OH MY SOUL

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans stacked together with sticker residue present on the pans transferring to the inner surface of food contact surface. Observed ant crawling on container stacked clean. CDI items placed in three comp sink for rewash. Repeat. 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 multiple items in cold drawers in large prep unit holding above 41F. Observed misaligned drawer. Items moved items to WIF to quickly cool. Repeat VR Facility has been at maximum points for last two inspections, this inspection is the third full points violation. VR required with long term compliance check, Temperature logs required daily. Facility may be placed on a Risk Control Plan during VR. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser and bleach in spray bottles without labels. CDI PIC facilitated labeling. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer concentration in three comp sink testing at 0 quat. CDI PIC emptied sink, adjusted line (observed to no be pulling sanitizer form container), and refilled. Sanitizer tested at 200 ppm quat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ant crawling on clean container in prep area.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed affixed hand sink pulling away from wall and missing/torn/peeling sealant. Re seal to wall.

5-205.15 Maintain a plumbing system in good repair. Handsink not functioning across from stove. PIC stated repairman was arriving today to repair. Repeat No escalation in points this inspection. If sink is not repaired by next inspection, points will escalate.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand sinks with operable soap dispensers upon arrival. CDI - Batteries were changed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel available at the hand sinks near the grill. CDI - Paper towel added.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans stacked together with sticker residue present on the pans transferring to the inner surface of food contact surface. Observed metal grater, stored as clean, with food residue present on food contact surface. CDI - Pans and grater moved to the 3 compartment sink to be washed, rinsed and sanitized. 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 Spicy Sauce, pico, corn, red cabbage, hush puppy mix (w/soy milk), black beans inside Reach-in cooler drawers above 41F. CDI - Items were moved and placed inside the prep drawers within 2 hours and were allowed to relocate to the WIF for rapid cooling. REPEAT VIOLATION. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open.

5-205.15 Maintain a plumbing system in good repair. Observed major leak at hand sink near the grill.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink at cook line. CDI - PIC added paper towels by hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 pasta dishes and potato salad being cold held above 41. Unit ambient temperature 48F. PIC stated they were placed in there at 12:00. PIC moved all items to WIC for rapid cooling. If cold holding is out of compliance in next inspection risk control plan will be implemented. 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 several foods being cooled in LB with large portions and lids on. CDI - PIC moved to WIF and took lids off. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed Several squirt bottles and seasoning containers without labels. CDI - PIC added labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth being stored on counter. CDI - PIC got ride of wiping cloth.

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 drawer in prep table with orange liquid inside with utensils inside. CDI - PIC cleaned drawer

5-501.17 Provide a covered waste bin in female restrooms. Observed no trash can lid in woman’s restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid opened. CDI - PIC closed lid

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee personal items on prep top and over flip top. CDI - Items moved.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low-temp dish machine sanitizer at 0ppm per PIC test strips. Sanitizer bottle was found to not have chlorine. CDI - PIC replaced sanitizer bottle. Dish machine was run and retested at 200ppm per PIC test strips.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico and black beans prepared at 12pm above 41F in grill prep unit. Observed chakalaka and shredded lettuce from prior day above 41F in grill prep unit. CDI - PIC moved pico, black beans to WIF for rapid cooling. PIC voluntarily discarded shredded lettuce and chakalaka. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (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. Observed shredded lettuce, and three bean salad without date marking. Items prepared prior day. CDI - PIC date marked items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled pump container of degreaser. CDI - PIC labeled container.

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 large, densely packed containers of pico and black beans in prep units above 41F. Beans cooling inside the WIC were observed having 0F decrease in temperature over 36 minute window inside the WIC. CDI - PIC thinly portioned pico and beans into smaller containers and placed them into WIF for rapid cooling. Beans were placed inside the WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple dishes stored as clean wet stacked. CDI - PIC moved dishes apart and stacked them to facilitate air drying. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed staff using clean cloth towels to dry wet stacked items. EHS stopped staff and provided education on proper air drying.

4-501.11 Maintain equipment in good repair. Observed top right cooler drawer of front prep unit to come loose from track when opened. Observed WIF with large amount of ice build-up on floor and condenser fans. Observed WIF gasket torn and bottom corner panel of WIF door coming loose from the door.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal pan stored inside the hand sink on the cook-line. CDI - Pan was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink on the cook-line with no paper towel. CDI - Paper towel placed at the sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink on the cook line with no soap. CDI - Soap was added.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at the dish machine at 0 PPM. Facility will utilize 3 compartment sink to wash, rinse, and sanitize until the dish machine is repaired. EHS verification visit required. 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 TCS food items (Sliced tomatoes, pico, slaw, chopped cabbage, corn, sliced tomato, verde housemade mayo, hummus, slaw, pasta salad, chicken bacon salad, and cooked mushrooms) held above 41F inside the cook-line and prep area Prep units and front display cooler (Right). Items were voluntarily discarded, items that were prepared after lunch rush were placed in ice bath or moved to WIF/WIC to rapidly cool. Facility will work from ice bath at cook line prep cooler, left-side display cooler, WIC and WIF as long as 41F can be maintained EHS verification visit required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple house made mayo variations prepared on 6/04 date marked with 5/04. CDI - Date marking corrected. 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 large container of salt with no label. CDI - Container was labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in QUAT sanitizer at 0 PPM. CDI - Sanitizer replaced at proper strength.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet. CDI - Pans were separated.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink being used to wet wraps for sandwiches. CDI - Wrap discarded and bowl of hot water was made from the prep sink to dip the wraps.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple of plastic pans, stored clean, with food debris present on the food contact surface. CDI - Pans were moved to the 3 compartment sink to be properly washed, rinsed and sanitized. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed impossible meat, pico, cut tomatoes, and corn inside prep unit with no date marking. CDI - Items were prepared during preparation on Sunday (Facility closed on Monday), correct date marking 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep table and not inside sanitizer buckets. CDI - Wiping cloths were replaced and Sanitizer buckets were made and placed throughout the kitchen.

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 handle completely submerged in waffle batter in prep unit. CDI - Scoop was removed. 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 handless scoop submerged inside container of sugar. CDI - Scoop was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in 3-door reach-in cooler and prep unit above 41F. Ambient temperature of prep unit was 52F and ambient temperature of 3-door reach-in cooler was 43. PIC stated food items were placed in cold holding units less than 2 hours ago. Observed potato salad in display case at 44F. PIC placed item in display case less than one hour ago. CDI- PIC placed items in WIC for rapid cooling. PIC adjusted dial on prep unit and by end of inspection, ambient temperature of unit was 40F. PIC called for repair on 3-door reach-in unit and will not use unit until repaired. -Verification visit required Friday, 11/1- 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 unlabeled squeeze bottles of liquid. -CDI- PIC labeled items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in front prep area with broken paper towel dispenser. CDI - PIC provided roll of paper towels for hand drying until new paper towel dispenser is provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed both dish machine and three comp sink sanitizer dispenser not dispensing sanitizer at correct concentrations. PIC filled three comp sink with bleach at correct concentration and will use dish machine to wash dishes, then sanitize in three comp sink. 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 foods such as pasta salad, potato salad, bean salad, cut lettuce, and cut tomatoes in multiple units throughout facility holding above 41F. CDI - PIC was allowed to cool down TCS items that were still within 4 hour window. EHS recommended putting thermometers in units for monitoring. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items such as cut lettuce, cut tomatoes, and bean salad bearing no date label in multiple units throughout facility. CDI - PIC labeled all items during inspection. 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 .

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed hose connected to can wash without back flow prevention device . Verification required.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser on kitchen near stove not working . CDI PIC has new dispenser to install.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in mechanical dish machine not working at time of inspection. (0 ppm available chlorine). CDI It was determined that the detergent and sanitizer hoses had been mixed up . CDI PIC changed hoses and sanitizer observed to be at proper concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chakalaka vegetable mix at 64 and 58 degrees after cooling from last night. CDI cooling windows missed product 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chakalaka vegetable mix cooled in large volume preventing proper cooling . CDI cooling window missed product discarded . Discussed with PIC installation of cooling logs. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fruits and vegetables stored in bins on floor of walk in cooler . CDI PIC moved bins to storage shelves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple pieces of food equipment stacked clean with sticker residue contacting inside surfaces of equipment. CDI - PIC removed items to be rewashed.Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed vegan bbq pork and vegan chicken in front left corner of top cold drawer hot maintaining 41F or below. Drawer below is not able to seal closed on left side. Fluctuating temperatures observed throughout inspection. CDI PIC moved items to another cold drawer. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a few employees without head covering. Employees donned covers after EHS entered kitchen area.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored as washed with stickers still adhered. Stickers must be removed as part of wash process.

4-501.11 Maintain equipment in good repair. Cold drawer not able to close properly and seal. Needs repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple pieces of food equipment stacked clean with sticker residue contacting inside surfaces of equipment. CDI - PIC removed items to be rewashed.

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 container of vegan bacon in WIF not cooling at a rate sufficient to meet cooling parameters. CDI - lid was removed from container to allow food to cool more quickly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in the dish wash area.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed boxes of food in WIF stored under dripping condenser. Multiple boxes had build up of ice on the outside. CDI - PIC moved all food stored under condenser unit.

5-501.17 Provide a covered waste bin in female restrooms. Observed two unisex restrooms, both without a covered receptacle.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in rear kitchen area blocked . CDI PIC provided access to hand sink.

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 seitan bacon at 88 degrees F. CDI Item placed on tphc.

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 vegan chorizo cooling in volume and covered at improper rate to meet cooling parameters . CDI reduced volume of both products and proper cooling rate observed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee in smoothie area making smoothies without proper hair restraints.

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 drinking coffe in coffe shop prep area.

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 lactic acid sanitizer not in appropriate range . CDI PIC to use chlorine sanitizer until lactic acid dispenser can be repaired. Verification required.

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 vegetables , black beans , seitan, and fries being hot held at less than 135 degrees. Repeat violation. CDI PIC to place items on temporary tphc and provided documents on tphc for PIC to fill out.

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 tiramisu and cheese cake in fron pastry cooler at greater than 41 degrees. CDI Took items to walk in and proper cooling observed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cheeses in cheese case not date marked. CDI PIC advised employee to date mark

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed exterior door leading to tent propped open and self closing mechanism broken.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility does not have appropriate sanitizer kit for checking chlorine sanitizer.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Updated employee health policy for 2017 Food Code update was provided to PIC. CDI

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety CDI- EHS provided PIC with handouts and guidance for vomiting and diarrheal cleanup procedures.

6-301.11 Provide soap for handwashing at each handsink. -Pf Handsink at end of cook line did not have soap at beginning of inspection. CDI-Soap was replaced by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked onions and peppers hot holding on grill were 115F. CDI- Items were quickly reheated on stove above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P ‘Egg’ salad, ‘toona’ salad, and seitan chicken were 50F in front deli display. Items in display are placed in walk-in cooler overnight before being brought out to the deli case during working hours. CDI- Items were placed in walk-in freezer to quickly cool.

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. Chakalaka (cooked veggies) in walk-in cooler were 46F and cooling from this morning. CDI-PIC placed Chakalaka in walk-in freezer to quickly cool. Food was able to quickly cool to 41F and remain in compliance with the 6 hour cooling parameter.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small live roaches in front deli area. PIC stated that Terminex provides bi-weekly treatments. Keep working with pest control to prevent and eliminate pests.

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets on front reach-in freezer and cooled drawers below prep unit on cook line.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster lid was propped open in refuse area. Keep dumpster door closed to prevent harborage of pests.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed main kitchen dish machine not dispensing chlorine sanitizer. CDI - after priming several times, emptying machine and re-running, sanitizer still measured 0 ppm free chlorine. Eventually, PIC found that a line was crimped with a zip tie. Zip tie was removed, machine emptied and re-run, and sanitizer came up to just above 50 ppm free chlorine.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed seitan ’chicken’ holding at only 110F On stovetop above water. Other items in the same unit measured well above required 135F. Asked PIC how item was reheated, was told on stovetop. Appears that this item was not reheated to 165F before placing into hot holding, but the actual reheating was not observed during inspection. CDI - PIC had employee reheat thoroughly to above 165F.

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 several cooling method violations. Some items, such as cooked spinach and cooked potatoes, were cooling properly by being spread out on sheet trays, placed into a speed rack, and rolled into the walk in freezer. However, many other items were observed in properly operating prep coolers and reach in coolers but measuring above 41F. Upon questioning, discovered that all such foods had been prepared today (as verified by date marking) and were being placed directly into cold drawers, prep coolers, and reach in coolers, sometime tightly covered, to cool. Such items measured between 43F and 61F. All items above 41F were still within 4 or 6 hour window so they were placed into shallow pans to rapidly cool in walk in freezer. See temperature chart. VR - verification required.

3-501.13 Use approved thawing methods. Observed several packages of Impossible Burger thawing at room temperature on drain board of preparation sink. Employee said they had been there an hour or so. Items were moved to a large bucket where they were covered with continuously running cold water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live juvenile roach in dry storage room. Roach was moving between behind and in front of FRP wall covering. PIC said Terminex provides pest control service. PIC plans to call for more treatment.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one bucket of lactic acid sanitizer stored on floor at the bar. Had employee move bucket off the floor.

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 few damaged floor and wall areas.

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 jalapenos and cooked/ cut kale cooling at a rate of 0. Items were over stacked. Top portions taken out and cooled in the cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet potato fries under the heat lamp holding below 135F. CDI- Items placed on time

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items in the prep top over stacked. Items were made this morning. Items were portioned and placed in the cooler for cooling. Observed lentils and tofu cooling in bins with lids. CDI- Lids 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. Observed floors in need of cleaning

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed only handsink in the kitchen with dustpan and bucket in the way of handsink. EHS did arrive during delivery. CDI-PIC moved items to make handsink accessible

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 ice machines in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, pico, batter with imitation cheese, and sweet potatoe puree all above 41F in a prep unit/cold drawer. PIC explained they had made them at 11:30. Cabbage was sitting on counter at 56F, PIC said it was cut 30mins ago. CDI-EHS explained these items need to be cooled before being placed in a holding unit. PIC moved them to the WIF (walk in freezer). Cabbage was moved to a stand up unit. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes, pico, batter with imitation cheese, and sweet potatoe puree all above 41F in a prep unit/cold drawer. PIC explained they had made them at 11:30. Cabbage was sitting on counter at 56F, PIC said it was cut 30mins ago. CDI-EHS explained these items need to be cooled before being placed in a holding unit. PIC moved them to the WIF (walk in freezer). Cabbage was moved to a stand up unit. REPEAT. PIC did not sign due to Covid protocols.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sliced avocado sotred on a soiled towel. CDI-PIC took old towel away and added a fresh towel. Observed tomatoes, pico, batter with imitation cheese, and sweet potatoe puree all above 41F in a prep unit/cold drawer. PIC explained they had made them at 11:30. Cabbage was sitting on counter at 56F, PIC said it was cut 30mins ago. CDI-EHS explained these items need to be cooled before being placed in a holding unit. PIC moved them to the WIF (walk in freezer). Cabbage was moved to a stand up unit. PIC did not sign due to Covid protocols.

4-501.11 Maintain equipment in good repair. Observed ice in the bottom of the stand up unit, and a little on the WIF walls

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 3-comp wall in need of cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed multiple instances of prep employees donning gloves with no hand washing or changing gloves/tasks with no hand washing. CDI - manager coached kitchen staff to wash hands each time they change tasks and/or gloves when handling food

6-301.14 Handwashing Signage - C No handwashing signage provided at back of house hand sinks. CDI - signs provided during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed vegan chicken stored in flip toop cooler at 58f. Chicken in tall plastic food containers held above cold level. CDI manager voluntarily discarded chicken and replaced with new batch in shallow metal containers to facilitate cold holding. Observed soy milk holding at 44f in front line bar cooler. CDI - manager voluntarily discarded soy milk and lowered cooler thermostat which was holding air temperature at 41f. Observed all TCS items including vegan cheese, cream cheese, almond milk, tofu holding at 53-58f. Ambient air temperature of unit elevated and mechanical issue evident from dripping condensation at fan unit. Manager voluntarily discarded TCS items and called for service during inspection. VR within 10 days to ensure cooler repaired and maintaining temperatures of 41f or lower.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Oserved all prepared foods inside flip top unit kept multiple days with no date marking present. CDI - manager date marked all items and discussed with line employee a system of date marking to use going forward.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed dish detergent and one spray bottle of sanitizer with no labeling or identification present. CDI - manager replaced labeling during inspection 7-201.11 Store toxic materials to avoid contamination. -P Observed container of gasoline used for outdoor equipment stored in dry storage area immediately adjacent to and above packaged items. CDI - manager relocated to outdoor area

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 chopped cabbage placed directly in flip top unit for service without cooling. CDI - cabbage was removed to freezer to quickly cool before placing back into service unit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. No identification present on working containers of food or sauces in flip top cooler.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed both front and back door propped open during inspection. Numerous house flies and small flies noted in kitchen areas. .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry food items stored less than 6 inches from floor in both dry storage areas.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths observed draped partially in and out of sanitizer buckets in kitchen area.

3-302.15 Wash fruits and vegetables prior to use. Observed pans of in use sliced avocado with stickers remaining on skin.

4-501.11 Maintain equipment in good repair. Observed 3 door reach in cooler with mechanical failure dripping condensate from interior fan unit and ambient air temperature of 53f.