SNOOZE AN AM EATERY PLAZA MIDWOOD

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at handsink by 3-compartment sink. -CDI- PIC provided paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observed small cup stored inside handsink by 3-compartment sink. -CDI- PIC removed cup.

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 plant-based chorizo, rice, corned beef, grilled mushrooms, diced ham, salsa, and sliced turkey without date marks in prep units/cold drawers. -CDI- PIC referenced large batches of all items in WIC and properly added date marks. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. -Observed stickers intact on avocados stored as washed in prep unit. Remove stickers from avocados during the wash process. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed caramelized onions, roasted tomatoes, burrata, date jam, plant-based chorizo, and jack cheese above 41F in prep unit across from flat top grill. The only foods above 41F (listed above) were stored on left side of prep unit flip top, located closest to the flat top grill. Observed all other foods (on right side of flip top and underneath in prep unit lowboy) properly cold holding at or below 41F. Prep unit is working properly, yet temperatures likely rose above 41F due to constant use of hot grill during breakfast rush. Foods have been above 41F for less than 4 hours. -CDI- PIC placed ice baths underneath the onions, tomatoes, burrata, date jam, plant-based chorizo, and jack cheese to rapidly cool to 41F or below. By end of inspection, EHS observed all TCS foods reach 41F within 4 hours. -PIC and EHS discussed using ice baths throughout the day on the items listed above, to ensure proper cold holding, regardless of flat top grill use. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed roasted sweet potatoes (from opened can) held past their 7-day shelf life (prep date of 2/25). -CDI- PIC voluntarily discarded the sweet potatoes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. -Observed stickers intact on avocados stored as washed in prep unit. Remove stickers from avocados during the wash process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cream cheese, roasted cherry tomatoes, pesto, jack cheese, and arugula above 41F in prep top. All other TCS items in unit were at or below 41F. Observed prep top lid open, exposed to heat from grill. -REPEAT- -CDI- PIC closed prep top lid and placed foods above 41F in lowboy or RIC for rapid cooling. By end of inspection, EHS observed all foods cooling at sufficient rates. EHS recommends turning down temperature of unit, keeping lids closed on individual food items, or holding foods on 4-hour TPHC. 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 cloth used to clean coffee machine steamer in empty container (not stored in sanitizer solution).

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 clean cutting boards stored on shelf directly next to handsink, exposing cutting boards to splash from handsink. -CDI- PIC moved cutting boards.

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 bare-hand-contact with ready-to-eat diced tomatoes. -CDI- PIC voluntarily discarded the tomatoes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed box of gloves inside hand sink and two brooms in front of hand sink. -CDI- PIC cleared items to make hand sink accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple items in prep unit (cream cheese, sun-dried tomatoes, candied onions, pickled onions, shredded cheese) above 41F. PIC stated items are covered and stored in the prep unit overnight. PIC stated temperature of items were checked at 7am this morning and all items were at or below 41F. PIC stated that items may have risen in temperature due to heat from grill and from leaving the top of the prep unit open, without lids. -CDI- PIC covered TCS foods with lid and by end of inspection, EHS observed temperatures dropping at sufficient cooling rates. PIC and EHS discussed keeping TCS foods covered to prevent rise in temperature. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (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 no written procedures for melted unsalted butter held on TPHC. Facility has written procedures for hollandaise sauce and raw shell eggs on TPHC. PIC and EHS discussed creating written procedures for unsalted butter held on TPHC. -CDI- EHS emailed copy of blank TPHC procedures for unsalted butter. - TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 pancake batter with eggs cooling from ambient and increasing in temperature over the course of approximately 15 minutes. CDI batter was placed in shallower amounts and placed in RIC for cooling. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter holding below 135F. CDI PIC moved item to TPHC because holding at 135F would affect quality. Item added to list and time stamp was placed on item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed batter with raw eggs not cooling properly. Item was in a large, deep well container with large content. Item was also held in prep top as a means to continue cooling process. CDI Item was removed from prep top and divided into smaller quantities. Prep tops are not designed for cooling process, designed to maintain temperature. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some bottles of working oil with no label. Label the bottle or the container/shelf where item sits.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items throughout facility holding above 41F (cut tomatoes, pico, cream cheese, shredded cheese, tomato based sauce). Ensure prepared items are fully cooled in WIC before placing on line. Ensure placement of TCS items near fans in equipment and as far from heat source as possible. Ensure holding liquid TCS items in plastic bottles are held inside RIC, will not hold cold or hot by storing bottles in containers in prep top or hot line. Or place on time. All items except tomato based sauce were temped and under 41F so were placed in WIC. Tomato based sauce was voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 Container of scrambled eggs and poached eggs were not marked with start or discard time. CDI Items were marked with start and discard time.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado in service in prep top with sticker still adhered. CDI PIC facilitated avocado to be rewashed and sticker removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean that were “wet nesting” allow to air dry completely before stacking. Repeat

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black build up on white plastic in ice machine.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with beard preparing food without beard guard. If hair is longer than length of typical eyebrow hair, hair guard/beard guard is required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean that were “wet nesting” allow to air dry completely before stacking. Repeat

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee change gloves without hand wash in between. CDI PIC redirected employee to wash hands and don new glove.

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 hot brine pickled peppers with date mark with prep date of 4/25 with time so that it needed to be discarded today. Came back 20 minutes later and same container had new sticker with todays date mark of prep. CDI PIC stated there was a misunderstanding on instructions , they had requested employee to discard but instead employee placed new sticker. PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet nesting of equipment. Allow to fully air dry before stacking.

4-501.11 Maintain equipment in good repair. RIC up at wait stations that hold cream and milk is not working but is not being used. Order for repair has been placed. No escalation in points, different equipment and was not being used.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed aioli with oil and fresh garlic and cream in plastic squeeze bottles holding above 41F in prep top. CDI. PIC voluntarily discarded and will test out different cold holding method or will place on TPHC going forward. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked andouille sausage and cooked peppers with prep date of 9/26. One day expired. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottles of oil not labeled. EHS approved rubber bands with substance name to be placed around working bottles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket with wiping clothes in santizer measuring 0ppm. CDI PIC replaced sanitizer, quat sanitizer still not consistently measuring correct concentration. PIC called repairman and switched to chlorine based sanitizer until quat sanitizer repaired. Measured 150ppm

4-501.11 Maintain equipment in good repair. Tall RIF not functioning. Not in use. Repair, replace or discard.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Sliding door still missing. PIC has contacted company multiple times. General notes: no points will be taken while active pursuit of repair is pursued.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal containers with food residue on inside and stacked on top and touching outside containers with sticker residue. CDI. PIC moved all containers to dish machine for re wash. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1/2 and 1/2 in caraf holding above 41F. Item last time was placed on TPHC and paperwork completed. PIC stated the caraf was supposed to be holding item 41F and below. 1/2 and 1/2 placed in caraf at 6:30 prior. CDI PIC decided to return to TPHC going forward and placed time of discard of 10:30. TPHC paperwork was still on hand. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked clean still wet. Air dry completely, then stack.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing door on one dumpster. Needs repair.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed new cook item for employee tasting held at prep station where prep items were exposed. PIC moved food to designated area. CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large pan with residue, container with sticker residue, small metal carafe with residue stored as clean. Items moved to be re washed. CDI 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 .

3-501.19 (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. 1/2 and 1/2 held in caraf for service during busy hours. Not holding at or below 41F. PIC stated intent is to hold for 4 hours and discard. No written policy or time stamp available. PIC placed time on caraf and filled out TPHC for item. CDI TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 inside freezer on bottom with heavy food debris, top of dish washer with heavy build up. More frequent cleaning required. Repeat

5-205.11 Handsinks may only be used for handwashing.-Pf. Observed employee rinse out towel at the handsink. CDI: PIC educated and training done with staff.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over ready to eat items in the reach in part of the expo prep top. CDI: Tomatoes relocated. For more information on food storage order please visit: http://meck.co/FoodSafety

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed employee removed bulk cooked chicken sausage from oven at completion of cooking and begin to crumble. Product was not fully cooked. Due to oven being full, he placed product in the walk in to cool for cooking later. CDI: EHS required staff to move product to staging area so it can be loaded into the oven immediately when banana bread is removed. Chicken sausage was placed into the oven within 30 min. Employee then pulled product from the oven and told EHS that it was finished cooking. Final cook temp was 135-156F. CDI: EHS directed employee to continue cooking product and verify temperature of sausage to be at least 165F throughout pan. PIC will verify and educate employee on proper thermometer usage when product is finished cooking.

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 almond milk in reach in part of prep top at grill station with no date. Employee stated it was opened yesterday. CDI: Product dated. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed date mark on sofrito for today when it was cooked yesterday and placed in pan today. CDI: Date corrected to yesterday. 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 .

4-501.11 Maintain equipment in good repair. Torn gaskets present on beverage cooler at left side wait station. Replace torn gasket. REPEAT VIOLATION Some improvement as only one wait station side cooler was damaged.

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 top of dish machine near door on dirty side with heavy food debris build up. Ensure more frequent cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present during inspection with active ANSI food protection manager certification.

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 . Deli slicer was stored as clean, but still had meat residue behind the blade. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Deli slicer taken to dish area to be washed. REPEAT

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Thermometer at walk-in cooler is not working due to electrical issue. Place an air thermometer in walk-in cooler until the display thermometer is functioning. 0 pts.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Wiping cloth used to clean espresso milk wand at bar was stored in container. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut avocado in sandwich cooler top still had sticker on husk. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans and plastic container stacked while still wet. Utensils and food-contact equipment shall be adequately air dried. REPEAT

4-501.11 Maintain equipment in good repair. Torn gaskets present on beverage coolers at wait stations. Replace torn gaskets. 0 pts.

6-303.11 Provide required lighting intensity. Light out in walk-in cooler. Repair light so it maintains 10 foot candles of light in walk-in cooler. 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 . Deli slicer stored as clean but had visible meat residue behind blade. CDI - Deli slicer taken to dish machine area to be washed. REPEAT // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda gun at bar had visible buildup in it. Clean beverage dispensing equipment often enough to avoid buildup. CDI - Soda gun cleaned during inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Pico began cooling at 10:05AM and measured 52F at 11AM. Pico measured 51F at 12:20PM. This rate is not fast enough to reach 41F within 4 hours from preparation. CDI - Pico spread out onto sheet pans to rapidly cool. 0 pts.

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 Shell eggs stored using TPHC. Whiteboard had time and date from yesterday. Bottle of hollandaise sauce was missing time label. Label all TCS foods using TPHC. CDI - Times placed on items. REPEAT // 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P 1 bottle of hollandaise sauce had time of 5:57AM and still had not been discarded at 11:30AM. CDI - Hollandaise discarded. REPEAT. Failure to use TPHC correctly may result in risk control plan or permit action on next inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: 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 . Pico cooling in sandwich cooler top at 56F. Pico in walk-in cooler was cooling in deep container. Use walk-in cooler to rapidly cool TCS foods. Do not use line coolers to cool TCS foods. Spread large amounts of TCS foods in thin pans. CDI - Pico moved to walk-in cooler to continue cooling and pico from walk-in cooler spread out onto sheet pans. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees observed with watches on wrists. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut avocados in sandwich cooler top still had stickers on husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans and containers stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 1 cutting board attached to sandwich cooler has large amount of deep cut marks and needs to be replaced or resurfaced. // 4-501.11 Maintain equipment in good repair. Torn gaskets present on milk cooler at beverage station. Replace torn gaskets. 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 . Observed various utensils and small wares stored as clean with debris present on food contact surfaces including flatware, metal pans, labels, and food pans. CDI - Items relocated to dish for re-cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 pan of scrambled eggs holding at 120f at line. CDI - eggs discarded. Maintain items in hot holding at 135f or higher.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed containers of various house made hollandaise sauces with 4 hour TPHC out for 5 hours with time marked beginning at 5:54 am still out and in use at line at 10:55 am. CDI - hollandaise sauces discarded. 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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed establishment is using 4 hour TPHC for carafes of half and half for customer service. No written procedures available for review during inspection. CDI - written procedures provided and completed during inspection. At this time, establishment is using TPHC for hollandaise sauces, melted unsalted butter, half and half in front of house, and raw shell eggs in use at the line. Establishment is no longer using TPHC for portioned whipped butter. EHS discussed possibly using 4 hour TPHC for hot process pickled peppers used for garnish at bar. TPHC procedures discussed with PIC and written copy provided if establishment wishes to use.

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 sliced tomatoes cooling in line drawer. CDI - tomatoes relocated to WIC to quickly cool. Do not cool TCS foods in service units which are in active use. Observed pan of hot Barbacoa cooling in WIC placed directly below previously cooked and cooled sausage. Heat/steam from Barbacoa causing rise in temperature of sausage. CDI - sausage relocated away from hot cooling foods. Observed various pans of hot TCS foods including latkes and sausage gravy cooling in WIC on rack shelves not spaced far enough apart to allow air flow. Provide sufficient space between pans of food to allow air flow to the food for proper cooling. CDI - pans spread apart. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous clean metal pans stored stacked together wet on clean utensil storage rack. Air dry pans before stacking. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on shelf at prep line. Observed personal beverage stored on shelf at dish area. Separate employee belonging from restaurant items.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed two PICs present who are certified food protection managers not ensuring rules for food safety set forth in food code are being met. During inspection, multiple risk factors that are the direct responsibility of the PIC were found to be out of compliance including improper cooking temperatures, improper cold holding temperatures, improper use of TPHC, improper hand washing and glove usage procedures, and improper date marking/expired food items. CDI - by education of PIC. EHS discussed with PIC the responsibilities in the food code.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed two in use employee hot beverages sitting on prep surface immediately adjacent to food and in use utensils at cook line.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P 2-301.14 (B) Wash hands after using the toilet room.- P 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed multiple instances of employees not washing hands when required or using improper hand washing procedures during inspection. Employees observed scrubbing hands for less than 5 seconds when washing and washing hands without using soap. Employees observed handling raw proteins at grill - including forming raw sausage with gloved hands - and then changing gloves and handling ready to eat food without washing hands. Observed employee leave restroom and return to kitchen without washing hands. CDI - employees all directed to wash hands and hands were washed. EHS recommends re-training back of house staff on hand washing procedures.

3-304.15 (A) Gloves, Use Limitation. Observed employee loading soiled dishes into dish washer wearing food handler gloves and then handle clean utensils with same soiled gloves. CDI - PIC directed employee to change gloves and wash hands. REPEAT 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs stored above pasteurized egg product in reach in cooler. CDI - shell eggs relocated to bottom shelf. REPEAT - full 3 point deduction

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed employee removed bulk cooked sausage from oven at completion of cooking and begin to crumble for cooling with minimum internal temperature of less than 155f. Thick portions of sausage on pan found to have temperature of 135 - 140f. CDI - sausage returned to oven. Observed raw unpasteurized shell eggs poached with internal cooking temperature of less than 100f and then placed onto sheet pan under heated lamp for hot holding for service. CDI - eggs discarded. Eggs may be offered cooked to order only for immediate service.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed bulk cambro container of chorizo cooling in WIC at 125f at 8:25 am still at 112f at 9:15 am. Cooling rate of 15.6 degrees per minute not sufficient to reach 70f within 2 hour timeline. CDI - chorizo spread onto sheet pan for rapid cooling. EHS verified cooling at proper rate to continue process at end of inspection.

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 various TCS items sitting out of temperature control during inspection with elevated temperatures above 41f including bulk container of sweet marscapone cheese on counter at line at 69f, portion cups of house made compound butters made with unsalted butter on countertop at 60f, container of half and half on countertop at server area at 44f, house made hot pickled peppers at bar in countertop condiment holder at 59f. CDI - cheese taken to WIC to chill to 41, portion cups of butter discarded, half and half discarded, and pepper skewers discarded. EHS observed that all cold holding equipment appeared to be operating properly and holding temperatures below 41f. Do not allow TCS foods to be held out of refrigeration without use of TPHC procedures. Skewers of pickled vegetables in use at bar must be maintained at 41f or lower due to use of house hot pickled sweet pepper halves. REPEAT - no escalation to risk control plan at this time as equipment is in good working condition. EHS strongly recommends reviewing preparation/cold holding/time control procedures to ensure all TCS food is held at proper temperatures or is using documented time controls procedures as required.

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 multiple containers of prepared food items throughout line coolers with inaccurate date marking present. EHS observed employee applying date labels throughout line coolers at beginning of inspection all with today’s date 3/10 and time of 8:39 am which is during the inspection. Due to heavy business level, EHS unable to determine how many items were improperly labeled during the inspection and full correction could not be completed. Verification required within 10 days. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed various TCS foods in cold holding with expired date marking including portioned corned beef, cooked peppers and onions, braised bacon, house hot pickled sweet pepper halves, and more. CDI - items discarded. REPEAT Full 3 point deduction. Continued non-compliance with date marking and disposition standards may result in the implementation of a risk control plan or in permit action.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed that establishment is using procedure with various house made hollandaise sauces made with TCS ingredients like cream cheese, smoked Gouda, and green Chile sauce. In house recipe indicates the items are prepared and held for 4 hours. No written procedures are available for this TPHC process. Ensure procedures are documented that show time begins as soon as ingredients are removed from temperature control. EHS provided copy of TPHC template during inspection. Verification required within 10 days. 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 establishment is using TPHC for raw shell eggs in use at line. No time written on eggs at beginning of inspection. CDI - employee noted eggs were placed into service at 6:30 am and documented time.

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 chorizo cooling in deep plastic lexan covered with lid in WIC. CDI - chorizo spread onto sheet tray to cool quickly.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food wearing watches on wrists. Observed employee cooking at line with full beard and no beard restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use at line with stickers still present indicating not properly washed prior to use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous clean metal pans stored stacked together wet with water running out on clean utensil storage rack. Air dry pans before stacking. REPEAT Observed employee towel drying clean plates after removing from dish machine. Air dry plates - do not towel dry.

5-205.11 Handsinks may only be used for handwashing.-Pf. Observed employee filling container with water for use at grill area from hand sink. CDI - EHS directed employee to discard water and obtain water from alternate sink.

3-304.15 (A) Gloves, Use Limitation. Observed employees handle allergens including shrimp as well as raw animal foods including raw and undercooked shell eggs and raw sausage with gloved hands and then continue to handle ready to teat food and clean utensils with same contaminated gloves. Observed employee wipe soiled gloves with soiled wiping cloth and then continue to handle other foods with same contaminated gloves. CDI - EHS and PIC directed employees to discard gloves, wash hands, and don clean gloves. EHS recommends reviewing overall employee duties and procedures related to handling raw animal foods and allergens throughout the kitchen. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef patties stored above batters made with pasteurized egg and other prepared foods in upright cooler. Observed raw shell eggs stored above pasteurized egg product in reach in cooler. CDI - burgers discarded and shell eggs relocated to bottom shelf. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed both pans of in use raw shell eggs in flip top cooler holding above 41f. CDI - shell eggs allowed to remain until 10:30 which is end of 4 hour time and then discarded. TPHC not currently in use for any of the items in the flip top cooler including the raw shell eggs although the procedures have been used for the eggs in the past. EHS recommends returning to TPHC for raw shell eggs in the flip top unit. Observed house made cream based sauces and other TCS sauces along with shredded cheese and cut tomatoes holding above 41f on flip top cooler. Items in reach in portion of cooler holding below 41f. CDI - sauces, cheese and tomatoes discarded. REPEAT - full 3 point deduction. Continued non-compliance with cold holding standards may result in permit action or the implementation of a risk control plan.

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 multiple containers of prepared food items throughout line coolers with no date marking present including cooked meats, chopped ham, blanched vegetables, cheeses, and more. PIC began discarding items with unknown prep dates and making corrections to those with known dates, but due to heavy business levels, unable to determine how many items were without date marking during inspection. Verification required within 10 days. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed various squirt bottles and sealed plastic containers of house made TCS sauces with expired date marking of 10/14 and 10/18. CDI - items discarded. REPEAT. Full 3 point deduction

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. -Pf. Observed shrimp marked with asterisk denoting them as part of consumer advisory. Shrimp received fully cooked and not offered undercooked or raw for service. Remove shrimp from consumer advisory on menus. Verification required within 10 days as menus are printed and laminated and cannot be manually corrected during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous clean metal pans stored stacked together wet with water running out on clean utensil storage rack. Air dry pans before stacking. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit available for quat sanitizer in use. Obtain test strips to check quat sanitizer concentration. Verification required within 10 days.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed dish employee pre-rinsing and loading soiled dishes then proceed to unload clean utensils with no hand washing. CDI - PIC directed employee to wash hands. Hands washed. Employees must wash hands after handling soiled dishes before handling clean items.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed various unwashed produce items stored above ready to eat items in walk in cooler. CDI - PIC relocated. Do not store unwashed produce over produce that has been washed and is ready to eat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous food pans and some utensils stored as clean with food residue present on interiors and food contact surfaces. CDI - PIC relocated to dish area for re-washing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic residue on interior of ice machine bin and lid. Clean frequently to prevent buildup. 1.5 point deduction.

3-403.11 Reheating for Hot Holding - P. Observed employee reheating previously cooked sausage for hot holding maximum temperature achieved out of oven 150f. CDI - sausage returned to oven to finish to at least 165f. When reheating items cooked in house, ensure the temperature reaches 165f prior to placing in hot holding.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed various TCS foods holding in heated cabinet and under heat lamp at line less than 135f. See chart. CDI - Hash brown cakes discarded. Items in heated cabinet reheated as they had been in unit less than 2 hours. Maintain all hot holding food items at 135f or higher or use TPHC procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS food items on prep top at egg station holding above 41f. See chart. Ambient air temperature of unit 47f. All TCS foods held in unit overnight discarded. Do not store TCS foods in the unit until it is repaired and holding at 41f or lower. Limit quantities and use TPHC procedures for in use items on prep top. Discard and replace at least every 4 hours until cooler repaired and holding properly. Verification Required. Observed prep cooler in use at batter station holding TCS batters above 41f. Service technician on site prior to EHS arrival to repair unit and ice in use for assisted cold holding, however, temperatures remain elevated. Lowest ambient air temperature noted by EHS at end of visit - at least 2 hours post repair - at 44f. During inspection batters above 41f relocated to freezer to quickly chill back to 41f, however, EHS noted that once placed back into ice bath on unit temperature again climbing. PIC placed TCS batters into smaller containers to facilitate cooling in ice bath and to monitor unit for temperature recovery and call for additional service if needed. Do not store TCS foods in the unit until it is verified to be holding below 41f. Use effective ice bath methods or TPHC for holding batter. Verification Required. Observed milk, cream and open coconut milk in bar cooler holding above 41f. See chart. Ambient temperature of unit 36f. Barista observed leaving items out on countertop for extended times. CDI - Items discarded. Do not allow TCS items to sit outside of cold holding unless using TPHC procedures. REPEAT - full 3 point deduction

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 various prepared TCS foods including goat cheese, cojita cheese, cooked asparagus, cooked vegetable mixes, and more in line area coolers with no date marking and pan of cooked sausage in WIC with no date marking. CDI - PIC discarded items or replaced date mark if source container available for reference. 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 two containers of house made ranchero sauce with expired date marking in WIC. CDI - PIC discarded. All TCS food items must have a date mark present that does not exceed 7 days from the date of preparation. Once the date mark expires, the food must be discarded. If a working container is filled from a bulk container, the working container must have the same date as the bulk container. REPEAT - no point escalation as overall date marking system appears to be in compliance. Full point deduction will be taken at next regular inspection if date marking standards are not in compliance. 1.5 point deduction

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed raw shell eggs, liquid egg products, and hollandaise held using TPHC not following written procedures. Procedures note that time out of cold holding in addition to discard time must be documented on dry erase board or on sticker. For all items, only time out of cold holding written and dry erase board in use for egg products not clearly legible. CDI - PIC corrected. Follow the written procedures when holding TCS foods using TPHC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two bottles of unlabeled chemicals at server stations PIC identified as peroxide disinfectant. CDI - chemicals discarded. Label all containers of chemicals.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various squirt bottles of liquids at grill area, larger container of liquid (oil?) under grill, and bulk containers of white powders PIC identified as corn starch and salt in dry storage areas. Label all food items that are not easily identifiable.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing and plating food items in kitchen area and barista preparing beverages at bar with no hair restraint. Observed various employees with items on wrists while handling food.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed various dry cloths with food residue present laying on equipment surfaces in kitchen area. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed various wet soiled wiping cloths laying on equipment surfaces throughout kitchen. Observed sanitizer solution at 0ppm in use holding wiping cloths in kitchen area. Once soiled, place wiping cloths into sanitizer solution that is at proper concentration or remove to soiled linen receptacle. Dry cloths in use in kitchen must be clean an free of visible residue. REPEAT - 0.5 points

3-302.15 Wash fruits and vegetables prior to use. Observed in use berries in original plastic packaging unwashed on prep top. Observed avocados with stickers still present indicating they have not been properly washed in use at prep area. Wash all produce items that area not received in ready to eat form.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal and plastic food pans stored stacked together wet at clean utensil storage area. Air dry items before stacking together. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C. Observed wrapped silverware with exposed eating surfaces along with unwrapped silverware stored uncovered/exposed on tabletop in customer area hallway leading to restrooms. Cover or protect the silverware from protection while at the wrapping area.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed whole labels, label residue, adhesive, and other food residue present on exterior surfaces of food containers stored as clean.

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 tomatoes prepped this morning around 7am, tomatoes in flip top at 45F around 10:40 am. CDI - Tomatoes immediately taken to reach in freezer to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico holding in expo flip top at 46F, employee stated it was prepped less than 1 hour prior. CDI - Placed in reach in cooler to cool rapidly. REPEAT. *Points at half due to only 1 item out of compliance during today’s inspection*

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 ranchero sauce (WIC) and goat cheese (expo) without date marks. CDI - PIC was able to identify prep dates and properly labeled containers. REPEAT. *Kept at half points due to overall improvement with date marking*

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 mushrooms and tomatoes cooling in flip top unit not manufactured for cooling. CDI - Items taken to reach in freezer to cool rapidly.

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 buckets on grill line with visible debris.

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 scoop without handle stored in dry goods. Observed scoop handle stored in salad at expo cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish shelves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw, cold smoked salmon stored over ready to eat, fully cooked, items in reach in and behind similar items in a cooler drawer. CDI: Items rearranged/relocated. REPEAT VIOLATION Previous violation corrected 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed several employees throughout kitchen handle masks with gloved hands and then continue to work with food. CDI: Employees educated and changed gloves, washed hands, and donned new gloves. Observed employee wash dirty dishes with gloves on and then move directly to handling clean dishes and putting them away. CDI: Employee educated and changed gloves, washed hands, and donned new gloves. Observed employee crack raw shell eggs and then handle plates for customers. CDI: Employee educated and changed gloves. Plates changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with ham build up around blade and underneath guard. CDI: Slicer separated for cleaning. Observed piece of puff pastry in robocoup. CDI: Robocoup removed for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at bar not pulling sanitizer properly. Items taken to the back for washing. ECOLab technician called and set to arrive by 10:30am.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed far right prep top near grill holding items above 41F. CDI: Products placed on TPHC today. Maintenance called. Observed Bloody Mary mix labeled keep refrigerated stored above 41F at the bar. CDI: Product permanently placed on TPHC. TPHC form provided and filled out today during inspection. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cooked sweet potatoes or cooked latke mix. CDI: Items properly date marked. REPEAT VIOLATION 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 onion jam from 9/15. CDI: Product voluntarily discarded. Observed many items cooked and cooled from yesterday (per PIC) but date marked with today’s date. This date and time is when products were panned for use, not when the product was originally prepared. Date marking fixed today. Ensure that either additional labels are printed off at original prep or that labels are able to be backdated to original prep date.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top on line holding food above 41F. VERIFICATION REQUIRED Cooler is necessary to facility operation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one bucket with wet cloths below 200ppm quat. CDI: bucket refilled to proper concentration. All other buckets throughout facility were properly concentrated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on reach in and cooler drawer gaskets throughout facility.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster door open. CDI: Door closed. This is a shared dumpster space for the whole block.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shield inside ice machine in need of cleaning.

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 grits not meeting cooling parameters; see temp chart. Cooling chart stated they were recorded 132F at 9 am. CDI - Grits voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans and two containers of grits hot holding below 135F. CDI - Black beans holding form 6:30 am voluntarily discarded. Grits held from 7:30 am placed on temporary TPHC to be discarded at 11:30 am.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat cheese, ham, and andouille sausage cold holding above 41F in grill flip top. CDI - All items voluntarily discarded. Observed marscapone cheese, cream cheese, pickled onions, pico, and other TCS foods cold holding above 45F in expo flip top. Employee pulled temp charts from 10:00 am; TCS items recorded 41F or below CDI - Items in top portion from 6:30 am voluntarily discarded. Items in bottom portion pulled around 7:30 am for back up taken to walk in cooler. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of sweet potatoes without date mark. REPEAT. *Points kept same due to improvement since past inspection*

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time stamp not changed after changing shell eggs and liquid eggs held using TPHC. CDI - Employee changed to correct start time. *Points kept the same due to different TPHC violation noted last time. TPHC written procedure obtained and maintained.*

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored with handles inside dry goods products.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC fail to ensure proper cooling procedures, date marking and cleaning/sanitizing of utensils and food contact surfaces as required. CDI- Coaching and discard

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 one re-contamin on handles of 30+ hand washed. CDI- hands re-washed no points taken

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 light touching od rte foods on cook line. CDI= coached, reheated; no points

3-202.11 Temperature - P,PF Ensure applicanle foods arrive at proper temps. Staff did not spot check receing temps todayCDI- coached, no points

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed liquid egg mixture stored over blueberries in prep unit. CDI- re-organized; Unable to determine if pastureized or raw shell egg; no points

4-601.11(A) Food contact surfaces ready for use shall be clean to sight and touch. Observed multiple soiled utensils storea sa clean. CDI- removed to reclean

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed large lexan of pico de gallo that failed to cool properly. CDI- disacarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -PObserved multiple TCS foods cold held above 41F. CDI- discarded ; to use tphc template sent VR

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple un date marked foods in top of prep unit. CDI- discarded

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed PIC failed to provide written procedures for TPHC(eggs). VR

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed good primary cooling but facility failing at secondary /ambient cooling by tihgtly enclosing before 41F. CDI- Cooling procedures changed

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 food solutions

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in soiled solution under hand sink. CDI -removed and remade