FOXCROFT WINE CO WAVERLY

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed pan used for prep brought to line but touching trash can when located and not relocated to be washed, rinsed and sanitized . CDI, pan relocated to be cleaned and new pan used for preparation. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 shrimp and chicken with prep date of 10/6. Observed goat cheese with prep date of 9/30. CDI, foods voluntarily discarded . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in container but container collecting food debris.

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 clean single-service articles store in container but container collecting debris.

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 baseboard tile near office and behind prep line cracked.

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

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed oyster tag information not retained when removed from original container and brought to line. CDI, shellfish voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed several items such as cooked tomato, chicken salad, unsalted butter, and slaw and other RTE TCS items with prep dates of 6/16 and 6/17. CDI, foods voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linen in direct contact with oysters in pan in walk in cooler.

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 cream sauce cooling at 83 degrees F at 12:25 and at 83 degrees F in deep container. 2nd cooling temperature was at 75 degrees F at 1:10. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, tomato sauce transferred to shallow uncovered container to facilitate heat transfer. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed sauce brought back from line according to PIC in walk in cooler not date marked over 24 hours. CDI, sauce voluntarily discarded. Improvement made since previous inspection. Points not escalated today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cream sauce cooling at 83 degrees F at 12:25 and at 83 degrees F in deep container. 2nd cooling temperature was at 75 degrees F at 1:10. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, tomato sauce transferred to shallow uncovered container to facilitate heat transfer. 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 .

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

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P - Observed dishwasher handling soiled equipment at ware washing area then handling clean equipment without washing hands in between. CDI, employee rewashed hands.

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 mozzarella cheese with prep date of 8/28 and container of cut tomato not date marked. CDI ,foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed shrimp thawing under running water at 79 degrees F. CDI, shrimp transferred to WIC to thaw under refrigeration.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed back handsink blocked by trash can at beginning of inspection. Observed front handsink being used to store spray bottles during inspection. CDI - Trashcan and spray bottles moved to appropriate locations. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed whipped ricotta prepared at 11:00am holding at 48F at 3:25pm. CDI - PIC voluntarily discarded. 0 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in sautee prep holding above 41F during inspection. Ambient in unit 44F. Maintenance contacted during inspection, all TCS foods placed in unit less than three hours prior placed in WIC to cool. All TCS foods held in unit for longer voluntarily discarded. Facility to place unit on time until unit can be repaired. 72 hour VR required. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 blanched french fries and garlic oil being held outside of temperature control with the intention of being held on time with no time stamp. CDI - PIC labeled with time. 1.5 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 Observed whipped ricotta being cooled while in a deep bowl in WIC during inspection. Ricotta had missed cooling window. CDI - PIC voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed various cutting boards in back dish pit area with heavy damage and deep grooves in cutting surface. Replacement or resurfacing necessary. Repeat. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpacks being stored above boxes of potatoes for customer consumption during inspection. CDI - Backpack moved to appropriate location. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards throughout kitchen with deep grooves and damage during inspection. CDI - PIC discarded. Repeat. 1 pt.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines throughout entire kitchen area. Repair needed. 0 pts.

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 and container of Demerara sugar with no label indicating its contents. CDI - PIC labeled both containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of cut herbs being stored inside of container with RTE spinach. CDI - PIC moved herbs to appropriate location.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep grooves and chunks taken out of the cutting surfaces. CDI - PIC discarded.

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 fat build up on non food contact areas of deli slicer being stored as clean during inspection. CDI - PIC removed from storage to be recleaned.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P. Observed blue cheese received at 50F. CDI: PIC voluntarily discarded item. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running a couple cycles. PIC called Ecolab, repair tech arrived onsite during inspection. CDI: EHS observed dish machine at 50ppm chlorine. 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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed a container of raw eggs being stored above heavy cream in walk in cooler. CDI: PIC relocated eggs. For more information on food storage order 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 sliced tomatoes cooling at a rate of 0.03F/min tightly covered with Saran Wrap inside a prep unit. CDI: PIC removed Saran Wrap and placed tomatoes in walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a cutting board with build up of organic growth being stored as clean. CDI: PIC returned item for W/R/S.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of cooked brussel sprouts in WIC missing a date mark. Facility has a good overall date marking system in place. CDI: PIC voluntarily discarded brussel sprouts.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pork thawing in a pot of water fully submerged under running water in prep sink. Running water measured 72F. CDI: PIC moved pork to WIC to complete thawing process under refrigeration. EHS explained to PIC that water must be below 70F for thawing.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a box of raw shell eggs being stored on shelf in WIC above raw salmon which is offered cooked to order. CDI: PIC rearranged items to proper storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce being stored on shelf in WIC above ready to eat French fries. CDI: PIC rearranged items to proper storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed spray bottle of sink and surface sanitizer with approx. 2500 PPM of lactic acid which is higher than the required level. CDI: PIC diluted sanitizer with water to bring level down to approx. 1875 PPM.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented cans of sauce being stored with non dented cans on dry storage shelf. CDI: PIC separated dented cans.

5-501.17 Provide a covered waste bin in female restrooms. Observed unisex restroom missing covered waste bin. Provide a covered waste bin in unisex restroom.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing under running water in prep sink not fully submerged. CDI: PIC re-arranged items to allow to be fully submerged under running water.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employee's not wearing beard guards. Use beard guards to prevent potential contamination of food.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone wires plugged in to outlets with wires draped over prep counter. CDI: PIC removed cell phone chargers during inspection. REPEAT.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage stored on prep table. Repeat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food employees turn faucet off with their bare hands after hand washing and 1 employee proceed to handle clean linen. CDI, employees rehashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 1 pan of feta cheese cold held at 42-43 degrees F in shallow container in prep unit. CDI, feta cheese 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 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 cooked chicken with date of preparation of 8/9. Observed open bag of mozzarella cheese not date marked. CDI, foods voluntarily discarded.

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

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2 employee drinks observed on prep table. Store employee drinks in a separate area, such as a low shelf. 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 . Container of pork belly in sandwich cooler measured 60F and was portioned 15 minutes ago. Use the walk-in cooler or freezer to rapidly chill TCS foods. CDI - PIC moved pork belly to walk-in cooler. 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 . Deli slicer had some dried meat residue behind the blade and it was stored as clean. Stack of metal pans had visible food residue on them and were stored as clean. CDI - Deli slicer and pans washed, rinsed and sanitized during inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Cream spinach cooling in deep metal pan at beginning of inspection. Use shallow pans to spread TCS foods out for rapid cooling. CDI - Cream spinach moved to 3 shallow pans and were below 70F within 2 hours. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 1 stack of clean metal pans stacked while still wet. Allow utensils to air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on sandwich cooler drawers. Replace torn gaskets. 0 pts.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Spray "gun" attachment on mop sink hose. Mop sink faucet only has atmospheric backflow preventer. Either install a backflow preventer rated for continuous pressure, or remove the attachment after each use. CDI - Attachment removed during inspection. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 3 employee drinks observed on prep tables during inspection. Employee beverages shall be stored in a separate area, such as a low shelf, to prevent potential contamination of food, clean utensils, or single-use/single-service articles.

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 on date marking please visit: http://meck.co/FoodSafety - Repeat - Cooked pork was date marked 11:4. Manager stated product was placed in freezer on prep date and pulled on Saturday. Bacon jam was prepared 10-13 and frozen. Manager stated bacon jam was pulled from freezer on Saturday. Place thaw dates on TCS ready-to-eat foods to ensure they are held for no longer than 7 days under refrigeration temperatures. CDI - Thaw dates placed on items. Kept at half credit due to low severity of violation.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety - PF - Establishment was cooling smoked mahi mahi in sandwich cooler bottom. TCS foods shall be cooled using equipment that is designed to rapidly cool food, such as a freezer or the walk-in cooler. CDI - Mahi mahi moved to walk-in cooler to continue cooling.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Establishment needs to acquire max/min thermometer or irreversible temperature indicator strips to measure sanitization temperature dish machine. CDI - Manager educated. Violation will be deducted from points beginning next inspection. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. C - Small vial of vape liquid observed on small prep table in kitchen. Employee personal items must not be stored on prep tables. CDI - Vial removed.

5-202.12 Handwashing Sinks, Installation - PF - Hot water at bathroom handsinks only reached 82F. CDI - Manager adjusted mixing valve until hot water was coming out of faucet at 102F. 0 pts.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Corn cream was prepared on 8-4 and had not yet been discarded. TCS ready-to-eat foods shall be date marked and discarded within 7 days of preparation. CDI - Corn cream discarded.

5-205.11 Maintain access to handsinks.-Pf. Observed tall trash can pushed in front of line area hand sink blocking access. PIC relocated trash can however it was again observed pushed in front of the hand sink. CDI - PIC removed trash can and to replace with smaller trash can that will not impede access. REPEAT

3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw ground beef stored directly over raw scallops in line cooler. CDI - PIC moved ground beef to bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed both sanitizer spray bottles in kitchen with 0ppm quat concentration. Observed employee using one bottle with 0ppm concentration to sanitize work surface. CDI - PIC replaced with sanitizer at 200ppm quat. Use test strips to check sanitizer frequently. Replace sanitizer when concentration is out of compliance.

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 blanched fries cooling in walk in cooler at 70f at 3:20 pm and at 66f at 4:00 pm. Fries cooling at rate of 6 degrees per hour which is not sufficient to reach 41f within 4 hours. CDI - PIC spread onto multiple sheet pans to quickly chill. Fries were observed to be less than 41f at end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Peruvian bean dish and cooked carrots in line cooler with temperatures of 43f. CDI - PIC discarded. All their foods in cooler found to be below 41f and unit with an ambient air temp of 32f.

3-501.15 Cooling Methods - PF. Observed blanched fried cooling in deep pile on sheet pan in walk in cooler. CDI - PIC spread pile of fries into thin layers on multiple sheet pans to facilitate quick chill. Use methods that allow food to cool quickly. Do not pile blanched fries in deep layers to cool.

6-202.13 Properly locate mechanical insect control devices. Observed multiple small fly traps sitting on countertops in bar area. Contact PCO for pest control needs.

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 multiple utensils stored in standing room temperature water for use at line area. Do not store utensils in standing water.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed multiple clean utensils stored in unclean container in back area. Store clean utensils in clean containers to prevent contamination.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on wall at dish area and on floors under food prep sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal employee beverage stored on prep table shelf immediately adjacent to food contact items in prep area. CDI - beverage removed from prep area. Store employee beverages in a designated area away from food prep.

6-301.14 Post a hand wash sign at each hand sink. Missing hand washing signs at hand sink under bar area and at hand sink near oven. CDI - hand wash signs provided and posted during visit. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink used as dump sink at bar area. CDI - Instructed PIC that hand sinks should not be used for purposes other than hand washing. PIC to ensure staff uses dump sink at end of bar area instead of hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Slicer stored as clean with food residue present on blade and guard. Dicer block stored as clean with food debris present between members. CDI - PIC removed both items to dish area and cleaned during inspection. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P Spray bottle of disinfectant stored hanging from wire shelf in prep area adjacent to wooden food serving boards and above food contact surfaces. CDI - PIC removed to chemical storage area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottle of food oil with no identification at the grill area. Label all working containers of food as to contents.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed in dining area and few house flies observed in back of house. Contact PCO for service.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed multiple food items stored directly under frozen condensate drippage buildup inside reach in freezer. Encrusted buildup present on exterior of food containers, on wrappers, and inside of storage pans. No drippage stored in direct contact with the food at this time but continued storage in this area will result in contaminated food product. Ensure food items stored in the unit are stored in a way to prevent contamination until the unit is repaired.

4-501.11 Maintain equipment in good repair. Observed significant frozen condensate drippage and buildup inside double door reach in freezer in prep area building up on shelving and interior surfaces. Pooling water present on prep area floor from repair issue with oven area reach in cooler units. Ensure all cold holding units are in good repair.

6-501.19 Closing Toilet Room Doors - C Self closure mechanism on women's restroom door damaged not working. Repair so that restroom door is self closing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on food prep table and employee food in bus tub on top chelf of WIC. Keep employee food stored below food for public CDI- removed

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over containerized ready to eat foods. CDI- re-organized 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed house packaged raw sausage stored over ready to eat foods in freezer. CDI- re-organized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slightly soiled slicers stored as clean. CDI- removed to clean

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 opened bag of spinach date marked 11/8 and fennel stock illegible. CDI- voluntarily discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu item, sunny side undercooked eggs not disclosed on consumer advisory. CDI- menus corrected onsite

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed wooden serving boards used to serve food directly on. CDI- barrier to be used going forward