OUTBACK STEAKHOUSE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes with visible food residue and sticker residue, stacked and stored as clean. -CDI- Dishes were moved back to the dish pit to be re-washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P -Observed fried chicken cooked to a final cook temperature of 132F. -CDI- Employee immediately placed chicken back into the fryer to reach a final cook temperature of 168F.

4-501.11 Maintain equipment in good repair. -Observed some rusted shelves in tall reach-in cooler across from grill. Significant improvement in replacing rusted shelves noticed since last inspection. Continue replacing rusted shelving. -1/2 points-

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 dark buildup in interior of baked potato hot drawers. Observed food residue on interior of prep cooler cold drawers on the grill line (with mac and cheese foods). -Significant improvement observed since last inspection. Cleanliness of non-food contact surfaces in raw chicken prep cooler has increased. -1/2 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed french onion soup holding below 135F in steam well. PIC stated soup was just reheated less than one hour ago in microwave. -CDI- PIC reheated to 170F in microwave. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cavatappi noodles, shredded cheddar cheese, sliced cheddar cheese, alfredo sauce, mac alfredo sauce, raw shrimp, raw salmon, and raw chicken in prep top above 41F. Observed ambient temperature of prep unit at 46F. -CDI- PIC voluntarily discarded the raw shrimp, raw salmon, raw chicken, and cavatappi noodles, because they have all been stored in the cooler overnight (over 4 hours). PIC placed the remaining foods (shredded cheddar, sliced cheddar, alfredo sauce, mac alfredo sauce) on 4-hours TPHC, because PIC confirmed those items were placed in the cooler one hour ago at 12pm. -During inspection, PIC placed work order for cooler. Facility may not cold hold in cooler until it is repaired and properly cold holds at or below 41F. Facility may temporarily use 4-hour TPHC for foods stored in cooler, until repair. -3 day verification visit required- -Observed sliced cherry tomatoes and blue cheese crumbles in salad prep top above 41F. All other TCS foods in cooler were properly cold holding below 41F. PIC stated tomatoes and blue cheese crumbles were moved from WIC to salad prep top 30 minutes ago, and likely left at room temperature during the process. -CDI- PIC moved sliced tomatoes and blue cheese to WIC for rapid cooling. By end of inspection, EHS observed both tomatoes and blue cheese cooling at sufficient rates to reach 41F within 4 hours. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. -Observed rusted shelves in tall RIC across from grill. Replace shelves. -REPEAT-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food residue and dark growth inside cold drawers and prep coolers. Increase frequency of cleaning. -REPEAT-

6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no functioning soap dispenser at handsink by dish machine. -CDI- Soap was replaced.

4-501.11 Maintain equipment in good repair. -Observed rusted shelves in tall RIC across from grill. Replace shelves. -REPEAT- 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 stickers on multi-use scoops for foods (BBQ squace) peeling back and cracked, revealing sticker residue underneath. Observed cracked stickers submerged into food (BBQ sauce). Ensure the sticker portion of the scoops remains above the food, or fully remove sticker and sticker residue.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf -Observed no functioning thermometer for high temperature sanitizing dish machine. Obtain new or repair existing thermometer. -10 day verification visit required- REPEAT-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of dark growth/residue inside raw chicken/shrimp breading prep unit. -Observed improvement in cleanliness since last inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF -Observed no employee health policy on site, explaining the reportable symptoms and illnesses. -CDI- EHS provided a copy of Mecklenburg County’s Employee Health Policy to PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at back hand sink by ice cream. PIC stated facility is out of paper towels until truck comes. -10 day verification visit required-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cooked rice in cold drawer at 55F. All other items in unit were at or below 41F. PIC was unaware of why food was above 41F. -CDI- PIC voluntarily discarded item. -REPEAT- Observed great improvement since last inspection. Facility will not be placed on Risk Control Plan from this inspection. If cold holding violations continue, facility may be placed on Risk Control Plan in the future. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed multiple items in prep units without date marks (sliced tomatoes, cut lettuce, spinach dip, kids mac sauce, steakhouse mac, cooked asparagus). -CDI- PIC verified prep dates of items by verifying with chef. PIC properly added date marks to all items. PIC and EHS discussed importance of date marking all TCS foods held overnight, even in prep units. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed bags of cooked fettuccine noodles cooling too slowly in prep top. Observed noodles cooling at a rate of 0F/min, portioned and wrapped in plastic bags and stacked above the fill line in the container. -CDI- Because noodles were within their 4 hour cooling timeframe, PIC moved noodles to WIF for rapid cooling. By end of inspection, EHS observed noodles cooling at sufficient rates and reached 38F. 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 multiple squeeze bottles without labels. Label all containers.

4-501.11 Maintain equipment in good repair. -Observed rusted shelves in tall RIC across from grill. Replace shelves. -REPEAT-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf -Observed no thermometer for high temperature sanitizing dish machine. Obtain thermometer. -10 day verification visit required-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed heavy buildup of food residue inside cold holding units (tall reach-in cooler, low reach-in coolers, gaskets in coolers, shelves on the make line, and inside the ice cream freezer. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in the low reach-in-cooler. Store employee food on separate and/or lower shelves to prevent contamination. -CDI- PIC moved employee food.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle trash can, pick potato up off floor and proceed to handle single service items without changing gloves. CDI: Food employee changed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple salad plates inside cold unit with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sour cream and cheese kits in ice bath above 41F. Observed blue cheese above 41F, item was double panned. The was not enough ice in ice baths. CDI: Items placed in freezer to cool. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket sitting on top of container of breader. CDI: sanitizer bucket was relocated.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed salmon thawing underneath running water but was not submerged. CDI: Item was submerged in water.

4-501.11 Maintain equipment in good repair. Observed damaged metal wall inside walk in cooler. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed seared tuna which is served undercooked being stored above broccoli inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw beef then proceed to handle single service items without changing gloves. CDI: Food employee changed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salmon and raw chicken in prep drawer above 41F. Prep drawer was not fully closed. Observed shredded cheese and sliced tomatoes being held in ice baths above 41F. Ice baths were not touching containers of food products. Observed shredded cheese in small prep top above 41F, item was double panned. CDI: All items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 fried onion strings being held on TPHC without a time label. CDI: PIC placed time label on item.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pasta cooling at a rate of 0.06F/min in a container covered with lid inside walk in cooler. CDI: Lid was removed from item. 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 .

REPEAT 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 build up of food debris on prep tops in inside plate cooler. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates throughout the kitchen with food debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black build up on large ice machine. Clean as needed.

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 pasta cooling overnight still above 41F. Observed 2 pans of rice above 70F after more than 2 and half hours of cooling. CDI: All items were voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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. Observed pasta cooling in large container covered with a lid. Observed rice cooling with majority of container covered in aluminum foil. Observed lobster cooling at a rate of 0.04F/min inside reach in cooler covered with a lid. CDI: PIC and EHS discussed cooling methods, lobster was moved to walk in cooler, lid removed. 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 .

REPEAT 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 bottom of reach in coolers with build up of food debris. Clean as needed. Points not escalated due to previous violation corrected.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) bins of rewrapped cooked rib meat underneath sealed raw salmon in walk in freezer. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) containers of unwashed produce (strawberries) stored over RTE food in WIC. REPEAT CDI - Storage order was reorganized to prevent potential contamination. EHS provided PIC with updated WIC storage order chart. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two (2) bins of TCS food (green beans and seared aspagus) placed on TPHC with date labels, but no effective TPHC labels. CDI - PIC verified placement time with food employee and appropriately marked bins with disposal time. Food items were disposed of prior to end of inspection.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of outdoor wasp spray stored within office. Per conversation with PIC, spray is utilized outside of the establishment on patio. CDI - PIC voluntarily removed wasp spray from facility prior to end of inspection. DO not store any pesticides not approved for food service inside of the food establishment.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) bottle of water at grill top without effective labeling. CDI - EHS labeled bottle by placing it in labeled plastic container. EHS and PIC discussed station labeling and placing difficult to label containers in labeled bins. REPEAT. Note: No escalation in point deduction due to noted improvements; EHS observed standard labeling procedures during preparation time, and dry storage items were effectively for long term storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee briefly placing clean utensils at dish storage with a headband, but no other effective hair restraints. Utilize full, effective hair restraints when handling food or clean equipment and utensils. Note: Observed same employee at time of entry with bracelets on, but observed no food prep. Remove jewelry on hands and arms prior to food preparation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed six (6) recently washed and sanitized bins at drying rack wet nesting. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bin and three (3) loose bags of linens in PIC office directly on ground. CDI - PIC elevated improperly stored linens. EHS separated dishes in order to allow them to better air dry.

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 three (3) stacks of single service to go boxes throughout prep area with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. REPEAT.

4-501.11 (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Observed loose gasket at salad prep top lid. PIC presented work order for replacement cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed four (4) plastic bins with minor food/label on their non-food contact surfaces debris stacked within one another at dish storage. CDI - Bins were pulled and rotated for corrective cleaning.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) containers of unwashed produce (Brussel sprouts and strawberries) stored over RTE food in WIC. Note: observed potatoes set to be washed at 3 prep area in stacked containers. Food prep employee separated containers via a readily available lid. 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 two (2) TCS food items (Raw shrimp and bagged cooked steak portions) in fryer prep top and four (4) TCS food items in melting prep table ice bath (sliced tomatoes, shredded cheese blend, lettuce, sour cream) above 41F. CDI - Fryer prep top items were disposed of voluntarily by PIC. Icebath was remade and TCS food items were brought down to temperature. Note: No escalation in point deduction due to improvement from previous inspection; equipment was properly calibrated to cold hold TCS. Should non-insulated ice baths fail to properly maintain TCS cold food items, facility may consider extending existing TPHC procedures to prep top items. 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 .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one (1) tray of recently cooked ribs in WIC cooling while covered. Observed three (3) bins of heat treated salmon cooling ineffectively in WIC. CDI - Ribs were rotated to walk in freezer as a corrective cooling measure to meet 2 hour cooling curve threshold. Salmon was separated into trays as a means of improving cooling process. EHS provided ambient and 2-step cooling charts. REPEAT. Note: PIC described a process in which raw salmon is heat treated very briefly (10 to 15 seconds) as a means of removing salmon skin, prior to being cooled and stored in WIC. EHS did not observe this process. If salmon does not reach a temperature of 145F internally during this heat treatment, this may be considered non-continuous cooking of a raw animal food and will either require A) an approval for non-continuous cooking variance or B) documentation via pre-existing HAACP plan describing how this process differs from non-continuous cooking. Note: facility has had documented cooling methods violations for multiple previous inspections. Continued methods issues may result in the application of a risk control plan. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) spray bottles of butter at cook line unlabeled. Observed one (1) bin of sugar at dry storage area unlabeled. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed properly concentrated sanitizer bucket stored directly on the ground adjacent to fryer prep unit. CDI - Bucket was elevated to nearby prep table underside.

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 three (3) stacks of single service to go boxes throughout prep area with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed water accumulating in salad prep unit underside. Observed no water accumulation or contamination in food stored within. Maintain equipment such that no moisture accumulates. REPEAT. No escalation in point loss due to addressing previously notated equipment damage.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no Max/Min thermometer or irreversible temperature measuring device for high temperature dish machine. A verification will occur no later than 07/17/2023.

5-205.15 Maintain a plumbing system in good repair. Observed fryer area handsink with broken hot water knob. PIC activated handsink with pliers. Hand sink was observed functional and maintained in all other regards.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Shared dumpster missing drain plug. Contact waste management company to replace missing drain plug.

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 damage to walls in stall of male restroom.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a couple plastic containers metal pans with food residue and buildup stacked at clean dish shelving. CDI-PIC sent dishes back to dish pit to be rewashed and sanitized. *Much improvement since last inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods in walk-in cooler above 41F, around 42-43F closer to door. Unit may be in need of repair or temperature setting adjustment. VERIFICATION REQUIRED by 4/2/23 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 .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed asparagus in WIC above 41F with lid fastened. Asparagus was recently cooked before inspection. CDI-Lid vented. TCS foods in breader/fryer prep top observed above 41F. Food was placed in unit after prep. Ensure food is cooled properly before placing into cold holding unit. CDI-Ice bags added on top of food to cool. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spray bottles of butter at cook line unlabeled.

4-501.11 Maintain equipment in good repair. Observed steamer unit with small leak. New unit has been ordered.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.Observed a few items uncovered in prep reach-in at batter/fry station.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a several plastic containers metal pans with food residue and buildup stacked at clean dish shelving. CDI-PIC sent dishes back to dish pit to be rewashed and sanitized.

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 cooked pasta in large tub with lids close/no ventilation in walk-in cooler. Food was still temping above 41F. CDI-Lid was removed. After temp recheck, temperature had dropped but PIC still placed on ice bath to cool pasta quicker. Ribs cooling in walk-in after 2nd temp observation had a cooling rate of .5 when .54 was needed. Ribs were in containers with vents but PIC removed lids to ensure quicker cooling.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility - dish area, exit door, bar area, dry storage.

4-502.13 Single-use and single-service articles cannot be reused. Observed styrofoam cup stored in seasoning/spice container. If scoops are stored in food containers, ensure that utensil is multiuse, smooth and easily cleanable, and has handle that can be stored out of food.

REPEAT 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 Several multi use container lids observed with chips and cracks. CDI-PIC discarded items observed. Facility is working on ordering and replacing.

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. Cleaning needed along shelving and inside cold holding units throughout - especially gaskets and shelving in raw batter station. Observed buildup in soda gun holder at bar.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Shared dumpster missing drain plug. Replace to prevent pest harborage and leaks.

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 minor cleaning needed on floors in walk-in units. 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. Wall damage observed behind shelving in walk-in cooler above baseboards. Wall damage observed under dish machine area.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a few metal pans with food residue and buildup stacked at clean dish shelving. CDI-PIC sent dishes back to dish pit to be rewashed and sanitized. Points not increased due to improvement since last inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one container of cooked onions without date mark. PIC stated that food was cooked yesterday during lunch. CDI-Onions were labeled.

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 small containers of aus jus cooling from prep tightly covered with plastic wrap in walk-in cooler. CDI-Items were vented and food quickly cooled.

6-501.111 Keep the premises free of insects, rodents, and other pests. A few fruit flies were observed at bar area. Overall premises is free of pests throughout and facility has been actively working with pest control to prevent pests.

REPEAT 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 Several multi use containers observed with cracks and burn marks. CDI-PIC discarded items. Points not increased - volume of damaged utensils much less than last inspection. Facility is working on ordering and replacing.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written procedures regarding the response and clean-up of vomiting and diarrheal events. CDI - Handout and guidance given to PIC. Repeat.

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 . Several dishes and utensils observed with leftover food debris. CDI-Items were moved to dish pit and discussed cleaning and sanitizing of utensils with 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 closed/wrapped bags of raw chicken wings that were recently portioned before inspection cooling from prep in cold drawer. CDI-Items were opened and allowed to cool quickly back down to 41F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in paracetic sanitizing solution that was below 704ppm. The correct concentration for paracetic acid is 704-1875ppm.

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 Several multi use containers observed with cracks and burn marks. CDI-PIC discarded items.

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. Minor cleaning needed along shelving in kitchen and inside reach-in units. Condensation buildup observed in reach-in under salad prep.

2-103.11 (A) - (P) Person in Charge - PF - Establishment receives deliveries during non-operating hours via drop-key deliveries. The PIC shall ensure that food received during non-operating hours are received from approved sources and that the food is received at the proper temperature. CDI - PIC educated on receiving foods during non-operating hours. A standard operating procedure must be in place regarding foods delivered during non-operating hours. 0 pts.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - PF - Establishment's employee health policy denotes "salmonella". The PIC shall ensure that employees know their responsibility to report the "big 5" symptoms and the "big 6" illnesses. Ensure the health policy includes salmonella typhi and non-typhoidal salmonella. CDI - Sample health policy with both types of salmonella emailed to PIC. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written procedures regarding the response and clean-up of vomiting and diarrheal events. CDI - Sample policy sent to the PIC via email. 0 pts.

2-301.14 When to Wash - P - Employee observed handling wiping cloths and sanitizer bucket and did not wash hands before beginning to prepare food. Employees must wash hands when switching task, such switching from cleaning to food preparation. CDI - Employee instructed to wash hands and did so correctly.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P, PF - Repeat - Seared, partially cooked tuna stored on shelf above ready-to-eat foods. Raw or partially raw animal products must not be stored above ready-to-eat foods. CDI - Tuna moved to shelf below ready-to-eat foods. 0 pts.

3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Prime rib in hot holding measured 128-130F. TCS foods in hot holding must measure at least 135F. CDI - Temperature turned up on oven to reheat the roast back to its final cook temperature. 0 pts.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Cut cabbage in make-unit measured 44F. Ribs in breading cooler measured 43-50F. Butter in ice bath measured 47F. TS foods in cold holding shall measure 41F or less. Coolers and ice bath were stocked at 4PM so items were moved to walk-in cooler to cool. 0 pts.

7-204.11 Sanitizers, Criteria - Chemicals - P - Paracetic acid sanitizer solution at bar 3-compartment sink measured 3010 ppm. Required range for this sanitizer is 704-1875 ppm paracetic acid. CDI - Solution diluted to roughly 1500 ppm.

2-402.11 Effectiveness - Hair Restraints - C - 2 waitresses portioning butters and dressings were not wearing hair restraints. Food employees that prepare of portion food must wear an effective hair restraint, such as a hat or hair net. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Large amount of clean utensils stacked while wet. Utensils must be air dried prior to stacking. Allow adequate time for utensils to air dry.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Walk-in freezer door does not close properly due to ice buildup on the frame. Gasket torn on dessert cooler door. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

5-501.17 Toilet Room Receptacle, Covered - C - Repeat - Employee restroom does not have a covered receptacle. Restrooms used by women must have a covered receptacle, such as a trash can with a lid. 0 pts.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw chicken stored in a container stored on top of a box of produce. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed max temp reach 155F. PIC contacted a maintenance company to make repairs as need during the inspection. A VR will occur no later than 7/9/21 to ensure proper temp is being met when sanitizing. NOTE: Facility has the means to accomplish manual food contact surface washing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine walls, ceiling and shield in need of cleaning due to dark build up.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed grilled onions, cooked mushrooms, roast, mac n cheese, spinach dip, boiled eggs, milk, cut lettuce, cut cherry tomatoes, and sliced tomatoes all without a date. CDI- PIC voluntarily discarded the items.

3-501.13 Use approved thawing methods. - Observed ribs thawing in stagnant water. CDI- PIC provided cool running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed drain or fruit flies in the bar area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of clean plastic and metal pans still wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed cooking equipment, cold holding equipment handles, and shelving throughout the facility cook line in need of cleaning due to grease and food debris build up. Clean as often as needed to prevent and reduce the build up.

5-501.17 Provide a covered waste bin in female restrooms. - Observed shared employee restroom without a covered trash can.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans, soup bowls, small ramekins with food buildup and date marking stickers still attached. CDI-All items seen with food buildup were moved back to the dish machine for cleaning and sanitizing. REPEAT.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed two different pieces of chicken not fully cook to 165F. CDI-Both items were put back onto the grill to finish cooking. The alfredo and steak were also placed back onto the grill to cook to 165F to ensure any raw chicken on the item was fully cooked out. Discussed with manager that the thermometer should be used to determine temperature of product.

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 mashed potatoes not fully cool to 41F within the required cooling times. The potatoes were cooked yesterday. CDI-The item was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed creamy broccoli soup hot holding below 135F. CDI-The soup was reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small reach in cooler holding product around 42F. CDI-The items were moved, discussed lowering the temperature of the unit if employees will be continuously going in and out of it. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mashed potatoes cooling with a plastic bag lining and a covered lid. CDI-The potatoes were discarded.

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 inside of the saute cooler drawers. Have cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using the hand sink to fill up a plastic container. CDI-The employee was instructed to use the prep sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw eggs stored above cooked foods. CDI-The reach in was rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed moldy strawberries. CDI-The container was discarded. REPEAT.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine not reaching to temperature for proper hot water sanitization. ECOLAB was called and should be out today. A follow up visit will be made tomorrow to verify the dish machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with food buildup. CDI-All pans were removed to be washed, rinsed, and sanitized. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a small reach in cooler holding product above 41F. CDI-All items were removed from the cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the facility. Increase pest control methods.

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 the ground in the walk in freezer. Have placed onto shelving.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to plumbing throughout the facility. The hand sink plumbing, the faucet at the main prep sink, and the plumbing at the dish machine. Have repaired. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a moldy bloomin onion stored with other onions. CDI-That particular onion was discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed buildup to several pans and onion chopper stored on the clean dish machine side and the clean equipment rack. CDI-All items seen with food buildup were sent back to the dish machine for rewashing. REPEAT. *More training is needed on proper methods for washing, rinsing, and sanitizing.

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 clam chowder not cooling sufficiently. Product only dropped two degrees in 40 minutes. Went from 57F to 55F. CDI-The lids were removed from the items to help facilitate rapid cooling.

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 clam chowder cooling with lids in the walk in cooler. The product is not able to cool adequately. CDI-The lids were removed.

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 heavy buildup and less than 150ppm of QUAT sanitizer in the red sanitizer bucket. CDI-The bucket was emptied and refilled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed ice buildup around the condenser and floors of the walk in freezer. Have repaired. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the shelves in the walk in cooler, the bottom part of the saute drawer coolers, and the shelving on the prep lines. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed pvc plumbing under the spray hose sink not properly attached to the floor. Water is overflowing. Have repaired. REPEAT.

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. Floors are bubbling and split throughout the facility. Manager explained that the floors will be replaced in January 2020. REPEAT. Observed the ceiling leaking water next to the tall meat reach in cooler. Needs repair.

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 grab bread and place into the warmer with their bare hands. CDI-The employee stopped, discarded bread and donned gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling up a container of water at the hand sink. CDI-Explained to the manager that employees should use the prep sink or 3-compartment sink instead of the hand wash sink. The manager spoke to the employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans, lettuce spinner, and onion core chopper with food debris. CDI-All items were sent back to the dish machine for proper washing, rinsing, and sanitizing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of au jus sauce hot holding on the stove below 135F. CDI-The sauce container was stored in a second container filled with water that was not filled enough to keep the product at correct temperatures. This secondary pan was filled with water. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of gnats in the dry storage room. Management is going to contact their pest control company to help combat issue.

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 small plastic cup with no handles stored in the buffalo sauce. CDI-The cup was removed.

4-501.11 Maintain equipment in good repair. Observed the prep sink split at the counter and the juncture leading into the basin of the sink. Have repaired. Observed ice buildup around the condenser and floors of the walk in freezer. Needs repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the insides of the fry cooler, and the bottom side of the cheese melter. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the hot or cold water nozzle (hot or cold water is turned on or off here) at the dish pit area. Also observed a piece of PVC piping that directs water into the floor drain from the air gap in poor repair. This could be causing water to get underneath the floors and cause damage. Have repaired.

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. Floors are bubbling throughout the facility. Manager explained they are currently in discussion about having the floors repaired. REPEAT.

2-301.14 Wash hands after activities that contaminate them. -P COMMENT: Food employee observed wiping face with hands then handling containers of prepped food. CDI. Informed PIC of violation and he immediately instructed the employee to wash hands. The employee washed hands.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P COMMENT: Observed pan of hamburger patties over steaks in reach in cooler. Observed unwashed asparagus, cucumbers and other produce in the walk in cooler above ready to eat foods/clean produce. CDI. PIC moved the hamburger patties to the walk in cooler and the unwashed produce to an appropriate lower shelf in walk in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat ammonia solution in sanitizer buckets from 0-100 ppm. CDI. PIC remade sanitizer solution.

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 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 lettuce cooling in the walk in cooler (start cooling time of 10:00 am) at 63F at 1:08 pm. At 1:30 pm, the lettuce was at 62F. CDI. To meet the 4 hour requirement from ambient to 41F, the lettuce was immediately mixed with ice water to bring down to 41F. Observed fettuccine noodles cooling in the walk in cooler at 66F at a starting cooling time of 1:08 pm. At 2:03 pm, the noodles were at 65F. CDI. The noodles were placed in the walk in freezer to adequately cool down to 41F within the next 4 hours. Repeat; full points. I will return within ten (10) days to verify compliance.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P COMMENT: Observed au jus at steam well at 128F. Au jus was in a pan that was not surrounded by hot water in well. CDI. The au jus was reheated to 165F and place back in steam well.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk ranch dressing on ice bath at 45F. Observed cut cabbage mix for slaw at fry prep station at 46F. Observed cut lettuce in salad holding bin at 47F. Observed ahi tuna at 43F. CDI. The PIC placed the ranch dressing on time; ice was placed on top of cut cabbage mix and ahi tuna to cool to 41F ; and cut lettuce was mixed with ice to cool to 41F before placing back inside bin. Repeat; full points. I will return within ten (10) days to verify compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in large lexan pan tightly covered with lid. Observed fettuccine noodles cooling in large lexan pan tightly covered with lid. CDI. Lettuce was cooled in an ice bath and the noodles were cooled uncovered in the walk in freezer. Repeat; full points. I will return within ten (10) days to verify cooling methods.

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. 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 the floor throughout the kitchen facility in ill repair, bubbling in different areas. Floor / wall junctures need to be repaired. Observed the mop sink floor in ill repair. Clean the walls underneath the dish washing area. Clean the walk in freezer floor. Clean the mop sink area walls or if needed replace FRP wall board. Repeat. Half points as low risk; floors are currently being assessed for repair through finance dept.

3-501.14 Cooling - P Observed calm chowder cooling in ice bath at prep sink at 81F at 450 PM. The cooling label on the clam chowder stated that it had began cooling at 1:11 PM, therefore the product did not cool from 135F to 70F within the two hour requirement. The PIC (person in charge) was unsure if this was the correct time when it started cooling. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. CDI (corrected during inspection). The PIC voluntarily discarded the clam chowder.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed egg wash at fry flip top cooler at 52F. It was made one hour prior. CDI. Food employee placed on ice bath to cool to 45F. Observed butter at the grill at 92F. Butter shall remain cold, on time as a public health control, or hot. Maintain TCS food at 45F or below when cold holding.

3-501.15 Cooling Methods - PF Maintain an adequate ice bath, stirring foods regularly as well as using the correct cooling time labels when product is cooling specifically for the clam chowder soup. 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. CDI. The clam chowder was voluntarily discarded as it did not comply with the cooling standards (see #18).

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Clean the soiled clean dish rack directly in front of the three compartment sink. Clean the shelving in the dry storage room. Keep the equipment clean to avoid build up of dust, food residue or debris. Repeat. Deduction of points remain as conscious effort is noticed in cleaning these areas.

5-205.15 (B) System maintained in good repair - C COMMENT: Observed slight plumbing leak underneath the three compartment sink. Manager informed me he has the plumbing on work order. Maintain plumbing in good repair.

6-202.14 Toilet Rooms, Enclosed - C 6-501.19 Closing Toilet Room Doors - C COMMENT: Observed toilet room door open that is connected on the other side of the kitchen. The door has a non working self closure on the back of it that needs to be repaired. Toilet rooms located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Toilet room doors shall be maintained closed.

6-501.12 Cleaning, Frequency and Restrictions - C 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed the floor throughout the kitchen facility in ill repair, bubbling in different areas. Floor / wall junctures need to be repaired. Observed the mop sink floor in ill repair. Clean the walls underneath the dish washing area. Clean the walk in freezer floor. Clean the mop sink area walls or if needed replace FRP wall board. 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. 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. Repeat.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee put phone in back pocket then proceed to don gloves. CDI Food employee stopped and directed to wash hands before donning gloves. 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 food employee who was portioning raw chicken wash hands then not use a protective barrier to turn off faucet. CDI PIC coached food employee and had food employee rewash hands. **Potential contamination and why food employee should understand importance of the protective barrier.**

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at bar being blocked by straws and stopper for sink. CDI Items were removed from ware washing and PIC worked with staff regarding use of hand sink.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not rinsing equipment/utensils to a minimum of 180 degrees. VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces stored as clean with food debris. CDI Items were returned to manual ware washing. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at bar reading less 200 ppm for quat. CDI PIC had corrected and trained bartender on how to make sanitizer and use test strips.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee towel drying equipment/utensils with a soiled towel. CDI Food employee stopped. REPEAT same rule different violation.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in breading station in need of being replaced. REPEAT Points not deducted due to overall all cutting boards are in good condition. However if seen in future inspections, full points will be deducted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood parts under expo line with food debris. Observed shelving in walk in cooler. Make sure to increase cleaning frequency. REPEAT. Points decreased due to separate isssue from last inspection. Continue working on nonfood contact surfaces.

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 the walls in dry storage and flooring with debris and build-up. Make sure to 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 wall in walk in cooler starting to deteriorate. Observed floor outside of dry storage starting to bubble; causing floor not to be smooth and easily cleanable. Make sure to keep in good repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three containers with debris build up stored as clean. CDI by removal for recleaning. vast improvement noted. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris build up on inside of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of ribs measuring at 48F in flip top unit. PIC stated that the ribs had been recently cut and rushed to line. CDI by removal to walk in cooler to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in three comp area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep scoring and fraying of cutting boards throughout facility.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one handsink with no soap. CDI by providing soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers stored as clean with visible debris build up. CDI by removal for recleaning.

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 whisk stored in cold water. CDI by removal to proper storage location.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in three comp sink area. CDI by destacking all wetstacked containers.

4-501.11 Maintain equipment in good repair. Observed one damaged gasket on reach in cooler.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one server turn off faucet with bare hands after washing. CDI by intervention and education.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue and debris build up on containers stored as clean in three comp sink area. Observed debris build up on glassware at the bar area. CDI by removal for recleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of potatoes with no date label. CDI by marking with proper date.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in three comp sink area.

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 containers stored on floor in dry goods storage.

4-501.11 Maintain equipment in good repair. Observed a few lids with broken corners and melted spots.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster door with no handle.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle dirty dishes and then try to handle clean dishes without washing hands. CDI by intervening and having employee wash hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed build up of debris on containers stored as clean. Observed debris on equipment not used since the night before. CDI by removal for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight debris build up on inside of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and Ahi tuna measuring above 45F. CDI by rapid cooling of tomatoes and voluntary disposal of Ahi.

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 facility using TPHC without written procedures. CDI by supplying PIC with paperwork and explaining how to fill the form out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight build up of debris on shelving throughout facility.

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 build up on floor of dry storage area.

Observed employee go from handling dirty dishes to putting items away. CDI - corrected through instruction. 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 prime rib under raw steak in walk in. CDI - discarded by PIC. Observed washed produce under unwashed produce. 3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Improvement from previous inspection.

Observed noodles macaroni and pasta, in drawer unit on top at 54 and 48 degrees respectively. CDI - discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Improvement from previous inspection.

Observed wiping cloths in sanitizer buckets below 100 ppm. Observed one bucket of sanitizer on cook line below 200 ppm. Observed one bucket on cook line with rag not stored in sanitizer, stored on rim of bucket. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed butter utensils in hot water, water collecting butter debris. Observed knives stored under gloves at back prep area near 2 compartment sink. 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 2 compartment sink damaged on right edge at top seam where the drain board meets the basin, and on the right basin were top edge meets middle partition. Observed condensation collecting in meat and seafood drawer refrigerator. 4-501.11 Maintain equipment in good repair. Improvement from previous inspection.

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

Observed one peeling ceiling tile. Improvement from previous inspection. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed chunk of parmesan cheese stored without any wrapping directly on tray in walk in cooler. Tray had food debris sitting on it and needed to be cleaned. Shelving above cheese and tray was also visibly soiled. CDI - cheese discarded, trays removed for cleaning. PIC directed to clean shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cut lettuce in lettuce hopper measuring 46-47F, provolone cheese overstacked in salad cooler and measuring up to 47F at top of product, and raw chicken at breading station measuring 46F. CDI - PIC will monitor and ensure items are placed into coolers when fully cooled and will ensure lids stay on and products are not overstacked.

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 some issues with the automatic labeling system used for date marking. Example: a whipped butter product was stored frozen in walk in freezer but there was no indication of when the labeled product was frozen. Make-date was less than 4 days ago so item was not discarded. Example: small amount of cooked prime rib from last night was labeled with automatic labeler for today when in fact it was prepared yesterday and labeled today after it had cooled overnight. Again, items was not expired. CDI - discussion had with PIC about how to add information to the labels so that accurate dates for expiration can be observed.

4-501.11 Maintain equipment in good repair. Observed many equipment repair issues in facility including: split cooler gaskets at 2 door meat cooler on cook line, rusted cooler racks in same cooler as well as in some of the other coolers, 3 of 7 hood lights burned out, salad cooler horizontal lids missing metal liner and having exposed foam insulation directly over salad items, right door of salad cooler broken (falls off hinges when opened), walk in cooler door removed and temporary plywood door installed while new door is ordered, missing door on lettuce hopper above salad cooler, damage at interior base of walk in freezer door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed many non-food contact areas of most equipment in need of much better cleaning - hinges, doors, gaskets, shelving in coolers including walk in cooler, trays in walk in cooler, floors of coolers, ceiling of walk in cooler.

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 broken backflow prevention device at can wash. Part of device is missing. VR - verification required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one of the dumpster lids was broken and detached at the hinge, allowing water to enter from above.

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 ceiling tiles in poor repair (peeling). Observed a broken light guard on ceiling near dish machine. 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 very dusty ceiling vent directly above bloom station. Observed splash and spills on walls in several areas of kitchen.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees handling raw proteins with gloves on and then changing gloves without washing their hands in-between. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a salad spinner, 4 pans, and 3 utensils stored clean with visible food debris on them. CDI- items were set aside for recleaning. Minor improvements made since last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of sauteed mushrooms hot holding below 135F (see chart). CDI- mushrooms reheated to above 165F (see chart).

4-501.11 Maintain equipment in good repair. Observed damage to bottom portion of the walk in cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the front of the oven along the cook line.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a hand sink near the managers office peeling off the wall and the flooring near the 3 compartment sink peeling.

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 an employee handling cheese slices with bare hands. CDI- cheese was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a vegetable dicer stored clean with dried food debris between the blades, 5 utensils stored clean with food debris on them, and 7 pans stored clean with debris on them. CDI- items set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pan of lettuce stored on ice above 45F (see chart). CDI- an ice bag was placed onto the lettuce to cool it down.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean ramekins and metal pans stacked while wet.

4-501.11 Maintain equipment in good repair. Observed damage to the bottom portion of the walk in cooler door.

5-205.15 Maintain a plumbing system in good repair. Observed the hot water faucet at the 2 compartment sink unable to turn the water off.

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 splash debris on the ceiling above the 3 compartment sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling raw shrimp and raw salmon without changing his gloves before switching tasks. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 13 utensils/containers stored clean with visible food debris on them. CDI- items were recleaned.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the oven face and side next to the grill top.

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 debris accumulation on the floor in the dry storage room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal containers stacked clean with visible residue on them and 2 cookie plates stored clean with debris on them. CDI- items set aside for recleaning. 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed large accumulation of black 'cake' on multiple metal baking trays.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container with pre portioned bags of lettuce stacked slightly over the container fill line. The bags on the top of the container were at 48F. CDI- half of the lettuce bags were transferred to another pan and set in the reach 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 facility using TPHC for ingredients on the expo line but without a procedural template. CDI- template provided today.

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 potato soup cooling in the walk in cooler in a large metal pan unlidded. The soup was 133F at 3:15PM and at 4:50PM the soup was at 92F. CDI- soup was placed into the walk in freezer for more rapid cooling. 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 fettuccini and pasta cooling in the walk in cooler in a large lidded plastic container. The fettuccini was 67F at 3:15PM and at 4:50PM the pasta was 60F. CDI- pasta was transferred to a sheet pan for more rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic containers on the clean equipment storage racks.

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 3 cracked or scorched plastic food storage containers on the clean equipment storage racks. CDI- containers discarded. Minor improvements made since last inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked bacon bits stored directly under marinated steak in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 8 metal containers stored clean with visible food debris on them and 3 utensils stored clean with visible food debris on them. CDI- items set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed wedge lettuce in an ice bin at 50F. CDI- top portion of food was removed from container and placed into walk in cooler.

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

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 5 severely cracked plastic containers. CDI- containers discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed areas around heat lamp on cook line with debris accumulation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee beverage store with clean utensils and food. Employee removed to food prep surface. CDI- removed Repeat Violation

2-301.14 Wash hands after activities that contaminate them.-P Observed food employee handle raw shrimp and raw salmon with gloves then return to RTE food preparation without washing hands. CDI- instruction provided 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple glove changes without hand washing. 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 food employee on main cook line bare hand cut washed lemons. CDI- discarded; PIC had employee wash hands and donn gloves

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employee handle raw proteins then return to RTE food preparation without washing hands. CDI- instruction provided

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed salad spinner and multiple utensils stored clean with food residue and/or sticker residue still present. CDI- removed to re-clean

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 ribs in walk in cooler cooling at 62 F at 830 pm. Ribs removed from temperature at 190 F at 120 pm and placed in walk in cooler to cool. Product still 62 F after 7 hours; ineffective cooling CDI- disacrded

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed yesterdays roast beef, reheated today and hot holding in auto sham at 120 F. Observed required tiem and temperture for cooking/reheating logs incomplete. CDI- discarded

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked and portioned pastas not date marked. CDI- 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 cut leafy greens, to go cups of sour cream, butter and cheese on TPHC and not time labeled. VR

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee in need of beard covering. 2-304.11 Maintain Clean Condition-Outer Clothing, hats aprons etc. Observed food employee with excessively soiled hats.

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 food prep 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 ice scoop stored in ice with handle in contact with ice. CDI- removed

4-501.11 Maintain equipment in good repair. Observed spring arm puncturing hole in cooler door.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverges stored on/above food prep surfaces. CDI- removed

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed excessive food residue on multiple utensils, pans, slicers and plates. CDI- removed to reclean VR

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed facility has succesful date marking system. However, observed inconsistencies in date marking of cooling foods and observed chicken in refrigerator not date marked. CDI- properly date marked

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed pastas cooling in covered plastic containers in walk in cooler. CDI- removed to sheet trays

2-301.14 Wash hands before donning gloves and between gloves uses. Observed food employee perform multiple glove changes without washing hands. CDI- instructions provided

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch.Observed a few utensils slightly soiled utensils stored as clean. CDI- removed to clean

3-401.11 Cook foods to required cook temperature. Observed prime rib is not cooked past 130 F according to written procedures. Observed facility started rest or hot hold time at 120 F, temped at 125 F at 535 PM.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be held hot. Observed mushrooms and prime rib not reheated to 165 F for hot holding. CDI- reheated to above 165 F

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed multiple containers of whipped butter held using TPHC but facility unable to provide written procedures and failed to time label properly. CDI- TPHC corrected

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Observed prime rib disclosed on consumer advisory. Prime rib may not be undercooked.

2-301.14 Hand washing shall occur between handling soiled utensils and clean utensils. Observed bartender, wait staff and dishwasher handle clean utensils after soiled utensils without washing hands. CDI- instruction provided

4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils shall be clean to sight and touch. Observed multiple soiled pans and a soiled slicer stored as clean. CDI- removed to clean

3-501.16 Roasts held hot, shall be maintained at 130 F. Observed prime rib in hot holding at 120 F. CDI- reheated

3-501.16 Cold Held TCS foods shall be maintained at 45 F or colder. Observed container of cooked rice above 50 F in refrigerator. Removed to flash cool

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed pan of raw chicken stored on top of pan os ready to eat ahi tuna - bottom section of salad cooler. CDI - moved immediately.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Maintain equipment food contact surfaces clean to sight and touch. Observed soiled scoop, slightly soiled tea nozzle, two soiled soda gun nozzles, all stored as clean. CDI - cleaned immediately. This violation has been noted the last two inspections as well. repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Properly date mark TCS RTE foods which will be held in facility for more than 24 hours after opening or preparation. Observed some items not properly date marked - cooked prime rib, cooked ribs, opened jug of milk, sliced Samerican cheese. CDI - dated or discarded.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. TCS RTE foods shall be discarded no later than the end of the 4th or 7th day after preparation or opening, depending on storage temperature. If held at or below 41F, such foods may be kept through the 7th day. If held between 41F and 45F, they must be discarded after the 4th day. Observed pan of short ribs dated to be tossed on the 19th still present on today, the 21st. Observed a pan of au jus in walk in cooler - au jus had two date labels on the pan. One said product expired on the 18th, another said the 24th. CDI - label corrected using log sheets. Figure out what is going wrong with the label system and be sure that product label matches product in all cases.