MIDDLE JAMES BREWING COMPANY

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a bus tub of raw chicken and several containers of dressings and condiments being stored in walk in cooler uncovered while not in the cooling process. Cover foods with lids or wrappings when not in the cooling process.

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 a working squeeze bottle of honey sriracha being stored in walk in cooler unlabeled. CDI: PIC voluntarily discarded bottle.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed two large metal bowls being stored wet nested on clean storage shelf. CDI: Metal bowls were unstacked to allow for air drying.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on door of prep reach in cooler at cook line. Replace torn gasket.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several metal containers being stacked within each other with date mark sticker residue on outside of container which was contacting food contact surface of next container. CDI: PIC returned items to be W/R/S. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of raw burger patties being held at 43F in grill drawer cooler. CDI: PIC moved burger patties to walk in cooler to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of sauerkraut and a bucket of pickle chips being stored on floor in walk in cooler. CDI: PIC moved containers to wooden pallets.

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 a metal bowl being stored in a bus tub of wings which was being used as a scoop. CDI: PIC removed metal bowl from bus tub.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed several boxes of single use containers being stored on stairs leading to second floor. Store single use articles on shelving. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use to go containers being stored outside of their original packaging right side up on prep counter. Store single use containers inverted to protect against contamination.

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 build up on floor underneath shelving in walk in cooler and on floor underneath 3 comp sink. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef beside RTE foods in cold drawer 1. CDI- PIC creates separation between items with an empty container. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers with date mark adhesive residue. CDI- PIC returns dishes to ware-washing. (-1.5)

4-502.11(A) Maintain utensils in good repair. Observed torn gaskets inside a few lowboys, replace at earliest opportunity. (-0)

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed mildew build up on plastic rack that is loaded into chemical dish machine. Increase cleaning frequency so clean dishes are not recontaminated. CDI- PIC removes bin for cleaning. (-0.5)

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 substantial dust build up on lower rack where clean dishes are stored. EHS advises cleaning at earliest opportunity. (-1)

6-303.11 Provide required lighting intensity. Observed multiple bulbs burned out in cook line hood. Replace bulbs at earliest opportunity. Maintain adequate foot-candles of light to maintain a clear visual field. (-0)

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed a container of marinara sauce fail to reach 165F within 2 hours while reheating on the tabletop steamtable. Item was observed at 145F after 2 hours of reheating. CDI - PIC voluntarily discarded.

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 an insert container of shrimp tempura on the small sushi cart in the WIC that was not provided with a date mark. PIC could not verify when it was from and sushi PIC was not on site. - Observed an insert container of deli turkey in the cookline lowboy refrigerator with a date mark of 8/31. CDI - PIC voluntarily discarded both items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a bus bin of raw chicken breast that was cooling at a rate of 0.0 degrees/min in the WIC after being prepped. Product was in a deep bus bin, not allowing for the product to rapidly cool. CDI - Chicken breast transferred to sheet pan to allow for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. - Observed an insert container of ready to use avocados in the salad station lowboy with stickers still on the product. CDI - Product rewashed and strikers reamoved.

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 the exterior surfaces of all cookline equipment to have a build up of grease, grime and food debris. - Observed the gaskets to the cookline lowboy refrigerators and the breading station refrigerated drawers to have an accumulation of food debris and black grime.

5-205.15 Maintain a plumbing system in good repair. - Observed the handwash sink adjacent to the flattop grill to have a constant leak at the faucet head and the hot water handle was noted to be broken in that it comes unthreaded when attempted to be used. PIC stated they are aware of the issue there is already a work order in for the repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floors beneath the cookline equipment to have an accumulation of food debris/grease with the floor beneath the oven to have a large grease puddle.

3-201.11(A) Use food from approved sources only.-P - Observed sushi menu and equipment on site. PIC stated was from separate 3rd party vendor and come in to prepare and sell sushi on weekly basis. Could not verify source or if was from permitted entity. Vr required.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - Observed food thermometer not sanitized before use. CDI to sanitize before use and or storing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken breast hot held at 107 degrees F. CDI, chicken reheated to 172 degrees F. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chelating agents over food prep area and chemical bottle unlabeled and stored over equipment in dry storage area near walk in cooler. CDI, bottles relocated for proper storage.e 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn off faucet with bare hands after washing. CDI, employee rehashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken stored over RTE onion and raw shell eggs stored over RTE pasta salad in prep refrigerator . CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle soiled equipment at dish machine with same gloves to handle clean equipment after washing. CDI Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tall 2 door reach in refrigerator matininaing TCS foods between 44-48 degrees F. CDI, items recently prepared relocated to walk in cooler to rapidly cool. Other TCS foods voluntarily discarded. Vr required to ensure calibration of tall reach in refrigerator. If cold holding out of compliance next inspection then risk control plan to be requested. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of degreaser stored over aluminum single-service articles. CDI, chemical relocated for proper storage.

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

4-501.11 Maintain equipment in good repair. Observed 2 split gaskets on stand up reach in refrigerator. 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 store on prep table.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee pick up item from ground with gloves and use same gloves to handle clean equipment at dish machine. CDI, employee removed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed potato and fries hot held under heat lamp below 135 degrees F. See temperature observation chart. CDI, items 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 .

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P - Observed deli meats and lettuce cold held at flip top prep refrigerator above 41 degrees F. Observed garlic and oil house made sauce at 50 degrees F. See temperature observation chart. Items in unit within 4 hours relocated to rapidly cool and others discarded. TPHC to be used for prep cooler until unit calibrated and procedures prepared and completed while on-site. Maintenance conducted on unit per PIC and parts ordered. Verification required . For more information, please visit: www.mecknc.gov/foodsafety

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 pepperoni labeled keep refrigerated not date marked with packaging open. CDI, pepperoni 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on dry storage shelf.

4-501.11 Maintain equipment in good repair. Observed 2 split gaskets on tall reach in refrigerator.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shell eggs stored over RTE food and cheese in walk in cooler. CID, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 portioned chicken cooling in deep covered packages portioned and cooling at 55 degrees F at 2:08 in walk in cooler. 8At 2:28 chicken was at 54 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, chicken relocated to shallow uncovered sheet pan to rapidly cool in walk in cooler. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed bottle of reach dressing held at 72 degrees F. CDI, ranch 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 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 portioned chicken cooling in deep covered packages portioned and cooling at 55 degrees F at 2:08 in walk in cooler. 8At 2:28 chicken was at 54 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, chicken relocated to shallow uncovered sheet pan to rapidly cool in walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of flour stored on ground at dry storage room.

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

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 single-service bowl used as scoop.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hats and mask stored with clean equipment on rack.

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 open employee drink stored on wire shelf over food scales and equipment. CDI-PIC removed drink.

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 For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.15 Only wash hands in handwashing sink. -PF Observed employee improperly wash hands at dish machine area, not hand sink, and they turned off soiled faucet with bare hands, then dried hands. Hands were recontaminated when employee turned off faucet with bare hands. CDI-EHS educated employee on proper handwashing technique and employee properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee cutting raw chicken, remove gloves, drink from open beverage container, begin to don new gloves to continue cutting raw chicken. CDI-EHS educated employee on when to wash requirements and employee washed hands.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed beer cheese dip without datemark. This container was prepared on same day as a nearby container. CDI-Correct date mark was added to beer cheese dip. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked mushrooms and a super veggie blend (cut leafy greens) from 12/28. CDI-PIC voluntarily discarded RTE TCS foods held for more than 7 days.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed exterior door propped open, leading into storage area where food supplies and single-use/single-service items are stored. Ensure all exterior doors remain closed or air curtains are effectively used.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a beard guard. Ensure employees wear beard guards to prevent contamination. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food with bracelets and watch on. Remove.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plugs in both dumpsters. Ensure drain plugs are in place to prevent leakage of waste water and the harborage of pests.

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 open employee drink on prep table next to pretzels and clean cloths. CDI - PIC removed drink.

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 raw chicken in WIC and cut tomatoes in RIC cooling at an insufficient rate. CDI - employee placed food in shallow pans and moved tomatoes to WIC. 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 closely stacked trays of cooked wings on speed rack in WIC above 70 F at 1 hour and 50 minutes after cooking completion. Facility holds cooked wings at ambient temperature until all wings are cooked and moved to WIC at one time. CDI - PIC separated trays and will move wings to WIC as they are cooked. Wings reached below 70 F within 2 hours after cooking completion. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed container of cooked chicken with no date mark. REPEAT. CDI - PIC voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed container of hotdogs dated 7-28. 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 .

3-501.15 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 tomatoes cooling in covered and stacked containers in RIC and chicken cooling in deep covered container in WIC. Both items were cooling at an insufficient rate. Facility cooks wings in large batches and holds cooked wings at ambient temperature until all chicken has been cooked and is moved to WIC. First batch of wings were cooked at 11 am and all wings were moved to WIC at 12:30 pm. REPEAT. CDI - employee place food in shallow containers and moved tomatoes to WIC. PIC stated that wings will be moved to WIC as they are cooked to allow them to reach 70 F within 2 hours. 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 unlabeled spray bottle of water at grill. REPEAT. No point escalation due to improvement.

4-501.11 Maintain equipment in good repair. Observed non functional bulb with missing cover at oven hood.

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 portioned bags of chicken being held inside the prep unit above 41F. CDI - Chicken above 41F was discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed hotdogs, sausages, and bag of chicken wings stored inside prep unit RIC with no date marking. CDI - PIC stated that hotdogs and sausage was removed from freezer yesterday to thaw, the correct date markings were added to the items.

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: 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 . Observed diced tomatoes cooling inside the Prep unit RIC, at 46F. After 40 min, diced tomatoes were observed still at 46F. CDI - Tomatoes were spread on sheet pan and placed inside the RIF for rapid cooling.

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 containers with oils, spices, salt or flour with no label. CDI - Containers were labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated and placed on rack to dry.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed employee use wash dishes in dish machine. Dish machine was observed at 0 PPM of chlorine sanitizer. CDI - Container of chlorine sanitizer was replaced, dish machine observed at 100 PPM, Dishes were run through dish machine again with properly concentrated sanitizer.

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 Tomatoes and pickled onions cooling at a rate of .02F/minute. CDI - Tight fitting lids were removed and items were placed in the RIF for rapid cooling.

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 containers of salts, sugars , and spices with no label. CDI - Containers were labeled.

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 with no hair restraints.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn faucet off with bare hands before returning to handle food. CDI: PIC educated employee on proper hand washing procedures and instructed employee to rewash hands.

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 rolls of deli ham wrapped in plastic being held at 45F in prep top since yesterday. CDI: PIC voluntarily discarded items. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken salad in prep unit missing date mark that PIC states was prepared 2 days ago. CDI: PIC placed date mark on item. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of hot dogs opened from original container being held in prep unit with an expired date mark. CDI: PIC voluntarily discarded hot dogs.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of glass cleaner and detergent in kitchen without labels. CDI: Bottles were labled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without hair restraint.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use plastic containers being stored on shelf in kitchen right side up not in there original packaging. CDI: PIC flipped over containers to prevent items from contamination of dust, splash, etc..

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 Raw chicken stored above raw beef in reach freezer. CDI- Storage order reversed.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Some soiled pans observed. CDI - Moved to Dish machine.

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 . Milk box in reach in recorded at 44F. CDI- Discarded. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of baskets .

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 carmelized onion in reach in at 47 F. CDI - Carmelized onion was voluntarily discarded.

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 chicken salad cooling in covered tightly packed containers in reach in. Observe wings cooling in a large bulk container after having been portioned in WIC. Observed tomatoes cooling in tightly sealed plastic containers in reach in. CDI - All cooling items were laid out on sheet pans to cool.

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 food debris on small metal containers and spatula stored as clean. CDI - All items were moved to 3-compartment sink to be cleaned.

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 shakers of pepper/salt mix and bottle of oil and water next to grill missing labels.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone resting on edge of hot holding wells which held other equipment inside.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on oven handle with food contact surface making contact with oven door surface. CDI - Utensils were removed and PIC was advised to store in use utensils in a manner that would not contaminate food contact surfaces. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and residues on cooking equipment and shelving. Recommend higher frequency and more thorough cleaning. -0.5 points-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P OBSERVED food debris on scooper and shredder. CDI. Utensils went back to the 3 comp sink to wash.

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 boiled eggs past their expiration date. CDI. PIC discarded eggs.

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 raw meatballs that were prepared today cooling in the walk in cooler in a tightly wrapped container. CDI. PIC unwrapped containers.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED employee handling food without a hair restraint.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. OBSERVED mold on sliced tomatoes that were cold held at the flip top across from the grill. CDI. PIC discarded tomatoes and replaced with new container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED large container of beer cheese made yesterday being stored in the reach in cooler and raw chicken tenders and breast being stored in the flip top drawer next to the fryer both not temping 41F. CDI. PIC discarded beer cheese and reduced temperature in walk in cooler of tenders and breast.

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 raw pollock being stored in a container in the drawer under the flip top next to grill not reaching 41F after 4 hours. Check temp log for temps. PIC stated pollock was properly thawed under running water that was below 70F before EHS arrival. CDI. PIC voluntarily discarded pollock.

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 raw pollock cooling in a metal container covered with plastic wrap in the drawer under the flip top next to grill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. OBSERVED wipes being stored in sanitizer bucket with low concentration. PIC refilled with accurate concentrated sanitizer.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burgers and chicken in grill drawers at greater than 41 degrees. CDI discarded. Observed left side of prep unit 1 missing pans causing prep unit to be out of temperature. CDI replaced pans and proper temperatures achieved.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed sliced pickles stored below unwashed peppers in walk-in cooler. CDI- Items were reversed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large container of sugar that was not labeled near tea station. CDI- container was labeled. (1 point). REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint while preparing food. CDI- Employee put on hair restraint.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf One hand sink at the bar was missing paper towels. Stocked during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak over beer cheese and cooked braised beef stored with raw products in walk-in cooler. Both were relocated and stored properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Three door prep unit was holding foods around 64F because the circuit tripped. All TCS food was discarded. Unit was turned back on. Single door prep unit was set to 40F and was holding foods at 42F-44F. Discarded out of temperature product. Foods discarded: roasted peppers, lettuce, spring mix, arugala, cooked onions, slaw, cheddar, feta, cheese curd, etc.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

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 dry good with pint container inside the product. Removed and will use scoop with handle from here on out. Observed 2 containers of dry goods without labels. Labeled during inspection.