ROOTS

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed facility actively utilizing dish machine without sanitizer present. The sanitizer level was not checked this day. EHS did not observe active managerial control surrounding cold holding. Both walk in coolers were not functions during the visit and no temperatures were being monitored or logged. -1- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS Observed raw chicken stored over raw salmon in refrigerated truck and raw beef stored over fish in walk in cooler. CDI- Storage order was corrected. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed facility using dish machine to sanitize dishes with no chlorine sanitizer present. When EHS tested water on dishes it was at 0ppm for chlorine. Facility will be using 3-compartment sink to wash dishes until the machine is repaired.-1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed that the walk in cooler in the main kitchen area was unable to maintain TCS food at 41F or below. EHS observed an ambient air temperature of 48-50F. See temperature chart. EHS completed a product disposition form for items discarded. SEE COMMENTS. -1.5- **3-day VR** 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. EHS observed facility thawing meat in water at 74F. CDI- Food employee added ice to the water to make it 70F or below. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean and stacked wet. **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes stored as clean with visible sticker residue present. Dishes are stacked so that residue is touching the food contact surface. Observed multiple squeeze bottles with visible food debris present. CDI- Dishes taken to be w/r/s. 4-501.114 (F) (4) If a chemical SANITIZER is generated by a device located on-site at the food establishment it shall be used as specified and shall be produced by a device that is operated and maintained in accordance with manufacturer’s instructions. Pf. Observed that facility was unable to use sanitizer dispenser according to manufactures instructions due to not having cold water. Instructions indicate that water shall be WHAT DOES IT SAY. CDI- Sanitizer was manually mixed with cold water. 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 .

3-501.14(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 brisket in WIC #1 at 50F after cooling overnight. CDI- Item was voluntarily discarded. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 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 the following items present in the facility without date marks; cooked steak, cooked potatoes, roasted tomatoes, cooked sausages (x4), milk, and whipping cream. Observed the following items beyond the allotted 7-days for date marking (dates included are prep dates); sliced turkey (1/3), green chili (1/5), chili paste(1/5), Tzatziki dressing (12/16). EHS observed that facility date marked sandwiches with the date of 1/14 when PIC stated that the meat in the sandwiches was cooked on 1/13. EHS advised that products shall be date marked according to the oldest ingredient. CDI- EHS allowed facility to date marking items with no date as they were prepared the day prior and the employee who prepared the items was present onsite. All items past the 7-days were voluntarily discarded. PIC corrected date mark on sandwiches. **REPEAT** SEE COMMENT SECTION -3- 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory present on seared Tuna on tasting menu. EHS advised that all foods that are served raw or under-cooked should have a consumer advisory on tasting menus and event menus. EHS recommends adding consumer advisory to website menus. -0.5-

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 brisket cooling in WIC #1 covered in parchment paper and aluminum foil. Cold air was not able to flow around product and PIC was unsure of the methods used to cool the brisket. CDI- PIC voluntarily discarded the brisket. -0- 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 a few squeeze bottles and plastic containers with spices without labels. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes held in a sanitizer solution of 0ppm of QUAT. CDI- PIC replenished buckets with sanitizer at 400ppm. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying dishes after they came out of the dish machine. CDI- EHS provided education and dishes were ran through the dish machine again and placed to air dry. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean and stacked wet. **REPEAT**

5-202.11(A) A plumbing system shall be designed, constructed, and installed according to law. P Observed that a new 3-compartment sinks was installed (moved down the wall closer to the dish machine) and does not have cold water. 3-day VR.

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 carpet in dry storage and RIC areas. **REPEAT** -1- 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 a missing ceiling tile in employee restroom. Replace.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated that employees are not required to undergo health training. Chefs at the catering facility are required to take their servsafe managers course. PIC stated that employees are not required to do health training videos or sign a health agreement. CDI- EHS provided facility will a copy of an approved employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near dry storage was blocked with a table. CDI- Table was removed so that the sink was made accessible. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the hand sink near the dry storage area had no paper towels. CDI- PIC replaced paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine had 0ppm of bleach sanitizer. CDI- PIC replaced bleach bucket and dish machine tested at 150ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers that were stacked in clean dish storage with visible sticker residue present on food contact surface. Observed multiple bus tubs with dirty utensils under prep tables. Observed deli slicer stored as clean with visible food debris present. CDI- Items were taken to dish area 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P EHS observed steaks in the facility and inquired about cooking process. PIC stated that steaks are tenderized with meat mallet and that all beef steaks served are cooked to 120F then cooled and reheated to 165F when needed. CDI- EHS did not observed cooking process during inspection. EHS advised that facility shall discontinue non continuous cooking. EHS provided facility with a copy of the non continuous cooking application and PIC stated that they will fully cook (155F) all steaks the first time without interruption until the letter has been approved.

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 multiple foods throughout the facility that were beyond their 7-day date marking period. Milk, eggs salad, cooked pasta (x2) chicken salad, chim churey (x4), Kugel (x3 pans) were found to have no date mark. The following items were found to be out of date: - Hot pickled onions prep date (9/24) - caramelized onions ( 9/25) - pimento cheese (9/25) - Chicken Tika ( 9/23) - sliced tomatoes (9/25) CDI- PIC voluntarily discarded the products that were out of date and EHS allowed facility to date items that were prepared in the last day. Facility will be placed on a RCP for date marking. **REPEAT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding herb butter out of temperature. PIC started that they are holding the butter out for 4 hours then it will be discarded or given to catering order. EHS observed that facility was not using time label and items were not discard after the 4 hours. CDI- EHS emailed PIC a copy of the TPHC form to be completed. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 stored on freezer floor. -CDI- PIC relocated items. **REPEAT** -1-

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 scoops with no handles stored in brown sugar and in flour.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple plastic/metal containers and metal pans stacked in clean dish storage nested wet. CDI- Items were taken dish pit to be w/r/s. **REPEAT**

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

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple plastic utensils and a cutting board that were damaged and no longer smooth and easily cleanable. CDI- PIC voluntarily discarded items.

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 carpet in dry storage and RIC areas. **REPEAT**

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing techniques and food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands at spray sink. -CDI- EHS educated food employee on where to wash and food employee washed hands at appropriate sink. 2-301.14 (B) Wash hands after using the toilet room. -P- Observed PIC return from toilet room without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed white growth on jalapeños in WIC. -CDI- PIC voluntarily discarded items. -1-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 shredded mozzarella and cut up mozzarella cheese, cream cheese, and oat milk with no date marks. Observed items past discard date: tomato paste 5/11 (discard 5/17), caramelized onions 4/29 (discard 5/5), coconut milk 5/17 (discard 5/23), and kidney beans 4/23 (discard 4/29). -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 crab salad cooling at a low rate. Item was found cooling in plastic container with lid. -CDI- PIC moved lids to facilitate rapid cooling. **REPEAT** -0.5- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of corn and buns stored on freezer floor. -CDI- PIC relocated items. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 food employees engaging in food prep with wrist watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head coverings. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed RIC not in use due to not functioning. Repair or replace. **REPEAT** -0.5-

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 missing/damaged ceiling tiles in dishpit area. Repair or replace. **REPEAT** -1- 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 carpet in dry storage and RIC 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 dust buildup on ceiling tiles and vent covers. Increased and more thorough cleaning frequency recommended.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. Observed employee drinks stored over retail items in RIC and WIC. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine reading at 0 ppm chlorine sanitizer concentration. -CDI- PIC made repairs and chlorine read at 100ppm. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 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 chickpeas roasted red peppers, and pinto beans date marked 1/28 (discard 2/3), house hot pickled onions date marked 12/19 (discard 12/25), housemade grape leaves (dolmas) date marked 1/3 (discard 1/9), caramelized onions date marked 1/22 (discard 1/28) and roasted red peppers date marked 1/22 (discard 1/28). -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed squeeze bottle with no label. Per PIC, contents were dish detergent. -CDI- PIC properly labeled. -0-

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 green beans and prepared meals cooling at a low rate. Green beans were found cooling at ambient air for an extended amount of time. Prepared meals were found cooling in WIC with lids and stacked on top of each other. -CDI- PIC placed green beans in WIC to facilitate rapid cooling and removed lids from prepared meals to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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 scoop handles touching in powdered sugar and almond flour. -CDI- PIC removed. -0-

4-501.11 Maintain equipment in good repair. Observed RIC not in use due to not functioning. Repair or replace. -0-

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 missing/damaged ceiling tiles in dishpit area. Repair or replace. **REPEAT** -0.5-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee go from handling dirty dishes to handling clean dishes without changing gloves or washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in RIC #1 above 41F. Refer to temperature chart. Observed ambient air of unit at 40F. Per PIC, items were out for use. -CDI- PIC placed items in WIC to cool back down. **REPEAT** -1.5- 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-/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 coconut milk date marked 9/4 (discard 9/10), Latkas date marked 7/30 (discard 8/6), chicken date marked 9/17 (discard 9/23) and ham date marked 9/5 (discard 9/11). Observed whole milk, 2 heavy whipping creams and oat milks with no date mark. Per PIC, dairy items were opened yesterday. -CDI- PIC discarded items past date and date marked items without dates. **REPEAT** -3- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items on floor in freezer. -CDI- PIC relocated items. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head coverings. **REPEAT** -1-

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 buildup on ceilings in some places throughout kitchen area. Increased and more thorough cleaning frequency recommended. 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 missing/damaged ceiling tiles in dishpit area. Repair. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in RIC # 2 above 41F. Observed ambient air of unit at 46F. EHS placed thermometer in unit a 2nd time and observed ambient air at 40F. Refer to temperature chart. -CDI- PIC voluntarily discarded of cheese as items had not been in use today and placed raw meats in WIC to cool back down. -0- 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 . Although ambient temperature was at 40F, EHS recommended PIC have RI units serviced due to items being out of temperature and items in dairy cooler were reading right at 41F. PIC agreed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 cut cherry tomatoes in WIC with no date. Observed cut red cabbage in WIC with no date. Observed turkey in RIC date marked 3/7 (discard 3/13) & 3/15 (discard 3/21) and black beans date marked 2/28 (discard 3/5). Observed filet in WIC date marked 2/21. -CDI- PIC voluntarily discarded of items past date and cut cabbage as PIC was unsure of prep date. PIC properly date marked cherry tomatoes for 3/21 and filet which was prepped 2/21 but pulled from freezer yesterday. **REPEAT** -3- 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 latke mix and cherry tomatoes cooling with lids on. -CDI- EHS educated PIC on cooling methods and PIC vented lids to facilitate rapid cooling. -0- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no protective head coverings. **REPEAT** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink. Repair. -0-

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 2 pans with food residue left inside them, stored as clean. CDI - Moved to dish pit to be w/r/s.

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: 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 roast, caramelized onions, and Chickpeas with no date marking. CDI - The roast, onions, and chickpeas were dated with the proper date marking, PIC stated the items were from a tasting from the previous day. REPEAT. 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 beets held longer than 7 days. CDI - Voluntarily discarded. Observed boiled eggs with no date, PIC could not determine the prep date and they were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical stray bottle (sanitizer) with no label. CDI - Bottle was labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag and container of onions stored on the floor in dry storage. Observed bread and other food items stored on the floor inside the WIF. CDI - Items were removed from the floor. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with no head covering. CDI - -Head covering was added.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed some dishes left wet stacked during the inspection. Implement pyramid stacking method to fully dry pans in air drying locations.

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 stickers and sticker reside on the exterior of multiple pans, stored clean.

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 beef stored on rack above RTE items inside the WIC. CDI - Storage order was rearranged.

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 Greek yogurt, shredded cheddar, chick peas, roasted peppers, beets above 41F inside the RIC. CDI - Beets were discarded. Greek yogurt, shredded cheddar, chick peas and roasted peppers were moved to a different RIC for rapid cooling. PIC stated that items were moved to RIC because of WIC malfunction today. WIC seems to be functioning properly and items are being placed back inside the WIC. EHS 3 day VR required.

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 beet hummus (x2) and onion jam held past 7 days. CDI - items were discarded. Observed roasted garlic aioli with no date marking. CDI - Date Marking added.

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: 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 . Observed Greek yogurt cooling at 12:15 PM at 47F, Observed Greek yogurt cooling @ 12:40 PM at 47F. CDI - Greek yogurt was moved to other RIC for rapid cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw meats thawing on the prep sink. CDI - Employee placed raw meats under running water for thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread and shrimp stored on the floor inside the WIF. CDI - Items were removed from the floor.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed stickers and sticker reside on the exterior of multiple pans, stored clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed boiled eggs, pulled pork, and pork spring rolls in walk in cooler out of cold holding temperature (see temperature chart). PIC stated walk in cooler gets used very frequently throughout the day with continuous opening and closing of the cooler door possibly causing temperatures to go out. Internal walk in cooler temperature read 48F and air flow coming from walk in cooler was 39F. Also observed pimento cheese, bacon jam, and chick peas in reach in cooler out of cold holding temperature (see temperature chart). PIC stated that Reach in cooler is also opened frequently. PIC also mentioned that a temperature check for all coolers are conducted every morning and his temperatures are below 41F when not frequently used. VR-A verification visit will be conducted within 3 days to see that internal walk in cooler and reach in cooler temperatures are below 41F and all TCS foods maintain 41F or below.

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 whole milk and heavy cream in walk in cooler without date marking. PIC stated items were opened the day prior. CDI- Items were dated with yesterdays date. -REPEAT VIOLATION- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 opened oat milk without a date mark. PIC stated item has been in walk in cooler about a week but wasn’t sure and voluntarily discarded item. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed roasted sweet potatoes and roasted carrots not meeting the cooling rate. Items were cooked an hour prior and had plastic wrap covering the items. CDI-PIC removed plastic wrap and placed items on a sheet pan to rapidly cool. -REPEAT VIOLATION-

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 seasoned flank steak in walk in cooler without date marking, PIC stated steak was prepared yesterday. CDI-PIC placed yesterday’s date on flank steak.-REPEAT VIOLATION- no point escalation due to noticeable improvement.

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 grilled chicken, roasted sweet potatoes, roasted carrots, and cracked pooled eggs cooling in walk in cooler with tight fitting lids or plastic wrap covering entirety of products. CDI-PIC removed plastic wrap and lids from products to allow for rapid cooling. -REPEAT VIOLATION-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pasta date marked 6/14 at a temperature of 45.2F. Pasta had not been removed from walk in cooler. Ensure that foods are vented to meet cooling in the future. CDI- Pasta salad was discarded during the inspection.

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 . 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 . Ensure that foods are properly date marked and discarded by discard date. Observed turkey sliced the other day without a date mark present. Observed chicken salad dated 6/4. CD- Chicken salad was 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 . Ensure that foods are cooling in earlier listed approved methods. Observed pasta salad that did not meet cooling tightly packed with the lid left attached. Ensure that food has room to disperse heat by removing lid and cooling on sheet pan instead. CDI- Food was discarded during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed some dishes left wet stacked during the inspection. Implement pyramid stacking method to fully dry pans in air drying locations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . All time and temperature controlled foods for safety kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed cheese inside of walk in cooler and heavy cream both above temperature threshold at 46F and 47F. Both items were discarded during the inspection. Walk in cooler temperature was cooled during the inspection.

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 . All time and temperature controlled foods kept for subsequent days shall be properly date marked with day opened or prepared of TCS foods. Observed cheese and heavy cream opened days prior without date marking present. CDI- Both items were discarded during the inspection.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk container containing white substance without label present identifying its contents. CDI- Labeled during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed some dishes left wet stacked during the inspection. Implement pyramid stacking method to fully dry pans in air drying locations.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some tongs and metal pans with build up left attached. Ensure that food contact surfaces are being properly cleaned to remove and build up from previous uses. CDI- Pans and tongs were placed in dish area to be washed, rinsed, and sanitized again.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle in chemical area without label present. Ensure that any chemical placed inside of a secondary container is labeled with the name of its contents. CDI-Spray bottle was labeled during the inspection by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed some dishes left wet stacked during the inspection. Implement pyramid stacking method to fully dry pans in air drying locations.

4-501.11 Maintain equipment in good repair. Observed gasket channel in the walk in freezer that is not making a tight seal and has ice buildup at the door. Replace worn gasket channel to maintain tight seals.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at dish machine with a concentration of 0ppm. Chlorine sanitizer container was found to be low. Recommend using test strips to assess sanitizer concentration daily. CDI - PIC changed chlorine sanitizer and sanitizer concentration was measured at 50ppm.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Ensure that food items placed in secondary containers are properly labeled with the common name of its contents. Observed white substance, possibly salt without label present.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Utensils shall be stored in a clean , location free of debris. Observed utensils stored under the main prep station with buildup and debris attached in the inside of the pans. Pans of utensils were moved to dish area to be washed, rinsed, and sanitized again.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at dish machine with a concentration of 0ppm. Chlorine sanitizer container was found to be low. Recommend using test strips to assess sanitizer concentration daily. CDI - PIC changed chlorine sanitizer and sanitizer concentration was measured at 50ppm. -REPEAT- -3 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 cooked potato latkes cooling on speed rack at room temperature. Observed deli ham, cooked vegetables, cooked chicken, and flank steak cooling in walk in cooler covered by tightly fitting plastic wrap and tin foil. CDI - Wrapping were removed from food to allow cold air to circulate in and around food product. Recommend keeping food uncovered until cold holding temperatures of 41F or less are achieved. -0.5 points-

3-501.13 Use approved thawing methods. Observed package of frozen salmon thawing under a running faucet with a water temperature of 74F. Potentially hazardous foods shall be thawed under refrigeration, completely submerged under running water with a temperature of 70F or below, or as part of the cooking process. CDI - Salmon was moved to refrigeration. -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 wrist 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 employees preparing food, cooking, handling clean equipment and utensils, and working with ready to eat food while not wearing hair restraints. -REPEAT- -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splash and residues on shelving used to store spices and equipment. Observed build up of dust on fans in walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer concentration of 0 ppm at mechanical dish machine. CDI - PIC was able to prime dish machine after several cycles. New chlorine sanitizer concentration was 50 ppm. Recommend frequent sanitizer concentration checks using available test strips. -1.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of dry spices without labels in dry storage area and on prep tables. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil stored on floor and plastic bus tubs of food items stored less than 6 inches above the floor in walk in freezer. -REPEAT- -2 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee in the act of food preparation without hair restraint. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed light black build up on interior of dish machine. Recommend higher frequency of 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 food debris under shelving in kitchen area and in equipment storage area at dish machine. Recommend higher frequency and more thorough cleaning. -0 points-

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

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 scoop buried in container of rice flour in dry storage area. Recommend that scoops, kept in food, be stored in a way that prevent handles from making contact with food products. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed three boxes of single serve plastic cups stored on floor in dry storage area. -0.5 points-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P: Two employees re-contaminated hands at hand sink faucet after washing. CDI- education and re-washing of hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Handsink in one prep area is not in use. Access blocked, water not turned on, plumbing not connected. Handsinks present at time of permitting must remain in-use and accessible. Verification of compliance within 10 days.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw shell eggs stored over vegetable stock. CDI- veg stock voluntarily discarded.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF): Partially cooked salmon observed for tasting later in the day. CDI- sent PIC Non-continuous cooking procedure form. Verification within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Salmon and roasted red potatoes holding in walk-in at 44 F. CDI- vented for temperature drop to 41F.

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: Hot pickled vegetables dated from December. Roasted beets, tomatoes, dated 1/9. Vegetable stock dated from 1/13. Tomatoes dated from December. CDI- all voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Roasted vegetables not date marked. Brie cheese not dated. Cream cheese not dated.

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

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Exposed drywall at dish drying shelves in dish pit. Broken tiles in kitchen area. Absorbent ceiling tiles in dish pit.

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 containers of feta and a half block of cream cheese with no dates, as well as several undated items in sauce reach in unit in back of facility. PIC stated that facility had been closed last week and that they had not yet cleaned out units. CDI: PIC voluntarily discarded all undated or expired items. REPEAT.

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 writen procedure for TPHC used for caterer event items. PIC provided a sound verbal procedure, but was iformed that a procedure in writing (or type) is available. CDI: EHS sent TPHC procedural template and PIC filled out on site.

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 two speed racks of items that were prepared or handled this morning temping between 42F and 45F cooling in covered containers in walk in unit. PIC stated that most foods were for an event coming up at 11:15. CDI: Products vented to facilitate more rapid cooling to 41F.

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.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in warewashing room. 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 wall opposite dish machine made of exposed dry wall, as well as fram around door dividing warewash room and kitchen damaged, exposing more drywall and wood.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee wash dishes and attempt to handle clean equipment without washing hands and donning new gloves. CDI by intervention and education.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in walk in cooler measuring above 41F. CDI by voluntary 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 items in walk in cooler past 7 day shelf life. CDI by voluntary discard.

4-501.11 Maintain equipment in good repair. Observed damaged and rusted shelving in walk in cooler. Observed damaged gasket on walk in cooler. 4-502.11(A) Maintain utensils in good repair. Observed damaged plastic container stored on shelf near dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mild debris build up on shelving in walk in cooler.

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

Repeat: 3 pts - 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dishmachine at 0ppm not sanitizing properly. Facility will wash, rinse, and sanitize dishes at 3-comp sink until dishmachine is repaired. Ecolab was called out for repair. Verification required by 1/20/18 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine with build-up. CDI: cleaning process started.

Repeat: 1.5 pts. - 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 only 3 items not dated/dated improperly inside walk-in. Observed rice and egg souffle made a few days ago not dated and veggie jamalaya dated incorrectly. CDI: proper dates were placed on products. Improvement has beeen noted on date marking issues.

General Comment: 0 pts. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer made up too strong for FCS in spray bottles. CDI: solution diluted and corrected to 200ppm.

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. 0.5 pts. Observed 2 large batches of chicken stock cooling from last night at borderline temperatures of 44-47F. CDI: chicken stock was transferred to shallow pans and stored back in walk-in for additional cooling.

Repeat: 0 pts. - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on filters at hood system. Improvement noted.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - 0 pts. Observed no paper towels at handsink closest to entry of the kitchen. CDI: paper towels provided.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - 1 pt. Observed no tags being retained for oysters and no date provided on tag as to when last shellstock was sold. Verification required by 8/13/17.

Repeat: 1.5 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food debris remaining. According to PIC slicer was last used on yesterday. CDI: slicer cleaned during inspection.

Repeat: 3 pts. 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 several foods inside walk-in cooler including pulled pork, pulled chicken, chicken breast, roasted eggplant, and roast pork without a date. Observed foods including brisket, chicken stock, chicken breast, etc. without pull thaw dates. CDI: correct dates placed on products.

General Comment: 0 pts. 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 food stored on the floor inside walk-in freezer.

General Comment: 0 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood system filters above fryers and oven in need of cleaning.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in kitchen close to entry into the kitchen blocked by desk. CDI: by instruction to maintain access

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed mixer stored with visible debris that hadn't been used in a couple days. CDI: cleaning process started. Observed plastic containers stored with sticker residue. CDI: removed to be cleaned.

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 pork belly, short ribs, shrimp, boiled eggs, and wings made yesterday not dated in walk-in cooler. According to PIC, these items will not be used until tomorrow. 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 expired 7 day containers of ranch stored in walk-in cooler with date of 2/6. CDI: ranch was discarded.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry good containers not labeled.

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged cutting boards stored on shelf of kitchen.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice cream scoop with food debris present, stored as clean. Observed vegetable slicer with food debris on plastic edge. Observed ice machine guard collecting residue. CDI - utensils washed. Observed on spray bottle of bleach below 50 ppm. CDI - bottle discarded, others correct.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed grits and stock not labeled with date marks.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand sink drain leaking on far hand sink next do dish washer area.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster with holes present on side.

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 burgers, cooked chicken, and black beans all made on Friday 6/10 inside walk-in cooler without a date. Observed pulled pork BBQ made and pulled on 6/12 in walk-in without a date. CDI - all dates provided.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf 3-502.11 Obtain a Variance for specialized processes.-Pf Observed several food items including raw fish, cooked lamb, brautwursts, etc. in walk-in freezer in ROP form. ROP was done on site at facility with household use Vacuum Sealer. Discontinue use of ROP until Variance & Haacp can be submitted and approved by Health Department. All ROP items were removed from freezer, placed inside igloo cooler, and removed from facility by PIC. Verification required to ensure ROP is discontinued and no more products are in facility.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry goods in containers not labeled.

General Comment - 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of tea stored on the floor inside walk-in cooler.

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 southern wedding soup in walk-in dated 2/24 and a pan of risotto dated 2/25 both exceeding 7 day date mark. CDI - by discarding both products.

Repeat - 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer with pink tint in spray bottle > 400ppm (turned test strip blue color). CDI - several attempts made to dilute sanitizer - diluted to 200ppm during inspection.

General Comment - 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 lettuce for catering order stored in cambro in walk-in cooler at 53F still in cooling process wrapped tightly in plastic wrap. CDI - lettuce was removed from cambro; plastic wrap was removed and lettuce continued to cool properly in walk-in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked on dish shelf in the kitchen.

General Comment - 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household food dehydrator and grinder stored on back shelf. PIC indicated that none of these items are being used. Directed him to remove these items from facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an several employee beverages stored on prep table and another bottled employee water stored on shelf with dry goods. CDI - drinks either discarded or relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed a few metal pans and utensils stored with dried food debris. Observed plastic containers with sticker residue left on. CDI - removed from shelf for recleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed quat sanitizer spray bottle not labeled. CDI - labeled on site. 7-201.11 Store toxic materials to avoid contamination. -P Observed a quat sanitizer with toxic concentration stored on prep table. CDI - bottle relocated. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer with pink solution > 400ppm (strip turned dark blue). CDI - concentration dumped and diluted to proper strength.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 dry good containers not labeled. Labeled on site.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and dust build-up on hood filters over grill. ****Observed household grill stored at back storage area. Pic indicated that they use grill for private events. Informed PIC that cooking on premises is prohibited.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on a preparation table where food was being prepared and another employee beverage stored above a preparation table on a shelf. Both beverages were relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one metal container stored clean with food debris on it. CDI- item set aside for recleaning. Improvements made since last inspection.

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 bones dated 7/1 in the walk in cooler. CDI- item discarded. 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 an opened container of hummus without a datemark in the walk in cooler, sliced turkey without a datemark in the walk in cooler, pulled chicken without a datemark in the walk in cooler, an opened package of brie cheese without a date in the walk in cooler, and an opened package of goat cheese without a date in the walk in cooler. PIC stated all items were opened or prepared within the past 7 days. CDI- proper datemarks added.

7-201.11 Store toxic materials to avoid contamination. -P Observed a butane fuel canister and a rustoleum spray canister both stored over single use paper plates and cups on a shelving unit in the dry goods storage area of the kitchen. CDI- items relocated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers on a clean equipment storage rack near the dish machine.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the walk in cooler door and the walk in freezer was non-functional. PIC stated repairs have been scheduled for the walk in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener stored clean with dried food debris on the blade, one pair of tongs stored clean with food debris on them, and 3 metal containers stored on a clean equipment storage rack with food debris on them. CDI- items set aside for recleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility cooking flank steak to 70F and then chilling it down in the walk in freezer. PIC stated the meat would be cooked to 165F at a later time. CDI- documentation provided for par cooking foods.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed two quat sanitizer spray bottles that were above 400ppm. The sanitizer solution was a deep pink color in one of the bottles and the other bottle had a light pink hue to it. The sanitizers manufacturer instructions state that 1 ounce of concentrate is needed for 2-5 gallons of water. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed one bottle of excedrin stored on a preparation table next to an used cutting board and stored over dry goods. CDI- medication was relocated.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the walk in cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a soiled black shelving unit in the walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the plumbing below the 3 compartment sink which was causing water to pool on the floor around the sink and dish machine.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink nearest the ice machine. CDI- soap pump was added. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink nearest the ice machine. CDI- paper towel dispenser refilled. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee clean a wiping cloth in a handsink. CDI by instruction.

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 one opened container of cooked shrimp that was not dated. Shrimp was opened two days prior. CDI- date added. 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 capicola dated 12/8 in the walk in cooler and cooked hamburger patties dated 12/11 in the walk in cooler. CDI-both items discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed two over-concentrated quat sanitizer spray bottles. CDI- bottles were emptied and refilled to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several black plastic bins stacked while wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 heavily scored cutting boards.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test kit on site for measuring chlorine sanitizer concentration. VR required in 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one black wire rack in the walk in cooler with visible debris on it.

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 two dusty ventilation covers above the 3 compartment sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink next to the ice machine. CDI by refilling paper towel dispenser.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored directly above cocktail sauce, sliced cheese, and cooked chili.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food processor blade with dried food debris on it stored clean and a can opener blade with dried food debris on it stored clean. CDI by setting both items in the 3 compartment sink for recleaning.

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 cooked shrimp, chili, beef, and stew not dated. All food items were made on 9/20. CDI by adding datemarks to each item. 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 ham that was opened on 9/13. CDI by discarding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical bottle not labeled. CDI by discarding.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service paper plates and to go boxes stored face up and uncovered.

4-501.11 Maintain equipment in good repair. Observed rusty shelving in the walk in cooler and a leaking faucet at the 3 compartment sink.

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 dusty ventilation near the 3 compartment sink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chlorine sanitizer shall have a concentration of 50-200ppm. Observed chlorine sanitizer spray bottle with a concentration of 0ppm. CDI by refilling at proper concentration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat, potentially hazardous foods shall be datemarked once prepared if held in the facility for more than 24 hours. Observed chicken salad, black bean paste, and milk which were prepared the day before and would not be used within the 24 hour period not dated. CDI by adding dates to each item.

6-202.13 Insect Control Devices, Design and Installation - C. Insect control devices shall be installed so that dead insects and insect fragments are prevented from falling onto food, linens, equiopment, and single use items. Observed fly sticky paper above a rack in the dry storage area.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed one case of water on the floor in the dry storage area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be maintained in a state of repair. Observed rusty shelving in the walk in cooler.

6-202.11 Light Bulbs, Protective Shielding - C. Light bulbs shall be shielded, coated, or shatter resistant in areas where there is exposed food, equiopment, linens, utensils, and single use items. Observed lightbulb in walk in freezer not shatter resistant or shielded.

2-102.12 Certified Food Protection ManagerAt least one person on site in a managerial capacity shall be an ANSI accredited certified food protection manager by January 2013. Observed nobody on site with certification. CDI by instruction. Repeat.

2-301.14 When to WashGeneral Comment: Employees shall wash hands before doning gloves. Observed 1 employee switch gloves without washing hands. CDI by instruction.

. 6-301.11 Handwashing Cleanser, Availability\Provide hand soap at each handwash sink. Observed no handsoap at handwash sink in kitchen.6-301.12 Hand Drying ProvisionDisposable towels or other means to dry hands must be available at each handwas sink. Observed disposable towel dispensor not functioning and no towels available at handwash sink. CDI, operator provided towels and soap.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore raw animal food so that cross contamination is prevented. Observed 1 package of raw shell eggs stored above milk and butter in walk-in cooler. CDI, operator relocated food for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces shall be clean to site and touch. Observed mixer attachments soiled with food debris. Observed handheld utensil stored as clean but soiled. Observed gaurd and parts of slicer blade soiled with dried food debris. Observed 2 cutting boards with black residue stored as clean. CDI, equipment relocated for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingReady to eat potentially hazardous food shall be held for 7 days at 41 degrees F and below and 4 days between 42 and 45 degrees F. Observed milk not date mark in walk-in cooler, 1 pan of cooked pasta with a date of preparation of 11/13, 4 chickens with adate of preparation of 11/13 and cut lettuce with a date of preparation of 11/11. CDI, operator discarded food. Improvement made since previous inspection, facility date marking most foods.

7.202.11 Restriction-Presence and UseOnly chemicals that are used for the maintenance of a food establishment shall be stored in a food establishment. Observed 1 bottle of fuel injector cleaner stored in facility. CDI by instruction, improvement made since last inspection.

8-201.13 When a HACCP Plan is Required Before engaging in an activity that requires a HACCP PLAN, the permit holder shall submit to the regulatory authority for approval a prepared HAACP PLAN as specified under 8-201.14 and relevent provisions of this code. Submission of a HACCP Plan is required according to law. Observed facility packaging hot chicken broth made with chicken in a glass jar while stille hot in a screw top lid. CDI, operator discontinued process and operator notified that this process is considered an unapproved process and HACCP and VARIANCE is required. 3-502.12 Reduced Oxygen Packaging, Criteria. Except for a food establishment that obtains a VARIANCE, Food establihsment using reduced oxygen packaging shall control for C. Botulinum and Listeria Monocytogenes.and obtain HAACP plan.

8-103.11 Documentation of Proposed Variance and JustificationGeneral Comment: A VARIANCE is required and retained infacility file for Reduced Oxygen Packaging process. Observed glass jars used to can hot chicken broth on-site. CDI by instruction, operator stated he will discontinue process.

3-602.11 Food LabelsGeneral Comment: Food packaged in establishment made from 2 or more ingrediants shall be labeled according to LAW. Observed bottles of chicken broth packaged on site without proper labeling. CDI by instruction.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringGeneral Comment: Store single service items in a clean, dry place and 6 inches off of the ground. Observed single service cups stored in crate on ground in back room.

4-501.11 Good Repair and Proper Adjustment-EquipmentGeneral Comment: Keep equipment in good repair. Observed rusty shelving in walk-in cooler. Observed light not working in walk-in freezer and 1 light out under hood.

6-303.11 Intensity-LightingLighting shall be at least 10 foot candles in walk-in refrigeration units. Observed light not working in walk-in freezer.6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionVentilation systems shall be cleaned so that a nuisance or discharge is prevented. Observed heavy dust builduip on fan of walk-in cooler.

2-102.12 Certified Food Protection ManagerAt least one person on site 'in a managerial capacity shall be a certified food protection manager. Observed nobody on site able to demonstrate that they had the certification at time of inspection. CDI by instruction.

3-301.11 Preventing Contamination from HandsGeneral Comment: No bare hand contact with ready-to-eat foods. Observed an employee grab washed lettuce with their bare hands. CDI by instruction, employee discarded lettuce.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyFood contact surfaces of equipment and utensils in contact with potentially hazardous food shall be cleaned at least every 4 hours. Observed blade of slicer soiled with dried meat and lettuce debris. CDI, employee cleaned slicer.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed several ready-to-eat potentially hazardous foods that were prepared on Wednesday and chicken stock with a date of preparation of 8/28 and feta cheese that was made on Monday not date marked in walk-in cooler. Observed several containers of cut lettuce in 2 door reach-in refrigerator not date marked. Corrected during inspection. Repeat.

7.202.11 Restriction-Presence and UseOnly chemicals that are used in food establishment shall be stored in the food establishment. Observed several containers of motor oil and injector cleaner stored in back storage room. CDI by instruction, operator removed chemicals.7-201.11 Separation-StorageStore poisonous or toxic substances so that they are not located over equipment. Observed 2 spray bottles of degreaser and heavy duty cleaner stored on handwash sink near 3 compartment sink. CDI, operator removed spray bottles.

3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Containers storing food that is not easily identifyable shall be labeled by common name of food. Observed 1 container of sugar not labeled in kitchen. CDI by instruction.

2-402.11 Effectiveness-Hair RestraintsGeneral Comment: Employees handling food shall wear a hair resttraint. Observed 1 employee preparing food without a hair restraint.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringGeneral Comment: Store clean utensils in a clean, dry area. Observed 1 small container storing clean spoons collecting food debris. CDI, container of utensils relocated for cleaning.