MELTING POT

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed few flies in kitchen during inspection. EHS recommends increasing frequency of pest control services.

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 wall corner border trim next to handsink by prep tables. Re-seal corner border or obtain new corner trim.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored among customer food in the WIC. Observed employee phone stored on prep shelf, also storing clean utensils for customer food. Ensure employee items are stored in designated location to prevent contamination of customer food/utensils.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. -Observed wet stacking among multiple dishes stored as clean. -CDI- PIC moved dishes to air-drying position.

5-205.15 Maintain a plumbing system in good repair. -Observed no cold water at handsink by prep units. Observed hot water functioning properly, and employees still able to properly wash their hands. No handwashing violations observed. -Repair cold water at handsink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed lemon juices stored among clean dishes, with visible food residue on the interior, food-contact surface. -CDI- PIC moved items to be re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in dessert lowboy above 41F (milk, half and half). Observed ambient temperature of unit at 48F. -PIC voluntarily discarded the milk and half and half. All other foods in the cooler were non-TCS. -During inspection, PIC lowered thermostat temperature. EHS observed ambient temperature of unit remain above 41F (at 48F). -PIC will monitor cooler temperature and contact specialist for repairs if temperature does not drop to maintain TCS foods at or below 41F. Until cooler properly cold holds foods at 41F or below, facility may not use cooler for cold holding TCS foods. EHS will follow up. -3 day verification visit required- 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 green goddess dressing, hard boiled eggs, cream cheese, garlic/herb cheese, goat cheese, and portioned bags of steamed broccoli without date marks. -CDI- PIC verified original prep date of all items by referencing with chef or larger batches in other units and properly date marked the foods. -REPEAT- If same violation is observed on next inspection, facility may be placed on Risk Control Plan for date marking. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed handsink by dish machine blocked by dishes rack. -CDI- PIC moved rack to make handsink accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cooked potatoes holding in expo prep unit above 41F. Ambient temperature of unit was observed at 39F. All other foods in unit were non-TCS. PIC stated potatoes were placed in cooler less than 4 hours ago. -CDI- PIC moved potatoes to WIC for rapid cooling. EHS observed potatoes cooling at sufficient rate to reach 41F within 4 hours. 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 chicken potstickers, mushroom ravioli, and meatballs in entree prep top without date marks. Observed portioned sauces (Gorgonzola, green goddess, garlic Dijon butter) in tall reach-in cooler without date marks. -CDI- PIC verified prep/cook dates of all items by referencing large batches in WIC and properly added date marks. Ensure all food has a date mark on each container, if the food is held overnight on the premises. -Observed cream puffs and ice cream mix stored in dessert lowboy held past its 7-day timeframe (open date of 10/1). Observed whole milk and half and half milk without date marks. -CDI- PIC voluntarily discarded the cream puffs and ice cream mix. PIC verified open dates of milk/half and half and added date marks. -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 .

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 buildup of food residue in interior of reach-in coolers. Observed excessive water buildup on interior bottom of dessert reach-in coolers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in dessert lowboy. Observed employee jacket/bag stored above customer dry food/clean dishes.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Clean container and lids observed in hand washing sink beside dish machine. Do not use hand washing sinks for any purpose but employee hand washing. CDI - PIC removed items. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some small utensils and larger plastic containers had visible food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - PIC took items to dish machine to be re-washed. 0 pts. 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 .

3-501.17 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 Sausage, boiled eggs and meatballs were missing prep date labels. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed prep labels on items. 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 .

4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in cooler door. 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 1 bag of sausage was missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date label on sausage. Improvement from last inspection so kept at half credit. REPEAT 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans and containers were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in cooler door. Quat sanitizer dispenser is not dispensing at the proper concentration. Contact company to repair dispenser. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some plastic and metal pans and containers that were stored as clean had small food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans with debris moved to dish machine to be re-washed. 0 pts. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Opened bags of pre-cooked dumplings, meatballs, and ravioli were missing date labels. PIC did not know when they were opened. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed date labels on items. 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 Container of gorgonzola dressing was dated as being prepared on 9-25. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded dressing. 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 Cut tomatoes measured 45F in sandwich cooler bottom. Prep date sticker on container was today at 12:20PM. TCS foods must be cooled in equipment designed for rapid cooling, such as the walk-in cooler. Do not place cooling TCS foods in the sandwich coolers or coolers on the line. CDI - PIC moved tomatoes to freezer and took lid off. Tomatoes measured 38F at 4:20PM. 0 pts. 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. Some stacks of clean pans were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in cooler door. REPEAT. 0 pts.

5-501.15 Provide dumpster, waste containers that are of sound construction. 1 dumpster is missing lid. Contact waste management company to replace dumpster. 0 pts.

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. Clean walls behind and underneath dish machine. 0 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 Ravioli, pot stickers, and meatballs were missing date labels in walk-in cooler. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date labels on 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 .

4-501.11 Maintain equipment in good repair. Gasket on door of walk-in cooler is torn. Replace torn gasket. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large plastic container with large sticker still adhering to container touching the inside of the next, food contact surface large container.CDI containers were placed in dish are for re wash. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna and salmon in WIC thawing not removed from ROP environment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one bucket with wiping cloths measuring 0ppm. CDI PIC refilled bucket with properly concentrated sanitizer. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of clean dishes still wet and stacked. Allow to air dry before stacking. Repeat

4-501.11 Maintain equipment in good repair. Observed gaskets in upstairs prep unit Reach in cooler with torn gaskets. Replace.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers stacked clean with food residue on containers, touching inside food contact portion of next container. CDI. PIC moved stack to dish area for re wash. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed boiled eggs, 1/2 and 1/2, summer sausage, and prosciutto with not date marks. CDI PIC voluntarily discarded all 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 . 3-501.18 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 artichoke hearts with date mark of 9/10, 2 days expired. CDI PIC 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one bucket with wiping cloths measuring 0ppm. CDI PIC refilled bucket with properly concentrated sanitizer.

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese in sandwich cooler measured 44F. Cooked broccoli in upstairs cooler measured 45F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to cool. Kept at half credit due to no risk in severity from last inspection. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Vacuum packaged raw salmon and raw tuna observed in walk-in cooler. Raw fish must be removed from ROP packaging before thawing under refrigeration. CDI - PIC slit open packages. 0 pts.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employees observed using towels to dry clean utensils. Utensils must be air dried after washing. Do not use cloth towels to dry utensils. REPEAT

5-501.15 Provide dumpster, waste containers that are of sound construction. 1 dumpster is rusted through and needs to be replaced. 0 pts.

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 . Shredded cheese downstairs sandwich cooler measured 44F. All TCS foods in upstairs sandwich cooler measured 43-46F. Ambient air temperature of upstairs cooler was 45.8F. TCS foods in cold holding shall measure 41F or less. CDI - Shredded cheese in downstairs cooler was placed on temporary TPHC and will be discarded or used within 2 hours. Items in upstairs cooler have been permanently placed on TPHC until the unit is repaired.

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 . Lettuce measured 51F but sandwich cooler and was cut at 3:30PM. Steamed broccoli measured 46F in sandwich cooler bottom and began cooling at 3:30PM. Green goddess dressing in walk-in cooler was cooling at 58-60F in 2 deep containers. It began cooling at 2PM. Use walk-in cooler or freezer to rapidly chill TCS foods. Do not use coolers on line to cool. Dressings shall be cooled with ice bath/ice wand or in smaller/shallow pans. CDI - Green goddess put into ice bath to continue cooling. Lettuce moved to sheet pans in walk-in cooler. Broccoli also moved to sheet pan and placed in walk-in cooler. REPEAT

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed employee cutting lobster with it on a cloth towel. Do not contact food with linen unless it is only used to line a container for food to bring out to a customer. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 employee observed preparing strawberries with no hair restraint. Food employees shall wear a hair restraint, such as a hat or hair net. 0 pts.

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. Bowl observed in container of apples used as a scoop. Utensils must have a handle and the handle shall not contact the food. 0 pts.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using a towel to dry off clean dishes. Utensils shall be air dried after washing. Do not use cloths to dry utensils.

4-501.11 Maintain equipment in good repair. Upright cooler appears to be dripping water from top of unit. Gasket on walk-in cooler door is torn. Repair/replace listed equipment. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 several dishes, sauce containers, etc. stored clean with food debris present. CDI - Items moved to dish machine to be washed, rinsed, and sanitized. - 1.5 -

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 green goddess dressing cooling at a rate of 0.4F/minute. Items reached 100-92 in 20 minutes, after being in cooling for an hour. CDI - Container was in an ice bath and had a ice wand placed inside. Ice had melted around container of dressing - ice added and ice wand used to stir. Dressing reached 63F in another 20 minute period of time. - 1.5 -

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 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 green goddess dressing cooling at a rate of 0.4F/minute. Items reached 100-92 in 20 minutes, after being in cooling for an hour. CDI - Container was in an ice bath and had a ice wand placed inside. Ice had melted around container of dressing - ice added and ice wand used to stir. Dressing reached 63F in another 20 minute period of time. EHS recommends splitting dressing into smaller, metal containers for cooling. - 0 -

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 general cleaning needed to inside of reach in coolers throughout assembly line. Food debris build up. - REPEAT - 0.5 -

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 present on ceiling/walls above dish machine area and in upstairs server station. - 0 -

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handsink at the bar. CDI: Sink cleaned.

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

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 1/3 pan of potatoes holding above 41F in prep top. CDI: Potatoes were rapidly cooled in walk in as they were just prepared an hour prior. Potatoes were 41F by end of inspection. All other items were properly cold held in facility. PIC conducts 3 cooler checks per day and found no abnormalities during her checks.

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 cut leafy greens from yesterday. CDI: Products dated.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Surf and Turf (containing “premium filet mignon medallion” and shrimp) in the “entree fondue” section and the jumbo prawns listed under “add to any entree” in both areas of the menu are not asterisked. VERIFICATION REQUIRED NOTE: Observed several items on the menu are marked with asterisks when they are not served to the table undercooked or are not proteins. These items are: chicken potstickers, plant-based bratwurst, impossible polpettes, egg(melting pot house salad) and wild mushroom pasta. Ensure asterisks for items are removed.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna stored in ROP environment post thawing. CDI: Tuna was cut open.

4-501.11 Maintain equipment in good repair. observed bar cooler with heavy water accumulation in the bottom. PIC stated that a repair person has been on site to assess the issue. PIC will call back to see when part will arrive to repair cooler.

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 speed rack carts and sheet trays in walk in cooler with food debris and build up. Ensure more frequent cleaning of carts and trays.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at upstairs hand wash sink. CDI, soap provided.

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 records verifying salmon is pellet fed or raised using ocean nets. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean at reach in cooler. CDI, items removed for Wash/Rinse/Sanitize.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed several containers, of chopped garlic, artichokes, pre-cooked potatoes, green goddess butter, salsa, and spinach with date marks of 2/5-2/7 throughout facility. CDI, items discarded by PIC. EHS advised PIC to ensure foods are not held past their discard dates.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed employee use cloth to dry off lobster tail before prep. CDI, cloth removed, lobster discarded. 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 foods stored on floor at rented walk in freezer at parking lot. EHS explained to PIC that foods shall be stored 6 inches off the ground.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils stored wet and wet stacked. EHS explained to employee that utensils shall be air dried before storing. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying utensils with cloth. ERHS explained to employee that utensil may not be cloth dried.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug. Need replaced.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in restrooms. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine behind bar with a chlorine sanitizer concentration of 0ppm. PIC was unable to repair machine during inspection. All equipment and utensils will be wash, rinsed, and sanitized in kitchen dish machine. A verification is scheduled by 10/10/2021 to determine if dish machine has been repaired. -1.5 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered tall plastic container of raw shrimp cooling in walk in cooler. CDI - PIC removed lid to allow for cold air to circulate in and around product. After approximately 10 minutes no reduction in temperature was noted. PIC then emptied plastic container of shrimp into shallow pan and covered in ice to rapidly cool to 41F or less. -REPEAT- -1 point-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink at dish area blocked by stacked buckets and hand sink near office blocked by tall slim jim trash can. CDI - PIC removed items. Observed food pan in basin of server area hand sink and server begin to wash bulk lemons in the same hand sink. CDI - PIC removed pan and directed employee to wash produce in vegetable prep sink.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed washed and cut zucchini laying unprotected on reach in cooler wire shelving. CDI - PIC discarded. REPEAT 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed bulk lemons and unwashed asparagus stored over washed and cut vegetables in walk in cooler. CDI - PIC relocated unwashed items. Do not store unclean produce over ready to eat food items.

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 multiple instances of open partially used half and half and/or milk in reach in cooler units in both back of house and in bar area with no date marking. CDI - PIC discarded.

3-501.15 Cooling Methods - PF. Observed blanched broccoli pulled from ice bath and placed into deep lidded plastic containers to be stored in service coolers before fully cooled. CDI - PIC removed broccoli from container and spread onto sheet pan in freezer to fully cool. Observed blanched broccoli in portion bags with other non-TCS produce packed into deep plastic container and placed into upstairs service cooler while still in cooling process. CDI - PIC spread out onto pan to quickly cool. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food items in back of house wearing bracelet on wrist.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple used wiping cloths laying on equipment surfaces not placed into sanitizer containers in kitchen. Sanitizer containers set up and readily available but not used. Once a wiping cloth has been used, place it into sanitizer if it will be used again or remove it to soiled linen receptacle.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed cutting boards washed from previous day laying flat and stacked on top of one another while still wet. Air dry equipment and utensils before stacking together.

4-501.12 Cutting Surfaces - C. Observed various cutting surfaces with deep cuts, heavy wear, or staining. Repair or replace.

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. Flooring under/behind equipment in bar area with buildup needs cleaning.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of food in storage exposed to rusted shelving without protective covering. PIC immediately wrapped containers with plastic.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several ramekin clean ramekins with discoloring. Clean to sight or replace as needed.

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 cream cheese and two containers of pico salsa cooling tightly closed on speed rack, not meeting cooling parameters; see temp chart. CDI - All products uncovered and placed on top shelf of walk in to cool rapidly. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of fontina cheese mix in upstairs flip top unit holding 45F. Flip top unit door had been open due to blockage by next door unit. CDI - PIC closed door and manually turned down unit. Cheeses that were brought up earlier today were taken back to walk in cooler to rapidly cool. REPEAT. *Points Kept at half due to no cold holding issues with prepped lettuce during today’s inspection*

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cream cheese and pico salsa cooling tightly wrapped in back walk in cooler. CDI - PIC unwrapped to allow cold air to cool product. REPEAT.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in, flip top, and reach in coolers that are rusted. Repair or replace to make smooth and easily cleanable. REPEAT.

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 lettuces cooling at a rate of 0F/min in walk in cooler. CDI: Lettuces relocated to shallow, uncovered pans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler drawer holding lettuces above 41F. (See #45). Lettuces were in reach in cooler which was holding products at 39F. REPEAT VIOLATION Previous violation corrected.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on guest appreciation week menu. Observed no asterisks denoting proteins are served raw on guest appreciation menu. CDI: Guest appreciation menu corrected and reprinted during inspection. NOTE: Veggie potstickers on corporate menu are asterisked. Product contains no animal proteins. Asterisk must be removed from potstickers.

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 lettuces cooling in tightly packed container while covered in walk in. CDI: Product spread out into several pans to facilitate cooling.

4-501.11 Maintain equipment in good repair. Observed shelving in several coolers that are rusted. Repair or replace to make smooth and easily cleanable. Observed gasket is not sealing on cooler drawer at salad cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheddar cheese in flip top unit holding at 45F during inspection. CDI: Cheese relocated to walk in unit and swapped out with cheddar cheese reading 41F.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at bar area reading 0 ppm chlorine sanitizer after bring primed and running. VERIFICATION REQUIRED within 10 days to determine compliance.

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 goddess dressing cooling from prep at room temp in a tightly sealed plastic container at 48F and cut lettuce cooling in a unit rated for holding at 53F. CDI: Dressing stirred and moved closer to fan in walk in unit with lid cracked to facilitate rapid cooling. Lettuce placed in shallow pan and vented in walk in unit. REPEAT.

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 an adorned ring under single use gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed far left pan of award winning cheese holding at 48F. PIC stated that cheese had been in holding for less than 2 hours. CDI: Cheese sent to walk in unit to cool properly and replaced with cheese from walk in reading 41F.

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 goddess dressing cooling in a tightly sealed plastic container at 74F. After 15 minutes, dressing was still 72F in places. CDI: Dressing stirred and placed back into walk in unit with lid cracked to facilitate rapid cooling. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths sitting in water reading less than 50 ppm QAC. CDI: Buckets dumped and changed out with fresh buckets reading 200 ppm QAC.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board for gluten free prep rough and in need of replacement or resurfacing due to deep cuts. REPEAT. 4-501.11 Maintain equipment in good repair. Observed split gasket on reach in unit across from salad prep station. CDI: Gasket replaced during inspection.

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- Observed one employee wash hands properly however at the end of their hand washing the employee used their bare hand to turn the faucet off. This action recontaminates ones hands. CDI- After instruction EHS observed proper hand washing.

3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken stored in a container on a sheet tray above raw pork on a sheet pan in walk in cooler number one. CDI- Items were rearranged since EHS did not observe any cross contamination. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce stored above RTE broccoli in the walk in cooler number two.

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 gallon of milk 3/4 full. PIC stated the milk was open last night. CDI- PIC was able to back date the gallon of milk.

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 three containers of cheese in a flip top unit at 48-49F. PIC stated the items were prepared an hour and half before the inspection. CDI- The items were able to be placed in a walk in cooler to quickly cool.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of replacement or resurfacing do to deep cuts and grooves. 4-501.11 Maintain equipment in good repair.- Observed a split gasket on walk in cooler number two door.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed dumpster doors and lids open during the inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.- Observed unnecessary items and litter in the outside dumpster enclosure.

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.- REPEAT- The employee bathroom and cheese prep handsinks are in need of re-sealing. Also observed several holes throughout the facilities walls. Observed stairwell walls in need of repair do to damage. Observed ceiling damage near the office, cheese prep flip top and ice machine.

6-303.11 Intensity-Lighting - C- Provide 50 foot candles of light at all ice chests.

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- Observed one employee turn faucet off with bare hands after handwashing. This action recontaminates the hands. CDI- PIC was informed to use a barrier so that the hands are not reconaminated. After instruction EHS observed proper handwashing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed one employee bare hand RTE cooked potatoes. CDI- EHS had employee discard the potato portion. PIC re-educated employee on proper food handling of RTE foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed several spray bottles and sanitizer buckets at 50-100 ppm QUAT. EHS observed QUAT sanitizer at the dispenser at 200ppm QUAT. CDI- PIC changed all sanitizer containers to 200 ppm QUAT.

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 RTE ravioli in the flip top at 47F and prepared today. CDI- PIC moved item back to the walk in to quickly cool. Ensure RTE and TCS foods are at 45F or below before they are placed in the flip top.

6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT- Observed several flies throughout the facility.

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 sanitizer bucket with floating debris. PIC changed sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Observed sanitizer buckets on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed employee wipping plates with a towel.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.- Observed wash water at 79F. PIC had employee change water to 110F.

5-501.17 Provide a covered waste bin in female restrooms.- In the shared employee restroom a covered trash can is needed.

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.- In the employee bathroom the handsink is in need of re-sealing. Also observed several holes throughout the facilities walls.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 0pts- Observed a wiping cloth stored in a handsink. CDI- PIC removed cloth to soiled cloth bin.

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 two bags of pasta opened yesterday without dates. PIC was able to back date items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed two small bags of cut sausage not date labeled. PIC stated they were a few days old. CDI- PIC voluntarily discarded the items. -1.5pts

Ms 6-501.111 Keep the premises free of insects, rodents, and other pests. 0pts- Observed several fruit flies throughout facility. Contact a certified pest management company to fix the pest issue.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. .5pts- Observed several wet wiping cloths being stored on prep surfaces. Ensure these cloths are in sanitizer in between uses.

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. 0pts- Observed two knives being held in QUAT sanitizer. Items were moved to dish pit and PIC was informed on proper in use utensil storage.

4-501.11 Maintain equipment in good repair. 0pts- Observed a few split gaskets on reach in equipment. All equipment is functioning properly.

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. 0pts- Observed ac/heat vents with dust build up and in need of cleaning. Stairs leading up to wait station were also in need of cleaning due to food debris build up. Also, observed some cleaning needed on floors, behind and underneath equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- Observed employee drinks being stored near clean dishes, near the dish pit area.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed employee restroom used by both male and female employees without covered receptacle. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash in dishwashing area. CDI replaced paper towels.

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 45F. -P Observed green goddess made in house cooling at rate of .1 degrees per minute. CDI changed method and rate increased to 2.0.

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 goddess sauce cooling in too large of volume and spring mix cooling tightly covered. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed lexan containers stored above prep counter soiled with food debris. repeat violation. CDI moved to dishwasher to rewash,

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 romaine , salad mix, and potatoes cooling tightly covered . CDI vented to cool. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping vegetables without hair restraint. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested lexans stored over prep area. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in kitchen in need of replacement or resurfacing. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ramkins and teacups soiled with food debris. CDI items moved to sink.

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 goddess dressing cooling in deep plastic container with an ice wand at 80F. CDI dressings split up into smaller portions on speed racks. Repeat.

'3-501.13 Use approved thawing methods. Observed vacuum packaged meats thawing without package being open. Look at manufacturers instructions to ensure proper thawing of raw meats.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks and purse stored with food for facility. CDI items moved.

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 boiled eggs, proscuitto, and pico de gallo not dated. CDI items dated. Repeat.

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 goddess dressing stored in big plastic container to cool. CDI dressing split up into smaller portions and placed in freezer.

4-501.11 Maintain equipment in good repair. Observed back handsink that need to be recaulked to wall.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw lobster over carrots. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one of the ice machines soiled with debris. CDi machine cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed purple kale hel don counter at 47F. CDI ice added to water bath to decrease temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. PHF/RTE foods that are 41F and below have a 7 day shelf life, and 42-45F have a 4 day shelf life. Observed proscuitto, cappicola, and soppressata not dated. CDI items dated. 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. Observed pumpkin puree and summer sausage held past date mark time frame. CDI items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed container of soapy water not labeled. CDi container labeled.

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 potatoes cooling in a tall plastic container and garlic butter cooling in tighly closed container. CDI garlkic butter uncovered and placed in freezer, and potatoes separated into two smaller containers. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of lemons that were not covered.

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 handle stored inside of sugar container. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. After sanitizing equipment and utensils may not be cloth dried. Observed employee hand drying utensils from dish machine.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing in wash water at 55F. CDI soapy water refilled to proper temperature.

2-301.14 When to Wash - P. 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 handle soiled and clean dishes without handwashing. CDI hands washed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 sachetti pasta, containers of half and half, and deli meat not labeled. CDI items labeled. Repeat.

3-501.15 Cooling Methods - PF. 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 facility cooling broccoli in tightly closed container and lettice cooling in a tall plastic bin. CDI lettuce separated and broccoli vented. Repeat.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled container of sugar.

3-304.12 In-Use Utensils, Between-Use Storage - C. 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 knives stored in sanitizer and scoop handle stored inside of sugar.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed three serving bowls with residue. CDI items moved to dishwasher for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE Foods that are held in the facility for 24 hours or more shall be dated. PHF/RTE foods have a 7 day shelf life if they are 41F or below and a 4 day shelf life if they are 42-45F. Observed mixed greens, cooked potatoes, and garlic butter not date marked. CDI items dated.

3-501.15 Cooling Methods - PF. Foods shall be cooled in shallow metal pans, smaller portions, and/or uncovered. Observed blanched broccoli and lettuce in cooler in deep plastic containers. CDI broccoli placed on metal speed racks, and lettuce placed in metal containers to be cooled. Repeat.

4-302.12 Food Temperature Measuring Devices - PF. Small diameter thermometer needed to take temperatures of thin masses. Observed facility without proper thermometer. Verification required.

3-501.15 Cooling Methods. Cool foods using proper methods. Observed cooked broccoli still in the cooling window in a deep covered container. Moved to a long pan and uncovered to cool.