VBGB BEER HALL AND GARDEN

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Establishment was provided updated inspection report but was unable to provide documentation of employees being informed of responsibility to report. CDI- EHS provided updated employee health agreement. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Blue cheese dressing held in front reach-in unit temping above 41F. PIC stated item had been in unit since 8/25. Unit had an ambient temp of 44F during inspection. No other TCS foods held in unit. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Food thermometer provided by PIC was within +30F of EHS thermopen. CDI- PIC provided new thermometer and calibrated each during inspection. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI 4-502.11(B) Provide accurately calibrated thermometers. Pf. SEE COMMENT ABOVE. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-501.11 Maintain equipment in good repair. Gaskets of prep unit, 3-door reach-in, and grill drawers needing replacement. *REPEAT* 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards need to be resurfaced or replaced.

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 gaskets on grill drawers with heavy food debris and residue accumulation. Observed fan above prep area with heavy dust accumulation. Increase cleaning frequency. *REPEAT*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles and vents needing cleaning.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored as clean with food residue accumulation at grill station. CDI- PIC removed item to be cleaned and sanitized.

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 5 plastic pans of beer cheese in 3D standing RIC, small plastic pans of feta, dated 1/27. 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 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 cooked Mac noodles cooling at a rate below .12F/min in WIC. CDI- EHS discussed cooling methods, PIC had item remove to shallower pans and tightly plastic covering removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle without label on cookline. CDI-labels were added. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed long flip top in disrepair. PIC stated work order had been put in. Observed gaskets on grill drawers in disrepair.

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 gaskets on grill drawers with heavy food debris and residue accumulation. Observed fan above prep area with heavy dust accumulation. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean with visible debris. CDI dishes moved to 3 comp to 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 cooked pork over 41F.. CDI pork was voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.Observed squeeze bottle without label to identify contents..CDI labels were added.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed utensils stored as clean in bins with visible debris. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed pans stored as clean stacked wet.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on walls inside ice machine. Increase frequency of cleaning unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in low boy cooler corn/bean salsa above 41F with date marking 6/24-6/30 CDI - PIC discarded containers. Observed Feta cheese in low boy cooler above 41F from 6/24-6/30. Observed container of portioned cups of cooked macaroni above 41F. PIC stated items were cooked around 11:30AM CDI - PIC voluntarily discarded container. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pulled pork in portioned bags from around 4:00PM above 41F. CDI - PIC move food to sheets pans and place in WIC to quickly cool down. EHS observed low boy cooler ambient air above 41F evidence by probe thermometer reading 55F. No other foods were inside unit. CDI-PIC will call for repairs. 3 DAY VR REQUIRED. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in 3dr reach in cooler 6 plastic containers of cooked beer cheese above 41F with date marking 6/24-6/30. CDI -PIC voluntarily discarded food. Observed external analog thermometer above 60F, EHS observed internal refrigeration at 52F-62F with probe thermometer and observed pooling water on the lower shelf inside unit. PIC moved all TCS items to WIC. Raw chicken, buttermilk, sliced American cheese, and hot dogs. which were all below 41F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in WIC pan of portioned cooked chicken wings above 41F with date marking 6/24-6/30. CDI - PIC voluntarily discarded food.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. PIC has pest control ORKIN service establishment monthly.

REPEAT 4-501.11 Maintain equipment in good repair. Observed low boy cooler not properly operating at safe internal cold holding temperatures along with 3dr reach in cooler. PIC has called for repairs. No TCS foods will be stored inside both units until repairs are completed.

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 lower shelf of 3dr RIC with pooling water and food debris. Keep equipment in good repair.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed personal open drink can being stored on cutting board. CDI -Employee voluntarily discarded personal drink can.

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 cooked chicken wings in low boy cooler past 7 day date marking paremeters (1/22/25.) CDI - PIC voluntarily discarded pan of cooked chicken wings. 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 two pans of cooked pulled pork in cold drawer past 7 day date marking parameters (1/26/25.) CDI - PIC voluntarily discarded two pans of cooked pulled pork. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut cherry tomatoes and coleslaw in flip top unit without any date marking. CDI - PIC was able allowed to date mark both containers with yesterdays date.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen completely open. No receiving occurred during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed red two sanitizer buckets with wiping cloths stored in solution below 50PPM quat sanitizer. CDI - PIC discarded solution and obtain sanitizer from 3-comp-sink at 300PPM.

4-501.11 Maintain equipment in good repair. Observed one in-use metal sifter basket with rust build up and white paint chipping. CDI - PIC voluntarily discarded sifter basket. Observed second metal sifter basket stored clean with rust build up and white paint chipping. CDI -PIC voluntarily discarded sifter basket. Observed food brush with melted bristles and burnt handle stored clean. CDI - PIC voluntarily discarded food brush.

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 a few clear food containers stored clean with up sticker and sticker glue still attached. CDI - PIC moved containers to 3-comp-sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed bag of spoiled spring mix leaking dark brown liquid from inside bag. CDI - PIC voluntarily discarded bag and box.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal tongs store clean with built up and encrusted grease. CDI - PIC moved tongs to 3-comp-sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 corn bean salsa and container cooked chicken wings with datemarking of 10/18-10/24 in low boy cooler. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed four containers of cooked beer cheese in reach in cooler with date marking of eight days instead of seven 10/26-11/02. EHS allowed PIC to properly date mark containers properly.

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 clear scoop submerged inside flour mix in food container. CDI - PIC removed clear scoop to 3-comp-sink

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stored clean cutting boards stacked on top of each other not allowing to air dry properly. CDI - PIC rearranged cutting boards to allow for proper air drying.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink not sealed to wall and loose to touch. 4-502.11(A) Maintain utensils in good repair. Observed several metal tongs with burnt and damaged plastic handles stored clean. CDI - PIC voluntarily discarded roughly metal tongs.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed 3-comp-sink with no air gap. Piping is inside floor drain. Piping needs to be above floor grate. 3 Day VR Required.

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 two wall mounted fans in-use with built up dust and debris in kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of each; raw pork, raw steak skewers, and raw chicken bites in low boy cooler above 41*F. CDI - EHS observed PIC voluntarily discarded food. 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 flies throughout kitchen area. PIC stated they have Orkin has the pest control company.

4-502.13 Single-use and single-service articles cannot be reused. Observed several aluminum steam table pans being reused for food storage.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one blue and white cutting board stored clean with scratch and deep score marks along with heavy discoloration. CDI - PIC voluntarily discard items. 4-501.11 Maintain equipment in good repair. Observed two low boy drawer gaskest torn in need of replacement and WIC door gasket.

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 inside lid of ice machine with pink build up. CDI - PIC will schedule deep cleaning of ice machine.

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 stained ceiling tiles in need of cleaning and painting. 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 two wall mounted fans with dust 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 grease build up on hood filters in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two containers of chicken in the RI, cold holding at temperatures above 41F. CDI. PIC indicated that they were made this evening and took it back to the WI to be cold properly. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored by handwashing sink. CDI. PIC removed. Repeat ***improvement from last time

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored by prep area. CDI. PIC removed. Repeat ****improvement from last time.

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 cooked, portioned, and bagged pulled beef cooling in reach in cooler. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to on cooling method.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry food stored by handwashing sink. CDI. PIC removed

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking food without a hair restraint. Wear hair restraints to prevent contamination. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in sue wet wiping cloths stored in solution at 10ppm quat sanitizer. CDI. PIC replaced the solution.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee portioning French fries without a hair restraint. Wear hair restraints to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed WIC holding above 41F. No TCS foods were being held in the WIC, only alcohol. Establishment is able to maintain all TCS foods at 41F with other cold holding units. Repairs were being made to WIC at time of inspection. Establishment will not store TCS foods in WIC until 41F or below can be maintained.

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 of food residues on oven and on containers holding flour. Increase cleaning frequency in these areas.

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 on walls in kitchen and storage area. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table with French fries. CDI-Phone was removed from prep table. 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 dust and debris buildup on air duct of ice machine. Increase cleaning frequency.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled spice shakers in kitchen area. -0 points-

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 of residues and dust on shelving and under food prep surfaces in kitchen area. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 ground beef stored above ready to eat hot dogs in refrigerated drawer. CDI - Storage order was corrected and raw items were moved closer to drawer opening. -0 points-

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 cooked, portioned, and bagged pulled pork cooling in reach in cooler. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to revise portioning methods for pulled pork. Cool pooled pork to 41F or less prior to bagging and portioning, bag and portion in smaller batches, and leave bags open to allow cold air to circulate in and around food product. -0.5 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed air blade not working at rear kitchen door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen area. -1 point-

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 in use sanitizer bucket stored on floor in kitchen. CDI - Sanitizer bucket was moved to riser. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing a hair restraint. -0.5 points-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed small cups of cooked vegetables in walk in cooler stacked on top of one another with single serving cups making contact with food in cup below. CDI - Cups were stacked in walk in cooler to prevent contamination. -1.5 points-

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 tightly wrapped containers of cooked vegetables cooling in walk in cooler. CDI - Plastic wrappings were removed from vegetables to allow cold air to circulate in and around food product. -REPEAT- -1 point-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with sanitizer stored on the floor in kitchen area. -0.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked noodles hot holding at 117F. CDI - PIC moved noodles to microwave to be reheated. Noodles were reheated to 177F. -1.5 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a tightly covered plastic container of cooked chicken wings cooling in walk in cooler. CDI - Plastic wrap was removed from plastic container to allow for cold air to circulate in and around food product. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches while preparing food. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed pull out cooler drawers with torn gaskets. Replace gasket. -REPEAT- -0.5 points-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizing solution in 3 compartment sink testing 0ppm QAC. CDI- adjustment to dispenser made by PIC and tested at 200ppm QAC. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed old date mark stickers on containers stored as clean. CDI- clean removing stickers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, raw ground beef patties in cook line drawer cooler > 41F. Items were stocked in cooler 1 hour prior. CDI- moved food items to reach-in cooler for rapid cooling. Observed < 41F prior to departure. Line drawer cooler ambient temp observed to be 55F and will not be used until repaired. VR required within 10 days.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed TCS foods (macaroni, marinara sauce, sliced cantaloupe) in walk-in cooler without date mark. CDI by discard. 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 TCS food items date marked beyond 7 day hold time. (chorizo sausage). CDI by discard.

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 food items in cooling process wrapped in bags and/or covered with lid. Food items were still within cooling temperature parameters. CDI- food items placed in shallow pans uncovered and returned to walk-in cooler.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed line drawer cooler without working thermometer. Digital display is not working. CDI thermometer placed inside unit.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizing solution in sani bucket testing 0ppm QAC. CDI refilled at 200ppm QAC.

4-501.11 Maintain equipment in good repair. Observed cook line Turbo Air drawer cooler 55F. Replace torn gaskets. Repair to hold foods 41F or below.

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 build-up on wall at 3 compartment sink.