FORCHETTA/FINANCIAL GRIND

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed coffee shop dish machine reading 0 ppm after multiple runs. Observed QAC sanitizing solution in the 3 comp sink of the restaurant reading 100 ppm. PIC contacted ecolab for repair. VERIFICATION REQUIRED 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 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food debris inside of the microwave. Clean as needed.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed many TCS food items above 41F in prep top unit (see temperature chart). Ambient air temperature was 37F. CDI- all food items besides raw beef were voluntarily discarded by PIC. Raw beef was moved to WIC. 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 .

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed baked apples with a prep date of 10/19. Observed soy milk with a prep date of 10/17. Observed opened heavy cream and lasagna stuffing with no date. Observed lettuce with 9 day date mark. CDI- PIC correctly labeled cream and lasagna. PIC discarded apples and soy milk. PIC corrected the lettuce label. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed potatoes, cream cheese, oatmeal, and milk missing from TPHC log. CDI- PIC added all items to the TPHC log. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed 3 containers of cut fruit at 48-53F in the coffee shop grab and go. PIC stated that the items had been cooling for 3 hours. CDI- fruit was moved to a RIC for rapid cooling. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed all items in coffee shop grab and go missing, quantity of contents, address of business, and ingredients. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed items in coffee shop grab n go missing allergens. VERIFICATION REQUIRED. 3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereals and granola on breakfast buffet bar without any labeling. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies near the coffee bar.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed in-use acai scoops under insufficient water pressure. CDI- PIC increased the intensity of the faucet.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bucket being stored in hand sink at coffee bar. CDI: Bucket was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pasta, sliced cheese and sour cream in prep top unit at cook line above 41F, air temp was 39F. PIC stated items were sitting out. Observed cream cheese and half/half in lowboy at coffee bar above 41F, air temperature was 58F. Observed breakfast sandwiches, melon cups, yogurt cups and spinach danishes above 41F in display case at coffee bar, air temp was 42F. Observed whipping cream above 41F in glass reach in cooler in back kitchen area of coffee bar, air temp is 46F. All above temperature items except for sliced cheese and sour cream were voluntarily discarded. PIC has contacted repair company. Coffee bar is closed for the rest of the day. VERIFICATION REQUIRED. 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 .

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed whole milk and 2% milk in coffee lowboy without dates. Observed coconut milk in coffee lowboy with a prep date of 6/18. CDI: All items were voluntarily discarded. Points remain the same due to improvement from last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cantaloupe cooling at a rate of 0.04F/min inside reach in cooler in container covered with saran wrap. CDI: saran wrap was removed and cantaloupe was placed in walk in cooler. 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 .

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereals and granola on breakfast buffet bar without any labeling.

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top for use with stickers still attached.

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 minor build up of food debris in bottom of lowboy freezer. Clean as needed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed the following TCS foods with date labeled incorrectly, exceeding the 7 day requirement (12/1-12/8): Eggplant, bolognese, chicken wings and lasagna. Also observed two containers of ratatouille without their pull/thaw dates. CDI - Reviewed date marking and pull/thaw labeling procedures and allowed food handler to correctly date label items. -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.

3-501.19(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 no times of TPHC chart for breakfast buffet. All times for previous days were in the TPHC log. CDI - Allowed food handler to place time on product. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on avocados stored in the prep top. CDI - Food handler removed stickers and washed. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed door to WIF unable to self close. Also observed section of the WIC floor panel buckling and lifting. Repair areas. -0.5-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cream anglaise and cheeses cold holding > 41 F. Refer to temperature observation chart. From discussion with food handler, cheeses recently prepared and placed into prep tops which EHS discovered stacked over the brim. Food handler also revealed that the cream anglaise had been stored inside the prep top last night. CDI - Cream anglaise voluntarily discarded, cheeses transferred to nearby reach-in freezer and rapidly cooled down < 41 F. Points not escalated due improvement from previous inspection. -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.

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 facility utilizes TPHC for the breakfast buffet (cold and hot), according to their procedures. Observed all foods in compliance with exception of gravy not included on TPHC log. CDI - Gravy voluntarily discarded. PIC to add gravy on to TPHC log and procedures. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler without proper hair restraint. Provide. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple small carafes stored at under counter storage shelving with stagnant water inside and lidded. CDI - Carafes transferred to the dish pit to be w/r/s. -0-

4-501.11 Maintain equipment in good repair. Observed display case at financial grind used for breakfast sandwiches not in use due to being not in good repair. PIC advised that Whaley has been contracted to service equipment. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink at financial grind prep area. CDI- PIC replaced paper towels.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed bacon egg and cheese sandwiches and strawberry yogurt parfaits cooling in merchandiser reach in cooler that did not meet cooling rate of .12 degrees per minute, sandwiches were cooling at a rate of 0F degrees per minute and parfaits cooled at a rate of .01 degrees per minute. CDI- PIC placed foods in WIF to cool, foods cooled over .12 degree per minute and were below 41F by the end of the inspection, see temperature chart For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC with an ambient temperature of 50F and all TCS foods above 41F, see temperature chart. CDI- WIC was in a defrost cycle, temperature dropped later on during the inspection, see temperature chart for temps of all TCS foods. Ensure defrost cycles do not place TCS foods above 41F. -points not escalated due to different issue from last inspection- REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 bacon egg and cheese sandwiches and yogurt parfaits cooling in merchandiser reach in cooler tightly covered with packaging. CDI- PIC moved items to WIF to rapidly cool. PIC stated they will keep cooling foods in WIC for a longer period of time prior to moving to reach in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-502.11(A) Maintain utensils in good repair. Observed strainer with broken tines. CDI- PIC voluntarily discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom and crevices of prep units in need of cleaning due to moderate buildup of food debris and spills. Clean frequently to prevent buildup.

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 floor of WIC for Forchetta in need of cleaning due to residue and debris underneath metal racks. Clean.

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Facility’s employee health policy does not outline the 6 FBIs. CDI - Discussed and up to date written policy provided onsite. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed entire prep unit cold holding TCS foods above 41 F since 7:00 AM, as confirmed by PIC. Ambient temperature registering between 69-70 F. Refer to temperature observation chart. CDI - PIC and food handler transferred all TCS foods to walk-in freezer to rapidly cool down. Engineering contacted for repairs. -1.5- Verification visit required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 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 incorrect date marking on the following: Milk, blue cheese crumbles and pomodoro sauce (prep/first use dates of 1/18). Also observed half & half held past 7 day requirement (1/7-1/13). CDI - Foods with 1/18 date marking were corrected as PIC confirmed they were first used/prepared today and half & half was voluntarily discarded. -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.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on avocados stored in the prep top and prep reach-in unit. Remove stickers while washing. -0-

REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at the cookline scratched and scored. CDI - PIC replaced all cutting boards during today’s inspection. No point deduction due to compliance. -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. During today’s inspection, towel dispenser at hand sink adjacent to dish pit began to malfunction. PIC accommodated disposable towels at station and has contacted engineering for repairs. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap in the Financial Grind Back handsink. CDI - Provided.

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 cut brie datemarked 9/1 -9/8, explained to the PIC that this is exceeding 7 days. CDI - PIC corrected the date. 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

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed turkey sandwich missing some of the labeling requirements. see above list. CDI - PIC provided the labels.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at the cookline scratched and scored. Replace or resurface.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed top of mop bucket on the handsink at Financial grind back handsink. CDI - PIC removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating residue. Clean and maintain.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages in the hot holding cabinet at 121F. CDI - PIC reheated to 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed breakfast sandwiches, cut melons, salads and turkey sandwich in the grab n go all above 41F. CDI - PIC discarded the foods. Unit door was open when I arrived, and ambient temp was at 52F. 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 brie in the upright refrigerator, liquid eggs in prep top cooler without datemarking. CDI - PIC datemarking, they were prepped/opened yesterday. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

3-501.19(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 milk at the buffet without time of discard on the log sheet. CDI - PIC discarded the milk as it was the end of breakfast.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed turkey sandwich and chicken Cesar salad missing some of the labeling requirement. see above list.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed breakfast pastries not protected at the. Breakfast buffet. Provide shield's, packaging or other effective means. Verification visit required in 3 days to ensure compliance.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple of food handlers without proper hair restraint. Provide.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting board at the cookline scratched and scored. Replace or resurface.

6-303.11 Provide required lighting intensity. Observed lighting over prep top cooler at cookline damaged. Replace to provide adequate lighting in all food prep areas.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop bucket in front of the kitchen handsink. CDI - PIC removed the mop bucket.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lasagna at 42F in the reach in cooler, all other temps in the units were 41F and below. Door may have been open, CDI - moved product to the back of the unit to cool back to 41F. Cooling temp 41F 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting board at the cookline scratched and scored. Replace or resurface.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging on shelving with clean coffee cups.

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 Brie without date marking. Discussion with the PIC and they stated that this was cut today. CDI - Allowed PIC to properly date. Improvement with datemarking - half demerits taken. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 no times of TPHC chart for breakfast buffet, All times for previous days were in the TPHC log. CDI - allowed to place time on product.

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 just prepped cut tomatoes, chicken wings, and cheese all cooling covered. CDI - PIC uncovered all foods and placed tomatoes on shallow pan and then into the walk in cooler. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lamb stored over produce in the low reach in unit. CDI- Lamb placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hashbrowns in wire backet above fryers holding below 135F. CDI- Hashbrowns re-fried and placed in the hot box. 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 eggplant parmasan in the low reach in dated 6/14. CDI-Discarded. Observed chicken, pasta and burgers without date. CDI- Items dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water holding at 87F for utensils. CDI- Water reheated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash brown in fryer basket sitting with a temp of 125F. CDI - Hash browns were reheated to 165F. 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 .

3-501.16(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 shredded mozzarella at 45F, this may have been due to the flip top being partially open. CDI - PIC voluntarily discarded food. Improvement with cold holding.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked carrots not date marked and unable to determine when they were made. Observed feta cheese date marked 3/20, exceeding the 7 days. CDI - PIC voluntarily discarded. Improvement in datemarking overall. Keep at Half demerits. 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 .

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 facility utilizes TPHC for the breakfast buffet (cold and hot), according to their procedures they are to have a chart on the bulletin board in kitchen. Observed no chart. Temps of the cold were below 41F and temps of the hot were above 135F. CDI - breakfast is from 620Am - 1030AM, food discarded.

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 prep top cooler with ambient air of 50F, temped lasagna, lobster purses, shredded mozzarella above 41F. Condenser was frozen. CDI - PIC voluntarily discarded food within the unit and called for maintenance.

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 brie, sausage, potatoes not date marked. CDI - date marked. Ensure each pan is date marked individually at the prep top coolers.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a jug of bluish liquid at the back mop sink. CDI - PIC discarded.

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 small plastic sample cups being used as a scoop in sauce. Observed knives stored between equipment and the wall, areas are not accessible for easy cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs sitting in flip top over ready to eat foods. CDI - Raw eggs were removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink residue on deflector plate. 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 metal pans with small bits of food residue on them. CDI - PIC removed pans and took them to be cleaned. REPEAT.

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 cheese in prep cooler at 54 F. Observed sausage in reach in at 54 F. CDI - Cheese was moved to cool and sausage was voluntarily discarded by PIC. REPEAT. Points not escalated due to improvements.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility holding buffet foods on TPHC with no written procedures. Facility was maintaining an appropriate time log. CDI - PIC and EHS filled out TPHC logs to maintain at facility.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on lunch menu is missing a reminder statement. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed menu items and consumer advisory has no asterisked foot to indicate which items may be cooked to order. VERIFICATION REQUIRED. Example *Cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of frozen juice on floor in WIF.

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 handles of spoons used in TCS foods in flip top coolers were sealed in containers covered with plastic. Handles need to be above the top of the food containers. EHS recommended removing spoons before covering food.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink residue on deflector plate. 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 metal pans and small plastic bowls stored with stickers and sticker residue. CDI: removed from shelf and cleaning process was started.

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 items in cold holding on buffet including watermelon, cantaloupe, yogurt, milk, and honey dew > 41F (see temp chart). CDI: items placed on time; PIC stated that he was going to discard at end of breakfast shift. Breakfast open from 6a - 10a. Reviewed and sent TPHC form via e-mail to fill out. Observed TCS food items inside prep cooler # 10 including turkey, spinach, cheddar cheese, sausages, ham, raw burger, and steak > 41F (see temp chart). CDI: PIC unplugged cooler and rolled it down to maintenance for repair. Compliance visit needed in 10 days to ensure repair of unit.

REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 couscous inside cooler #9 and a pan of chicken wings inside cooler #7 without a date mark made yesterday. CDI: date marked properly. 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 a small container of curry sauce dated 5/3/22 that expired past 7 days inside cooler #6. CDI: by discarding. Much improvement has been noted on date marking items. All dates were clear and legible on this inspection. Points were scaled back due to improvement shown.

REPEAT VIOLATION: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no strips available to check chemical sanitizing dishmachine at the bar. VR for test strips in 10 days. 4-302.13 Temperature Measuring Devices, Manual Warewashing. Facility uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provide in order to comply. Facility has ordered thermometer but it is on back order.

REPEAT VIOLATION: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed a container of raw shell eggs stored above ready to eat foods inside top of sauté cooler. CDI - raw eggs were moved to the bottom of the cooler. Observed raw salmon stored above lasagna inside walk-in cooler. CDI: storage order was corrected.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed a plastic container packed with collard greens that had been cooled 2 days ago at 45F inside bottom of cooler 7. CDI: by discarding.

REPEAT VIOLATION: 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 on date marking please visit: http://meck.co/FoodSafety. Observed pull thaw dates not documented on lasagna and zucchini inside cooler 6. CDI: yesterday’s date products were removed from freezer was documented. Observed a few unclear dates that were not legible. CDI: products were relabeled and dated.

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 collard greens that were cooling stored inside deep plastic pan and covered. CDI: proper cooling methods were discussed and product was discarded due to temperature abuse.

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 provided for checking thin masses of food. VR in 10 days.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in buckets at 0ppm. CDI: buckets were dumped and refilled with sanitizer at proper concentration.

4-501.11 Maintain equipment in good repair. Observed gasket torn on grill cooler door and flip top cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at the bar in need of replacing.

REPEAT VIOLATION: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no strips available to check quat sanitizer levels at dispenser. CDI: gave PIC some strips until some can be ordered. 4-302.13 Temperature Measuring Devices, Manual Warewashing. Facility uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provide in order to comply. Facility has ordered thermometer but it is on back order.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed current Employee Health Policy does not include Salmonella nontyphoidal. CDI - Educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform food employees.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting & diarrheal events. CDI - educated and provided the PIC a template plan to be implemented.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed a container of raw shell eggs stored above ready to eat foods inside top of of Unit 9 cooler. CDI - raw eggs were moved to the bottom of the cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork belly at 44F and pomodoro sauce at 47F inside Unit 8. CDI; these products were moved back to walk-in freezer to rapidly chill. Observed bacon, pork belly, chicken Demi glaze, and farro inside Unit 7 cooler at 59F. CDI - all items were voluntarily discarded. Observed Caesar and ranch dressings in squeeze bottles inside Unit 5 at 45F. CDI - ice was added to container where dressings were kept to rapidly cool.

REPEAT VIOLATION: 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 a container farro dated 9/30 that expired past 7 days inside Unit 7 cooler. CDI- product voluntarily discarded. Observed some inconsistencies in date marking in facility including some dates being prep date and others with discard dates. Observed some dates not legible. CDI: discussed inconsistencies and corrections for this inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory for undercooked eggs on breakfast menu. CDI - correct consumer advisory was added to menu during inspection.

REPEAT VIOLATION: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers and bottles of spices/seasonings/oils not labeled on cook line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers wet stacked on back dish shelf. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some stickers observed remaining on outside of plastic food containers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no strips available to check bleach sanitizer levels coming from dishmachine at bar. CDI: gave PIC some strips until some can be ordered. 4-302.13 Temperature Measuring Devices, Manual Warewashing. Facility uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provide in order to comply.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed chemical dishmachine at bar not sanitizing properly at 0ppm. Container of bleach was changed out and dishmachine was primed but still not working properly. Ecolab was contacted and will make visit today to check dishmachine. All bar glasses will be washed, rinsed, and sanitized in kitchen using high temperature dishmachine. VR in 10 days to ensure dishmachine has been repaired.

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 two bowls of lasagna inside unit 6 without dates that were made yesterday. Observed a small pan of sausage inside sauté cooler 2 that was prepared yesterday without a date. CDI - products were properly dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed bottles of dressings including ranch and Caesar dressings inside unit 5 cooler that had expired past 7 days. CDI - by discarding.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed several TCS foods items that were just prepared/cut including cut fruit inside unit 4, diced tomatoes, and sliced tomatoes inside grill cooler > 41F that had been placed directly in units without cooling down first. CDI: itmes were removed and placed on ice baths/moved to walk-in freezer to rapid cool.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside grill cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices/seasonings and bottles on oil not labeled on cook line.

REPEAT: 4-501.11 Maintain equipment in good repair. Replace torn gasket on saute prep cooler. Observed paper towel dispenser next to juice machine in kitchen not working properly. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few worn cutting boards with deep cuts.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed chemicals in spray bottles hanging off of handsink basin. CDI: chemicals removed and relocated.

General Comment: 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Through questioning of executive chef, it was said that chicken was being par cooked for some room service orders without proper procedures submitted. Informed chef to discontinue process until procedures are approved by Health Dept. CDI: emailed chef procedures to fill out and submit.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mozzarella cheese and sliced cheeses in front of saute prep cooler. It was determined that products were double panned. CDI: items removed and place down before to rapid chill. Improvement has been noted on cold holding. All other coolers and food was in compliance. Points reduced.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of beets on the floor inside walk-in freezer.

General Comment: 4-501.11 Maintain equipment in good repair. Replace torn gasket on sandwich prep cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few worn cutting boards with deep cuts.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed no letter provided from distributor for undercooked salmon served on the menu. Directed operator to contact distributor to have letter faxed/mailed. In the meantime salmon is to be cooked all the way to proper temperature until letter is provided. VR is required in 10 days to ensure letter is provided.

General Comment: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed pink build-up on ice machine deflector. CDI: cleaning process started.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a few items inside grill cooler reading > 41F (see temp chart). All other coolers are working properly. CDI: items were removed and placed on ice. Due to repeat violations for cold holding, a return visit is needed to ensure cooler has been repaired and all cold holding is in compliance. Follow-up visit required in 10 days to ensure cold holding is maintained at 41F/Below

General Comment: 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed disclosure statement missing from menu for undercooked foods. CDI: disclosure statement will be added to the few paper menus provided.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed a nonfunctioning paper towel dispenser at handsink by grill. CDI PIC repaired paper towel dispenser and provided paper towels during the inspection.

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 lobster bisque and tomato soup over 41F. PIC stated that soups were pulled from the night before and cooled in the walk in cooler. EHS determined that soups failed to cool properly. CDI PIC voluntarily discarded lobster bisque and tomato soup. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in unit/flip top cold holding TCS foods (cut tomatoes, sausage, raw salmon, etc.) above 41F (see temp chart). Ambient temperature of the unit was 67F. PIC stated that unit was not operating and food was held overnight. CDI PIC had unit repaired during the inspection and PIC voluntarily discarded all TCS foods during the inspection. Repeat 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 lobster bisque and tomato soup that failed to cool properly (see violation #18). PIC stated products were cooling from the night before. Items were covered with plastic and stacked. CDI EHS discussed proper cooling methods and PIC voluntarily discarded soups.

4-501.11 Maintain equipment in good repair. Observed flip top/reach in unit not maintaining proper cold holding temps at 41F or below. Ambient temp of the unit was 67F. CDI PIC had unit repaired during the inspection.

3-501.14 Cooling - P observed a big container of tomato sauce in the walk in cooler at 61F from yesterday (5/20). CDI- PIC voluntarily discarded item.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat loaf on the serve line with a temperature below 135F. (see temperature chart). Facility only does time for breakfast items on the line in the morning. CDI- PIC reheated meatload to 165F. **facility is doing remodeling to hot holding and cold holding units this week**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of cut melons with a temperature above 41F in the reach in unit near the cook line. CDI- PIC moved items to walk in cooler for more rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of sausage in the prep top unit prepped this morning with a temperature of 45F. CDI- PIC moved sausage to the walk in cooler for more rapid cooling. REPEAT. *Points not escalated due to major improvements on cold holding. Only one item out of temperature*

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dry dish rack area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties on the buffet line reading at temperature range of 114 to 118F. PIC stated that the facility does not use time in place of temperature. CDI- PIC discarded all foods on the line due to breakfast buffet being over at 10am. Suggests that facility uses TPHC for buffet line items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bowls of cut melon such as cateloupe, watermelon, and honey dew on the front buffet line with temperature ranges of 52F to 54F. PIC stated that he does not use time in place of temperature for foods on the buffet line. CDI- PIC discarded all items due to breakfast being over at 10am. Suggests that facility uses TPHC for buffet line items.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a large container of cut melon in the front reach in cooler with no date mark stamp. PIC explained that melon was prepped yesterday. Observed a container of chicken and rice soup in the walk in cooler with no date. CDI- PIC dated both items. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed a container of chicken salad dated 12/4 in the reach in unit of the salad prep station. CDI- PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of sausage, cheese, chicken wings, and cut tomatoes in the prep unit at ranges of 52F to 55F. PIC states that items were just prepped and placed in prep unit. Explained to PIC that food should be cooled in walk in cooler after prep and then placed in prep unit once the temperature is below 45F. CDI- PIC moved items to walk in cooler for rapid cooling. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at upstairs handsink; sanitizer bucket stored in handsink at bar. CDI- Paper towels stocked; sanitizer bucket relocated.

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 Sausage and cut melon cooling in containers while tightly wrapped. CDI - Wrappings removed to allow rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from inside in use hot box upstairs. Points decreased as only one area noted in need of cleaning.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands without a scrub of at least 15 seconds and with recontamination hands by turning off facet with bare hands. CDI-PIC educated on proper hand wash and employee rewashed hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle dirty utensils and move to clean utensils without a handwash. CDI-PIC educated on when to wash and employee washed hands.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored over raw fish and raw shrimp. CDI-PIC educated and items moved to correct order. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed walk in cooler on 2nd floor with unwashed produce over ready to eat items. CDI-PIC educated and items moved to correct order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed self packaged raw salmon over ready to eat items in the walk in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean equipment stored clean with food debris and sticker debris. CDI-PIC moved items to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine on 2nd floor with 0 ppm chlorine. CDI-PIC changed the chlorine bottle and dish machine measured 150 ppm chlorine.

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 on site during inspection. VR

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout the facility on 1st floor. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor of the walk in freezer on the 2nd floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes on prep surfaces. Observed sanitizer bucket at 50 ppm quat. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping clothes with visible debris.

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 handle in the bread crumbs container on the 2nd floor. Observed tongs stored in sanitizer bucket with sanitizer and wiping clothes.

4-501.11 Maintain equipment in good repair. Observed peeling paint and rust on shelving for clean utensil storage. Observed split gaskets. Observed counter in 1st floor kitchen with damage. Observed shelving cart for clean storage with missing wheel on 1st floor. Observed ice scoop holder cracked. REPEAT

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 dust and debris on the shelving throughout the facility. Observed soiled gaskets. Observed soiled ice scoop holder on ice floor. Observed debris in the containers for clean utensil storage. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 compartment sink facet 1st floor.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs above buffet with out visible protective covering. Following up with PIC to verify. 6-303.11 Intensity-Lighting - C Observed dim lighting throughout the cook line on 1st floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on the cutting board of a prep unit on the cook line. CDI - drink was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed butter, sausage, salmon, scallops and potatoes above 45F (see temperature chart). CDI - the butter and sausage were voluntarily discarded. The other items were placed in the freezer to cool; see temperature chart.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bucket stored on a prep table next to food and another stored on top of a prep unit. CDI - buckets were moved below prep surfaces. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of bleach unlabeled in the can wash upstairs. CDI - bottle was discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a live cockroach upstairs by the can wash. PIC stated he will contact Ecolab to treat the facility again.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the reach in cooler on the 1st floor. Observed split gaskets on both doors of the small prep unit on the 1st floor. Replace gaskets.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the prep unit next to the fryer, the prep unit gaskets and shelving on the cook line.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed 2 food employees re-contaminate hands by closing faucet with bare hands, after handwashing. CDI, by instruction. Food employees returned to correctly wash hands. 2-301.14 When to Wash - P Observed food employee handle clean dishes after handling soiled dishes. Food employee proceeded to change gloves, and returned to handle clean dishes. CDI, food employee corrected, food employee returned to wash hands. Dishes handled were returned to be clean again.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed strainer at hand washing sink in bar area. PIC stated hand washing sink is used as a dump sink as well. CDI, dump bucket was provided to use. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked potatoes on range holding at 90F. CDI, PIC voluntarily discarted potatoes.

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 several foods such as cut tomato without date mark. Observed food such as cooked sauce date marked for more than 7 days. CDI, PIC voluntarily discarded foods. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items such as veggie burgers prepared more than 24 hours prior to inspection without date mark. CDI, PIC dated veggie burger.

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 PIC could not produce written procedure for TPHC. Breakfast buffet line was not marked with beginning nor ending time. CDI, TPHC template provided via email. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in walk in freezer stored on floor. Observed several packaged water bottles stored on floor. Ensure food is stored in manner to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of pans not allowed to air dry before stacking.

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 dust and food residue on shelving in under counter coolers and gaskets. Saw improvement of build up and residue in warmers. Repeat

Observed dumped beverage in hand sink in bar. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Repeat non-compliance: Observed eggs stored over juice in 2 door reachin. Observed smoked salmon stored over ready to eat items. 3-302.11(A) Separate the different types of raw animal foods. -P CDI - reorganized

/Repeat non-compliance: Observed ice machine collecting residue. Observed coke soda nozzle collecting residue. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. **Improvement from previous inspection

Repeat non-compliance: Observed rice not dated in walk in cooler. CDI - dated. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf **Improvement from previous inspection

Observed corn in refrigerator to be up on buffet using TPHC, buffet in service and product was made today at 54 degrees. PIC stated that is the rest that will go out. 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 All food doing out on TPHC must start at the proper temperature for cold or hot holding. Cold food must go out at 45 degrees or below. CDI - educated on TPHC

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

Observed interior of warmers collecting food debris. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed hand sink slow draining next to flip top in downstairs kitchen. 5-205.15 Maintain a plumbing system in good repair.

Repeat non-complaince: Observed elevator lights not shielded or shatterproof. Observed lights over dish area on first floor no t shielded or shatterproof. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed opened package of hamburger over salmon in main level walk in. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed dish machine at bar not sanitizing. Obesrved one dirty glass at bar stored as clean. Observed interior of ice machine on main floor collecting residue on service door, ice bin, and around ice making area. CDI - glass cleaned. Facility is to use other ice machine until bar washer is serviced. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Observed final cook temperature on chicken at 148. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P CDI - reheated to 168

Observed tomatoes at 49 and spring mix at 46 in flip top near cook line. Observed butter beverage refrigerator at 51. CDI - items discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed lettuce in 2 door, spring mix in flip top not dated, mozzarella. CDI - dated 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 scoop in sugar with handle touching product. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.

Observed 2 damaged spatulas stored as clean. Observed one damaged cutting board CDI - discarded Observed refrigerator gaskets on 2 door collecting residue. Observed beverage refrigerator that is not ANSI or UL listed. 4-502.11(A) Maintain utensils in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed no end caps on elevator lights. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed soda gun tube in contact with ice at bar. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P

PIC stated ice wand was cleaned daily. Observed one knife collecting food residue. CDI - sent to dish machine. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Wash rinse and sanitize every 4 hours.

Observed chicken in 2 door not meeting cooling requirements. CDI - Discarded. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P

Observed pasta not datemarked, and penne dated 15. CDI - discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 sanitizer cloths in solution below 100 ppm at server station. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed drawers in upstairs kitchen under prep tables collecting food debris. 4-501.11 Maintain equipment in good repair.

. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee changing gloves without hand washing in 2nd floor kitchen. He was putting food away in the cooler and touching the handle of the cooler and then went to glove change and cutting cilantro. CDI (corrected during inspection) He was instructed to remove gloves and wash his hands.

3-302.11(A) Separate the different types of raw animal foods. -P Observed cut pieces of steak used for fajitas stored over shrimp and scallops in 1st floor walk-in cooler. The steak is should be cooked to 155F and stored below the seafood. CDI cut steak pieces moved below seafood.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 1st floor cook line bucket of sanitizer below 100 ppm. CDI by refilling at 3 comp sink. Bucket had been there for about 4 hours. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee take a temperature of chicken breast without cleaning his thermometer before or after using it. CDI by instruction to use sanitizer or alcohol wipe. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 pans with heavy date marking sticker residue. CDI by returning to dish area for soaking and re-cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed sheet pan of chicken breast on prep table at 99F. Employee said chicken was cooked to 165F 20 minutes ago. PIC suggested reheated and staring the cooling process again. Went to check reheat of chicken and it was back in the cooler at 103F. It was not verified to be reheated properly or cooled in the parameters. PIC and Chef Ahmed suggested discarded chicken and going back over cooling procedures with employees. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced ham 50F in the prep cooler on 1st floor cook line.CVDI by placing on a sheet pan, placing in WI freezer and ham cooled to 42F during inspection. Place only properly cooled food in the cold hold prep coolers.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk on the breaskfast menu next to scrambled eggs and omlettes made with pasteurized eggs. This does not require consumer advisory and it is missing the disclosure such as "Item may be cooked to order"

3-501.13 Use approved thawing methods. Observed two bags submerged in water in the 2nd floor prep sink. CDI by turning on the water and draining the water.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with wrist watches, bracelets and non smotth rings on their hands.

4-501.11 Maintain equipment in good repair. Observed the front of the drink station counter on the 1st floor repaired with duct tape.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light cover over 2nd floor prep area near hand sink and small light with a cracked cover over 1st floor prep area. This area around light needs to be cleaned too, it is dusty.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon on menu CA with no parasite destruction letter. CDI- provided

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed one small container of soup in walk in cooler at 45 F cooled from yesterday. All other foods in walk in cooler were 38 F. CDI- PIC astutely recognized soup should be same temp; believed cooling procedure may not have been correctly executed and voluntarily discarded soup.

him 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and bacon hot held on line at 109 F. CDI- reheated above 170 F

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored above ready to eat soup. CDI- reoganized by FCT

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine upstairs allowed to run multiple runs then tested for chlorine sanitizer; 0 ppm. CDI- suction tube not in solution; new bottle added

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked onions in walk in cooler at 106 F at 250 pm . Cooked and removed to cool at 11am. CDI- voluntarily discarded

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple foods cooked yesterday or before not date marked; like chicken, pasta and sausage. CDI- removed to date mark3-501.18 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 multiple containers of cooked sausage, and pasta date marked 2/28 to 3/1. CDI- discarded

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed all food on hot buffet not labeled in TPHC log. CDI- instruction provided

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed seared ahi tuna not disclosed as under cooked. VR

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 onions cooling in walk in cooler in high volume, plastic container. CDI- discarded; exceeded time

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed boxed foods stored on floor in walk in cooler. CDI - removed from floor

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoops stored on outside of ice machine.

4-501.11 Maintain equipment in good repair. Observed hand towel dispenser inoperational. VR

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple pieces of equipment excessively soiled on the outside around handles.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P2-301.14 Wash hands after activities that contaminate them.-P Observed employee wash soiled dishes and immediately handle the clean dishes without washing hands in between. CDI- instruction provided; items re-cleaned 2-301.15 Only wash hands in handwashing sink.-PF Observed employee washing hands in prep sink. CDI- instruction provided

. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at bar hand sink. CDI- restocked

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats stored over ready to eat cooked meat. CDI- rearanged by FCT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight residue in top of ice machine, in coffee urns and on soda nozzle at bar. CDI- removed to reclean 4-501.114 Maintain sanitizer at correct concentrations. -P Observed upstairs dish machine not sanitizing, 0 ppm chlorine. CDI- PRIMED AND TESTED AT 50 PPM

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 deli meats and cooked TCS foods in tops of prep units not date marked. CDI- date marked 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked meats (sausage) 9 pays mast prep date. CDI- discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed seared tuna not disclosed on dinner menu VR

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoops stored atop machine.

4-501.11 Maintain equipment in good repair. Observed walk in cooler broken down. VR

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris accumulation under handles and crumbs inside refrigeration units.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in ladies room.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed section of wall with no coved tile near ice machine in first floor kitchen.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed non-shielded or shatterproof light bulbs in kitchen over prep units. CDI- repalced with shatterproof 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 vent dust accumulation in ladies room.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed chef with beverage on food prep table. CDI- removed

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed cook bare hand and eat raw jicama. CDI- instruction provided

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand sink with no soap. CDI- restocked

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger stored over ready ot eat foods on speed rack in walk in cooler. CDI-re-organized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine multiple tea urn nozzles with excessive residue accumulation. CDI- removed to clean 4-501.114 Maintain sanitizer at correct concentrations. -P Observed glass machine at bar not sanitizing; 0 ppm Chlorine. VR glasses washed in kitchen until repaired

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 cooked or open TCS foods and open bags of cut leafy greens not date marked. CDI-date marked 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked beef date marked 8-9-15 in walk in cooler. CDI- 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 large container of cooked rice covered with plastic in prep area cooling ? at 110 F. CDI- used for employee meal

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored next to hand sink receiving splatter from hand washing. CDI- removed

2-301.15 Only wash hands in handwashing sink.-PF Observed employee rinsing gloved handsx in the prep sink and then drying them and starting to return to working with food. CDI - stopped and corrected. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee changing gloves without washing hands in between. CDI - stopped and corrected.2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed a few employees using waist towels during food prepasration for hand drying wet gloved and ungloved hands. CDI - explained issue to PIC.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed upstairs dish machine not dispensing sanitizer but employee was continuing to wash and put away pots and pans. CDI - PIC stopped employee, primed machine, tested for sanitizer at 100 ppm free chlorine, and resume rewashing utensils. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled soda nozzle at bar. CDI - cleaned. Observed sticker debris left on several pans. PIC is trying out different kinds of labels to address this issue.

.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 vast improvement in date marking in general from every previous inspection. Did see a few expired products: hummus 3/8, hard boiled eggs 3/3, coleslaw 3/8. CDI - all voluntarily discarded. .

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 employee using vegetable peeler and storing it between uses in a bowl of sanitizing solution. CDI - explained rule, PIC corrected employee.

4-501.11 Maintain equipment in good repair. Observed several split cooler gaskets and a few cooler shelves with some peeling on the ends of the racks. Observed downstairs high temp dish machine was removed last night after it flooded the lobby area behind the dish room. Area is being retiled and rewalled today, then machine is being reinstalled. PIC will call me to do visit after installation is complete in next day or two. Meanwhuile, upstairs chemical machine is being used.'

.6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some wall damage around fuse box to right of cook line on main floor. Observed upstairs wall damage and chipped baseboard near cooler in production kitchen. Observed a few areas of loose FRP wall covering in kitchens (minor).

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 no date marking on small pans of mashed potatoes, cooked chicken, gravy, and cooked mushrooms and none on opened bag of mozzarella cheese. CDI - voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed expired foods - hard boiled eggs dated 11/7, goat cheese dated 11/10. CDI - voluntarily discarded.

3-501.13 Use approved thawing methods. Observed pan water at 65F holding bag of hollandaise sauce at 57F. Pan was sitting on prep sink drainboard. CDI - pan moved to prep sink, running cold water was adjusted to flow into and over food in bag.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pan of cooked pasta nested directly into pan of cooked rice. Pasta pan was touching rice. Pasta pan was uncovered as well. CDI - voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed split cooler gaskets and rusted cooler shelving.

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

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 baseboard loose in area between dish machineand ice machine.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Maintain access to handsinks. Handsinks may only be used for handwashing. Observed mop bucket blocking kitchen hand sink upon entry. CDI - bucket moved. Observed single bar sink being used as both dump sink and hand sink. CDI - PIC put a dump bucket into servoice.6-301.14 Handwashing Signage - C. Post a handwash sign at each handsink. Observed bar sink and kitchen hand sink with no signage. CDI - left signs.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Maintain sanitizer at correct concentrations. Observed quat dispenser at kitchen three compartment sink was dispensing sanitizer at strength of 100 ppm quat. CDI - PIC will use dish machine or upstairs dispenser until adjusted. VRF - will return to ensure compliance.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain Time/TemperaturControl for Safety foods in cold holding at 45F or less. Observed cook line right prep cooler holding foods at 48-50F. Observed upstairs walk in cooler holding foods at 49-53F. Observed butter stored over ice. Butter measured 63F. CDI - all TCS items moved to alternate coolers if made within the last two hours or voluntarily discarded if older. VR - will return to ensure complinace.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Date mark all TCS foods which are ready to eat once opened or prepared. Observed many items without date marking - ham, Canadian bacon, noodles, cooked chicken, orzo, crab meat, short ribs, cut melon, cut leafy greens, hard boiled eggs, and several others. CDI - all voluntarily discarded. VR - will return to ensure compliance.

3-501.19 Time as a Public Health Control - P,PF. Provide and follow written procedures for foods held using Timne as a Public Health Control. Clearly mark foods with start and finish times. All foods not sold by the end of 4 hours shall be discarded. Observed TPHC foods on buffet were not marked with times as required. CDI - cook stated he had been too busy to mark times but had placed foods into service at 7 am. VR - will return to ensure compliance.

4-302.12 Food Temperature Measuring Devices - PF. Provide a thermometer which is readily accessible, with a small diameter probe if measuring thin foods. Observed only one thin probe thermometer available for both upstairs and downstairs kitchens. CDI - shared for today. Obtain a second one for use.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Label working containers of food with common name of the food. Observed oil and salt/pepper mix unlabeled.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Maintain equipment in good repair. Observed one split gasket, observed rusted shelving in main walk in cooler.

6-501.12 Cleaning, Frequency and Restrictions - C. Clean physical facilities as often as necessary to keep them clean. Observed floors throughout were soiled with food, spills, broken glass and china, and dirt, especially under and behind equipment.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed upstairs banquet kitchen dish machine was not dispensing chlorine sanitizer into final rinse. CDI - EcoLab was called and repaired.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed pan of melted butter on flattop had cooled to 111F since being prepared about 30 minutes earlier. CDI - reheated to above 165F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed American cheese not date marked. CDI - voluntarily discarded.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Observed products held past expiration on 7th day - roasted vegetables 3/10, cut cabbage 3/9, ham 3/9, capicola 3/9. CDI - voluntarily discarded.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Although PIC and chef stated fish is cooked to 145F or above, it was noted on the menu that salmon, trout, and sea bass are offered cooked to order. VR - verification required. Will return 3/26 to ensure that menu has been corrected and asterisks have been removed from these three items.

7-102.11 Common Name-Working Containers - PF. Observed unlabeled spray bottle of pink liquid at bar. CDI - voluntarily discarded.

3-501.13 Thawing - C. Observed individually commercially vacuum sealed packages of raw tuna measuring 38F. Packages each state at the bottom of the label that tuna must be removed from package before thawing. Corrected by discussion with PIC.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Observed unlabeled working containers of sugar, flour, bread crumbs, spices.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Keep coffee filters covered during storage. Observed uncovered.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed a few split cooler gaskets.

2-103.11 (A)-(L)Person-In-Charge-Duties The PIC shall ensure that foods are handled safely and that processing and policies regarding food preparation are followed through active oversight. Observed PIC failure to oversee proper procedures regarding final cook temperatures/non-continuous cookingand TPHC documentation. Additionally, PIC refused to correct food employee.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationRules require foods to be stored in relation to one another in such as way as to not contaminate one another.Observed opend and portioned raw fish stored on speed rack over prepared ready to eat foods in walk in cooler.CDI- PIC had reorganized

3-401.11 Raw Animal Foods-Cooking 3-401.14 Non-Continuous Cooking of Raw Animal Foods. Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall: Have written procedures with prior approval. Observed partially cooked chicken in cold hold unit and partially cooked pork tenderloin roast in walk in cooler.CDI- PIC had thenm cooked to more than 165 F.

3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved multiple cooked foods with no date marking, multiple opend ready to eat TCS foods not date marked and some foods out of date. VR for date marking

3-501.19 Time as a Public Health Control3-501.19 When time as a public health control is being used, ensure proper procedures are followed. Foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded.Observed food employee filling out multiple entries in breakfast log book at 2pm. CDI- instruction provided reagrding TPHC procedures