RED ROCKS CAFE & BAKERY

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers with leftover pieces of tape/stickers stored as clean. CDI-sent to dishmachine for further cleaning 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 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed condensation dripping/puddling onto prep table which was going to be used for portioning pasta. CDI-EHS intervention, table W/R/S. Repair HVAC system so isn’t dripping onto food contact surfaces.

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed containers being wet stacked before being fully air dried.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed large bin for salad cracked in corners and covered with duct tape. Bin needs discarding. Several container lids cracked. CDI-all discarded 4-501.11 Maintain equipment in good repair. Observed cracked door/plexiglas on hot box needs 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. Observed oven with grease build-up, clean more frequently.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed back handsink blocked by trashcan during inspection. Observed coffee grounds in front handsink. CDI - Trashcan removed. REHS coached PIC on proper handsink usage. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms being stored above RTE foods in WIC. Ensure unwashed produce is stored in a manner that does not promote contamination of RTE foods. 0 pts. 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 various foods holding above 41F throughout kitchen during inspection. See temperature chart. All items were in close proximity to cooking equipment. Additional barriers such as lids or ice blankets may be necessary to maintain proper temperatures during peak times of service. CDI - All items in units longer than four hours voluntarily discarded. All items in units less than four hours moved to WIC to cool. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing salad with no hair restraint on during inspection. Ensure all food handling employees don proper hair restraints. 0 pts.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop being stored with handle in direct contact with hardboiled eggs during inspection. CDI - PIC removed. 0.5 pts.

4-502.13 Single-use and single-service articles cannot be reused. 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 spice containers than had been washed and reused to store various other spices on dry storage shelving during inspection. Ensure all single use containers are properly disposed of after their initial use. Observed uncovered plastic straws being stored directly under paper towel dispenser at front handsink, exposing them to water from employees washing hands. Ensure all single service items are stored in a manner that does not promote their contamination. 0.5 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in lettuce dispenser holding above 41F during inspection. See temperature chart. Lettuce had been in unit for more than 4 hours per PIC. CDI - Lettuce voluntarily discarded. Facility to utilize TPHC for lettuce in unit until repaired. TPHC form provided during inspection. Maintenance to be contacted for assessment. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 ranch dressing cooling while in a deep, covered plastic container in WIC. Ranch was not cooling rapidly. CDI - PIC began stirring ranch to hasten cooling. EHS advised cooling ranch in shallow, uncovered containers moving forward. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed single use paper basket being used as means to dispense breading being stored in direct contact with the food during inspection. Ensure all dispensing utensils have proper handles to preclude cross contamination of customer foods. CDI - PIC removed. 0 pts.

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 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed various rubber spatulas with cracks or chips being stored as clean during inspection. Observed many cutting boards with heavy damage on the cutting surfaces being stored as clean. Repair or replacement necessary. 0.5 pts.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling lemon wedges with bare hands to put on customer drink glasses. Do not handle ready-to-eat foods with bare hands. Use disposable gloves or a utensil. CDI - Employee educated and lemon wedges discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine. Sticker on dish machine states it is in chemical sanitizing mode. EcoLab rep stated they will be at establishment within the next hour to check dish machine. VR - Verification required by end of day that dish machine is functioning or establishment must switch to single-service plates and glassware, or close until dish machine is repaired. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup on shield of ice machine. Clean ice machine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bag of spring mix measured 49F. Bag was sitting on top of other pans causing it to not stay below 41F. CDI - PIC moved bag of spring mix moved to walk-in cooler to cool. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 one container of grits being held in hot box at 133F. CDI: Grits were reheated to 181F.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop being held in a large container of calamari flour in which handle of scoop was half buried in flour. CDI: PIC removed scoop from flour.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed staff actively washing equipment in 3 compartment sink with the wash solution measuring 103F. CDI: Hot water was added to wash solution which brought wash solution temperature up to 117F.

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 a container of raw tuna being held in prep flip top cooler behind ready to eat dressings. CDI: PIC re-arranged items to proper storage order. REPEAT. Points reduced to half to improvement since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of lobster stock being held in prep flip top cooler at 50F and a large container of pork and white bean soup being held in Walk in cooler at 48F. CDI: PIC voluntarily discarded both items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed an open container of hard boiled eggs being held in reach in cooler with no date mark and one honeydew cut in half in Walk in cooler with no date mark. CDI: PIC date marked both items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen. Contact pest control service provider to address issue.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado cut in half being held in a container in prep flip top cooler in which the sticker was still on the skin of the avocado. Remove stickers from produce and wash before use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed three metal containers being stacked wet nested on clean storage shelf. Allow equipment to air dry before stacking within each other. 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 grease and debris on surface in between grill and grill drawer coolers. Clean as needed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a trashcan and bin blocking access to hand sink next to walk in freezer. CDI: PIC removed trash can and bin.

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 a container of raw burger patties being stored behind a container of Swiss cheese in grill drawer, a container of raw halibut and salmon being stored behind a container of pickled onions in prep flip top cooler and an avocado sliced in half being stored directly on top of a container of raw tuna portioned in plastic bags. CDI: PIC re-arranged items to proper storage order. REPEAT.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 4 dented cans being stored on dry storage shelf amongst non dented cans. CDI: PIC segregated dented cans from non dented cans.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 stacks of metal containers being stored wet nested on clean storage shelf. CDI: PIC unstacked containers to allow for air drying.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three (4) raw animal food portions stored above ready to eat food throughout kitchen (pan of cut RTE tuna above brownies in salad prep unit, two pans of ground beef burger patties over sesame seeds in grill drawer 2, and scallops in prep top 2 stored above green beans in the lower prep unit. All storage within reach in units, WIC, and walk in freezer were correct. CDI - EHS reviewed storage order charts with PIC. PIC reoriented storage order of food in prep units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) spray bottle of sanitizer at dry storage area stored above canned goods. CDI - PIC rotated spray bottle to proper lower storage. Note: Citation is not a repeat; EHS previously incorrectly marked unapproved pesticide usage as a storage violation.

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 five food items, prepared on day of inspection, cooling either covered or in points of service (wrapped cut melon in WIC, unsalted butter and shredded cheese blend in prep top 2, sliced cheddar and impossible burger in prep top 1) When observed, one item (1) (impossible patties) were observed cooling at insufficient rates. CDI - PIC rotated patties to WIC to improve cooling. EHS provided cooling charts for cooked food and ambient temperature food to PIC. 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 three (3) unlabeled squeeze bottles (oil and cooking wine at dry storage, water at grill) - CDI - PIC labeled all working containers. REPEAT.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) scoop in shredded Parmesan cheese in prep top 2 with handle submerged within the food. CDI - EHS retrieved scoop without making barehand contact and PIC rotated to warewashing for effective corrective cleaning.

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 four stacks of single service articles (to go trays and fryer boxes) with exposed food contact surfaces throughout prep areas. CDI - Single service articles were inverted to prevent potential contamination. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; single service articles at storage were observed as being stored at least six inches off of the ground and within plastic wrapping.

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 accumulation of dust and debris on ceiling tiles and vents at back kitchen, namely above clean dish storage. Increase cleaning frequency to prevent accumulation of dust and debris.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed jalapeños stored above ready to eat cakes and deserts in WIC. CDI - EHS rotated pepper to proper storage location. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bunch of unwashed celery and four (4) unwashed pineapples in WIC contacting shelving. Observed one (1) washed, uncut lemon (no sticker or residue) contact grating in 2 door RIC. CDI - PIC and EHS placed unwashed produce into available pans and boxes. PIC voluntarily disposed of lemon. EHS provided WIC and RIC storage order guides to PIC. 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 one (1) pan of black bean hummus in mini salad prep unit at 44F, dated 08/29. PIC presumed that item may have been repackaged in plastic wrap, but that employee failed to allow for proper cooling prior to storage. No other TCS foods were observed improperly cold holding. CDI - PIC voluntarily disposed. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple more than five (5) non date mark exempt TCS food items (Diced tomato in prep top 1, spinach in mini salad prep top, boiled eggs in salad prep top, etc.) prepared more than 24 hours earlier, that were not date marked appropriately. CDI - PIC verified dates items were prepared and date marked food items using available marking tape. 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 four (4) pans of salad greens (spinach, spring mix, romaine, etc.) in salad prep top without proper date marking. Observed one (1) pan of cooked chicken without date marking in grill drawer 1. CDI - PIC voluntarily disposed of food without date marks that could not be identified or dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed four (4) cans of Eliminate pesticide spray at chemical storage shelving, marked as not for use in commercial food service establishments. PIC stated that these were not used within facility interior. CDI - PIC voluntarily disposed of unapproved pesticides.

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 multiple (approximately ten (10) packages of salmon) in reduced oxygen packaging thawing in walk in cooler without opening/removing tuna from package to thaw. CDI - PIC delegated task of opening ROP salmon to food employees.

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) unlabeled squeeze bottles (water and cooking margarine) at grill. - CDI - PIC labeled all working containers.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed two (2) unpackaged food portions (raw shrimp and boiled eggs) stored in direct contact with undrained water. Neither items are received immersed in ice per PIC and verified by EHS through conversation. - CDI - EHS educated PIC on proper storage with a barrier (food safe bag) between ice and food or in drainable container or drain pan. Shrimp and eggs removed from direct contact with water

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 two (2) stacks of clean, packaged linens in storages shed stored directly on the ground. Elevate to prevent potential contamination.

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 two (2) boxes of single service articles (divider napkins, to go cups) in storage shed stored directly on the ground. Elevate to prevent potential contamination. 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 articles (to go trays and fryer boxes) with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential 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 four (4) plastic pans, stored as clean, with minor tape residue on their non food contact surfaces. No contamination of food contact surfaces was observed. CDI - PIC pulled utensils for corrective cleaning.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee handle soiled equipment at ware washing area then proceeded to handle clean equipment recently washed out of dish machine with same gloves. CDI, employee removed gloves and washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee use same gloves to handle soiled equipment to proceed to handle clean equipment. CDI, gloves removed and hands washed.

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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. - Observed recently cut tomatoes cooling in prep cooler and lettuce cooling in deep container almost at 4 hour mark. CDI, items transferred to shallow sheet pan and relocated to walk in cooler to cool. Cooling temperature 2 reached 36 degrees F at several minutes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 chopped lettuce cooling in walk in cooler in deep container covered and prepared Tomatoe cooling in prep cooler. CDI, foods relocated to shallow sheet pans to rapidly cool in WIF. 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 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring being resurfaced in dining space.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing before proceeding to preparation. CDI, employee rehashed hand.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P - Observed prep table used to prepare raw chicken wiped with sanitizer from container but not washed and rinsed prior to sanitizing and being used to prepare raw shrimp. CDI employee to wash, rinse and sanitizer prep table after working with chicken and before using equipment to prepare raw shrimp. 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 .

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 cooked pasta cooling in deep covered container at 2:05 at 50 degrees F. At 2nd cooling time product remained at 50 degrees F. CDI, pasta relocated to shallow sheet pans to rapidly 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce, shrimp and Pico cold held above 41 degrees F in prep cooler at line. CDI, items relocated to cool. Repeat. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC time not logged for high mount cut lettuce holding unit. CDI, time recorded per procedures.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cooked pasta cooling in deep covered container at 2:05 at 50 degrees F. At 2nd cooling time product remained at 50 degrees F. CDI, pasta relocated to shallow sheet pans to rapidly 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting boards and some wet wiping cloths on prep tables throughout kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on plate in kitchen.

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 mixed greens and lettuce over stacked in prep cooler between 43-51 degrees F. CDI, lettuce relocated to shallow sheet pans to avidly cool.

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 unsalted butter with date of preparation of 11/21. Observed chicken salad with date of preparation of 11/22 and turkey scraps with date of predation of 11/22. CDI, foods voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held around waist of food employee.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed some dust accumulating on ceiling ventilation in kitchen.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed multiple containers of food not covered in lowboy coolers throughout facility. Maintain food covered while in storage. - CDI - PIC covered food.

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 salad box being held on time lacking a label indicating when the food should be discarded. - CDI - PIC labeled salad box with time the salad mix should be discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed two spray bottles of sanitizer stored on counters in bar area and another spray bottle of sanitizer stored on shelving next to food in dry storage area. - CDI - PIC moved all chemicals to appropriate locations.

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 three unlabeled containers of spices and three unlabeled squeeze bottles. - CDI - PIC labeled all working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies in facility. PIC stated pest control operator comes to facility once a month. Increase pest control services as needed to ensure facility is free of insects.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed a knife stored between flip top lids of prep unit and a pair of tongs stored underneath grill. - CDI - PIC moved dirty utensils to 3 compartment sink to be cleaned and replaced utensils with clean utensils.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. - Pf - Observed sanitizer concentration of 50ppm quat at 3 compartment sink. EHS observed employee adding water to pre-mixed sanitizer solution which caused the sanitizer concentration to be diluted. - CDI - PIC explained how to properly fill sink. Sink bay was emptied and refilled to proper sanitizer strength of 200ppm quat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings stored next to food and clean pans. - CDI - PIC stated office is designated for employee belongings. All employee belongings moved to office.

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 . - REPEAT - Observed pepper jack cheese, raw beef patties, raw tuna, pico de gallo, boiled eggs, and raw salmon holding above 41F (see temperature chart) stored in various refrigeration units. PIC added bags of ice to top drawer of low boy (right) to aid in holding temperatures. EHS observed temperatures reach 41F or below after addition of the ice bags. PIC stated pico de gallo was in unit overnight and voluntarily discarded pico de gallo. PIC stated pepper jack cheese had been placed on line at opening; EHS allowed PIC to move pepper jack cheese to walk in cooler to quickly cool. Do not stack cheese so high. PIC moved boiled eggs (cooked and cooled at opening) and raw tuna to walk in cooler to quickly cool as well. - VR - Unit holding raw tuna had ambient temp of 47F and needs repair. Verification required within 3 days to ensure unit has been repaired.

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 raw tuna in reduced oxygen packaging thawed in walk in cooler without opening/removing tuna from package to thaw.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed multiple wet wiping cloths stored on bar instead of in sanitizer bucket. Sanitizer bucket read 0ppm quat. - CDI - PIC replaced sanitizer bucket with properly concentrated sanitizer and placed wet wiping cloths in sanitizer bucket.

6-301.14 Post a handwash sign at each handsink. - Observed handwash sink near salad prep unit missing required handwash sign. CDI - EHS educated PIC on need for all handwash sinks to have handwash sign posted. EHS provided handwash sign. PIC posted sign.

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 sticker residue on multiple stacks of dishes. Remove sticker and sticker residue during cleaning process. - VR - Verification required within 10 days to ensure stickers being properly removed from dishes.

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 queso dip hot holding in hot box below 135F (see temperature chart). - CDI - EHS discussed proper hot holding requirements with PIC. PIC rapidly reheated queso dip to 165F on stove top. - NOTE: No point deduction due to all other items hot holding were within proper temp.

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 lettuce and two containers of diced tomatoes holding at temperatures above 41F in bottom of salad prep unit (see temperature chart). Items were dated 3/15. PIC voluntarily discarded items. Other TCS items in unit temped at 41F or below and were moved to walk in cooler until maintenance can be done on unit. Also observed spring mix holding above 41F in lettuce cold box. EHS recommends placing lettuce cold box on time due to frequency of it being opened. PIC agreed to placing lettuce cold box on TPHC. - VR - Verification required within 3 days to ensure unit functioning properly and proper TPHC procedures are being utilized for lettuce cold box.

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 items in top of left deli prep unit (across from grill) dated 3/17 (tomorrow). PIC stated all items were placed in unit today (3/16) but some were prepped days prior (such as sliced tomatoes and parmesan potato cakes). EHS discussed items requiring to be date marked based on the day the item was prepped and not the day it was placed in the prep unit. PIC properly dated all items. - VR - Verification required within 10 days to ensure proper date marking is being utilized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed multiple sanitizer spray bottles and a spray bottle of degreaser unlabeled. - CDI - PIC labeled all spray bottles.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed small two door reach in cooler near grill missing thermometer. Replace thermometer.

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 many unlabeled spice containers and squeeze bottles with various oils and condiments. - CDI - PIC instructed employees to label all unlabeled spice containers and squeeze bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live insect during inspection. PIC stated pest control operator comes to facility once a month. Increase frequency if needed to ensure premises is free of insects.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed raw shrimp and tuna stored in direct contact with undrained ice and water. Neither items are received immersed in ice per PIC and verified by EHS. - CDI - EHS educated PIC on proper storage with a barrier between ice and food or in drainable container. PIC educated employees. Shrimp and tuna removed from direct contact with ice/water.

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

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 dust, grease buildup, and food residue/debris on various nonfood contact surfaces including fronts/side of equipment and on surfaces of bulk dry storage containers. Increase cleaning frequency to prevent buildup.

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 damage above walk in cooler and dish storage area. Repair wall damage.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee handling raw shrimp with gloved hands then replace gloves without a handwash in between then handle soiled equipment/utensils and ready to eat food. CDI- EHS educated food employee and PIC had employee discarded customer food item touched with soiled gloves and food employee observed properly washing their hands. REPEAT. EHS recommends continuous training with all food employees on when to wash and proper washing procedures.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed in-use 3-compartment sink with quat sanitizer reading 0 ppm. Establishment has the correct test strips available for use in establishment. CDI-PIC emptied the sanitizer bay and refilled the bay with a quat concentration of 300 ppm. REPEAT. EHS recommends training staff on how to properly set-up warewashing sinks and testing sanitizer concentrations.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed food employee initially cook a customer’s order of well done salmon to below the required 145F for 15 seconds. Internal temperature taken by EHS. CDI-PIC had employee continue to cook the salmon to a final cook temperature above 145F. See temperature log.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf EHS did not observe daily special menu include disclosure statement for the salmon offered undercooked. CDI-PIC edited and replaced all daily menus to include the required components. REPEAT. EHS recommended the template used for daily menus are edited to include all required consumer advisory components.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of quat sanitizer not labeled. CDI-PIC labeled the bottle correctly. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed the same unlabeled bottle of quat sanitizer with a concentration of 0 ppm when testing with establishment’s quat test strips. CDI- PIC emptied bottle and filled it to a quat concentration between 200-300 ppm.

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 three deep portions of cooked pasta in walk-in refrigerator cooling. Observed two sheet pans of cooked chicken breast cooling at room temperature 1 hour after starting the cooling process. CDI-PIC elected to move the two pans of cooked chicken to the walk-in freezer to quickly cool. EHS observed both pans reach temperatures below 70F within the first 2-hours of starting the cooling process; start time 12:45 pm and 2:25 pm checked temperatures below 70F. PIC elected to place the three deep portions of cooked pasta in shallower containers to quickly cool. See temperature log for cooling temperatures. EHS discussed proper cooling parameters and cooling methods with PIC.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in 3-door reach-in refrigerator and a rusted prep table. Replace rusted shelving and prep table.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both outside dumpsters with doors not closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one of the two outside dumpsters without a drain plug installed. Install drain plug.

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 accumulation of dust and debris on ceiling tiles and vents throughout back kitchen and prep areas. Increase cleaning frequency to prevent accumulation of dust and debris. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink, cell phone and coat stored with and above customer food items and equipment.

2-301.14 When to Wash - P Observed one food employee wash their hands then turn off the water faucets without a clean barrier. After washing hands employees should use a clean barrier to turn off water faucets so that they do not contaminate their hands after washing them. CDI-PIC had employee rewash and EHS discussed proper handwashing with PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a chlorine concentration of 0 ppm at bar dish machine. EHS observed unit on with cups stored inside of it. CDI-PIC will shut down unit and have staff use the dish machine in the kitchen area or the 3-compartment sink. PIC contacted Ecolab to fix unit. Bar area dish machine was repaired and properly operating before EHS left establishment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed commercially processed buffalo sauce that the establishment adds unsalted butter to and stores it at room temperature. EHS observed the product at 77F. PIC stated product is returned to the walk-in cooler between each shift (approximately 4 hours). EHS explained that the product is considered TCS and will need to be hot held at 135F or higher, cold held at 41F, or use TPHC (includes discarding product after 4-hours out of temperature). PIC stated they would like to continue use with TPHC. EHS emailed form and PIC filled out during inspection. Product immediately placed on TPHC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf EHS did not observe the two-part disclosure and reminder on daily special menu for undercooked salmon. CDI-PIC edited menu to include asterisk, disclosure statement and reminder statement.

3-501.13 Use approved thawing methods. Observed raw salmon and raw shrimp thawing separately in running water measured at 81F. Cold water faucet was turned on. EHS discussed approved thawing methods with PIC. CDI-PIC moved both items to walk-in cooler to cool and continue the thawing process. Approved thawing methods: 1. Under refrigeration that maintains the food temperature at 41F or less; 2. Completely submerged under running water at a temperature of 70F or below; or 3. As part of a cooking process.

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 accumulation of dust and debris on ceiling tiles and vents in the kitchen area. Increase cleaning frequency to prevent accumulation of dust and debris.

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 bare hand lettuce. CDI-The employee was stopped and instructed to discard.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed impossible burger meat mixed in with the raw beef in the 3-door reach in cooler. CDI-The burger was moved to the walk in cooler. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed head of lettuce not properly wrapped in the small salad reach in cooler. CDI-The lettuce was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in a large container in the walk in cooler. CDI-The lettuce was portioned on sheet pans to allow for proper cooling.

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 inside of the cold holding drawers on the cook line. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing underneath the prep sink. Have repaired.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on the prep counter at the start of the inspection. CDI-The drink was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the grill cooler holding product above 41F. CDI-The chicken was discarded and the beef moved to the walk in cooler. REPEAT. Observed the salad dressing cooler holding product above 41F. CDI-All items were removed and moved to the walk in cooler for rapid cooling.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed a container of sanitizer with no label. CDI-The container was emptied.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach in the facility around the clean plates and paper dispenser. CDI-The roach was killed. REPEAT. *No flies were seen on the premises today. Zero points taken today even though its a repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed to the sides of the fryers. Have cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato cakes cold holding above 41F in the fry/grill cooler. Also observed the grill top drawer cooler holding above 41F. CDI-The potatoes cakes and items in the cooler were placed onto ice for rapid cooling. REPEAT.

3-501.13 Use approved thawing methods. Observed spinach thawing in the hot holding box. The product was at 91F. CDI-The product was immediately cooked. Approved thawing methods are: thawing under cold (70F or below) running water, in a cold holding unit, or immediately have cooked.

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

4-501.11 Maintain equipment in good repair. Observed a damaged door to the small salad cooler. The manager already explained that they have a work order in to repair the unit.

5-205.15 Maintain a plumbing system in good repair. Observed a slight constant drip to the faucet of the 2-compartment sink. It appears that the faucet is loose. This could be causing the leak. Have repaired.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on the prep counter during the start of the inspection. CDI-The drink was removed.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato cakes cold holding above 41F in the grill flip top cooler. CDI-The cakes were moved to the walk in cooler for rapid cooling. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the prep counters upon entrance to the kitchen. CDI-The cloths were removed. REPEAT.

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.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the outsides of the flat top/grill area. Have cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P/ 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed Swiss cheese being stored directly under raw chicken in refrigerator drawer beneath the grill station. Observed unwashed asparagus being stored over ready to eat tomatoes in walk in cooler. CDI- PIC rearranged food items as needed. REPEAT. No escalation of points due to better compliance overall with the storage of foods. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Buffalo sauce that was said to be made with butter was being held at room temp (64 degrees F). CDI- PIC placed item in ice bath for cooling. 0 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout. -.5 points. to

3-302.15 Wash fruits and vegetables prior to use. Avocados were being stored in the assembly line with stickers still on them. REPEAT-.5 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed cups and coffee maker being stored within 12 inches of the hand sink in the bar area without a splash guard. Items were moved from splash zone of the hand sink. -.5 points.

5-205.15 (B) System maintained in good repair - C Hot and cold water was not operational during the inspection. Owner of the facility called a plumber who is heading to the facility to service damaged can wash ASAP. Ensure that all plumbing fixtures are good repair. General Comment: Can wash Basin was not draining during the inspection. PIC removed debris blocking drain so that draining is occurring at can wash.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal employee items begin stored directly over clean dishes in clean dish storage. 0 points.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee work from walk in cooler with gloved hands prior to food prepping without changing gloves or washing hands in between. CDI- gloves were changed and hands were washed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken was being stored over raw beef in reach in mini 1 door unit. CDI- Food items were rearranged as needed. -1.5 points.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed soiled dishes stored as cleaned. Also observed knives that were stated to be stored in the cold hold unit since last night. Ensure that all food contact surfaces are cleaned to sight and touch and in use utensils are cleaned as frequent as every 4 hours. CDI- foods were placed in dish pit for washing. 0 points.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC stated that they par-cook their steaks prior to cooling down for servicing. Facility does not have an approved procedure on being able to do this process. Par-cooking shall not be done without approval from the Health Department first. CDI- PIC stated that he will no longer par-cook proteins and steaks were cooked to >165 for compliance. 0 points.

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 tomatoes paste date marked 10/4 and Corn beef dated 9/30 in cold hold unit. Observed Sauerkraut, cooked pasta noodles and milk with no date mark and was said to be in refrigeration since yesterday. CDI- items were discarded and dated during the inspection. REPEAT -1.5 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed butter sauce dressing cooling in dense container in freezer unit. Also observed same butter sauce cooling at room temp. Freshly prepped lettuce was cooling inside of salad refrigerator drawer. CDI Food items were placed in the freezer in shallow containers for better cooling methods. -.5 points.

3-302.15 Wash fruits and vegetables prior to use. Avocados were being stored in the assembly line with stickers still on them. 0 points. General Note** Several TCS food products in the walk in cooler were holding right at 45 degrees. Refrigeration repair operator came onsite during the inspection and adjusted thermostat. Walk in cooler is now able to withstand temperature fluctuation in food products stored inside.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed several mussel tags without last use date written on the tag. CDI - As of today, procedure is to pull tag off mussels on the last date they are used and to write the date on the tag. File in file box in chronological order. -1-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one date marking system at the cook line with prep dates marked and salad station had discard dates. Observed ribs date marked as prepared on Thursday, 02/22, but they were prepared Tuesday, 2/27. CDI - PIC instructed consistent date marking system and corrected dates. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic buckets over the 3-comp sink. CDI - PIC pulled these and sent them to dish pit for re-washing. -0- |

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged kitchen floor with cracks and deep, rough patches. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pfn Observed Fall Fixe Menu with honey dijon chicken thieghs on the menu with an asterisk and consumer advisory. CDI - PIC educated about risks associated with serving raw or undercooked chicken and template amended and new menus printed during the inspection. -.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed overstacked andouille sausages in the flip top from 10AM still at 53F at 1:15PM and cut green leaf lettuce cooling in the prep at 52F. CDI - PIC moved these to walk in to chill. -1-REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed salad bin stored directly on the floor in the walk in. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of surplus glasses stored directly on the floor in the bar area on a riser at less than 6 inches off the ground. -0-

4-501.11 Maintain equipment in good repair. Observed rust forming on the walk in floor near the shelving just inside the door to the right. -0-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin at the cook line handsink to the far right when facing the line. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed overstacked and tightly wrapped cut lettuce in the salad prep. CDI - Product placed into thinner layers and wrapping loosened. -1- REPEAT

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 floor of the walk in cooler. -1- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at the elbow of the water pipe along the wall to the left of the handsink nearest the office. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling ground beef on speed rack warming other cooling TCS foods that were cold. Observed lids in place on cooling cut lettuce in the walk in. Observed overstacked potato cakes cooling at 49F. CDI - PIC split portions of the ground beef and loosened the lids on the cooling cut lettuce. PIC voluntarily discarded the top layer of potato cakes. -.5- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach over the flip top at the hot line. CDI - PIC immediately called pest control company for service visit. -0-

4-501.11 Maintain equipment in good repair. Observed peeling shelving in the prep cooler in the bar and hole in the right inside wall of the microwave near the office. 4-402.11 (A)(3) Fixed Equipment, Spacing or Sealing-Installation - C Equipment shall be sealed to the adjacent wall when the area is subject to moisture. Observed no caulking at the pre-rinse junction to the wall. -0-

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 with the microwave present over the salad station. -.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep portion of cherry balsamic vinaigrette cooling in the walk in at 71F from 1 hour 40 minutes prior. Product placed in ice bath to cool. Product 52F in ice bath at 1 hour 50 minutes. -0-

5-202.13 Backflow Prevention, Air Gap - P Provide an air gap for backflow prevention on floor drains. Observed floor drain with no air gap under ice machine. CDI - Pipe moved over floor drain instead of in direct contact with water on the floor. -1-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee place raw hamburgers on grill with gloved hands, touch fryer handle and flip top handles without handwashing. CDI - Hands washed, gloves changed and equipment handles cleaned and sanitized. -2-

5-204.11(A) Handwashing Sinks-Location and Placement - PF Handwashing sinks shall be accessible to food employees. Observed no handsink in the cake prep area and PIC stated employees washed hands in the women's restroom. No employee washed hands during observation. CDI - PIC advised to instruct employees to use the bar handsink, entering to the right of the bar without entering/exiting through a closed door. -0-

3-501.13 Use approved thawing methods. Observed spinach thawing at room temperature at 37F. CDI - PIC placed in walk in to thaw. -0-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed raw shrimp stored in direct contact with undrained ice water. CDI - PIC drained using a drain pan and placing ice on top of shrimp. -1-

4-501.11 Maintain equipment in good repair. Observed burned out light under hood that frequently burns out, broken prep unit, leak under prep and leak inside walk in freezer. Repair all these. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dumped ice in the basin of the first handsink inside the kitchen. CDI -PIC instructed wait staff to refrain from dumping in handsinks. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buffalo sauce spray over a line of plates to the left of the cook line. CDI - PIC instructed dishwasher to clean these again. -1.5-

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 salads held on time on a rack to the left of the cook line. CDI - PIC given TPHC form for salads. Fill in and have available for the inspection. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce cooling in the bottom of the prep cooler with a cover present. CDI - PIC instructed prep employee to move cut lettuce to walk in a thin layer as a normal part of the process in the future. -1- 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 a bracelet at the beginning of the inspection. CDI - PIC instructed removal of the bracelet. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bar with wet wiping cloths stored on the cabinet near the handsink. CDI - PIC instructed employee to keep in sanitizer between uses of to move to the soiled linen bin. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood system in need of cleaning. PIC stated hood cleaning will take place tonight after closing. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles installed in both restrooms. Replace these with cleanable ceiling tiles. -0-

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee's half eaten meal stored with clean dishes while she was prepping food. ** (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.

3-203.12 Shellstock, Maintaining Identification - PF Observed shellfish tags not stored in chronological order and date of last use not marked on tag. CDI through instruction, facility has not had shellfish on menu since food code. **3-203.12 Shellstock, Maintaining Identification (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. Pf (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Pf (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under ¶ B of this section; Pf and (b) Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER. Pf

L3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed queso in hot holding unit at 60F. TCS food shall be heated to 135F prior to putting into hot box. CDI- put in oven to reheat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed prime rib roasts not date marked. Facility had them on special yesterday. CDI-date marked.

3-501.15 Cooling Methods - PF Observed some items not being cooled properly. Creamed corn and meatloaf in too deep of containers and not cooling quickly enough. CDI-items removed and put into shallower containers and put into walk-in freezer.

3-307.11 Miscellaneous Sources of Contamination - C Observed noodles cooling in prep sink with corroded weld joints. Water wasn't draining fast enough at touching food. The sink is no longer easily cleanable with the corroded welding. Don't let food contact sink or water in sink Observed dishwasher prepping cooked pasta in dish area. Prep in prep areas only

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed an excessive amount of grease on ground around grease container. **Keep area clean to avoid attracting vermin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasta in prep unit to the left of the cook line at 50F. CDI - Foods moved to walk in to cool. -1.5-

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 package of raw tuna opened without date marking. Tuna is used in tartare product. CDI - PIC date marked item. -0-

3-307.11 Protect food from contamination sources not specifically noted by code. Observed hamburger wrapping with blood present in bleu cheese. CDI - PIC discarded paper and bleu cheese. -1-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on counter next to first hand sink. CDI - PIC moved wiping cloth to sanitizer bucket. -0-

4-501.11 Maintain equipment in good repair. Observed prep unit at 48F. CDI - Foods moved to walk in after being freshly restocked. Repair tech contacted and will be out in the morning. -1.5- VR required no later than 01/15/2016.

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 absorbent wall tiles near walk in cooler and baseboard moulding separating fromt he side of the walk in cooler. Replace. -0- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on the ceiling, HVAC and A/C vents. Clean. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed pitted concrete floor cracking near ice machine. 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 handle cake with bare hands. CDI barrier used to place cake slice on plate.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw beef stored over RTE foods in reach in unit. CDI item relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chili at 120F. CDI chili 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 facility with dill sauce that was held out on time without written procedures or time stamp. CDI dill sauce discarded. TPHC sheet attached to email.

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 peppered tuna and tuna and avocado that is raw and undercook without being asterisked on the menu. CDI menu corrected and reprinted on site. Repeat

6-301.14 Post a handwash sign at each handsink. Observed two handsinks in the kitchen without hand sign. CDI - Signs given to PIC at time of inspection for posting. -1-

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 eggs in carton past the expiration date. CDI - PIC voluntarily discarded all of the products. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on the menu, but Charlotte Powell's Steak & Eggs does not contain asterisk for the eggs cooked to order. VR required no later than 08/06/2015.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving outside the walk in door. Clean often enough to prevent buildup. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak under pre-rinse sink and around the handle of the 3-comp sink. Repair. -1-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two shakers at prep area not labeled. CDI- verbal correction to label.

Protect food from contamination sources not specifically noted by code. Two pitchers of water stored at handsink under papertowel dispenser, in splash zone. CDI- Head Chef Jamie removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service articles at back prep areas and at front cake dispensing area not protected.CDI- verbal correction to Will O'Donoghue and Head Chef Jamie.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors throughout prep/ kitchen area pitted and rough. Tiles are acoustic over upper portions of wall FRP tiles. CDI- verbal correction.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purses and bags stored co-mingled and on top of facility items and glass/ utensils. CDI- verbal correction.

.3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed two cans badly dented. CDI- discarded while on site

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed food debris attached to can opener. Observed sticker residue attached to containers. CDI- returned to cleaniong process.

.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 sweet potatoes cooling tightly covered, at two hours, 70 F. CDI- sliced potatoes placed on sheet tray and moved to freezer.

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 utensil for dispensing whole dessert portions in carbonated water. Store on a clean dry surface or as described above. Observed small cutting board and other utensils stored at handsink, exposed to splash.

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed bar dish machine not sanitizing during use. CDI- EcoLab called while on site.

.3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P : Facility stated that flank steak is marked / seared then cooled down for final cooking at a later time. This is non-continuous cooking and requires approved procedures if to be continued. CDI- left paperwork for chef.

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found pineapple chutney in holding well, rice, chicken in holding units, chicken, pasta on stovetop holding all below 135 F. CDI- food discarded. Some grilled chicken put in oven to come up to 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk-in cooler holding food at 50-51 F. All prepared foods discarded voluntarily by PIC. Found items in front line salad cooler above 45 F. CDI- moved to freezer for 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 trays of heated potato wedges on speed cart 86 F. Moved to freezer for quick cooling.

.4-501.11 Maintain equipment in good repair. Observed walk-in cooler not holding foods at required temperatures. New unit on order and will be installed August 26. Observed small reach-in cooler at bar area with significant rusting on shelves.

5-204.11 Handwashing Sinks-Location and Placement - PF: Facility has removed handsink from bar area. CDI- plans seen that include installation of new handsink at bar area. Employees washing hands in adjacent serving area ~25 ft away. No door between serving area and bar area so approved practice for interim. Sink to be installed within 10 days.

3-501.14 Cooling - P: Found she crab soup from previous day 53 F. CDI- discarded voluntarily by PIC.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods hot at 135 F or above when holding. Found items at front line and in warmer below 135 F. CDI- items reheated to 165 F in oven.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed date marking system in facility. Found she crab soup and mac / cheese not dated. CDI- mac dated, soup discarded for cooling reasons.

3-501.15 Cooling Methods - PF: Cool TCS foods by effective means to acheive time temperature required parameters. Observed several gallons of she-crab soup in dense volume tightly covered in walk-in cooler. Soup 53 F. discussion and discard soup.

|Better and more frequent cleaning of floors under bar equipment needed. Observed significant loose debris.

3-501.14 Cooling - P: Cool TCS foods from 135 F to 45 F within six hours. Found chicken soup in cooler from previous night 47 F. CDI- discarded voluntarily

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below during holding. Found raw chicken and raw ground beef above 45 F in cold drawer. Found various salad items above 45 F in salad cooler. CDI- maintenance called for for both cold holding units.

3-501.15 Cooling Methods - PF: Cool foods by effective methods to acheive time / temperature requirements for cooling. Found chicken soup tightly covered in walk-in cooler from previous night 47 F. CDI- discussion of proper cooling practices and discard of soup.

4-302.14 Sanitizing Solutions, Testing Devices - PF: A testing device for all sanitizers in facility shall be obtained and used to measure effective sanitization. Found bar dish machine not sanitizing after one load. Strips had not been used to test machine prior. CDI- discussion.

Better cleaning of floors under equipment needed, especially under and around equipment ay bar area.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Promptly discard TCS foods that require date marking after the required maximum holding time. Found one item, crab dip, one day out of date. CDI- discarded.

7-102.11 Common Name-Working Containers - PF: Label all containers of chemicals including sanitizers. Found unlabeled bottle of sanitizer in facility.

3-501.15 Cooling Methods - PF: Cool foods by approved methods. Observed cut greens, cut fruit tightly covered abpove 45 F. CDI- foods vented.

Observed black mold building up in caulking at some sinks and in areas around dish machine.

3-402.11 Parasite Destruction: Obtain parasite destruction documentation or documentation that any fish served undercooked is parasite free. This does not apply to tuna species. Observed documentation from one supplier but not for the alternative supplier. CDI- letter received documenting salmon is pellet fed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency: Keep ice machines and bins clean. Observed pink mold build-up on ice machine baffle. CDI- cleaned while on site.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods cold at 45 F or below. Found multiple items in flip tops and reach-in portions of prep coolers above 45 F. Evaluate saute cooler as to functionability. Ambient temperature was 60 F after lunch. CDI- items moved to alternative refrigeration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Properly date mark ready-to-eat and packaged TCS food with date of preparation or when packages are opened. Found salad dressings requiring constant refrigeration not date marked. Found one item in walk-in cooler, beef / barley soup not date marked. CDI- marked.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Provide approved Consumer Advisory for items on all menus that may be served as "cooked to order" . Observed menu items asterisked but not identified as cooked to order. Reminder portion is correct. CDI- instruction and illustration.

3-302.12 Food Storage Containers Identified with Common Name of Food: Label all containers of foods that are not readily identifiable such as seasonings, spices, cooking oils, etc. Observed bottles of oil not labeled.