STABLE HAND

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer at 3-comp sink pulling from tube less than 200ppm. Per PIC, facility uses dish machine to sanitize dishes. -CDI- Facility to use dish machine to sanitize dishes and hand mix sanitizer and continue using high temperature dish machine. -0- 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed milk in RIC at 44F. Observed housemade apple syrup (contains baked apples and oats) sitting out at ambient air. Observed housemade truffle oil mixture (contains cooked garlic) in prep unit at 46F. PIC stated that he had brought milk in today from the grocery store. -CDI- PIC voluntarily discarded syrup and chili oil and milk remained in RIC and observed to be cooling down. EHS educated PIC on ensuring to transport items in a temperature controlled environment and keeping squeeze bottles partially filled or in bottom of prep unit to assist with temperature control and also placing housemade syrups containing TCS ingredients in temperature control or on TPHC. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 multiple TCS items past date mark. Facility makes in-house syrups such as baked apple syrup (contains baked apples and oats), squash syrup (contains cooked squash), and carrot syrup (contains cooked carrots). Baked apple syrups date marked 9/10 (discard 9/16) and 9/18 (discard 9/24), carrot and squash syrups date marked 9/4 (discard 9/10). Observed housemade chili oil containing fresh garlic and oil date marked 9/15 (discard 9/21) and housemade aiolis containing fresh garlic and oil date marked 9/18 (discard 9/24) and housemade truffle oil containing fresh garlic and oil date marked 9/14 (discard 9/20). -CDI- EHS educated PIC on proper dated marking and all items voluntarily discarded. -1.5- 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(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed unsalted butter being held on TPHC with a start time of 7 am that had not been discarded once the 4 hour time hold was reached. Time of observation was 11:09a. -CDI- PIC voluntarily discarded items. EHS asked PIC about TPHC procedures for milks (dairy and dairy alternatives). PIC stated that after 4 hours, milks are placed back into refrigeration. PIC also stated that sometimes facility uses TPHC for dairy milks and sometimes they do not but that it is always used for alternative milks (almond and oat). PIC stated that time stamp is always written on milks once they are opened. EHS educated PIC on ensuring to follow a consistent procedure for TPHC. Facility also has housemade syrups that are being held out of temperature control. EHS educated PIC on ensuring to hold these items within temperature control or add to TPHC procedures and follow 4-hour time hold. -0-

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-/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-/3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Observed eggs on menu that were offered undercooked presented as “jammy egg”, observed disclosure that did not have wording “items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients”. Observed incomplete consumer advisory that stated “eating raw and undercooked food may increase the risk of foodborn illness”. **10 DAY VERIFICATION REQUIRED BY 10/5/26** -0.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken salad cooling in RIC at a low rate. Item was found cooling in large plastic container with a lid. -CDI- EHS educated PIC on proper cooling methods and lid removed to facilitate rapid cooling. -0- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth stored on top of spray bottles. Observed one wiping cloth stored in soapy water and another stored in quaternary sanitizer water at 0 ppm. **REPEAT** -1-

3-302.15 Wash fruits and vegetables prior to use. Observed in-use avocados. When EHS asked PIC if avocados had been washed, PIC stated they had not. Ensure to remove stickers and wash avocados prior to use. -0-

4-501.11 Maintain equipment in good repair. Observed gasket heavily torn on both corners inside RIC 3. Repair torn gasket to ensure cold holding unit is maintained in good repair. **REPEAT** -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on shelving above prep unit. Increased and more thorough cleaning frequency recommended. -0-

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 food splash on walls near knife magnet/behind prep unit. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage stored above retail items in RIC. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed small container of chickpea salad and container of deli turkey stored on top shelf inside RIC 2. PIC stated these were employee food. CDI: PIC labeled a bustub as "employee food" and stored items inside bustub to prevent contamination.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee wash hands at the handsink then turn faucets off with bare hands. CDI: EHS educated and employee re-washed his hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed nonfat milk cold holding in lowboy cooler above 41F. PIC stated this item is not one of the milks on TPHC and was last taken out of refrigeration to use about 20 minutes prior. Observed oat milk temping above 41F inside same unit. Ambient air temp of unit was temping at 50F-52F. Whole milk was voluntarily discarded. All unopened cartons of oat milk were moved into one of the other standing RICs. PIC understood not to keep any TCS food items stored in this unit until repairs have been made. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since improvement has been made since previous inspection. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few unlabeled deli containers full of seasonings stored along the make line. Ensure all seasonings are labeled for easy identification.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee actively engaging in food prep at the make line without any sort of hair restraint. Ensure all food employees engaging in food prep have one of the approved hair restraints to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of QUAT sanitizer measuring barely reading higher than 0ppm, stored under a prep table. CDI: PIC dumped out the sanitizer bucket and refilled with QUAT sanitizer measuring above 200ppm.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a few stacks of single-serve to-go boxes/bowls/lids stored out of it's original protective packaging, right-side-up along the make line. Keep all single-serve articles stored inverted when out of it's protective packaging to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed gasket heavily torn on both corners inside RIC 3. Repair torn gasket to ensure cold holding unit is maintained in good repair.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed vacuum stored in front of handsink located next to the ice machine. CDI: Vacuum was moved so that access to the handsink was no longer blocked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items cold holding in the make table above 41F (see temp chart). PIC stated that some of these items have been re-stocked this morning, less than 4 hours prior, and some have been stored in here overnight. Facility does not record temperature checks, so amount of time TCS food items held in this unit overnight in the temperature danger zone is unknown. Ambient air temp of make table was temping at 50F (both top and bottom). TCS food items stored in this unit less than 4 hours placed on pan of ice and EMERGENCY TPHC procedures, until repairs have been made to the unit. TCS food items held overnight in this unit temping above 41F voluntarily discarded. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a few items not meeting the cooling rate (sous vide eggs, scrambled eggs, and miso tofu). Items were stored in deep plastic pans, covered with lids. Items meeting the cooling rate were cooling in shallow sheet trays, left uncovered. CDI: PIC moved food items into an ice bath to rapidly cool down. EHS advised utilizing sheet trays for all items cooling down, to ensure cooling rate is being met. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a case of unwashed limes stored above various containers of RTE foods, inside the standing RIC by the make table. PIC stated they usually keep them stored on the bottom shelf. Ensure storage order is being followed at all times to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a sanitizer bucket full of QUAT sanitizer, stored next to the 3-compartment sink, reading 0ppm. PIC showed EHS that they fill the sanitizer buckets up with the QUAT sanitizer located at the can wash, and observed that QUAT sanitizer reading 0ppm. Facility uses QUAT sanitizer at their 3-compartment sink, and EHS observed this sanitizer was reading at proper concentrations. CDI: PIC dumped out the sanitizer bucket and refilled with properly concentrated QUAT, reading 200ppm; PIC stated he will reach out to their rep to come check on the QUAT sanitizer dispenser at the can wash.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-serve bowls used as scoops, stored inside the flour bin and dry rice grain bin. EHS explained to PIC that single-serve articles cannot be re-used, and if they want to continue using single-serve bowls as scoops for non-TCS items, then to discard after every use to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed the bottom of the toilet needing to be re-caulked, inside one of the unisex bathrooms. Observed prep sink needing to be re-caulked. Observed broken door of the high-temp dish machine (tape was keeping door shut and facility was not using for a couple days); EHS observed high-temp dish machine reached 160F at the third cycle. Repair all above mentioned items.

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 buildup on shelves of clean dish rack. Increase cleaning frequency.

5-501.12 If used, an outdoor enclosure for refuse, recyclables, and returables shall be constructed of durable and cleanable materials. Observed one of the enclosure doors of the shared dumpster area fallen off of it's hinges. Observed the other enclosure door of the shared dumpster area damaged on the top. EHS advised to call landlord to have this repaired. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both doors opened on the shared dumpster during time of the inspection. Keep dumpster doors closed when not in use.

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 splatters of food residue on the wall behind the make table. Increase cleaning frequency. 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 a hole in the wall behind the clean dish shelves at the 3-compartment sink, due to damaged strip holding up the shelf. PIC stated they are planning on getting this area repaired.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F. Refer to temperature chart. Observed ambient air of RIC at 50F. -CDI- PIC voluntarily discarded items above 41F that were not prepared today and placed other items in other RIC to cool back down. PIC turned down temperature and unit was at 41F by end of inspection. -1.5- 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 items being held on time. -CDI- EHS provided PIC with handout and assisted PIC in filling out form. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 shredded cheese and chorizo gravy prepared today cooling with lids and protective coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door partially opened throughout the majority of the inspection. Per PIC, door mechanism is not properly functioning. Repair to protect establishment from insect or rodent entry. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle stored in ice bin at FOH. **REPEAT** -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap dispensing at BOH handwashing sink. Per PIC, CINTAS rep was in facility prior day and was supposed to change the batteries and did not. -CDI- PIC provided pump soap at machine. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth at 50ppm quarternary sanitizer concentration. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle stored in ice bin at FOH. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed food employee use handwashing sink to rinse an item. -CDI- EHS educated food employee on proper use of handwashing sink. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed low-fat milk, draft milk latte, whole milk and oat milk above 41F in FOH lowboy. Refer to temperature chart. Observed ambient air of unit at 39F. Per PIC, items were in and out of unit for service. Observed unsalted butter being held on counter at 82F. -CDI- PIC placed items on temporary TPHC. **REPEAT** -1.5- 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 .

3-501.18 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 coconut milk in prep unit dated 8/10 (discard 8/16). Observed housemade chili in oil in prep unit and RIC (contains fresh garlic and oil) date marked 8/10 (discard 8/16). -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off the faucet and food employee properly rewashed hands. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed half and half, almond milk and oat milk above 41F in lowboy. Refer to temperature chart. Per PIC, items were in and out of unit for service. -CDI- PIC placed items in RIC to cool back down. -0- 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 .

3-501.18 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 coconut milk dated 3/6 (discard 3/12). Observed housemade chili in oil (contains fresh garlic and oil) date marked 2/13 (discard 2/19). -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 .

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink with no lid stored with items for customer consumption. CDI - Employee drink was removed.

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 caramelized onions and rendered chorizo fat (x2) held longer than 7 days. CDI - Onions and chorizo fat were voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at 50 PPM of QUAT sanitizer. REPEAT. CDI - The sanitizer was replaced with sanitizer at the proper strength.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed large point of grits below 135F. CDI - Grits were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed milk stored inside RIC in back of the kitchen above 41F. CDI - PIC stated that the cooler was in temp around 8 AM, unopened Milk was moved to the standing RIC in the front food service area. EHS 3 day VR.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed covered container of scrambled eggs cooling at a rate of 0.04F/min. Observed covered container of Hash cooling at a rate on 0F/min. CDI - Both items were uncovered to increase air flow and cooling rate.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at 0 PPM. The sanitizer was replaced with sanitizer at the proper strength.

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 chorizo dated 4/5, that was stored in the flip top, past seven days. CDI: voluntarily discarded. -1.5- 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage stored over ready-to-eat potato wedges in the tall reach in fridge. CDI: items rearranged For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed avocados stored over ready-to-eat potato wedges and sweet potatoes. CDI: items rearranged For more information on food storage order please visit: http://meck.co/FoodSafety -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice grains in the rice cooker hot holding at 122F. Per PIC, unit went into warm mode. CDI: rice cooker was reset to hot hold rice at 135F and above. Rice was temping at 169F by end of inspection. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth in 0ppm quat sanitizer. -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. REPEAT VIOLATION -1-

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 caramelized onions dated 6/25 in the flip top. CDI: voluntarily discarded. -1.5-

5-205.15 Maintain a plumbing system in good repair. Observed pipe at kitchen hand sink leaking water. Recommend to repair. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. REPEAT VIOLATION -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth in quat sanitizer of 50ppm. CDI: bucket was refilled with quat sanitizer concentration of 200ppm. REPEAT VIOLATION -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink buildup near the ice chute. Recommend to clean as often as needed to avoid buildup. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice porridge hot holding at 118F. CDI: temperature was turned up and reheated to 188F before end of inspection. -1.5-

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 stamped on unsalted butter. CDI: time was labeled during inspection REPEAT VIOLATION -1.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth in quat sanitizer bucket at 10ppm. CDI: bucket was refilled with new quat sanitizer with a concentration of 200ppm. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets used for prep surfaces with hard surface sanitizer with no means of testing the concentration. EHS explained to PIC Stephanie on rather using the quat sanitizer from the 3 comp sink since the concentration is testable. CDI: PIC changed out the hard surface sanitizer to quat sanitizer with a concentration of 200ppm. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed unsalted butter with no time stamped. CDI: PIC labeled container with the discard time. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no head coverings of such to prevent hair from contacting exposed food. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC's cfpm expired on 2/23/2020 and has not been able to renew. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with white residue on the blade. CDI: PIC took to 3 comp to be cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black buildup on the inside. Clean as frequent as necessary. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced cherry tomatoes dated 7/16, half and half dated 7/15, and lowfat milk dated 7/14 past 7 days. CDI: PIC voluntarily discarded. -0- no points deducted today due to everything else was properly dated.

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 in-use utensils by the flip top unit stored in a cup of water at 83F. Observed ice scoop in ice container at the bar area stored with handle touching the ice. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door of dumpster open. Keep doors and lids closed after use to minimize harborage of rodents and insects. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter being held at room temperature. PIC stated that unsalted butter is kept on counter top and then discarded at the end of business day. Establishment has no TPHC procedures for holding TCS foods on time in lieu of temperature. TPHC procedures were discussed with PIC and a TPHC procedure template was sent via e-mail. CDI - PIC stored unsalted butter under refrigeration. -1.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food and working with clean utensils while not wearing a hair restraint. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed large box of napkins stored on floor in dining area. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of beer coolers with spillage and residues. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee health policy signage in establishment but PIC was not aware of a company employee health policy. PIC stated that employees do not regularly review health policy or signage. CDI - PIC was informed of employee responsibility to report information about health and activities as they relate to diseases transmissible through food. -1.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and egg held in steamer with temperatures between 124F and 126F. PIC stated that items had been in steamer for about two hours and are typically held for no more than four hours. Establishment has no TPHC procedures for holding TCS foods on time in lieu of temperature. CDI - Sausage and egg were reheated to 165F and TPHC procedures were given to PIC. -1.5 points-

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 sausage, egg, and cooked vegetables cooling in reach in cooler that were tightly wrapped in plastic. CDI - Plastic wrap was removed to allow cold air to flow around food items. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employees present at time of inspection with a certified food protection manager certificate while hot holding and cold holding of food were taking place. -2 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing.-Pf Observed ice dumped in hand washing sink close to coffee area. Hand washing sinks must only be used for hand washing. CDI - Ice was removed by regulator. -1 point-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use plastic bottles stored on floor in dry storage area. Store single use or single service items at least 6 inches off the floor to prevent contamination. CDI - PIC moved single use items to nearby shelving. -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test kit in establishment at time of inspection. Establishment uses quat sanitizer at three comp sink and in sanitizer buckets. A verification to determine if establishment has obtained testing strips is scheduled for no later than 8/10/2020. -0.5 points-

6-301.14 Handwashing Signage - Hand wash signs are required at all hand sinks. Observed no signs in restrooms. Provided signs.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above cooled ready to eat foods. Rearranged cooler so unwashed produce was below ready to eat food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed entire prep unit holding above 41F. Discarded all TCS products. See temperature chart. Return visit required. Service for today has been stopped (and possibly tomorrow) and a serviceman will be contacted. We discussed using time in lieu of temperature until unit is holding properly.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels in kitchen and bar area. Place in sanitizer between uses.

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. Handle of the ice scoop was laying down in the product and the spoon at the coffee station was stored in water.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed displosable lids in box stored on the floor. Move to shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drip tray (not used) on top of keg cooler that has buildup. Clean.

5-205.15 Maintain a plumbing system in good repair. Observed condensate (?) drain at keg cooler draining onto the floor. Plumb to floor sink.