MIDTOWN TAVERN

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken wings cooled from 10/4 on a speedrack uncovered. CDI - food handler covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the can opener blade with food debris. CDI - Food handler took apart the can opener and rewashed and sanitized. Observed food debris and the dough mixer, was used a couple weeks ago. CDI- Food handler cleaned during the inspection, covered to protect from contamination until used again. 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 buttermilk at 59 at the chicken breading station. CDI- food handler discarded, recommended that they use ice was some water to ensure buttermilk container stays submerged in the ice water to remain below 41F. 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, water and margarine not properly labeled at the cookline. PIC stated the labels always fall off, recommended that they use a color coding system with bottle caps.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple green buckets with soap but was told that these were sanitizer, tested at 0ppm, Food handler remade the sanitizer, sanitizer is correct now. Facility has red and green buckets, explained to the PIC that typically green is for soap+water and the red is for sanitizer.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed scoops in use for the bulk bins of tempura flour and breadcrumbs to be stored with their handles in direct contact with the food inside. CDI - Scoop handles removed and stored so that the handle does not touch the food inside.

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 all gaskets on all coolers throughout the kitchen with accumulation of food debris. Clean frequently to prevent buildup.

5-205.15 Maintain a plumbing system in good repair. Observed the faucet to the right side food prep sink leaking when turned on. Repair by next 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 the ramp inside the walk in cooler missing screws and lifting up from the ground. Repair the ramp and replace all the missing screw. Observed the handsink is pulling away from the wall at the entrance of the kitchen. Reseal to the wall and maintain in good repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over RTE dairy items in the walk in cooler. Observed raw fish stored over cooked chicken in the prep top cooler. CDI- eggs were relocated and raw fish was moved to the bottom shelf. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed produce stored under unwashed produce. Rearrange storage order to prevent cross contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer at the 3-compartment sink tested at 0ppm of Quat. CDI - Sanitizer was remade and is now at correct concentration. Quat dispenser not working properly. PIC cleaned the sink and is using chlorine, they have the correct test strips. Failure to do play by the verification visit within 3 days may result in further permit action. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed the walk in cooler with an ambient air temperature of 55F, all TCS foods in the walk in cooler were above 41F (see temp chart), PIC discarded all TCS foods that were above 41F and called refrigeration repair. PIC is voluntarily closing, contact me at 704-840-9278 when the walk in cooler is repaired and maintaining 41F or below. 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 .

REPEAT 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 Observed hummus opened without datemarking, Observed cooked ground beef datemarked with 9/2, however in discussion with the kitchen staff the product was made 9/1. Discussed with the PIC and stated that the date when the product was prepped is the date that needs to be same date if portioned out. PIC stated the hummus was opened on Sunday, CDI - allowed to date mark. Based on conversations with the PIC there has been some improvement and there was some confusion with the beef, they had placed the date when they placed in a different container. Provide education. Will keep at full demerits. Failure to comply may result in an Intent to suspend for datemarking. CDI - PIC voluntarily discarded all past date items. - Observed a container of cheese sauce to be in the WIC and was not provided with a date mark of any kind. Cookline employee stated having made the cheese sauce the previous night. CDI - PIC date marked cheese sauce. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of purple liquid. CDI - PIC properly labeled.

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 vacuum packed fish improperly thawing at room temperature and fish not opened or removed from packaging. CDI - Food handler cut slits in fish packaging and placed in the cooler to properly thaw.

REPEAT 4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser at the 3 compartment sink to be broken/not mixing properly at the time of the inspection. Dispenser was testing at 0ppm quaternary ammonia at the time of the inspection. quaternary ammonia bottle was observed hooked up to the dispenser but not reading proper chemical concentration. CDI - PIC properly cleaned the sanitizer sink and PIC is using chlorine to properly sanitize at the 3-compartment sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.Observed clothing on the prep top table. PIC removed. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed bottle of water on the prep table.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed multiple priority violations cited out throughout the facility and the PIC to not be know the answers to EHS questions about cold holding temperatures, date marking procedures, or proper dish sanitizing methods. 10 day VR. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink in the dishwashing area to be obstructed from use by a broom and dustpan placed directly in front of it. CDI - Broom and dustpan moved. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the handwash sink adjacent the soda machine to be used as a dump sink with the basin full of ice upon the EHS arrival. CDI - Ice melted and education provided on where ice can and cannot be dumped. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink in the dishwashing area to not have paper towels at the time of the inspection. REPEAT. CDI - Paper towels provided.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed an insert containers of diced tomatoes and marinara sauce in the 1 door lowboy at the pizza station to be contaminated with mold. CDI - PIC voluntarily discarded.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed an unopened tube of raw ground beef to be stored on the speed rack in the WIC directly above an insert container of raw salmon filets. - Observed an insert container of raw chicken tenders to be stored directly on top of a box of raw salmon filets in the WIF. CDI - Storage order rearranged. 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 the chemical dishwasher to be testing at 0ppm sanitizer at the time of the inspection. Dishwasher was found to be hooked up to quaternary ammonia, which is not designed for use in a chemical sanitizing dishwasher. Facility did not have any chlorine sanitizer on site for the chemical dishwasher at the time of the inspection but the machine appeared to be fully functional. 3 compartment sink was also found to not be dispensing properly concentrated solutions. EHS showed staff how to temporarily make a sanitizer solution using the bleach bottle on site and that they must sanitize dishes this way until the dishwasher gets sanitizer or the 3 compartment sink dispenser is fixed. 3 day VR to observe the dishwasher have appropriate chemicals and properly testing for sanitizer. REPEAT. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg 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 the deli slicer, a blade to a blender, and multiple stacks of metal insert containers of various sizes to be stored as clean with visible food debris/sticker residue on their food contact surfaces. CDI - Deli slicer broken down and all dirty items brought to the 3 compartment sink to be W/R/S. EHS advised the facility cover the deli slicer when they are not using it as they stated only using it once every 2 weeks to slice cheese. 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 insert containers of raw burger patties, sliced cheddar cheese, cooked diced chicken, and cooked ground beef to be at temperatures of 45-48F in the grill refrigerated drawers. PIC and cookline employee stated that the items remain in the lowboy overnight and are not moved to the WIC at the end of the day. Ambient of the refrigerated drawers was observed at 48F at the time of the inspection. All out of temperature TCS items voluntarily discarded due to being out of temperature for an unknown amount of time. 3 day VR to observe repair to the refrigerated drawers. - Observed an insert container of buttermilk to be stored on the counter adjacent the fryers at a temperature of 47F. Cookline employee stated they usually store it on ice but the inspection interrupted the set up this morning and they didn’t get to it yet. CDI - PIC relocated buttermilk to WIC to rapidly cool. - Observed insert containers of cooked ground beef, cooked diced chicken and portioned bags of cooked penne pasta to be at temperatures of 44-46F in the WIC. All items were not removed from the WIC today and were in the WIC since yesterday as per the PIC and cookline employee. CDI - PIC voluntarily discarded all out of temperature items in the WIC. 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 insert containers of house made chicken salad, pico de gallo, and chicken wings to have date marks of 6/30, 6/25, and 6/27, respectively. ITS issued for 6th consecutive violation for date marking and the previously implemented risk control plan proving to not be effective for the staff. REPEAT. CDI - PIC voluntarily discarded all past date items. - Observed a container of cheese sauce to be in the WIC and was not provided with a date mark of any kind. Cookline employee stated having made the cheese sauce the previous night. CDI - PIC date marked cheese sauce. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed scoops in use for the bulk bins of tempura flour and breadcrumbs to be stored with their handles in direct contact with the food inside. CDI - Scoop handles removed and stored so that the handle does not touch the food inside.

4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser at the 3 compartment sink to be broken/not mixing properly at the time of the inspection. Dispenser was testing at 0ppm quaternary ammonia at the time of the inspection. No quaternary ammonia bottle was observed hooked up to the dispenser initially. EHS moved the quaternary ammonia bottle that was incorrectly hooked up to the dishwasher to the 3 compartment sink where it was found to still be dispensing at 0ppm quaternary ammonia.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips on site to measure quaternary ammonia which is in use at the 3 compartment sink. 10 day VR to observe facility acquire test strips.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior surfaces and gaskets of lowboy refrigerators and freezers at the cookline and in the pizza station area to have accumulations of food debris/grime. REPEAT. - Observed the racks in the WIC to have heavy accumulations of grime/debris on their surfaces. - Observed a box fan to be in use in the kitchen and to have large accumulations of dust grime on the surfaces.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility during start of the inspection. CDI: PIC who is a CFPM arrived on-site while EHS was still conducting inspection. REPEAT VIOLATION. Ensure a CFPM is present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink located at the front entrance into the kitchen. CDI: PIC provided roll of paper towels. REPEAT VIOLATION.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed sheet tray full of cooked chicken breasts and 2 cambros of marinara sauce all left uncovered inside the WIC. Cover food items after they have finished cooling to prevent contamination. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points today since much fewer items were left uncovered and not an egregious risk. If observed as a repeat violation during next inspection, EHS will deduct points.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine unable to reach minimum chlorine measurements after running 3 cycles and priming the machine twice, measuring 0ppm every time. Facility has a 3-compartment sink with properly concentrated QUAT sanitizer to utilize for the proper wash/rinse/sanitize of all multi-use equipment and utensils for time being. PIC contacted owner to reach out to ECOLAB for technician to come and check on the dish machine for repairs. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a pan of chicken salad dated with a prep date of 1/16, stored inside the lowboy of make table 1. Observed another pan of the same chicken salad dated with same prep date of 1/16, stored inside the WIC. PIC stated this food item is prepared in-house, then frozen, and thawed before serving. CDI: Food employee created second date label of thaw date with yesterday's date to depict the "clock start" date. Observed a sheet tray of pre-portioned bowls of mashed potatoes that were dated with a prep date of 1/17. PIC stated this was thawed as well but could not remember when he thawed it out. CDI: PIC voluntarily discarded bowls of mashed potatoes. REPEAT VIOLATION. *Note: Facility has been out of compliance for date-marking procedures for 5 consecutive inspections (9/22/25, 4/07/25, 11/14/24, 7/17/24, and 3/21/24). EHS will make return visit tomorrow to implement a Risk Control Plan to ensure facility gains long-term compliance for date-marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(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 pool of standing water on interior surfaces inside lowboy of make table 1. Observed soiled gaskets at lowboy cooler. Observed dust and debris buildup on clean dish racks. Increase cleaning frequency. 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 missing ceiling tile above the WIF door. Replace missing ceiling tile. Observed majority of the paper towel dispensers and soap dispensers throughout the kitchen and inside bathrooms out of order. Repair dispensers or replace with ones that fit the rolls of paper towels currently in use and soap dispensers that are easily refillable. REPEAT VIOLATION. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed fryer out of oven kept stored in the dish room. Observed 2-door lowboy cooler out of order. Remove all equipment no longer being used for operations if not planning on repairing. 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 black buildup on the ceiling tiles in dish room. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. Ensure there is a CFPM during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for vomit and diarrhea cleanup. CDI: EHS provided PIC with updated vomit and diarrhea cleanup procedures for compliance. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two food employees wash their hands at the handsink then turn off faucets without using a protective barrier. CDI: EHS educated food employees and had them re-wash their hands following proper handwashing procedures.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink at entrance into the kitchen, or at the handsink in the back near WIF. PIC stated these dispensers are broken. CDI: PIC provided roll of paper towels for both handsinks. REPEAT VIOLATION. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a soap pump stored inside the handsink at the back near WIF. CDI: Pump was removed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple sheet trays full of cooked chicken wings and cooked chicken breast that were left uncovered on a speedrack inside the WIC. Ensure all food items are covered after cooling process is finished to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blades of the vegetable dicer soiled with food debris, stored on the clean dish rack. CDI: Dicer was taken to dish machine area to be re-washed/rinsed/sanitized. Observed old date sticker still intact on surface of stacked plastic pans, stored on the clean dish rack. CDI: Pan was taken to dish area. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup accumulating on the interior wall of ice machine. Ensure employees are reaching all surfaces inside the dish machine when cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a carton of opened heavy cream that bore no open date, stored inside make table 1. PIC was unsure of when this was opened. CDI: PIC voluntarily discarded heavy cream. Observed a pan of shredduce that bore no prep date, stored inside make table 2. CDI: PIC created date label for shredduce. Observed a cambro of house-made marinara sauce that was date-marked with a prep date of 9/15, stored inside the lowboy cooler at the pizza station. CDI: PIC voluntarily discarded the marinara since it had surpassed the 7-day window. Observed a jug of opened milk that bore no open date, stored inside the WIC. PIC and employees present were unsure of when it was opened. CDI: PIC voluntarily discarded milk. Observed a cambro of pico de gallo that bore no prep date, stored inside the WIC. CDI: PIC created date label with Saturday's date. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of all-purpose cleaner stored at the server station. CDI: PIC had food employee label bottle as "cleaner" to prevent contamination. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a carton of AJAX cleaner stored on the side of the pizza oven, atop a case of unwashed avocados. CDI: PIC removed the cleaner to prevent contamination.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles stored inside sugar bin and flour bin both stored with the handles commingled in the non-TCS food products. CDI: PIC removed handles from food products to prevent contamination. 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 two knives with soiled blades stored inside make table 2, which PIC stated he had not used them at all today during prep. CDI: Both knives were taken to the dish area to be washed/rinsed/sanitized.

4-501.11 Maintain equipment in good repair. Observed a fryer out of order stored next to the water heater in the dish room. Observed a 2-door lowboy cooler out of order stored next to the handsink at the entrance of the kitchen. PIC stated they are not planning on having either pieces of equipment repaired and do not need them for operations. EHS advised removing from the facility if not going to have them repaired. REPEAT VIOLATION.

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 heavily soiled interior surfaces of the microwave used to warm up customer food. Ensure interior of microwave is getting cleaned and sanitized at least once every 24 hours. Observed soiled gaskets in lowboy coolers and cooler drawers. Observed heavy dust buildup on clean dish rack and dry storage rack.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged hardwood floors at entrance into the kitchen. Repair damaged flooring to ensure they are smooth and easily cleanable. 6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed damaged pvc pipe connecting from the exterior WIC wall into the floor drain, causing a floor leak. Repair pvc pipe to prevent floor leaks. 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 buildup on the fan vents inside WIC. Increase cleaning frequency to prevent contamination. 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 edging on the left side of the can wash needing to be re-caulked. Re-caulk edging to prevent moisture buildup. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed variety of items stored underneath and around the pizza oven. PIC stated none of these items are necessary for operations and unsure of what some of the bins contain. Remove any and all items not necessary for facility's operations or maintenance. REPEAT VIOLATION.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling ready-to-eat tortillas with bare hands before plating them. Employees must not handle ready-to-eat foods with their bare hands. CDI - Employee educated and the tortillas were discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand washing sink in back was missing paper towels. CDI - PIC placed roll of paper towels beside hand washing sink. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Marinara and shredded mozzarella in ice bath measured 45F and 48F. All TCS foods in drawer cooler measured 45-50F (raw chicken, raw salmon, raw haddock, cooked chicken, cooked ground beef, and cooked chicken wings). TCS foods in cold holding shall measure 41F or less. CDI - Cook moved items to walk-in cooler to cool. He stated that he cleaned out drawer cooler this morning and was leaving drawer open due to large amount of orders and he was the only cook. 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 // 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 Cooked chicken in reach-in cooler (3-27), house made sweet and spicy dressing (3-25) in sandwich cooler top, house made garlic Parmesan dressing (3-29) in sandwich cooler top, and house made Caesar dressing in walk-in cooler (3-27) were held past 7 days from preparation. TCS ready-to-eat foods must be used or discarded within 7 days from preparation. CDI - Cook discarded items. Reduced to half credit due to improvement from last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Establishment uses TPHC for breading station. No time labels present on buttermilk during inspection. CDI - PIC placed start time on pans.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Fried egg on brunch menu may be ordered/served undercooked. No consumer advisory present on menu. VR - Verification required within 10 days that brunch menu has consumer advisory warning statement that is tied to the undercooked eggs.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee was wearing bracelets on wrists while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Dressing cups were stored in pans of food to be used as scoops. Utensils must have a handle and the handle must be stored out of the food. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on reach-in freezer door and on the drawer cooler. Cooler at waitress station is not functioning and not in use. Repair/replace listed equipment. Remove cooler at waitress station if it won’t be repaired. 0 pts.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove old flat top grill and fryer stored in back of restaurant. // 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. Reattach baseboard that is falling off wall underneath 3-compartment sink. Repair/replace corner guard that is missing on wall by mop sink. // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust buildup on ceiling in dish machine area. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chicken salad missing date label in bottom of sandwich cooler. Penne had missing date label in sandwich cooler bottom. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC put date labels on items. // 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 Queso had 11-2 date label on it. PIC stated the date was not changed. CDI - PIC placed correct date label on pan. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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. PIC could not find written procedures for using TPHC for the breading station. CDI - PIC e-mailed sample policy and he filled it out during inspection. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Cooler at waitress station is not functioning and not in use. Repair or remove cooler. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed handling cell phone and then began handling clean container and lid. Employees must wash hands after contaminating their hands. CDI - Employee educated and he washed hands. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some meat residue behind blade of deli slicer. Food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - Slicer components taken to dish machine to be re-washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

3-501.18 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 2 bags of cooked ground beef in the walk-in cooler were dated as being prepared on 7-9, and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded ground beef. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items stored on top of dry storage container. Store employee personal items in a separate area. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed breading raw fish. Employee discarded gloves and donned new gloves and began handling clean plates. Also, another employee entered kitchen and donned gloves without washing hands first. Employees must wash hands after handling raw animal foods. Employees must wash hands before donning gloves. CDI - Both employees educated and washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw salmon stored on speed rack above pre-cooked lobster in sealed packages. Do not store raw animal foods above ready-to-eat foods. CDI - Raw salmon moved to bottom of speed rack. 0 pts. 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 Dish machine was testing 0 ppm chlorine during inspection. Tubes to machine were in wrong places - sanitizer was connected to detergent primer, detergent was connected to sanitizer primer. CDI - Tubes were switched to correct chemical buckets and dish machine tested at 100 ppm. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pan of chicken in ice bath, ground beef in reach-in cooler, and cole slaw in sandwich cooler were not date marked. All TCS ready-to-eat foods held for over 24 hours must be labeled with prep date. CDI - Employee placed date labels on items. // 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 Cheese sauce in walk-in cooler (3-11) and ground beef in sandwich cooler (3-13) were held past 7 days from preparation. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - Items 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink on prep table. Employee purse at prep table at waitress station. Cigarette carton on clean dish shelf. Store employee personal items in a separate area.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food containers of sauces, lettuce and mozzarella without lids. CDI- PIC placed lids on containers. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed Philly roll mix in contact with the bottom of another used container in walk in. CDI- Container was removed from the top of Philly mix and was voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer blade and strainer from night before with food debris. CDI-Strainer was placed in 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at three compartment sink with too low of concentration. CDI- Sanitizer container out of product, PIC replaced quat container. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.Observed inside of ice machine with pink and black buildup. Clean frequently to remove and prevent buildup.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cans of paint primer stored over multi use utensils. CDI- Cans were moved to office.

4-501.11 Maintain equipment in good repair. Observed broken hot holding cabinet being used as storage cabinet and broken fryer waiting to be fixed by the dish pit. Repair, replace, or remove from facility. Also observed pooling water in the bottom of lowboy on cook line. Repair to prevent pooling water.

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 non food contact surfaces of slicer, gaskets to reach in units, and microwave with food debris buildup. Clean frequently to prevent buildup.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bottle of dressing sitting in and on top of vegetables. CDI. PIC discarded vegetables.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Caesar and blue cheese dressing in plastic bottles in the prep unit holding above 41F. CDI. PIC discarded items and EHS suggested that plastic bottles with TCS items in them would hold 41F and below better in the RIC not the prep top. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed batter with buttermilk, rehydrated rice flour, and tempura rehydrated being held for 4 hours and then discarded. There was no written procedures. CDI. PIC filled out TPHC and EHS went over procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 3 plastic food containers that were heavily scored on the inside, warped, and discolored. CDI PIC voluntarily 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 build up and debris in reach in freezers and gaskets. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster lid open. Keep lids closed when not in use. CDI PIC closed lid. Repeat

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P - Observed employee turn on water, soap hands and scrub without wetting hands for about 3 seconds, and then rinse hands. - CDI - Education provided. Employee rewashed hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

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 housemade mozzarella cheese holding at 45F in the walk-in cooler from cooling overnight. - CDI - PIC voluntarily discarded mozzarella. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed housemade ranch (made from buttermilk) in flip top unit, marinara holding on ice, and housemade dressings in server lowboy to be holding above 41F (see temperature chart). - CDI - PIC placed ranch in flip top unit and marinara on TPHC. EHS provided PIC TPHC written procedures form. PIC completed form while EHS present. PIC voluntarily discarded housemade ranch in server lowboy as it had been holding in unit overnight. PIC stated housemade blue cheese had been made within 2 hours; PIC moved blue cheese dressing to WIC to quickly cool. Follow up visit required to ensure server lowboy has been repaired. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of sanitizer. - CDI - PIC labeled spray bottle.

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 housemade mozzarella cheese cooling from overnight in a large, deep plastic container with a lid. Do not place mozzarella in large container until it has reached 41F. Cool mozzarella in the walk-in cooler in shallow pans. - CDI - Education provided. PIC voluntarily discarded mozzarella due to missing required cooling parameters (see violation #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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed handles touching food product in multiple dry goods storage containers. Ensure handles do not touch food items.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris on the nonfood contact surface of large mixer and on the interior of small reach-in freezer. Clean and increase cleaning frequency to maintain clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster lid open. Keep lids closed when not in use. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed wooden pallets and boxes in dumpster enclosure area. Remove.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on pizza prep table. Do not store employee drinks where food is prepared. Store in a separate location, such as a low shelf. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . 1 container of ground beef in reach-in cooler was missing date label. CDI - PIC stated ground beef was cooked yesterday so yesterday’s date was placed on pan. 0 pts.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Asterisks missing on brunch menu for items that are served with eggs that may be ordered undercooked. CDI - PIC printed off new brunch menu with asterisk on items with eggs during the inspection. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat. Maintain wet wiping cloths in sanitizer solution at the appropriate concentration when in between uses.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Ramekin observed in pan of blue cheese. Utensils must have a handle. Do not use ramekins as scoops. 0 pts.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. - Pf - Observed brunch menu lacking consumer advisory and asterisks to indicate eggs are offered undercooked. - CDI - PIC corrected brunch menu to include consumer advisory and asterisks while EHS present.

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and then use freshly cleaned hands to turn off unclean faucet handles without use of a barrier. CDI - EHS directed employee to wash hands and use paper towel to turn off faucets. Hands washed.

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 unpackaged re-wrapped beef steaks stored on top of ready to eat foods in reach in freezer. CDI - steak relocated to bottom shelf

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 dicer block with dried food residue present. CDI - relocated to dish area for re-cleaning.

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 bulk container of cut lettuce cooling overnight still at 49f today. CDI- lettuce discarded. Cool lettuce to 41f within 4 hours.

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 packages of water packed fresh mozzarella in WIC with date mark 7/25 and liquid egg with no date marking in WIC along with portion cups of queso in line cooler with no date marking present. CDI- mozzarella and egg discarded. Queso date marked as employee present who prepared the queso. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed multiple spray bottles of chemicals throughout with no identification. CDI - PIC applied labels to bottles. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottles of chemicals hanging adjacent to single service items at server area. CDI - chemicals relocated away from single service items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cut lettuce cooling overnight tightly packed into bulk pan and sealed with lid in WIC. Lettuce did not meet cooling time parameters. CDI - lettuce discarded. Use methods that allow air flow for quick cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent burrow in landscaping adjacent to side door. Contact PCO for service. No small flies observed during inspection today. Points reduced to zero.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed server staging food and handling exposed food items with long painted fingernails and no glove. CDI - gloves donned.

4-501.11 Maintain equipment in good repair. Observed dicer block damaged/missing pieces. Discontinue use as block observed to have significant damage. Replace. Observed in use fryer basket with detached/loose wires. Repair/replace.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water supply turned off at wall to faucet supplying wash basin of 3 compartment sink. This was noted on previous inspection as plumbing repair issue, however, hot water supply has again been turned off. Hot water must be available at this fixture in order to properly wash/rinse/sanitize utensils in the 3 compartment sink. If plumbing is leaking, repair. Hot water supply must remain on. Verification visit will be conducted within 10 days.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee use gloved hands to bread raw chicken remove gloves and begin to don clean gloves to handle ready to eat foods with no associated hand washing. CDI - EHS directed employee to wash hands and don new gloves. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine providing 0ppm cl sanitizer in final rinse. EHS determined source bucket empty. CDI - PIC set up sanitizer solution at proper concentration in basin of dish sink. All dishes are to be washed and rinsed in machine and then sanitized in the dish sink until new cl source available and dish machine is providing cl at 50ppm or greater.

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 various house made sauces throughout service coolers with expired date marking including crema 4/23 and 4/27, house made cheese sauce 4/24. CDI - items discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies present near beverage area. Contact PCO for service. REPEAT. Significant improvement noted in presence of small flies. No point escalation.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados placed into service line flip top for use with stickers still present indicating items have not been washed. Wash all produce not received in ready to eat form prior to use.

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 in use knives at grill/prep unit stored inside of pans holding condiment squirt bottles. Food contact surfaces of the knives in direct contact with the exterior hand contact surfaces of the bottles. Store in use knives in a sanitary manner.

5-205.15 Maintain a plumbing system in good repair. Observed one faucet on 3 part sink not supplying hot water. All other hot water supply outlets in establishment providing hot water as required. Repair faucet.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee use gloved hands to handle raw chicken remove gloves and begin to don clean gloves to handle ready to eat foods with no associated hand washing. Observed same employee wash hands at different time and use freshly cleaned hands to turn off unclean water faucet handles without use of a barrier (paper towel) before returning to food handling duties. CDI - EHS directed employee to wash hands and don new gloves. EHS also discussed proper hand washing procedure with PIC who directed employee to re-wash hands and use paper towel to turn off faucets. Copy of hand washing procedures in Spanish provided during inspection.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed packages of moldy strawberries in WIC. CDI - PIC discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee crack raw shell egg wearing food handler gloves and then continue on to handle ready to eat foods with same contaminated gloves. CDI - EHS directed employee to change gloves and wash hands.

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 cut lettuce cooling in WIC at 56f at 12:20 pm still at 56f at 12:55 pm. CDI - lettuce spread into shallow pans to quickly chill. EHS verified cooling at proper rate to reach 41f within 4 hour timeframe after correction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed line cold holding drawers holding all TCS foods inside above 41f. See chart. CDI - all foods discarded as they had been in unit overnight except for white fish which was stocked into cooler earlier in the morning. Whitefish relocated to WIC to chill back to 41f. Drawer unit air temperature observed to be well below 41f, however, drawers may not be fully sealing shut allowing warm air intrusion.

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 on date marking please visit: http://meck.co/FoodSafety. Observed multiple TCS foods in use in cold holding devices at cook line with no date marking including house made slaw, cooked ground beef, cooked chicken, impossible burger meat, and cooked lobster. CDI- cooked beef, chicken, and impossible meat discarded. Slaw and cooked lobster date marked as they had been prepared today from bulk containers which were date marked in the WIC. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed cut lettuce cooling at improper rate (see #20) in WIC in deep bulk plastic double-panned container sealed with lid. CDI - lettuce spread into two smaller shallow pans and uncovered to quickly chill in WIC. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed significant small fly presence in back of house areas. Contact PCO for service. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both line employees preparing food without hair restraint. REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed line employee wearing large bracelet on wrist while preparing foods. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed line hand sink used to fill squirt bottle with water for use with food at grill. CDI - EHS directed employee to obtain water from food prep sink and discard water obtained from hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer stored as clean with dried food residue present. CDI - dicer returned to dish area for cleaning.

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 beef and cheese filling cooling overnight in walk in cooler still at 44f during inspection today. CDI - filling discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed various opened in use commercially prepared TCS foods in line cooler with no open date marking including hummus, liquid egg, egg white, and more. CDI - items discarded as open date not known. Observed buttermilk used for chicken breading with chicken residue present and tempura used to bread raw fish with fish residue present both in line reach in cooler with no date marking. CDI- both discarded as their prep date unknown. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed various spray bottles of chemicals hanging at line and present in back area near sink with no identification. CDI - PIC applied labels or 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 container of beef/cheese filling which had been tightly wrapped and placed into WIC with another container on top blocking air flow while cooling overnight. Item did not meet cooling temperature parameters (see #20). CDI - discarded. When cooling food, use methods that allow air flow. Do not wrap/cover food while cooling or stack other items on top which block air flow.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in back area near sink and also at beverage station near service line. Contact PCO for service. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Upon entry, observed large roll up door open to dining room with fly prevention fan turned off. Fan observed to be turned on later in inspection. When using the roll up doors or windows, ensure insect prevention devices are turned on and in use.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on floor and on rack less that’s 6 inches from floor in bar area. Store food at least 6 inches off of floor to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 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 with no hair restraint wearing bracelet on wrist while preparing food. 2-401.13 Use of Bandages, Finger Cot, or Finger Stalls. Observed employee with blue bandage on finger not covered with glove. Cover bandages on hands or wrists with gloves.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths present on equipment surfaces in back of house not placed into sanitizer solution between uses. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again or remove it to soiled linen receptacle.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados placed into service line flip top for use with stickers still present indicating items have not been washed. Wash all produce not received in ready to eat form prior to use.

3-304.12 In-Use Utensils, Between-Use Storage. Observed ice scoop stored in blue holster in accumulated foul standing water. Holster does not have drainage. Do not store ice scoop in holster holding unclean water. Observed ice paddle stored laying on top of ice machine under/in contact with unclean floor rug. PIC removed rug and returned paddle to dish area for cleaning.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pans stored stacked immediately adjacent to back of house hand sink. Hand sink does not have splash guard and pans are in splash zone when washing hands. Either relocate clean utensils/utensil rack away from the hand sink or place a splash barrier on the sink to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed dicer block damaged/missing pieces. Observed split/damaged gaskets on front line cooler units. Repair/replace. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items including purse, keys, employee beverage stored mixed with restaurant food items in kitchen. Separate employee items from restaurant items and store in designated location.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC, Carlos, with ServSafe certificate expired 2/17/2021. No points taken due to state mandated extended to June 30, 2021.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above ready to eat foods in flip top unit. CDI- Fish relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shield and chute inside ice machine with build up. Increase cleaning frequency. REPEAT. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine providing 0 ppm chlorine sanitizer. CDI - Ecolab technician called on site to make repairs. Concentration at least 100 ppm before end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fresh mozzarella holding at 43F in low RIC. CDI - Discarded.

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 bleu cheese dressing (5/27), Caesar dressing (5/28 x 2), and feta cheese (6/1), and cream cheese (5/30) with expired dates. CDI - Discarded. REPEAT. 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 fresh mozzarella without date mark. CDI - Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Disclosure Asteriks was missing on menu for salmon and NY Strip that are cooked to order. CDI - Physically added to menus on site today.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry products for breading/fry station without identifying labels. PIC labeled items. REPEAT.

4-501.11 Maintain equipment in good repair. Observed split gaskets on grill flip top and reach in freezer. REPEAT. 4-501.12 Cutting Surfaces - C Observed cutting board at flip top unit discolored in need of resurface/replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in need of cleaning throughout kitchen. Observed surrounding areas and air filters on ice machine in need of cleaning. Increase cleaning frequency. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC, Carlos, with ServSafe certificate expired 2/17/2021. No points taken due to state mandated extended.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility without parasite destruction letter for cooked to order salmon on the menu. CDI - Parasite letter was provided during inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food slicer stored on prep table with debris and residue. PIC stated slicer is out of use for the time being. PIC will either put away in long term storage or clean as needed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 soda nozzles At bar with build up inside. Soda nozzles are out of use for the time being.

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 aoili dressing (1/21), Caesar dressing (1/26 & 1/10), and Pizza sauce (2/4) with expired dates. CDI - Discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry products for toppings at make line without identifying labels.

4-501.11 Maintain equipment in good repair. Observed grill flip top with door not tightly secured by hinge. Observed split gaskets on grill flip top.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in need of cleaning throughout kitchen. Observed surrounding areas and air filters on ice machine in need of cleaning. Increase cleaning frequency.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage (with lid and stray) on prep table. Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one unit holding foods 41-50F. Unit is near a heat source. Recommend moving to metal pans (instead of plastic), don't overfill pans (use fill line as guide), and possibly turn the unit down. Items above 45F were discarded or moved to walkin cooler to chill to 41F. Verification required. Observed one unit with overstacked cut tomatoes. The tomatoes above the 'fill line' were 50F. Discarded top of container.

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 vegan cheese and cut tomatoes without dates. Dated during inspection. 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 feta beyond 7 day mark. Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory was missing on menu for burgers that are cooked to order. Until advisory is placed on menu, burgers must be fully cooked. Left instructions. Verification required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer is on site. Obtain. Verification required.

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