BOWLERO SOUTH BLVD

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. EHS observed a few boxes of single service items being stored on the floor of dry storage room. -0-

4-501.11 Maintain equipment in good repair. Observed leak in RIC. Facility has a container to catch water leaking out of fan area. Repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in reach in cooler and in reach in freezer. **REPEAT** -1-

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 ceiling tiles above grill area. Missing/Damage to baseboard in kitchen area. Cracked floor tiles throughout. **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans, bowls, and utensil that were stored as clean with visible food debris present. EHS advised PIC that if facility does not use equipment to remove it or wrap it to keep it clean between use. CDI- Items were taken to dish area to be w/r/s. -1.5- 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 .

4-501.11 Maintain equipment in good repair. Observed leak at ice machine. Repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in reach in cooler and in reach in freezer. **REPEAT** -0.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing/damaged ceiling tiles above grill area. Missing/Damage to baseboard in kitchen area. Cracked floor tiles throughout. **REPEAT** -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed no sanitizer dispensing from 3-comp sink due to sanitizer bottle being empty. -CDI- PIC replenished sanitizer supply. -0- 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cheese hot holding at 114F. -CDI- PIC voluntarily discarded. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled bottle. -1-

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 squeeze bottles with dates but not common name of item. Ensure label includes common name of items and dates when needed. -0-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in container with debris and buildup. -0-

4-501.11 Maintain equipment in good repair. Observed leak at ice machine. Repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in RIC. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep unit in need of replacing due to deep grooves and not being smooth and easily cleanable. Replace. -0-

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 buildup on top of ice machine and debris and buildup on sides of pizza oven and prep unit. Observed some interior surfaces of cold holding units in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing and damaged baseboards @ FOH near RIF and in dry storage area. Observed vent covers on ceiling in need of cleaning due to heavy dust buildup. Observed heavy buildup on floors, especially at BOH near dishpit area and floors beneath drink machine. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- 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 heavy buildup on floors, especially at BOH near dishpit area and floors beneath drink machine. Floors no longer easily cleanable in these areas.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items stored on and in front of BOH handwashing sink. -CDI- PIC relocated items. **REPEAT** -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes stored as clean. Per PIC, several items are not in use. EHS advised PIC to remove items not in use. -CDI- PIC moved items to dish pit to be W/R/S. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed mozzarella cheese, pizza sauce and salsa date marked 11/27 (discard 12/3) and hot dogs date marked 11/22 (discard 11/28) in prep unit. Observed mozzarella cheese date marked 11/24 (discard 11/30) and salsa with no date mark in RIC. Per PIC, items in prep unit were improperly date marked and were prepared prior day. -CDI- PIC properly date marked items and discarded items past date. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored under chili HH unit. -CDI- EHS educated PIC on proper storage of in-use utensils. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing and damaged baseboards @ FOH near RIF and in dry storage area. Repair. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can stored in front of handwashing sink near 3-compartment sink. -CDI- PIC relocated items. **REPEAT** -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed greasy/oily residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 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 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, -P.- Observed utensils on grill and on the line that had not been changed since yesterday. -CDI- EHS educated PIC on cleaning frequency and PIC placed items at dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cheese sauce hot holding 118F. -CDI- PIC voluntarily discarded. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 hot dogs date marked 5/17 (discard 5/23) and sausage date marked 4/1-4/6 (discard 4/7) in prep unit. Observed salsa (from a can) date marked 5/30 (discard 6/5). -CDI- PIC voluntarily discarded items. -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed two spray bottles with no label. Per PIC, one bottle was sanitizer and other bottle was not known. -CDI- PIC labeled known items and discarded of unknown contents. -0-

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 mayo, hot sauce and ranch in prep unit with no labels. -0-

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./3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed debris stored in sanitizer bucket. Observed sanitizer bucket at 50ppm quarternary sanitizer concentration. -0-

4-501.11 Maintain equipment in good repair. - Observed rusting shelving in the reach in coolers. Observed gaskets damaged on reach in coolers. Observed water pooling in low boy cooler. **REPEAT** -0.5- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice cooker not ANSI certified or equivalent.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. -Pf- Observed no quarternary sanitzer pulling at 3-compartment sink. Per PIC, facility has been making bleach sanitizer for use at 3-compartment sink. **10 DAY VERIFICATION REQUIRED** 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine test strips for bleach sanitizer at 3-compartment sink. Per PIC, facility has been using bleach sanitizer because quarternary sanitizer has not been functioning. **10 DAY VERIFICATION REQUIRED** -0.5-

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 cold holding, cooking, and hot holding equipment in need of cleaning due to grease and food debris build up. **REPEAT** -1-

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 shall be used to minimize food exposure. Observed hard to reach areas (behind and underneath equipment) in need of cleaning due to grease and food debris build up. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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 soiled bucket and utensils stored in back hand sink. CDI- PIC moved items.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine with pink and dark residue build up. Clean as often as needed to prevent and reduce the build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cheese and chili both 115F. CDI- PIC voluntarily discarded the item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed thin probe thermometer non functioning during the inspection. CDI- PIC provided a battery and EHS observed thin probe thermometer properly functioning.

4-501.11 Maintain equipment in good repair. - Observed rusting shelving in the reach in coolers. Observed gaskets damaged on reach in coolers. Observed water pooling in low boy cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed cold holding, cooking, and hot holding equipment in need of cleaning due to grease and food debris build up.

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 hard to reach areas in need of cleaning due to grease and food debris build. Hard to reach areas are behind and underneath equipment.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser not working, CDI - Fixed.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed cup of employee beverage in an open cup stored on prep top surface. CDI - Cup was voluntarily disposed of by PIC

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC was hands effectively upon entry into the food service area, but touch faucet handles with bare hands. CDI - EHS coached PIC on proper hand washing processes. Effective handwashing was observed over the course the remaining inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed ware washing area handsink without paper towel. CDI - Paper towel was replaced from readily available supply. 6-301.14 Post a handwash sign at each handsink. Observed bathrooms without effective handwashing signage. CDI - EHS provided handwashing signage to establishment.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed five (5) bottles in the prep top (including bbq sauce, mayo, and hot sauce), three (3) bins of shelf stable to go sauce (mustard, mayo, and bbq sauce), and one (1) spice shaker without effective labels. PIC and EHS discussed effective labeling methods, including bin labels and station labeling.

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 one (1) stack of single service fry baskets with exposed food contact surfaces. CDI - EHS inverted packages to prevent potential contamination.

6-302.11 Supply toilet tissue at each toilet. -Pf Observed one (1) male restroom toilet stall without toilet paper. CDI - Toilet paper was replaced from readily available supply.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and oil storage container with open lids at the time of inspection. CDI - Lids were closed before returning to interior premises.

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 floors underneath the 3 comp sink in need of additonal cleaning to remove build up. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items (Gatorade power shake, raspberry vinaigrette) stored above food held for resale in reach in cooler. CDI - items were moved to lower portion of refrigerated storage to prevent contamination.

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 marinara sauce inside of prep unit at a temperature of 51F. Marinara sauce was moved to reach in unit to cool during the 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 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 marinara pizza sauce opened from a package placed directly inside of prep unit. Ensure that pizza sauce is cooled before placing inside of prep unit due to prep unit being an open air environment subject to room temperature. Recommended keeping pizza sauce refrigerated so food establishment does not have to worry about cooling food before use.

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 floors underneath the 3 comp sink in need of additonal cleaning to remove build up left attached.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink with a glove and brush stored inside. Moved during the inspection by REHS. Ensure that hand washing sink is only used for the sole purpose of handwashing only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up of food debris and oil residue from previous uses left attached to pans. Ensure that metal containers are getting washed, rinsed, and sanitized in between uses. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness Sanitizer solution at the 3 comp sink did not test at first. Sanitizer solution for quaternary ammonium shall be in between 200-400ppm. CDI during inspection to allow quat solution to meet concentration needs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and cheese sauce from dispenser at temperatures of 94F and 109F. Ensure that chili and cheese both are maintained at 135F or greater to meet hot holding requirements.

4-501.11 Maintain equipment in good repair. Observed some gasket channels inside of reach in units with tears inside. Replace to maintain tight seals.

5-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed brown residues and splash on hand sink near pizza oven. Recommend higher frequency and more thorough cleaning

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 cooking oil spill on floor near three compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pizza paddles and pizza cutters with build up of food and oil residues. Pizza paddles and pizza cutters had not been cleaned since prior day of service. CDI - Utensils were taken to three compartment sink to be washed rinsed and sanitized. -REPEAT- -3 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no probe thermometer in establishment during time of inspection. A verification is scheduled by 6/27/2021 to determine if establishment is in compliance. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splash and debris on lid of flip top cooler and top of pizza oven. Observed food debris and residues inside flip top cooler. Observed floor fan and hood vents with build up of dust. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed brown residues and splash on hand sink near pizza oven. Recommend higher frequency and more thorough cleaning. -0 points-

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 cooking oil spill on floor near three compartment sink. -0 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored with customer food inside reach in coolers. Designate an area for the storage of employee food away from equipment, customer food, and utensils. CDI - PIC moved employee food to designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pizza trays stored on rack with build up of food debris and oil. Establishment is not preparing pizza at this time. CDI - PIC moved pizza trays to three compartment sink to be washed, rinsed, and sanitized. -REPEAT- -3 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of heavy dust on refrigeration vents in reach in cooler. Recommend cleaning to avoid contamination of stored food. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink near dish pit area obstructed by plastic containers and cleaning supplies. CDI - PIC cleared items to provide access to handwashing sink. -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a stack of pizza trays with builup of food debris stored on equipment rack. Observed pizza paddle with food and grease residue stored on rack beside pizza oven. Items have not been used since day before. CDI - PIC removed items to be washed, rinsed, and sanitized. -1.5 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 sliced turkey with a date of 1/24 in flip top cooler, and open bag of hot dogs with date mark of 2/5 and a pack of opened sliced turkey with date mark of November in reach in cooler. CDI - PIC voluntarily discarded items. -1.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a large box of plastic lids for drinking cups stored on floor. CDI - PIC stored in new location 6 inches off the floor. -0.5 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed a soiled handsink in dish pit area. Recommend more frequent cleaning. -0.5 points-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin for handwashing sink in dish pit area. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting surface on flip top unit.

6-303.11 Intensity-Lighting - C Observed several lights out in kitchen area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of tomatoes and one container of lettuce in flip top cooler with no date marking sticker. PIC stated that both had been prepared the day before. CDI by date marking with proper date. Improvement noted.

7-201.11 Store toxic materials to avoid contamination. -P Observed various chemical cleaners stored improperly in kitchen area. CDI by removal of chemicals to proper storage area.

4-301.14 Ventilation Hood Systems, Adequacy - C Observed one light on hood system burned out. CDI by replacing light bulb.

Repeat: 3 pts - 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 pepperoni dated 12/20; sliced deli turkey meat dated 2/3; and hot dogs dated 1/21/18 all with expired dates. CDI: all items were discarded. Continue to work on date marking issues.

General Comment: 0 pts - 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service Pepsi cups unprotected in kitchen and at bar area.

Repeat: 0.5 pts - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Continue to work on cleaning areas in kitchen at cook area including behind sandwich prep cooler and pizza racks.

Repeat: 1 pt - 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Seal holes in wall at back room. Replace missing/broken baseboard tiles at bar area.

Repeat: 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 hot dogs at bottom of sandwich prep unit not dated. CDI: dated properly during inspection.

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

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in kitchen area and bar area. Ecolab is scheduled to come out for monthly service soon. Last pest service was completed on 12-28-16. Observed numerous fruit flies in kitchen and especially at bar area mostly accumulating around metal drain at bar. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed numerous dead roaches that had collected inside trap behind bottom of stand-up freezer in kitchen.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and grease accumulating on hood system filters on cook line and back area where 3 comp sink is located. Observed debris collecting under pizza oven and shelf area around pizza oven. Cleaning needed mostly in kitchen around food equipment.

Repeat: Seal holes in the walls above sandwich prep area and back room where soda syrup containers are stored. 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 missing baseboard tiles in back room where soda syrup containers are stored. 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 build-up on walls at sandwich prep cooler area.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed ice machine guard collecting rust.

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 mozzarella dated with date received, tomatoes and pico not dated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects throughout soda closet/electrical room. back room with 3 compartment sink and around cook line.

4-501.11 Maintain equipment in good repair. Observed caulk damaged around prep table in between hand sink and make table. Observed caulk damaged around hand sink in back room near 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue collecting on electrical lines for grill tops.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed not hot water at bar sink. Facility is not permitted to wash multi service items in bar sink until hot water is restored. Facility must use 3 compartment sink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor damaged under bar sink, repaired with plywood. Observed baseboard damaged along wall with freezer and cook line. Observed residue collecting on floor behind cook line. Observed missing floor tiles in several areas including bar and behind freezer near cook line.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several uncovered food items in freezers that did not have lids. Insure that lids or other covering is provided for foods in storage. CDI by covering 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 Observed facility datemarking procedures involving dating the day that items are delivered, but with no date marks on TCS items that are held for more than 24 hours once opened. The facility mainly does not hold items for more than 24 hours, as most items are cooked from frozen. EHS only noted two TCS items held for more than a day, being bulk cheese and sour cream, hot dogs and vegetables such as lettuce and tomatoes are prepared as needed. PIC dated items for their day of opening. EHS explained proper procedure to PIC, which is to date TCS items for when the original package is opened.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris left on the exterior of the prep units and grills from the night before.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door of dumpster ajar. CDI by EHS closing door.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to baseboards in the kitchen area, wall damage to the womens bathroom, a missing ceiling tile in the womens bathroom, and floor damage in the bar area.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 1 sanitizer spray bottle at 0ppm. CDI sanitizer bottle refilled to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili hot holding at 113F. CDI chili was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizza sauce cold holding at 52F. CDI pizza sauce was placed in reach-in cooler to rapidly 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 Observed hot dogs past 4 day expiration. Observed cheese past 7 day expiration. CDI both items discarded. Food held at 42-45F must be used or discarded within 4 days opening/preparation. Food held at 41F or below must be used or discarded within 7 days of opening/preparation.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed pizza sauce cooling prep flip top cooler. CDI pizza sauce moved to reach-in cooler to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 1 working container of sugar and one shaker not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 live cockroach in 3 compartment sink.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed box of popcorn bags stored on floor.

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 nonabsorbent. Observed can opener blade rusted. 4-501.11 Maintain equipment in good repair. Observed black tape on top of ice machine door.

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 coving missing behing ice machine exposing dry wall. REPEAT VIOLATION. Observed dust collecting on ceiling above pizza oven.

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 ventilation intake/exhaust collecting dust above prep cooler.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handsinks must supplied with running water at least 100F. Observed handsink in dish area not operational. Verification on 6/13/14.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed sanitizer dispensing from 3 comp sink too low and in 3 spray bottles too low. CDI chlorine sanitizer prepared.

4-302.12 Food Temperature Measuring Devices - PF. Facility must have probe thermometer for cold foods. Observed hot foods thermometer. Verification on 6/13/14.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service articles shall be protected during storage. Observed cups unprotected/unshield during storage.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be in good repair. Observed split gaskets on reach-in prep cooler. Observed faucet knob missing on 3 compartment sink.

6-101.11 Surface Characteristics-Indoor Areas - C. Floors, wall and ceiling shall be made of smooth, nonabsorbent, cleanable surface. Observed drywall exposed behind ice machine. Observed unsealed wooden block exposed behind 3 comp sink.

6-202.11 Light Bulbs, Protective Shielding - C. Lights shall be sheilded or protected. Observed lights unshielded/unprotected in dish and freezer area.