MOOSEHEAD GRILL

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed a chili, queso, salsa and salads that were not cooling and were not covered. CDI- PIC covered items. **REPEAT** -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed chicken wings in baskets in fryer that were holding between 145-115F. CDI- PIC moved items to walk to cool as PIC stated they were cooked 20 minutes prior. -0- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed several flies in the facility during inspection. -0-

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. EHS observed prep unit near grills with damage to the doors where it is no longer smooth and easily cleanable. EHS observed legs of prep tables rusting. -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. EHS observed food build up in lowboy portion of prep units and on doors of units. Gaskets on unit near grills in need of cleaning. EHS observed mats used on storage racks in need of more frequent cleaning. **REPEAT** -0.5-

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. EHS observed visible food build-up on walls.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed a grilled onions (x2) and salads that were not cooling and were not covered. CDI- PIC covered items. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a few metal and plastic containers with visible sticker residue present. Dishes were stacked so that sticker residue was a touching the food contact surface. 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 .

4-601.11(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. EHS observed food build up in lowboy portion of prep units.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink at start of inspection. CDI- Employee replenished paper towels. -1-

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 in the walk in cooler and food stored on the floor of storage shed. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in 0ppm quat sanitizer solution. -CDI- PIC remade sanitizer to correct concentration. **REPEAT** -1-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stacks of metal and plastic pans stored as clean and stacked wet. **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. 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 multiple areas of the kitchen floor with low grout. Observed wall damage near back RIF where paneling is serpating from wall. Repair as soon as possible. **REPEAT** -0.5-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee handle raw chicken and then grab the grill spatula with the same gloves hands. CDI- EHS provided education and employee discarded gloves and correctly washed hands.

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 Mac and cheese in the walk in cooler at 80F at 3:30PM. PIC stated that the product had been placed in the walk in cooler at 11:30AM. CDI- PIC voluntarily discarded the product. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout the facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in 0ppm bleach sanitizer solution. -CDI- PIC remade sanitizer to 100ppm bleach concentration. **REPEAT**

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stacks of metal and plastic pans stored as clean and stacked wet.

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. 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 multiple areas of the Kitchen floor with low grout. Repair as soon as possible.

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 house-made buttermilk ranch and roasted red peppers held past their 7-day maximum timeframe (prep date of 6/2). -CDI- PIC voluntarily discarded the items. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in 0ppm bleach sanitizer solution. -CDI- PIC remade sanitizer to 100ppm bleach concentration.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed boxes of single service lids and to-go containers stored directly on the floor in the dry-storage shed outside. -CDI- PIC moved items on shelves at least 6 inches above the floor. -REPEAT-

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag stored on shelf holding canned goods in dry storage, above customer food. -REPEAT-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp over shredded and sliced cheese. Observed raw salmon over RTE meatloaf. CDI - PIC rearranged storage order / no contamination was observed. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 missing dates on cooked peppers, shredded cheddar, Monterey cheese, heavy whipping cream, cooked mushrooms, cooked onions. CDI- PIC discarded items for items a date could not be procured and placed date marks on the rest. (0) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service gloves stored outside on shelving. CDI- PIC moved gloves to appropriate storage building. (0)

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed numerous pieces of equipment and utensils stored outside. PIC stated these items are no longer in use. Please remove. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food items stored in reach in under make table for employees but stored with food sold to customers. Designate an area for the storage of clothing and possessions such as food. CDI- PIC moved food items to approved area. (0)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes over chopped onions For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Slaw and cheese above 41F. Moved to Ice bath quickly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in bins with debris and water.. CDI.. Bins were moved to w/r/s

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on waste basket in Female restroom.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility with no CFPM on site during inspection. PIC stated they will be going to obtain servsafe certificate by next inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch dressing and blue cheese dressing above 41F due to prep unit holding ambient temperature of 50F, see temperature chart. CDI- Repairs to unit were completed prior to end of inspection. Unit dropping in temperature. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed outdoor walk in cooler with large gap underneath door. Repair to protect opening. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen.

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 cloth with visible debris and soil. CDI- PIC changed dry wiping cloth with a clean cloth.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at beginning of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written vomit and diarrheal procedures. -CDI- EHS provided handouts. -0- For more information 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 dark buildup inside of ice machine. -0-

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 items cooling at a rate of less than 0.54 or 0.12. Refer to temperature chart. -CDI- PIC placed items in freezer to facilitate rapid cooling. **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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 barbeque, refried beans and pico de gallo in grill station with no date. Observed mashed potatoes dated 12/12. Per PIC, barbeque, pico de gallo and refried beans were prepared 12/14. -CDI- PIC properly date marked items and voluntarily discarded mashed potatoes. -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 spray bottle with no label. Per PIC, it’s a bleach cleaner. -CDI- PIC properly labeled item. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items not cooling within cooling parameters. Observed gumbo cooling in plastic container almost filled to the top. Observed mashed potatoes cooling in metal container almost filled to the top with minimal active stirring. Observed meatloaf cooling in WIC in large chunk/piece. -CDI- EHS educated PIC on cooling methods. **REPEAT** -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep unit. -CDI- PIC removed.

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

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored above raw shrimp inside the RIC. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed knife with food debris, stored as clean, on the magnetic strip. CDI - Knife was moved to dish machine for w/r/s.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed 2 large, closed, containers of Queso placed inside the WIC to cool overnight at 49F. Queso did not meet 6 hour total cooling parameters. CDI - Queso was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw beef patties, Blue cheese cups, and ranch cups inside the prep unit above 41F. CDI - Items were prepped before open and were placed inside RIC for rapid cooling. Observed Wings, Queso, mashed potatoes, rice above 41F inside the WIC. CDI - Wings were used in prep earlier and were placed in RIF for rapid cooling. Mashed potatoes, Queso, and rice were 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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large, covered plastic containers used to cool Queso. Covered container prevents air flow for rapid cooling. Queso did not reach 41F within 6 total hours. Queso was voluntarily discarded.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed cook line employee handle raw fish and then change gloves without washing hands before going to handle ready to eat foods. CDI-Discussed handwashing procedures with PIC and employee. Hands washed.

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 uncovered pan of raw chicken wings stored above packaged RTE fries in prep reach-in. CDI-Chicken wings were covered and moved to prevent cross contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch and blue cheese dressing cups stored above fill line in small prep unit flip top. Recommend keeping dressing cups in reach-in below or separate pan in prep top. CDI-Discussed with PIC. Items moved to reach-in or used quickly during lunch service. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored in food in sugar sugar container.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on dumpster in back. 5-501.115 - Maintaining Refuse Areas and Enclosures Observed grease buildup around cooking oil/grease traps. PIC informed EHS that they will be purchasing absorbent medium to clean area.

REPEAT 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 veggie soup with date mark appearing to be 9/8 and meat loaf from 9/12. CDI- Food was voluntarily discarded.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored in food in sugar sugar container.

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 uncovered pan of raw chicken wings stored above packaged RTE fries in prep reach-in. CDI-Chicken wings were covered and moved to prevent cross contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed bbq hot held on stove temping 118F-140F in different areas of food. CDI-Kitchen manager quickly reheated bbq to 176F on stove.

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 ranch cups and sliced cheese above fill line in prep coolers temping above 41F. Items were moved into reach-in to cool. Observed walk-in cooler holding foods above 41F during beginning of inspection. Sysco truck had just delivered before inspection and left walk-in door open during transport. Throughout inspection, cold holding temperatures were checked in unit. Food was able to drop from 44F to 41F by the end of inspection. Ambient air reading in walk-in after door was kept closed was 36F. Walk-in door in need of repair. Temporary lock mechanism is being used. Ensure that this does not begin affecting cold holding temperatures. Will return to check cold holding temps in walk-in. Verification required by 6/6/22.

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 milk jug opened without date. Employee was able to verify that jug was opened yesterday. CDI-Milk was dated 6/2/22

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

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans on dry storage can rack. CDI-Items were segregated from dry storage.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use storage shed outside with door left open.

4-501.11 Maintain equipment in good repair. Walk-in door does not properly close. Gasket on walk-in door is also in poor repair and not allowing door to fully seal. Discussed scheduled repair with PIC. Facility has ordered new door for walk-in and has already received new hinges for door.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a couple food containers in storage uncovered. CDI-Employee covered food with lids.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed bbq pork in prep reach-in above 41F. Item had been cooled from previous night shift and possibly not allowed to vent properly. CDI-Item was discarded. REPEAT.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed boiled eggs made today, cooling with plastic wrap cover top of pan. CDI-Lid was vented and food cooled to 41F quickly. All other cooling methods observed today were in compliance. Be sure that cooling TCS foods are actively cooled by one of the above listed methods until food reaches 41F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket soaking in solution that was not sanitizer solution. PIC stated sanitizer bucket is usually kept bucket solution with bleach sanitizer. Facility has chlorine test strips.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few items wet stacked.

4-502.11(A) Maintain utensils in good repair. Observed torn gasket on prep reach in door.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Left handout with all the requirements for staff to keep on site.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with debris from yesterday’s use. Broke down and moved to dish machine to clean.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed spaghetti made today sitting out during the entire inspection. Temping at 80F at the beginning at 79F at the end (1 hr). It was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese and sliced cheese at 45-55F in prep unit after lunch rush. Don’t stack slices as high. They were moved to walkin cooler to rapidly chill down to 41F before use.

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. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed foods in the tops of the prep units without date marks including salsa, slaw, and cut tomatoes. Observed container of beans and corned beef without a date mark. All dated during inspection. Remember to count the first day as day 1. Observed deli ham and sliced gyro meat in walkin beyond 7 day date mark. Discarded voluntarily.

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 spaghetti sitting out for too long before being placed in refrigeration or adding ice. Observed chowder cooling in sink without anyone stirring it. PIC began stirring during inspection and was properly chilling.

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. Label flour, sugar, and squeeze bottles of product.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed exterior doors open to facility. They must remain closed to prevent entry of pests. Observed flies in the facility.

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 handle of flour scoop down in the product.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service boxes on the floor of the dry storage shed. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine test papers on site damaged and not working. No quat test strips were available for spray bottles. Quat strips were provided but chlorine test papers need to be obtained within 10 days. Verification required.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelves and dry goods under slicer with debris building up. Clean area.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed greasy buildup on FRP behind equipment. Grease buildup observed on hood and filters, as well. REPEAT.

7-102.11 Common Name-Working Containers - PF Observed dawn handsoap in a squeeze bottle on dish machine. EHS was told it is used at times during presoak before dishes are run through dish machine. CDI-Bottle was properly labeled.

6-501.111 Controlling Pests - C Observed collection of flies to the right of can wash outside back door. Back dock is used for some equipment and chemical storage. EHS could not locate a source of attraction for best. Recommends a good back dock cleaning.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of take away cup lids on floor of dry storage. REPEAT.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed black build up on curtains to walk in cooler. Observed heavy build up on gaskets to kitchen reach in freezer.

4-301.14 Ventilation Hood Systems, Adequacy - C Observed heavy grease build up inside hood system walls and vents. Observed heavy soiling on back kitchen wall

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed items in salad prep cooler that were above 41 F. Items were prepped this morning at 10 am according to PIC. Reading of thermometer in cooler was 50 F. Cooler was adjusted to proper temperature. CDI- Sliced tomatoes, tossed salad, boiled eggs, and spring mix were denatured and discarded into trash cans. REPEAT. (Full points)

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths stored on food surface in-between use. Also, found a wiping cloth stored in water. CDI- cloths were placed in sanitizing solution. REPEAT (half points)

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed one box of single-service lids stored on floor in outbuilding. CDI- box was placed on the shelf.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken tenders, raw shrimp, chicken wings, salsa, and sliced tomatoes holding in flip top cooler between 50F and 58F. Ambient air temperatures of flip top cooler measured 64F during time of inspection. CDI - PIC moved items to walk in cooler to rapidly cool to 41F or less and a service technician has been called for repairs. A verification to determine if flip top cooler is in compliance has been scheduled for 11/6/2020. -REPEAT- -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice bin at drink station with lid left open. Recommend keeping lid of ice bin closed when not in use to prevent exposure to splash, dust, or other contamination. -0 point-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor near cook line. CDI - PIC moved sanitizer bucket to nearby shelving. -0.5 points-

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 scoop stored in bin of sugar with handle making contact with food product. CDI - PIC repositioned scoop in food product with handle no longer making contact. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy black build up inside walls and above plastic divider in ice machine. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed employee handling green peppers that were to be stored in walk in with bare hands. CDI peppers discarded and hands washed and gloves donned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs above RTE food in salad reach in and egg wash above pickle buckets in walk in. CDI items relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara at 100F. CDI items moved for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ranch, LTOs, and pre-made salad bowls sitting above chill line in prep top and holding above 41F. CDI items discarded or cooled down. Observed mac and cheese and vegetable soup that was stored for cold holding and not properly cooling. CDI items uncovered.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed soup and mac and cheese covered and stored as cold holding while still cooling. CDI items uncovered. Ensure items are cooled to 41F before covering and storing.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee sprite that was stored with food for facility.

4-501.11 Maintain equipment in good repair. - Observed torn gaskets on reach-in cooler and walk-in cooler. Needs to be repaired. -2pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in flip top coolers measuring above 41F. CDI by removal to walk in cooler to rapidly cool. All items measured below 41F by end of inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of water and and shakers of spices with no labels.

4-501.11 Maintain equipment in good repair. Observed damaged and rusted shelving in walk in cooler.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating spinach in back of facility. CDI by intervention and education.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee contact spinach with bare hands. CDI by voluntary discard.

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

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso in hot well measuring below 135F. CDI by reheating to above 165F and placing back into hot holding.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on bar top.

4-501.11 Maintain equipment in good repair. Observed damaged handles on reach in freezer.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of tomatoes in flip top measuring above 45F. CDI by removal to walk in for rapid cooling.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on shelving above flip top and server window.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris build up on floor of walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and handbags stored improperly in dry storage room.

2-301.11 Keep hands and arms clean. -P Observed one employee with bandage on finger handling food contact surfaces with no glove. CDI by having employee wash hands and donn glove. Large amount of proper hand washing observed from all other employees.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no shell stock tags on file for oysters from a prepackaged containers. VR

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 queso cooling from previous night measuring at 56F. CDI by voluntary discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed jerk sauce made with coconut milk not refrigerated measuring at 58F. CDI by rapid cooling of food to 41F and putting the sauce under proper refrigeration.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one bottle of oil with no label.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed open access to walk in coolers. Install gate or fence to restrict access to public.

2-303.11 Prohibition-Jewelry - C Observed employee wearing bracelet and watch.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored beneath the path from handsink to paper towels.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service straws stored outside on shelving not protected.

4-502.11(A) Maintain utensils in good repair. Observed damaged ladels and other types of serving utensils. 4-501.11 Maintain equipment in good repair. Observed damaged gaskets on cooling units throughout facililty. Observed damage on door of walk in cooler and walk in beer cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on wire racks at food pass through.

5-205.12 Prohibiting a Cross Connection - P,PF Observed spray arm on dish machine hanging below fill line of reservoir.

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 holes in wall behind prep sink in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed splattering of food on walls throughout facility.

6-303.11 Intensity-Lighting - C Observed not functional light bulb in walk in beer cooler. Observed light out above salad prep area past dish machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers on containers stored as clean. CDI by removal for recleaning.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensil in food with no handle out.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two cambro containers wetstacked next to the three comp sink.

4-502.11(A) Maintain utensils in good repair. Observed damage to walk in door and damaged gaskets on reach in coolers.

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 holes in walls behind dump sink.

Observed no hand wash sign in mens restroom. CDI - replaced. 6-301.14 Post a hand wash sign at each handsink.

Observed ham not dated with date opened in walk in. Observed feta not labeled at flip top. 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 wiping cloths throughout facility not in sanitizer. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed scoop for batter with no handles. 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 one damaged walk in gasket. 4-501.11 Maintain equipment in good repair.

Observed hand sink faucet damaged for kitchen. 5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable.

Observed residue on ceiling tiles throughout facility. Observed one absorbent ceiling tile over air dry area. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 dirty hood system. PCI stated that hood is scheduled for maintenance this upcoming weekend. 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw chicken and fish stored above RTE salad in flip top cooler. Also observed raw shell eggs stored above tomatos in salad reach in cooler. CDI- Order re-arranged. REPEAT

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed some minor build-up in ice machine. Clean ice machine

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed raw chicken wings in reach in cooler recorded above 45F (see chart). PIC stated product was just prepped/washed. CDI- Wings dumped onto a sheet tray and brought to WIC to cool down.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil and water bottles unlabeled.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wet cloths stored on shelf as well as some cloths stored in sanitizer with a low Quat concentration.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dirty/stained ceiling tiles and walls. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. No light shield on bulbs above slicer. 6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal items such as drinks and cigarettes stored on prep table.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of raw shrimp stored over ready to eat foods in a flip top reach in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 pans of cheese cold holding above 45F in a flip top cooler (see chart). CDI- pans relocated to the walk in cooler for cooling.

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 cooked pasta stored in the walk in cooler without a datemark on it. CDI- datemark added. Minor improvements made since last inspection.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on a shelving unit above the flip top prep. coolers.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed 3 soiled ceiling ventilation coverings and soiled walls/ceiling tiles throughout kitchen. 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/peeling FRP board throughout kitchen, a hole in the wall near the kitchen hand sink FRP board, peeling paint on the hood ventilation system, and missing/damaged ceiling tiles throughout kitchen.

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 sliced deli turkey not dated. CDI- datemark added. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one package of lunch meat dated 5/25 in the walk in cooler. CDI- product discarded.

3-302.15 Wash fruits and vegetables prior to use. PIC stated vegetables such as tomatoes and cucumbers are not being washed prior to use.

3-304.15 (B)-(D) Gloves, Use Limitations - C Use disposable gloves for one task only. Observed employee washing disposable gloves in a hand sink.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Improvements made since last inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility did not have quat test strips for their sanitizer spray bottles. VR within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on a shelving unit above the flip top coolers.

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 peeling FRP board throughout kitchen, a leak in the ceiling near the hand washing sink, and missing baseboard in areas of the kitchen. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation throughout the kitchen.

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 opened package of brie cheese without a datemark on the package. CDI- datemark added.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one metal hotel pan of brown gravy cooling in the walk in cooler. The food was not being stirred and was in a high volume container. CDI- instructed PIC to transfer food to ice bath and stir product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 pans stored clean and stacked wet.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler and rusted fan coverings on the compressor unit in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the sides of the fryers, on the back of the flat top grill, on the shelving unit below the broiler, and on the shelving in the walk in cooler.

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 FRP board peeling away from the wall to the left of the stove top. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused equipment accumulation on the outer perimeter of the building and behind the dumpsters. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the wall behind the cook line equipment, debris accumulation on the wall behind the flip top coolers, and debris accumulation on the ventilation coverings above the flip top coolers.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed one employee handling cheese slice with bare hands and another employee handling cooked french fries and buns with bare hands. CDI by instruction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed an empty paper towel dispenser in the mens restroom. CDI- dispenser refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed meat loaf double panned in a flip top cooler cold holding above 45F and blue cheese crumbles double panned in a flip top cooler cold holding above 45F (see temp. chart). CDI- both items placed into reach in cooler for cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of tomato soup with a preparation date of 10/19 in the walk in cooler and one sheet pan full of foods such as cooked rice and grilled chicken without datemarks. CDI- foods were dated and will be discarded if not used by end of business today.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler and rusty fan coverings in the walk in cooler.

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 the walk in cooler and debris accumulation on the spice rack shelving located behind the dish machine.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease accumulation on the walls of the kitchen and grease accumulation on the ventilation covers above the flip top coolers. 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 peeling FRP board to the left of the stove top and peeling base board under the hand sink in the kitchen. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several pieces of unused equipment on the outer perimeter of the building near the back walk in cooler and behind the dumpsters.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one bag of whole unpeeled onions in direct contact with raw chicken in the walk in cooler and raw shrimp stored over tartar sauce in a flip top reach in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers with sticky residue on them. VR required in 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of soap without a label. CDI- label added.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler and rusted fan coverings in the walk in cooler. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed in use fryer baskets fraying. VR in 10 days.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on the waste receptacle in the women's restroom.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease accumulation on walls throughout kitchen and debris accumulation on ventilation covers where flip top coolers are located.

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 food employee handle soiled utensils with gloves on and return to peeling raw vegetables without changing gloves or washing hands. CDI- stopped instruction provided 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed food employee wash hands for a quick 5 seconds then turn off knobs with hands. CDI- instruction provided

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed bartender cutting washed limes with bare hands. CDI-removed to wash ; instruction provided

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine not sanitizing, 0 ppm. CDI- sanitizer refilled 100 ppm

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 queso dip cooling from last night at 60 F. CDI- discarded

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and hamburgers hot held at less than 120 F. CDI- reheated to above 165 F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced provolone and cheddar cheese at 50 F. CDI- placed on TPHC

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 shrimp sauce 24 hours out of date. 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 queso dip cooled in high volume plastic container in walk in cooler at 60 F from yesterday. CDI- procedure changed

3-307.11 Miscellaneous Sources of Contamination FOOD MAY NOT BE PREPARED,COOKED OR STORED OUTSIDE. CDI-discarded

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

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. Observed multiple employees walk outside then back in and return to working with food and utensils without washing hands. CDI- Instruction provided

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed multiple tongs hung as clean with dried on food debris. CDI- Removed to clean

3-401.11 Cook foods to required cook temperature. Observed partially cooked hamburgers cooling in top of prep unit, and facility has CA for burgers. CDI-reheated to above 45 F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed pulled pork and gravy and other cooked TCS foods 8 or more days past prep date . CDI- discarded

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed cooked chicken and hamburgers cooling in top of prep unit at 67 and 90 F

6-501.111 Premises shall be kept free of insects, rodents, and other pests. Observed multiple house flies throughout facility. VR

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of clamshells on floor and open box of utensils in outside storage shed. CDI- removed

6-501.111 Premises shall be kept free of insects, rodents, and other pests. Observed multiple flors , walls and ceilings in need of cleaning and reapair.