DEGENERATE, THE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans stacked with sticker residue still intact above 3-comp, 2 tongs stored as clean with food residue hanging on dish rack above 3-door flip top, 2 knives stored as clean with food residue on magnet strip, 2 plates stored as clean with debris accumulation on dish rack above 3-door flip top. CDI- PIC removed items to be w/r/s. 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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Food thermometer stored as clean with food residue accumulation. CDI- PIC removed item to be cleaned and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean white flap in ice machine.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies dish pit area. EHS discussed pest control with PIC during inspection. *REPEAT* points not escalated due to much improvement based on previous inspection.

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. Utensils held in room temp water. CDI- PIC removed items from water. Ensure water is at 135F or above, or held out of water to be cleaned at least every 4 hours.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in Walk-in cooler, aluminum foil being used on rusted lower prep shelves in kitchen. During inspection EHS discussed using corrosion resistant paint and increasing cleaning frequency of foil. *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. Dish and storage racks need 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. Walls need cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Walls need repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS held in long flip top being maintained above 41F. CDI- after discussion, PIC had ice bags placed on top of TCS foods, pans halved to below the fill line, lids closed, and halved pans removed to Reach-in freezer to be rapidly cooled. 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 two large metal pans of chicken wings in walk-in prepped on 1/29, one metal pan of chicken wings and one metal pan of egg whites in flip top prepped on 1/29 and 2/4 respectively. CDI- PIC voluntarily discarded items. *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 .

3-501.19(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 TCS foods held on time without start indicator. CDI- PIC had correct time marked on label. Ensure procedures for TPHC are adhered to.

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 halved tomatoes being held in flip top after prep while lids were being maintained open. EHS discussed mass cooling with PIC regarding item #22, see for observation. CDI- see item #22. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP not removed from packaging being held in grill drawers. CDI- EHS discussed removing ROP fish from packaging prior to thawing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying pests in prep and dish pit area. EHS discussed pest control with PIC during inspection. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed gaskets on cold holding equipment on cookline in disrepair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in Walk-in cooler. During inspection EHS discussed using corrosion resistant paint.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils with visible debris. Also observed containers stacked as clean with sticker residue. CDI..Items moved 3comp and dishwasher for be scrubbed and clean 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed TCS foods incorrect date..CDI PIC voluntarily discarded it .Also Observed TCS foods prepped pervious days without a prep date.CDI.. Prep date was added. 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 TCS foods incorrect date..CDI PIC voluntarily discarded it .Also Observed TCS foods prepped pervious days without a prep date.CDI.. Prep date was added 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 . 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 squeeze bottles without labels to identify contents inside. CDI.. Items were labeled

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests near 3 comp and mop sink.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility has an incomplete employee health policy during inspection. CDI. PIC was given another and education provided on the changes. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed set stacking of cleaned dishes. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored directly by clean dish area. Cdi. PIC removed

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 items in RI without dates. CDI. PIC date marked. Repeat ***improvement from last time 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer buckets with sanitizer stored directly by food items and single use items. CDI. PIC removed.

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean mold off wall behind pre-wash sink. Some dust buildup on walls in prep areas. Also observed build up on vents in WI. Clean these areas more frequently. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine. Ensure dish machine is always sanitizing with 50-200 ppm chlorine. VR - Verification required within 3 days that dish machine is repaired. Establishment will wash utensils in 3-compartment sink until it is repaired. 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

3-501.18 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 Pan of kimchi (10-19), dill cream cheese (10-11), pork (10-20), and coconut milk (10-16) were held past 7 days from preparation (or the date was wrong). PIC stated the pork was mislabeled and prepared on 10-26. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded out of date items and corrected the date label on the pork. 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 Chicken wings were cooling in drawer of small sandwich cooler at 80-125F. Use walk-in coolers to cool TCS foods on a shallow pans. Do not use coolers on line to cool TCS foods. CDI - PIC moved chicken wings to oven trays and placed them 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 .

4-501.11 Maintain equipment in good repair. Replace damaged gaskets on the doors of the large sandwich cooler. Some rusted shelves present in walk-in cooler. Replace rusted shelves and damaged gaskets. 0 pts.

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. Clean bottom of large sandwich cooler. Clean cooler more frequently. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf No hot water at 3-compartment sink. PIC stated that they retrieve hot water from prep sink to wash dishes at 3-compartment sink. VR - Establishment must repair hot water within 3 days so utensils can be easily washed at the 3-compartment sink. Soap that establishment uses for utensils does not have a minimum hot water temperature requirement so establishment was allowed to stay open. Hot water must still be available at sink in future.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean mold off wall behind pre-wash sink. Some dust buildup on walls in prep areas. Clean these areas more frequently. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped food stuffs, cold from yesterday.

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 cleaning needed in nonfood contact parts of the ice machine cover.

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 debris and residue buildup on vents, hood, ceilings in the kitchen. Increased cleaning frequency recommended. **REPEAT**

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed 2 metal bins of chicken in WIC with no protective covering. -CDI- PIC covered items. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 green tomatoes dated 10/6 (discard 10/12), falafel dated 10/5 (discard 10/11) and housemade cream anglaise sauce dated 10/6 (discard 10/12). Observed cooked beets dated 10/6, short ribs dated 10/4 and sliced tomatoes dated 10/3. Per PIC, these items were not properly dated. -CDI- PIC voluntarily discarded of items past date. PIC corrected dates on: beets 10/9, short ribs 10/9 and sliced tomatoes 10/9. **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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -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 debris and residue buildup on walls throughout kitchen. Increased cleaning frequency recommended. **REPEAT** -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC pick up something off the floor and return to food prep without washing hands. -CDI- PIC educated on when to wash and PIC washed hands. -0-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC touch RTE grits with bare hands. -CDI- PIC voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use hand washing sink to fill a cup of water for thermometer calibration. -CDI- PIC educated on proper use of hand washing sink. -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery root stored over washed carrots. -CDI- PIC removed item. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food residue and sticky/greasy surfaces on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several items in WIC above 41F. Refer to temperature chart. Observed ambient air temperature of WIC at 46F. -CDI- PIC voluntarily discarded all TCS items not prepared today. PIC moved raw beef and steak to prep units. -1.5- **3DAY VERIFICATION 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 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-/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 green tomatoes in pantry fry prep with no date. Observed RTE chicken wings and boiled eggs in cold drawer with no date. Observed house made pesto dated 8/18/23, orzo dated 8/20/23, housemade cream Anglaise dated 8/20/2023, housemade blueberry compote dated 8/3/2023, and housemade kimchi dated 8/18/2023 in prep units. -CDI- PIC properly date marked all items that were made in the last two days. PIC voluntarily discarded all items that were past discard date. -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 (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 held on TPHC. -CDI- EHS provided blank written procedures form to PIC. -0- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gnats and fruit flies throughout, especially near clean dish storage. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handles stored inside of raw chicken and raw shrimp in cold drawers. -CDI- PIC removed items. -0-

4-501.11 Maintain equipment in good repair. Observed WIC not properly functioning. **REPEAT** **3DAY VERIFICATION REQUIRED** -0.5-

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 debris and residue buildup on walls throughout kitchen. Observed vents on ice machine in need of cleaning. Increased cleaning frequency recommended. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during start of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P. Observed employee enter through back door, don gloves, and attempt to handle chips without washing hands. EHS intervened and reminded employee to wash hands when re-entering the kitchen and before donning gloves to work with food. CDI - employee washed hands before continuing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food prep spoons with food and sticker residue on scoops. CDI - PIC removed spoons to be re washed before next use. 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 . 4-602.11 (E) Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed black and pink buildup inside ice machine. CDI - PIC removed and washed tray with buildup. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine sanitizer at approximately 0 ppm chlorine sanitizer. Facility will use 3-comp sink until dish machine is repaired. VR. 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

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed chorizo thawing in a container of sitting water in prep sink. Employee stated that water was running over the chorizo but someone had turned it off. Cold water from prep sink was temped at 77 F. CDI - PIC moved chorizo to WIC to finish thawing.

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 paper bags, box of take-out containers, and box of napkins stored on floor.

4-501.11 Maintain equipment in good repair. Observed leak at dish machine pre-rinse sprayer. Observed 3 non-functional bulbs at hood.

6-303.11 Provide required lighting intensity. Observed lighting intensity at approximately 1 foot candle in restrooms. PIC stated that the bulbs were replaced with brighter bulbs but they did not have a way to measure the required light intensity. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed Form 1-B Employee Health with five illnesses used to document onboard training for new hires. CDI - PIC given NC 2017 Food Code version with six (6) illnesses during inspection via email. -0- For more information on employee health policy, please visit: http://meck.co/FoodSafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink used to fill up and empty ice water used to calibrate food thermometer. CDI - EHS advised PIC about using handsink only for handwashing. -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons, herbs and other produce stored above washed vegetables. Reverse storage order. -0- For more information on food storage order please visit: http://meck.co/FoodSafety

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 on menus for cold smoked salmon or steak. Menus already have an adequate reminder. CDI - Menus changed to reflect Consumer Advisory with all parts. -.5-

6-303.11 Provide required lighting intensity. Observed low lighting in restrooms. Provide at least 20 foot candles in restrooms for adequate lighting. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up and residues in ice machine around ice chute. Recommend higher frequency and more thorough cleaning. -0 points-

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 and residues on shelving used to store clean plates, dishware, and equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 mashed potatoes holding at 114F. Observed butternut squash puree holding at 83F. Both items were prepared prior to dinner service and placed in steam well to hot hold. CDI - Mashed potatoes and butternut squash puree were reheated to 173F and 168F. -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 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 deep bus tub of chicken wings, tightly wrapped container of bleu cheese dipping sauce, and tightly wrapped container of pierogi stuffing (potatoes and cheese) cooling in walk in cooler. CDI - Chicken wings were moved to sheet tray to facilitate rapid cooling. Bleu cheese dipping sauce and pierogi stuffing were uncovered to allow cold air to circulate in and around food product. -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing wiping cloth in handwashing sink near dish machine. CDI - PIC has been advised that handwashing sinks are for handwashing only. -1 point-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on handle of oven with food contact surfaces making contact with unsanitized surfaces. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent covers of ice machines, vent covers in restrooms, and towel dispensers in kitchen area with heavy build up of dust and residues. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 container of cooked potatoes with a date mark of 2/27. CDI - PIC discarded potatoes. -REPEAT- -3 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 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 tightly covered plastic Cambro of soup cooling in walk in cooler. CDI - Plastic lid was removed from Cambro to allow cold air to circulate in and around food product. PIC transferred soup to hotel pan to facilitate rapid cooling. -0.5 points-

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 cooking oil and canned goods stored on floor in dry storage area. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on floor in kitchen area. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. Post written procedures in establishment. -0 points-

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 on date marking please visit: http://meck.co/FoodSafety Observed pork stock dated 10/28 and sliced deli meats dated 10/31 in walk in cooler. CDI - PIC voluntarily discarded items. -REPEAT- -3 points-

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 shellstock tags without the dates recorded for when the last shellstock from the container was sold or served. A verification is scheduled by 9/7/2021 to determine if establishment is in compliance. -1 point-

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 pork stock in walk in cooler with a date of 8/14. CDI - PIC voluntarily discarded. -REPEAT- -3 points-

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 rice stored on floor in dry storage area. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch. -0 points-

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

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch RTE chicken wings and cooked onion straws with bare hands. CDI-PIC voluntarily discarded both items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs at the bar above drinks and RTE juices and limes/lemons. CDI-PIC they don't normally add eggs in drinks, and they 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 several containers of chicken broth no DM. 2 chubs of Ham, and proscuitto with no DM. CDI-PIC DM properly 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed egg yolks from 12/28 in the WIC. REPEAT. PIC did not sign due to Covid protocols.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser and peroxide cleaner with no label. CDI-PIC dumped out checmicals and will add a label when they use them for chemicals again.

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 garlic that was cooked in the WIC at 60F. Garlic was in plastic containers, with lid shut. PIC they were made an hr ago. CDI-PIC opened to allow garlic to cool.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottle of water on cutting board of prep unit. Relocate to bottom shelf.

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 deviled egg filling, fried green tomatoes, tomato soup, Thai sauce, garlic oil, etc. being held past 7 day mark. Discarded voluntarily. Return visit required.