RUBY SUNSHINE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal container lids and metal containers, stored as clean, with food debris present on the food contact surfaces. CDI - Items moved to the dish pit to properly wash, rinse, and sanitize. 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 2 front service Lowboy Reach in coolers (43F - 44F) not maintaining TCS foods (Unsalted Butters, cut melon, sliced tomatoes, pico de gallo) at 41F. 3 day verification visit required. Facility has been out of compliance on 5 consecutive inspections. Facility has undergone a RCP that improved Cold holding, however, cold holding remains out of compliance. If facility remains out of compliance during the EHS follow-up verification visit facility will be placed on an intent to suspend and have 30 days to bring into compliance before permit suspension. 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 milk (x2), 3 trays of cooked potatoes, cooked chorizo, guacamole w/ diced tomatoes, chopped ham with no date marks. CDI - Milk and potatoes prepared/opened the previous day and the proper date marking was added. Guac, cooked ham and chorizo voluntarily discarded. Observed pico and herb creme fraiche held longer than 7 days CDI - voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large amount of braised pork cooling in an ice-bath at a rate of 0.37F/min. Observed cooling from 112F to 96F in 43 min span. Meat was separated into 3 small pans and placed into the freezer. 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 bottles of butter/oils with no labels.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking on multiple drying racks.

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 doors and surfaces of the dish machine in need of cleaning. Observed food debris from interior of dish machine being splashed onto the outer surfaces of pots, plates and pans during the wash, rinse, sanitize cycle.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 bottles of chemicals stored on the back ledge of the hand sink near the expo line. Hand sinks may not be used for purposes other than hand washing. CDI - PIC removed both bottles and relocated to proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed plastic tub holding clean dishes with visible food debris in bottom. Observed a few dishes stored as clean with visible food debris . -CDI- PIC moved soiled equipment to be properly W/R/S. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large pans of cooked potatoes and one pan of raw meatballs in the drawers beneath the grill above 41F. PIC stated that they had cleaned out the drawer earlier that morning. Temperature did not drop after 30 minutes. CDI - PIC relocated all items to WIC to quickly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (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 all items on expo line without 4 hour TPHC time stamp but not written on TPHC form. CDI - EHS provided another form and filled out with PIC. REPEAT. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee on cook line without hair restraint. CDI - PIC had employee place a hair net on.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed cut tomatoes on prep station with scoop handle touching food. Observed cooked potatoes in grill drawer with bowl being used to scoop potatoes. CDI - PIC had employee remove bowl and place scoop handle out of tomatoes. REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.Observed one case of single use items stored on the floor in the downstairs dry storage area in the walk in. CDI - PIC relocated item to shelf.

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 bottom of the reach in freezer with debris. Increase cleaning.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Food Employee returned to kitchen after using restroom placed gloves on and was about to begin working with food again. -CDI- EHS informed PIC to speak to food employee and get hands washed prior to returning to working with food. 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 food employee proceed to handwash and wash hands for approximately 10 seconds. -CDI- EHS informed PIC again, PIC properly coached food employee on proper washing time. Food employee properly washed and returned to work. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed plates, dishes, and lids stored as clean in both racks near ware washing area and downstairs prep area clean rack, stored as clean with a build-up of food residue and debris. -CDI- PIC moved soiled equipment to be properly W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Sausage patties, links and FGT stored above 41F in prep top 2 of cook line, Observed unsalted butter cups stored at 56F in Expo lowboy.-CDI- Prep top 2 food items were placed into WIC to properly cool to 41F, unsalted butter was voluntarily discarded by PIC. Facility has been out of compliance for Cold Holding 3+ consecutive inspections. Facility will be provided paper work for a risk control plan and EHS will return in 3 days to review and approve cold holding improvement plan for facility. 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- Observed Chipotle Sour Cream stored using TPHC but not present on provided TPHC Sheet. PIC Stated that they also use TPHC for Creme Fraiche, and TCS Cinna Swirl sauce. -CDI- PIC added sour cream, creme fraiche, and Cinna swirl to TPHC log. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Food menu item "Costa Rician Breakfast" states under description "Two eggs any style". Menu item requires asterisk next to this food item to be in compliance with menu consumer advisory. -PIC stated that asterisk will be manually added to this food item.- 10-DAY VR Required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed large container of sliced tomatoes in Lowboy 2 across from pancake prep, at 45F at 11:33, EHS got second temperature of 45F at 12:15. 0F change over 42 minutes. -CDI- PIC moved sliced tomatoes to RIF to cool final 4F degrees. 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 squirt bottles of oil, margarine, and water with no labels present on the cookline of the facility. Ensure all working food containers are labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in downstairs prep area and several fruit flies present in ware washing area. EHS recommends increasing pest control frequency and thoroughness.

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 brown sugar container in downstairs prep area with handle present in the brown sugar. Ensure all scoop handle or stored so they are not in direct contact with food.

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 containers of raw marinated chicken stored above containers of raw catfish inside the WIC. CDI - No contamination visibly evident, storage order was 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 sanitizer at 3 compartment sink in the dish pit no producing QUAT sanitizer between 200 - 400 PPM. Sanitizer from sink is used in sanitizer buckets on the cook line and used to sanitize food contact surfaces. CDI - Facility will not use 3 compartment sink until the sink has been serviced. Facility has 2nd 3 compartment sink in the prep kitchen and sanitizer buckets will be filled there. 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 2 large pans of blanched potatoes placed in RIC drawers to cool at 9:30 AM, Potatoes were observed at 85F at 11:30 AM. Cooked foods should cool from 135F to 70F within 2 hours. PIC stated potatoes are cooled in cold water and then placed in WIC to cool but facility had no potatoes for service and were placed in the RIC to cool. CDI - Potatoes were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 diced ham placed in prep unit to cool at 8:00 AM, Ham was observed missing the 4 hour cooling window, Ham was observed at 52F at 12:10 PM. CDI - Ham was voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items (liquid eggs, heavy cream (x3), chipotle sour cream, herb crme fraiche) inside the standing RIC on cook line above 41F. Observed TCS foods (Liquid eggs, pico, pork sausage link, chicken sausage) inside prep unit above 41F. CDI - All items were 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 . fr

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 2 large, deep pan of blanched potatoes miss the 2 hour cooling window. Items did not reach 70F within 2 hours. CDI - Voluntary discard. Observed large covered pan of diced ham miss the 4 hour ambient cooling window. CDI - Voluntary discard. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer buckets on the cook line below 200 PPM of QUAT sanitizer. CDI - Sanitizer buckets replaced at the proper concentration.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cups and containers stored on the floor inside the dry storage area. CDI - Cups and containers removed from the floor.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed broken container lid in use on self rising flour container.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cook fill pan with water from the hand sink to cook with. CDI - Food employee retrieved water from the prep sink.

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 pork sausage stored above raw catfish inside the WIC. CDI - Storage order was rearranged. 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 dicer stored as clean with food debris visible on food contact surface. Observed stainless steel grater stored as clean with food debris present on the food contact surface. CDI - Items were moved to the 3 compartment to be properly w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed RTE chicken sausage (x2), RTE chorizo sausage patties, and marinated catfish, marinated raw chicken stored above 41F. CDI - Sausage and catfish voluntarily discarded. Raw chicken placed on ice bath at 10 min prior to EHS arrival and were allowed to remake ice bath to promote rapid cooling to 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken sausage, diced tomatoes, diced ham, and pork sausage links with no date marking inside the prep unit. CDI - Food employee stated that the items were prepped the previous day and were properly date marked. 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 chorizo date marked discard 4/4. Observed lettuce date marked discard 4/8. CDI - Items were 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 .

3-501.19 (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)(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 flight of eggs being held on TPHC. Eggs were observed with no time stamp and no written TPHC procedures have been filled out. Facility has document but has not completed the form. CDI - Eggs were voluntarily discarded. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-302.15 Wash fruits and vegetables prior to use. Observed in-use, unwashed avocados with stickers in prep unit.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle in direct contact with breakfast potatoes. CDI - Scoop handle removed. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handless scoop submerged in nonTCS sauce. Observed scoop handle in direct contact with brown sugar. CDI - Scoops were removed.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cups stored on the floor inside the dry storage area. CDI - Cups removed from the floor.

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 shelving inside the WIC in need of cleaning, due to food debris build-up.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Do not store cloths in hand sink. Cloths removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand sink lacked paper towels. Paper towels added.

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 some items in steam well held under time. New items for this procedure and need to be added to a new TPHC form. CDI- PIC will update items to reflect on new TPHC form. Improvement since last inspection. 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 sauce bottles in make table and grill area without any labeling. Sauces were made in house. PIC to add labels. Repeat.

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 several unclean wiping cloths. Clean as needed. No points deducted.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef being stored over unwashed produce under the make table. CDI- PIC rearranged storage order. -REPEAT- 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. Pans stored in clean dish area with visible residue. CDI- Pans were moved to dirty side for a wash, rinse, sanitize. 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 Observed a container of BBQ shrimp butter without bearing a label under the make table stored over night. CDI- PIC discarded item. 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 food being held in the steam well under time instead of temperature. None of the food was labeled for the time as to which it was placed or needing to be discarded. CDI- PIC added time labels. 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 items in steam well held under time. New items for this procedure and need to be added to a new TPHC form. CDI- PIC will update items to reflect on new TPHC form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-P Observed seasonal menu provided without bearing a consumer advisory.

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 sauce bottles in make table without any labeling. Sauces were made in house. CDI- PIC instructed chef to add labels.

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

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

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- *Observed - Chef not change gloves and wash hands when cracking raw shell eggs and going to RTE food items. *CDI - PIC educated and instructed food employee showing correction of violation.

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 sausage stored above RTE Ham on speed rack within walk in cooler. *CDI - PIC moved products to where storage order was in compliance. 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 - Meat slicer and Mixer machine with food/debris build up. *CDI - PIC instructed food employee to clean machines. 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 - Sausage links and burger patties above 41F. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- *Observed - Cutting board with excessive staining in need of replacement.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed hand wash sink at end of line not functional due to leak.

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed hollandaise sauce on tphc not labeled for 4 hour discard time. CdI PIC knew when product was made and labeled product.

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

4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement throughout facility.

5-205.15 Maintain a plumbing system in good repair. Observed spray arm at dish machine leaking and hand wash at end of cook line out of service due to leak.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed cold holding violation PIC was aware of problem but did not address it. CDI advised PIC on methods to control issue using tphc. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasteurized pooled eggs , goat cheese, spinach, ham, and chorizo in prep unit 1 at greater than 41 degrees. Observed cream sauce in walk in cooler at greater than 41 degrees. CdI cream sauce discarded items in prep unit placed on tphc. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies throughout prep area and lower kitchen prep area.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep units in need of replacement.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cinnamon swirl sauce made with unsalted butter holding below 135F in hot box. PIC stated item was placed in there 45 minutes prior. CDI PIC quickly reheated item. 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 cinnamon swirl sauce made with unsalted butter being held out at room temperature as practice. Item had just been made hour prior. PIC facilitated items placed in WIC. Observed unsalted butter portioned out for customer use at prep station. PIC stated they were unaware unsalted butter was to remain 41F or below or 135F and below. Items placed out around 9:30. CDI. PIC placed on temporary TPHC and will discard remaining at 1:30. Going forward will place on TPHC. 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(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 stamp on raw chicken and French Toast Sauce. CDI PIC time stamped items.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build up of debris on ventilation system on cook line. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grits in reach in prep unit at 54 degrees. CDI discarded. 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 .

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

4-501.11 Maintain equipment in good repair. Observed numerous prep units and reach in freezer with gaskets in need of replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units in upstairs kitchen in need of resurfacing or replacement

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 backsplash at three compartment sink downstairs with black build up .

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build up of debris on ventilation system on cook line.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee crack raw shell eggs and switch to working with ready to eat foods and utensils without hand wash between glove change. CDI instructed employee on proper technique for hand washing and hands were washed and new gloves donned.

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 foods over ready to eat foods in reach in freezer and walk in cooler. CDI storage reordered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sausage gravy and tomato based sauce on hot holding line at less than 135 degrees. CDI products reheated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep line stored in bucket with no measurable concentration of sanitizer. CDI PIC refilled sanitizer.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on rear prep unit and portable cutting boards downstairs in need of resurfacing or replacement.

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 one pan of Cochin pork and one container of goat cheese with no date labels . CDI PIC was able to find out when products were opened or made and both products labeled.

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 hollandaise sauce on tphc not labeled with discard time . CDI PIC labeled product.

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

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on prep unit 1.

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

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 fried green tomatoes cooling tightly wrapped in walk in cooler at insufficient rate to meet cooling parameters. CDI unwrapped product and proper cooling rate observed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in dish machine area.

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

4-501.11 Maintain equipment in good repair. Observed shelving in lower storage area in need of repair. Shelving has fallen down and made the floor underneath to be uncleanable.

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed extremely low water pressure at front hand wash in kitchen area. 10 day verification required.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at hand wash near walk in cooler .

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee cracking raw shell eggs and going back to work with ready to eat foods without hand wash between glove change. CDI Instructed employee on proper hand washing and employee washed hands and changed gloves.

5-202.12 Provide at least 100F water at handsinks. Observed top kitchen hand wash and hand wash near walk in cooler not reaching 100 degrees F.

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 eggs on tphc and hollandaise either not properly marked for tphc or not marked at all with beginning or end time. CDI all products properly labeled.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep unit in need of resurfacing or replacement.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Observed facility does not have irreversible thermometer for measuring dish machine final rinse temperatures. Repeat.

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 does not have written vomiting and diarrhea plan. CDI provided information on Vomiting and diarrhea plan.

5-202.12 Provide at least 100F water at handsinks. Observed hand sinks not reaching 100 degree required temperature .

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 one container of Hollandaise sauce with no discard time labeled on product. CDI discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets being used in top kitchen area with no measurable concentration of lactic acid sanitizer . CDI PIC refilled buckets with sanitizer at appropriate concentration.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units in need of resurfacing or replacement.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility does not have max/min thermometer for dish machine. Provided information on new requirement to facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink at right side of upstairs cook line blocked with a trash can. Keep hand sink accessible at all times for handwashing. CDI - PIC moved trash can out of the way.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some dark buildup starting to form in upper sections of ice machine. Clean more frequently.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cubed fried potatoes under a heat lamp on expo line and measuring 117F-129F. CDI - PIC voluntarily discarded. Suggest raising bowl of potatoes so they are closer to the heat lamp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken in buttermilk over ice, tomato sauce and grits in line reach in cooler, Tasso gravy in top of right line prep cooler, shredded cheese in bottom of right line prep cooler, breaded cut green tomatoes in top of left line prep cooler, and cane syrup butter on expo line all measuring above 41F. See temperature chart. PIC was able to determine that no product had been out of the walk in cooler for more than about an hour so all were either placed into the line upright freezer where they rapidly rechilled or they were placed on Time as a Public Health Control as a corrective action today. Part of issue with items such as the shredded cheese may have been due to delays in moving from walk in cooler to prep coolers. VR - verification required.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed breaded sliced green tomatoes dated for today (when they were breaded) rather than for yesterday (when they were sliced). CDI - PIC corrected label. Observed one opened tub of goat cheese undated. CDI - voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility unable to provide current written procedure for holding RTE TCS foods on Time as a Public Health Control. Observed hollandaise held out of temperature but with the 4 hour expiration time clearly marked. Also observed lemon anglaise sauce at 83F, whiskey cream sauce at 86F, cane syrup butter at 73F, all with no time marking like the hollandaise. PIC said that they used the hollandaise sauce as a guide for when to discard the lemon and whiskey sauces. No time controls were in use for the cane syrup butter. Provided PIC with a template for using Time as a Public Health Control. PIC filled out form during inspection and will keep it on file; he also labeled the unlabeled items for the allowable 4 hours today. VR - 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 unlabeled working containers of rosemary salt, oil, cinnamon sugar, and glazes.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing.-Pf Observed drinks being dumped in the handsink at the server station near the bar. CDI: Ice melted and sink cleaned. REPEAT VIOLATION 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the bar handsink. CDI: Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar handsink. CDI: Paper towels provided.REPEAT VIOLATION

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P observed unwashed strawberries stored above ready to eat items in reach in cooler on the line. CDI: Items reorganized.

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 three 24qt cambros of grits cooling from yesterday above 41F. Observed one 24 qt cambro of Tasso cream cooling from two days ago above 41F. CDI: All product was voluntarily discarded. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flats of eggs stored on line out of refrigeration above 41F. Observed raw chicken and raw French toast batter stored on ice above 41F. Observed herbed goat cheese stored out of refrigeration above 41F. CDI: Eggs were marked with a start time. French toast batter was rapidly cooled to 41F in a cooler. Chicken was re-iced and submerged in ice and cooled to 41F. Goat cheese was time stamped for 4 hours. PIC agreed to write TPHC procedures for eggs and herbed goat cheese. Observed butter held out at room temperature in expo area. PIC stated that the butter is unsalted when it comes in but that they add salt to it. PIC was advised that salted butter that is commercially made in a factory is the only approved butter to be able to sit out with not time or temperature control. Butter was placed on TPHC today. PIC is considering ordering salted butter for the front of house butter recipes. EHS will follow up at next visit. EHS provided TPHC paperwork for PIC and they were filled out today. REPEAT VIOLATION NOTE: EHS advised through discussion with PIC that due to such high volume of coffee sold on the weekends, that half and half/cream be stored on TPHC out of refrigeration to prevent any product from being out of cold holding with no tracking, or the cooler from over working.

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 large cambro with black beans from 6/1. CDI: Product voluntarily discarded. All other date marking was in compliance today.

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 and Tasso cream cooling in tightly covered, deep cambros. CDI: Product voluntarily discarded. EHS reviewed recipe cards which state to use ice wands and ice baths to cool product and to track cooling on a log. No logs were filled out since early May. Through discussion about ice wand usage, PIC disclosed that they fill the wands with cubed ice and then use those to cool. EHS reviewed with PIC that product is meant to be filled with water and then frozen and used as solid block of ice to chill foods. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility cools very large batches of dense foods such as grits and Tasso cream with limited space for cooling. According to procedures facility uses ice wands and ice baths to cool, however there is no space to properly freeze ice wands to use for cooling. EHS strongly recommends the other walk in cooler compressor be installed to spread out the use and cooling or to add additional equipment such as a blast chiller or freezer to properly cool foods. VERIFICATION REQUIRED to re-evaluate cooling throughout facility and assess a plan for proper cooling going forward without the additional equipment.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles on the cook line with no label. PIC identified products as butter substitute and oil.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy presence of fruit flies throughout facility including bar area, dining room, cook line, and basement prep kitchen. PIC stated they have a contract with ECOLab for pest control and they come monthly. Pest control was on site last week. EHS recommended that PIC increase visit frequency for pest control until fruit flies are eliminated or controlled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed washed and cut strawberries that were being stored in the original (not smooth and easily cleanable) container that they are shipped in. CDI: Strawberries voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth held in sanitizer bucket on the line below required concentration. CDI: Bucket was changed and sanitizer refilled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers and pans stored as clean at the 3-comp downstairs and in the storage area. CDI: Containers and pans separated for air drying. Facility does not have adequate air drying space. EHS recommends adding additional racks or shelving if possible. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sanitizer bucket in the handsink near the front line. Handsinks may only be used for handwashing. CDI-sanitizer bucket removed from sink 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink in the bar that did not have paper towels. CDI-paper towels provided for handsink NOTE: the apron that is in front of the papertowel and soap dispeneser downstairs should be removed due to possible contamination of hands during wash. Maintain access to soap and papertowel dispenser.

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 sausage links that were cooked today that had no temperature change in 35 minutes. 70F at 0940 and 70F at 10:15. CDI-sausages were moved to the reach in freezer upstairs and properly cooled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cane butter, salsa, eggs, and french toast batter and sausage that were above 41F. Cane butter and salsa were in the WIC. Eggs were out on the counter near the grill being used, french toast batter was in prep unit. CDI-eggs, and french toast batter were put into reach in coolers to quickly cool. Salsa was uncovered so that there was adequate air flow. Cane butter process will change to cool in shallow pan uncovered when prepared and then for it to be placed into ramekins quickly and rechilled as needed. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pico, sausage links and costa Rican sauce that were cooling while tightly covered. Lids were on all of the food products which did not allow the air to flow through to cool. CDI-tops were taken off of the products to allow air flow. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal and plastic pans that were wet stacked. Equipment and utensils must air dry before stacking. CDI-pans were placed on dirty side of dish machine to be rewashed. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed slicer and mixer that contained food buildup.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash bags and boxes in the refuse area. Storage area and enclosure for refuse, recyclable or returnables shall be maintained free of unnecessary items. This is a shared dumpster.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dish washer handle soiled utensils then handle clean without handwashing in between. Stopped employee, educated, and she complied.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above ready to eat bacon, vinagrette, sauces. All items were discarded (due to being out of temperature) except for shell eggs.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Dish machine was not producing a 160F plate temperature per the disc thermometer. Ecolab was called and arrived during inspection. Dish machine was hitting 161F plate temperature by the end of the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked pork on hot line at 127F. It has been out for less than 4 hours so it was reheated to 198F before being placed back in the hot line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one refrigerator on the cook line not properly holding. Items inside were holding 45-51F. All food items except raw shell eggs were discarded (liquid eggs, sauces, herb goat cheese). Observed foods in the prep unit holding 38-51F. Moved items prepped today to freezer to rapidly chill. Observed pepper jack and chicken sausage cool to below 41F. Others were still cooling at the end of the inspection. Do not overfill containers and chill items prepped before placing in prep unit.

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 grits without date in walkin cooler. Observed bbq butter without date in refrig. Both 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 is missing the disclosure (example: "Cooked to order") on the menu. There are also fully cooked items (like chicken sausage and shrimp) with an asterisk. Return visit required to ensure corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic container of grits in walkin cooler with lid. Temped at 174F. Immediately intervened and had them move to an ice bath with frequent stirring.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets of sanitizer with towels registering at 0ppm Quat. Refilled with fresh sanitizer at 200ppm Quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and plastic containers wet stacked (both upstairs and downstairs). Separate to air dry.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single use jugs on the floor downstairs. Move to shelving/off the floor.