SNOOZE AM EATERY SOUTH END

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed in bottom of sandwich cooler on shelf above other food on line. Do not store employee drinks above food for customers.

3-302.15 Wash fruits and vegetables prior to use. Stickers observed on avocados in sandwich cooler on line. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. REPEAT

5-501.15 Provide dumpster, waste containers that are of sound construction. Dumpster has broken lid. Contact waste management company to replace dumpster. 0 pts.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple hotel pans of various TCS food items that were prepped yesterday and left uncovered inside the WIC. Ensure all food items that have completed the cooling process are covered to prevent contamination. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed one food employee with gloved hands refill pan of raw shell eggs at the line from cambro in the WIC, then handle prepped onions and other RTE food items to fulfill order at the make line without changing gloves. CDI: PIC educated employee and employee removed gloves, washed hands, then don new pair of gloves.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pan of hard-boiled eggs and pan of house-made salsa both missing date labels and stored inside make table 2. Observed pan of baked sweet potatoes missing date label stored inside cooler drawers 1. Observed opened jug of whole milk and opened carton of pasteurized liquid eggs missing dates of open stored inside WIC. CDI: PIC created date labels for all above mentioned TCS food 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 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 poached eggs held on TPHC at the make line without a start or end time. PIC stated poached eggs were placed on TPHC at 8:00AM this morning. CDI: PIC created time stamp with start and discard time for poached eggs. REPEAT VIOLATION.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled shaker bottles of seasonings at the make line. Keep all working containers of food labeled for easy identification.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still intact on skin of avocados stored in a pan at make table 2. Remove all stickers from avocados prior to washing to prevent physical contamination. REPEAT VIOLATION.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of single-serve to-go containers stored right-side-up, out of it's original protective packaging, along the make line. Keep single-serve articles stored inverted when out of it's original protective packaging to prevent contamination.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee coffee cup stored on shelf inside the WIC, above different food items. CDI: PIC removed employee drink from shelf to prevent contamination.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap in soap dispenser at the women's restroom. CDI: PIC had employee refill with soap immediately.

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 poached eggs held on TPHC at the make line without a start or end time. CDI: Food employee voluntarily discarded the poached eggs.

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 actively engaging in food prep at the make line without a hair restraint. CDI: PIC had food employee obtain a ballcap to prevent contamination.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still intact on skin, stored in a pan inside make table 1. Ensure stickers are being removed prior to washing avocados. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed damaged lid of make table 2. Repair lid to maintain make table in good working order. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points today since different equipment was observed in need of repair.

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 dust and debris buildup on clean dish racks. Increase cleaning frequency. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two hashbrown cakes hot holding under a heat lamp below 135F (see temp chart). PIC stated these items are not on TPHC, and that they made these hashbrown cakes 20 minutes prior, from the container of hashbrowns hot holding above 135F on the stovetop. CDI: PIC reheated hashbrowns on the flattop above 165F before placing back under the heat lamp to hot hold. REPEAT VIOLATION. *Note: Although a repeat violation, today's observation was only for two hashbrown cakes. Points deducted will be kept at half, but will take full points if observed out of compliance again during the next routine inspection. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two out of four sanitizer buckets full of QUAT sanitizer at the make line reading 50ppm. CDI: PIC refreshed the two sanitizer buckets with properly concentrated QUAT sanitizer, reading 200ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed a pan full of avocados with manufacturer's stickers still intact on the skin, stored inside one of the make tables. CDI: PIC had food employee remove all stickers, then wash the avocados, before placing back into the make table for use.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed ice cream scoops and rubber spatulas stored on top of the cooler drawers at the make line, to which PIC stated these get washed/rinsed/sanitized at the end of every day. EHS explained to PIC that all in-use utensils (used for TCS food items) stored at room temp shall be washed/rinsed/sanitized every 4 hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic containers and metal pans wet-stacked and stored in the clean dish rack. CDI: Containers and pans were separated to allow proper air-drying. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed 3-compartment sink in need of re-caulking. Re-caulk 3-comp sink.

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 pool of standing water on the bottom interior surface inside the lowboy cooler. Observed soiled gaskets in cooler drawers. Observed dust and debris accumulating on shelves of clean dish rack. REPEAT VIOLATION.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a squeegee in basin of hand-sink at front waitstaff prep area. CDI Item removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with residue, PIC stated equipment was used yesterday. CDI PIC facilitated the cleaning of deli slicer. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Hashbrown patties and poached eggs holding under heat lamp not holding 135F and above. CDI PIC reheated hash browns and discarded egg. Going forwarded items were added to TPHC and will be given blanket 4 hour time stickers. At end of 4 hours, items in container will be discarded and new container will be put out with another 4 hours sticker. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers stacked clean “wet nesting”. Allow equipment and dishes to completely air dry before stacking.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up and residue on shelf/surface of prep unit. Clean with more frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink when EHS went to re-wash hands. Observed employee wash hands prior to event earlier in inspection and dry hands properly so paper towels had recently run out. CDI PIC replaced paper towels.

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 cream cheese and cut tomatoes with no prep date. Observed grits in hot box with no prep date. CDI PIC voluntarily discarded cream cheese and cut tomatoes. PIC date marked grits. Prior to PIC understood that if something was held only for service that day it required no date. However, grits are par cooked days before, then portions are taken out and other items added for service per day. EHS told PIC that the original date of prep-date of par cook, has to follow product even if portion taken out is used within a day of service. 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 .

3-501.19(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 shell eggs held on TPHC with no start time. PIC placed time stamp on items. Repeat VR required. 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. No written procedures for 1/2 and 1/2 held on time in front of house. CDI PIC voluntarily discarded. 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 several employees with facial hair requiring beard guard that were not wearing beard guard.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed peeling sealant around hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes in prep top and milk in both wait staff stations holding above 41F. Wait station RIC near back door ambient holding above 41F. Tomatoes and milk from station near back door were voluntarily discarded. Milk from front wait station was placed in WIC to rapidly cool. Spoke to PIC about placing milk on TPHC during heavy business hours. 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 shell eggs held on TPHC with no start time. PIC placed time stamp on items. Repeat

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 some working bottles of oil not labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees with facial hair requiring beard guard that were not wearing beard guard.

3-302.15 Wash fruits and vegetables prior to use. Observed whole avocados in top of prep unit on line with stickers. Ensure avocados are washed and stickers are removed prior to cutting.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean being “wet nested”. Ensure containers are completely air dried before stacking. Pyramid stack to allow for air drying, then stack normally. Repeat

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee use gloved hand as utensil to taste omelette that came off line for service, then require discard of omelette and redo of order because of quality. Employee then began to grab scoop for cooked chicken with out change of gloves and hand wash. CDI Employee redirected to wash hands and don new gloves. Observed other employees throughout inspection hand wash before donning new gloves when switching tasks. Improvement, no escalation in points. Repeat

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sweet potatoes and hot brined pickled onions made the day before with no date mark. CDI PIC date marked 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 .

3-501.19(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 skewers held up at bar with raw, non TCS items and hot brine pickled pepper (TCS) being held out on TPHC, according to employee, all day, with sticker that gave start time and end time of 24 hours. CDI EHS educated employees that because the hot brine pickled pepper is included that (and according to TPHC paperwork 4 hours was written) the peppers can be held out of temperature for 4 hours then needs to be discarded. End time of 4 hours was added to stamp.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean being “wet nested”. Ensure containers are completely air dried before stacking. Pyramid stack to allow for air drying, then stack normally.

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 employee’s closed beverage container stored on line where food prep was actively taking place. CDI-Employee removed drink from prep line.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed two employees remove gloves and begin to don new gloves for food prep. CDI-EHS educated employees on when to wash hands. Both employees properly washed hands before donning new gloves for food prep.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee beverage container stored in hand sink. CDI-Upon request, PIC removed employee beverage container.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored over pasteurized liquid egg product in WIC, prep top, and reachin. CDI-EHS provided storage order education and PIC corrected storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed numerous types of unwashed produce stored over RTE foods in WIC. Observed unwashed tomatoes stored over RTE sauces and butter in reachin.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a slicer stored as clean, with visible food debris attached on blade. CDI-PIC instructed employee to complete W/R/S process. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup inside ice machine. Increase cleaning frequency.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed cooked, thawed black rice and quinoa without a thaw date or accurate discard date. CDI-PIC voluntarily discarded RTE TCS foods that were not accurately date marked.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee redbull on prep table and employee orange juice over open prep top. CDI-PIC moved beverages to a designated area.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed two employee remove gloves and begin to don new gloves for food preparation. CDI-Education provided to employees and employees properly washed hands prior to donning new gloves for food prep.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored over RTE cheeses and milk. Observed raw bacon stored over pancake batter in large reachin. CDI-PIC corrected storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed strawberries stored over washed, diced peppers and onions. Ensure RTE foods are stored over unwashed produce.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup inside ice machine. CDI-Employee thorough cleaned ice machine during inspection and removed all buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed hot pickled onions at 45F and sliced havarti at 46F. CDI-PIC voluntarily discarded both TCS foods that were above 41F.

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 3 types of hollandaise sauces that PIC stated were held on time, without any sort of time stamp to indicate 4 hour window of time the food is held on TPHC for. CDI-PIC voluntarily discarded sauces. Replacement sauces were prepared and correct time stamps added.

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 multiple shakers containing various spices without labels. Add labels to all working containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees preparing food without a restraint for their facial hair, like a beard guard. Ensure all employees restrain facial hair with a beard guard to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 50 ppm. CDI-PIC remade sanitizer buckets to correct ppm of quat sanitizer.

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

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 various hollandaise sauces holding on TPHC, but PIC was unable to provide written procedures for holding hollandaise sauce on TPHC. All hollandaise sauces observed properly labeled with 4 hour holding period. - CDI - PIC stated procedures were posted on wall and must have fallen off. PIC reprinted written procedures and posted on wall. - *NOTE: Written procedures available in facility for all other items held on time. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various squeeze bottles of condiments lacking labels. - CDI - PIC labeled all squeeze bottles.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed ice in both server handsinks. Observed tea/coffee staining on front server handsink. CDI: Sinks cleaned. Ensure handsinks are only used for handwashing. REPEAT VIOLATION

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler with hot pickled onions, goat cheese, and shredded cheese above 41F. CDI: Items voluntarily 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 .

4-601.11(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 black build up on gaskets of server reach in cooler. CDI: Gaskets cleaned. Observed food debris and build up on top of dish machine near left side door. REPEAT VIOLATION Previous violation corrected.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed overfilled dumpsters to the point where there are cardboard boxes around the dumpster and lids cannot close. Ensure more frequent pickups are made. This is a shared dumpster.

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 cleaning needed in server area where bins for recycling and compost are. CDI: Area cleaned.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed employee discarded glass of water in handsink. Do not discard anything into handsink. Use prep sink or 3 compartment sink for this purpose. - CDI - Education provided. Sink cleaned.

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 butter lacking time label to indicate the 4 hour mark which the food should be discarded. - CDI - PIC discarded butter and made new container of butter. New container properly labeled with time indicating 4 hour mark in which the food should be discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - REPEAT - Observed grits cooling in too deep of pans on speed rack in walk-in cooler. Grits were still above 100F after being in the cooler for over an hour. - CDI - PIC thinned grits into multiple pans. EHS observed grits meet required cooling parameters. Ensure grits are not portioned too deep when cooling moving forward.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris on the inside and outside of equipment, such as reach-in coolers. Clean and maintain clean.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee handle raw unpasteurized shell eggs and then remove soiled gloves and begin to don clean gloves to work with ready to eat foods with no associated hand washing. CDI - hands washed. 2-301.14 (B) Wash hands after using the toilet room.- P. Observed employee leave mens restroom and return to kitchen and begin to don gloves without washing hands. CDI - EHS directed employee to wash hands when returning to kitchen even if hands were washed in toilet room. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee repeatedly wiping hands on visibly soiled wiping cloth and then continuing on to food handling activities without washing hands. CDI - EHS discussed with PIC - hands washed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed pan of raw chicken sausage patties stored directly above cooked black beans in upright cooler. CDI- sausage removed. REPEAT - no escalation at this time as EHS observed cold smoked salmon properly stored. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed multiple retail packages of blackberries in use in flip top unit. Upon discussion with PIC, it was found that establishment is washing the berries but returning them to the original retail packaging with absorbent liner which cannot be properly cleaned and sanitized. CDI - berries removed from packages and re-rinsed. Once berries are washed, place them in a clean and sanitized container for service. Do not return to unclean retail packaging.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine at bar area dispensing 0ppm cl in final rinse at time of inspection. Multiple attempts to correct issue attempted, however, sanitizer continues to return to 0ppm after priming and checking all hose connections. CDI - all bar utensils washed/rinsed/sanitized in main kitchen dish machine until machine repaired. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in-house, hot pickled sweet pepper garnish at bar above 41F. Product was on ice, however ice was not up and around the product. CDI: peppers returned to reach in cooler to chill back to 41f as they had been out less than 2 hours. Note: house hot pickle process peppers require either time or temperature control unless establishment has product lab tested and provides documentation otherwise. This item has been noted as out of temperature compliance on past inspections. Establishment must either maintain the Bloody Mary skewers which contain these hot peppers at 41f or lower or use TPHC procedures completed during inspection today. 0 point deduction today as all other cold holding in compliance.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of yellow chemcial PIC identified as peroxide multi disinfectant with no identification at cook line. CDI - label applied

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 various prepared TCS foods cooling in open and actively used service coolers including goat cheese and freshly made whipped butter in flip top unit, portioned bags of shrimp in grill drawers. CDI - items relocated to alternate coolers to quickly chill. Cool foods in equipment designed for cooling and not in open service units. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in both back of house and bar areas. Contact PCO for service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk from previous days delivery stored directly on floor in WIC. Store food at least 6 inches off of floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed back of house employees wearing bracelets above food handler gloves while handling food. Remove watches and bracelets from arms when handling food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed visibly soiled cloths used to wipe out food debris from egg pans, used to wipe hands, and used to wipe down counter surface in front of grill area. Once a wiping cloth has been used and is soiled, either place it into sanitizer if it will be used again or remove it to soiled linen for cleaning. Do not wipe hands with used soiled wiping cloths (see #8).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and beverage items stored mixed with restaurant food items in line coolers. Separate employee food and drinks from restaurant food.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility has a kit with instructions for clean up however no additional procedures specific to facility are in place. CDI- provided poster and educated PIC.

6-301.14 Post a handwash sign at each handsink. Observed hand sinks at server station and bar area without signs. CDI- stickers provided to PIC.

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 cold smoked salmon stored over black beans and other RTE items in 2 door reach in cooler. Observed salmon stored above cooked bacon in walk in cooler. CDI- salmon relocated to bottom shelf. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed several employees touching clothing, hats, leaving work station while wearing gloves and continuing to prepare food with same gloves. CDI- employees educated; discarded gloves, washed hands and donned clean gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine in kitchen and at bar area dispensing 0ppm at time of inspection. Hose reconnected to kitchen dish machine and primed until dispensing 50ppm. Empty bottle of sanitizer replaced at bar dish machine and primed until 50ppm observed.

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 half of opened deli ham and container of half and half in walk in cooler without dates. CDI- educated PIC and items dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed squeeze bottle of sauce at steam table past 7 day expiration. CDI- product discarded. Facility overall has a good date marking system in place.

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 two small pans of melted butter on line at grill and at expo station without time stamps. CDI- both items labeled with time. Observed written procedures for hollandaise sauce only. Template TPHC form provided to PIC to complete for butter. 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 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 container of hot pickled peppers and onions in tightly covered containers in walk in cooler. CDI- uncovered and/or placed in shallow containers to cool.

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 two containers of white dry goods unlabeled.

3-302.15 Wash fruits and vegetables prior to use. Observed whole avocados in top of prep unit on line with stickers. Ensure avocados are washed and stickers are removed prior to cutting.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans stored as clean. Do not use towel to dry utensils. Observe employee using towel to dry plates. CDI- educated employee.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash water at 3 compartment sink heavily soiled. Ensure water is changed when soiled. CDI- water was discarded and refilled.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed server station handsink with ice in it. CDI: Sink cleaned. EHS reminded PIC that hand sinks shall only be used for handwashing.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce (tomatoes and peppers) stored over ready to eat items in walk in cooler. CDI: Items were rearranged. REPEAT VIOLATION 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw salmon stored over ready to eat items in the reach in cooler. Observed raw salmon stored behind ready to eat items in the cooler drawer. Observed raw shell eggs stored behind pasteurized eggs in prep top. CDI: EHS discussed proper storage order with PIC. Items reorganized. REPEAT VIOLATION EHS provided PIC with walk in cooler storage diagram and with reach in cooler storage diagram.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shredded pork holding below 135F in the hotwell. CDI: Product was rapidly reheated to over 165F. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in-house, hot pickled sweet pepper garnish at bar above 41F. Product was on ice, however ice was not up and around the product. CDI: Product was rapidly chilled in cooler, fresh product brought out and ice bath was properly made. All other cold holding was in compliance today during inspection.

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 marked on raw shell eggs that staff stated are held on TPHC. Procedure for eggs was posted at the egg station. CDI:Eggs marked for 6am when they were pulled from the walk in. REPEAT VIOLATION Previous violation corrected.

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 with no label at the pancake station. CDI: Employee identified product as canola oil. Product labeled. REPEAT VIOLATION Significant improvement from previous inspection as only one bottle was unlabeled today.

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 at pancake station stored in water at room temperature. CDI: Water container was moved to the stove top and held at 135F and above. 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 one scoop on line in the cooked peppers and onions stored with the handle in the food. CDI: Handle removed. REPEAT VIOLATION

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored over ready to eat shrimp in the walk in cooler. Observed raw salmon stored behind ready to eat food in the cooler drawer at the grill. Observed raw eggs stored behind pasteurized eggs in the prep top cooler. CDI: Items reorganized. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat hashbrowns and ready to eat mashed avocados. VERIFICATION REQUIRED

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and robot coupe stored as clean with loose food debris on them. PIC stated that items are clean. CDI: Items were cleaned. Items are stored where food and plates are passed over through an expo window. Consider covering clean items or re-arranging to prevent food debris from contaminating clean equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of chicken sausage hot holding at 115F in hot box. CDI: Product was rapidly reheated to 165F. All other hot items were in compliance today.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items throughout facility with no date mark including but not limited to portioned tofu, cooked shrimp, sliced ham, chub ham, Almond milk, and coconut milk. CDI: Items were date marked with date they were opened/prepped. Observed asparagus mix with today’s date when the mushrooms and onions in the mix were cooked yesterday. Observed roasted carrots, roasted Brussel sprouts, and blanched garlic all with today’s date when chef stated she did not when garlic was done and the others were done Monday. CDI: Garlic was voluntarily discarded. Carrots and brussel sprouts were labeled with date of prep (Monday). Observed house-made onion jam from 7/17 in the cooler drawer, Chile verde base from 7/24 in the cooler drawer, pulled pork from 7/23 in the reach in. CDI: Items voluntarily discarded. Observed Chile verde base in reach in date marked for 8/4 when it came from a pan date marked 8/1. CDI: Product dated 8/1. EHS and PIC discussed date marking and that shelf life of items cannot be extended because they’ve been portioned from a larger batch.

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 no time written on butter portions on counter. PIC stated that butter comes in unsalted. CDI: time written on pan for when it was pulled from cold holding.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on the “Bella! Bella! Benny” which contains a poached egg. 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 squeeze bottles throughout cooking line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket on the line with 50ppm quat sanitizer. CDI: Bucket was refilled to proper concentration. REPEAT VIOLATION

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of tongs stored down in spinach at front prep line. CDI: Tongs removed from spinach.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. Observed employee towel drying dishes. CDI: Employee was directed to let all dishes air dry. REPEAT VIOLATION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered employee beverage next to prep station and one above 3 compartment sink. They were relocated to designated employee area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine at bar was reading 0ppm chlorine. The hose was not reaching the sanitizer. It was corrected, unit was primed, and sanitizer read 100ppm. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in top of one prep unit at 41F-44F. Unit is to be turned down. Items were moved to TPHC (time as a public health control) and will be used within 4 hours of being placed in unit. Return visit required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one cleaner without a label. Labeled during inspection.

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 corned beef portioned and wrapped in baggies in a pan in the reach-in cooler. They were prepped today and at 51F. They were moved to the walk-in cooler on sheet pans to rapidly chill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with towel at less than 150ppm Quat. It was refilled to approved levels. REPEAT

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

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer was out at bar dishwasher. CDI - PIC refilled sanitizer at the bar dishwasher and it read 100ppm Chlorine.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory is missing the reminder statement. Reminder statement should read: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Verification Required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed QUAT sanitizer in buckets holding wiping cloths at below 100 ppm. CDI - Buckets were emptied and refilled with sanitizer at the appropriate concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed two door reach in unit next to the end of the cook line, was not working and not being used.