TUPELO HONEY CAFE

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed drinks stored above prep top units and on cutting boards throughout. CDI- Drinks removed.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee sneeze, then go to don gloves to prepare food. CDI- Hands washed

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 hand wash sinks. CDI- Paper towels stocked at sinks.

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 raw ground meats stored above whole muscle pork. CDI- Ground meats placed below the pork. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being washing at dish machine with no sanitizer. Sanitizer was not pulling through the line. PIC called maintenance. If facility cannot get machine fixed by the time the dish shift comes for washing, facility will have to switch to all single service. 3 DAY VERIFICATION REQUIRED. Dishes that had already been washed were soaped in sanitizer at the 3 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers with sticker and food residue. CDI- Taken to dish pit to be washed. 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 churizo, culinary cream, chicken stock, pasta, roast red pepper sauce, shredded, sausage, creamy salsa, spring mix, cheese in prep top/ low reach in 1 holding above 41F. CDI- Items voluntarily discarded. Ambient air temp for unit was 45F. Facility will not use unit until temperature is holding below 41F. 3 DAY VERIFICATION REQUIRED. Observed blue cheese, eggs and tomatoes in PT 4 holding above 41F. CDI- All items voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed buttermilk and chicken out on prep table for a 2 hour hold without procedures or time stamps. CDI- Voluntarily discarded. EHS prepared TPHC procedures and PIC got time stamp to reset buttermilk station. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser without a label. CDI- Dumped 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of degreaser stored with dishes. CDI- Removed and dumped.

3-306.11 Food Display - Preventing Contamination by Consumers (P) Observed opened water and tea containers placed on shelf in the dining area unattended. Keep items in a location that is not accessible by customers or hold items in covered dispensers for use.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloths on prep top units heavily soiled. Change wiping cloths once soiled.

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 large bin at breading station, tall reach in chicken cooler, squirt bottles and seasoning shakers in need of 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. Observed heavy floor damage throughout. -REPEAT 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 floor and wall areas throughout in need of cleaning.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over washed produce in the tall reach in cooler. CDI- Unwashed placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 containers of seasoning and oil/ water bottles without labels. Keep items labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored at the prep top unit wet and not in sanitizer. CDI- Wiping cloths removed and placed with the soiled linens. House wiping cloths in sanitizer.

4-501.11 Maintain equipment in good repair. Observed torn gaskets needing to be replaced in units.

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 prep top units/ low reach ins in need of cleaning. REPEAT. Observed hot plates touching trash can. No food is placed on plates. Plates are used to hold food plates. CDI- Trash can removed and plates taken to be cleaned.

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 floors heavily damaged throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on the prep top cutting board. CDI- Removed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick up item off the ground and place it in the trash can with gloved hands. Employee doffed gloves and then immediately donned new gloves. CDI: EHS educated employee on when to wash hands. Employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee obtain water from the handsink and fill up the steam table. CDI: Employee educated on handsink use. No contamination occurred as employee obtained water in a clean container. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink behind the bar. PIC noticed missing towels prior to EHS beginning to wash hands upon entering bar. CDI: Paper towels provided.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in the walk in cooler. CDI: Items reorganized during inspection. 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 sticker residue and pieces of stickers remaining on pans and containers that were subsequently stacked together. CDI: Pans removed for washing. EHS suggested that line staff remove stickers when possible to ease the burden of sticker removal on the dish staff. 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 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Through discussion with PIC, cutting boards at prep coolers are washed, rinsed, and sanitized nightly and just wiped with sanitizer periodically throughout shift. CDI: PIC educated on the need to w/r/s cutting boards every 4 hours due to the food being placed directly on the boards. Boards had not been in use for 4 hours yet. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chorizo sausage cooked to 137F and set on rack to cool. CDI: Chorizo was placed back in the oven until above 155F. EHS suggested to PIC that training be conducted to have staff break up the sausage in more uniform pieces prior to cooling and to always temp the items in the thickest part of the food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler drawers under flat top and fried green tomato cooler holding items above 41F. CDI: All items voluntarily discarded. Cooler drawers cooled back to 41F during inspection. Likely the unit was in defrost, however, defrost cycles should not allow food to go above 41F. Fried green tomato cooler was holding at 43F air temp. Raw chicken in this cooler was relocated to rapidly cool as it was 43F. EHS suggests performing temp check of cooler prior to placing food items in it for the day. VERIFICATION REQUIRED within 3 days to ensure cold holding is in compliance. Some improvement as both cooler drawer units were replaced recently. PIC stated that they are doing more frequent line checks as well. Future violations of cold holding will result in a risk control plan and/or permit action. 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 Soysage held from 12/1. CDI: Product voluntarily discarded. Observed one pan of chicken salad mixed today but made with chicken from 12/5 date marked for 12/9. CDI: Date corrected to indicate date the chicken was cooked. Observed goat cheese without date marking held in reach in cooler. PIC was unsure of when goat cheese was opened. CDI: Product 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 . 3-501.17 (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 no date marking on tub of goat cheese in reach in. CDI: Product voluntarily discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one squeeze bottle of water with no label. CDI: Water labeled. Significant improvement from previous inspections as this was the only item without a label. REPEAT VIOLATION

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 hanging at side of grill in a high traffic area where they are easily bumped by staff. Ensure food contact surface of utensils is stored in a clean and protected area.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few dishes wet stacked in the clean dish storage area. CDI: Items separated for air drying. REPEAT VIOLATION

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsinks throughout need of re-caulking. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on coolers throughout including prep coolers, reach in freezer, and walk in cooler. CDI: PIC put in a maintenance ticket for these items during inspection. Observed missing bell cap at mop sink back flow preventer.

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 to equipment throughout including but not limited to shelving in walk in cooler, shelving in smaller coolers, gaskets, sides of equipment such as waffle makers, speed racks, and hard to reach areas of equipment.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid for trashcan in restroom.

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 vents ceiling vents and adjacent ceiling tiles on the cook line and near dry storage with significant dust build up. REPEAT VIOLATION 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 flooring significantly damaged in some areas throughout kitchen, especially near dish break down area and main walk through of the kitchen. Some broken and damaged tiles and low grout along cook line and prep kitchen space.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter for salmon undercooked. Consumer advisory is listed on menu for salmon. Either remove consumer advisory from menu or get parasite destruction lettuce.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs behind pasteurized eggs in the prep top. CDI- Raw eggs placed in front. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa verde, pasta (2), and cheese in prep top 1 holding above 41F. CDI- Discarded. Observed shrimp and sausage in cold drawers holding above 41F in cold drawers. CDI- Items placed on ice and cooled to 41F. Observed tomatoes eggs, salad and lettuce holding above 41F in prep top 4. CDI- Discarded. 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 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: 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 . 3-501.18 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 pasta without dates. CDI- Dated. Observed package of ham without a date. PIC did not know when it was opened. CDI- Discarded. Pts not escalated based on severity. 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 chicken held on TPHC without procedures. Procedures written and given. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 salt containers, pepper, other seasoning mixes, flour bin without labels.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage 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 shelves housing dishes in need of cleaning. Observed floor fan in need of 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. Observed vents above dry storage in need of cleaning.

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 drink without a top stored on dish machine.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being washed without sanitizer pulling in dish machine. Sanitizer container was low. CDI- Sanitizer changed and dishes re-washed. 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 macaroni cooling at a rate of 0 after 1 hour. CDI- Macaroni pans unstacked and vented to promote cooling. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breast holdi No below 135F. CDI- Discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fire sauce, ranch, red pepper sauce, cheese, pickled onions, quinoa and cheese holding above 41F. CDI- Discarded. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 3 milks, 2 containers of pasta without dates. CDI- Dated. 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 .

3-501.15 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 3 pans of macaroni covered and stacked prior to cooling. Observed large container of macaroni cooling with tight fitted lid. CDI- Items unstacked and vented. 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 containers of cumin, Cajun seasoning, salt, peppers, oils without labels.

4-502.13 Single-use and single-service articles cannot be reused. Observed single service paper bowl used as a re-usable raw shrimp storage bowl. Paper bowl was used to house raw shrimp, then stored back in the cold drawers for re-use. CDI- Discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cold drawers, prep tops, gaskets, dish storage shelves in need of 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. Observed floors under and around equipment in need of cleaning. Observed large spill in basement

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food and medicine stored on clean side of dish machine.

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 eating chips while prepping food. CDI- Chips removed from prep table and employee stopped eating whiling preparing food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee washing sauce botting in the handwashing sink. CDI- Sauce bottle removed and employee educated and redirected to prep sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee eating chips with gloves on and lick food off of glove, then go to scoop ice with gloves and prepare foods. CDI- Gloves removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, shrimp in cold drawers holding above 41F. Observed eggs and squash in prep top holding above 41F CDI- Discarded. Observed cheese and squash at cold drawers under stove holding above 41F. CDI- Discarded. 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 oil and seasonings without a label. Label items

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths held out on prep tables. CDI- Placed in sanitizer.

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 knife used to open fries in between prep units. Area was heavily soiled with old food debris. CDI- Knife taken back to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage 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 roller cart, beverage cooler shelves, dish storage shelves in need of 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. Observed floors in need of cleaning under and around equipment.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed limited oversight in certain areas of the kitchen as evidenced by cooling procedures, consumer advisory issues, and improper sanitization of dishes at the dish machine.CDI: EHS provided PIC with food safety checklist. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm. EHS noted there was no chemical in the sanitizer line. Machine was primed and no chemical primed in the line. CDI: Autochlor technician arrived on site and replaced tubing. Machine now running at 100ppm. 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

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf Observed burger on kids menu asterisked as being offered undercooked. CDI: Facility does not have an option on the POS ordering system to offer the burger undercooked or to modify it in a way that it can be. PIC stated that all burgers in facility are fully cooked. Correct menus. REPEAT VIOLATION 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Through discussion, facility cooks poached eggs in a large bin with an immersion circulator to 145F. Eggs are then cooled and reheated for immediate service. CDI: Discussion with PIC to cook eggs fully to 155F. Eggs not observed cooking today.

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. 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 grits cooling from last night still cooling 48F-58F. Observed chicken thighs cooling from yesterday still at 44F. CDI: Product 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 no date mark on several items throughout facility including but not limited to lettuce, pasta, meatloaf, tomatoes, bistro sets, goat cheese, housemade pickles, etc. CDI: Items date marked for day of prep. REPEAT VIOLATION 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 . 3-501.18 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 several items in prep cooler all date marked for today including but not limited to pepperonata, salsas, chicken stock, roasted carrots, and quinoa when products were made on varying days across the last 7days. CDI: Dates corrected with batch date from the walk in. 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 no time written on hollandaise. CDI: Time added as employee stated it was made about 15 min prior. REPEAT VIOLATION

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for cold smoked salmon grit cake. REPEAT VIOLATION VERIFICATION REQUIRED PIC stated that a new menu will be rolling out 7/18 and corporate will send the changed menus to EHS.

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 grits still cooling from yesterday stacked and in deep 1/3 pans. Observed chicken stacked in a deep pan still cooling from yesterday. CDI: Items 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 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 unlabeled squirt bottle, of what PIC identified as oil, at the grill area.

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

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sink at the dish area near office in need of re-caulking. 4-501.11 Maintain equipment in good repair. Observed broken prep top cooler near waffle station. Facility has had a technician out and they will be back with a part to fix it in the next day or so. Facility is using ice and TPHC.

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 interior of prep coolers in need of cleaning particularly cooler drawer. REPEAT VIOLATION

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 heavy dust accumulation on ceiling particularly around AC vents. REPEAT VIOLATION Previous violations corrected.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee place raw steak on the grill with gloved hand and then don new gloves without a handwash. CDI: Employee educated and washed hands then donned new gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill up a pitcher at the handsink. CDI: Employee educated. No contamination to sink occurred.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cold smoked salmon stored behind cheeses in cooler drawer. CDI: Items rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over ready to eat food in walk in cooler. CDI: Tomatoes reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf Observed burger on kids menu asterisked as being offered undercooked. CDI: Facility does not have an option on the POS ordering system to offer the burger undercooked or to modify it in a way that it can be. PIC stated that all burgers in facility are fully cooked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed small hot hold cabinet holding chicken thighs below 135F. CDI: All Chicken voluntarily discarded. Observed potato cracklins holding below 135F in crisp holder. CDI: Product 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pantry cooler holding items above 41F. All items voluntarily discarded except for eggs which were prepared today less than 2 hours prior. Eggs rapidly cooled to 41F. VERIFICATION REQUIRED REPEAT VIOLATION All other coolers properly maintaining temperatures. Facility has reworked cooler organization to help maintain temperatures throughout facility. Temperature checks are done every shift and temp check for pantry cooler this morning showed product below 41F. Future violations will result in a full point deduction. 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 no date mark on several items throughout facility including but not limited to lettuce, potato cracklings, pasta, and meatloaf. CDI: Items date marked for day of prep. Pasta 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 . 3-501.18 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 house made pickles in prep top date marked for today when they were made 4/22. CDI: Product date marked accordingly. 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 no time written on hollandaise and left side of pantry cooler that PIC stated are held for 4 hours and then discarded. PIC stated items were placed in prep top just before opening at 11. CDI: Time of 11am-3pm added.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for cold smoked salmon grit cake on starters menu and brunch menu. VERIFICATION REQUIRED

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 interior of prep coolers in need of cleaning. REPEAT VIOLATION Previous violation corrected.

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 missing flooring tiles in front of tilt skillets. Observed broken tile at baseboard by stairs in kitchen. Observed several floor tiles chipped/cracked at dish area. REPEAT VIOLATION Facility is currently working with corporate to have the repairs made. 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 sticky build up on floor and walk in cooler in basement. Observed spill in front of soda syrups.

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 one pan of raw ground burger meat stored over one piece of fish in walk in cooler. CDI: Fish was voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler with waffle mix holding above 41F. CDI: Products were rapidly cooled as last temp check of cooler (2 hours prior) showed product below 41F. Cooler knob was accidentally bumped to the highest setting during prep and had frozen up. Cooler temperature adjusted to the normal operating position and cooler was then coming to the correct temperature 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 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 3 unlabeled squirt bottles throughout facility. CDI: Bottles labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. CDI: Pans separated for air drying. 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 unwrapped ice wands in freezer stored directly on shelving. CDI: Wands removed, properly cleaned, wrapped, and stored.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sink at the dish area near office in need of re-caulking.

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 interior of raw chicken cooler in need of cleaning. Observed some shelving with minor build up.

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 missing flooring tiles in front of tilt skillets. REPEAT VIOLATION Previous tiles have been repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed case of raw chicken stored over beef in walk in. Observed mac bites with raw egg stored over cooked broccolini on speed rack. Observed raw chicken tenders stored over waffle batter in reach in. CDI: All items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pimento cheese reheated to 114F. CDI: Product was rapidly reheated to 188F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw beef cooling in tightly closed portion bags and a covered container in the walk in. CDI: Product moved to sheet pan and cooled in the reach in freezer to 41F with remaining time. REPEAT VIOLATION Significant improvement. All hot foods cooling today were done correctly. Facility has added a speed rack and dunnage rack to walk in for more cooling space. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed times changed on the coolers holding food on TPHC and the food was not discarded. CDI: Products discarded and refilled. Items were then replaced and the proper time was marked. Observed housemade blueberry jam set with time stamp of 10am. CDI: Product was voluntarily discarded.

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 raw beef cooling in tightly wrapped and covered pan. CDI: Product was moved to a sheet pan and cooled in the reach in freezer. REPEAT VIOLATION Significant improvement from previous inspection. See #20. 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 squeeze bottle of oil unlabeled in the prep kitchen area. CDI: Bottle labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top cooler with stickers, not washed. CDI: Avocados were washed.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employees towel drying sanitized dishes. CDI: Employees corrected by PIC.

5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3-comp sink unable to keep hot water off, except at main valve under the sink. When hot water is turned off, hot water is still running out of faucet (130F measured today).Have faucet repaired so that hot and cold water mix properly. REPEAT VIOLATION Facility maintenance has the work order placed and per PIC they are on the schedule to have it fixed.

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 damaged, and cracked tiles in the dish area near where the dish machine is. Observed damaged tiles at the dish area where servers place dirty dishes. REPEAT VIOLATION Improvement from previous quarter inspection as some has been replaced by diamond plating. Some tiles are still damaged in this area.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall limited control over the kitchen processes as evidenced by improper holding temperatures, improper cooling practices, and lack of monitoring of the dish machine sanitization. Based on observations and discussions with staff today, further training is needed. CDI: EHS provided a link to the food safety checklist below. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine at 0ppm chlorine. CDI: Machine was primed and began sanitizing properly. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked pans with stickers and sticker residue remaining stored as clean. CDI: Pans returned for washing. EHS recommended having line staff take off stickers and then the dish person double check for them. When stickers are ran through the machine on the pan, they become more difficult to remove the residue. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mac and cheese reheated to 115F and placed in the hot box. CDI: Product placed back in the oven continued reheating to over 165F.

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. 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 several pans of grits cooling in walk in cooler from last night at 45-50F. CDI: Products voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken in saltwater brine cooling from yesterday at 43F in walk in. EHS and PIC discussed procedure. Salt should be mixed in a small amount of warm water to dissolve, then ice added to make up for the rest of the water so that the brine is chilled. Then the brine should be added to 41F or less chicken, to eliminate the need to cool the chicken. CDI: Product was below 45F so it continued to cool. During today’s inspection, facility finished cooking and needed to cool many items including green beans, collard greens, chicken soup, and vegetable broth. Each of these items were large batches, requiring many pans and lots of space or ice wands. Facility ran out of ice wands to use as well as full sized hotel pans to be able to split items up into no more than 2” deep; and does not have adequate space to properly cool all of these items at one time even if there were enough pans to split the products up. EHS strongly encourages spreading the preparation of items out so that only one bulk prep food item is done at a time. Also consider adding an additional speed rack where full sized hotel pans can be placed in order to create more surface area for 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed small hot hold cabinet holding chicken thighs below 135F. CDI: All Chicken voluntarily discarded. Observed chicken in the hot crisper holding below 135F. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep top coolers above 41F. CDI: Products voluntarily discarded. Observed products in prep top cooler near handsink above 41F. Last temperatures were taken at 11am. CDI: Products placed on TPHC for today. Procedures already in place. REPEAT VIOLATION Facility has purchased 2 new prep top coolers for the line near the handsink and near the stove. Coolers were seen today, they were delivered yesterday, however have not yet been installed. 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 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 no date mark on cooked cauliflower in the prep top, cooked carrots in the prep top; on cooked cauliflower, cooked potatoes, and cooked pasta in reach in coolers; on beef jus in walk in. CDI: Items properly date marked. Observed items in prep top cooler all with date stamps showing cook/prep of 142-143pm today. CDI: Dates corrected for products based on large, original container.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no times written for any items held on TPHC including the chicken and pickle station, the macaroni/waffle station, and the egg/shrimp station. CDI: Times written. Some items discarded as it was right at the 4 hour hold time per PIC.

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 pimento cheese cooling after prep in deep covered cambro. CDI: Product spread into thin pans to rapidly cool prior to placing back in a large cambro. Observed grits cooling from last night in deep third pans that were stacked upon one another. REPEAT VIOLATION 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 some pans wet stacked. CDI: Pans separated for air drying. REPEAT VIOLATION Improvement made from previous inspections.

4-502.11(A) Maintain utensils in good repair. Observed many lids on several full size containers/pans that were melted, had holes or were damaged to where they are no longer smooth and easily cleanable. Replace lids.

5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3-comp sink unable to keep hot water off, except at main valve under the sink. When hot water is turned off, hot water is still running out of faucet (130F measured today).Have faucet repaired so that hot and cold water mix properly.

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 damaged, and cracked tiles in the dish area near where the dish machine is. Observed damaged tiles at the dish area where servers place dirty dishes. REPEAT VIOLATION Improvement from previous inspection as some has been replaced by diamond plating. Some tiles are still damaged in this area. 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 floor in downstairs storage room and downstairs keg cooler in need of cleaning/mopping.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher with towel stored in handsink on the line near 2 reach in coolers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot hold cabinet holding items below 135F. CDI: Products rapidly reheated to over 165F. 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 .

3-501.15 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 macaroni and potato cracklings cooling in walk in cooler while tightly covered. CDI: Products spread to a single layer and rapidly cooled uncovered. Observed collard greens cooling in walk in cooler in a deep cambro. CDI: Collards moved to shallow pans for rapid cooling. REPEAT VIOLATION 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 squeeze bottle of oil unlabeled on the cook line.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes after they came out of the dish machine. CDI: Employee corrected and dishes allowed to air dry. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked. CDI: Pans separated for air drying.

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 damaged, cracked, and missing tiles at the server bussing area on the floor and part of wall. PIC stated they have secured a contractor and plan to have them in within the month to have it repaired. REPEAT VIOLATION

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed air conditioning within facility not functioning at start of inspection. All prep coolers and walk in cooler succumbed to the heat and are unable to maintain temperatures of food. PIC had already had all prep units on TPHC and walk in cooler was at 41F when EHS arrived. Walk in got up to 50F during inspection. By end of inspection, HVAC tech arrived and was able to get one of the units working. HVAC tech stated that the secondary unit has a short and he will continue working to trouble shoot the issue and fix the AC unit. Walk in came back down to 41F by end of todays visit. Continue to monitor temperatures of units and any items above 41F shall be discarded if they cannot be rapidly cooled within required parameters and the temperatures maintained.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf observed no parasite letter for mahi mahi offered undercooked. CDI: Chef stated that the fish will be fully cooked. Corporate designs menus. Item must have the consumer advisory disclosure removed.

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed milk gravy that was reheated to less than 165F in the steam well. CDI: Product rapidly reheated to over 165F.

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. 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 chicken stock cooling from yesterday in walk in above 41F. CDI: Product voluntarily discarded. Overall significant improvements in cooling have been made. EHS observed several products cooling properly during inspection. Facility is using cooling log. REPEAT VIOLATION

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 no date mark on cooked cauliflower, pulled chicken , or cooked quinoa in the prep top. CDI: Items voluntarily discarded. Date marking throughout facility has significantly improved from previous inspections. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information 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 one large, covered cambro of chicken stock cooling from yesterday in walk in. CDI: Product voluntarily discarded. REPEAT VIOLATION See #20.

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 build up on gaskets of coolers and on interior parts of cooler drawers. Ensure more frequent 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. Observed damaged, cracked, and missing tiles at the server bussing area on the floor and part of wall. PIC stated that facility has already reached out to a contractor about getting diamond plating put throughout this area as tile has already been redone one time.

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 facility has no written vomiting and diarrhea clean up plan on site.CDI: EHS provided link to state written plan via email and explained requirements.

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. 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 green beans cooling in walk in from last night above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION If cooling continues to be out of compliance, a risk control plan or permit action will be required.

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 no date mark on pork steaks and macaroni in reach in coolers. CDI: Products properly date marked. 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 pork date marked 11/27 but it was originally cooked on 11/24. Product was portioned 11/27. CDI: Date corrected. Observed feta from 11/20 and two containers of green tomato salsa from 11/20 and collard greens from 11/22 in coolers. CDI: Products voluntarily discarded.

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 green beans cooling in deep lexan. Ensure shallow, uncovered pans are used to rapidly cool food. CDI: Food was voluntarily discarded.

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 throughout cook line with no labels that contained water and oils per chef.

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 bucket stored on floor in kitchen. CDI: Bucket removed from the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of a few metal pans observed. Air dry before stacking. CDI: Pans were separated for drying. REPEAT VIOLATION Some improvement from previous inspection.

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 missing corner guard on wall behind 2-door freezer.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf Knife stored in handsink. CDI- Removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Soap not provided at back handsink. CDI- Provided.

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 Dish machine recorded 0ppm chlorine. Tube was removed from bucket and inserted back in and ran again and recorded 100ppm. Assure dish washers are using strips to test before running.

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. 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 . Goat cheese grits recorded above 41F in WIC. Time sticker indicated they were cooled overnight and failed to cool properly. Consider separating into shallower pans as product is vert thick. CDI- Discarded.

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 . Multiple cold holding violations of TCS foods in flip top coolers. Found that coolers were set to a 1 setting in knob. Knob turned to 6. Ambient air temp. Dropped. Some foods discarded, some placed on TPHC. REPEAT. Same nature of violation as last inspection. Assure that units are always turned to proper cold holding setting.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal pans observed. Air dry before stacking.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Items reorganized.

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 prep cooler adjacent to waffle iron holding items above 41F. EHS observed that cooler was set to the warmest setting. CDI: All items were cooled in the walk in to 41F due to the last line check being less than 3 hours. REPEAT VIOLATION Overall, active managerial control has significantly improved. Cooler air temp dropped to 28F within 25 min.

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 no date mark on open container of feta or on pan of sliced ham. CDI: Items dated. Overall, date marking has significantly improved. 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 pickles date marked 5/8, however pan that they were transferred to for use was date marked today. CDI: Pickles voluntarily discarded. REPEAT VIOLATION Overall date marking has significantly improved.

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 no label on one squeeze bottle of what PIC identified as water. CDI: Bottle labeled. Significant improvement as All other bottles were properly labeled. REPEAT VIOLATION

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 knives stored between prep top doors/lids. CDI: Knives relocated.

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 damaged floor tiles throughout facility particularly at stairs to dish area, and on cook line. Observed missing corner guard to left of single door reach in coolers near saute station and from corner where reach in freezer is. REPEAT VIOLATION Improvement from previous inspection as Facility has a contractor scheduled to repair these items. 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 shelving for dry storage goods in prep kitchen area with dust build up. Ensure more frequent cleaning.

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 observed raw eggs stored over ready to eat items in reach in cooler, prep cooler reach in part, and in walk in cooler. Observed raw shrimp stored over ready to eat salsa in the walk in. CDI: Proteins were reorganized. REPEAT VIOLATION

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 several pans and lexan lids stored as clean with food debris. CDI: Items were rewashed. REPEAT VIOLATION

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. 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 macaroni pasta noodles cooling in deep lexan after 2 hours still above 70F. Observed milk gravy cooling in walk in cooler at 2 hours still above 70F. Gravy was recorded at well above 135F when first temp was taken. Product was split into smaller pans and ice wands added. Product cooled to 65F within 15 min. REPEAT VIOLATION

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 all prep top portions of coolers holding food at 42F-47F except the cut leafy greens were at 50F. Facility hood is not properly functioning. Hood is on but appears to have less pull than normally. Line air temperature was well above 80F. CDI: Lids on coolers were closed and products cooled to appropriate temperature. EHS will follow up with facility to ensure that the air temperature in the kitchen and the hood is working properly. REPEAT VIOLATION

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information 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 macaroni noodles cooling in deep lexan, tightly packed together; observed sausage cooling while tightly covered in prep cooler; observed scrambled eggs cooling while tightly covered and stacked in the reach in cooler. CDI: All items separated, uncovered and properly cooled in the walk in cooler. Observed milk gravy cooling in deep hotel pan in walk in cooler. CDI: Product separated and stirred. Ice wands added. Product properly cooled. REPEAT VIOLATION

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 fish thawing in walk in cooler and in cooler drawer still in ROP environment. CDI: Fish cut open. REPEAT VIOLATION

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 2 squeeze bottles at the grill area with no labels. CDI: Products were identified as oil and water. Products labeled. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a several stacks of wet stacked pans stored as clean. CDI: Pans were re-washed REPEAT VIOLATION

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 damaged floor tiles throughout facility particularly at stairs to dish area, and on cook line. Observed missing corner guard to left of single door reach in coolers near saute station. REPEAT VIOLATION

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 observed raw eggs stored over ready to eat items in reach in cooler. CDI: Eggs separated. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed avocados stored behind ready to eat items in prep top. CDI: Items reorganized.

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 several plates stored as clean with food debris. CDI: Plates were rewashed.

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. 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 beets still cooling in walk in cooler from yesterday above 41F. CDI: Product voluntarily discarded. Observed cauliflower increasing in temperature when being cooled on a speed rack held at room temperature. Hot food items from the oven were placed in close proximity creating heat transfer and therefore product did not cool. CDI: Item moved to the walk in cooler and rapidly cooled. REPEAT VIOLATION 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .Observed raw chicken cooling from yesterday in the walk in cooler still above 41F. CDI: Product was rapidly cooled while being open and mixed. Product was at 45F and below. REPEAT VIOLATION Facility has agreed to complete a Risk Control Plan (RCP) regarding cooling based on repeat violations. Future violations of cooling may result in permit action.

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 house made hot brined pickles and raw chicken stored in prep top above 41F. CDI: Items permanently placed on TPHC. TPHC form filled out today. Observed raw shrimp stored in cooler drawer of saute prep cooler above 41F. PIC stated product was there overnight. CDI: Item voluntarily discarded. Observed beets and macaroni in prep top holding above 41F. CDI: Products voluntarily discarded. REPEAT VIOLATION

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 no date marks on several items throughout the facility including but not limited to cooked potatoes, hot pickled onions, cooked pork steaks, and cooked cauliflower. CDI: Items were properly date marked. Observed some old date labels remaining pans from previous items in the pans.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no written time for items held on TPHC in the prep cooler for saute. CDI: Items were discarded.

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 beets cooling while tightly covered from yesterday.Observed raw chicken cooling in deep covered container from prep yesterday. CDI: Beets voluntarily discarded. Chicken was rapidly cooled. Observed items cooling on speed rack with no time tracking or temp tracking for when products are to be moved to refrigeration. REPEAT VIOLATION

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 fish thawing in walk in cooler and in cooler drawer still in ROP environment. CDI: Fish cut open.

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 bottle and a dispenser bottle at the grill area with no label. CDI: Products were identified as oil and liquid Cajun margarine. Items labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked pans stored as clean. CDI: Pans separated for air drying. REPEAT VIOLATION Some improvement from previous violation. Only 4 pans were wet stacked.

5-205.15 Maintain a plumbing system in good repair. Observed spray arm at prewash steadily leaking water.

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 damaged floor tiles throughout facility particularly at stairs to dish area, and on cook line. 6-501.16 Store mops for air drying after use. Observed mops stored directly in mop sink and not hanging for air drying.

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 facility has no written vomiting and diarrhea clean up plan on site.CDI: EHS provided link to state written plan via email and explained requirements.

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 Observed raw pooled eggs stored over ready to eat pork confit in walk in. CDI: Items reorganized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer at dish machine reading 0ppm. Bulk sanitizer container was very low and there fore causing air in the line. CDI: Sanitizer stock solution was changed. Machine would not prime properly. PIC phoned AutoChlor who was sending a tech out immediately. Tech arrived during inspection and corrected the issue. Dish machine was working at 100ppm chlorine sanitizer by end of inspection. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chute with black and pink build up. Ensure more frequent cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several stacks of pans where food contact surface had food debris/remnants as well as exteriors of pans that were nested against the food contact surfaces of pans. CDI: Pans were rewashed. REPEAT VIOLATION

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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed collard greens cooling from yesterday still at 48F. CDI: Product voluntarily discarded. REPEAT VIOLATION 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed salsa verde cooling after 2 hours and 20 min in walk in (not heat treated, made from room temperature ingredients) still at 62F. CDI: Product moved to shallow hotel pan and an ice wand added to rapidly chill product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed prep top between hot box and grill holding food items above 41F. CDI: Items were temped at 12pm and were at 41F per PIC and logs. CDI: Items were rapidly cooled in walk in cooler. No points taken due to staff implementing extra temperature checks/more frequent temperature checks from previous inspection and due to the unit being replaced within a month per management. Unit has been ordered. Facility is waiting for it to be delivered. EHS provided PIC with TPHC document to be filled out and used until new unit arrives.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing asterisk for consumer advisory on fried eggs offered undercooked as a side item and as an add-on to pancakes/waffles on the menus. CDI: Menus corrected online and paper versions.

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 sweet potato bisque and salsa verde cooling in deep, covered cambros in the walk in cooler. CDI: Items were moved to shallow hotel pans and left uncovered and began cooling properly. Observed collard greens in a deep, covered cambro cooling from last night. CDI: Product voluntarily discarded. Observed Mac and cheese cooling while covered in walk in. CDI: pans were uncovered. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans stored as clean. CDI: Pans rewashed. REPEAT VIOLATION Some improvement from previous violation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwash sink at the bar being used to wash fruit. CDI: Sink cleaned. PIC corrected staff on where to properly wash fruit. REPEAT VIOLATION Improvement from previous inspection as this was the only hand sink issue today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked pans with sticker residue. CDI: Pans rewashed.

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 creole sauce in walk in cooler still cooling from yesterday. CDI: Product voluntarily discarded. REPEAT VIOLATION Overall significant improvements have been made in cooling. Facility has instituted more one on one training regarding cooling, has good procedures in place and follow up personnel. See temp chart.

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 items throughout facility that were prepped previous days with todays date because this is when the items were panned. Items included but are not limited to sweet potatoes, pickled onions, and cole slaw. Observed hot-pickled red onions in prep top with no date mark. CDI: Item dated. PIC stated that these were just filled today. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed creole sauce cooling in walk-in cooler in a deep covered container. CDI: sauce was voluntarily discarded. Observed smashed potatoes cooling in cooler drawer. CDI: potatoes moved to sheet pans and rapidly cooled to 41F. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. REPEAT VIOLATION

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee crack raw eggs, doff gloves, and don new gloves and handle ready to eat food with no handwash. CDI: Employee doffed gloves, was educated by EHS on when to change gloves, and did so correctly the rest of the inspection.

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 bar tender drain out celery from the bar with her bare hands. CDI: Manager corrected employee and had celery discarded. Manager educated employee on the need to wear gloves when handling ready to eat foods. Observed employee place waffles with bare hands into the expo window. CDI: EHS alerted PIC who directed employee to discard waffles and educated him on the need to wear gloves when handling ready to eat foods.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink on line near hot box blocked with sanitizer bucket. CDI: Sanitizer bucket was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near office. PIC stated that they do not have a key for that paper towel dispenser and so have not been using the handsink. CDI: EHS reminded PIC that all handsinks that they were permitted with shall be accessible at all times. PIC and EHS discussed adding towels on the table beside the sink until a new dispenser can be provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee repeatedly adjust pants and then continue working with food with no glove change. CDI: Employee was corrected, doffed gloves and washed hands. Employee donned new gloves and was educated on proper times to wash hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build up on chute.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee remove meatloaf from oven and when asked, stated that the product was finished cooking. Meatloaf (ground beef and pork) was below 155F. CDI: EHS inquired about procedures and employee stated that she does not temp them when they are completed, but goes by the corporate procedure provided. After discussing process further, employee was baking meatloaf at a lower temperature than what procedure stated. EHS educated employee on how to take temperatures of proteins to determine if they are completed cooking and meatloaf was cooked longer, exceeding the 155F required final cooking temperature.

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 blueberry jam cooked yesterday at 47F in the middle and 40F on the outside of the large cambro. CDI: Product was voluntarily discarded. EHS reviewed procedures which include using an ice wand to cool. Observed beet puree cooling in prep top and reach in part of prep top at .03F/min in the first part of the cooling parameters. CDI: Product was relocated to a shallow pan and quickly cooled below 70F within 30 min and then cooled to 41F. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed garlic buttermilk ranch that was prepared yesterday (with cooked garlic) at 43F in the middle and 40F on the outside of the large cambro. CDI: Product was voluntarily discarded. EHS reviewed procedures which do not include a cooling step for this product. Only the garlic going into the other ingredients is cooled before mixing. Product is blended in a robot coupe in small batches which could be causing the rise in temperature. Ensure product is properly cooled to 41F before long term storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Upon entry to facility. PIC stated that the sauté prep cooler was not maintaining temps properly and that 10 min before EHS walked in for the inspection, he had adjusted it. All food was above 41F but cooled to 41F by end of inspection. Observed sweet potato pancake batter in prep top at the flat top station above 41F. CDI: EHS provided PIC with TPHC paperwork for this item. Paperwork was filled out. This item will be held on TPHC going forward. Observed chicken breading cooler at fry holding items above 41F. CDI: Cooler was turned down on line and was down to temp by end of inspection. All items were discarded at 3pm (4 hours, TPHC). REPEAT VIOLATION

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 pickles in reach in cooler date marked for today when the only pickles in the facility are all date marked 5/24. Prep person who made the item was on site today and confirmed they are from 5/24. Facility uses prep and print for date marking and employee used a new sticker when the pickles were moved to a half pan for use for today. CDI: Product properly date marked for 5/24. EHS and PIC discussed ways to ensure initial prep date is carried through to all smaller containers. Overall facility has a strong date marking procedure in place.

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 blueberry jam and garlic buttermilk ranch cooling in deep cambros, covered from the day before. CDI: Items voluntarily discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use scoops for waffle batter stored in room temperature water on the line. CDI: Scoops were cleaned and placed in a dry pan. Observed handle of scoop in chicken breading Down in the breading. CDI: Handle moved out of product. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying containers as they came out of the dish machine. CDI: Employee rewashed dishes. EHS instructed employee to no longer towel dry dishes. Dishes were air dried. REPEAT VIOLATION Employees attempted to mitigate issue by towel drying, however this is not approved. Points not escalated.

6-303.11 Intensity-Lighting - C Observed light at front area of expo in need of replacing. Light was measured at 2.88 Foot Candles (FC) today. This is a food prep area and needs to have 50FC of light at least. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several stacked metal pans stored as clean with stickers and heavy sticker residue remaining on them. CDI: Pans rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler near hot box holding items above 41F. CDI: TCS Items from over night were voluntarily discarded. EHS advised that PIC call a repair person. Reach in portion is holding food at the proper temperature so the cooler will be used for TCS foods in this manner until the top is maintaining food at 41F. Observed pimento cheese olives at bar above 41F. CDI: Olives relocated to reach in cooler. PIC agreed to refrigerate them when not busy and will place them in the fruit tray on TPHC during busy times (weekends). TPHC form was provided to PIC today. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two squeeze bottles that PIC identified as water and oil with no label. Observed chicken breading with no label. CDI: Items labeled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop for butter stored in water, scoop at grill station stored in water, and a 1/6 pan being used to scoop chicken breading. CDI: Scoops moved to a clean dry place. Pan replaced by a scoop with a handle.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interiors of coolers in need of cleaning.

6-303.11 Intensity-Lighting - C Observed light at front area of expo in need of replacing. REPEAT VIOLATION

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw chicken and then change gloves and don new gloves with no handwash. Employee moved to working With ready to eat food. CDI: EHS directed employee to wash hands before donning new gloves. Employee changed gloves and washed hands. All other hand washing instances and overall hand washing throughout facility were performed correctly and at the correct times.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs and raw eggs stored over ready to eat items and raw vegetables in reach in cooler. CDI: Items reorganized. REPEAT VIOLATION

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up. Along chute and back connection piece for chute.

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 hot pickled cucumbers above 70F after 2 hours. Observed sweet potatoes after 2 hours from removing from oven above 70F. Product was placed into the walk in straight from the oven and therefore likely did not hit 135F until much later. Product was 117F at EHS arrival to facility. CDI: Sweet potatoes continued cooling in walk in freezer instead of walk in cooler to provide more rapid cooling. Products hit 70F within 1 hour. Observed potatoes in large, covered containers from yesterday above 41F in the middle of container. Product had a lot of condensation within the containers. CDI: Potoatoes voluntarily discarded. VERIFICATION REQUIRED to evaluate pickle process change.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several prep units holding food above 41F. PIC had taken temperatures prior to lunch service and all food was 41F and below. PIC turned coolers to colder setting and relocated portions of products for more rapid cooling. All items reached 41F by end of inspection. REPEAT VIOLATION

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 date mark on sliced pork steaks and fried chicken for today, but pork was cooked Tuesday and chicken Wednesday. CDI: Dates fixed. Observed several items where dates are from the day that food was panned, not originally prepared. Ensure that the original cook date of products follows the food all the way through until food is served.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk for salmon that is offered undercooked for salads. Facility has agreed to fully cook the salmon until new menus can be printed.

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 sweet potatoes cooling in walk in cooler while on sheet trays with limited air flow around product. Observed Mac and cheese cooling in half pans while tightly covered in walk in cooler. CDI: Potatoes moved to walk in freezer and properly cooled. Mac and cheese was uncovered and placed on sheet pans to properly cool and did. Observed potatoes in reach in cooler from yesterday in deep, covered containers. CDI: Potatoes voluntarily discarded. REPEAT VIOLATION Some improvement in processes as food from last inspection was not improperly cooled today. EHS discussed proper cooling methods and provided “Food Bites” cooling resources today.

6-303.11 Intensity-Lighting - C Observed light at front expo in need of replacing.

2-301.14 Wash hands after activities that contaminate them. -P Observed line cook change gloves after breading raw chicken and touch hat and hair with no hand washing. CDI - manager coached employee to wash hands between glove changes and to wash hands anytime hair or hat is touched.

6-301.14 Post a handwash sign at each handsink. No hand washing signs available at back of house hand sinks. CDI - signs provided and posted during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed multiple cases of raw shell eggs on shelf directly over pasta and bread and French toast batter containing raw eggs stored over vegetable broth in walk in cooler. CDI - manager relocated raw eggs to lower shelf

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal pans stored as clean with food residue and/or label residue present. CDI - manager removed pans for re-washing and to coach staff to ensure fully clean prior to storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken, deli meat and unsalted butter in line flip top at 51 - 53 f. Cooler lid open and product on top of shallow pans not down into cold zone of unit. Unit ambient air temp 39f. CDI - manager discarded items, replaced pans and closed unit lid to ensure proper air flow.

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 TCS items kept longer than 24 hours including diced tomatoes, cut lettuce, prepared pimento cheese, cooked chicken, house made sweet potato pancake batter in use at line area with no date marking. CDI - manager replaced date marking on items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple spray bottles of cleaners throughout kitchen, server area, and bar with no labeling or identification present. CDI - manager labeled bottles 7-201.11 Store toxic materials to avoid contamination. -P Observed multiple containers of chemicals stored hanging above and stored with condiments at server station. CDI - manager relocated chemicals

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 whole chicken cooling at 121f sitting on pan in prep area at room temperature. Manager indicated they allow chicken to sit out before placing in cooler. CDI - chicken removed to walk in cooler for proper cooling. Discussed with manager that chicken needs to be in active cooling process once it enters danger zone. Manager to review process with prep employees.

3-501.13 Use approved thawing methods. Observed raw chicken thawing in sink with 79f flowing water. CDI - chicken removed from water and placed into cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in back area and storage room. Manager to request pest control treatment

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed line cook handling food with gloves and elastic hair ties around wrist