OUTBACK STEAKHOUSE #3431

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sauces stored on prep line at 50F and above. CDI. PIC voluntarily discarded. **** facility has significantly improved on cold holding. 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

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed sanitizer bucket stored on prep line with sanitizer dripping on the table. CDI. PIC removed

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 container of spices without label. CDI. PIC labeled. Repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing wrist watch while working with food.

4-903.11(A)(C) Store single-use and single-service articles 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 single use dishes stored with build up on them and the surface.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several metal containers and one soup bowl with build up being stored as clean. CDI: PIC returned all items to be W/R/S. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pasta in WI, chicken wings, breast in RI sun drawer at temperatures above 41F. PIC voluntarily discarded. Unit is placed out of service. Repeat EHS will be back in 3 days to check on the unit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of spices without label. CDI. PIC labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food items stored above already opened food items.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. OBSERVED wet stacking of dishes in the cleaned dish area. Repeat **** improvement from last time

4-501.11 Maintain equipment in good repair. Observed one of the coolers in disrepair. Contact service technician to evaluate leak from cooler. 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 inside micro waves. Clean as needed.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks on the floor from the back area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several metal containers and one soup bowl with build up being stored as clean. CDI: PIC returned all items to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed individual portioned containers of shrimp toowamba sets stacked high on top of prep top cooler, a container of fettuccini noodles, a container of ribs being held in prep top cooler on cook line and containers of chopped hard boiled eggs and sliced provolone in salad prep top cooler all being held above 41F. See temp chart. CDI: PIC voluntarily discarded chopped hard boiled eggs and provolone cheese and placed ribs, shrimp toowamba sets and noodles back in WIC to rapidly cool. REPEAT.

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 all food items being held on TPHC on prep counter without a time marked to indicate when 4 hour period has elapsed. CDI: Employee stated he placed all items on counter 20 minutes prior and marked all items with correct start time.

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 clean equipment and utensils being stored on clean storage shelf directly next to hand sink at dish pit without a barrier between hand sink and clean equipment to prevent splash from hand sink. Install barrier between hand sink and shelf and do not store items on shelf next to hand sink until barrier is installed.

4-501.11 Maintain equipment in good repair. Observed pipe from fry prep cooler leaking on to floor. Contact service technician to evaluate leak from cooler.

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 floors behind cook top and cook line and behind fryers. Clean as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and cell phone being stored on shelf above fry prep cooler. CDI: PIC removed items and placed in designated area.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed produce being stored on shelf in WIC above ready to eat foods. CDI: PIC had employees re-arrange items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a gallon of milk being held in broken low boy cooler at 51F. Power to cooler was not turned on due to cooler being inoperable. PIC stated employee must have placed gallon of milk in cooler by mistake. CDI: Milk was placed in WIC to rapidly cool. REPEAT. Points not escalated due to improvement since previous inspection.

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 working bottles of lemon aioli and bloom sauce being held in server ice bath without labels. CDI: Staff labeled bottles. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live insect crawling on wall behind dish machine. PIC stated a service request has been submitted to pest control service provider to increase frequency of visits.

4-501.11 Maintain equipment in good repair. Observed inoperable low boy cooler at server line. PIC stated cooler is in the process of being replaced.

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 inside fry prep reach in cooler, baked potato hot holding drawers and ice cream and French fry freezers. Clean as needed.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn faucet off with bare hands before returning to cook line to handle food. CDI: Employee rewashed hands and used paper towel as a barrier to turn off faucet before returning to handle food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed two sauce bowls, three metal containers, a mixing bowl and two vegetable slicers all with build up being stored as clean. CDI: PIC returned all items to be W/R/S. REPEAT. Points reduced to half due to multiple violations on previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of chopped boiled eggs and shredded cheese being held on salad prep top cooler and 3 portioned containers of shrimp with Alfredo sauce being held in prep top cooler next to grill all items were above 41F. CDI: PIC voluntarily discarded shrimp with Alfredo and placed eggs and cheese in WIC to rapidly cool. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of food grade equipment oil being stored on shelf in back prep area unlabeled. CDI: PIC labeled bottle.

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 working bottles of Worcestershire sauce and oil unlabeled at server station. CDI: PIC labeled bottles. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use to go containers being stored outside of their original packaging right side up on prep shelf. CDI: PIC inverted containers to protect against contamination. 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 Facility did not have a max/min thermometer for testing sanitizing temperatures in dish machine. VERIFICATION REQUIRED within 10 days to ensure a max/min thermometer is obtained.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored on a shelf over a container of raw shrimp in fry prep reach in cooler. CDI: PIC re-arranged items to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a stack of plates being stored on shelf at cook line with build up, 3 metal containers with build up being stored on clean storage shelf and 1 ladle with build up being stored as clean. CDI: PIC returned all items to be W/R/S. REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside upper surface of bulk ice machine. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of shredded lettuce being held in prep drawer cooler, a container of provolone cheese being held in salad prep top cooler and a container of raw chicken being held in fry prep reach in cooler all above 41F. See temp chart. CDI: PIC placed both items in WIC to rapidly cool as they had been in respective coolers for approx. 1 hour.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a large plastic container of pasta noodles covered with a sheet pan cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC spread pasta noodles on sheet trays in WIF to rapidly cool.

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 a working bottle of lemon aioli and honey sriracha on prep line with no labels. CDI: PIC placed labels on items.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops used for mashed potatoes and au jus being held in container of hot water with accumulated soil. CDI: PIC returned items to be W/R/S.

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 a stack of single use bowls being stored outside of their original package right side up on prep counter. CDI: PIC inverted bowls to protect against contamination.

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 on inside and outside surfaces of coolers on cook line, build up inside storage well used for single use container storage on server line and shelves used for storing clean plates on server side of cook line. Clean as needed. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open sliding door on dumpster. CDI: PIC closed door. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grout missing or mostly worn away in between floor tiles in several areas throughout kitchen. Replace missing or worn away grout in between floor tiles. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several small plates and 3 metal containers with build up being stored as clean. CDI: PIC returned items to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of mushrooms being held under 135F in a hot holding unit next to grill and containers of potato soup and chili hot holding in another unit next to fryer below 135F. See temp chart. CDI: PIC voluntarily discarded mushrooms and potato soup and chili were reheated as a corrective action before placing back in hot holding unit. See temp chart.

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: 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 . Observed containers of Mac and cheese sauce and Alfredo being held in WIC without date marks. CDI: PIC voluntarily 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. Observed inside surface and gaskets of reach in cooler of breading station with build up of debris, soil and standing water. Clean as needed. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open sliding door of dumpster. Keep dumpster lids and sliding doors closed.

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 grout missing or mostly worn away in between floor tiles in several areas throughout kitchen. Replace missing or worn away grout in between floor tiles.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef being stored on shelf in meat WIC above a container of cooked asparagus. CDI: PIC moved asparagus to other WIC.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic build up on inside top surface of bulk ice machine. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of blue cheese dressing, blue cheese crumbles and house made ranch being held in salad prep top above 41F. See temp chart. Observed a container of ribs being held in WIC at 45F and container of wings and container of shrimp being held at breading station above 41F. See temp chart. CDI: PIC voluntarily discarded ribs and moved items being held in salad prep top and breading station to WIC to rapidly cool. REPEAT

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 a container of individually portioned bags of rice being held on TPHC at cook line without a label to indicate when 4 hour period has elapsed. CDI: Employee marked time to indicate 4 hour period.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed baked potatoes and sautéed onions cooling on sheet trays on speed rack in WIC at a rate insufficient to reach cooling parameters. CDI: PIC placed both items in ice bath to accelerate the cooling process. REPEAT

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 working bottles of margarine and a large container of seasoning not labeled. CDI: Employee labeled 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. Observed buildup of food debris on outside surface of cold drawers and sides of fryers. Clean as needed. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee pack of cigarettes being stored in a 1/3 size hotel pan on shelf above grill. CDI: PIC discarded pack of cigarettes.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed back hand sink, without paper towels. CDI: PIC placed paper towels at hand sink

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Parmesan, blue and goat cheese all above 41F in salad prep unit. CDI: Items were moved to walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 ribs cooling at a rate of 0.1F/min, and pasta cooling at a rate of 0F/min. Ribs were wrapped in Saran Wrap and pasta was cooling in a large portion. CDI: Pasta was split into smaller portions and both items were placed in walk in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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 debris on insides of cold drawers, cold unit holding plates and sides of fryers. Clean as needed.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed hose with spray nozzle attached and water left on. Facility does not have a back flow prevention device rated for continuous pressure. CDI: PIC turned water off and drained hose.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents near grill area with dust build up. Clean as needed.

REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one container of prepped lettuce being stored below unwashed asparagus. CDI: Lettuce was moved. Points not escalated due to improvement from last inspection. For more information on food storage order please visit: http://meck.co/FoodSafety

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish plate thermometer reading below 160F after running 2 cycles. CDI: PIC drained/refilled machine, another cycle was completed, dish plate thermometer now reads 163F. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 house made ranch cooling at a rate of 0.09F/min. Items were tightly covered in Saran Wrap/ lids. CDI: PIC removed Saran Wrap and placed items in ice bath to quickly 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed fish with ROP packaging still intact.

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 in use squeeze bottles and seasoning mixes at grill not labeled. CDI: Food employee labeled items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer at 452ppm lactic acid. CDI: Sanitizer bucket was changed, new concentration is 1875 ppm lactic acid.

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 debris on insides of cooler drawers and cold unit holding plates. Clean as needed.

5-402.13 Maintain sanitary sewage system according to Law.-P. Observed floor drain under dish machine draining slowly. PIC ran normal dish machine cycle, water was able to drain effectively. Floor drain overflows when water is changed in dish machine. VR required within 3 days.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without a certified food protection manager at the beginning of inspection. CDI: Manager with certification arrived during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw steaks being stored above sliced tomatoes and green onions in reach in cooler near grill. CDI: Storage order was rearranged. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed asparagus and Brussel sprouts being stored over cut/prepped vegetables in walk in cooler. CDI: storage order was rearranged.

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 multiple appetizer plates, drink glasses, salad bowls, etc. with food debris left on them while being stored as clean. CDI: All items were placed to be rewashed/rinsed/sanitized.

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 2 tubs of cut lettuce at salad station with prep dates of 10/30 and discard dates of 11/4. CDI: PIC discarded items. Points not taken due to all other date marking being correct.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple small flying insects throughout the kitchen area. Points not escalated due to improvement from last inspection.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on ceiling tiles in kitchen area, especially near the grill. Clean as needed.

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 rice, pork ribs, steaks, and chicken breast that were stored above 41 F. Rice and Chicken breast were in cooler since last night. PIC stated that chicken breast and steaks were in another walk-in cooler where prep was being done. Last two items were out of temperature for less than two hours. CDI- Two containers of rice and one container of pork ribs were denatured and discarded into the trash. The steaks and chicken breast were placed in walk-in cooler and allowed to further cool. REPEAT (full points).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies along the serving line in kitchen area. Observed a live roach crawling on the floor near the ice machine. PIC stated that pest control came last week to perform a treatment.

4-502.13 Single-use and single-service articles cannot be reused. Observed aluminum foil that was lining the equipment in the kitchen area. PIC stated that the foil is changed every night. Suggestion was given to write the date on the foil to ensure change is being done. -zero-

4-501.11 Maintain equipment in good repair. Repair the drain at dump sink in the bar area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean dust and grease from hood screens in kitchen area. Clean splash from exterior of fryers, grills, microwaves, and refrigeration units in kitchen area. REPEAT (half points)

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. Replace damaged ceiling tiles above prep area in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean dust from ceiling in kitchen area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy missing non-typhoidal salmonella. CDI: EHS provided PIC with a copy of the updated health policy.

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 vomit and diarrhea procedures do not meet the requirements of the code. CDI: EHS provided PIC with a copy of the state written plan via email and explained requirements.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce over ready to eat produce and dairy in walk in cooler. CDI: Items reorganized. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw comminuted beef stored over whole muscle in tact beef and pork in reach in cooler. CDI: Items reorganized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chili cooling in walk in cooler after 2 hours still above 70F. CDI: Product was voluntarily discarded. REPEAT VIOLATION Previous violation corrected. Some improvement as Facility has established specific procedures for most items cooling. EHS and PIC discussed the need for more training in cooling with staff.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked mushrooms holding below 135F at the grill station. CDI: Product was rapidly reheated to 165F. All other hot holding was in compliance throughout facility.

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 milk in reach in cooler above 41F. CDI: Product was voluntarily discarded. Cooler had tripped and was turned back on. No other TCS items were in the cooler. REPEAT VIOLATION Previous violation corrected. Improvement from previous inspection as facility is doing routine temperature monitoring and this was the only item out of 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 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 chili cooling in deep pan with no stirring in walk in cooler. Observed pasta cooling in large, covered lexan. CDI: Chili voluntarily discarded. Pasta was separated by employee and left uncovered at PIC direction.

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

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

4-501.11 Maintain equipment in good repair. Observed gasket damaged on left door of take out cooler where cheeses and butters are held. Observed metal shelving in raw meat reach in cooler on line to be chipping.

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 some build up on non-food contact surfaces of equipment throughout including but not limited to gaskets, doors, door handles, utensil holders, and wooden boards where additional plates are placed on top of for service.

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

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 mop area with large amount of standing water and water leaking from mop sink outside of mop sink to floor. Area has a foul odor due to water and food build up. Ensure area is repaired. REPEAT VIOLATION Previous violation corrected.

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 server using bare hands to handle loaves of bread in server alley area. CDI - PIC discarded bread and instructed employee to use tongs to handle bread in lieu of hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at hand sink near breading/fryer station. CDI - towels provided

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee using gloved hands to bread chicken with gloves touching the breading containing raw chicken then proceed back to salad prep area and use same soiled gloves to handle ready to eat food. CDI - EHS directed employee to change gloves and wash hands after breading raw chicken and before handling foods at salad station. Gloves changed and hands washed. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed produce items stored directly above washed and ready to eat produce including cut lettuce and cabbage/carrot blend in WIC. CDI - PIC re-organized. Do not store unwashed produce above food that is washed and/or ready to eat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils stacked ready for use in service areas of kitchen with dried food residue or other splatter/debris present on food contact surfaces. CDI - items removed to dish area for re-cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of smaller bulk ice machine. Clean frequently to prevent buildup.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed prime rib cooked previous day still at 43-44f in WIC. Cooling log from prime rib previous day shows lowest temperature achieved 43f at 3:30 pm. CDI - discarded. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS foods holding in salad prep cooler above 41f. See chart. CDI - items held in unit overnight discarded. Unit ambient air temperature at beginning of inspection at 47f but recovered to 38f during inspection. TCS foods placed into unit holding at less than 41f at end of inspection. PIC noted that they had power outage recently that may have re-set defrost timer. PIC called for service and to closely monitor unit for elevated temperatures during operational times. Observed cooked ribs at 52f in ice bath on breading station. Ribs stacked high out of container and well above ice level of pan. CDI - ribs returned to WIC to quickly chill to 41f as they had been in the ice bath less than 2 hours.

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 on date marking please visit: http://meck.co/FoodSafety. Observed various TCS foods in use at service line not prepared today but labeled with today’s prep date including cut tomatoes, cut lettuce, shredded cheeses, and more. Items filled from bulk in WIC which are dated properly. Observed cooked ribs in service cooler and cooked prime rib in WIC with no date marking. CDI - items properly date marked as PIC able to identify date from bulk match or product 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed chopped boiled egg cooling in salad prep top cooler with elevated air temperature. Observed whole prime rib roast tightly wrapped cooling in WIC. CDI - eggs placed in WIF to quickly chill to 41f. Prime rib discarded. PIC noted that they typically ice bath prime rib and verify cooled to 41f prior to wrapping, however, procedures may not have been followed. Cooling log does not show prime rib reached 41f.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees staging and handling food items without effective hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food wearing watches and bracelets on wrists.

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 buildup on flooring in bar area. Observed various areas of standing water/unclean water under/behind equipment in dish area, in back prep area, and in bar area.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees observed changing gloves without washing hands in between activities. CDI. Education provided and employees washed hands. Improvement was made during inspection and overall handwashing sufficient.

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 Potato soup observed cooling starting at 11:52 PM observed above 70F 2 hours later when checked. CDI. Potato soup reheated to cool again afterwards.

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. Scoops for cut lettuce at salad station observed with handles of scoops in direct contact with food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed glassware stored in handwashing sink. CDI, glasses removed from handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over RTE foods in WIC. CDI, foods relocated for proper storage.

3-501.15 Cooling Methods - PF - Observed extra soup covered cooling in walk in cooler communicated by PIC. CDI, pan of soup voluntarily discarded. improvement since previous inspection.

3-307.11 Miscellaneous Sources of Contamination - C - Observed tongs used for raw chicken being used for raw fish. Observed disposable towels located on clean equipment rack at dish machine next to clean equipment and over clean cutting boards. Provide separation to prevent potential splash / splatter from handwashing process.

3-304.12 In-Use Utensils, Between-Use Storage - C - Observed scoop stored in container collecting water and in contact with ingredient containers. Store in water at 135 degrees F, in a clean / dry area or in food with handle up. Improvement made since previous inspection. 3-304.12 In-Use Utensils, Between-Use Storage - C 3-304.12 In-Use Utensils, Between-Use Storage - C

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some debris stored on shelf near clean plates at prep line. Plates inverted to prevent potential splash / spillage on food contact surfaces. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C

5-205.15 Maintain a plumbing system in good repair. Observed leak at can wash faucet. PIC stated work order has been placed on unit.

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 1 container of rice with incorrect prep date of 9/8 but was actually prepared yesterday. CDI, rice voluntarily 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 - PIC stated that lettuce in high mount refrigerator was held using Time as a Public Health Control and with Time stamp but no written procedures for process observed while on-site. CDI, new TPHC form email to 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 cut tomatoes cooling and at 50 degrees F at cooling temperature 1 and at 49 degrees F at cooling temperature 2 at 12:44pm. Cooling rate calculation showed not effective method to cool. CDI, tomatoes transferred to shallow uncovered pan. Repeat.

3-501.13 Use approved thawing methods. Observed fish thawing at prep sink at running water at 83 degrees F and thawing instructions stated remove from film before thawing. Ensure proper thawing methods completed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen.

3-302.15 Wash fruits and vegetables prior to use. Observed lettuce being prepared but washed after cutting. Ensure fruits and vegetables are washed prior to food preparation.

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 container collecting water / debris. Observed hair in container with clean spoons.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of walk in cooler and paper towel dispensers not calibrated and disposable towels located over clean equipment on clean rack. Calibrate to ensure contamination of clean equipment is prevented.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris / soil on shelving along prep line and general cleaning needed around equipment on prep line.

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 2 food employees not vigorously rub hands for 10 to 15 seconds when washing hands. 2-301.14 When to Wash - P - Observed food employee touch head but not wash hands before proceeding to food preparation and dishwasher handle soiled equipment at soiled drainboard then handle clean equipment on clean drainboard. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed drink pitchers uncovered / unprotected. Observed ahi tuna stored over ready to eat food in reach in cooler. CDI, foods relocated for proper storage and pitchers covered. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several pans, plates and utensils stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-403.11 Reheating for Hot Holding - P - Observed potatoe soup reheating in hot holding unit at 113 degrees F. CDI, PIC transferred soup to range to rapidly reheat. Proper reheating methods and equipment discussed with PIC.

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 prime rib cooling from night before at 42 degrees F. CDI, prime rib voluntarily discarded by PIC. Ensure proper cooling methods used to cool TCS foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce held in high mount lettuce dispenser at 46 degrees F. CDI, PIC to use Time as a Public Health Control to hold lettuce in high mount lettuce refrigerator.

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 thick slab of prime rib cooling in partially opened bag in cooling process from night before and did not reach 41 degrees F or lower. CDI, prime rib voluntarily discarded by PIC. Discussed proper cooling methods and cooling parameters with PIC.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed clean spoons stored in container with food/mouth contact area up. Invert to prevent contamination and handling of food and mouth contact area.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed heavy soil, particles and soiled water accumulating on clean drainboard of dish machine where clean equipment stored. Maintain clean.

6-301.14 Hand washing Signage - C - Observed hand washing signs missing from handwashing sink in restrooms. CDI, signage provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over pre-prepard, ready to eat foods. Observed raw pork stored in sink with ready to eat food. Observed drink pitchers uncovered / unprotected. CDI, foods relocated and covers provided on drink pitchers. Repeat.

3-501.13 Use approved thawing methods. Observed pork and ready to eat food not thawing using approved methods and in warm ambient air temperature. Use approved thawing methods when thawing TCS foods such as in cooking process, under refrigeration or under running water below 70 degrees F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry spices and sugar not labeled by common name of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bag of flour stored on ground.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee preparing food and wearing watch. Repeat.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloth used to stabilize cutting board.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned plates not inverted and some accumulating debris / particles inside freezer. Plates relocated for cleaning.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed small leak at canwash faucet. Observed no cold water coming out at handwashing sink near walk in cooler. Repair. Visit to ensure long term compliance and repair of cold water side foot peddle of handwashing sink. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. - Observed 2 fryer baskets with broken wires. CDI, baskets removed from use.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on kitchen floor and walk in freezer. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC on site did not have ANSI accredited certified food protection manager certification. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed medium-rare tuna stored over ready to eat food in prep unit. CDI, operator relocated foods for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several bowls, plates and pans stored as clean but soiled with food residues. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed butter held at ice bin stations at 45 degrees F. Observed chicken held in low reach in drawer at 52 degrees F. Observed cheeses, eggs, and tomatoes held at salad station and double pan between 55 and 58 degrees F. CDI, foods recently placed in unit according to PIC and relocated to rapidly cool. TPHC discussed with PIC and form to be provided to PIC. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen.

2-402.11 Effectiveness-Hair Restraints - C - Observed employee with beard preparing food but not wearing beard restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food with jewelry on wrist.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed lower drawer of delfield refrigerator not holding TCS foods at 41 degrees F and below and lower doors of prep unit along line not working. Facility not keeping foods in unit. Foods removed from lower Delfied unit to rapidly cool. Calibrate to ensure units maintaining TCS foods at new requirement of 41 degrees F and below.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed PIC not able to located quat test kit for quat sanitizer. Vr by 8/5/19

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris and crumbs on inside of several coolers. Repeat.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed ice accumulation on floors and around some boxes in walk in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from inside cold drawer and cold drawer gasket; clean build up from shelves in dry goods area.

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. Clean walk in cooler floors.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Stickers left on metal pans stored as clean. CDI - Pans pulled to dish area for cleaning. Points decreased as only two pans with sticker found 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 Chopped boiled eggs cooling in make top. CDI - Eggs relocated to walk in cooler for rapid cool down.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Sugar bin lid is missing; drink garnishes such as cut lemons, limes, and oranges in uncovered containers at bar area. Keep all covered to prevent contamination.

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. Floating debris in sanitizer bucket. CDI - Bucket dumped and refilled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans wet stacked. Separate to allow air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan guards in walk in protein cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Couple of metal pans with stickers intact after cleaning or stored as clean with intact sticker. CDI - Pulled for processing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket reading at 0ppm; sanitizer dispenser at mop sink dispensing at 0ppm. CDI - All buckets will be filled at bar area until dispenser in repaired.

5-205.15 Maintain a plumbing system in good repair. Supply lines under back hand sink leaking on to floor. Plumber has been called and facility is waiting on service.

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. 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. Clean floors in walk in cooler and throughout kitchen; clean dust build up on protein cooler fan gurads. Replace missing floor tiles by dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Couple of metal pans with intact stickers on side stored as clean. CDI - Pans were pulled for later processing. Improvement noted form last 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 Lexan of mac n cheese cooling with lid on in walk in cooler. CDI - Lid removed to allow rapid cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. One cutting board on the cook line with heavy, dark scoring. Replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and build up from low prep cooler door gaskets.

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. Clean build up of dust from protein walk in cooler fan guards.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the blade of the chopper, the cheese grater, the lemon juicer, and two pans stored on the clean equipment racks. CDI-All items were brought back to the dish machine for proper cleaning and sanitizing.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment (chopper) being stored on dirty sheet pans. CDI-The pans were removed for proper cleaning and sanitizing.

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 reach in cooler at the breading station, minor sweeping to the walk in freezer floor. Have cleaned. VERY GOOD!!

5-205.15 Maintain a plumbing system in good repair. Observed the faucet leaking when turned on at the 3-compartment sink area. Also observed the piping for the spray nozzle at the dish machine is not long enough and is leaking water onto the floor area. Have repaired.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed cleaning needed to the employee restroom toilet. Have cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed two missing/damaged tiles in the facility. One in the walk in coolers, and one at the entrance to the walk in freezer. Have repaired. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the walls and piping underneath the spray nozzle area. CDI-The walls were cleaned.

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 handling raw chicken and then proceed to flipping a hamburger over on the grill without washing hands in between. A hand washing task should have occured between handling the raw chicken and starting a new task. CDI-Stopped the employee and had them wash their hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mushrooms hot holding on the stove at 130F. CDI-The mushrooms were reheated.

4-501.11 Maintain equipment in good repair. Observed a damaged door to the meat walk in cooler, the rusted shelves in the tall meat reach in cooler, and there are four holes in the 3-compartment sink drain board. The manager stated that they received the new meat reach in cooler today and will be installing tonight at closing, the new door is on order and is expected within the week, and the drain board will be patched. VERY GOOD JOB!! HUGE IMPROVEMENT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving that holds the uncooked potatoes and sweet potatoes. Have cleaned. VERY GOOD JOB!! HUGE IMPROVEMENT!!

5-205.15 Maintain a plumbing system in good repair. Observed a slight leak coming from the piping underneath the dump sink at the dish machine. All leaks that were mentioned during the last inspection were addressed. VERY GOOD JOB!

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with buildup on the inside stored on the clean equipment racks. CDI-The pans were sent back through the dish machine. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the salad station holding product above 45F. All of the ice had melted. CDI-The tomatoes, blue cheese, chopped eggs, and cheese were 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 no time sticker on the tomato basil to indicate when the product was taken out of temperature control and when to discard. CDI-The product was discarded and a new batch was made.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live insect (unsure if a roach) behind the small ice machine. Increase pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two small flies in the bloomin sauce on the prep line. CDI-The sauce was discarded. REPEAT.

4-501.11 Maintain equipment in good repair. Observed damaged walls to the main walk in cooler, a damaged door to the meat walk in cooler, and the walk in freezer is beginning to freezer along the door frame and inside of the unit itself. Have repaired. The manager stated that orders have been placed for repair. REPEAT. Also observed rusted shelving in the tall meat reach in cooler. Have replaced. DO NOT PAINT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the walk in cooler shelves, the two of the reach in coolers. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed the green piping leaking at the small ice machine, and observed the piping underneath the spray nozzle at the dish machine leaking. Have repaired. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors needing cleaning throughout the facility, especially underneath the 3-compartment sink, the ice machine and clean equipment storage racks. Have cleaned. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two choppers with buildup and several pans containing food product. CDI-The items were sent back to the dish machine for cleaning and sanitizing. Employees need to be more thorough when cleaning equipment. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a small fly in a container of dressing on the prep line. CDI-The product was discarded and lids were placed onto the other containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed damaged walls in the regular walk in cooler, the door to the meat walk in cooler, and the freezer is beginning to freeze along the door frame. The manager already has a maintenance order for repair on all items. Should be repaired in the next couple of weeks.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks in the main walk in cooler, and a couple of reach in coolers and buildup in the mop sink. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks at the piping under the sink at the dish machine, the faucet at the prep sink, a slight leak at the hank sink near the meat reach in cooler, and a leak at the mop sink. An order has been placed and a plumber will be out today.

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 walls throughout the facility in need of cleaning. Have cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup on the onion slicer, chopper, and a stack of white trays. CDI-The equipment was taken back to the dish machine for washing, rinsing, and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes, asparagus and chicken in a milk base cold holding above 45F. CDI-The products were placed back into the walk in cooler.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time label for the chopped tomatoes. CDI-A label was placed onto the container.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the kitchen. Increase pest control measures.

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 the scoop handles to the salad bin and the onion breader bin stored in the product. CDI-the handles were placed out of the food product.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the saute reach in cooler, four burned out light bulbs in the hood vents. Have replaced. Huge improvement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the dessert cutting board. Have replaced/resurfaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks in the meat and regular walk in coolers, the shelves in the fry reach in cooler. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks at the faucet of the 3-compartment sink, and the faucets at the bar. Have repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed small residue buildup on the inside of the small ice machine. CDI-The machine was cleaned and sanitized.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed weak sanitizer in two sanitizer buckets. CDI-The buckets were remade to the correct concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on the clean equipment rack. Fully allows pans to air dry prior to stacking. CDI-The pans were brought back to the air drying rack.

4-501.11 Maintain equipment in good repair. Observed damaged walls, and doors to the walk in coolers and freezers. Have replaced. Also observed rusted shelving in the saute cooler. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving units in the walk in cooler, the hoodvents, the shelf underneath the salad prep station, the inside of the two plate freezers, the fry reach in cooler, and the floors in the walk in freezer. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaking spray nozzle at the dish machine, and two leaks coming from the spray hose at the can wash. 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 damaged flooring throughout the facility. REPEAT. Facility is in the process of having the floors replaced.

Observed an employee handle raw hamburger and change gloves without washing hands. Employee stopped and asked to take off glove and wash hands before proceeding. Recommend using tongs where it is possible to store the handle out of the raw meat contamination as discussed. 2-301.14 Wash hands before donning gloves and between gloves uses. -P

Observed mushrooms holding at <135F today- put on stove to reheat to 165F or more. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed a glass reach in cooler with gapped doors that are in bad repair. Observed corroded metal in the walk in cooler. Observed rusted racks in some units. 4-501.11 Maintain equipment in good repair.

Observed missing and low grout througout the kitchen. Observed standing water in spots near the meat walk in and inside of that walk in cooler. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed build up on the floor near the small ice machine. Observed build up on vent above the line and in the walk in cooler. 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 raw tilapia and shrimp stored over salsa and other condiments today- raw seafood was moved to the right side of the cooler and RTE foods moved to the left side to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed blended garlic and oil mixture that had been made >7 days prior- discarded to correct. 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 tilapia and salmon thawing in standing water. Use refrigeration, microwave, or cooking process to thaw. If tap water comes out at 70F or less, then it can also be thawed in continuously running/draining water. Both fish put back into coolers to correct. 3-501.13 Use approved thawing methods.

Observed corroded metal inside of the walk in cooler in multiple areas, corroded door frames, and mulitple torn gaskets on coolers. Rusted shelving is in many coolers. Observed a 3 door glass reach in cooler that has broken pieces all over the unit and needs to be repaired or removed. Observed a household use only griddle onsite. 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed a hole in the garbage dumpster. Observed cardboard overflowing as well. Observed grease on the ground from grease bin. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.15 Provide dumpster, waste containers that are of sound construction.

Observed build up on the floor behind the ice machines, at the bar, and under some equipment. Observed build up of dust on ceilings, walls and hood vent. Observed low and missing grout in many areas along with broken floor tiles. 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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed two employees handle raw meats, change gloves and then put more gloves on to handle RTE foods or clean dishes. Both employees stopped today to wash hands before donning gloves. 2-301.14 Wash hands before donning gloves and between gloves uses.-P

Observed the papertowel dispenser not functioning today- towels placed on top of dispenser until batteries could be replaced. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed tea stored in a urn without a lid today-m covered during inspection to correct. Observed raw fish stored over cheese and cooked onions in the 2 door meat reach in cooler- fish moved below RTE foods to correct. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed mushrooms holding at <135F next to the steam table today- discarded. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed rice and boiled eggs stored at >45F today on the counter- eggs cooled down in freezer to correct and rice discarded. Observed cut tomato with basil at >45F- discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed 3 boxes of spices stored on the floor today- picked up during inspection and placed on racks. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed single use scoops stored in spices today-cups discarded to correct. 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 the walk in cooler door corroded today and need of replacement/repair. 4-501.11 Maintain equipment in good repair.

Observed build up on the floor under the small ice machine and a small amount at the bar today. Oberved dust build up on the light over the line today. 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 an employee put a lemon on a drink with bare hands- drink discarded and remade with tongs being used to grab lemon instead of bare hands. 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 tea on the line uncovered today during the inspection. Keep covered when in storage. Covered today with ceran wrap to correct. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P

Observed provolone and shredded cheese on ice stored at >45F today. Observed rice stored on a shelf on the line today at >45F. All of these products were discarded by PIC. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed salt, sugar and starch not labeled today on the back line- labeled during inspection today. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed walk in door corroded and missing metal. Observed walk in freezer door with metal pulling away. Observed rusted racks in two low boys on the line. Observed the glass reach in that is on the line with corrosion on the front side. 4-501.11 Maintain equipment in good repair.

Observed build up on the floor at the bar today under equipment(a lot of trash as well) and at the small ice machine. Observed broken tile in the kitchen in a couple spots. 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.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.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handle raw chicken with gloves on, discarded those gloves, and then went to put new gloves on without a handwash. Employee stopped and washed hands to correct before donning more gloves.

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 waitstaff handle bread and a baked potato with barehands today- both products discarded and tongs set out for staff to use instead.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw white fish stored over cheese in the 2 door reach in next to the grill and observed raw shrimp water stored next to peeled/chopped onions. Onions moved to be seperate from the raw animal product and the fish was moved to the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dry food debris on many dishes that were stored as clean today- sent back to be rewashed during the inspection. Work with staff on pre-washing better and spot checking before putting the dishes away.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two chefs wearing wrist watches today. observed waitstaff handling food today with bracelets and rings on other than a single wedding band.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes stored around chefs' waists and on counters today.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drainplug on the dumpster today.

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 corroded metal and holes on the walk in door and walls today. 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 build up on the floor in the bar today and around the ice machine.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed a very brief handwash today by the chef- rewashed to correct. overall handwashing looked great. Just watch on length of scrubbing.

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 potato soup that had been cooling since 11:30 and still had not fallen below 70F(see chart). Discarded today to correct.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed soup that was put into a deep portion and left covered to cool product- product discarded today. chill down potatoes before mixing this product as discussed and use more shallow portions with the lid off.

4-501.11 Maintain equipment in good repair. Observed a broken ice machine lid today and a broken flip top freezer.

4-501.12 Cutting Surfaces - C Maintain cutting boards without deep cuts or stains. Observed cutting boards needing resurfaced or replaced. Gave instruction. 4-202.11 Food-Contact Surfaces-Cleanability - PF Discontinue using plastic containers with breaks, chips, or cracks. Discarded several lids and discussed options. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain equipment in good repair. Observed reachin with condensation leak and doorson ice machine with large cracks and breaks. Gave instruction to repair or replace as needed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in back area of kitchen. Gave instruction to enhance fly protection.

4-501.11 Maintain equipment in good repair. Observed low reachin with condensation leak, walkin freezer with condensation leak during defrost. Observed broken sliding door on ice machine with sharp breaks.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cart, cart wheels, base of friers in need of thorough cleaning. Gave instruction.

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 build up under shelving, equipment and in corners of floors. Facility is changing floor cleaning contracts.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed potato press with build up. Instructed to thoroughly clean unit. Observed ice machine with slight biofilm. Gave instruction.

3-501.19 Time as a Public Health Control - All TCS foods shall be time stamped to reflect time removed from temperature control. Observed tomatoes and lettuce wedges above 45 F for less than 2 hours. Observed lemon butter with documentation of pH lowere than 4.6. State documentation of approval not provided. Foods shall be time stamped or held below 45 F.

3-501.15 Cooling Methods - Use only approved cooling methods. Observed individually portioned pasta and rice cooling in deep containers. Items were prepared and portioned within 2 hours. Bags were placed in single layers on sheet pan to quick chill.

2-303.11 Prohibition-Jewelry - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

3-304.14 Wiping Cloths, Use Limitation - Store wiping cloths in approved manner. Damp cloths should be stored in sanitizer when not in use or clean & dry on clean surface. Observed damp cloths unattended not in sanitizer solution.

| I 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - Store and handle single serve items to prevent contamination. Observed styrofoam containers with food contact surface upright. Containers were inverted. Observed unwrapped straws being handled without gloves. Facility will begin using wrapped straws.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed condensation leak in dessert low reachin. Observed cutting boards with deep cuts and stains.4-501.12 Cutting Surfaces - C

5-205.15 System Maintained in Good Repair - Observed minor leak at filter under dish machine. Service contacted.

6-501.12 Cleaning, Frequency and Restrictions - Observed build up under shelving and in corners of floors. Recommend light pressure wash.

6-202.11 Light Bulbs, Protective Shielding - Properly shield or use shatterproof bulbs where required. New lighting protection is ordered and in stock to be changed.

All food contact surfaces shall be clean to sight and touch. Observed sweet tea residue on the coffee mugs below the sweet tea urn. Observed food debris on the lemon squeezer that was stored with the clean dishes. Observed debris on the sauce cups being stored with the clean dishes. CDI- all soiled dishes were moved to the dirty dish area.

All potentially hazardous ready to eat foods shall be cold held at 45F or below. Observed cut broccoli cold holding at room temperature as of 2 hours prior to inspection. CDI- broccoli was placed in walk in cooler to properly cool.

Food shall be protected from outside sources of contamination. Observed a bowl of cut lettuce on top of a bin of cut lettuce heads. CDI- cut lettuce heads were washed and bowl of cut lettuce was placed on adjacent refrigeration rack.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed two wet wiping cloths on the food prep line. CDI- wet wiping cloths were removed and placed in sanitizing solution.

All utensils shall be stored in a manner that prevents wet stacking. Observed several plastic bins wet stacked on the drying rack in the dish washing area.

2-401.11 Eating, Drinking, or Using Tobacco - All employee drinks shall be properly stored and consumed in a sanitary manner. No screw top bottles or sports cups permitted. Observed employee drink on shelf above prep area. Removed and gave instruction.

3-501.15 Cooling Methods - Use only approved cooling methods. Observed soup cooling in covered lexans. Gave instruction that if using ice bath to cool assure product is below target temperature. Always keep containers uncovered until below 45 F.

6-501.111 Controlling Pests - Assure kitchen is free of pests. Observed flies in kitchen. Gave instruction to enhance pest control measures.

4-501.11 Good Repair and Proper Adjustment-Equipment - Provide all equipment in good repair. Observed multiple refrigeration equipment with condensation leaks. Gave instruction and service called.