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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 an employee recontaminate hands after washing by turning the faucet off with bare hands. CDI - Employee was educated and they rewashed hands.

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 beef stored above steaks in the walk-in cooler. CDI - Items were moved to the correct order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 0ppm chlorine in the glass dish machine. CDI - Machine was primed and began to read at the appropriate concentration. Observed microbial growth inside of the left kitchen ice machine.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45 degree raw steaks inside of a under-counter cooler. Items were brought to the walk-in cooler to rapidly cool. Cooler will not be used until is repaired.

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 missing time sticker for fried onion straws. CDI - Time sticker was added for the time they were cooked.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout the kitchen.

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

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep cooler with stickers still attached.

4-501.11 Maintain equipment in good repair. Observed a leak in the walk-in compressor that is causing a large build-up of ice.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the 3-compartment sink faucet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

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 no written procedures for keeping fried onions on TPHC. Establishment uses date marking stickers for tracking start and discard times. CDI - Written procedures were created during inspection and e-mailed to PIC. PIC has been advised to maintain TPHC procedures in establishment. -1.5 points- 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.-Pf Observed salmon missing asterisk next to creole salmon dish on menu. An asterisk remains for salmon that can also be cooked to order and added to salad. PIC stated that new menus will be printed with corrections. Establishment will only offer creole salmon dish fully cooked until corrections are made. A verification will be conducted by March 5th, 2026 to determine if establishment is in compliance. -0.5 points-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water with a water temperature of 119F. -0 points-

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 food splash, debris, and food residues on floors and walls under and behind prep tables, under cooking equipment, and cold holding equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed heavy green buildup accumulating on lemons stored in box in WIC. CDI- PIC voluntarily discarded items. *REPEAT*

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 large container of pasta noodles fail to cool through first parameter. CDI- PIC voluntarily discarded item. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cubed watermelon and Asian slaw temping above 41F in low RIC. CDI- PIC voluntarily discarded items. *REPEAT* Ambient temp of unit read 45-46F. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 ettoufee without a date mark and whipping cream incorrectly dated. CDI- PIC was aware of when ettoufee was prepared and applied correct date mark. Whipping cream in unit was opened on yesterday, per PIC, and item was marked correctly. 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 container of pasta fail to cool through parameters due to being densely packed in Deep container with lid preventing cold air from cooling item. CDI- EHS discussed effective cooling methods, see item #20. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pans being wet nested on rack located on back line.

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 under hood system with heavy residue accumulation, metal pans and dishes stored with sticker residue still intact, racks in WIC with residue accumulation. Increase cleaning frequency.

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 areas under and behind equipment on cookline with food debris and residue accumulation. Walls on cookline with residue accumulation. Increase cleaning frequency.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee’s personal drink stored on shelf above prep sink while food prep was active. CDI- PIC removed drink to designated area. *REPEAT* 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s person phone stored on prep table on cookline. CDI- PIC removed item to designated area.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Molded Orange and some strawberries. *CDI - PIC removed and discarded molded items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 5 metal containers of various sizes, a knife, Two slicers, and a mixer stored clean with dried food debris. *CDI - PIC placed items into dish area to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Etouffee and 7 Small portioned plastic Containers of cooked potato's above 41F. *CDI - PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Portioned bags of pasta in metal containers in WIC with no change in temperature after 50minutes. *CDI - PIC evenly distributed portioned bags of pasta onto sheet trays in WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P- *Observed - Sliced Swiss cheese above 41F in grill station flip top possibly out of temp due to clean wash cloth in between the food and bottom of the container. *CDI - PIC removed clean wash cloth used for condensation absorption from bottom of container. PIC discarded bottom sliced that were in contact with unapproved food contact surface. And replaced towel with parchment paper.

*REPEAT* 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drink stored on prep table next to rice cooker. *CDI - PIC placed item onto lower shelf removing the possibility of contamination.

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 RTE food held over for more than 24hours without date make.. CDI. Items were labeled 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 RTE foods without labels. CDI.. Items were labled 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 . 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees in need of beard guard.

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 grease build up on shelf underneath hood were clean frying pans are stored REPEAT

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 soda bottle(it had been drank out of) stored with equipment. CDI.. bottle was voluntarily discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in "meat & sauce" section of walk-in cooler. Products with prep dates from 10/11/24-10/14/24. Ambient temp of unit fluctuating between 41F-43F. PIC contacted maintenance during inspection. Other sections of walk-in cooler (produce & beer/wine) meeting temperature parameters. CDI: PIC voluntarily discarded product. Observed TCS foods being held above 41F in sauté make table and fry reach-in cooler. Product with various prep dates. CDI: PIC voluntarily discarded products. PIC stated facility having long-term cold holding issues resulting in regular use of ice bags as a means to keep foods cold. EHS will make compliance visit within 10 days to verify units repaired and maintaining TCS foods at or below 41F. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler, sauté make table, and fry reach-in cooler unable to maintain TCS foods at or below 41F. 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 buildup on chicken reach-in cooler next to fryers. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cutting board and scoop stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various steaks and cut greens being held above 41F in meat reach-in cooler. Ambient temp of unit 43F. Food employee provided temp logs from pre-opening checklist - foods 37F @12pm. Unit possibly rising too much in temperature during defrost. PIC moved product to walk-in cooler for rapid cooling (<41F), voluntarily discarded cut greens, and placed work order for unit. EHS will return within 3 days to verify unit repaired and able to maintain TCS foods at or below 41F. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed meat reach-in cooler unable to maintain TCS foods at or below 41F. See violation #22 for details.

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 splash/debris on shelving in walk-in cooler and on shelving above fryers.

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 lobster cooling too slowly to meet cooling parameters. Product prepared between 12:30pm-1pm. See temperature chart and violation #33 for details. CDI: Education provided, PIC shocked product with ice bath and placed product into uncovered, sheet pans.

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 lobster cooling in deep, covered plastic cambros inn walk-in cooler. Product prepared between 12:30pm-1pm. CDI: Education provided, PIC shocked product with ice bath and placed product into uncovered, sheet pans. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean soiled with food waste and stickers/sticker residue. CDI: PIC sent to be re-W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed black bean hummus and pesto being held above 41F in walk-in cooler. Product prepared 09/04/23. CDI: PIC voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes and cooked garlic cooling in flip top portion of sauté make table. CDI: PIC covered product in ice for rapid cooling. REPEAT VIOLATION.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of prepared slaw with a prep date of 3/20 in walk in cooler. CDI - Slaw was discarded. -0 points- 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 .

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 covered hotel pan of cooked grits cooling in walk in cooler. CDI - Hotel pan was uncovered and moved to ice bath to rapidly cool to 41F or less. -0.5 points- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened boxes of bread stored on floor in walk in freezer. -REPEAT- -1 point-

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 can opener spike with black buildup, in need of cleaning. CDI- can opener removed from prep table, properly cleaned during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser stored in a chemical bottle that was labeled “sanitizer”. CDI- bottle emptied and properly labeled during inspection. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical bottle filled with degreaser stored with clean pots and pans at grill line. PIC stated it was accidentally stored here after facility did some deep cleaning last night. CDI- bottle removed from area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bread on the floor in walk in freezer.

3-302.15 Wash fruits and vegetables prior to use. Observed a halved avocado contacting the outer skin of another avocado with stickers attached, had not been properly washed prior to use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of metal bowls and plastic dishes wet stacked on clean dish shelving.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple small individual colored cutting boards with significant grooves/damage, no longer smooth and easily cleanable. EHS showed PIC cutting boards of concern, removed during inspection.

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 hard boiled eggs cooling from this morning did not reach 70F at the 2 hours. CDI - PIC voluntarily discarded the eggs during the inspection. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed expo station (sauces) ambient air temperature at 46F. Temped TCS products in the unit at 46F. Discussion with the chef revealed that TCS sauce products was placed in today around 10AM. CDI - chef relocated the TCS sauces back into the walk in cooler to cool back down to 41F or below. 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 .

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 facility fries onions and places on time. Unable to provide written procedures. CDI- Provided TPHC form to PIC, and filled out. Sent PIC copy. Please print out and have available during inspections.

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 Observed Roasted Garlic Aioli and Black garlic Aioli is made with raw shelled egg yolks. This sauce is used on the House Burger and Backyard Burger. These foods are on the Main Menu and Brunch Menu. Facility can either 1) update menu’s with and the disclosure (*) on the Roasted Garlic Aioli AND Black Garlic Aioli. OR Obtain Pasteurized Egg yolks for these two sauces. Verification will be conducted within 10 days to ensure compliance.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizing buckets at 100 ppm. CDI -buckets were remade and are now at 200 ppm of quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut sausage at 47F. Observed cooked ceviche (shrimp and fish) at 55F. CDI - PIC voluntarily discarded. Through discussion with the chef, the ceviche was cooled the night before and then portion out today. Explained that after portioning that the product shall be cooled back to 41F or below. Utilize a calibrated thermometer to ensure product is at 41F or below.

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 on date marking please visit: http://meck.co/FoodSafety Observed cut sausage prepped yesterday, without datemarking. CDI - PIC voluntarily discarded. -REPEAT- overall date marking has improvement, Half demerits.

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 or oil and wine not labeled at the prep line. CDI - Bottles were properly labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a box of lobsters on the walk in cooler floor. CDI - Chef elevated off the ground.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizing buckets at 100 ppm. CDI - Found that the sanitizer was almost empty, chef changed. CDI -buckets were remade and are now at 200 ppm of quat.

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 front condiment prep cooler accumulating some residue on the gaskets. Clean and maintain.

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 on date marking please visit: http://meck.co/FoodSafety Observed semi soft cheese (appalachia) mislabeled with name (cheese curds) and date marking. Discussion with the PIC, this cheese has a shelf life of 7 days. Observed made in house Etouffe base missing date marking. Observed bucket of feta cheese opened yesterday without date marking. CDI - PIC Appalachia was properly labeled and date marked as it was opened 4 days ago. PIC properly date marked the Etouffe and the Feta cheese. -REPEAT-

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 back side of the “clean” slicer (non food contact portion of the slicer) with food debris.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed mop sink faucet with an attached spray hose (under pressure). A Backflow ASSE 1011, 1012 is needed or remove the spray hose. CDI -PIC has removed the spray hose.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris under and around the dumpster. Clean to prevent attracting pests.

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 Cole slaw , noodles, and flounder prepped today and then placed in prep cooler at the service line and not at 41F or below. CDI - PIC removed the products and placed a sheet pan and into the walk in cooler to properly cool to 41F or below. Discussion on properly cooling foods prior to placing into service.

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 grits from the day before in the walk in cooler without date marking. Observed tuna in the cooler drawer without datemarking. CDI- PIC voluntarily discarded the grits and tuna.

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 sanitizer in sanitizing bucket below 200 ppm of quat. CDI - PIC remade the sanitizer and is now at 400 ppm of quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet stacked. Separate to air dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards along the prep line are scratched and scored. 4-501.11 Maintain equipment in good repair. Observed prep top cooler leaking water in the interior of the unit. Repair.

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 salmon, watermelon in the WI and RI cooling in tightly sealed containers. CDI. PIC removed the cover.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use dishes stored directly stored on the floor in the dry storage area. CDI PIC removed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Both sinks at the bar were missing hand soap. Soap was stocked during the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pork dumplings (with raw pork) stored above cherries in walk-in freezer. Moved dumplings to bottom shelf. Observed raw bacon stored above charcuterie in walk-in cooler. Moved bacon to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of buttermilk in the top of the breading station above 41F. One was in a shallow pan and one was double stacked. Discarded during inspection. Fresh buttermilk from walk-in cooler was placed in a deeper pan and placed back in the breading station top. Observed bagged pastas (2 types) in prep unit cold drawer at 44-45F. Moved to walk-in cooler to rapidly chill. Observed charred lemons sitting out on prep table. Discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of sugar stored on the floor in dry storage. Moved to shelving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet stacked. Separate to air dry.