FRENCH QUARTER

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Multiple food containers uncovered in reach in coolers. Keep food covered.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had some debris build up inside. Clean and keep clean.

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

3-501.18 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) Sliced ham recorded on day 8. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths held in buckets with low bleach concentration. CDI - Bucket discarded.

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 Server was cutting lemons and limes with bare hands. CDI - Stopped, lemons and limes discarded and server donned gloves to cut lemons/limes. 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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer Bucket recorded at >200ppm. CDI - Diluted to 100ppm.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Multiple foods containers stored unwrapped, not protected with plastic. Keep wrapped and covered. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatos, lettuce, boiled egg, lettuce all recorded above 41F (see chart). CDI - Products discarded. Assure product is cold before placed in cooler and that product is not overstacked. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two chemical bottles not labeled. 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. Exterior of fryer in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw chicken stored on top of raw salmon tray. CDI - Raw chicken removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Multiple containers of food unwrapped in reach in coolers. REPEAT. Keep foods wrapped,6

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 Rice and red beans recorded with expired date of day 8. CDI - 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Black bus tubs stacked wet. Air dry

4-501.11 Maintain equipment in good repair. One gasket on reach in cooler damaged and needs repair.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink stored on shelf above trash can and on shelf in WIF. CDI - Discarded.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some foods stored in cooler with no wraps on product. Assure foods are wrapped.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Scooper and utensils soiled with dirty food debris. CDI - Taken to dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items recorded out of temperature. Some in flip top units stored on top of other items, some suspected cooling issues but could not confirm. WIC was not holding proper temps. All foods in WIC were recorded at 45F. CDI - Foods voluntarily discarded. Owner called for immediate repair. Facility will work off working prep coolers until repaired. VR. REPEAT. Third cold holding repeat in a row. Facility must meet compliance or an ITS will be issued. 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 .

6-404.11 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 One dented can stored alongside sound cans. CDI - Removed from use.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint when prepping.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese, diced turkey, diced ham, raw chicken, prepped lettuce all recorded above 41F. After discussion with PIC it was suspected ambient cooling issues but could not confirm. CDI - Discarded. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Roasted mushrooms had a date of 10-17, exceeding 7 day window. CDI- 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 .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P One tub of moldy onions observed. CDI - Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Greek dressing, raw egg, and Cole slaw all recorded above 41F. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Sausage pulled from freezer not dated with pull date CDI - Dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Multiple food products in reach in coolers not covered or protected. Keep wrapped and protected.

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 Improper cooling of sliced tomatos and lettuce. Both were cooling in a large plastic tub in reach in cooler and WIC. Moved to shallow pans in WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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. Knife stored in crevice of two units, CDI - Removed and brought to WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Mahi and lettuce recorded above 41F. Improvement noted. Points not escalated. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer recorded too strong. CDI - Diluted.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Tub of raw chicken stored on floor in WIF. CDI- Moved

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of equipment noted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in coolers in downstairs kitchen holding food items above 41F. CDI: PIC performs regular temp checks and at lunch time coolers were holding food at 41F and below. Air temps were also at 41F or below. All TCS items relocated to the walk in cooler in the upstairs kitchen and rapidly cooled to 41F. Owner phoned refrigeration tech during visit and is expecting him by the end of the day. 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 .

3-501.15 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 steak and chicken cooling in reach in cooler in deep containers. CDI: PIC moved product to shallow pan and cooled in the reach in freezer. REPEAT VIOLATION Overall facility is doing much better with cooling and PIC demonstrated to PIC some of the training he has done with staff since the last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed 4oz portion cup being used to scoop seasoning and stored within the seasoning. Use scoop with a handle and store appropriately. REPEAT VIOLATION 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop holder with standing water. CDI: Scoop and holder were washed/rinsed/sanitized.

4-501.11 Maintain equipment in good repair. observed gasket on left reach in door of prep cooler split and right door of reach in freezer. CDI: Gaskets have been ordered but have not yet arrived. REPEAT VIOLATION Observed reach in cooler air temps above 41F. All food removed. PIC regularly checks air temps of coolers and had done so within the past 4 hours. EHS will make a long term compliance visit to ensure that coolers are repaired. See #22.

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 some oil build up around mixer in upstairs prep space. Observed some food/sauce on ceiling in upstairs kitchen. REPEAT VIOLATION PIC is planning to close facility for a week in the summer to do minor renovations to include painting this area. 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 metal tracking between tiles at the dish machine ceiling are very rusted. REPEAT VIOLATION PIC is planning to close facility for a week in the summer to do minor renovations to include repairing this area.

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 rice cooling in walk in cooler from yesterday above 41F. CDI: Product voluntarily discarded. 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 .

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 rice cooling in reach in cooler from yesterday above 41F. Rice was covered. CDI: Product voluntarily discarded. REPEAT VIOLATION

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed 4oz portion cup being used to scoop seasoning and stored within the seasoning. Use scoop with a handle and store appropriately. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between prep top and prep table on the line. CDI: Knife removed.

4-501.11 Maintain equipment in good repair. observed gasket on left reach in door of prep cooler split.

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 some oil build up around mixer in upstairs prep space. Observed some food/sauce on ceiling in upstairs kitchen. REPEAT VIOLATION 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed metal tracking between tiles at the dish machine ceiling are very rusted.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw beef to place it on the grill and then handle ready to eat toast with same gloves. CDI: Toast was voluntarily discarded. Employee educated on proper glove use and handwashing. Employee doffed gloves, washed hands, and donned new gloves.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed soup (thawed from frozen) that was cooling down in reach in cooler at a rate of .03F/min. CDI: Product was moved to the freezer and stirred periodically. Product rapidly cooled to 41F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 soup cooling in reach in cooler in tightly covered, deep container. CDI: Soup moved to the freezer for cooling. See above.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some touch up paint needed near large mixer upstairs and on door threshold to kitchen upstairs. REPEAT VIOLATION Previous violation corrected. 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 some oil build up around mixer in upstairs prep space.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed placing raw steaks on grill with gloved hands. Employee then discarded gloves and donned new pair of gloves and began handling plate. Food employees must wash hands when switching tasks to prevent cross-contamination and before donning gloves. CDI - Employee educated and he washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Wiping cloth bucket observed in hand washing sink beside soda machine. Only use hand washing sinks for hand washing and no other purpose. CDI - Bucket removed. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Can opener blade, cuber blade, and food processor blade found with visible food residue and were stored as clean. Clean food-contact equipment and utensils to sight and touch. CDI - Items moved to sink to be washed. 0 pts.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Hollandaise sauce on TPHC and no time label present. CDI - PIC placed label on pan. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of heavy duty cleaner observed on prep table along line during service. Do not store toxic chemicals on prep tables. CDI - Bottle moved to chemical storage area. 0 pts.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw tilapia thawing under 85F water at prep sink. TCS foods shall be thawed under refrigeration or under running water that measures 70F or less. CDI - PIC educated on requirement and tilapia moved to walk-in cooler. 0 pts.

4-501.11 Maintain equipment in good repair. Beer walk-in cooler has shelves in poor repair. Repair/replace shelves. 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. Swinging doors to kitchen are damaged and need to be repainted. REPEAT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw hamburger and then ready to eat bun. CDI: Bun was thoroughly toasted to bring surface temperature above 155F. EHS and PIC discussed training of new staff and how training is not only done but monitored. PIC educated staff on when and how to change gloves.

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 cottage cheese in reach in part of prep cooler above 41F; milk, lettuce, and beans in 2-door reach in above 41F. CDI: Milk and cottage cheese voluntarily discarded. Beans rapidly cooled in walk in freezer upstairs. Lettuce rapidly cooled uncovered.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed tuna salad and cottage cheese from 4/25. CDI: Product was voluntarily discarded. Overall facility has a strong date marking system in place.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked for the hollandaise held on TPHC. CDI: Hollandaise voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 creole sauce cooling in reach in cooler in a deep plastic container. CDI: Product was moved to a shallow metal pan and relocated to the walk in freezer. Product rapidly cooled to 41F. Observed prepped raw chicken cooling in tightly covered plastic tubs in walk in cooler. CDI: Lids removed. EHS and PIC discussed using ice in the brine/sauce instead of water or for a portion of the water to assist in the cooling after chicken is trimmed/prepped as well as pre-chilling the marinade.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wet wiping cloth stored on at the bar and one at the server station outside of bucket. CDI: Wiping cloths moved to buckets.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed handle of ice scoop stored in ice. CDI: Scoop removed. REPEAT VIOLATION

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed swinging doors to kitchen in need of repainting. Improvement from previous inspection. EHS recommends covering the doors with something that does not require routine painting such as plexiglass, sheet metal, FRP, etc. The door area is a high friction surface due to staff bringing back bus tubs of dishes and having to push open the doors. REPEAT VIOLATION 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some food debris and build up on piping with food debris and grease. Ensure more frequent cleaning. Some improvement from previous inspection. EHS recommends repainting area after grease deposits are removed. Observed wall around large stand mixer with build up from dressings that are made in the mixer. Ensure more frequent cleaning. REPEAT VIOLATION

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have vomit and diarrhea clean up plan. CDI: EHS emailed state plan to PIC in both English and Spanish and plans were printed out. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed salad fried tortilla shell stored directly on shelving behind salad station. CDI: Shell voluntarily discarded.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed portion cup with no handle being used in seasoning in upstairs kitchen. CDI: Cup removed. Observed ice scoop stored with handle down in the ice. CDI: Scoop removed.

4-502.11(A) Maintain utensils in good repair. Observed cracked containers in both downstairs and upstairs kitchens stored as clean. Replace containers as they become no longer smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed shelving behind salad station with peeling shelves. REPEAT VIOLATION Previous violation corrected.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed paint needing minor touch ups along wall to left of salads, near pass through/expo window, and on spice shelves upstairs. REPEAT VIOLATION Previous inspection violations have been corrected. 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 some food debris and build up on piping with food debris and grease. Ensure more frequent cleaning.

2-102.12 PIC shall be a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC CFPM certificate is expired.

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 vomit and diarrhea plan on site. CDI: EHS emailed PIC a copy of the vomit and diarrhea plan provided by the state and explained requirements to PIC. EHS provided a vomit and diarrhea clean up placard in English and Spanish today during inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar handsink with bar utensils in it. CDI: Sink cleaned out. EHS reminded bartender to only use sink for handwashing.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed bottom of main prep top unit holding items above 41F. CDI: TCS Items above 41F voluntarily discarded. Tomatoes cut after lunch were moved to large reach in cooler to continue cooling. Items in reach in placed after lunch were moved to reach in cooler. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with the start time or discard time. All food not sold by the end of 4 hours shall be discarded. -P/Pf TPHC procedure template may be found at: http://meck.co/FoodSafety Observed cut lettuce and tomatoes and slaw held on TPHC still present after 3pm holding time. EHS and PIC discussed product being held for 6 hours to better suit their needs. Product was 45F in prep top and therefore EHS and PIC moved items to 6hr time hold. EHS explained to PIC about 6hour holding. CDI: New TPHC Procedures were filled out today during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed strawberries ready for use in reach in cooler in original container. EHS and PIC discussed the process for washing fruits and vegetables. PIC stated he had washed them in the original container and placed them in the cooler on the line. CDI: Strawberries were rewashed and placed in a new containers.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed blue ice scoop stored directly on shelving in reach in cooler. CDI: Scoop moved to a container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked Pepsi/plastic cups at the server station.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler upstairs is rusted and in need of replacing or repainting to make smooth and easily cleanable. Observed interior of prep top holding air temp above 41F. Per PIC cooler was below 41F during temp checks this morning. Ensure that items are maintained at 41F or are placed on TPHC. REPEAT VIOLATION Some improvement from previous violation.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed swinging doors to kitchen in need of repainting. Improvement from previous inspection. This is the only item out of compliance. REPEAT VIOLATION

3-202.11 Temperature - P,PF Upon arrival, PIC stated that chicken was just delivered. Chicken was 60F-61F throughout. CDI: PIC called owner, who called the chicken company owner and the chicken will be replaced today. EHS spoke with chicken company owner who said he will get in contact with the truck driver to ensure that any product above 41F is not delivered or sold. Due to delivery occurring as a drop off during EHS walk-through, chicken was not able to be rejected immediately upon delivery.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottom of prep cooler holding items above 41F. All items had come from a reach in holding all items below 41F at 930am per PIC. CDI: Items were cooled to 41F and then placed on TPHC at the start of lunch service. EHS and PIC discussed that due to high humidity and temperatures in the kitchen, items in the prep cooler reach in may need to be held on time until it is no longer summer. TPHC procedure paper provided during inspection and procedures written. REPEAT VIOLATION Overall significant improvements have been made. Owner has purchased new coolers and has been having coolers regularly serviced. PIC is also checking coolers every morning to ensure temperatures are at 41F and below. This morning the cooler was at 41F per temp check, however after use it has not been able to recover.

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 container of cut turkey and ham that PIC stated was cut today with a date of 6/28. CDI: Date corrected. Product was cooling from prep so it was clear that it was done today. Items were individually wrapped, and not in direct contact with the container.

4-501.11 Maintain equipment in good repair. Observed gasket on prep cooler right door in need of replacing. Observed air temperature of prep unit was 44F. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed angled ceiling where clean bus tubs are stored to not be smooth and easily cleanable. PIC stated that the piece to cover this area has been ordered and the company stated that it would be in by next week. Observed kitchen entry doors in need of repainting. REPEAT VIOLATION Some improvement.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food co-mingled with food for customers in server reach in and employee perfume stored on shelf adjacent to food in server area. CDI: Items relocated.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee come in from outside its gloved hands and immediately move to preparing food. Observed employee place raw steak on the grill with gloved hand and then immediately move to handling ready to eat bread with no glove change. CDI: Employees were educated, washed hands properly and donned new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tall reach in coolers in downstairs kitchen holding food items above 41F. PIC stated he took temperatures this morning and the items were at 41F. Middle of large container items (ex: pasta) was 41F, whereas outside was 50F. CDI: Items prepared today or that were still 41F in the middle were taken upstairs to the walk in cooler to be rapidly chilled. All other items were voluntarily discarded as it had been longer than 4 hours since the temperature was taken. Items prepared today were 5-7 degrees lower in temperature than other foods, and were therefore kept in the upstairs walk in cans rapidly cooled. REPEAT VIOLATION

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed bud light beer bottles stored in ice that is being scooped for drinks. CDI: Bottles removed, employees educated on why this is a hazard. EHS advised PIC to burn the ice.

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 ice scoops at bar and at server station with handles down in the ice. CDI: Scoops stood up so that handle was out of the ice.

4-501.11 Maintain equipment in good repair. Observed reach in refrigerators in downstairs kitchen and bottom of prep top unit in downstairs kitchen holding food above 41F. CDI: Foods were discarded or relocated (see #20), and a repair person arrived at the end of the inspection and was already working on correcting the issue. REPEAT VIOLATION Previous violation corrected.

4-501.16 Do not use a warewashing sink for handwashing. Observed employee wash hands in the 3-comp sink. CDI: Employee was educated about handwashing and then washed hands in the handsink.

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 angled ceiling where clean bus tubs are stored to not be smooth and easily cleanable. Observed kitchen entry doors in need of repainting. REPEAT VIOLATION All previous items have been corrected. Doors appear to have been repainted as they are in much better condition than previously, however could use some more touch up.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed case of tomatoes stored above ready to eat cheese in reach in. CDI: Products rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tzatiki sauce in reach in cooler holding above 41F. CDI: sauce was voluntarily discarded. Air flow in cooler was blocked by tray on the top shelf. All other TCS items holding at 40F. REPEAT VIOLATION Previous violation corrected. Significant improvement made. The sauce was the only item that was above 41F today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer in bucket labeled detergent. CDI: Bucket was properly labeled.

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 2oz portion cups being used to scoop out spices and Parmesan cheese. CDI: Cups replaced with scoops that have handles.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in freezer in main kitchen. REPEAT VIOLATION. Gasket has been ordered but has not yet arrived. 4-402.12 Fixed Equipment, Elevation or Sealing - C Observed handsink in kitchen in need of reaffixing to wall. Plumber is scheduled to come on Saturday to fix the handsink. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed FRP along wall where handsink in kitchen is to be bubbled and pulling from the baseboard. Recaulk area to prevent pest harborage. Observed FRP and corner guard needing reaffixed near mop sink area. Observed wall by salad cooler, wall under microwave, some areas in upstairs kitchen near baseboard, and on kitchen entry doors in need of repainting. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed employees had relocated some food items to walk in freezer when walk in cooler was found to be warm. Ensure all staff are educated on the need to maintain temperatures of foods at or below 41F. CDI: All foods were pulled and discarded. Product disposition form was written.

4-501.11 Maintain equipment in good repair. Observed upstairs walk in cooler was holding food items above 41F. CDI: PIC stated upon entry that cooler was not working and that he had not relocated anything and told employees to leave all items there until the owner could inventory and discard items. Ensure cooler is repaired. See #20. Observed gasket on reach in freezer in main kitchen in need of replacing. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C observed handsink near dish machine in need of reaffixing to wall.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in coolers throughout facility with food build up and in need of cleaning. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed Wooden shelving near salad station and in upstairs prep kitchen in need of repainting. Observed doors of kitchen in need of repainting. REPEAT VIOLATION Some improvement from previous inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white shield inside ice machine in need of cleaning. Increase cleaning frequency.

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 ranch and thousand island dressing with date mark for 7/20-7/26 and tzatziki with 7/8. PIC stated the dates were incorrect and the dressings were made 7/25 and 7/24 Tzatziki, dates had no been changed. CDI - PIC correctly date marked items. Observed sausage in reach in cooler date marked for 7/20-7/26; time/temperature window had expired. CDI - Sausage discarded.

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 coleslaw, lettuce&tomatoes, and ham with time stamp for 11 am. Observed items holding in equipment at beginning of inspection around 10:40. After questioning, PIC stated they were brought out around 10:30. CDI - PIC re-labeled items with correct start time.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on cutting board. PIC relocated cloth back to sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout walk in cooler and rack in dry storage. Repair/replace as necessary. REPEAT. *No points taken to improvement of 2 door reach in and cutting boards made since past inspections*

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves on walls at make line in need of cleaning. Observed shelving in upstairs prep area in need of cleaning. Increase cleaning frequency.

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 entryway to kitchen with tile damage on stairs. Observed shelf in upstairs storage area with raw wood. Seal or paint shelves. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burgers stored over French fries in reach in freezer. CDI: Items reorganized. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed double door reach in cooler off upon arrival. CDI: PIC was already in the process of discarding food and had already called a repair person. All food was discarded. Observed salsa container over stacked and above 41F at salad area. Observed feta spread and Swiss cheese in reach in above 41F. All other items were at 41F and below. CDI: Products voluntarily discarded. Observed half and half above 41F in server fridge.CDI: Product relocated to kitchen reach in. REPEAT VIOLATION Improvement from previous inspection due to food not being out on the counter. Food items from previous inspection are now held on time. PIC showed EHS all of the TPHC procedures and explained where items are stored and how they track the time.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food stored over ready to eat food in server refrigerator. CDI: Items relocated.

4-501.11 Maintain equipment in good repair. Observed 2 door reach in cooler not on. PIC stated that it was off when he arrived. PIC has already contacted repair person. Observed beer dividers in bar cooler rusted and in need of re-coating/painting or replacing. REPEAT VIOLATION Some Improvement from previous inspection as cutting boards have been replaced.

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 debris between wall and soda machine on the floor. 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 entryway to kitchen by bathrooms in disrepair. PIC stated there was a leak there not long ago. Ensure leak is fixed and repair entry way. Observed shelf in upstairs storage area with raw wood. Seal or paint shelf.

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 employee wash hands then turn faucet off without using a protective barrier. Ensure a protective barrier is used when turning faucet off to avoid recontaminating hands. CDI- Issue discussed with employee. PIC will go over cleaning procedure with employees.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the bar handsink. Ensure a handwash sign is posted at each handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above ready to eat foods in the bottom of a prep cooler. Do not store raw proteins above ready to eat foods. CDI- Eggs moved to bottom shelf. 3-304.11 Food Contact with Equipment and Utensils - P Observed cut and washed lettuce stored inside a plastic grocery bag. A container of lettuce was stored in the bottom of the prep cooler with the entire top layer of lettuce touching the shelf inside the cooler. Food can only contact clean and sanitized surfaces. CDI- Lettuce in bag washed and placed in clean container. Top portion of lettuce that was touching shelf removed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/pink build up inside the ice machine. Cleaning needed and cleaning frequency increased.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of chicken hot holding below 135F. CDI- Chicken reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F in the prep top coolers. Cheese was wrapped and stored above the container. Sandwich setups and cole slaw were overstacked and densely portioned in the top of cooler. Raw fish was sitting on the counter next to three compartment sink. CDI- Cheese moved to reach in cooler. Other items placed on time today. Time that items were taken out of temperature control placed on items. Items are used rapidly. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths laying on counters. Keep wiping cloths in sanitizer at the correct concentration between uses.

4-501.11 Maintain equipment in good repair. Observed rusty shelves in coolers. Repeat violation. Improvement noted since previous inspection. Gaskets have been replaced. 4-502.11(A) Maintain utensils in good repair. Observed cutting boards with deep scarring. Cutting boards are no longer smooth or easily cleanable. Replace or resurface.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items and washed produce in walk in cooler upstairs. CDI: Products rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in main line prep top and salad prep top holding above 41F. Items were all used by end of inspection or rapidly cooled based on amount. Products included turkey, ham, lettuc and tomato sets, cottage cheese, cole slaw, melons, salad mix, and gyro meat. Observed some foods above 45F (cheese and salmon). CDI: Products voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of pasta and one container of pasta sauce pulled from frozen yesterday (per PIC) with no pull thaw date. Products were prepared on 3/25 (still within 7 day prep window). CDI: Products properly marked. REPEAT VIOLATION Improvement from previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in walk in with tightly covered lid and packed tightly. CDI: Lids removed and lettuce agitated. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top cooler at main cook line and prep top salad cooler holding foods above 41F. VERIFICATION REQUIRED

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food items stored above customer food in reach in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0ppm chlorine in sanitizer bucket with wet wiping cloths in the kitchen. CDI: Bleach added to increase sanitizer concentration.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in prep cooler. Observed rusted and peeling shelving in double door reach in cooler. REPEAT VIOLATION Some improvement from previous inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some detail cleaning needed to insides of refrigerators.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed FRP damaged at salad cooler area. Observed baseboard needing to be reattached to wall at expo window/server station. Observed edge of flooring at bar damaged and pulling up. REPEAT VIOLATION Improvement from previous inspection. 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 cleaning needed under and around large equipment in server area and at bar.

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 employee wash hands for 10 seconds and turn off faucet with bare hands. CDI: Employee rewashed hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw chicken with gloves on, discard gloves and don new gloves and start making an order with no handwash. CDI: Employee educated and then employee washed hands. REPEAT VIOLATION Some improvement from previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items prepared yesterday (tuna salad, chicken salad, cabbage) with no date marking. CDI: Products dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked mushrooms and gyro meat in prep top date marked 11/26. PIC stated that items were pulled from frozen and thawed on Saturday. CDI: Items date marked with a pulled from frozen date (PF date) of 12/1.

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 menus only has reminder, no disclosure. VERIFICATION REQUIRED REPEAT VIOLATION Previous issue corrected.

3-501.13 Use approved thawing methods. Observed chicken thawing on counter in upstairs kitchen. CDI: Chicken moved to walk in for thawing.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach in cooler. Observed damaged gaskets on reach in freezer and prep top cooler doors. REPEAT VIOLATION

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tile near vent in kitchen to be peeling. Observed areas of ceiling to be rusted over dish machine and in dish machine area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on shelf with clean wiping rags (dish) and clean glassware (wait). Store personal drinks where if the spill/sweat will not contaminate clean dishes, single service or food.

2-301.14 When to Wash - P Observed cook put raw chicken on grill, rinse glove in 3 comp sink and handle spatula without glove change and hand wash. Remove soiled wiping cloth from waist/belt, cannot wipe hands/gloves on rag, wash hands. Waitress wiped hands on wiping rag after handling dirty dishes, wash hands at hand sink. CDI-discussion with owner and PIC

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some residue on ice machine guard. Put on a frequent cleaning schedule.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisks on menu for London broil pita and steak sandwich. Lunch menu had just been reprinted. CDI-asterisks were hand drawn on menus

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled bottle of Windex. CDI-bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed tightly wrapped mashed potatoes in a deep container with a cooling rate of .145 F/min. Must reach a cooling rate of .541 F/min to achieve cooling from 135-70F within 2 hours. Potatoes put into a shallower pan and uncovered. Cooked pasta cooled to 65F then left out for service to be finished cooling after lunch service was over. Part of pasta reheated and hot held rest of pasta iced to reach 45F or below. Cannot cool halfway and suspend cooling. Can hold pasta on time and dispose of whatever is left (with written procedure). Lettuce/tomato, tomatoes, tuna salad cooling in prep top unit. Prep top is not for cooling food but holding it at temperature, put food that needs cooling in regular refrigeration. Verification required for cooling methods.

6-501.111 Controlling Pests - PF Observed a lot of signs of roach presence. No live roaches seen. Clean up any presence and eliminate harborages (close in gaps and crevices the best you can). Monitor dark areas (like where the soda boxes are) for activity. CDI-Facility using Carolina Pests as their PCO and are treating twice a month.

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 soiled wiping cloths on counters.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed utensils stored in gap of equipment. Store utensils on clean surfaces that have been W/R/S. Ice buckets stored unprotected on chairs near ice machine in dining room, protect from guest contamination.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected clamshells under dirty dish bus tubs in wait area. Protect from splash

4-501.11 Maintain equipment in good repair. Observed shelving in refrigerators and in kitchen rusted or in need of cleaning.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed cracked light cover in kitchen

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed water pitchers filled at hand sink in wait staff area. Must get water for drinking from prep sink or water dispenser. Through discussion with bartender he said he washes the limes in the bar hand sink before cutting. CDI-through discussion with PIC. 6-301.12 Hand Drying Provision - PF Observed no paper towels at hand sink in wait staff area. CDI-paper towels put in wait area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 types of cheese slices on counter upon entry. Cheese at 50F. Keep in cooler (45F or below) or use TPHC with a written plan. CDI-cheese put back in cooler.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle hanging from rack in kitchen over clean dishes. Store all chemicals where they cannot accidentally spray on clean dishes, food, single service, etc. CDI-spray bottle moved

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed salt container not labeled. CDI-bottle was labeled

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on counters in kitchen. Store in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor of bar.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle down in ice in bar. Keep handles up, out of the food. CDI-discussion with PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed styrofoam clam shells stored with employee drinks and purses. Keep single service protected.

5-205.15 (B) System maintained in good repair - C Observed leak at hand sink plumbing in bar. Get 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 45F. -P Observed all containers of sauces and pasta above 45F. Items were placed in cooler yesterday to cool. All items voluntarily discarded. Cooling posters in spanish provided via email today. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 1/6 pan of gumbo from yesterday in cooler above 45F. All other items in cooler (that were not cooling) were 42F and below. CDI: Gumbo voluntarily discarded. It was noted that right side of the cooler was holding warmer than the left side of the cooler, possibly due to the door not sealing. Issue from last inspection has been rectified. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed nearly all items in prep coolers had no date marking on them. Items were made yesterday or the day before. PIC was directed to ensure items held overnight are date marked. 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 salsa in reach in cooler with a date of 11/20. Observed chili in walk in cooler with a date of 11/21. This chili was also being reheated for service today. CDI: Items voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items cooling from yesterday in tightly covered containers. CDI: Education given to employees about how to properly cool items. Posters given today via email in spanish and english, regarding cooling.

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 plastic portion cup being used as scoop in buffalo sauce. Observed ice scoop handle stored down in ice. CDI: portion cup discarded, ice scoop removed, and taken for washing. Education about how to properly store scoop given to staff.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups and pans on drying rack. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed right door on double door reach in cooler to not be sealing closed. This could be why that side of the cooler is holding warmer than the left side.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing tiles near taps at bar area. Observed minor touchup paint needed at bar on edge. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep top cooler holding items above 45F. Items were relocated to reach in cooler for rapid cooling. Cooler seems to not be running efficiently during peak times. 30 minutes after start of inspection, cooler had items at 45F. PIC advised to keep less product in the cooler, to help keep items colder. If this does not work, seek alternative means to effectively cold hold. Observed items in double door reach in holding above 45F. Items were moved to walk in upstairs. Refrigeration maintenance person arrived during inspection and got it running properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroaches present throughout kitchen. PIC advised to increase the frequency at which the pest control company comes out.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor in bar.

4-501.11 Maintain equipment in good repair. Observed fan on double door reach in blocked, causing equipment to under perform. CDI: Refrigeration maintenance person got it running properly.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed minor touchup paint needed at bar on edge. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM LAST INSPECTION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over food on shelf. CDI: Drink relocated.

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 adding pickles to a dish on line with no gloves. CDI: Item discarded, employee washed hands, and donned gloves, then returned to work.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed several potentially compromised, dented cans throughout upstairs kitchen area. CDI: Discussion with PIC about properly excluding cans from dry storage.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bags of dry goods on shelves in upstairs kitchen area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed employee rinsing dishes at 3-comp sink. Splatter from the dishes as well as the dirty dishes themselves were in contact with the clean dishes hanging above the sink. CDI: All dishes rewashed. Suggestion made to relocate storage of clean dishes to eliminate re-contamination. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed ice machine with black and pink residue on ice shield. Observed black build up on bar soda nozzle.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hollandaise sauce on stove holding at 101F. CDI: Product reheated to 165F.

7-206.11 Restricted Use Pesticides, Criteria - P Observed "bed bug powder" for household use only stored under sink in wait station. CDI: PIC directed to only use commercial pesticides. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed "solarcane" stored over salad prep cooler. CDI: First aid item relocated to safe location.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed door to upstairs kitchen unlocked, and leading directly to street. Protect food by limiting who may access it. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food products stored on drain board of 3-comp sink. PIC stated that they store it there because they do not wash dishes in it. PIC did state that all dishes are rinsed there before going through the dishwasher. CDI: All food items relocated to safe area so that it does not become contaminated.

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 handles of tongs stored in broccoli. CDI: Tongs taken out of product. Observed plastic container being used as a scoop in hot sauce. CDI: cup removed from product and replaced with a scoop with a handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers throughout facility that were wet stacked. CDI: Items separated for air drying. Facility has limited air drying space currently.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored in container with food debris and dust in upstairs kitchen.

4-202.11 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 several containers and lids with cracks, deep pits, and stains. Observed several utensils throughout facility damaged. CDI: Items discarded during inspection today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several areas of equipment and shelving with grease build up. Observed outsides of buckets used in upstairs kitchen with significant buildup. REPEAT VIOLATION 4-602.13 Nonfood Contact Surfaces - C Thorough cleaning needed throughout facility on walls, behind equipment, and on floors.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed peeling ceiling tile over 3-comp sink. Replace tile. Observed dry wall hung in upstairs kitchen with no sealing to be easily cleanable. Observed raw, unfinished wood in upstairs kitchen. Observed several shelves throughout facility in need of refinishing.

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, non-shatter proof, bulb over mixer area in upstairs kitchen. 6-303.11 Intensity-Lighting - C Observed 5 foot candle lighting over mixer prep area in upstairs kitchen. Provide 50 foot candle lighting over all prep areas.

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 turkey deli meat dated 10/17 in the reach-in cooler. CDI-product discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths lying around on countertops and food prep surfaces throughout the kitchen. Ensure cloths are held after use in the available sanitizer buckets. CDI-cloths placed in bucket. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on the floor. CDI-bucket placed on lower shelf.

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 interior portion of reach-in cooler, with particular attention to the fan vents.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine with 0ppm sanitizer. CDI-PIC contacted service technician. Machine was primed and reading 50ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items in the flip top cooler holding at temperatures above 45F during the lunch rush. CDI-food items out less than 2 hrs were put on ice and placed in the freezer to cool rapidly. All other items were voluntarily discarded.

he 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 dense container of cooked chicken sitting out at room temperature to cool at 117F. CDI-chicken placed in single layer in a shallow pan on ice to cool. Observed cooked beans tightly covered cooling in walk in cooler at 60F. CDI-lids were removed from beans to facilitate cooling.

3-501.13 Use approved thawing methods. Observed several frozen food items (sausage, links, soups) sitting out on 3compartment sink to thaw at room temperature. CDI-items placed in reach-in cooler to adequately thaw.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live roaches near dish machine area. CDI-phone call placed to the pest control company during inspection. Technician states facility was serviced this morning and this may have contributed to increased insect activity. Extermination efforts will be ongoing. Discussed importance of cleaning hard to reach areas, keeping food covered and trash disposal with PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths lying around on countertops. (REPEAT) CDI-Cloths placed in sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed flip top coolers unable to maintain temperatures below 45F. Repair or Replace equipment. VERIFICATION REQUIRED.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on one of the two menus. Observed items not marke with astrisk on one of the two items. PIC stated London broil and steak sandwich are the only items that are not fully cooked. All burgers are cooked beyond 155 F per the manager. Ensure that all items offered cooked below the required min cooked tempearture are properly marked on all menus. CDI- PIC will hand write on all menus and re-print soon. VR required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabled chemical bottles. CDI- All bottles were labeled during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed various wiping cloths handing and on prep surfaces at the wait area and in the kitchen. Store in sanitizer when not in use. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Sanitizer wiping cloth bucket measured 0 ppm of chlorine. Sanitizer was re-made, now at 50 ppm.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoop directly stored on top of the ice machine. Store in a clean sanitary manner.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the Randell cooler. Replace the damaged gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed build-up on prep table/shelving throughout. -Observed build-up inside the microwave. Clean regularly. -Observed build-up on the underside areas of the dish machine.

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 build-up on the floors in the upstairs prep area. -Observed walls at the dish machine with build-up. -Observed build-up on the floor at the bar/ standing water also observed. 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 peeling paint on the upstairs walls areas near the prep sink.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink behind bar and at upstairs handsink by 3-compartment sink. CDI-EHS provided PIC handwashing signs to place at handsinks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored above cooked shrimp in reach-in cooler. CDI- Salmon was relocated to lower shelf.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine sanitizing solution reading 10ppm chlorine. CDI- Dispenser was adjusted to provide correct concentration of bleach sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced tomatoes, cut lettuce, cut ham, cut turkey and shredded cheese in flip-top cooler above 45F. CDI- Items were voluntarily 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 Observed container of cooked onions sitting out on prep surface at 115F, 30 minutes into cooling process. CDI- Container of onions were placed in reach-in cooler to cool quickly. Observed cut tomatoes cut 3 hours prior to inspection in flip-top cooler at 48F. Other items in flip-top were reaching less than 45F. CDI-Cut tomatoes were placed in reach-in cooler to cool. Place cut tomatoes in cooler until tomatoes reach 45F, then place tomatoes in fip-top.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live baby roaches by dish washing machine.

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

.3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop for sugar left on top of sugar lid, which is not frequently washed and sanitized. CDI- Scoop will be placed in product with scoop up above food.

2-301.12 Cleaning Procedure - P Use proper procedures to wash hands. Observed dish washer turn faucet off with their bare hands. 2-301.14 When to Wash - P - Wash hands after handling soiled equipment and before handling clean equipment. Observed dish washer touch clean equipment after handling soiled equipment without washing their hands.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animnal food so that cross contamination is prevented. Observed raw chicken wings stored over cole slaw and raw ground beef stored over cooked pasta. CDI, operator relocated foods for proper storage. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous foods shall be cold held at 45 degrees F or below. Observed cut tomatoes overstacked in flip top prep unit 2 at 49 degrees F. Observed ham, turkey, mozzerela cheese, cheddar cheese, blue cheese dressing above 45 degrees F. CDI, operator relocated foods to different refrigerator. Operator called maintenance repair company to repair refrigerator during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Potentially hazardous food shall be held for 7 days at 41 days and below and for 4 days between 42 and 45 degrees F. Observed cole slaw with a date of preparation of 3/31. CDI, operator voluntarily discarded 1 container of cole slaw.

3-501.15 Cooling Methods - PF Use proper methods to cool foods. Observed cut tomatoe recently prepared and cooling in flip top prep unit 2 overstacked. CDI by instruction. Improvement made since previous inspection.

4-302.12 Food Temperature Measuring Devices - PF A small diameter probe thermometer to measure fish filets and thin substances shall be provided. Verification required by 4/19.

3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on shelving and prep surfaces throughout kitchen. Repeat.

3-304.12 In-Use Utensils, Between-Use Storage - C Store in-use utensils properly. Observed in-use knife wedged below hot well at prep line. Observed in-use tongs stored in contact with soiled area outside of hot well.

4-901.11 Equipment and Utensils, Air-Drying Required - C Allow equipment to air dry after cleaning. Observed dish machine operator dry clean plates off with towels.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep equipment in good repair. Observed split gasket on standing reach in refrigerator. Observed light out in walk in freezer.

Floors, walls, and ceilings shall be desined and constructed to be smooth and easily cleanable. Observed some wall damage in upstiars storeage and prep area. Observed some damage on wall near 3 compartment sink. 6-201.11 Floors, Walls and Ceilings-Cleanability - C

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed a container of raw fish stored over ready to eat foods in flip top prep cooler. Observed raw shell eggs stored over lettuce in upstairs walk in cooler. CDI, operator relocated foods.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide sanitizer at proper concentration. Observed chemical dish machine not providing proper concentration of chlorine sanitizer. CDI, operator called ALCO to repair unit during inspection and switched to single-service articles until dish machine repaired.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFGeneral Comment: Date mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. Observed beans that operator stated was prepared earlier in the day not date marked in upstairs walk-in cooler. CDI, beans labeled during inspection.

3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed spaghetti cooling at room temperature in large plastic container near grill. CDI, operator placed spaghetti into shallow and added ice and relocated to refrigerator to rapidly cool. Proper cooling methods discussed with employees. Repeat.

3-304.14 Wiping Cloths, Use Limitation - CWet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored located on equipment and prep surfaces throughout kitchen. Repeat.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CClean equipment and linens shall be stored off of the ground. Observed a bag of clean towels stored on ground in upstairs storage area.4-904.11 Kitchenware and Tableware-Preventing Contamination - CInvert clean forks and spoons after cleaning so that handling of food and lip contact surfaces is prevented. Observed forks and spoons not inverted properly at wait station.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed damage to bottom of 2 door reach in refrigertor and no longer smooth and easily cleanable.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed some food debris and soil accumulating on shelving throughout kitchen.

6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed wall damage near 3 compartment sink and baseboard damage in men's restroom. Repair.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain sanitizer at the proper concentration. Observed CL sanitizer above 200ppm. CDI- sanitizer was diluted to decrease the concentration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFProperly date mark all ready to eat, TCS (potentially hazardous). Observed all ready to eat lettuce missing date labels. CDI- recently prepared and labeled onsite.

7-102.11 Common Name-Working Containers - PFProperly label all working containers of chemicals. Observed two unlabeled spray bottles. CDI- labeled onsite.

3-501.15 Cooling Methods - PFProperly cool foods using approved cooling methods. Observed lettuce cooling in large containers with the lids closed and two containers stacked high. Observed beef tips cooling in room temperature. Observed sliced tomatoes double stacked inside the prep cooler cooling. Explained proper cooling methods and demonstrated rapid cooling techniques. Items were moved into the cooler/freezer and lids removed to cool down.

3-602.11 Food Labels - PFAll pre-packaged customer self service items are required to have proper labels with the ingredients, net weight or quantity, etc. CDI- faciity moved self service cookies behind the counter.

3-304.14 Wiping Cloths, Use Limitation - CProperly store all wiping cloths. Observed wiping cloths stored throughout the kitchen. Advised to store all cloths in use in sanitzer and those to be laundered in dirty linen storage. REPEAT