TUPELO HONEY CAFE

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 drinks stored above prep top units and on cutting boards throughout. CDI- Drinks removed.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee sneeze, then go to don gloves to prepare food. CDI- Hands washed

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 hand wash sinks. CDI- Paper towels stocked at sinks.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground meats stored above whole muscle pork. CDI- Ground meats placed below the pork. 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 Observed dishes being washing at dish machine with no sanitizer. Sanitizer was not pulling through the line. PIC called maintenance. If facility cannot get machine fixed by the time the dish shift comes for washing, facility will have to switch to all single service. 3 DAY VERIFICATION REQUIRED. Dishes that had already been washed were soaped in sanitizer at the 3 comp sink. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers with sticker and food residue. CDI- Taken to dish pit to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed churizo, culinary cream, chicken stock, pasta, roast red pepper sauce, shredded, sausage, creamy salsa, spring mix, cheese in prep top/ low reach in 1 holding above 41F. CDI- Items voluntarily discarded. Ambient air temp for unit was 45F. Facility will not use unit until temperature is holding below 41F. 3 DAY VERIFICATION REQUIRED. Observed blue cheese, eggs and tomatoes in PT 4 holding above 41F. CDI- All items voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (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. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed buttermilk and chicken out on prep table for a 2 hour hold without procedures or time stamps. CDI- Voluntarily discarded. EHS prepared TPHC procedures and PIC got time stamp to reset buttermilk station. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser without a label. CDI- Dumped 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of degreaser stored with dishes. CDI- Removed and dumped.

3-306.11 Food Display - Preventing Contamination by Consumers (P) Observed opened water and tea containers placed on shelf in the dining area unattended. Keep items in a location that is not accessible by customers or hold items in covered dispensers for use.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloths on prep top units heavily soiled. Change wiping cloths once soiled.

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 large bin at breading station, tall reach in chicken cooler, squirt bottles and seasoning shakers in need of cleaning.

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 heavy floor damage throughout. -REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor and wall areas throughout in need of cleaning.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over washed produce in the tall reach in cooler. CDI- Unwashed placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of seasoning and oil/ water bottles without labels. Keep items labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored at the prep top unit wet and not in sanitizer. CDI- Wiping cloths removed and placed with the soiled linens. House wiping cloths in sanitizer.

4-501.11 Maintain equipment in good repair. Observed torn gaskets needing to be replaced in units.

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 prep top units/ low reach ins in need of cleaning. REPEAT. Observed hot plates touching trash can. No food is placed on plates. Plates are used to hold food plates. CDI- Trash can removed and plates taken to be cleaned.

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 floors heavily damaged throughout.

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 the prep top cutting board. CDI- Removed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick up item off the ground and place it in the trash can with gloved hands. Employee doffed gloves and then immediately donned new gloves. CDI: EHS educated employee on when to wash hands. Employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee obtain water from the handsink and fill up the steam table. CDI: Employee educated on handsink use. No contamination occurred as employee obtained water in a clean container. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink behind the bar. PIC noticed missing towels prior to EHS beginning to wash hands upon entering bar. CDI: Paper towels provided.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in the walk in cooler. CDI: Items reorganized during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue and pieces of stickers remaining on pans and containers that were subsequently stacked together. CDI: Pans removed for washing. EHS suggested that line staff remove stickers when possible to ease the burden of sticker removal on the dish staff. 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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Through discussion with PIC, cutting boards at prep coolers are washed, rinsed, and sanitized nightly and just wiped with sanitizer periodically throughout shift. CDI: PIC educated on the need to w/r/s cutting boards every 4 hours due to the food being placed directly on the boards. Boards had not been in use for 4 hours yet. 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 Observed chorizo sausage cooked to 137F and set on rack to cool. CDI: Chorizo was placed back in the oven until above 155F. EHS suggested to PIC that training be conducted to have staff break up the sausage in more uniform pieces prior to cooling and to always temp the items in the thickest part of the food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler drawers under flat top and fried green tomato cooler holding items above 41F. CDI: All items voluntarily discarded. Cooler drawers cooled back to 41F during inspection. Likely the unit was in defrost, however, defrost cycles should not allow food to go above 41F. Fried green tomato cooler was holding at 43F air temp. Raw chicken in this cooler was relocated to rapidly cool as it was 43F. EHS suggests performing temp check of cooler prior to placing food items in it for the day. VERIFICATION REQUIRED within 3 days to ensure cold holding is in compliance. Some improvement as both cooler drawer units were replaced recently. PIC stated that they are doing more frequent line checks as well. Future violations of cold holding will result in a risk control plan and/or permit action. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed Soysage held from 12/1. CDI: Product voluntarily discarded. Observed one pan of chicken salad mixed today but made with chicken from 12/5 date marked for 12/9. CDI: Date corrected to indicate date the chicken was cooked. Observed goat cheese without date marking held in reach in cooler. PIC was unsure of when goat cheese was opened. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date marking on tub of goat cheese in reach in. CDI: Product voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 one squeeze bottle of water with no label. CDI: Water labeled. Significant improvement from previous inspections as this was the only item without a label. REPEAT VIOLATION

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 tongs stored hanging at side of grill in a high traffic area where they are easily bumped by staff. Ensure food contact surface of utensils is stored in a clean and protected area.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few dishes wet stacked in the clean dish storage area. CDI: Items separated for air drying. REPEAT VIOLATION

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsinks throughout need of re-caulking. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on coolers throughout including prep coolers, reach in freezer, and walk in cooler. CDI: PIC put in a maintenance ticket for these items during inspection. Observed missing bell cap at mop sink back flow preventer.

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 cleaning needed to equipment throughout including but not limited to shelving in walk in cooler, shelving in smaller coolers, gaskets, sides of equipment such as waffle makers, speed racks, and hard to reach areas of equipment.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid for trashcan in restroom.

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 vents ceiling vents and adjacent ceiling tiles on the cook line and near dry storage with significant dust build up. REPEAT VIOLATION 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 flooring significantly damaged in some areas throughout kitchen, especially near dish break down area and main walk through of the kitchen. Some broken and damaged tiles and low grout along cook line and prep kitchen space.

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 no parasite destruction letter for salmon undercooked. Consumer advisory is listed on menu for salmon. Either remove consumer advisory from menu or get parasite destruction lettuce.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs behind pasteurized eggs in the prep top. CDI- Raw eggs 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 salsa verde, pasta (2), and cheese in prep top 1 holding above 41F. CDI- Discarded. Observed shrimp and sausage in cold drawers holding above 41F in cold drawers. CDI- Items placed on ice and cooled to 41F. Observed tomatoes eggs, salad and lettuce holding above 41F in prep top 4. CDI- Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 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: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 pasta without dates. CDI- Dated. Observed package of ham without a date. PIC did not know when it was opened. CDI- Discarded. Pts not escalated based on severity. 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 chicken held on TPHC without procedures. Procedures written and given. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 salt containers, pepper, other seasoning mixes, flour bin without labels.

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

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 shelves housing dishes in need of cleaning. Observed floor fan in need of cleaning

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 vents above dry storage in need of cleaning.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed drink without a top stored on dish machine.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being washed without sanitizer pulling in dish machine. Sanitizer container was low. CDI- Sanitizer changed and dishes re-washed. 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

3-501.14(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 macaroni cooling at a rate of 0 after 1 hour. CDI- Macaroni pans unstacked and vented to promote cooling. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breast holdi No below 135F. CDI- Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fire sauce, ranch, red pepper sauce, cheese, pickled onions, quinoa and cheese holding above 41F. CDI- Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 3 milks, 2 containers of pasta without dates. CDI- Dated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 3 pans of macaroni covered and stacked prior to cooling. Observed large container of macaroni cooling with tight fitted lid. CDI- Items unstacked and vented. 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 several containers of cumin, Cajun seasoning, salt, peppers, oils without labels.

4-502.13 Single-use and single-service articles cannot be reused. Observed single service paper bowl used as a re-usable raw shrimp storage bowl. Paper bowl was used to house raw shrimp, then stored back in the cold drawers for re-use. CDI- Discarded.

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 cold drawers, prep tops, gaskets, dish storage shelves in need of cleaning.

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 under and around equipment in need of cleaning. Observed large spill in basement

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food and medicine stored on clean side of dish machine.

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 eating chips while prepping food. CDI- Chips removed from prep table and employee stopped eating whiling preparing food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee washing sauce botting in the handwashing sink. CDI- Sauce bottle removed and employee educated and redirected to prep sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee eating chips with gloves on and lick food off of glove, then go to scoop ice with gloves and prepare foods. CDI- Gloves removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, shrimp in cold drawers holding above 41F. Observed eggs and squash in prep top holding above 41F CDI- Discarded. Observed cheese and squash at cold drawers under stove holding above 41F. CDI- Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths held out on prep tables. CDI- Placed in sanitizer.

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 knife used to open fries in between prep units. Area was heavily soiled with old food debris. CDI- Knife taken back to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 roller cart, beverage cooler shelves, dish storage shelves in need of cleaning.

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 in need of cleaning under and around equipment.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed limited oversight in certain areas of the kitchen as evidenced by cooling procedures, consumer advisory issues, and improper sanitization of dishes at the dish machine.CDI: EHS provided PIC with food safety checklist. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm. EHS noted there was no chemical in the sanitizer line. Machine was primed and no chemical primed in the line. CDI: Autochlor technician arrived on site and replaced tubing. Machine now running at 100ppm. 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

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf Observed burger on kids menu asterisked as being offered undercooked. CDI: Facility does not have an option on the POS ordering system to offer the burger undercooked or to modify it in a way that it can be. PIC stated that all burgers in facility are fully cooked. Correct menus. REPEAT VIOLATION 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Through discussion, facility cooks poached eggs in a large bin with an immersion circulator to 145F. Eggs are then cooled and reheated for immediate service. CDI: Discussion with PIC to cook eggs fully to 155F. Eggs not observed cooking today.

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. 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 grits cooling from last night still cooling 48F-58F. Observed chicken thighs cooling from yesterday still at 44F. CDI: Product voluntarily discarded. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 no date mark on several items throughout facility including but not limited to lettuce, pasta, meatloaf, tomatoes, bistro sets, goat cheese, housemade pickles, etc. CDI: Items date marked for day of prep. REPEAT VIOLATION 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items in prep cooler all date marked for today including but not limited to pepperonata, salsas, chicken stock, roasted carrots, and quinoa when products were made on varying days across the last 7days. CDI: Dates corrected with batch date from the walk in. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time written on hollandaise. CDI: Time added as employee stated it was made about 15 min prior. REPEAT VIOLATION

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 for cold smoked salmon grit cake. REPEAT VIOLATION VERIFICATION REQUIRED PIC stated that a new menu will be rolling out 7/18 and corporate will send the changed menus to EHS.

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 grits still cooling from yesterday stacked and in deep 1/3 pans. Observed chicken stacked in a deep pan still cooling from yesterday. CDI: Items voluntarily discarded. 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 unlabeled squirt bottle, of what PIC identified as oil, at the grill area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. CDI: Pans separated for air drying.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sink at the dish area near office in need of re-caulking. 4-501.11 Maintain equipment in good repair. Observed broken prep top cooler near waffle station. Facility has had a technician out and they will be back with a part to fix it in the next day or so. Facility is using ice and TPHC.

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 interior of prep coolers in need of cleaning particularly cooler drawer. REPEAT VIOLATION

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 heavy dust accumulation on ceiling particularly around AC vents. REPEAT VIOLATION Previous violations corrected.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee place raw steak on the grill with gloved hand and then don new gloves without a handwash. CDI: Employee educated and washed hands then donned new gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill up a pitcher at the handsink. CDI: Employee educated. No contamination to sink occurred.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cold smoked salmon stored behind cheeses in cooler drawer. CDI: Items rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over ready to eat food in walk in cooler. CDI: Tomatoes reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf Observed burger on kids menu asterisked as being offered undercooked. CDI: Facility does not have an option on the POS ordering system to offer the burger undercooked or to modify it in a way that it can be. PIC stated that all burgers in facility are fully cooked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed small hot hold cabinet holding chicken thighs below 135F. CDI: All Chicken voluntarily discarded. Observed potato cracklins holding below 135F in crisp holder. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pantry cooler holding items above 41F. All items voluntarily discarded except for eggs which were prepared today less than 2 hours prior. Eggs rapidly cooled to 41F. VERIFICATION REQUIRED REPEAT VIOLATION All other coolers properly maintaining temperatures. Facility has reworked cooler organization to help maintain temperatures throughout facility. Temperature checks are done every shift and temp check for pantry cooler this morning showed product below 41F. Future violations will result in a full point deduction. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on several items throughout facility including but not limited to lettuce, potato cracklings, pasta, and meatloaf. CDI: Items date marked for day of prep. Pasta voluntarily discarded. 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 . 3-501.18 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 house made pickles in prep top date marked for today when they were made 4/22. CDI: Product date marked accordingly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time written on hollandaise and left side of pantry cooler that PIC stated are held for 4 hours and then discarded. PIC stated items were placed in prep top just before opening at 11. CDI: Time of 11am-3pm added.

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 for cold smoked salmon grit cake on starters menu and brunch menu. VERIFICATION REQUIRED

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 interior of prep coolers in need of cleaning. REPEAT VIOLATION Previous violation corrected.

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 flooring tiles in front of tilt skillets. Observed broken tile at baseboard by stairs in kitchen. Observed several floor tiles chipped/cracked at dish area. REPEAT VIOLATION Facility is currently working with corporate to have the repairs made. 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 sticky build up on floor and walk in cooler in basement. Observed spill in front of soda syrups.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one pan of raw ground burger meat stored over one piece of fish in walk in cooler. CDI: Fish was voluntarily discarded. 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 cooler with waffle mix holding above 41F. CDI: Products were rapidly cooled as last temp check of cooler (2 hours prior) showed product below 41F. Cooler knob was accidentally bumped to the highest setting during prep and had frozen up. Cooler temperature adjusted to the normal operating position and cooler was then coming to the correct temperature during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 unlabeled squirt bottles throughout facility. CDI: Bottles labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. CDI: Pans separated for air drying. 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 unwrapped ice wands in freezer stored directly on shelving. CDI: Wands removed, properly cleaned, wrapped, and stored.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sink at the dish area near office in need of re-caulking.

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 interior of raw chicken cooler in need of cleaning. Observed some shelving with minor build up.

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 flooring tiles in front of tilt skillets. REPEAT VIOLATION Previous tiles have been repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed case of raw chicken stored over beef in walk in. Observed mac bites with raw egg stored over cooked broccolini on speed rack. Observed raw chicken tenders stored over waffle batter in reach in. CDI: All items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pimento cheese reheated to 114F. CDI: Product was rapidly reheated to 188F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw beef cooling in tightly closed portion bags and a covered container in the walk in. CDI: Product moved to sheet pan and cooled in the reach in freezer to 41F with remaining time. REPEAT VIOLATION Significant improvement. All hot foods cooling today were done correctly. Facility has added a speed rack and dunnage rack to walk in for more cooling space. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed times changed on the coolers holding food on TPHC and the food was not discarded. CDI: Products discarded and refilled. Items were then replaced and the proper time was marked. Observed housemade blueberry jam set with time stamp of 10am. CDI: Product was voluntarily 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 Observed raw beef cooling in tightly wrapped and covered pan. CDI: Product was moved to a sheet pan and cooled in the reach in freezer. REPEAT VIOLATION Significant improvement from previous inspection. See #20. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle of oil unlabeled in the prep kitchen area. CDI: Bottle labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top cooler with stickers, not washed. CDI: Avocados were washed.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employees towel drying sanitized dishes. CDI: Employees corrected by PIC.

5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3-comp sink unable to keep hot water off, except at main valve under the sink. When hot water is turned off, hot water is still running out of faucet (130F measured today).Have faucet repaired so that hot and cold water mix properly. REPEAT VIOLATION Facility maintenance has the work order placed and per PIC they are on the schedule to have it fixed.

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 damaged, and cracked tiles in the dish area near where the dish machine is. Observed damaged tiles at the dish area where servers place dirty dishes. REPEAT VIOLATION Improvement from previous quarter inspection as some has been replaced by diamond plating. Some tiles are still damaged in this area.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall limited control over the kitchen processes as evidenced by improper holding temperatures, improper cooling practices, and lack of monitoring of the dish machine sanitization. Based on observations and discussions with staff today, further training is needed. CDI: EHS provided a link to the food safety checklist below. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine at 0ppm chlorine. CDI: Machine was primed and began sanitizing properly. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked pans with stickers and sticker residue remaining stored as clean. CDI: Pans returned for washing. EHS recommended having line staff take off stickers and then the dish person double check for them. When stickers are ran through the machine on the pan, they become more difficult to remove the residue. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mac and cheese reheated to 115F and placed in the hot box. CDI: Product placed back in the oven continued reheating to over 165F.

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. 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 several pans of grits cooling in walk in cooler from last night at 45-50F. CDI: Products voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken in saltwater brine cooling from yesterday at 43F in walk in. EHS and PIC discussed procedure. Salt should be mixed in a small amount of warm water to dissolve, then ice added to make up for the rest of the water so that the brine is chilled. Then the brine should be added to 41F or less chicken, to eliminate the need to cool the chicken. CDI: Product was below 45F so it continued to cool. During today’s inspection, facility finished cooking and needed to cool many items including green beans, collard greens, chicken soup, and vegetable broth. Each of these items were large batches, requiring many pans and lots of space or ice wands. Facility ran out of ice wands to use as well as full sized hotel pans to be able to split items up into no more than 2” deep; and does not have adequate space to properly cool all of these items at one time even if there were enough pans to split the products up. EHS strongly encourages spreading the preparation of items out so that only one bulk prep food item is done at a time. Also consider adding an additional speed rack where full sized hotel pans can be placed in order to create more surface area for cooling. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed small hot hold cabinet holding chicken thighs below 135F. CDI: All Chicken voluntarily discarded. Observed chicken in the hot crisper holding below 135F. CDI: Product voluntarily discarded. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep top coolers above 41F. CDI: Products voluntarily discarded. Observed products in prep top cooler near handsink above 41F. Last temperatures were taken at 11am. CDI: Products placed on TPHC for today. Procedures already in place. REPEAT VIOLATION Facility has purchased 2 new prep top coolers for the line near the handsink and near the stove. Coolers were seen today, they were delivered yesterday, however have not yet been installed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 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 no date mark on cooked cauliflower in the prep top, cooked carrots in the prep top; on cooked cauliflower, cooked potatoes, and cooked pasta in reach in coolers; on beef jus in walk in. CDI: Items properly date marked. Observed items in prep top cooler all with date stamps showing cook/prep of 142-143pm today. CDI: Dates corrected for products based on large, original container.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no times written for any items held on TPHC including the chicken and pickle station, the macaroni/waffle station, and the egg/shrimp station. CDI: Times written. Some items discarded as it was right at the 4 hour hold time per PIC.

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 pimento cheese cooling after prep in deep covered cambro. CDI: Product spread into thin pans to rapidly cool prior to placing back in a large cambro. Observed grits cooling from last night in deep third pans that were stacked upon one another. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked. CDI: Pans separated for air drying. REPEAT VIOLATION Improvement made from previous inspections.

4-502.11(A) Maintain utensils in good repair. Observed many lids on several full size containers/pans that were melted, had holes or were damaged to where they are no longer smooth and easily cleanable. Replace lids.

5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3-comp sink unable to keep hot water off, except at main valve under the sink. When hot water is turned off, hot water is still running out of faucet (130F measured today).Have faucet repaired so that hot and cold water mix properly.

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 damaged, and cracked tiles in the dish area near where the dish machine is. Observed damaged tiles at the dish area where servers place dirty dishes. REPEAT VIOLATION Improvement from previous inspection as some has been replaced by diamond plating. Some tiles are still damaged in this area. 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 in downstairs storage room and downstairs keg cooler in need of cleaning/mopping.