CHOPLINS RESTAURANT

3-501.13 (A), (B), (C ) Use approved thawing methods. When thawing under running water, water must be 70 degrees or less. -Pf- Observed packages of steak thawing under 74F water. CDI - EHS saw employee putting steaks into container to thaw in prep sink. EHS educated PIC on proper water temperature for thawing and PIC moved steaks to WIC to finish thawing.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed food debris on interior bottom surfaces of prep coolers. Recommend more frequent cleaning.

-REPEAT- 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off.

-REPEAT- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed rubber kick plates separating from the wall below the entrance to the walk-in coolers. Observed pitting on the floor in front of the dish machine. PIC is working with contractor to repair kick plates and flooring.

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 three employee drinks stored on prep cooler cutting boards and shelves above food.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed an open bag of fries sitting in a container of raw meat. CDI - Item was voluntarily discarded.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45-47 degrees raw meats and lobster in the meat prep cooler. Raw meats were moved to the walk in to cool. Items will be placed in surrounding prep coolers until the cooler is repaired.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed medicinal ointment stored in a container above the fish prep cooler. CDI - Item was removed.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several pans of intact, ROP fish packages inside of the walk-in cooler.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shrimp stored on undrained ice in the walk-in cooler.

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

4-501.11 Maintain equipment in good repair. Observed a broken beer walk-in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed a mop sink hose being used for a pre-rinse due to the pre-rinse spray hose having weak flow. Observed a small leak in one prep sink faucet.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open dumpster door. Improvements made from previous inspection.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed rubber kick plates separating from the wall below the entrance to the walk-in coolers. Observed pitting on the floor in front of the dish machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee phone stored on a prep cooler cutting board.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed an open package of raw meat stored above ready-to-eat items in the reach-in freezer. CDI - Item was moved to the correct order.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 spray bottles of chemical without labels. CDI - Owner labeled 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 one box of food on the floor of the walk-in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food while wearing bracelets and one employee with no hair restraint.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan in the women’s restroom.

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

REEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed rubber kick plates separating from the wall below the entrance to the walk-in coolers. Owner has been experimenting with floor coatings to repair the pitting.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee handle raw fish and then change gloves before moving to work with ready-to-eat foods. No hand washing was completed between these tasks. CDI - Owner stopped employee and they washed hands.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage.

10-DAY VERIFICATION REQUIRED 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed red snapper on the menu with an asterisk for undercooking. No parasite destruction letter was available for this product. Owner stated that red snapper will be fully cooked until parasite destruction letter is obtained.

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 pasta cooling at a rate of 0 degrees per hour in the walk-in cooler. CDI - Product was uncovered and brought to the reach-in freezer to rapidly cool.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of sanitizer stored on top of a prep cooler. CDI - Item was removed.

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 pasta noodles attempting to cool in a tightly covered, deep plastic pan. CDI - Item was uncovered and brought tot he reach-in freezer to rapidly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. When thawing under running water, water must be 70 degrees or less. Pf Observed fish packages thawing under 96 degree water. CDI - Cold water was turned on and hot water was turned off.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap on the bottom left corner of the back door that could allow pests to enter.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed scallops and salmon stored on top of wiping cloths in the prep coolers.

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 and bracelet.

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 a cup with no handle being used to scoop sugar.

4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rusting shelves in both walk-in coolers. Observed a large amount of tape holding the gasket together on the walk-in beer cooler. Observed torn gasket at the bottom of the main walk-in cooler. Observed a “household use only” blender.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed grease and slight food debris on shelves above the prep coolers.

5-205.15 Maintain a plumbing system in good repair. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off. Observed a pre-rinse spray hose without sufficient pressure to clean dishes. Mop sink hose is being used until it is repaired.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed pitting and disintegration in certain portions of the concrete floor.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. 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 non-shatterproof bulbs in the heat lamp above plates. Observed employee cell phones stored on top of prep coolers.

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 employee beverage stored on cutting board of sauté make table. CDI: Food employee relocated beverage to approved location.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P Observed food employee preparing fully cooked bacon with no gloves on. PIC asked employee to put on gloves and employee did not wash hands before donning gloves. CDI: Education provided and food employee washed hands and re-donned gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee preparing fully cooked bacon with no gloves on. CDI: Education provided and food employee washed hands and donned gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large grater and can opener stored as clean soiled with food waste. CDI: PIC sent items to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white catch plate inside ice machine soiled with black buildup. CDI: PIC cleaned.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several TCS foods reheating at a rate too slow to meet reheating parameters in steam well. PIC stated product placed into unit @3pm. At almost 5pm, majority of product was between 84F-130F. EHS recommended use of stove and oven for reheating. CDI: Education provided and food reheated on stove (165F-195F).

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 utensils stored in standing water at dessert cooler/prep table. CDI: Education provided and utensils removed from standing water. PIC opted to place utensils on plate and rotate every 4 hours.

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 waste on top of dish machine. CDI: PIC cleaned during inspection.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed concrete floors with mild-moderate disintegration/“wear and tear”. EHS spoke with PIC about sealing floors or putting down more tile to make floor smooth, nonabsorbent, and easily cleanable. REPEAT VIOLATION.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bag of green bean on a container with raw lamb. CDI- Removed. Observed raw scallops placed behind tomatoes in the prep top. CDI- Scallops placed in front. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, letttuce, blue cheese, feta, crab meat, burrata, house-made sauces and roast beets holding above 41F in prep top/ low reach in 3. CDI- All items discarded. PIC/ EHS found that the unit was turned off. Food items were in unit overnight. CDI- Unit was plugged in and cooled to 40F For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pasta and tomatoes in prep top 2 without a date. Items were made Friday. CDI- Discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasonings, oil bottles without labels.

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 above the prep sink, while chicken was thawing. Utensils were exposed to splatter contamination. CDI- Utensils removed.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors made of concrete. Floors are not cleanable, as EHS observed water absorbing into the concrete. Seal floors to be smooth and easily cleanable.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touch collard greens in steam well without donning gloves. CDI: Education provided, product reheated to above 165F, and food employee donned gloves.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several TCS foods being reheated in steam well at rate too slow to meet cooling parameters. Food employee stated process is to place products in oven for approx. 30 minutes then move to steam well to complete reheating. PIC opted to place product back into oven for additonal 30 minutes but some products still did not meet reheating parameters. EHS recommended utilizing full 2-hour window for reheating in oven. CDI: Education provided and products moved back into oven for rapid reheating(>165F).

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed burgers and Filipino steak with no disclosure on menus. CDI: Education provided and food employee marked products with asterisk on menus.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed French onion soup being held below 135F in steam well. CDI: PIC reheated product (>165F).

4-501.11 Maintain equipment in good repair. Observed torn gaskets on grill make table. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with moderate to heavy scoring. REPEAT VIOLATION.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer stored on top of flip top cooler. CDI - Spray bottle was moved to designated chemical storage area. -1 point-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored unprotected on top of ice machine -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep gouges and staining. PIC has new replacement cutting boards in storage. -0 points-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed internal surfaces of microwave with heavy food build up and splash. Clean at least every 24 hours. -1.5 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 non-food contact surfaces of flip top coolers, shelving, and cooking equipment with food splash, debris, and residues. Recommend higher frequency and more thorough cleaning. -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 dust on ceiling and ceiling vents in kitchen area. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed collard greens and French onion soup without a cover in the walk in, not in cooling process. CDI- products covered.

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 multiple products (turkey, green beans, lobster soup, broccoli cheese casserole) labeled 2-16, had exceeded 7 day (including the day cooked/prepped) date marking limit. CDI- products voluntarily discarded during inspection. REPEAT. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of seasonings with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers wet stacked on clean dish shelving.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to meat prep top unit with deep grooves, no longer smooth and easily cleanable. REPEAT. Note: points not escalated, PIC has removed old cutting boards since last inspection and has system for alternating them and shaving cutting boards. Frequency may need to be increased if deep grooves are present.

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 top of prep top cutting board during inspection. Observed employee drink stored on top of prep unit. REPEAT.

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 beef stored above cooked Turkey in walk in cooler. Pan of turkey was on the floor, beef on bottom shelf in walk in. CDI- turkey moved up off the floor, no longer below raw beef.

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 lobster soup date marked 10/21 and crab fondue date marked 10/22, had exceeded 7 day limit. CDI- products voluntarily discarded 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 a metal pan with cooked Turkey stored on floor in walk in cooler. Observed multiple boxes of food on the floor under shelving in walk in cooler, boxes of food (non TCS) on floor in beer cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with wrist jewelry during inspection.

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 to-go containers stored on shelving near cook line upright, not in packaging. Observed styrofoam boxes stored on dry storage shelving upright, not in packaging. Invert or store in protective packaging to prevent contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to meat prep top unit with deep grooves, no longer smooth and easily cleanable.

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 top of prep top cutting board during inspection. REPEAT.

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 an open can of soda stored inside cold holding prep unit, directly adjacent to retail food and plates. CDI- drink moved.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottles with no labels or labels that have faded and are no longer legible. CDI- bottle remarked. REPEAT. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of bleach stored in blue pallet on clean dish shelving, directly above plastic racks of clean glassware. CDI- bleach moved, EHS discussed contamination concern. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer at shelving at cook line that is above 400ppm quat sanitizer. CDI- bottle poured out, remade to proper concentration. 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 inside of prep unit with food debris buildup, in need of cleaning. Observed microwave with food debris buildup, in need of cleaning. Observed shelving between equipment at cook line with grease buildup, in need of cleaning. REPEAT.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a hose hooked up to mop sink with spray gun attached, no proper backflow prevention device attached at hose bib. Facility needs a backflow prevention device for hose bib if spray gun is to remain attached between uses. CDI- spray gun removed from hose. Facility will leave spray gun detached between uses, will look into a proper backflow prevention device.

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 floor drain area near ice machine with black buildup on the floor, in need of cleaning.

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 top of prep top cutting board during inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed asparagus, Brussels sprouts, greens mix (kale/veggies) and cooked collard greens stored in the walk in cooler with no covering/wrapping. Ensure products that are not in cooling process are stored with coverings/wrappings to avoid contamination.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles filled with chemical with labels that have faded, no longer legible. CDI- bottles relabeled. REPEAT. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of sanitizer registering above 400ppm quat sanitizer. Facility uses tablets and mixes into large bucket, EHS explained that sanitizer should be tested after making to ensure proper concentration. CDI- bucket poured out, sanitizer remade to proper concentration.

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 potatoes stored on the ground in dry storage area. Observed box of frozen oysters and a box of scallops on the floor in walk in units. REPEAT. Note: points not escalated due to improvement from previous inspection. Facility has added shelving, EHS observed a much smaller quantity of food on the floor compared to previous inspection, EHS believes there is an improved emphasis to put food on shelving compared to previous inspection.

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

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 to-go boxes stored on shelving, outside of original protective packaging and upright. Ensure single-service/single-use items are kept in protective packaging or stored inverted to prevent contamination. REPEAT. Note: points not escalated due to different nature of violation, last inspection referenced containers on floor.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed metal shelving in between cooking equipment with grease/black buildup, in need of cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed multiple products with no date mark during inspection, including a cooked spinach/bacon mix, scallop potatoes, lobster soup and cooked chicken. PIC was able to locate dates of products from larger stock in walk in cooler. CDI- dates placed on products, EHS discussed date marking requirements. 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 a container of slaw marked 2-1, had exceeded 7 day window. CDI- product voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles with no label near 3 compartment sink. CDI- products labeled as degreaser and bleach during inspection.

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 a couple of squeeze bottles and metal containers with seasonings (PIC identified) with no label at cook line.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed several boxes of food and a container of prepared collard greens on the floor in the walk in cooler, freezer and area near the back door. PIC stated that all products had been recently delivered. REPEAT.

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 a metal pan stored in container of sugar, metal pan does not have a handle, no ability to store with handle outside of food. CDI- PIC replaced with metal container with handle, left handle not contacting food.

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

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility with no irreversible temperature indicator. PIC stated that he is aware of requirement to be in compliance, forgot to order last inspection, will order ASAP. VR by 2-20-22 to ensure facility has obtained irreversible temperature indicator for high temp dish machine.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile missing in area above dish pit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a few employee drinks inside of reach in unit. Observed cell phones stored on prep surfaces during inspection.

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 with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to new food code. CDI- EHS emailed information including an example plan and poster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener spike with black buildup. Observed inside surfaces of black bus tubs with food debris. Observed a few plates and bowls stored as clean with food debris buildup. PIC stated many of the plates and bowls are not used frequently, EHS suggested cleaning and wrapping with plastic wrap to avoid contamination of lesser used utensils/equipment. CDI- can opener spike, bus tubs and plates/bowls run through dish machine during inspection. REPEAT.

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 potatoes stored on the floor near the back exit. Observed a few boxes of fish stored on the floor in the walk in cooler. Observed a box of bread stored on the floor in the walk in beer/wine cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food with a wristwatch on wrist.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few black bus tubs wet stacked on clean dish shelving. Ensure bus tubs are air dried after cleaning.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards attached to flip top units with deep grooves and staining, in need or resurfacing or replacing. PIC stated he will look into getting boards resurfaced, otherwise will replace cut boards.

4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. Facility uses a high temperature sanitization dish machine and does not have an irreversible registering temperature indicator. CDI- EHS discussed requirement with PIC, showed examples, PIC is aware of the appropriate equipment to be in compliance.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops, raw salmon and raw chicken stored in back row of flip top cooler, behind ready to eat foods (quinoa, tomatoes, cheese) in the front row. Storage of raw meats has the potential to drip into ready to eat foods when being handled. CDI- PIC reorganized flip top cooler so all raw foods were in front row, separated from ready to eat foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener spike with significant food residue buildup. Observed potato cutting machine with significant food debris buildup on the food contact surfaces of the machine. CDI- can opener and potato cutting machine sent through dish machine for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on plastic baffle walls on the interior of the machine. Clean more frequently to avoid buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding around 48F during beginning of inspection. PIC was not aware of any equipment issue with the walk in cooler. See temperature chart. All items cold holding in the flip top units had been there overnight. CDI- PIC voluntarily discarded all TCS foods that had been out of temperature for more than 4 hours, see product disposition form. Repair man for walk in cooler arrived during inspection to fix unit, stated that unit had begin to ice up on the back, causing rise in temperature of the unit. Unit was fixed and holding at 38F by the end of the inspection. VR by 7-31-21 to ensure walk in cooler is holding at proper temperature.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a salt and pepper mix not properly labeled on cook line. Employee stated that it was a salt and pepper mixture. Observed spices and salts without label.

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding at 48F at beginning of inspection. Ensure equipment is maintained in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup throughout the facility, specifically shelves in the walk in cooler. Observed dust buildup on shelving in the dry storage area. Observed gaskets throughout facility with food debris, in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink near cook line slowly leaking water from faucet, repair.

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 floors and ceiling near hood system with yellow buildup on walls. Ensure more frequent cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes at the steam table temped at 105. CDI - PIC rapidly reheated to 165F.

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 open feta in the walk in cooler without date marking. Observed made in house chili in reach in freezer without date marking. CDI - PIC able to determine when the chili was prepped and the feta was opened. Allowed to properly date mark. -REPEAT-

4-202.16 Nonfood-Contact Surfaces - C Observed shelving in the walk in cooler rusted. Replace.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee covered beverage in the reach in freezer. CDI - PIC discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed squash in buttermilk on top of cutting board at cookline temped at 63F. PIC stated they throw away at the end of the day. product was placed out at 12. CDI- discussed placing this item on TPHC, PIC has decided to keep product at 41F or below moving forward.

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 opened brie in the walk in cooler not date marked. Observed cheese fondue dip date marked with 11/02, but was made on 12/02. Observed in house made cooked meatballs in the reach cooler without a date. CDI - PIC able to determine the date prepped and allowed to date mark items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed in house made cole slaw date marked 11/22 and lobster sauce with a date of 11/26. CDI- Both items were voluntarily discarded during the inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of dressing and sauces unlabled in the reach in prep cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lugs and boxes of food on the walk in cooler floor. CDI- PIC removed off the floor and relocated.

4-501.11 Maintain equipment in good repair. Observed handles to the middle prep cooler damaged/disrepair. Replace Observed metal plates used for breading a various other tasks throughout cooking in the kitchen in disrepair and diffcult to clean due to pinched edges. Replace.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a hole over the mop sink area. Observed caulking under the dishmachine is still needed. Observed the insulation on the walk in ceiling needed to be smooth and easily cleanable. Observed ceiling panels that are heavily discolored or torn/damaged are in need of replacement.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee jacket and backpack stored with paper towels and supplies. Observed employee lunch stored on top of the prep cooler. CDI- Items were relocated to prevent contamination. 6-303.11 Intensity-Lighting - C Observed burnt light bulb over the prep cooler at cookline.