JEKYLL & HYDE TAPHOUSE AND GRILL

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed outdated employee health policy, emailed new policy. Discard all policies that have the 5 illnesses, must have the six foodbourne illnesses. CDI-Emailed new policy. No points due to seeing correct policy last inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bin of dirty aprons/linens blocking dish hand sink. CDI-bin relocated.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Repeat-Observed RTE bacon bits stored below raw fish. CDI-bacon bits relocated. Deescalation of points due to being one item and improvement from past inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Repeat-Observed date sticker residue on majority of pans. Clean off all residue or sticky areas. CDI-returned to dish area. 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 TCS foods above fill lines in plastics containers, overfilled containers with plastics ramekins and TCS items left on counter at room temperature. CDI-overfilled items returned to walk in. Chicken broth and large squeeze bottle of ranch 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 .

3-501.18 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 Repeat-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 veggie burger date marked 9/19 and sautéed onions date marked 9/23. CDI-both discarded. No escalation of points due to improvement 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 Repeat- Observed tomatoes wrapped containers overfilled and not cooled properly before putting in prep top. CDI-wrapping loosened to vent heat, foods put into WIC 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 spices and chicken broth not labeled. CDI items labeled

6-202.13 Properly locate mechanical insect control devices. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly swatter with splattered insect hung on wall over prep sink. CDI-swatter discarded. Observed fly in kitchen/dining room.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cups without handles stored in sugar and bread crumbs. Use scoops with handles. CDI-cups removed. Observed ice bucket lip stored on unclean surface.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed cedar planks used for salmon. Cedar is not an approved food contact surface. Need to provide variance allowing planks. No escalation of points due to REHS being unclear with what was required. Emailed variance application.

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 oven needs cleaning of grease build up.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed staff come onto shift put on hair net then gloves to prep food. CDI-staff directed to wash hands after putting on hair net and before donning gloves for food prep. Hands washed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed 2 very dented cans on rack with other cans. CDI-cans pulled off rack for discard.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw egg stored in the back of the prep top, behind cut RTE veggies. CDI-eggs moved to front. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw burger stored above pasteurized crab and seafood. Store foods according to final cook temp. CDI-crab and burger moved. Points not escalated due to improvement For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed date sticker residue on majority of pans. Clean off all residue or sticky areas. CDI-returned to dish area after PIC discussion with dishwasher 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 .

3-501.14(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 ribs in WIC at 118F. Staff working with ribs (and knew details about when they came out, etc) had gone home more than an hour before. CDI-ribs reheated to 165F and cooling process to begin again. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 wings date marked 4/20, turkey 4/21, crab 4/18, beef 4/18. CDI-all discarded. Assign staff to check for foods past the discard date. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Brunch menu - no asterisks for eggs under children’s and sides columns, and the breakfast sandwich. No asterisks on Wagyu Cheeseburger or prime rib. Will need asterisks on pork chop and lamb as well, if those items are served undercooked at customer request. Regular menu no asterisks on steaks under steaks heading, salmon, and brekkie burger (for the sunny side up egg). Verification Required

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cheese and ribs tightly wrapped. CDI-wrapping loosened to vent heat. No escalation of points due to improvement 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna with packaging stating to open during thawing, no packaging slit, fish completely thawed.

3-302.15 Wash fruits and vegetables prior to use. Repeat- Observed strawberries on cook line cooler. They were in their original clamshells. PIC said prep staff wash fruits then put them in cooler. Wash produce in prep sink before putting in prep tops. Once washed put in a clean container not in original clamshells.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Repeat-Observed grime in bottom of ice scoop holder.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed containers wet stacked. Don’t stack containers until fully air dried.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed cedar planks used for salmon. Cedar is not an approved food contact surface. Provide documentation that the cedar planks are food grade.

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 rusted shelving in WIC and debris/build up on WIC ceiling.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed garbage can in front of dishwashing area hand sink. CDI-garbage can moved 6-301.14 Post a handwash sign at each handsink. Observed women’s bathroom needs a hand wash sign.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored above washed produce in WIC. Observed RTE deli ham sitting on packaging of uncooked ribs. CDI-ham relocated. Observed TCS foods cooked a couple days ago uncovered on sheet pans in WIC

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacks of pans stored greasy/unclean on air drying racks. CDI-sent to dish machine. 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 .

3-501.14(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 large bowl of pasta not make cooling parameters. CDI-pasta 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch and blue cheese dressings in expo fridge overstacked and >41F. CDI-discussion with PIC on overstacking coolers. Overstacked product sold during lunch rush 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed no reminder on late night menu for tuna. 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no asterisks for prime rib baguette on new menu. Brunch menu - no asterisks for eggs under children’s and sides columns, and the breakfast sandwich. Limited bill of fare menu, no asterisks on salmon, prime rib. Will need asterisks on pork chop and lamb as well, if those items are served undercooked at customer request. Regular menu no asterisks on steaks under steaks heading, salmon, and brekkie burger (for the sunny side up egg). Verification Required

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large bowl of pasta cooling. Cool in smaller portions for air flow. CDI-pasta 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door, replace sweep (should not see light coming under back door)

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

3-302.15 Wash fruits and vegetables prior to use. Observed blackberries and strawberries on cook line cooler and expo line cooler. They were in their original clamshells. Cook staff said prep staff wash fruits then put them in cooler. Wash produce in prep sink before putting in prep tops. Once washed put in a clean container not in original clamshells.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed grime in bottom of ice scoop holder.

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 pans stored over dirty side of 3-comp sink in splash zone. Clean soup bowls stored in container with debris

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed ice scoop handle cracked.

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 equipment on line with grease buildup. Needs more frequent cleaning.

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 Observed 2 food employee use bare hands to turn off the water at the handwashing sink. -CDI- EHS intervened and coached the employee with proper hand washing procedures. Food employee rewashed hands using proper procedures. 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 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food prep employee washing equipment at sink and use same gloves after handling soiled equipment and spray wand to then proceed to handle clean equipment. Repeat. CDI by instruction.

6-301.14 Post a handwash sign at each handsink. Observed handwashing sign missing from handwashing sink. CDI, signage provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beer cheese hot held at 127 degrees F. CDI, beer cheese 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fly in kitchen near warewashing area. Improvement noted from last inspection and points not escalated today.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked. 4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed some soiled linen stored on counter surfaces.

General Comment: 4-501.11 Maintain equipment in good repair. Front prep refrigerator not currently in-use while EHS inspecting and observed no food in unit. Operator stated that they were defrosting refrigerator.

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 some debris collecting on top of dish machine.

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 Observed food employee use bare hands to turn off the water at the handwashing sink. -CDI- EHS intervened and coached the employee with proper hand washing procedures. Food employee rewashed hands using proper procedures. 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 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee about to start working with food with the same gloves they had on while opening the WIC door and gathering supplies. -CDI- EHS intervened before food preparation and coached food employee on when to change gloves. Food employee removed gloves, washed hands, then donned new gloves. (2 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw scallops being stored directly over RTE food items in the 2 door low bop unit. -CDI- PIC removed the raw scallops. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavily soiled can opener blade as well as the food contact surfaces of the deli slicer. -CDI- PIC placed the necessary items in the dish pit to be rewashed and sanitized. REPEAT*** (3 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed bacon that was cooked using non-continuous cooking method. PIC stated that the prep team puts the regular bacon into the oven for 10 minutes and the hanging bacon in the oven for 18 minutes then the bacon is cooled. -CDI- PIC agreed to fully cook the bacon to at least 145F from now on. PIC had the bacon recently prepared fully cooked during inspection. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, cooked vegetables, and raw scallops above 41F in the 2 door low boy unit. EHS observed an ambient temperature of 44F in the unit. -CDI- PIC voluntarily discarded the necessary food items. (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced tomatoes in the salad flip top unit without date mark. PIC stated that they had been prepared the day before the inspection. -CDI- Employee labeled the tomatoes with correct date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed food items with dates that had exceeded the 7 day time frame. -CDI- PIC voluntarily discarded the necessary food items. (1.5 pts) 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 cooked chicken in the WIC cooling in plastic bags while being stored in a deep plastic container as well as being tightly wrapped in plastic wrap. -CDI- PIC removed the cooked chicken, placed it on shallow sheet tray and put them in the WIF to quickly cool. REPEAT*** (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around the kitchen during inspection. Service facility for insects and pests. (0 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an open metal pan of pepper jelly stored directly on the floor in the WIF during quick walk through. -CDI- PIC immediately discarded the pepper jelly without correction from EHS. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in quat sanitizer solution at 0ppm. PIC stated that the employees must have accidentally used the dish detergent instead of the quat solution. EHS observed quat sanitizer at 400 ppm in the 3 comp sink. -CDI- PIC had the sanitizer buckets emptied and replaced with new quat solution. (0 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal containers wet stacked while being stored as clean. Separate containers to allow proper air drying. REPEAT*** (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sink handles leaking. Repair faucet handle to prevent leaking. (0 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles by the dish machine and low grout throughout the facility. Repair/replace the tiles and grout. REPEAT*** (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris in scoops and food debris/residue on the deli slicer. -CDI- PIC placed the necessary items in the dish pit to be washed and sanitized. REPEAT*** (1.5 pts) 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle stored with chemicals without a label. Label all working chemical bottles. -CDI- PIC discarded the spray bottle.

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 cooked Brussels sprouts cooling in plastic bags. Cooling was not effective. -CDI- PIC removed the Brussels sprouts from the bags and placed them on a shallow sheet tray to be quickly cooled. (0.5 pts) 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 multiple containers of liquids (oil and water) and spices (Cajun seasoning, salt, and pepper) that were not labeled while in use. Label all working containers of foods that are no longer in their original packaging. -CDI- PIC labeled the necessary bottles/containers. (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of containers while being stored as clean. -CDI- PIC separated the containers to air dry properly. REPEAT*** (0.5)

5-205.15 Maintain a plumbing system in good repair. Observed handsink located in the corner of the kitchen not have any cold water. The water temperature was 142F. Repair handsink so that cold water is present to allow employees to have a comfortable handwash. (1 pt)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles in the kitchen by the dish machine. Repair/replace the necessary floor tiles. REPEAT *** (0.5 pts)

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee return to kitchen after taking out trash, change gloves and proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink beside dish machine being used as a dump sink with a strainer insert. CDI: Item was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored over bread inside walk in freezer. Item was removed from hermetically sealed packaging. CDI: Raw beef was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, plastic container, plastic lids, and utensils with food and other debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 grilled mushrooms and grilled onions at 88F after more than 2 hours of cooling. CDI: Items were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS items above 41F in prep top/ unit and lowboy. Ambient air of prep top/unit was 52F, lowboy was 46F. Items in lowboy were voluntarily discarded. Items in prep top/unit were placed in walk in freezer to cool. Until units are repaired, facility will be using temporary TPHC. VERIFICATION REQUIRED. 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 grilled mushrooms and onions cooling inside prep unit. Observed potatoes cooling at a rate of 0.01F/min inside portion bags in bus tub covered with lid. CDI: Potatoes were placed in walk in freezer, PIC and EHS discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insect on floor near 3 comp sink. Observed multiple flies throughout the kitchen area. REPEAT 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead crawling insect on dish machine. Remove.

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

4-501.11 Maintain equipment in good repair. Observed flooring of walk in cooler and walk in freezer peeling up. Repair.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near 3 comp sink and beer walk in cooler.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed a spoon in handsink near main prep line. CDI employee removed spoon.

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 EHS observed a container of cooked chx stored in WIC with a discard date of 6/5/2024. CDI PIC voluntarily discarded chx. -1.5 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed several flies in kitchen area. EHS recommends to keep all doors closed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee change gloves with out a hand wash in between. CDI PIC redirected employee to wash hands and don new gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed seared tuna stored above creme brlée in WIC. CDI PIC placed seared tuna below ready to eat desert. Improvement from last inspection so no escalation in points. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and Canadian bacon stacked too high in prep unit holding above 41F. CDI PIC was allowed to place in new pan and quickly cool. Observed multiple items in prep cooler reach in that were holding above 41F. Ambient was 41F. PIC stated earlier (less than 1 hour) he had observed the door slightly ajar. CDI all items began to quickly cool by end of inspection. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no head covering or beard guard.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. Keep doors closed at all times.

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 employee drink beverage from a cup with no lid and place cup on prep counter. CDI: Employee relocated beverage to bottom shelf of storage shelf.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a bowl of raw beef tip on speed rack in WIC above cooked bacon and a sheet tray of seared tuna on another speed rack above various ready to eat foods. CDI: PIC placed beef tips and tuna below ready to eat foods on speed rack. REPEAT

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 2 metal containers with build up being stored as clean. CDI: Items were returned to be W/R/S.

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: 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 2 sheet trays and 1 bus tub of wings cooling on speed rack in WIC from the day before. Wings were 48F. CDI: PIC discarded wings.

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 containers of salmon, cole slaw, cooked potatoes and a bottle of house made pepper jelly being stored in prep reach in cooler above 41F. See temp chart. CDI: PIC voluntarily discarded items. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with unknown substance being stored on storage shelf unlabeled. CDI: PIC discarded spray bottle.

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 2 sheet trays and 1 bus tub of wings cooling on speed rack in WIC from the day before. Wings were 48F. CDI: PIC discarded wings.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a utensil being stored in a bus tub of cooked bacon with handle of utensil resting on bacon. CDI: PIC removed utensil and returned to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed door of prep reach in cooler with broken hinge which created a gap between gasket and door frame. PIC stated a new hinge for door has been ordered and should be repaired soon.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pan of ready to eat celery sticks stored below one (1) pan of smoked salmon fillets in prep unit 2. CDI - EHS discussed storage of ready to eat raw products (smoked salmon, sushi fish, oysters, etc.) and other ready to eat foods. (Raw ready to eats should be stored such that they are not kept above other ready to eat food items. EHS rotated salmon and celery to prevent potential contamination. EHS provided RIC storage order guide. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three (3) TCS food items (two single service trays of fried jalapeños, one bowl of house made fried onion strings) at prep window at start of inspection above 135F. Observed items fall below hot holding temperature; when asked PIC stated that items were to be kept at the prep window and used as needed. (Heat lamp was observed at prep window, but an ambient temperature under heat lamp was observed at 109F). CDI - Jalapeños were voluntarily discarded, onion strings were reheated to above 165F via fryer and kept in a metal bowl in over head oven at grill line as a means of hot holding. EHS provided blank TPHC chart, should establishment opt to hold cooked items at ambient 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in prep table RIC (mozzarella cheese and risotto cooling from rotation, open whipping cream) above 41F. Items that were observed at 41F in the Prep table RIC were observed as increasing in temperature. Items that were at one point observed at 41F or below were rotated for corrective cooling and storage in WIC. Items above 41F that had been stored long term in RIC or could not have been verified to have been rotated in the previous four hours were voluntarily disposed of by PIC. A reversible temperature indicating label was applied to inner door of the unit. A verification will occur no later than 06/23/2023 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

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed hard boiled eggs in WIC stored in water. Do not store ready to eat or raw proteins in direct contact with added water or ice; utilize additional pans or ice bags as needed

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in two (2) sanitizer buckets below necessary concentration. CDI - Sanitizer in buckets was dumped and replaced with newly prepared, properly concentrated sanitizer. REPEAT. Note: wall tower sanitizer appear to not be properly mixing sanitizer solution for buckets. solution prepared at 3 compartment sink was observed as being properly concentrated QAC sanitizer. Utilize test strips to verify concentration of QAC sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one (1) bucket of in use wiping cloths stored at rack adjacent to walk in freezer stored on the floor. CDI - EHS elevated bucket to prevent potential contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) recently sanitized metal pans at dry racks stacked wet. CDI - EHS and PIC separated out wet stacking dishes to improve drying.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed approximately three (3) flattened cardboard boxes stored on the floor in front of WIC door. Dispose of flattened boxes and, if needed, replace with non absorbent, non slip surfaces, such as cleanable rubber matting.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test paper for chemical sanitizing dish machine at time of inspection. PIC stated that test paper had recently been contaminated and that a delivery was scheduled to arrive. CDI - During inspection, replacement test paper was received and observed by EHS. Note: EHS observed facility with chemical towers labeled for sink and surface cleaner, but no sink and surface cleaner in use at time of inspection. Should facility begin utilizing sink and surface cleaner, provide effective test kit for sink and surface sanitizer.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) bottle of nearly empty household pesticide spray stored with chemicals. CDI - PIC voluntarily disposed of unapproved pesticide.

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 approximately three (3) covered containers of cooling TCS food items throughout kitchen cold holding areas, including wrapped bagged steak and wrapped steak tips in the beer WIC, and raw chicken tenders in the WIC. Chicken tenders were observed not cooling at effective rate. CDI - Covers were removed from cooling bins to allow food items to cool effectively. Establishment was provided with prepared food one-step cooling chart. REPEAT.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately six (6) packages of ROP frozen salmon in WIC thawing under refrigeration without being removed from their reduced oxygen environment. Mahi ROP packages within the grill drawer were properly removed from reduced oxygen environment. REPEAT CDI - EHS further coached PIC and kitchen staff about proper thawing of ROP fish; ALL thawing of ROP fish require removal from deoxygenated environment, either when placed in above freezing temp refrigeration or upon completion via running water. The task of opening ROP fish packaging was delegated to food employee.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes stored on sagging dry storage shelving. Lowest point of shelving left potatoes at an elevation of approximately 4 inches above flooring. REPEAT No escalation in point deduction due to noted improvement in storage of food items since previous inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee wearing wrist watch at the grill station.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer bucket below necessary concentration. CDI - Sanitizer in buckets was dumped and replaced with newly prepared, properly concentrated sanitizer.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed considerably worn cutting board at grill area prep top. CDI - Cutting board was flipped to less worn portion on opposite side. PIC verified that new cutting boards were scheduled to be purchased to replace worn equipment. Relatively less worn cutting board for prep top surfaces was observed in clean dish area.

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 buildup of dust and debris on multiple non food contact surfaces, including top of dish machine, arm of kitchen area order screen, and bottom of reach in freezer. Clean as needed to avoid soils and dust.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open at time of inspection. CDI - Dumpster lid was closed prior to return to interior premises.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed grill scraper and rag stored in the basin of the grill area handsink. Observed ice cubes in the basin of server area handsink. CDI - Grill scraper and dry rag were removed from the handsink basin. Hand sink usage was discussed with PIC. REPEAT. A verification visit to provide additional handsink marking material and observe the status of hand sinks will be conducted. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed server area hand sink paper towel dispenser not dispensing paper towels. CDI - PIC removed paper towels from dispenser and placed them in proximity to handsink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed one (1) unwashed pineapple stored above ready to eat food in the primary WIC. CDI - Unwashed produce was moved to appropriate shelving to prevent potential contamination. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two (2) bins of chicken breasts and one (1) bin of cod fillets uncovered in reach in cooler of chicken prep unit underside.

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 one (1) open container of milk with no date mark in the primary WIC. PIC verified that the milk had been opened fewer than 24 hours prior. Observed one (1) open container of milk with no date mark in the server prep unit underside. PIC could not verify when the milk jug had been opened. CDI - Milk in the WIC was properly date marked. Milk in server prep unit underside was voluntarily disposed of by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 two (2) small containers of diced tomatoes cooling while covered by plastic wrap in the kitchen reach in cooler. CDI - Covers were removed from cooling bins to allow tomatoes to cool effectively. Establishment was provided with prepared food one-step cooling chart.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately six (6) packages of ROP frozen fish in grill drawer thawing under refrigeration without being removed from their reduced oxygen environment. CDI - EHS coached PIC and kitchen staff about proper thawing of ROP fish and task of opening ROP fish packaging was delegated to food employee.

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 multiple spice shakers and oil bottles at the grill area, grill area prep unit underside, and kitchen reach in cooler without effective labeling. CDI - Labeling methods were discussed with kitchen area staff and PIC and working labels were affixed to stations and containers. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) flies food prep areas over the course of the inspection. REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed bar area garage door open at time of inspection with no means of preventing insect entry. Note: Observed fly lamp in kitchen area at time of inspection; however, lamp was unplugged and not active at time of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of packaged cheese sauce and one (1) bus tub of hush puppy batter stored on the floor of the walk in freezer. CDI - EHS discussed food storage with PIC and items were elevated. REPEAT

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) ice rods used to cool food items stored directly on the floor of the walk in freezer. CDI - PIC collected ice rods and placed them within the dish area for corrective washing, rinsing, and sanitizing.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed waste dumpster without drain plug. Contact waste management company to provide a replacement drain plug. REPEAT

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 employees to follow when responding to vomiting or diarrheal events. CDI - Regulatory authority provided written procedures for employees to follow when responding to vomiting or diarrheal events to establishment.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a steak brand stored in the basin of the grill area handsink. CDI - brand was removed from the handsink basin.

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 multiple TCS food items in grill drawer reading above 41F. CDI - All TCS food items reading above 41F were moved to freezer to be rapidly cooled.A VR will occur no later than 8/5/2022 to ensure coolers have been fixed. Facility has enough cold storage to continue operation with grill drawers out of service Do not use units until repaired. REPEAT.

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 cut cherry tomatoes being held above temperature for cold holding of TCS foods. Kitchen manager elaborated that tomatoes had been prepped approximately 3 hours prior and were being held on a 4 hour cycle. No instructions were observed for TPHC during the time of the inspection. CDI - Cherry tomatoes were disposed of prior to the completion of the inspection. Regulatory authority elaborated on TPHC procedures with PIC.

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 multiple spice shakers and oil bottles at the grill area without effective labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately 2 flies in kitchen area during inspection. No escalation in point deduction due to noted improvement from previous inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of food and one bus tub of hush puppy batter stored on the floor of the walk in freezer. CDI - Kitchen manager elevated items to shelving within the walk in freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wiping cloths in sanitizer buckets below necessary concentration. CDI - Sanitizer in buckets was dumped and replaced with newly prepared, properly concentrated sanitizer.

5-205.15 Maintain a plumbing system in good repair. Observed warewashing area handsink basin slightly loose from the wall. Handsink was elsewise functional and available.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed waste dumpster with open door. CDI - Dumpster door was closed before returning to interior premises. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed waste dumpster without drain plug.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed seared ahi tuna stored above ready to eat foods in walk in cooler. CDI - PIC rearranged storage order. - 0 -

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 food items in grill drawer reading 50F. Observed frying station reading 50F as well. CDI - All food items were moved to freezer to be rapidly cooled. If any food items were held over 4 hours they were voluntarily discarded. A VR will occur no later than 5/8/2022 to ensure coolers have been fixed. Facility has enough cold storage to continue operation with these 2 units down. Do not use units until repaired. - 1.5 -

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed lump beef thawing ambiently on speed rack next to walk in cooler. CDI - Items were moved to prep sink to be thawed under 70F or less water. - 0.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies in facility. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and food items stored above facility food items throughout facility. CDI - All items moved to bottom shelving. - REPEAT - 1 -

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 vomit and diarrheal plan available inside of facility during inspection. CDI by education. PIC was emailed copy of 2017 food code documents. - 0 -

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two branding rods stored inside of hand sink next to grill. CDI - Branding rods removed. - 1 -

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed reduced oxygen packaged salmon and tuna still inside of reduced oxygen packaged environment inside of grill drawer. CDI by discussion with PIC. Violation part of 2017 food code. Discussed removing reduced oxygen packaged fish from packaging during thawing + storage. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed few boxes of food stored on floor inside of walk in cooler. - REPEAT - 1 -

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 plastic scoop stored inside of spice container at cook line. CDI - Scoop removed. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee yogurt stored on top shelf in walk in cooler, above facility food items. Observed employee speaker stored on prep top at cook line. Maintain all employee items on bottom shelving, not above any facility food items or equipment. - REPEAT - 0.5 -

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer reading 0ppm through dispenser at 3 comp sink. CDI - Concentration corrected on site. Sanitizer concentration now reading 200ppm QUAT sanitizer. - REPEAT - 3 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, tomatoes, pimento cheese, tomatoes, lettuce, and various TCS spreads in prep unit temping at 50F. Observed raw chicken, raw shrimp, and cooked tuna reading 45F in prep unit 2. CDI - All items that have been in units for 4 hours or more hours were voluntarily discarded by food employee. All items in units less than 4 hours moved to WIC for rapid cooling. EHS discussed using TPHC for dinner rushes in prep units. During non busy hours, work out of large prep unit 3 or reach in coolers until other units are fixed. Facility has plenty of cold holding room to continue operation. A VR will occur no later than 7/29/2021 to ensure coolers have been repaired. - 1.5 -

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 blue cheese, salsa, beef, and pimento cheese held past 7 day date marking. CDI - All items voluntarily discarded. - REPEAT - 1.5 -

3-501.13 Use approved thawing methods. Observed packages of beef short ribs thawing ambiently on speed rack. Thaw items under running water reading glasses 70F or less, or under refrigeration. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few boxes of food on floor in walk in freezer. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep top. - 0 -

2-301.14 When to Wash - P - Observed food employee handle soiled equipment at 3 compartment sink then handle clean equipment with the same gloves but not remove their soiled gloves and wash hands when changing tasks. CDI by instruction to ensure employees change gloves and wash their hands between glove changes when changing tasks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed handwashing sink behind bar not accessible with rack stored on top of handwashing sink at bar. Repeat.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled equipment at 3 compartment sink then handle clean equipment with the same gloves but not remove their soiled gloves and wash hands when changing tasks. CDI by instruction to ensure employees change gloves and wash their hands between glove changes when changing tasks.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine not calibrated and testing 0ppm. CDI, chemical dish machine primed while on -site and now testing required chlorine concentration.

3-403.11 Reheating for Hot Holding - P - Observed mashed potatoes reach 124 on initial reheat. CDI, mashed potatoes relocated back to grill to continue reheating. Ensure all areas of food reach 165 degrees F and above.

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 1 package of quinoa date marked with preparation date of 1/29. CDI, quinoa voluntarily discarded by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shaker containers of spices not labeled by common name on prep line. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulating on top of dish machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. 2-401.11 Eating, Drinking, or Using Tobacco - C - Observed employee eating and employee beverage stored over prep table in kitchen.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed far end handwashing sink not accessible at bar and dustpan stored in front. CDI, dust pan relocated and water turned on at handwashing sink. Ensure access to handwashing sink at bar provided at all times. Handwashing sinks may only be used for handwashing.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed ground beef stored over fish in low reach in drawer cooler at prep line. CDI, foods relocated for proper storage. Improvement made since previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed portioned potatoes bags placed in deep container cooling in walk in cooler. CDI, potatoes relocated to sheet pan and placed back in walk in cooler to rapidly cool. Repeat.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some containers of spices not labeled by common name on prep line.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on tall reach in freezer. Repair.

5-501.114 Using Drain Plugs - C - Observed drain plug missing from outdoor dumpster.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - Observed employee cell phone stored over prep area on line.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for less than 15 seconds and recontaminate hands by turning off faucet with bare hands. CDI: EHS educated employee and employee rewashed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cut lettuce with bare hands and place lettuce in container for use. CDI: Lettuce voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed drink dumped in handsink at the bar. CDI: Sink cleaned. Observed handsink in server area blocked by trashcan. CDI: Trash can moved.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed grapes stored over ready to eat lettuce in walk in cooler. CDI: Items reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored behind cooked sausage in cooler drawer. CDI: Sausage moved to the left of raw items to prevent contamination.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed tea nozzle with brown and pink build up.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed tomato soup reheated to 101F and placed in hot holding. CDI: Product rapidly reheated to over 165F.

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 grilled chicken cooling at a rate of 0F/min. CDI: Chicken moved to walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grill prep top cooler holding some items above 41F. Observed greens in salad cooler holding above 41F. CDI: Items voluntarily discarded. Facility is brand new. This is the first inspection in 2019. Per state guidance no points taken.

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 chicken that was cooked yesterday (prepped today) date marked 10/1. CDI: Product date marked properly. Observed tub of feta cheese with date of 9/5. CDI: Product voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on to go menus. CDI: Menus 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 Observed portioned chicken cooling while tightly wrapped in reach in cooler. CDI: Chicken moved to walk in and properly vented.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of biscuit dough stored on floor of walk in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in bus tubs with food debris.

4-502.11(A) Maintain utensils in good repair. Observed mesh fryer utensil damaged. Observed damaged container stored as clean. 4-501.11 Maintain equipment in good repair. Observed torn gasket on salad reach in cooler, middle door.