THE GOAL KITCHEN + SPORTS BAR

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed loose cover to prep unit. Repair or replace prep top cover.

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 water buildup on inside of prep unit. Observed food debris on interior surfaces of reach-in cooler and on floor of walk-in freezer. Clean often enough to prevent buildup.

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 and broken floor tiles at door into kitchen area. 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 walls throughout the kitchen and dish pit in need of cleaning. Observed floors throughout facility in need of cleaning due to black buildup in corners and against base of walls and behind cooking equipment. Observed black buildup-up behind dish machine. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in WIC (see temperature chart). Door of Observed temperatures above 41F See temp chart. CDI - TCS items were moved to empty shelving in the beer walk in cooler. PIC adjusted thermostat and ambient temperature had dropped to 41F by end of inspection. - 3 - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of sanitizing solution that were not labeled in the dish area. CDI- PIC labeled sanitizer bottles.

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 ice scoop at server’s station on drain grate. CDI- scoop placed in cup next to ice chest.

4-501.11 Maintain equipment in good repair. Observed gasket on right side of prep unit reach in damaged. Repair

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - No employee health policy observed in facility. - CDI - EHS provided printed copy of policy for all employees to review and sign. Maintain signed copies in facility. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - No written procedures for a vomit and diarrhea clean up plan observed in facility. - CDI - EHS provided printed copy of written procedures. Maintain written procedures in facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. - Observed hand sinks lacking required signage throughout facility. Per PIC, painting was recently completed which is why posted signs are missing. *NOTE: EHS will bring printed copies of handwash signs when returning for follow up visit.

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 container of raw chicken stored on container of raw salmon in lowboy. - CDI - Employee moved raw chicken below raw salmon. 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 various TCS items holding above 41F in WIC (see temperature chart). Door of WIC observed cracked open upon EHS arrival. Ensure door remains closed. Observed temperatures begin to trend down once door closed. Install handle on the interior of WIC door such that door can be closed entirely when someone is inside the cooler. - VR - Verification required within 3 days. 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. - Pf - Observed no consumer advisory on printed menus for burgers which are offered undercooked per PIC. Consumer advisory observed correct on online menu. PIC stated menus will be consolidated ASAP and printed menus will be removed. - VR - Verification required within 10 days.

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 various squeeze bottles of condiments lacking labels. Label.

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 aluminum foil lining shelving underneath prep table. Remove and replace with a cleanable material, such as a plastic liner. 4-501.11 Maintain equipment in good repair. - REPEAT - Observed rusted shelving underneath prep table. Repair or replace. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. - Observed various sinks in need of being caulked to wall. Re-caulk to seal to the wall.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - No chlorine sanitizer test strips observed in facility. Chlorine sanitizer test strips needed for testing sanitizer concentrations of dish machine. - VR - Verification required within 10 days.

5-205.15 Maintain a plumbing system in good repair. - Observed leak at pre-wash faucet. 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. - REPEAT - Observed floors in need of cleaning throughout facility, with emphasis in hard to reach areas underneath equipment. Clean and increase cleaning frequency to maintain clean.

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 above Ready to eat cooked foods in refrigerator. CDI- items were reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of sanitizing solution that were not labeled. CDI- PIC labeled sanitizer bottles.

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 bowls without handles stored in sugar containers in kitchen area. CDI- bowls were removed.

4-501.11 Maintain equipment in good repair. Repair/ replace castors on ice machine stored in kitchen area. -zero-

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. Clean floors in corners and under equipment in kitchen area. Clean black buildup on walls behind dish machine. Clean dust from a/c vents in ceiling of kitchen area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. Per PIC, all new hires are sent to food handler training. EHS advised that facility needs at least one certified food protection manager during all hours of operation. REPEAT -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedure for cleanup of vomiting and diarrheal events. CDI - PIC sent MCPH procedure via email today as facility stated PIC that was present during last inspection is no longer working at this facility. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction information available for salmon that may be cooked to order. VR no later than 03/07/2025 to ensure facility has information regarding salmon. -1-

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed facility digital menu without disclosure. Reminder is present for salmon and burgers. VR no later than 03/07/2025 to ensure facility has corrected menus. Information may be sent to EHS via email for verification. -.5-

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 raw salmon thawed in RI still inside ROP. EHS advised PIC on requirement to introduce oxygen into thawing packages of fish. Packs of fish immediately cut open to introduce oxygen. -.5- REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed meat thermometer in facility. VR no later than 03/07/2025 to ensure facility has a thin probed thermometer. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice for bar drinks stored directly on floor in walk in cooler. Per PIC, ice is placed in drinks. Keep food at least 6 inches off floor. -1-

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 on inside of dish machine and behind soda nozzles at soda dispenser. Clean often enough to prevent buildup. -.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Ensure an employee with food protection manager certificate is on site during all operating hours. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC properly wash hands then turn off faucet with bare hands. CDI- PIC properly rewashed hands then turned off faucet with paper towel barrier.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink next to 3 compartment sink inaccessible due to miscellaneous items blocking access. CDI- PIC removed items from sink basin.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored on shelf above RTE diced tomatoes and peppers in lowboy reach in cooler. CDI- PIC placed raw bacon on bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 thawed ROP salmon in RIC with no cuts in packaging. CDI- EHS explained requirements to PIC. PIC voluntarily discarded salmon. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several secondary containers of sauces with no labels. Label all secondary containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple clear liquid shortening containers stored on the floor. Ensure containers are kept 6 inches off the floor.

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 cardboard lining the clean dish rack in dish pit area. Ensure it is smooth and easily cleanable and replace with non-absorbent liner such as plastic. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks in floor tiles throughout facility. Pooled water observed in large crack in front of 2 door reach in cooler. Repair. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls throughout the kitchen and dish pit in need of cleaning. Observed floors throughout facility in need of cleaning due to black buildup in corners and against base of walls and behind cooking equipment. Clean.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed rice temp at 80-83F while cooling in tightly covered plastic containers in RIC for almost 2 hours. - CDI - PIC rapidly reheated rice to above 165F and began cooling process over. 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 .

3-501.15 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 rice cooling in individually packaged plastic containers with tightly closed lids in RIC. Do not individually package rice in closed containers until cooled to 41F or below. - CDI - PIC combined rice in two larger containers and rapidly reheated rice to above 165F before placing rice in WIF to quickly cool. 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. - REPEAT - Observed thawed ROP salmon in RIC lacking cuts in packaging. - CDI - EHS explained requirements to PIC. Employee cut open all packages.

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. - REPEAT - Observed cardboard and aluminum foil lining shelving throughout facility. Remove cardboard/aluminum foil and replace with a nonabsorbent material such as plastic liners. - *NOTE: Points reduced to half due to low risk associated with violation.

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. - REPEAT - Observed cracks in floor tiles throughout facility. Pooled water observed in large crack near fryers. Repair/replace. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed 3 compartment sink inaccessible due to being used for storage for unused equipment and other items. Remove items from 3 compartment sink so that it is accessible should the dish machine fail and dishes need to be washed in this sink.

6-303.11 Provide required lighting intensity. - Observed 0 foot candles in back portions of WIF. Increase lighting to at least 10 foot candles.

6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed no soap provided at handsink near cooking equipment in kitchen. Per employee, electric soap pump needs to be replaced. - CDI - PIC provided soap to manually pump for handsink until electric pump can be replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed raw chicken wings and raw shrimp holding above 41F in ice bath on prep table. Per employee, items had been in ice bath on prep table for about one hour. EHS recommends placing items on TPHC and emailed PIC TPHC written procedures form. - CDI - Employee rotated product to WIF to quickly cool and added more ice to ice bath. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed diced tomatoes and shredded lettuce lacking date mark labels in flip top unit. Per employee, larger containers of product in WIC had dates. - CDI - EHS explained the date mark label should follow the product. Employee properly date marked 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 .

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 household use rodent repellent stored with chemical storage near three compartment sink. - CDI - PIC voluntarily discarded product.

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 pasta cooling at an insufficient rate of .33F/min while in a covered, deep, plastic container in the WIC. - CDI - PIC placed pasta on a sheet tray and placed in the walk-in freezer to quickly cool. PIC agreed to utilize this cooling method moving forward. 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 thawed ROP salmon in RIC lacking cuts in packaging. - CDI - EHS explained requirements to PIC. Employee cut open all packages.

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 various squeeze bottles of condiments lacking labels.

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 lacking hair restraint. Ensure all employees handling food utilize hair restraints.

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. - REPEAT - Observed cardboard and aluminum foil lining shelving throughout facility. Remove cardboard/aluminum foil and replace with a nonabsorbent material such as plastic liners.

5-205.15 Maintain a plumbing system in good repair. - Observed blocked drain under prep sink causing water to flood out of drain. Water observed to drain very slowly once water turned off. Repair/clean drain.

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. - REPEAT - Observed cracks in floor tiles throughout facility. Repair/replace. 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 floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no EH policy. Policy was locked in the office. CDI- EHS left copy of policy to put outside of the office. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken wings, chicken breast, shrimp and gyro containers stored on top of ice, not in ice. CDI- Items submerged in ice. 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 .

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 boxes of single service items stored on the floor in the dry storage area.

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 card board used on shelf to house dishes. Do NOT use card board. Remove.

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 shelves in walk in cooler in need of cleaning.

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 cracks in tiles in front of tall reach in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings on ice holding above 41F. CDI- More ice placed around container and cooled to 41F. 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 .

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 milk without a date. CDI- Milk discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of fabuloso stored with the dishes. CDI- Fabuloso removed.

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 ice not surrounding chicken container. CDI- Ice placed around the entire container. 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 .

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 outside of the tall reach in and low reach in, in need of cleaning. Observed bins of flour in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning behind the grill area. Observed wall area near the prep sink and hot wells in need of cleaning. 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 missing floor tiles in front of the fryers (area is holding standing water). Observed cracked tiles in front of tall reach in.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back kitchen handsink. CDI- Paper towels placed at the sink.

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 vent above prep table in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked. Observed wiping cloths in back handwashing sink. CDI- All items removed

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 hotdogs and cheese in the low RI holding above 41F. 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: 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 deli meats without a date. CDI- Items discarded.

5-205.15 Maintain a plumbing system in good repair. Observed leak at the handwashing sink near the grills.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid on dumpster open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed lots of clutter around dumpster.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed no employee health policy at facility. CDI- EHS sent copies of health policy.

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/ diarrhea plan at facility. CDI- EHS sent copy to PIC.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping clothes stored in handwashing sink. CDI- Removed.

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

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 single service items stored on the floor.

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 shelf under the prep top in need of cleaning. Observed tall reach in cooler in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall vent in need of cleaning.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for QUAT sanitizer

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

5-202.13 Backflow Prevention, Air Gap - P Observed no air gap for the dish machine pipe. Pipe is in the floor drain.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top of dish machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed bowl stored in handwashing sink near dish machine and laundry bags stored on top of handwashing sink at 3 compartment warewashing area. CDI, repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored over RTE food in WIC and box of raw chicken with commercial packaging open stored over fully cooked items in WIF. CDI, foods relocated for proper storage.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed ground beef and chicken hot held below 135 degrees F. CDI, foods relocated to reheat. See temperature observations above.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cheese and deli meat cold held in flip top refrigerator between 44-45 degrees F. Ambient air temperature of flip top prep cooler at 44 degrees F. Observed rice, cheese and chicken cold held in WIC between 42-43 degrees F. PIC contacted maintenance for equipment. Vr to ensure calibration of units to ensure TCS foods maintained at 41 degrees F and below. Facility able to use beer WIC and adjacent reach in refrigerator until calibration.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of chemical not labeled. CDI, bottle labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed operator not able to located small diameter probe thermometer. Vr to ensure small diameter probe thermometer provided. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed analog thermometer not accurate within +or- 2 degrees F. Observed thermometer at 29degrees F. CDI, corrected on-site.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some single-service articles stored on ground in boxes.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed no paper towels at the handsink at the bar station and dish room. CDI-PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed black build up on the blade of the can opener. Observed clean utensils stored in a metal bowl with debris and build up inside. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P-Observed the dish machine sanitizer reading 0ppm. PIC has called someone to come out and service it. For now will sanitize at the 3 compartment sink. CDI.

6-501.111 Keep the premises free of insects, rodents, and other pests.-Observed fruit flies underneath the 3 compartment sink at the bar area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed food debris in between the gaskets.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed Raid being used in facility. CDI- PIC got rid of raid and is no longer in facility.

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 diced tomatos, cheese, sliced tomatos, and lettuce being cooled in large pans in flip top unit. Observed them not dropping in temperature. CDI- Employee placed in freezer to quickly cool.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored as clean in a dirty tub with food debris.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer at bar area. VR within ten days. Provided PIC with a few test strips to get him by till i return.

4-602.13 Nonfood Contact Surfaces - C Observed food debris on shelves under prep tops.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a broken door, old wood, rusted barrels in dumpster area. Also observed loose trash all over parking lot area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee put on a hair net, and then begin to put on gloves without washing hands in between. CDI-Stopped and instructed to wash hands. The employee properly washed their hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish being stored above breads and pickles in the walk in cooler. CDI-The raw fish was moved to a different shelf.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of all-purpose cleaner labeled as windex. CDI-The bottle was re-labeled.

4-204-112 Temperature Measuring Devices-Functionality - PF Observed a damaged temperature measuring device to the dish machine. The device is upside down, missing the glass plate and is not reading. A VERIFICATION VISIT WILL BE MADE TO ENSURE THE UNIT IS WORKING CORRECTLY.

5-205.15 Maintain a plumbing system in good repair. Observed the spray hose faucet near the dish machine, and the hand sink in the dish machine room leaking water. Have repaired.

5-402.13 Maintain sanitary sewage system.-P Observed the outside mop sink not properly draining. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE SINK IS PROPERLY DRAINING.