CHARLOTTE BEER GARDEN

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed the facility using an outdated employee health policy with only 5 reportable illnesses on it. Signed policies were missing both forms of salmonella (typhoidal and non-typhoidal). CDI - EHS provided a paper copy of the updated employee health policy with onsite employees signing it. EHS to email PDF version following the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed 2 trays of raw chicken breast to be stored on the speed rack in the WIC directly above containers of raw shrimp and raw tuna. REPEAT. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 an insert container of hot dogs to be in the WIC with a date mark of 9/10, making today day 13. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 container of bruschetta to be cooling at a rate of 0.0 degrees/min in the WIC. Container was observed to be densely filled with a tight fitting plastic lid on, which does not allow for adequate air flow around the product to facilitate rapid cooling. CDI - PIC moved to WIF and began stirring the product periodically to allow for rapid cooling. 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 both of the wiping cloth buckets at the cookline to be testing at 0ppm of quaternary ammonia. CDI - PIC emptied buckets and refilled with properly concentrated 300ppm solution.

4-502.11(A) Maintain utensils in good repair. - Observed a large metal sifter to be in use and in disrepair in that the metal meshing was bent off the frame and metal wires were fraying on all sides. CDI - PIC voluntarily discarded.

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 a employee can of soda to be stored on the top shelf of the cookline lowboy amongst insert containers of RTE foods to be used for consumers. - Observed a to go clamshell containing employee food to be stored on the top shelf of the expo lowboy refrigerator, directly above prepped cups of RTE condiments for consumers. CDI - Soda removed from lowboy. Employee lunch voluntarily discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the handwash sink adjacent the soda dispenser being used as a dump sink as evidenced by a large amount of ice in the sink basin. CDI - Ice melted.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed an insert container of raw chicken breast to be stored on the speed rack in the WIC directly above containers of raw shrimp and raw tuna. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a live flying insect to be in an insert container of sliced American cheese in the cookline opentop across from the fryers. CDI - PIC voluntarily discarded cheese.

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 the scoops for the bulk flour and breadcrumb bins by the back cookline oven to be stored with their handles submerged in the food. CDI - Scoops adjusted so that the handles are no longer submerged into the containers.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed cleaned robot coup parts and a clean tomato slicer to be stored on the lower prep shelves directly beneath the drain lines of the prep sinks at the back prep line in the kitchen. CDI - Cleaned dishes moved from being stored directly beneath the drain lines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of unsalted butter on the countertop adjacent the pizza opentop refrigerator at a temperature of 67F. PIC stated they take the butter out to be brushed onto pretzels. REPEAT. CDI - Placed on temporary TPHC to be discarded at 1pm. EHS left PIC with blank TPHC form to use for the pretzel butter going forward or the facility can swap to using salted butter. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed multiple stacks of metal and plastic insert containers to be wet nested on the clean dish storage racks in the dishwashing area.

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 the fans in the WIC to have accumulations of dust built up on them.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of red pimentos with heavy dents in its packaging stored on the dry storage shelf amongst wholesome containers. CDI - PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several plastic and metal insert containers and buckets stored as clean on the clean dish rack adjacent the dishwasher with tape residue on their surfaces. CDI - PIC placed contaminated dishes back in the dirty dish pile 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of raw chicken stored in the lowboy portion of the cookline opentop across from the fryers at a temperature of 45F. CDI - PIC relocated raw chicken to WIC to rapidly cool. 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 a container of dry rub chicken wings stored in the lowboy portion of the cookline pizza opentop with a date mark of 7/29. PIC stated that they should not have been from that day and were made on Saturday with the other containers of chicken wings but was unable to provide proof. REPEAT. CDI - Chicken wings voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a bulk storage bin of sugar stored in the expo area that was not labeled as to its contents. CDI - Container labeled.

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 2 missing ceiling tiles adjacent to the pizza oven in the kitchen.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Small container of raw chorizo stored on shelf above cheese in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC removed raw chorizo. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Chicken wings in bottom of small sandwich cooler were from 4-27. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - Chicken wings discarded. No increase in severity to kept at half credit. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal pans and plastic containers on clean utensil shelf were still wet. Allow utensils to adequately air dry before stacking. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield is broken near back door. Replace damaged light shield. // 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed on mixer. Store employee personal items separate from food-contact equipment.

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. 1 employee drink observed on prep table in kitchen. Employees must store drinks in a separate area, such as a low shelf. Do not store employee beverages on prep tables.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Mac and cheese on speed rack in walk-in cooler was missing date label. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed date labels on pans. REPEAT // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Mac bites (12-22) and steak sauce (12-22) in walk-in cooler were held past 7 days from preparation. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of pans and containers stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 1 pan of mac and cheese in walk-in coolers was missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date label on pan. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Small cups of ranch measured 49-51F in dressing cooler. Cups were stacked above fill line in cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved ranch cups to walk-in cooler to 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting mushrooms without washing them first. Fruits and vegetables must be washed thoroughly before use. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans and containers stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on clean dish shelving near dish pit. CDI- drink discarded, EHS discussed proper drink storage. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few chemical bottles hanging near service station handsink, stored in generic “ZEP” bottles with no label to indicate chemical. One with clear liquid, one with yellow. CDI- PIC identified as sanitizer and window cleaner, labeled during inspection. EHS suggests affixing permanent labels for these bottles. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of employee aspirin stored above prep table in kitchen. CDI- medicine moved to employee storage area out of kitchen. Store in designated area, away from food service.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards (specifically the green cutting boards were the most scored) throughout facility with deep grooves/staining, no longer smooth and easily cleanable. EHS discussed replacement with PIC and replacement frequency, he stated they have already ordered new ones.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened and closed employee drinks stored directly over foods for customer service and prep areas. CDI-PIC voluntarily discarded all employee beverages that were open and/or improperly stored.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves, touch trash can, then begin to don gloves without a hand wash. CDI-EHS stopped employee, explained when to wash requirements, and employee properly washed hands.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs in male and female restrooms on second and third floor. Add hand wash signs to all hand wash sinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed undercooked, raw tuna stored directly over arugula in salad station cooler. CDI-PIC removed arugula and the tuna was moved to the bottom shelf of the cooler.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup inside ice machine. Increase frequency and thoroughness of cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a large batch of cheese curds prepared from a high moisture mozzarella from 7/29. A smaller batch was fulled from the batch made on 7/29, but date marked 8/4. Observed a cooked mushroom sauce from 7/23. CDI-PIC voluntarily discarded all RTE TCS foods that were held for more than 7 days.

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 a large piece of tuna that was delivered frozen, but completely thawed while in ROP. CDI-EHS explained correct thawing methods and PIC removed tuna from ROP.

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 at cook line. CDI-PIC added labels to all working containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist wiping cloth stored on prep table between uses. CDI-Moist cloth was removed.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler top still had stickers on their husks. Wash fruits and vegetables thoroughly before use, removing stickers during wash process.

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 cart handle and stove handle that are not cleaned/sanitized every 4 hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous wet stacked plastic food containers. Utilize alternative stacking methods, pyramid, or horizontal, to facilitate air drying. CDI-EHS demonstrated air drying methods.

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 Employee touched hamburger bun with bare hand while plating it. Do not handle ready-to-eat foods with bare hands unless the food will be heated to at least 145F. CDI - Buns discarded and employee educated. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beer cheese measured 115F in hot holding unit. CDI - PIC reheated beer cheese to above 165F. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Gasket torn on upright cooler door. Gasket beginning to tear on upright freezer. Replace torn gasket. 0 pts.

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 . Arugula in sandwich cooler measured 45F. Arugula was double panned. TCS foods in cold holding shall measure 41F or less. CDI - PIC took arugula to walk-in cooler to cool. 0 pts.

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 . Beans in walk-in cooler were prepared on 2-27 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Beans discarded by PIC. // 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 . Seared tuna in sandwich cooler bottom was missing date label. PIC stated it was prepared yesterday. TCS ready-to-eat foods must be labeled with date of preparation. CDI - PIC placed date label on tuna.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler top still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee water bottle observed on prep table while she was preparing food. Store employee drinks in a separate area away from food. 0 pts.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee went from putting raw hamburgers on grill to handling cooked pork belly and buns with same pair of gloves and without washing hands in between. CDI - Employee instructed to discard gloves and wash hands. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser was empty in family restroom. CDI - Employee refilled dispenser. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee used same pair of gloves to handle raw hamburgers and to handle cooked pork belly and buns. Employees must discard gloves and wash hands when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee instructed to discard gloves and wash hands. // 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Seared tuna stored on shelf above Caesar dressing in salad cooler. Do not store raw/partially raw animal foods above ready-to-eat foods. CDI - Tuna moved to bottom of cooler.

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 . Beer cheese in hot holding measured 92F. Unit was turned off. CDI - Beer cheese reheated to 170F. Kept at half credit due to no increase in severity. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Cup stored in bin of sugar. Utensils must have a handle and the handle shall be stored above the top of the food. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jackets hung up on dry storage shelf draped over cans of food. Store employee personal items in a separate area to prevent potential contamination of food, clean utensils, or single-use/single-service articles. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed few containers stored as clean with sticker debris present from labels. CDI - PIC began pulling dishes to be rewashed. PIC stated they recently switched to different labels to alleviate the problem. - 0 -

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 gravy hot holding at 100F on stove. CDI - Gravy was rapidly reheated. - 1.5 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer stored above wing sauce near expo station. Observed sani buckets above coolers and ice containers throughout bar areas. CDI - sani buckets moved to bottom shelving. - 1 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few fruit flies present in facility. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few boxes of beer stored on floor in walk in cooler on top floor bar. - 0 -

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed few wet wiping cloths stored on counters and food prep areas throughout facility. CDI - Items moved to sanitizer containers. - 0.5 -

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 few ice scoops stored with handles contacting ice. CDI - Scoops removed. - 0 -

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. Observed current employee health policy missing salmonella non-typhi. CDI by education as this is the first inspection after 2017 code requirement. Updated policy emailed to PIC.

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. Facility has a standard kit with written instructions that meet food code requirement. However, ensure that a non-food staff person is designated for clean up and include as part of written plan. CDI- by education as this is their first inspection after 2017 code requirement.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink in room with ice machine on second floor. CDI- soap provided. 6-301.14 Post a handwash sign at each handsink. Observed hand sink at front bar on first floor and hand sink in room with ice machine on second floor missing signs. CDI- stickers provided to PIC.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing gloves go outside and return to kitchen area to handle clean utensils and prepare food orders without changing gloves. CDI- by educating PIC; employee discarded gloves, washed hands and donned clean gloves.

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 American cheese and pepperoni in top of prep units on line holding above 41F. Violation was due to overstocking of product as all other items in unit were below 41F. CDI- top layer removed and placed in walk in to rapidly cool.

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 open package of proscuitto, container of beer cheese in walk in and bags of arugula in expo cooler and open gallon of milk without dates. CDI- items were opened or prepared yesterday and allowed to be dated with yesterday’s date. Points not escalated due to overall very good date marking system in place.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Observed container of wing sauce made this morning in walk in cooler tightly covered at 74F. Unsalted butter is used to make sauce and is likely TCS. CDI- product was uncovered and ice wand added to product. Product cooled within required parameters. Facility overall has very good cooling procedures in place for all other TCS items.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pre-cooked pork product thawing in basin of prep sink. CDI- corrected by running under cold water.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting avocados without first washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked metal pans. Repeat. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed knife stored in crack between pieces of equipment on cook line. Observed glass ware on roof top bar stored on open shelves behind bar. Per permit condition glassware shall not be stored at bar when not in use.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the 3rd floor bar dishmachine not sanitizing. CDI-PIC contacted Ecolab and they came and repaired.

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 the following foods without dates: Burrata, blistered tomatoes, tuna, chicken wings, Mac n cheese. PIC stated these products were made the day before. CDI - PIC properly date marked these items since the prep date was determined. -REPEAT-

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 the unsalted garlic butter with the time of `12-4, however the time was still before 12PM. PIC corrected the time. CDI - Allowed the PIC to correct the time. -REPEAT-

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed Aleeve in the reach in cooler. CDI - PIC removed.

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 just prepped hamburgers in the walk in cooler, covered with plastic wrap and then stacked. CDI - PIC uncovered and unstacked, placed in the freezer to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed beverage cups wet stacked. Allow to air dry before stacking. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal belongings stored on the clean equipment drying rack.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored over fully cooked crab meat. CDI: Items reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked corn and Cole slaw in prep top above 41F. CDI: Product voluntarily discarded. All other items throughout facility were at or below 41F.

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 one pan of pizza sauce date marked for 3/22 on the prep line when the main container in the walk in had 3/21 as the prep date. CDI: Date corrected. On next visit if this is seen in the facility, violation will be escalated to full points. REPEAT VIOLATION

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 no time written on unsalted garlic butter held at room temp. CDI: Time written.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer buckets at 50ppm quat. CDI: Buckets were changed to proper concentration. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked containers stored as clean. CDI: Pans separated.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on one dumpster.

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 bar top on the roof top bar in severe disrepair. Resin has split and is peeling up making surface no longer smooth and easily cleanable. Bar top must be redone/or patched to create smooth and cleanable surface.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Products reorganized. Observed unwashed blue berries stored over ready to eat items in reach in cooler. CDI: Blueberries relocated.

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 pizza sauce from 11/16 and pickled onions from 11/15. CDI: Products voluntarily discarded. Observed no date marks on wings and corn dogs in prep top cooler. CDI: Items date marked.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket with quat sanitizer at 100ppm. All other sanitizer throughout facility was in compliance. REPEAT VIOLATION Significant improvement from previous inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed blueberries at spirits bar unwashed ready for use. CDI: Product relocated to walk in and properly stored.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked Pepsi cups throughout facility. REPEAT VIOLATION

2-301.14 When to Wash - P Observed food handler at the cookline switch to different taks from prepping food to putting stock away without hand washing. CDI- provided education on hand washing. Employee complied.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink at the cookline being blocked with a pizza paddle. CDI- Provided education and pizza paddle was removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed bar handsink on the second floor without soap. CDI- soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the second floor bar handsink. CDI- Paper towels were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple tongs at the warewashing area stored as clean with food debris. CDI- untensils rewashed. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed first floor bar closest to kitchen and second floor bar, dishmachine sanitizer concentration at 0 ppm. Verification visit required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beer cheese at 120. Beer cheese was then reheated, temped at hot holding at 133 so it was voluntarily discarded. Observed garlic unsalted butter sitting at room temperature. CDI- Garlic butter was placed in the walk-in cooler to cool down.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic oil on the dry food shelving sitting at room temperature. Observed romaine lettuce, blistered tomatoes and crab in the prep cooler at a temp above 41F. Chicken wings in top prep cooler next to fryers were above 41F and stacked above the load line. Arugula in prep cooler at fron service area was temped at above 41F. CDI- garlic and oil was voluntarily discarded. Lettuce was placed back into the walk-in cooler to chill down. Blistered tomatoes and crab were voluntarily discarded. Chicken wings not at temp were placed in the walk-in cooler to chill down. Arugula was volunarily discarded. Discontinue using quart containers within the pans in the top part of prep cooler to allow the TCS to stay below 41F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled sanitizer spray bottles in the kitchen area. CDI- spray bottles were labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles and dry ingredient containers unlabeled. Properly label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen area. Clean walls and floors around the area in the warewashing area where they are acummulating. If problem persists please contact your pest management company.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets and sanitizer spray bottles with 50ppm of quat. Maintain sanitizer concentration between 150-400 ppm, per manufacturer's specifications. Discarded/emptied.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed drinking cups stored wet stacked. Allow to air dry prior to stacking.

4-502.13 Single-use and single-service articles may not be reused. Observed single service plastic pint containers being washed and then reused.