LANDMARK FAMILY RESTAURANT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety Observed signed employee health policy forms missing 6th reportable disease. CDI: EHS provided updated copy.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures available for responding to vomiting or diarrheal events. CDI: EHS provided a copy.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw steak being stored behind ready to eat corned beef in reach in cooler. CDI: PIC re-arranged items to proper storage order. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed containers of raw chicken being stored behind containers of raw beef in grill drawer cooler. CDI: PIC re-arranged items to proper storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a bucket of cut onions being stored on bottom shelf in walk in cooler below boxes of unwashed produce. CDI: PIC re-arranged items to proper storage order. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a plastic grocery bag containing ice being stored on top of lettuce in prep flip top cooler on cook line. CDI: Employee removed plastic grocery bag of ice and voluntarily discarded top layer of lettuce that was touching bag.

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: 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 . Observed three deep plastic partially covered plastic containers of Alfredo sauce that PIC stated was prepared last night at 11:30pm cooling in walk in cooler in which Alfredo measured 51F. CDI: PIC voluntarily discarded containers of Alfredo sauce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of white rice being stored at 54F in walk in cooler and a container of melted butter and margarine blend being held at 70F on prep counter. Box on butter margarine blend states keep refrigerated item is perishable. CDI: PIC voluntarily discarded rice and placed butter margarine blend on TPHC and will hold margarine butter blend on TPHC moving forward.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed three deep plastic partially covered plastic containers of Alfredo sauce that PIC stated was prepared last night at 11:30pm cooling in walk in cooler in which Alfredo measured 51F. CDI: PIC voluntarily discarded containers of Alfredo sauce.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use to go containers being stored on shelf above grill outside of their original packaging right side up. CDI: Employee inverted containers to protect against contamination.

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 floor tiles near cooking equipment and floor drain at cook line. Replace missing floor tiles. REPEAT.

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) Deli salads in sandwich cooler were not labeled with prep date. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - PIC placed prep date 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 .

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. Repair broken floor tiles underneath cooking equipment. Establishment has repaired floor areas that were noted on previous inspection. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meat sauce in hot holding measured 120F. TCS foods in hot holding shall measure at least 135F. CDI - Cook reheated meat sauce to above 165F. 0 pts. 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 (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). Deli salads in sandwich cooler were missing prep date labels. Ensure staff place prep date labels on all TCS RTE foods. CDI - Cook placed prep date labels on items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed on shelf above 3-compartment sink. Ensure pests are prohibited from establishment. Establishment has pest control visits weekly. Let pest control know insect was seen on shelf above 3-compartment sink. No increase in severity since last inspection so kept at half credit. REPEAT

4-501.11 Maintain equipment in good repair. Torn gaskets observed on doors of upright cooler and sandwich cooler. Replace torn gaskets. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Wall damage near doors to kitchen. Floor tile damage and worn grout between tiles in several areas of kitchen. Repair floors and walls where needed. REPEAT

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 beef above raw fish in the reach in cooler. Also observed stuffed mushrooms on the same tray with raw beef in the reach in cooler. CDI PIC corrected storage order. 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 multiple tcs foods in the prep top above 41F. PIC stated that the unit had been open for a few hours during breakfast rush. CDI PIC put the items on temporary TPHC for 6-10 am. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed roach crawling on wall near stairs to lower level. Facility is using cardboard on the kitchen floor with may be attracting the insects. CDI- PIC removed roach and will contact pest control company. EHS reviewed pest control records from 6-11-25 by Action Pest Exterminating. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout facility with deep grooves that can not be effectively cleaned and sanitized. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rusting on shelving inside RIC and WIC. Shelves were either covered with cardboard or aluminum foil. EHS advised to clean and possibly refinish shelves or replace.

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 FRP ripped and disconnected from wall behind dish machine. Observed floors with low grout in kitchen area. Facility is using cardboard under mats on the floor along the entire cookline. This appears to be to level/balance the floor. EHS advised to remove cardboard and consider having the floors redone. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed roach crawling on floor between prep units and stoves. -CDI- PIC removed roach and will contact pest control company.

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

4-501.11 Maintain equipment in good repair. -Observed rusting on shelving inside RIC, WIC, and storage racks. Repair or replace shelving.

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 FRP ripped and disconnected from wall behind dish machine. Observed floors with low grout in kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all foods in vegetable downstairs WIC holding above 41F. PIC stated WIC went out sometime last night, and has already called for repair. EHS observed repairman arrive during inspection. At start of inspection, ambient temperature of WIC was 52F. Throughout inspection, ambient temperature of WIC fluctuated down to 46F, then back up to 58F. PIC stated truck recently (less than one hour ago) delivered food, which was loaded into the WIC. Items delivered today (eggs, whole milk, heavy cream) from the truck were observed between 43F-45F. Items held in WIC overnight were observed between 50-59F. Lettuce was prepped less than one hour ago and placed in WIC for cooling. Lettuce observed at 54F. EHS intervened and PIC moved all items delivered/prepped today to adjacent WIC for rapid cooling and proper cold holding. PIC voluntarily discarded all items held in WIC overnight (eggs, whole milk, heavy cream, sour cream, ranch, blue cheese, cottage cheese, Caesar dressing). EHS and PIC completed product disposition form. By end of inspection, WIC ambient temperature was 45. PIC will continue monitoring temperatures and not store TCS food in WIC until ambient temperature reaches 41F or below. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed gyro meat and stuffed mushrooms without date mark. -CDI- PIC knew items were prepared yesterday and properly added date mark. 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 multiple containers of flour other dry items lacking label.

4-501.11 Maintain equipment in good repair. -Observed rusting on shelving inside RIC and storage racks.

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 with low grout in kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee clothing and belonging stored over bags of pasta and food.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored over prepped and washed vegetables. Re-organize walk in. 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 can opener in need of cleaning. CDI- Can opener taken back. 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: 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 .

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 with low grout in kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI- Observed can opener and clip of ban saw in need of cleaning. CDI- Items broken down and cleaned For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed salad, tomatoes and ham in the prep tops cooling at a rate of 0. CDI- Tomatoes and ham discarded. Salad covered with ice bags. 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 .

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

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 freezer gasket soiled with residue. Get cleaned

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - REPEAT Observed card board used on floors throughout the facility. Cardboard is absorbent. Replace with something smooth and easily cleanable. PIC stated that the floor mats are slippery which is why they use the cardboard to stabilize it. They have had 2 employee injury accidents because of the slick mats. 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 low grout throughout kitchen area. Fill in areas of low grout.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands and handle clean single-service disposable towels. CDI, employee rehashed hands.

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 salmon offered on menu according to PIC but no parasite destruction letter provided. CDI, letter provided during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a pan of lasagna label with date of preparation that looked to be 12/2. CDI, lasagna 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed salmon on menu offered undercooked according to operator but not identified on menu consumer advisory with asterisk. Vr required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of cleaner not labeled. CDI, operator labeled chemical bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce recently prepared and placed in prep refrigerator. CDI, lettuce relocated to walk in cooler to rapidly cool. 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 powdered sugar not labeled in container downstairs.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board.

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 brush used to scrape grill stored in contact with soiled area of floor.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed cardboard lid covered with torn aluminum foil stored on chocolate downstairs. CDI, cardboard voluntarily 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 food residue and grease buildup between equipment along cook line. Clean and increase cleaning frequency to maintain clean.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - REPEAT - Observed cardboard lining the floor under mats throughout facility. Cardboard is not an approved material for flooring due to being absorbent and not cleanable. Remove cardboard from floor. Repeat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - REPEAT - Observed handsink near dish machine lacking paper towels upon arrival. - CDI - PIC provided paper towels. - *NOTE: No point escalation due to all other hand sinks being properly stocked. Point deduction will occur at next routine inspection if issue persists.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in prep unit on cook line, in server lowboy, and in cooler drawers under grill (see temperature chart). Also observed raw shell eggs on ice holding above 41F on cook line. - CDI - Per PIC, all items were placed in units around 6AM. PIC moved all TCS items to WIC to quickly cool and agreed to utilize emergency use TPHC in units until repaired. PIC contacted refrigeration technician while EHS present. Technician scheduled to arrive today to repair units. Long term compliance follow up visit required. PIC agreed to hold raw shell eggs on cook line on TPHC permanently if left out on ice. 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 various TCS items stored in upstairs WIC lacking date mark labels including rice, penne pasta with meat and sauce, green beans, country gravy, collards, potatoes, milk, lasagna, noodles, and corn. - CDI - Per PIC, items were prepped overnight. PIC date marked 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies in dry storage area downstairs. Contact licensed pest control operator to treat for fruit flies.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed raw pork chops stored on the floor of the walk-in freezer downstairs. Also observed a small container of cut raw green bell peppers and two bus tubs of raw potatoes stored on the floor of the walk-in cooler upstairs. - CDI - PIC removed all items from the floor and placed on shelving.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and grease buildup between equipment along cook line. Clean and increase cleaning frequency to maintain clean.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - REPEAT - Observed cardboard lining the floor under mats throughout facility. Cardboard is not an approved material for flooring due to being absorbent and not cleanable. Remove cardboard from floor. Also observed water stained, sagging ceiling tiles in downstairs prep area. PIC stated issue with floor drain occurred the previous night causing the issue with the ceiling tiles. Replace water damaged ceiling tiles.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present during inspection with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Employee observed handling toast with bare hands. Employees must not handle ready-to-eat foods with their bare hands unless the food will be heated to at least 145F. CDI - Bread discarded and employee educated on bare hand contact. 0 points taken due to it being employee’s first day working at establishment. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Handsink on line was missing paper towels. Hand washing sinks shall be equipped with paper towels. CDI - PIC refilled dispenser. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mashed potatoes measured 120F at steam table. TCS foods in hot holding shall measure at least 135F or higher. CDI - Cook reheated mashed potatoes to above 16F. Kept at half credit due to no increase 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatoes (46F), grape leaves (50F), ham (51F), and shredded cheese (55F) in sandwich cooler measured above 41F. Air temperature of cooler was 52F. CDI - EHS and PIC agreed to using TPHC for TCS foods in unit until it is repaired. Facility sent TPHC form to fill out. PIC states refrigeration company will be at establishment later today to repair. Follow-up visit required by end of week that cooler is repaired. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans above 3-compartment sink were stored as clean but stacked while still wet. Allow utensils to adequately air dry prior to stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Sandwich cooler on line is holding at 52F. Repair cooler to hold TCS foods below 41F. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Peeling walls in downstairs storage area. Sagging, stained ceiling tiles also need to be replaced downstairs. 0 pts.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Employee cell phone stored on clean slicer. Do not store personal items where food-contact equipment can be contaminated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed yams and stuffing hot holding below 135F on hot line. CDI: Items were reheated above 165F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at prep tops with deep cuts.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee washing hands in 3 compartment sink. CDI: Employee went to hand sink to wash hands.

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 vents over salad prep top with build up. Clean as needed.

Repeat: 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 various TCS foods cold holding above 41F at kitchen walk in cooler. Observed ambient temperature of walk in at 43F. CDI, all TCS foods at walk in discarded by PIC. TCS foods that were cooked and/or cooling today moved to downstairs walk in cooler. Technician arrived during inspection. Observed ambient temperature drop to 38F during inspection. Verification required.

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 wall tile behind hand sink near ovens. Need repaired. 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 soiled floors in kitchen. Need cleaning.

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 white rice, green beans, broccoli, corn, cooked Turkey, and sweet potato cooling at slow rate. CDI, items divided to smaller portions and ice added as an ingredient to facilitate cooling.

Repeat: 53-501.16(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 sliced cooked turkey, raw steak, raw steak Philly, raw marinated beef, raw marinated chicken, corn beef hash, sliced ham, ranch, blue cheese, salad, potato salad, and chicken salad cold holding above 41F. PIC states Philly steak is from 8 AM in the morning, raw chicken and raw marinated beef were new batch that came out an hour ago, corn beef hash and sliced ham was new batch from 2 hours ago, and dressings were made about 1.5 hours ago. PIC states salad was prepared 1.5 hours ago as well. Observed date mark of 7/23 on cooked turkey and 7/22 on potato and chicken salad. Observed ambient temperature of WIC’s at 41F. CDI, raw Philly steak, cooked turkey, chicken salad, and potato salad discarded by PIC. All other items moved to WIF to cool. Observed items reach 41F by end of inspection. Verification required.

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 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 beans, broccoli, white rice, corn, cooked turkey, and sweet potato cooling deep containers with no active stirring and temperature monitoring. CDI, items divided to smaller portions and ice added as ingredient to facilitate cooling.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 mozzarella cheese received at 56F. CDI, items removed from retail storage and marked for return (credit).

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 cooked roast and sliced turkey cold holding above 41F after cooling overnight. CDI, items discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cooked chicken breasts hot holding below 135F. CDI, items placed on time, time marked, and to be discarded after 4 hours.

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 potato salad, tuna salad, and marinated raw chicken cold holding above 41F. CDI, items discarded by 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 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 sliced turkey and cooked roast cooling with no temperature monitoring and covered. CDI, items discarded by PIC.

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small bowls with no handles being used for raw proteins. CDI, items removed.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils stacked wet. CDI, utensils removed.

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 grease build up dripping down from vent hoods. Observed soiled interior of microwaves. Need 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 damaged coving on outside of walk in cooler. Need repaired.

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.

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer. Verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed food items stored on floor at walk in freezer. PIC states items are for baking and containers of frozen sauce intended fro use from last year. CDI, items discarded by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee dry utensils with cloth. EHS explained to employee that utensils shall be air dried and using a cloth to dry is not permitted. CDI, items rewashed.

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 floor at walk in cooler downstairs sink when when stepped on. PIC states facility is aware and waiting on contractor to repair.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicer stored as clean. CDI, item to be removed for Wash/Rinse/Sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white catch plate of ice machine. Need cleaning.

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 marinara cooling overnight at 47F. CDI, item discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and rice hot holding below 135F. CDI, rice discarded and chicken reheated to 165F.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef, raw chicken, ziti, potato salad, slaw, tuna, feta, and sliced tomato cold holding above 41F. Observed prep date of 9/11 on beef. Observed batch of items from prep unit cold holding at 41 or below at walk in cooler. Observed internal temperature of prep unit at 55F. PIC states prep unit was stocked at 9AM this morning. CDI, raw proteins discarded by PIC. Items on prep unit placed on time (TPHC).

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 marinara sauce cooling in large containers with lid on. PIC states temperature was not monitored during cooling. CDI, items discarded by PIC. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed internal temperature of prep unit by cooking line at 55F. PIC made service call to technician. Verification required.

4-501.11 Maintain equipment in good repair. Observed torn gaskets/seals at prep unit near cooking line. Need replaced.

5-202.13 Backflow Prevention, Air Gap - P Observed no air gaps at pipes from walk in cooler. Need 1 inch air gap.

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 soiled ceiling air vents. Need cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves without washing hands. CDI, employee washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wash and rinse gloves after soiling them. CDI, gloves discarded and hands washed.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lasagna, macaroni salad, roast beef, milk wash, corn beef hash, cooked chicken, salad, tuna salad, chicken salad, and potato salad cold holding above 41F. Observed date mark of 05/1/21 and 05/2/21 on foods. Observed internal temperature of top floor walk in cooler at 39F and 2nd floor walk in coolers at 44F. CDI, voluntary discard by PIC. PIC adjusted temperature of walk in coolers at 2nd floor. Verification Required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed damaged baseboard paneling at bottom walk in coolers. Observed sunk floor at top walk in cooler. Cardboard is placed on floor to fill in gap. Observed rusted shelves at bottom floor walk in coolers. Need repaired/replaced. Observed floor tile removed at right side of kitchen near hand wash sink. PIC states floor tile was removed so hot oven could be rolled out and replaced. PIC states floor tile will be replaced. PIC states floor in walk in cooler will be fixed as well. PIC states facility will close so floor can be repaired.

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 cabbage cooling over night at 44F. CDI, voluntary discard by PIC.

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 lasagna and stuffed potato with no date mark. CDI, items date marked.

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 cabbage cooling in deep covered container. CDI, voluntary discard by PIC.

Repeat: 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed floor in walk in cooler sink when stepped on. Cardboard is placed on floor to fill in gap. Need repair. Observed rusted shelves in walk in coolers down stairs and damaged base paneling on downstairs walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dirty utensils stored as clean, deli meat slicer with food debris, and meat saw at second floor with debris on inside lower half. Also observed utensils on the floor in walk in cooler. PIC states meat saw is used once a week and is broken down to clean after each use. Deli slicer cleaned after each use as well. CDI, items removed for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice, tomato sauce, oil and chili sauce, and stuffing hot holding above 135F. CDI, items reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn beef, diced tomato, ham, raw chicken, raw steak, and lasagna cold holding above 41F. CDI, Diced tomato, corn beef, and ham moved to walk in cooler and reached 41F by end of inspection. Maintenace request was made by PIC for walk in cooler down stairs and worked on during inspection. Internal temp was 40F by end of inspection.

3-501.13 Thawing - C Observed frozen broccoli thawing at room temperature. PIC stated they freeze broccoli raw and cook in steamwell without thawing. Steamwell used for keeping foods hot, not to cook foods.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer at facility. Verification Required.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked metal containers.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed floor of walk in cooler sink in when stepped on. Cardboard box is placed on floor to fill in gap. Floor needs to be repaired. Repeat: Observed rusted and peeling shelves in downstairs walk in coolers. Needs replacing.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow prevention device at mop sink up stairs. Verification Required.

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 put on a face mask at the start of the inspection and immediately go to grab a pair of gloves. CDI-Stopped the employee and instructed to wash hands and then don clean gloves. After instruction, no other hand washing violations were seen.

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 salad cooling tightly wrapped in the produce walk in cooler downstairs. CDI-The wrappings were removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the prep counters at the start of the inspection. CDI-The cloths were removed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the sandwich cooler door. Have replaced. REPEAT. Observed rusted shelving in the down stairs walk in coolers and damaged paneling underneath the doors of the walk in cooler downstairs. Needs repair. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting board with deep grooves at the sandwich prep cooler. It is no longer easily cleanble. Have replaced or resurfaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the down stairs walk in cooler. Have cleaned. REPEAT.

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee keys and wallet stored on the sandwich prep cooler. CDI-The items were removed. Designate an area for personal employee storage.

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 employee handling a bagel with no gloves on. CDI-The employee was instructed to discard the bagel and wash hands and don clean gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of cooked brocolli stored below several containers of raw shrimp. CDI-The brocolli was removed from the cooler entirely and discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage hot holding below 135F on the hot hold line. CDI-The sausage was immediately discarded and a new batch was prepared.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of cooked foods stored directly on the ground upon entrance to the kitchen. CDI-The product was placed onto the prep counter.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on the prep counters and shelves. CDI-The cloths were removed.

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 a clear, plastic cup stored in the jello container. The cup had no handles. CDI-The cup was removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a white bucket holding cleaned utensils stored directly on the ground at the hand sink. CDI-The bucket was moved. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the flip top cooler door, rusted shelving in the upstairs walk in cooler, damaged paneling to the downstair meat cooler. Needs repair. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the meat cooler and the upstairs walk in cooler. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing in poor repair to the faucet of the hand sink next to the ovens and fryers. Have repaired.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shields in both ice machines in need of cleaning. Increase cleaning frequency.

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 container of grape leaves and ham cooling in bottom of flip top unit with not meeting the cooling parameters; see temp chart. CDI - Both containers taken to walk in to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed country ham, sliced ham, sausage, and other TCS items cold holding 44F and above in cold hold draws. Cold Hold Drawers ambient temperature reading at 42-43F. CDI - All items taken to walk in freezer to cool rapidly. All items held in cold hold drawers will temporarily be placed on TPHC until they can be repaired/maintenanced. Observed tartar sauce being held in individual plastic cups inside plastic container on ice at server station; cold holding at 60F. CDI - PIC discarded individual tartar sauce and added ice surrouding container. REPEAT. Visit will be made within 10 days to ensure cold hold drawer is ability to cold hold TCS foods at 41F or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items in reach in cooler without date mark. PIC stated they come from larger batch in back. CDI - Items date marked following larger batch in walk in cooler.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cubed sausage being held on time at stove top; no time stamp provided for item. Facility could not provide completed TPHC written procedure. CDI - Time stamp placed on sausage container. EHS provided written procedure template for facility to complete.

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 grape leaves being cooled in bottom of flip top unit not manufactured for cooling processes. CDI - Both items taken to walk in cooler to cool rapidly.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans throughout dry goods area; dented cans were labeled 'return' but not in designated area. CDI - PIC placed dented cans on bottom for return.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach in cooler. Observed broken gaskets on cold holding draws at grill line. REPEAT.

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handling raw foods and not washing hands between glove changes. PIC instructed employee on hand washing and compliance achieved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous foods in salad prep unit at greater than 41 degrees but less than 45 degrees .

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 2 and grill drawers in need of replacement.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit and reachin cooler in need of replacement. 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 wall area near dish machine in need of cleaning.

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 change gloves between raw and ready to eat foods without handwash. CDI PIC had employee wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk in 3 downstairs not able to maintain proper temperature see above temperature chart. CDI All tcs foods discarded and technician arrived and cooler temperature dropping by end of inspection.

4-501.11 Maintain equipment in good repair. Observed gaskets on grill drawers and prep unit in need of replacement.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall in front of cooler 2 damaged and in need of repair. -0 points-

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 country style steak , fettucine and lettuce cooled from previous day at greater than 45 degrees. Repeat Violation. CdI discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed reminder needed on cold smoked salmon served on bagels. 10 day verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooled from last night were cooled in too great of volume and tightly covered. CDI all items discarded.

5-501.17 Toilet Room Receptacle, Covered - C Observed covered receptacle needed in ladies restroom. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed basement handsink with a wet wiping cloth stored in the basin. Item was removed by PIC upon discovery. Keep handsink free and clear of obstructions at all times.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed a single dented can with "RETURN" written on the top of the can that had been stored with other canned goods in the basement dry storage area. Facility has an area for dented cans but this product had been inadvertantly placed back on the shelf by an employee. PIC explained to the employee proper procedure and had the removed.

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 two large containers of vegetable soup cooling overnight at temperatures above 50F in the kitchen area walk in cooler. Items had been placed in large, deep buckets, and had not been stirred. Facility should follow proper cooling procedure such as shallow pans and stirring for cooling down such products. Items were 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 soup being cooled in large, deep plastic containers. Items had been cooling for more than 4 hours and were discarded voluntarily by PIC. EHS explained to PIC that using the large, deep containers to cool items would require stirring the product to allow for even cooling, as the edges and top portion of the product was observed to be between 40 and 45F, but the center and bottom of the product was observed to be 50F or higher. EHS also suggested using ice wands, or cooling the containers in more shallow containers, allowing a greater surface area of the product to be exposed to the cold air of the cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths left out of sanitizer containers in the kitchen and prep areas. Such cloths must be returned to a proper concentration sanitizer container to prevent microbial growth and cross contamination of such surfaces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers in the dish area. Facility has began removing the re-used food product containers, replacing them with clear lexan containers, however many of the containers are still present and are not being properly air dried before storage. Dishes must be allowed to air dry to prevent a moist environment being provided for pathogenic organisms that may be left after the sanitization process.

4-501.11 Maintain equipment in good repair. Observed two split gaskets on cooler units. Observed some handle damage on several reach in cooler units. Facility has repaired many of the units since last inspection, and is in the process of replacing rusted shelving noted on the previous inspection. Due to facilities efforts in reaching compliance, EHS will not elevate points taken for this 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 some physical facility damage still present in the kitchen area, notably the walls and floors near the cook line and the floor of the walk in cooler area. Facility has made efforts in repairing these areas, as such EHS will not escalate points. Repairs are an ongoing process and the facility is making progress in this area.

2-401.11 Eating, Drinking, or Using Tobacco - C EHS observed multiple drinks in the kitchen area that were not equipped with a lid and straw, and were stored among food products such as spices and seasoning, clean equipment, utensils, etc. Employees may have beverages and drink from said beverages only if the beverage is in a closed container, and may be handled such that it does not contaminate the emplyoees hands, the container, or food, clean equipment, utensils, etc. Twist cap bottles are not able to meet this standard as they require hand manipulation by the employee, as well as having possible saliva contact with hands on the bottle cap. Drinks were removed from the kitchen premise by staff.

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 a cook line employee wash their hands for less than 20 seconds, approximately 5 seconds by EHS count. Employees must wash their hands for at least 20 seconds to ensure proper cleanliness. Employee was asked to repeat the handwash process by the EHS, and EHS then observed proper time taken during the wash 2-301.14 Wash hands after activities that contaminate them. -P Observed several cook line employees wiping their hands on the wiping cloths stored on their aprons while wearing gloves. Employees were observed to consistantly wipe their hands on these cloths in between glove changes, whenever their gloved hands accumulated food debris, and after handing food products. Employees should not use these wiping cloths in lieu of proper handwashing procedures, if an employee needs to change gloves, employee should wash their hands for at least 20 seconds before donning a new pair. If an employee has accumulated food residue, or has contacted raw proteins such as eggs, employee should then wash their hands before a new pair of gloves are donned. EHS will complete a return visit by 11/15/17 to ensure compliance with these procedures.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer in the kitchen area with greasy residue present on the rear of the blade surface. Observed this same slicer with accumulated spice/breadiing residue on the shield and gaurd surfaces from the nearby frying station. Slicer must be maintained clean, and must be washed/rinsed/sanitized after each use. Facility should store the slicer in a clean area where no grease or splashed spices/breading may contact the slicer while it is stored as clean, or facility may cover the slicer between uses. Item was broken down for cleaning by employees. EHS observed numerous reused mayonnaise and food containers in the facility that had been washed/rinsed/sanitized but still had sticker debris remaining on the exterior of the containers, which were stacked. Sticker debris is not capable of being sanitized or cleaned and thus recontaminates food surfaces such as stacked pans where the clean interior of one pan contacts the sticker of the next. Many of these buckets were removed for re-processings, however multiple stacks were observed in the basement area that were not re-processed. EHS observed slight food debris accumulation on the basement meat band saw blade. Food debris was present on the corners and edges of the blade guide, as well as underneath the blade on the pulley surfaces. The meat saw must be broken down and thoroughly cleaned after each use. EHS will make a return visit by 11/15/17 to ensure compliance with food contact surface regulations.

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 a large roast cooling in the walk in cooler. PIC stated that it had been cooked from 3-6AM and was put into the walk in to cool at 6AM, however PIC was not absolutely sure of this timeline. EHS temperature of this food item was observed to 53F, which would be in compliance if the item had been set to cool at 6 AM, as the item had likely made the 2 hour time period though there was some uncertainty as to the beginning time. To ensure that all cooling parameters were made due to the non-concrete timeline, EHS had PIC place the item into the freezer to rapidly chill down to 45F, which was observed later by EHS. Facility should keep track of cooling times for large items such as roasts. Had the facility been unable to provide a rough time of cooling the item would have been discarded. EHS recommends using active methods such as temperature monitoring logs, ice baths or other methods.

A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Facility provides butter at tables for customer use in single use packages under no time or temperature control. The packaging of this food product indicates that it must be kept cold. Facility may still serve these items to customers, but they must be discarded after each customer is served a package of the product. Product must also be stored in bulk in a cooler, to maintain proper cold holding temperatures, and then served from this cold storage area directly to the customer. Observed employee using a milk/egg mixture to batter onion rings and squash. Milk/egg mixture was contained in a large bowl not on ice or under any temperature control was observed to be 48F. PIC stated that usually more than one employee works on this process and that the mixture is not allowed to rise over 45F due to the quicker time of production, but only one employee was able to process the onion rings during inspection. PIC discarded the mixture, and already battered onion rings and squash were placed into the walk in cooler cool down to 45F, as they had been covered in TCS ingredients. EHS temped squash/onion rings at 44F before end of inspection. EHS will complete a verification visit by 11/15/17 to ensure that TCS butter packets are being properly kept cold before customer reception.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed smoked salmon present on a bagel item that is not asterisked for consumer advisory. PIC stated that the salmon is fully cooked but could not verify this with packaging. The package also did not have any cooking instructions or safe handling procedures. PIC and sales rep of the product who was talked to over the phone insisted that the item is fully cooked. As the nature of the salmon is somewhat ambiguous, EHS will not take points, but will complete a VR of the product by 11/15/17 in which the facility must have documentation that the salmon has been properly cooked, or an asterisk must be added to the menu bagel if the salmon is found to be undercooked.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can labelled "Do not use" stored in the dry storage area. Observed three other dented cans stored in this area. Facility must monitor for and remove any dented cans from the dry storage area, as they are no longer able to be served, and also may contaminate other dry good products. PIC had these items removed and set aside during inspection. Observed containers of fish products stored in plastic lexan containers in direct conct with ice cubes, with no draining in place. Only items that are packaged in waterproof containers, or raw poultry/fish that are RECEIVED in ice in shipping containres may be stored in direct contact with undrained ice. 3-303.12 Storage or Display of Food in Contact with Water or Ice - C REPEAT VIOLATION

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff and several cook line employees wearing bracelets, watches and other jewelry, observed some wait staff not wearing hair restraints. Wait staff were observed to be plating foods, buttering toast, etc. Once wait staff begin handling food items, such as plating or preparing, they become Food Employees, which are unable to wear jewelry other than a plain wedding band, and must have hair restraints such as hats or hair nets. REPEAT VIOLATION.

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 employees with wiping cloths present on their aprons that were being used to wipe down food debris, improperly clean hands, etc. Many of these wiping cloths had accumulated food/sauce debris and were no longer visibly clean. Employee should not store these items on aprons as they become soiled with food residue and would then have to be immediately replaced with a clean cloth. Employees must not allow these cloths to become a substitute for proper handwashing procedure

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 a mug used as a sugar scoop stored with the handle in contact with the sugar product. Item was removed by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observedf heavy amount of wet stacked plastic containers such as reused mayonnaise buckets and other food containers. Observed several wet stacked metal pots and pans. Facility must improve on air drying these items. Many of the wet stacked plastic containers had not been properly washed/rinsed/sanitized as they still had sticker residue present. Wet stacking pans provides any pathogens that survived the wash/rinse/sanitize a moist environment in which to grow, and will then be present to contaminate any food products placed into the containers at a later time. A number of the containers were removed for re-processing, whoever many were still present in basement that were still wet nested. Facility must improve on air drying these items or a risk control plan may be needed due to the severity of the item.

4-101.17 Wood, Use Limitation - C Observed several dry good seives constructed of soft wood material that is subject to scoring, chipping, as well as absorbant. Hard maple or an equivalently hard, closegrained wood may be used for cutting boards, blocks, bakers tabeles and utensils such as rolling pins, dowels, salad bowls and chopsticks. 4-501.11 Maintain equipment in good repair. Observed split gasket on a pull out drawer cooler, observed several cooler drawers with damaged handles. Observed rusted shelving in multiple areas of the establishment, especially in the basement areas. Observed several non-functioning slicers and other equipment that are being kept in the facility. Facility should remove excess, non-functioning equipment. Observed rusted surfaces on equipment near the dish machine. 4-202.11 Food-Contact Surfaces-Cleanability - PF Facilty has several large cooking pots and food containers that are unable to fit into the dish machine or the three compartment sink. Facility must provide a written SOP on how they clean these items as verbal explanations during inspection were not fully available. These items must be able to be washed/rinsed/sanitized as needed. If facility is unable to wash/rinse/sanitize these items the use of the equipment must be discontinued. Facility may also provide a food grade plastic liner as the food contact surface for these items that can be replaced each use. EHS will verify these processes by 11/15/17

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on several cooler units, racks of some cooler units, exterior of several large pots and pans have accumulated cooked on residue.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from the exterior dumpster.

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. Floor damage is present throughout facility in the kitchen, walk in cooler, basement areas. Ceiling tiles and attachments such as air vents in the kitchen and prep areas observed heavily rusted/damaged. Observed handsink in the basement, three compartment sink in the kitchen and the dish machine guides unsealed from the wall, observed wall damage near the large oven in the kitchen area. Facility has continued to resurface, paint and renovate areas of the basement, EHS observed a marked improvement in these areas since last inspection as the rear stairwell and the downstairs single use utensil storage areas have been repaired up to code. Due to this improvement and continued improvement by the facility, no points will be deducted.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed empty alcohol containers stored in the downstairs area amongst baking equipment, containers are kept for personal use.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed carton of eggs stored over top of product such as tomatoes in the vegetable walk in cooler. Item was immediately moved by PIC to the egg stroage area in the same cooler. Ensure that employees utilize proper storage order, such as areas that have been designated by the facility for storage of all raw egg products.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an uncovered baked good product stored underneath a walk in cooler unit condensation pipe. Food product would be subject to water dripping and contamination from the pipe. Item was moved and covered such that if any dripping did occcur, no contamination would be allowed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some members of wait staff with items such as bracelets on. This staff occassionally plates foods such as salads, which would make them a proper food service employee, and unable to wear jewelry other than wedding bands on their hands and arms. EHS did not observe any plating done by staff with bracelets during inspection.

4-501.11 Maintain equipment in good repair. Observed rusted storage racks in some areas, facility has replaced many of the previously noted rusted shelves, remaining shelves are in the basement area used for chemical and non-food product storage.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed multiple bottles of ready made sanitizer. Test kits at the facility were unable to adequately measure concentration of these chemicals. Provide a test kit that is able to accurately measure the concentration of these sanitizer bottles. A verification visit will occur on or before 9/15/17

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 damage to upstairs walk in cooler floor which is currently covered in cardboard, observed some slight tile damage in the kitchen area, observed some ceiling tiles in the basement area slightly damaged Printed and signed copies of inspection were left with person in charge at time of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several drinks stored on a prep table near the drink line. Keep all drinks segregated in an area where they will not contaminate single service or multi use utensils, or food products. CDI by removal

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice bin lid and shield collecting black and pink residue.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items stored on the floor of the basement area. Items had been delivered prior and had not yet been fully stocked. Employee was in process of storing items correctly at beginning of inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth buckets in the kitchen containing less than 50ppm of chlorine sanitizer. Buckets refilled.

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 dry storage and ice scoops stored with handles in contact with the food product. Ensure that handles are kept out of the food product.

4-501.11 Maintain equipment in good repair. Observed damaged reach in cooler doors throughout kitchen area. Ensure that all equipment is kept in good repair.

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 door in the basement, observed floors in the kitchen walk in cooler in disrepair and covered in cardboard. Observed ceiling damage in the kitchen area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded lights in the basement area. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed rusted air vents in the kitchen area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a wait staff employee dump water from a pitcher into a handsink near the dish machine. Handsinks may only be used for handwashing, utilize the three compartment or dump sinks for such activities. CDI by PIC instructing wait staff on proper use.

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 items cooked the night prior to inspection not date marked. Facility should be datemarking TCS items if the intent is not to use the item that day. CDI by PIC dating several items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pans and pots in the dish machine area. Items should be air dried before stacking. CDI by employee pyramid.

4-501.11 Maintain equipment in good repair. Observed multiple reach in cooler doors damaged. Observed rusty/damaged shelving throughout facility.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing on the trash dumpster.

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 in disrepair in the upstairs walk in cooler, observed wall damage in chemical/single use article storage area, observed tile damage to walls in the kitchen/grill area, observed wall damage throughout the stairway corridor.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded lights in the single use article area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on the rear blade surface of the large meat bandsaw in the basement. Insure that the item is thoroughly cleaned after each use. Food debris on the rear edge of the blade will contaminate foods that are being cut by the saw. CDI by PIC instructing employee to clean item.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths left outside of sanitizer in kitchen areas. Insure any wet cloths are returned to sanitizer containers or removed from the ktichen after use.

4-501.11 Maintain equipment in good repair. Observed damaged handles on reach in/undergrill refrigeration units. Observed unit nonfunctioning near the kitchen meat cooler.

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 floor and wall damage throughout facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered beverage stored on food prep table and employee remove lid to drink from another cup. CDI- instruction provided

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple staff donn gloves without wshing first hands. CDI- instruction provided to PIC2-301.14 Wash hands after activities that contaminate them.-P Observed multiple food employees wear gloves to handle soiled surfaces like equipment handles then return to food preparation. 2-301.15 Only wash hands in handwashing sink.-PF Observed PIC wash hands off in 3 comp sink. CDI-Instruction provided

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 wait staff eating and bare handling toast at expo.

5-204.11 Handwashing Sinks shall be located to promote convenient handwashing by food employees in food preparation, dispensing or utensil washing in the immediate work area or between work areas. Observed facility has a desert preparation/dispensing area and a wait station outside kitchen without hand sinks. VR

3-403.11 Reheat house processed, ready-to-eat food to 165F within 2 hours if food is to be hot held until service. -P Observed marinara sauce on hot hold at 133 F and all other items on hot hold table over 160 F. Deemed reheat violation. CDI- reheated to 202F

. 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 tuna, egg, chicken salads, ready to eat meats and other TCS foods not date marked on line. VR for date marking3-501.18 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 TCS stuffing on day 5 at 43 F. CDI- 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 multiple TCS foods cooling initially or secondarily improperly using plastic, low surface area to volume ratio and covered. Cooling changed VR

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed open tea pitchers stored with public access.

4-502.13 Single-use and single-service articles may not be reused. Observed facility cleaning and reusing single use containers.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floors have multiple areas with missing tile and cardboard covering. * cardboard must be removed

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored uncovered above customer ice in wait station. CDI beverage voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in flip top cooler above 45F. See temperature chart for temperature observations. CDI large ice bag placed on top of product. REPEAT VIOLATION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of sanitizer not labeled. Observed white powdery substance in blue bucket not labeled with contents. PIC stated powdery substance was a cleaner. CDI buckets labeled with contents.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers provided in 2 reach-in coolers.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled in use wiping cloths stored on employee aprons. Observed wet wiping cloths on prep surfaces. REPEAT VIOLATION.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves in several reach-in coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food debris. Under cooktops, gaskets, shelves, etc.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up inside ice machine located downstairs. Observed food debris on can opener. CDI by wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce stored in salad prep cooler > 45F. CDI by using ice packs to cool lettuce. Gave PIC information on TPHC for lettuce.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed reminder statement on menu with asterisk. No asterisk marked beside menu items offered undercooked (burgers, eggs, fish).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on the floor of walk-in cooler. CDI by placing on storage rack.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on work surfaces.

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 between equipment on cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment on cook line in need of cleaning. Observed dust and food debris on top shelf on cook line.

6-502.12 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 build-up on vent covers above salad prep cooler and above drainboard of dish machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on work surfaces. One beverage stored uncovered. CDI by discard and proper storage of beverages.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pre-cooked chicken wings stored under raw beef steak in upright cooler. CDI by rearranging order of foods in refrigeration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boiled cabbage and chicken stock stored on countertop < 135F. CDI by moving food items to walk-in cooler for rapid cooling to cold hold.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce stored in prep cooler on cook line > 45F. CDI by voluntary discard. Observed sliced melons, and homemade salad dressings stored in salad prep cooler > 45F. CDI by removing all TCS food items from prep cooler. PIC will call for service repair.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on menu with asterisk. However, menu items served undercooked were not marked with an asterisk.

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 cabbage and chicken stock stored in deep containers during cooling process. CDI by placing food items in shallow pans and moving to walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on work surface.

4-501.11 Maintain equipment in good repair. Observed internal air temperature of 55F in salad prep cooler. Repair cooler. PIC will call for repair service. VR visit required. REHS will return within 10 days to verify compliance.

4-302.14 Sanitizing Solutions, Testing Devices - Observed sanitizer in bucket testing at 0ppm chlorine. CDI by adding chlorine to solution.

6-502.12 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 build-up on TV above salad prep cooler.

6-303.11 Intensity-Lighting - Observed light fixture out in downstairs dry storage room.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean white flap on both ice machines in kitchen and downstairs. CDI-cleaned during inspection

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Red potatoes 107F milk bath 69F. Refried red potatoes to 165F discarded milk bath

4-101.19 Nonfood-Contact Surfaces - C: Observed rusting shelves in small reach in cooler with seafood and where needed.

4-602.13 Nonfood Contact Surfaces - C: Clean shelves inside walk in coolers.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair damaged floor tiles in front of cooking equipment and where needed. Reseal baseboard to wall under hand sink in ice cream area. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair counter under hand sink near cups close to ice cream area.

3-304.12 In-Use Utensils, Between-Use Storage - C: Dipperwell must be running if scoops are present. Observed dipperwell with utensils not running.

4-101.19 Nonfood-Contact Surfaces - C: Repair inside cabinet near tea urn close to ice cream area. Replace or repair rusting shelves inside baked goods cooler and where needed.

4-602.13 Nonfood Contact Surfaces - C: Clean shelves inside walkin coolers. Clean sides of cooking equipment where needed. Clean gasket on freezer door.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair floor in front of cooking equipment.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Reseal drainboard to wall on dish machine near hand sink.

2-301.14 When to Wash - P: Observed waitresses putting on gloves and handling bread without washing hands. Must wash hands before placing gloves on before handling food. CDI-manager informed staff to was h hands before glove use.

6-404.11 Segregation and Location-Distressed Merchandise - PF: Dented cans must be stored separately from usable can goods. CDI-marked for return and separated.

3-304.14 Wiping Cloths, Use Limitation - C: Keep all wet wipe cloths stored in sanitizer buckets when not in use.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Observed employee drying pot with cloth. All dishes must be air dried.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair damaged floor tiles in kitchen and where needed.

2-301.14 employee observed changing gloves without washing hands. Employees must wash hands after handling raw products and touching face before changing into new pair of gloves. CDI-employees wash hands prior to handling food.

3-302.11 Food stored uncovered/unprotected. Store croutons and food under counter in a manner so that it prevents contamination. Frozen pork stored above fries and eclair shells. Keep raw meat below cooked foods.

4-501.114 sanitizer bucket less than 50 ppm. CDI- changed out

3-401.11(a) Burgers not cooked to 155 degrees(we supposed to be fully cooked per order). Ground beef must be cooked to 155 degrees unless specified to be undercooked by consumer. CDI- by recooking to 163 degrees.

3-501.17 Containers of food cooked on 2/2/14 not properly date marked inside walk in cooler. If food is kept longer than 24 hours, it must be date marked.

3-603.11 Consumer advisory currently has items asteriked that will not be served raw or undercooked. (Chicken products) remove asterik from those items.

3-305.11 Containers of food stored on the floor(onions, squash, celery). Food must be stored 6" off of floor. 6-404.11 Dented cans need to be segregated to be returned. Do not keep stored with cans to be used for restaurant.

3-304.14 wet cloths stored on counters. Keep all wet wipe cloths stored in buckets when not in use.

4-202.11 ice scoop damaged. Utensils must be in good repair. CDI- discarded.

4-601.11(c) Dish machine needs to be cleaned(inside). Clean shelving above hot holding unit.

5-202.14 Backflow prevention device needed when hose is attached to fucet and hose bib is under continuous pressure. Provide device for continuous pressure.

5-501.17 trash cans in employee restroom downstairs and ladies room needs lids for sanitary napkins.

5-501.115 Clean around dumpsters. Area around dumpsters must be maintained so that the areas around dumpsters are clean.

6-501.11 Paper towel dispensers must operate properly in kitchen. Replace burned out light bulbs @ service stations. 6-501.11 floors need to be properly maintained. Missing floor tiles on cookline.

6-303.11 need more lighting @ cook line to ensure visibility inside all under counter equipment.

2-301.15 Where to Wash - PFHave all employees wash hands using soap and paper towels at hand sinks only. Utensil and food preparation sinks may not be used for hand washing purposes. Observed employee rinse hands at 3 compartment sink. CDI by having employee wash hands at hand sink before beginning food preparation.2-301.14 When to Wash - PEmployees must wash hands when switching from working with raw to eat ready to eat foods, before putting on gloves to work with food, after handling soiled utensils and as often as necessary to remove contamination. Observed employees changing gloves without washing hands in between, and employee crack shell eggs and then handle ready to eat tomato slices with out washing hands and changing gloves. CDI by instruction. Thorough discussion with PIC regarding proper handwashing procedures.

3-301.11 Preventing Contamination from Hands - P,PFEmployees may not use bare hands to prepare/handle any ready to eat foods. Observed employee wearing a glove on one hand and other hand without glove making sandwich. CDI by discarding sandwich and having employee put on gloves before continuing.

3-304.15 (A) Gloves, Use Limitation - PSingle use gloves shall be used for one task only and discarded when soiled or when interruptions occur in the operation. Observed several employees leave kitchen wearing gloves and return to cook line to continue preparing food with same gloves. CDI by instruction.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore all food in a manner to prevent cross contamination. Observed pan of raw chicken stored on top of boxes of beef in walk in cooler downstairs. CDI by relocating chicken to bottom shelf.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain quat sanitizer at 200ppm. Observed spary bottle on line with about 100ppm. Maintain chlorine sanitizer at 50ppm. Observed bucket of sanitizer on line with less than 10ppm. CDI by remixing.4-702.11 Before Use After Cleaning - PAll food contact surfaces including utensils must be sanitized after cleaning and before using. Observed utensils being washed and rinsed without santizing by employee in basement area. Also discussed procedures that are currently in place at 3 compartment sink in upstairs kitchen which currently do not include a sanitize step. CDI by instruction.

3-501.14 Cooling - PRapidly cool all potentially hazardous foods from 135F to 70F in 2 hours and to 45F and below in a total of 6 hours. Observed cooked whole potatoes in walk in cooler in basement 50-52F cooked last night. CDI by discarding. Also suspect that some temperature violations of items in walk in cooler next to line are due to improper cooling. (Roast beef cooked several days ago 46-47)

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods 45F and below. Observed all potentially hazardous items in flip top prep cooler on line 48-52F. See temperature chart. CDI by discarding.Observed almost all food items in walk in cooler next to cook line 45-48F. See temperature chart. Unable to determine length of time foods are out of temperature; suspect that some temperature violations are due to improper cooling. Observed air temperature of walk in cooler 40-41F. Verification required. Highly recommend to use cooling logs or other method of documentation to verify cooling and cold holding temperatures. Cooling/temperature log given to PIC.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened and discarded after 4 days hold time. (Food may be kept for 7 days if holding less than 41F) Observed container of diced ham, pan of lasagna, ranch dressing and blue cheese dressing past 4 day hold time in walk in coolers downstairs. CDI by discarding.Also observed many items in cooler without any date marking. Ensure all ready to eat, potentially hazardous items in refrigeration for more than 24 hours are labeled with the date. Many items are prepared daily.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFCurrent consumer advisory on menu encompasses all food items instead of only those that can be served raw or undercooked. Consumer advisory should only reference those items that are can be served raw or under cooked.

3-501.15 Cooling Methods - PFRapidly cool all potentially hazarouds foods using shallow containers, ice baths and leave vented. Observed large, deep covered buckets of thick sausage gravy cooling in walk in cooler. CDI by splitting into smaller containers and leaving vented.4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PFMore refrigeration needed to facilitate cooling, cold holding and proper storage of food. Observed all walk in coolers and freezer filled to maximum capacity.

3-304.14 Wiping Cloths, Use Limitation - COnce wet or soiled all towels must be stored in sanitizer in between uses. Observed a couple of wet towels on surfaces on line and in basement prep area.

3-302.15 Washing Fruits and Vegetables - CAll fruits and vegetables must be washed before being cut, cooked or prepared. Observed box of whole raw potatoes on line to be cooked without washing. After washing place in a clean container and not back in original box.

4-602.13 Nonfood Contact Surfaces - CGeneral cleaning needed of non-food contact surfaces throughout.

Repair/replace missing floor tiles on cook line. General cleaning needed of floors and walls throughout.

6-303.11 Intensity-Lighting - CReplace burnt out light bulbs in fixtures under hood system, on cook line, in basement near single service items storage, and in server station outside of ktichen.

Must have employee health policy in place to address reportable symptoms and illnesses. PIC was unsure of reportable symptoms and illnesses. CDI by instruction. Gave employee health policy handouts in English and Spanish.

2-301.15 Where to WashProperly wash hands at handsinks using soap and paper towels. Observed employee rinse hands at 3 compartment sink and use wet towel to wipe hands. CDI by directing employee to handsink.

6-301.14 Handwashing SignageProvide employee must wash hands signs at all handsinks. Observed most handsinks in kitchen without signs. CDI by giving handwash stickers to PIC.

3-304.15 (A) Gloves, Use LimitationDiscard gloves when soiled or damaged. Change gloves in between tasks as necessary. Observed employee preparing food with torn gloves. CDI by having employee discard gloves, wash hands and put new gloves on.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all cold foods 45F and below. Observed multiple foods in prep unit above 45F. See temperature chart. CDI by relocating items to walk in cooler to rapidly chill.

4-301.11 Cooling, Heating, and Holding Capacities-EquipmentFacility may need more refrigeration in order to maintain proper temperatures and storage of food. Observed all walk in coolers full to maximum capacity.

2-303.11 Prohibition-JewelryEmployees may not wear any jewelry on their hands or wrists except for a plain smooth wedding band while preparing food. Observed employee preparing food wearing a watch. CDI by instruction.

3-304.14 Wiping Cloths, Use LimitationOnce wet or soiled all cleaning towels must be stored in sanitizer in between use. Observed multiple wet/soiled towels on surfaces along cook line.

Maintain all food and non-food contact surfaces in good repair. Observed broken fryer baskets and deeply grooved cutting boards throughout. Observed rusted shelves in refrigeration units. Observed cardboard lining shelf of prep table.

Some general cleaning needed of non-food contact surfaces throughout including but not limited to shelving, exterior of dry good/storage containers, equipment on line etc.

Maintain floors, walls and ceilings in good repair. Observed missing/damaged floor tiles on cook line.