DISH

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed fried rice, cooked beets, pooled raw eggs, sliced turkey, and blue cheese in prep unit lowboy above 41F. Observed all foods in flip top portion of prep cooler properly cold holding at or below 41F. Observed few items in lowboy portions also properly cold holding at or below 41F. EHS observed gaskets in lowboy ripped, which may result in food temperatures above 41F. -CDI- PIC voluntarily discarded the fried rice, beets, pooled eggs, sliced turkey, and blue cheese. PIC moved all other foods at 41F or below from the lowboy into another cooler to ensure cold holding temperatures are maintained. -Do not cold hold in lowboy portion of prep cooler until it maintains food temperatures at or below 41F. Repair cooler. -3 day verification visit 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 .

3-501.18 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 meatloaf (8/18) and lentil loaf (8/08) held past its 7-day shelf life. -CDI- PIC voluntarily discarded the meatloaf and lentil loaf. -Observed soy sausage and pork sausage without a date mark. -CDI- PIC could not verify when items were prepped/opened and voluntarily discarded the foods. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed no label with name on flour and seasoning containers. -CDI- PIC added labels.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed absorbent flooring throughout kitchen. Seal or replace flooring to ensure floors are smooth, nonabsorbent, and easily cleanable. -1/2 points due to significant improvement since last inspection in overall cleanliness and maintenance of floors/walls/ceilings- -REPEAT-

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 diced turkey, sausage links, and cut cantaloupe without date marks. -CDI- PIC verified prep dates of all items and properly added date marks. -Observed pimento cheese held past its 7-day timeframe (prep date of 3/31). -CDI- PIC voluntarily discarded the pimento. -Observed multiple items (shredded chicken, sliced meatloaf) in WIC with incorrect date mark (date mark showed today’s date, 4/8, yet PIC stated they were cooked yesterday). EHS discussed proper date marking procedures, such that the date mark must reflect the date that the food was originally cooked/prepared, or the discard date. -CDI- PIC corrected date marks to show the original cook date. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf -Observed burger patty as salad add-on without asterisk referencing the footnote. Observed pot roast hash, which includes “two eggs your way” without asterisk referencing the footnote. -Add asterisk to both items. 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 burger on menu, with asterisk to footnote that does not include disclosure statement. Disclosure on footnote must state that the food may contain raw or undercooked meat ingredients. Alternative method is to state burger may be cooked to order, on the burger description. PIC stated new menu will be developed within the upcoming week. -10 day verification visit required- REPEAT

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 handle for sugar scoop submerged within the sugar.

5-205.15 Maintain a plumbing system in good repair. -Observed leak in pipe underneath prep sink. Observed constant flow of hot water from 3-compartment sink (hot water will not turn off). Repair plumbing system. REPEAT

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in dumpster. Obtain drain plug.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed absorbent flooring throughout kitchen. Seal or replace flooring to ensure floors are smooth, nonabsorbent, and easily cleanable. -REPEAT- 1/2 points due to significant improvement. Facility has improved greatly in overall cleanliness of floors, walls, and ceilings since last inspection.-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee drink stored directly beside clean plates, intended for customer use. -CDI- Employee drink was relocated to lower shelf to prevent contamination.

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 cured country ham in reach-in cooler. Observed raw turkey stored above ready-to-eat foods in WIC. -CDI- PIC corrected storage order. 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 carrots, green beans, mashed potatoes, chicken soup, sausage gravy, brown gravy, vegan gravy, and collards holding below 135F in steam table. -CDI- PIC reheated all foods to 165F. PIC reset steam table and observed temperature rise to proper hot holding level. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed cooked chicken and salmon patties in cold drawer without date marks. -CDI- PIC verified prep date of salmon patties and properly added date mark (11/22). PIC voluntarily discarded the chicken. -Observed two containers of cooked chicken in WIC held past their 7-day timeframe. -CDI- PIC voluntarily discarded the chicken. 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 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf -Observed burger patty as salad add-on without asterisk referencing the footnote. Observed pot roast hash, which includes “two eggs your way” without asterisk referencing the footnote. -Add asterisk to both items. 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 burger on menu, with asterisk to footnote that does not include disclosure statement. Disclosure on footnote must state that the food may contain raw or undercooked meat ingredients. Alternative method is to state burger may be cooked to order, on the burger description. PIC stated new menu will be developed within the upcoming week. -10 day verification visit required-

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/bottles of food and liquid without labels stating the common name of the food.

3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed food in WIC, WIF, and dry storage outside main building, exposed to public. Observed unlocked and open gate enclosing WIC, WIF, and dry storage. Ensure gate remains closed and locked.

5-205.15 Maintain a plumbing system in good repair. -Observed leak in pipe underneath prep sink. Repair plumbing system.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed absorbent flooring throughout kitchen. Seal or replace flooring to ensure floors are smooth, nonabsorbent, and easily cleanable. 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 and flooring behind equipment with dark buildup. Observed significant improvement in cleanliness since past inspection. Continue cleaning procedures. -REPEAT- 1/2 points due to significant improvement-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed Nashville hot butter (made with unsalted butter) held at room temperature. Foods with unsalted butter are a TCS (Time/Temperature Control for Safety) food, meaning the Nashville hot butter must be stored in cold holding, hot holding, or on TPHC. -CDI- PIC moved the butter to the lowboy for rapid cooling and stated the facility will change the recipe of the item to no longer include unsalted butter. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed rice and pasta salad without date marks. -CDI- Food employee could verify when items were initially prepped/cooked and properly added date marks. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written TPHC procedures for chicken breading station (including buttermilk). Observed TPHC procedures for condiments (tartar sauce, mayonnaise, etc) stating items are held for 4 hours, yet PIC stated items are intended to be held for 6 hours. All items on TPHC are stored in ice baths to ensure foods are held below 70F. -CDI- PIC corrected TPHC form to state 6-hours hold time and include chicken breading station. - REPEAT - TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf -Observed no time stamp for foods held on TPHC for 6 hours (condiments, chicken breading station). -CDI- PIC properly added time stamps. - REPEAT -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in 0ppm sanitizer (soapy solution). -CDI- Food employee drained bucket.

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 handle for flour scoop submerged within the flour. -CDI- Food employee removed handle from food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no quat sanitizer test strips for quat sanitizer buckets. -CDI- PIC purchased quat sanitizer test strips during inspection.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed peeling paint on walls and flooring. Walls must be smooth and easily cleanable. . 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 behind and beneath equipment with accumulation of dark residue. Increase frequency of cleaning.

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 top of container storing flour. -CDI- Food employee removed phone.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Can opener blade had visible multi-day buildup on it. CDI - Can opener blade taken to dish machine to be washed. 0 pts. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer testing 0 ppm. CDI PIC diagnosed and repaired issue, tested at 150 ppm chlorine sanitizer. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 shrimp sauce with tomatoes prepared yesterday holding above 41F. Did not cool properly. Observed Mac and cheese and dumpling sauce not cooling at a sufficient rate to achieve 70 in 2 hours. CDI Shrimp sauce was discarded and two items changed methods and they reached proper cooling parameters. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC for buttermilk for chicken or condiments. CDI Filled out during inspection. Repeat, former form was not found during inspection. New one filled out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on buttermilk, PIC stated they forgot to mark and marked with time.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple items not cooling properly. CDI Item not cooled properly from yesterday was voluntarily discarded and the other items had methods changed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of oil, boxes of drinks stored in direct contact with floor. Store at least 6 inches above floor.

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 box of single service lids/cups stored in direct contact with floor. Store above floor.

4-501.11 Maintain equipment in good repair. New sealant needed on and around hand sink.

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 sticker residue on outside of a couple metal containers stacked clean. Items returned to dish area Repeat

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed peeling paint on walls. Walls need to be smooth and easily cleanable. 6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Observed door frame to employee restroom and storage room with exposed rotting wood and warping building materials from exposure to high moisture. Observed possible growth on walls in storage area. Needs 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, along conduit, on prep area fans and ceiling with build up and dust. Clean with more frequency.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed hair in grits. CDI PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple things in two units not holding 41F. Last known temp for prep top was 7 am, ambient holding 30F, but most of TCS product holding above 41F. RIC in front holding ambient 44/45F. Items in RIC holding 44F and above. All items above 41F for unknown amount of time were voluntarily discarded. Both units will be looked at. VR required. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC for buttermilk for chicken. CDI Filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on buttermilk, PIC stated they forgot to mark and marked with time.

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 working bottles of oil and spices, salts, peppers, with no labels. Repeat no escalation in points due to marked improvement.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of reach in coolers and freezers with debris on bottom shelf. Observed fronts of equipment with residue. Observed sticker residue on outside of a couple metal containers stacked clean. Items returned to dish area Repeat

5-205.15 Maintain a plumbing system in good repair. Observed leak at sprayer. Observed leaks at three comp sink. Repeat. No escalation in points, giving time to repair.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed peeling paint on walls. Walls need to be smooth and easily cleanable. 6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Observed door frame to employee restroom and storage room with exposed rotting wood and warping building materials from exposure to high moisture. Observed possible growth on walls in storage area. Needs 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, along conduit, on prep area fans and ceiling with build up and dust. Clean with more frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deviled eggs and portioned rice holding above 41F. CDI PIC voluntarily discarded rice and placed deviled eggs which had been held on top of prep top for 1 hours prior. Rice was unknown last time of 41F and below. 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 deviled eggs tuna salad and liver mush with no date mark made two days prior. CDI PIC date marked items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 multiple items held in use that were past the 7 day expiration window. Salmon 9/25, Chx salad 9/22, beets 9/23, Szechwan with tomato paste 9/22. All items discarded VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 no disclosure statement. CDI PIC placed advisory and disclosure on specials board until new menus are printed.

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 working bottles of oil and spices, salts, peppers, with no labels. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flys flying around in prep area. 6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Back door open with no fly fan prohibiting flies coming in.

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

4-501.11 Maintain equipment in good repair. Observed prep unit up front not working. Facility not utilizing.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of reach in coolers and freezers with debris on bottom shelf. Observed fronts of equipment with residue. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed leak at sprayer.

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed peeling paint on walls. Walls need to be smooth and easily cleanable. 6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Observed door frame to employee restroom and storage room with exposed rotting wood and warping building materials from exposure to high moisture. Observed possible growth on walls in storage area. Needs 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, along conduit, on prep area fans and ceiling with build up and dust. Clean with more frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deviled eggs in prep top, and items in front RIC not holding 41F and below. Deviled eggs were 41F and below the hour prior, and PIC placed in RIC rather than on tray on top of prep unit items. RIC up front had previously been freezing items, the altered thermostat and now is holding above 41F. CDI PIC voluntarily discarded all TCS items above 41F and adjust thermostat. 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 Milk, plant dairy, opened yesterday with no date marking. Date mark upon opening. CDI PIC voluntarily discarded because they were out of temperature as well. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of reach in coolers and freezers with debris on bottom shelf. Improvement from last inspection. Repeat

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed peeling paint on walls. Walls need to be smooth and easily cleanable. Improvement on other violations in this section. 6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Observed door frame to employee restroom and storage room with exposed rotting wood and warping building materials from exposure to high moisture. Observed possible growth on walls in storage area. Needs repair.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mashed potatoes reheating in oven for over 2 hours under 165F. All other items in oven reheating were above 165F. CDI PIC voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed veggie burger mix with date mark 12/5 and pot roast date mark 12/6. CDI PIC voluntarily discarded. 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 bin of flour mix with no label.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of reach in coolers and freezers with debris on bottom shelf. Observed top of dish machine with dust and debris. Increase frequency of cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed peeling paint on walls. Walls need to be smooth and easily cleanable. 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. Areas behind dish equipment, behind ice machine, and behind prep sink have build up. Need more frequent cleaning. Repeat

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed items taken from WIF and thawed in WIC with out thaw date: pot roast, collard greens. CDI PIC placed date came out of WIF on date marking. 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. Observed evidence of pest presence in dry storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers being stacked while still wet. Allow to fully air dry before stacking.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed peeling paint on walls. Walls need to be smooth and easily cleanable. 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. Areas behind dish equipment, behind ice machine, and behind prep sink have build up. Need more frequent cleaning. Repeat

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed buttermilk with no time stamp. PIC stated time start for buttermilk and marked accordingly. CDI

3-302.15 Wash fruits and vegetables prior to use.Observed avocados washed and ready for service with stickers still adhered. Stickers must be adhered to in wash process. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and build up on shelves, pipes throughout kitchen. Requires more frequent cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed corners and areas under equipment with buildup. Need more detailed and frequent cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 1 pan of mashed potatoes measured 118-140F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Mashed potatoes reheated to above 165F. Kept at half credit due to improvement from last inspection. REPEAT

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 . Buttermilk used for breading chicken was 70F. TCS foods shall be held under time control or temperature control. CDI - PIC e-mailed TPHC sheet to fill out for buttermilk. Kept at 0 points due to nature of violation. 0 pts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 1 bottle of degreaser was not labeled. CDI - PIC labeled spray bottle. 0 pts.

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 . Pasta cooling in bus tub at 77-91F. Peeled boiled eggs cooling in large container at 66-70F. Collard greens cooling in bus tub at 135F. TCS foods shall be cooled using shallow pans or containers, or by using ice as ingredient/ice wands/ice baths. CDI - Ice added to boiled eggs and pasta. Collard greens moved to shallow pans and placed in freezer. 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. 1 container of salt was missing label. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados in pan still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed sitting on top of single-use jellies. Do not store employee personal items where they can contaminate food. REPEAT

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed handling raw country steak and did not wash hands before donning gloves and handling ready-to-eat foods. CDI - Employee instructed to wash hands and did so correctly. Only hand wash violation of inspection so kept at half credit. REPEAT

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 Container of raw eggs observed sitting on top of bag of tortillas in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Container of eggs moved to bottom shelf. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Can opener blade had visible multi-day buildup on it. CDI - Can opener blade taken to dish machine to be washed. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 1 pan of Mac and cheese measured 88F after cooling for 1.75 hours. CDI - Mac and cheese placed in oven to reheat to restart the cooling process. Kept at half credit due to only 1 item cooling at slow rate. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Dumplings underneath heat lamp measured 122F. CDI - Dumplings reheated to 170F as corrective action. Kept at half credit due to only 1 hot item being out of temperature. REPEAT

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 . Hot pickled peppers measured 81F in sandwich cooler top. Line cook stated that he had the peppers out of temperature control this morning for 15 minutes. Maintain TCS foods under temperature control. CDI - Peppers moved to freezer to rapidly cool. 0 pts.

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 . Sea salad in salad cooler was date marked 7-6. PIC stated it was made yesterday and this is an inaccurate date. Sausage gravy missing date label in walk-in cooler. Smoked tomato sauce had date label of 7-27. PIC stated tomato sauce was prepared 2 days ago. Label all TCS ready-to-eat foods with an accurate date label. CDI - Dates corrected on pans of food during inspection. Improvement from last inspection so kept at half credit. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Mashed potatoes and Mac and cheese cooling in walk-in cooler at beginning of inspection in deep pans. Mac and cheese was cooling with aluminum foil and a lid on pans. Cool TCS foods in smaller portions or shallow pans. Leave cooling TCS foods uncovered or loosely covered. CDI - Mashed potatoes moved to shallower pans and moved to freezer. Mac and cheese moved to freezer and uncovered. 1 Mac and cheese was not going to reach 70F within 2 hours so it was reheated before the 2 hour mark. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. At least 5 flies observed in kitchen. Contact pest control for potential fly solutions. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Stickers on avocados in sandwich cooler top. Employee observed peeling potatoes straight out of cardboard box without washing. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

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. Ice scoop handle laying in ice at ice bin at bar. Store in-use utensils with handles out of the food or ice. 0 pts.

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. Ice wands stored on floor in walk-in freezer. Store clean utensils and food-contact equipment at least 6 inches off the floor.

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Employee observed washing and peeling potatoes in 3-compartment sink. Soiled dishes observed in sink. Wash, rinse and sanitize 3-compartment sink before using it to prepare food. No contamination observed so 0 points taken. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Trash can with lid needed in employee restroom. 0 pts.

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. Floor at bar and at front area need to be cleaned. // 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor in kitchen is in disrepair and is not smooth and easily cleanable. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed on shelf that clean pans are stored. Employee cell phone observed on another shelf where clean pans are stored. Store employee personal items in a separate area. REPEAT

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed servers bussing dirty dishes and then serving customer food and beverages without washing hands. Observed server handling personal cell phone and then return to preparing customer beverages and handling single service items without washing hands. CDI - EHS and PIC directed employees to wash hands.

5-205.11 (A),(B) Maintain access to handsinks.-Pf. Observed tall blue recycling can pushed in front of bar hand sink blocking access. CDI - can removed. Do not block access to hand sinks.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed pan of feta cheese in use in flip top cooler with heavy mold growth. CDI - discarded. Observed can of sweet potatoes with rust on top and bottom seams. CDI - PIC discarded. Observed bag of carrots laying in pool of unclean water on floor in walk in cooler. Water and debris visible inside of packaging in direct contact with the food. CDI- Carrots discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tall container of cooked grits cooling in WIC at 69f at 11:35 still at 67f at 12:20. Cooling rate of 2.67 degrees per hour not sufficient to reach 41f within 4 hours. CDI - PIC discarded. REPEAT - Overall significant improvement in cooling noted as all other hot foods cooling at proper rates using proper methods. Points remain at half.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cauliflower mash holding in countertop hot well at 101f. CDI - reheated to above 165f as it had been in holding approximately 1.5 hours. REPEAT. All other hot foods observed to be holding above 135f. Points remain at half.

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 various prepared TCS foods in reach in coolers and in WIC with no date marking including house pickled boiled eggs, cut smoked sausage, Lima bean salad, open goat cheese, feta cheese, and more. CDI - items discarded except goat cheese and pickled eggs which PIC had prepared/opened and could confirm dates. Observed cooked brisket in WIC with no date marking. PIC noted that the brisket had been sent from Sweet Lews a couple of days earlier and there was no date mark on the item. CDI - brisket discarded as actual prep date unknown. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple house made TCS foods in cooler units with expired date marking including, house made roasted peppers, house made roasted pepper sauces, house made compound butters made with unsalted butter, veggie burgers, collard dip, and more. CDI- items discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tall bulk plastic bucket of grits cooling in WIC at improper rate (see #20). CDI - grits discarded. REPEAT - points not escalated as all other cooling food items observed to be using proper methods and PIC was unaware that grits were placed into the WIC for cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bulk bag of flour stored on floor in dry storage and bag of carrots stored on floor in WIC (see #13). PIC confirmed no delivery today. Do not store food on the floor. REPEAT

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 case of single service clamshell food containers and case of napkins stored on floor in outdoor dry storage room. PIC confirmed no delivery today. Store single service items at least 6 inches off of the floor.

4-501.11 Maintain equipment in good repair. Observed keg cooler not properly draining with unclean pooled water present in the bottom and dripping out around door seals. Pan has now been placed to intercept the water drip, however, source of issue still remains. PIC noted they have calls in for repair, however, have not been able to identify cause of water buildup. REPEAT - no point escalation at this time

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 standing/pooled water holding debris on flooring in WIC. Observed buildup on floors under shelving in outdoor dry storage room. REPEAT - no point escalation as flooring in bar area is significantly improved. 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 floor surface with pitting and peeling surfacing no longer smooth and cleanable around line area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee cell phone laying on prep table surface at cook line.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed two persons in charge present in unit during inspection not ensuring rules for food safety set forth in food code are being met. During inspection, risk factors which are the responsibility of the PIC were observed out of compliance including cooling temperatures, cold holding, and hand washing and glove use practices. Both persons in charge present at beginning of inspection are certified food protection managers, however, do not appear to be applying food safety concepts from the CPFM training. CDI by education of PIC. EHS discussed with PIC the duties set forth in the food code.

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. CDI by education of PIC. Written procedures provided during inspection. 0 point deduction.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee enter the kitchen and then don food handler gloves to begin working with food without washing hands. CDI - EHS directed employee to wash hands. Hands washed. 2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands in food prep sink beside back door instead of using hand sink nearby. CDI - EHS directed employee to wash hands only in hand sinks. Hands re-washed in hand sink.

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 bulk unwashed produce stored directly above cooked and ready to eat foods in WIC. Observed bulk unwashed citrus stored directly above cooked sausage and whipped topping in 2 door upright cooler. CDI - both coolers reorganized to place unwashed produce below ready to eat foods. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee washing soiled gloves in lieu of discarding soiled gloves. CDI- EHS directed employee to discard gloves and to wash hands. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener with dried buildup on blade and mechanism. CDI - can opener taken to dish sink for cleaning. REPEAT- no point escalation as all other food contact surfaces observed to be stored 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. 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 pan of sweet potatoes placed out for cooling at 11:30 am cooling at 105f at 12:45 pm still at 91f at 2:00 pm cooling at a rate of 11.2 degrees per hour. Observed pans of vegetarian loaf cooling at 135f at 12:45 still at 105f at 2:00pm cooling at a rate of 24 degrees per hour. Observed mashed potatoes cooling in WIC at 91f at 1:15pm still at 87f at 2:00 cooling at a rate of 5.3 degrees per hour. Observed cooked Lima beans at 135f at 1:15 pm still at 119f at 2:00 pm cooling at a rate of 21.3 degrees per hour. None of these TCS foods would have met cooling parameters without EHS intervention. CDI - sweet potatoes discarded as they did not reach 70f within 2 hours of cooling, mashed potatoes and Lima beans spread into shallow pans for quick cooling, and vegetarian loaf placed into freezer to quickly cool. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sweet potatoes holding in well at line at 125f and cauliflower mash holding under lamp above line at 98f. CDI- sweet potatoes reheated as they had been holding less than 2 hours. Cauliflower mash discarded. REPEAT

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 pan of deviled eggs laying across flip top cold wells holding eggs at 44f. Observed buttermilk wash used for breading chicken holding on countertop with no ice or other cold holding method at 77f. Observed tomato jam not prepared today at 55f in reach in. PIC noted the item had been out of cooler. Do not allow TCS foods to sit out of temperature control. CDI - buttermilk replaced and ice bath put in use. Deviled eggs relocated to reach in cooler to chill back to 41f. Tomato jam relocated to freezer to quickly cool back to 41f. REPEAT Significant improvement in overall cold holding temperatures noted during inspection. All cold holding equipment operating properly. Cold holding issues observed today related to employee food handling practices. No escalation to risk control plan during today’s inspection, however, points remain the same.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical PIC identified as degreaser with no labeling present. CDI - label applied. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed various foods cooling at improper rates during inspection (see #20) including pans of cooked sweet potatoes and cooked vegetarian loaf cooling at room temperature. Pans of thick mashed potatoes cooling in deep pans in WIC. Deep plastic container of cooked Lima beans cooling in WIC. CDI - sweet potatoes discarded, vegetarian loaf relocated to freezer, mashed potatoes divided up a and spread into shallow metal pans, Lima beans placed into shallow layer in larger tub for cooling. REPEAT - When cooling foods, use active methods to quickly cool the food once it enters the danger zone at 135f. Cool food in shallow pans that allow air flow for quicker cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed container of boiled eggs and box of raw chicken stored directly on floor in outdoor WIC. Store food at least 6 inches off of the floor. REPEAT

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 various portion cups and bowls used as scoops stored laying inside of food. REPEAT 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use ice cream scoop stored in visibly soiled standing water at room temperature.

4-501.11 Maintain equipment in good repair. Observed keg cooler not properly draining with large amount of visibly unclean pooled water dripping from door seals onto floor and running across the bar floor puddling under equipment. 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 various non food surfaces with buildup including some cooler gaskets, inside of some cold holding equipment, shields on food prep sinks near hand sink in prep area, and more. Clean.

5-205.15 Maintain a plumbing system in good repair. Observed drip from overhead water supply line. Visibly corroded area present and drip falling onto prep sink drain board surface. 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 buildup on flooring under/behind equipment especially in the bar area needs cleaning.

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 wash soiled dishes and then proceed to handle clean dishes and do other kitchen tasks without washing hands. CDI- EHS directed employee to wash hands. Hands washed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed marinara sauce in walk in cooler with visible significant mold growth. Observed ice cubes for bar beverages stored uncovered/unprotected in upright freezer with food debris and other buildup in/on the cubes. CDI - both items discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed open package of raw sausage patties and beef steaks re-wrapped with plastic film stored directly over berries, honey butter, and other ready to eat food items in upright freezer. CDI - open and re-wrapped raw meat items relocated to bottom. REPEAT - no point escalation as all other items in cold holding observed stored according to proper hierarchy. 3-304.15 (A) Gloves, Use Limitation - P. Observed employee wearing gloves while loading soiled dishes then continue on to handle and put away clean dishes with same soiled gloves. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with significant dried organic buildup on blade area. CDI - item relocated to dish area for re-cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed grits cooling overnight in WIC still at 49f. CDI - discarded. Observed chicken dumplings cooling on racks at room temperature in kitchen at 80f. Employee noted dumplings made at 11:00. Dumplings observed placed into plastic container placed into WIC. EHS observed dumplings still at 74f at 5:00 pm. Dumplings discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed all TCS foods in countertop food warmer holding less than 135f including chicken dumplings, cauliflower mash, cooked cabbage, pimento cheese, cooked beans. See chart. CDI - items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all items in walk in cooler holding above 41f for duration of inspection. Upon arrival, EHS noted ambient air temperature of unit at 43f and TCS foods throughout holding between 43-45f. See chart. EHS and PIC re-evaluated unit approximately 30 minutes later and found air temperature of 42f but no change in TCS food temperatures. A third temperature check an additional 30 minutes later resulted in ambient air of 44 and again no change in TCS food temperatures. All TCS foods held in the unit overnight voluntarily discarded except for items received during produce and meat deliveries earlier in day, raw meat items holding 43-44f, and foods prepared and placed into unit for cooling. Observed fry side reach in portion of prep cooler with elevated ambient air temperature of 43f holding TCS foods 43-47f. See chart. Items held in the unit overnight voluntarily discarded. Facility ownership contacted service technician who arrived during inspection. Technician noted that WIC coils were in need of cleaning and once cleaned temperature of unit recovered. EHS verified air temperature at 39f at end of inspection. Service technician noted that the fry side reach in thermostat was not operating and that it would be replaced during the visit today. Observed buttermilk wash with no ice in ice bath holding at 50f. CDI - discarded. Observed deviled eggs holding in prep top portion of cooler at 52f. Eggs on tray above cold holding zone. CDI - Eggs discarded. Establishment voluntarily closed during until WIC repaired and verified to be holding at 41f or lower. WIC observed to be holding at 39f at end of inspection. REPEAT - full 3 point deduction. Cold holding violations have been noted on every health inspection since initial inspection received in 10/2019. Continued non-compliance with cold holding requirements may result in the implementation of a risk control plan or in permit actio

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed various TCS foods in cold holding devices with no date marking including multiple pans of tomato casserole, house made chili, beef roast in gravy, and more. CDI- items discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed various TCS foods in coolers with expired date marking including meatloaf 9/1, pimento cheese 9/6, pot roast in gravy 8/24, marinara 8/8. CDI- items discarded. REPEAT Full 3 point deduction

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of pink chemical PIC identified as degreaser and spray bottle of clear chemical identified as sanitizer in kitchen area. CID- bottles labeled. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pans of chicken dumplings in kitchen cooling on rack. Employee removed dumplings from pans and placed into deep plastic lidded containers and placed into WIC while still in cooling process. Observed deep plastic tub of grits cooling in WIC overnight still at 49f during inspection today. CDI - both items discarded.

3-501.13 Use approved thawing methods. Observed bulk beef roast thawing in standing water on kitchen countertop. Do not thaw in standing water. Thaw under flowing water less than 70f, in the refrigerator, or as part of the cooking process.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various food items stored on floor of WIC including cooked grits, raw chicken, bacon, and more. Store food at least 6 inches off of floor to prevent contamination.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket holding wiping cloths stored directly on floor in kitchen. Store sanitizer buckets off of floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed various portion cups and plastic food containers used as scoops laying in food in coolers and in dry goods. Do not use portion cups or plastic bowls as scoops. Scoops must have a handle that is stored not in contact with food.

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 5 seconds and turn off faucet with bare hands. Observed employee wash hands and turn off faucet with bare hands. CDI - Employees corrected.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. Observed unwashed produce stored over RTE products in storage RIC. CDI - PIC began reorganizing process.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine providing 0 ppm chlorine sanitizer. CDI - Bottle replaced and machine primed. Providing at least 100 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two pans of chicken at 43F and tomato soup at 54F in walk in cooler; both items from the previous day. CDI - Discarded. REPEAT. *improvement of flip top cold holding since last inspection*

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 guacamole (4/27), lemon dill sauce (4/11), and apple butter (4/08) with date marks that have passed 7 day window. CDI - Discarded. *Observed improvement on items physically date marked this inspection that were noted last inspection; half points*

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory reminder and disclosure needed on all items on brunch and breakfast menu including “Eggs your way” or eggs served cooked to order. Observed items on lunch menu asterisked for consumer advisory, gluten free, and vegan/gluten free. Please identify these separately to ensure consumer advisory is noted for only items that are served raw or undercooked. VERIFICATION REQUIRED WITHIN 10 DAYS OF INSPECTION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 bottles of chemicals without identifying labels. CDI - All labeled.

5-202.13 Backflow Prevention, Air Gap - P 5-205.15 Maintain a plumbing system in good repair. Observed pipe under front handsink unable to stay attached to sink and not supplying an air gap to the drain below.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - PIC began reorganizing process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deviled eggs held above chill line holding at 53F. PIC stated they were brought out about 1 hour prior. CDI - Deviled eggs placed in walk in cooler to cool. Observed pimento cheese holding at 48F in flip top unit; container was double panned in top portion. CDI - Pimento cheese discarded. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chili with date mark of 12/7; PIC stated it was frozen 12/7 and pulled for service 12/12. CDI - PIC correctly date marked. Observed chowchow and pasta salad without date mark in flip top unit. PIC was able to identify prep/cook dates. CDI - PIC correctly date marked them. 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 guacamole with date mark of 12/5; time/temperature window expired. CDI - Discarded.

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

4-501.11 Maintain equipment in good repair. Observed split gaskets on sandwich flip top unit in need of repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on gaskets at front flip top units. Observed cleaning needed on shelving throughout kitchen. REPEAT

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC wash hands and turn off faucet with bare hands. CDI - PIC re-washed hands using proper procedure.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at grill handsink. CDI - Soap provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 small containers of garlic aioli sitting on top of flip top unit holding at 53F. CDI - Both containers 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 Observed chow chow, fried green tomatoes, Mac salad, and other TCS foods without date marks for portioned containers. CDI - All containers properly date marked. 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 Caesar dressing with date mark of 6/27; time/temperature window expired. CDI - Dressing discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles of sanitizer at front service area without labels. CDI - PIC discarded toxic cleaners.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed deli containers without handles used as scoops in dry goods containers.

4-501.11 Maintain equipment in good repair. Observed split gaskets on white drop in freezer in storage room. Repair/replace as needed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on gaskets at front flip top unit. Observed cleaning needed on plastic bin and shelving at grill station. Observed microwave in need of cleaning. Increase cleaning frequency.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed containers of raw flounder stored on top of RTE food in both prep units and walk in unit. CDI - All containers were relocated to correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and pimento cheese holding in prep units above 41F; see temp chart. CDI - Both were voluntarily 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 Observed deviled eggs, salsa, stuffed flounder, pimento cheese, cucumber sauce, herb cream cheese, and tartar sauce without date mark in prep unit 1 (right of handsink). Observed meatloaf, pimento cheese, and deviled eggs in walk in cooler without date marks. PIC and employees were able to identify when each product was made or prepped. CDI - All items correctly date marked. Observed items in cold holding drawer without date mark. Employee stated they were date marked on large batch in walk in cooler. EHS educated employee on properly date marking items portioned from larger batch. CDI - All items correctly date marked.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open for first half of inspection. EHS recommended keeping back door closed as much as possible to prevent insect or rodent entry.