LONGHORN STEAKHOUSE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Assure that employee health policy can be accessed during operation. If needed, or in cases of problems with accessing computer records, print out the most recent employee health policy to have on hand whenever needed. CDI For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 corn on the cob at 44-46F in drawer for serving, and cut broccoli in drawer for serving at 45-46F; also found diced tomatoes in prep cooler at 44-45F. These items must be cooled to 41F or below before placing into drawers for serving, and must be properly cooled in walk-in cooler. CDI by placing items back into walk-in cooler to cool down to 41F and below. 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 .

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 Repeat violation. Found bags of rice already portioned and stacked in drawer at 43F. These items were prepared this morning and were placed back into walk-in cooler to finish getting to 41F and below. CDI. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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. Dipper well water for ice cream at 120F, dipper well for butter, sour cream, etc. at 123F. The water temperature of these must be at least 135F. Will return to see that this item is corrected.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet utensils stacked for re-use. Do not stack utensils until they are completed air-dried.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some scarred cutting boards that are in need of re-surfacing or replacement. Repeat violation.

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. Repeat violation. Need to clean ceiling vents in bathrooms and in kitchen more frequently.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils and serving bowls stored as clean on drying rack with build up of food residues. CDI - Items were taken to dish machine to be washed, rinsed, and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in sanitizer buckets with a concentration greater than 500ppm. PIC stated that Ecolab installed new sanitizer mixing valve and is returning to adjust. CDI - Water was added to sanitizer buckets to bring quat sanitizer concentration to levels between 150ppm and 400ppm. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 portioned and stacked bags of cooked rice cooling in reach in drawer. CDI - Portioned bags of rice were taken to walk in cooler, placed in single layer on sheet tray, and allowed to cool. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards in prep areas and on drying rack with deep gouging and staining. Resurface or replace cutting boards. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of food debris, residues, and food splash on floors under cooking equipment, cold holding equipment, and in storage areas. Observed dust on vents in kitchen area. Recommend higher frequency and more thorough cleaning. -0 points-

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 Mac & cheese, lemon garlic butter temping above 41F in cold drawer after being held in unit overnight. CDI- PIC voluntarily discarded. 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 raw pork chops and sliced cheese in cold drawer under grill, Mac & cheese and lemon garlic butter in 2D cold drawer, shredded cheese in ice bath in expo window, all temping above 41F. CDI- PIC removed items to be rapidly cooled in WIF, see item #20. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet nested in dish pit area. EHS discussed air drying methods and procedures to prevent potential for residual contamination. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed gaskets of lowest cold drawer under 2D flip top in disrepair. Replace gaskets.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris and residue in gaskets of refrigerated drawers under grill top. Observed dark residue accumulation on hood system. Observed general cleaning needed on sides and tight areas of equipment at end of cookline. Increase cleaning frequency. *REPEAT*

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed food employee’s personal drink stored on prep counter while active food prep was occurring. CDI- PIC discarded item.

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 tomatoes stored on floor of walk in cooler. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on side of sanitizer bucket. CDI - Cloth was completely submerged in sanitizer. -0 points-

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 ice scoop stored on top of ice machine and touching surface that is not frequently cleaned or sanitized. -0.5 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacked pans with pooled water (wet stacking). PIC has been advised to position drying pans, equipment, and utensils in a manner that allows for complete air drying. -REPEAT- -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris and residue in gaskets of refrigerated drawers under grill top. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handwashing sink near salad dressing station. CDI - Ice was removed. -0 points-

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. Observed raw ground beef stored over whole muscle steaks in walk in cooler. CDI - PIC corrected storage order moving raw gound beef below whole muscle steaks. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacked pans with pooled water (wet stacking). Pans and utensils found on remainder of drying rack were not wet stacked. PIC has been advised to position drying utensils in a manner that allows for complete air drying. -0 points-

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 speed rack above baked potatoes. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked ribs stored below raw beef in reach in cooler. CDI - Cooked ribs were discarded. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled bin of flour mixture in prep area. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in food prep and dish pit area. Control insects to prevent infestation. -0 points-

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf Observed dial thermometer for measuring warewashing machine rinse temperature not working. Establishment recently switched from chemical sanitizing to high temperature dish machine to sanitize equipment and utensils. Repair/replace thermometer. A verification will be conducted by 11/8/2024 to determine if establishment is in compliance. 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for measuring sanitizing temperatures at hot water warewashing machine. Hot water sanitizing temperature was measured at 161F using EH dishtemp thermometer. A verification will be conducted by 11/8/2024 to determine if establishment is in compliance. -0.5 points-

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 food debris, splash, and residues on non-food contact surfaces of cold holding equipment, hot holding equipment, and on inside surfaces of refrigeration units. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipped and cracked tiles in dish pit area. Repair/replace cracked tiles. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump ice in handwashing sink near drink station. CDI - Ice was removed by regulator. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male restroom. CDI - Handwashing signage was provided -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with a chlorine concentration of 0ppm. CDI - PIC readjusted hose to chlorine container and a new concentration of 50ppm was achieved. PIC has been advised to conduct frequent sanitizer concentration checks throughout the day. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.15 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 covered and wrapped portions of charred corn on the cob, rice, and sliced tomatoes cooling in walk in cooler. CDI - Coverings were removed to allow cold air to circulate in and around food. PIC has been advised to cool TCS foods to 41F or below prior to wrapping or portioning. -REPEAT- -1 point- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing bracelets. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash and residues on walls behind hot holding and cold holding equipment. Observed food splash and debris on flooring under prep tables. Observed paper towel dispensers with food splash and breading mixture accumulation. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes and utensils throughout kitchen stored as clean soiled with food waste. CDI: PIC sent dishes to be re-W/R/S. REPEAT VIOLATION. 4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed catch plate inside ice machine soiled with debris. REPEAT VIOLATION.

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 chopped lettuce cooling to slowly to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and product moved to walk-in freezer for rapid cooling (<41F). 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 ribs and rice cooling too slowly to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and products vented for more rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chopped lettuce cooling in stacked and covered plastic bus tubs. CDI: Education provided and product moved to walk-in freezer for rapid cooling (<41F). Observed ribs and rice cooling in covered plastic wrap(ribs) and plastic individual portioned baggies(rice). CDI: Education provided and product vented for rapid cooling. Observed chopped chicken and shrimp being cooled in flip-top portion of fry station make table. PIC stated product prepared between 10am-11am. CDI: Education provided and product moved to walk-in freezer for rapid cooling (<41F). REPEAT VIOLATION.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use sauce cups being used as dressing scoops in salad make table. CDI: Education provided, PIC voluntarily discarded, and PIC provided ladles.

4-501.11 Maintain equipment in good repair. Observed soap dispenser at end of cook line in poor repair. REPEAT VIOLATION.

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 general cleaning needed throughout kitchen. Observed gaskets throughout facility soiled with food waste. REPEAT VIOLATION.

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 ceiling vents soiled with dust buildup.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer, chopper, and a few insert pans stored as clean soiled with food waste and stickers/sticker residue. CDI: PIC sent to be re-W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed catch plate inside ice machine soiled with debris. CDI: PIC cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods throughout facility being held above 41F (expo, cook line, fryer, heat lamp). See temperature chart for details. Products with various prep dates/times. CDI: PIC placed items under heat lamp on TPHC (paperwork provided), items on cook line placed into walk-in cooler for rapid cooling(<41), items at fryer station placed on TPHC and work order placed for unit. EHS will return within 3 days to verify fryer station unit repaired/replaced and properly holding TCS foods. REPEAT VIOLATION. VERIFICATION REQUIRED.

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(chopped lettuce, rice, mushrooms, shrimp, etc) being cooled in covered plastic containers, sealed plastic bags, densely packed in metal insert pans, etc. PIC stated prep completed between 10am-12:30pm. CDI: Education provided, product past 4 or 6 hour cooling windows voluntarily discarded, product within 4 hour cooling window vented and rapidly cooled(<41F).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few insert pans wet stacked in dish area and prep area.

4-501.11 Maintain equipment in good repair. Observed fryer station cooler unable to maintain TCS foods at or below 41F. See violation #22 for more details. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards in dish area with moderate-heavy scoring. REPEAT VIOLATION.

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 several gaskets throughout facility soiled with food waste. REPEAT VIOLATION.

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 raw chicken in breading station cooler drawers above 41F, PIC stated these were placed in the cooler this morning. Observed the condenser with a build ice. CDI- PIC removed all TCS foods out of the unit an moved into the walk in cooler. Unit was at 51F.

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 wings in prep cooler with no date label. Observed feta cheese not date marked. Observed cooked mushrooms not date marked. CDI - PIC stated the wings and feta were prepped/opened yesterday, allowed to date mark. Mushrooms were discarded. REPEAT

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives at the cookline stored in between equipment.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rag stuck to tongs being used as a greaser at the grill. REPEAT 4-501.11 Maintain equipment in good repair. Observed breading station cooler with ice build up on the condenser. Call for repair. Compliance visit to be conducted in 10 days to ensure unit is maintain 41F or below. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards in the kitchen are heavily scratched and scored. Replace.

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 wire baskets used to hold fryer equipment with food debris build up. Clean and maintain.

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. Wall and floor behind fryers need cleaning

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC wash put on gloves before washing hands. CDI - PIC removed gloves and washed hands before donning new gloves.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two spray bottles stored in handsink next to potatoes in kitchen. CDI - Bottles were removed.

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 food debris on pans and utensils stored as clean. Observed sticker residue on pans stored as clean. CDI - Pans and utensils were removed and taken to 3-comp sink to be cleaned. REPEAT.

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed facility reheating mashed potatoes and other foods in microwaves and not hitting proper temperatures. Facility is not stirring or rotating food being reheated. CDI - Mashed potatoes were 123 and were begun to reheat at 9:00, so mashed potato was voluntarily discarded by PIC. All other food was reheated to appropriate temperatures.

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 wings and honey butter in drawer of prep cooler at 44 F. CDI - Foods were 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 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 wings in prep cooler with no date label. CDI - Wings 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: 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 tomatoes cooling in cold wells at 50 F and maintain 50 F after more than an hour cooling. CDI - PIC discarded tomatoes and put out tomatoes cooled in WIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes stored on speed rack next to handsink were close enough to receive splash from handsink. Splash guard was recommended to the PIC. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans. Needs to air dry. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rag stuck to tongs being used as a greaser at the grill. CDI - Item was removed

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 debris build up on speed rack and shelving under grill. Needs cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipes at 2 handsinks. Needs repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door and lid missing on dumpsters. Needs repair.

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 celing and floors in facility in need of cleaning. 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 edging missing and other damage to wall and floor throughout facility.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dump sanitizer bucket into handsink. CDI - EHS discussed proper use of handsink with PIC and that handsinks may not be used as dump sinks.

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 debris on pans stored as clean. Observed debris from stickers on some pans that were stacked together. CDI - Pans were removed to be cleaned.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions on floor. CDI - PIC stated they were placed there during a key drop delivery. Onions were moved off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes at condiment prep top cooler above 41F. Observed diced tomatoes, shrimp, shredded cheese in the upright reach in cooler above 41F. Observed fire chicken rolls, chicken wings above 41F in the breading station cooler drawers. CDI - Cut tomatoes were removed from the condiment cooler; TCS products were removed from the upright reach in cooler as the ambient air temperature was 49F and placed into the walk in cooler. TCS products in the breading station cooler drawers were removed and placed in the walk in cooler, noticed that the fans to the condenser had ice build up. PIC is called for units to be repaired. I will conduct a compliance visit to check on the upright reach in cooler and breading station cooler.

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 plastic bus tubs with cut greens stacked and covered. CDI - Greens were placed in the food prep sink and placed in an ice bath.

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

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf During my inspection observed that the PIC was knowledgeable however during the inspection cooling parameters for a variety of foods prepped today were not being actively monitored to ensure cooling parameters were being met. Discussion with the PIC on their priority items were discussed and provided education.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P During the inspection, when I asked the cook about reportable illness, the food handler could not name any of the illnesses. CDI - PIC provided me with the employee health policy however it needs to be updated according to the new NC Food code. Provide the PIC with handouts and new employee health policy.

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 cook wash their hands and they turn off the faucet with their barehands and not the towel. CDI- Provided education and the cook rewashed their hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed cook handling raw and ready to eat foods and changing gloves in between these tasks. CDI - Discussion with the PIC, PIC spoke with the cook and provided education., Cook rewashed their 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 rice prepped in the morning at 1030 at 81F at 1225. Product did not meet the 2 hrs from 135 to 70F. Observed tomatoes and cut greens prepped today in the prep cooler and in the reach in cooler not cooled properly prior to placing in for service. CDI - PIC voluntarily discarded the rice. Discussion on properly cooling foods and recommended indicating the time and monitoring the time and take temperatures often and record to ensure the product meets cooling parameters. Tomatoes were placed in the walk in freezer to properly cool to 41F.

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 rice not properly date mark and is marked with the day after when additional ingredients is added to the rice, the date is then changed. Provide the initial date of when the rice was prepped as your day #1. Verification visit required to ensure compliance.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time on the tomato butter at cookline. CDI - PIC provided the time the product was placed out on the cookline.

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 plastic bus tubs with cut greens stacked and covered. Observed rice prepped from today preportioned and in a deep metal pan. CDI - Greens were uncovered and unstacked to allow for proper cooling. PIC voluntarily discarded the rice.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the bar area. Contact you pest control to aid in resolving.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizing bucket in back prep area at 0 ppm. CDI - sanitizer was remade.

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 knives stored in between equipment at the prep line.

4-602.13 Nonfood Contact Surfaces Observed the interior of reach in cooler and freezers in need of cleaning. N

5-203.14 Backflow Prevention Device, When Required. Observed no back flow prevention device on the y hose off of the service sink spigot. CDI - PIC removed the sprayer hose.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster door open. CDI - PIC closed. Ensure these are closed to prevent attracting pests.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes from yesterday, cold holding in RI and prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. ***All other food was holding at right temperature.

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 rice with an expired date mark window. CDI. PIC voluntarily discarded. REPEAT. ***All other food was properly date marked.

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 tomatoes butter held on time without a TPHC on it. CDI. PIC voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices in working containers with no labels on them. CDI. PIC labelled.

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 multiple cracks on dishes. CDI. PIC voluntarily discarded. REPEAT.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed dish machine unable to dispense sanitizer at right concentrations. CDI. ECOLAB came and made the repairs.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at mop sink and prep sink. Needs to be 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 cheese and sauces in WI and cheese in RI, without a date mark on them. CDI. PIC date marked

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be rewashed.

4-501.11 Maintain equipment in good repair. Observed broken shelves in the WI and leaky prep sink in the prep area. Needs to be repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sound system stored by customer food. Needs to create an area to store employee possessions.

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 place raw steak on grill with gloved hands then used the same gloved hands to handle and plate ready to eat sliced oranges and to steam ready to eat broccoli for customer order. CDI. PIC instructed employee to remove gloves and perform a proper handwash when switching between working with raw to ready to eat foods. RTE foods were voluntarily discarded. Employee washed hands (see #13).

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 waitress handle bread loaves for customer tables with bare hands. CDI. PIC instructed the waitress to discard the bread that was touched with bare hands and to use the deli paper and tongs to prevent bare hand contamination. PIC states they are trained to prevent bare hand contamination. Suggestion to the PIC to provide additional training to wait staff.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P COMMENT: Observed food employee not changing gloves between handling raw steak and ready to eat orange wedges and broccoli. CDI. PIC instructed employee to change gloves and discard ready to foods. Employee changed gloves washed hands and discarded the ready to eat foods.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris on cleaned slicer/chopper at food prep sink. Observed food debris on several stacked food containers. CDI. Dishes were pulled to the the dishwasher area to be recleaned. Repeat; half points as no points taken at previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed salmon and hamburger holding in low boy cooler at 43F. CDI. The PIC placed the salmon on ice. All other cold holding temperatures were in compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce and romaine cooling covered in large bins in the walk in cooler. Observed rack of ribs cooling in cold holding drawer under grill. Observed diced tomatoes cooling covered in the walk in cooler. CDI. Tomatoes were uncovered to cool properly; lettuce was placed in the freezer; ribs were moved to the walk in cooler to fully cool. Discussed cooling methods with the PIC. Discussed using the freezer for cooling of produce. Repeat; full points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Observed black buildup on several gaskets throughout the kitchen. Observed debris on inside of hood. Clean more frequently.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 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. COMMENT: Observed low floor grout in main kitchen area (PIC has a work order placed). Observed bottom door junctures in need of repair. Observed lights out above line. Observed dark ceiling tiles in need of replacing eventually if they cannot be cleaned effectively.

General Comment 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers and tongs with food debris being stored as clean. CDI- Equipment was removed to be rewashed.

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 In walk in cooler, observed individually portioned bags of cooked chicken wings cooling. Chicken wings were at 60F. PIC stated wings were cooked this morning, portioned, and placed inside of walk in cooler at 9:30am. CDI- Through education. Suggested to PIC not to portion out wings into individual bags until they have completed cooling process. Chicken wings were spread out onto shallow pans and placed inside walk in freezer to drop temperature quickly. Also observed covered lettuce in large containers cooling. PIC stated lettuce was placed inside walk in at 12:00 pm. CDI- Through education about keeping items uncovered during the cooling process and placing them on shallow pans. Lettuce was placed in separate containers and put inside walk in freezer to drop temperature quickly.

Repeat violation. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet nesting.

General Comment.4-501.11 Maintain equipment in good repair. Observed split gaskets in several prep coolers. Gaskets need to be replaced.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw shrimp in cold hold drawers. CDI-rearranged to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in large flip top cooler above 45F due to cooler being accidentally turned off. PIC stated line was checked at 10am and was holding correct temperature. CDI-TCS items 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 scoop handle stored down in ice.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak stored over cooked prime rib in walk in cooler. Prime rib is to be donated and will not be sold. CDI-moved to proepr storage order.

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 squash and rice cooling in plastic bags and stacked in pans. CDI-items taken out of plastic bags, and spread out on sheet pans uncovered to cool rapidly. All items met 45F and below.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed speed rack of uncooked potatoes stored close to splash contamination of handsink.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue on plates stored as clean. CDI-taken to dirty dish pit. Observed very slight build up in interior of ice machine.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on empty tray used for bread and potatoes.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded onions. 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 items on TPHC such as butter, lettuce, sliced tomato without any time label. CDI-discarded voluntarily. New product with proper label put out. REPEAT. Verification required.

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 under leak from condenser in walk in cooler. CDI-food moved so as not to be exposed to splash contamination.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored in same pan as cooked ribs. CDI-bacon removed. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed freezer condenser leaking onto boxes of food below. CDI-boxes moved.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in bucket at 0ppm. CDI-refilled with correct concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked mushrooms and onions holding hot below 135F. CDI-items 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 items on TPHC such as sour cream, lettuce, sliced tomato, and butter without any time label. CDI-PIC labeled product with beginning and end times.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical. CDI-labeled.

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 butternut squash cooling and tighlty wrapped in plastic wrap in cold hold drawer. Product met cooling parameters. Cool items in walk in cooler before placing in holding units. CDI-product taken to walk in cooler.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting faucets when turing off faucets. Handwashing signs for facility specifically state on step 6 to turn off faucets with paper towel. CDI - reminded to read handwashing sign; please use paper towel to turn faucets off to prevent recontamination.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed food employee using same spatula at the stove top for chicken, beef, and fish product. Spatula touches raw meats. CDI - advised to use separate cooking utensil for each different product. Observed final cook temperatures were all over 165F. General comment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product in containers out of temperature. Refer to temperature chart. This is the 3rd inspection in a row where TIME papers have been suggested and given to facility. USE TIME PAPERS FOR THESE PRODUCTS. OR GET COLD HOLDING UNIT FIXED. CDI - Advised to discard product. Emailed TPHC paper to facility.

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. Food employee used wrong solution; sanitizer solution was at 0 ppm. CDI - refilled with proper quat solution ( 200 ppm). 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor. CDI - placed bucket off of floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed wet stacking of containers.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed all ice scooper holders with paint chipped off and rusted. This part touches the ice scoopers. Suggest the plastic ice scoppers and ice scooper holders to prevent rust build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed product under hot holding parameters and not in the proper temperatures. CDI - turned up equipment to proper temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature at the prep unit. CDI - provided TPHC procedures for the product.

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 REPEAT VIOLATION. Observed product cooling in the walkin cooler in a bulk contaier with the lid covering product. CDI - educated about cooling methods and removed the lid from the prodcuct.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths dirty throughout restaurant.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking throughout facility.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed red bull stored on clean storage rack above clean equipment and utensils. CDI - beverage moved to proper location. REPEAT VIOLATION

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed handsink at the bar being used as a dump sink with debris in the sink. CDI - educated PIC that this is a handsink and not a dumpsink; cleaned sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf n Observed no paper towels at this handsink at the bar. CDI - provided paper towels to the handsink. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the mens bathroom. CDI - PIC created a sign during inspection.

is 3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee go from stove and cooking food to filling up quat sanitizer and handling buckets and then go back to stove to begin another order. CDI - advised to switch gloves and wash hands; educated food employee to switch gloves when switching tasks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed that some equipment and utensils on the clean storage rack have food debris on them. CDI - advised to put through another cleaning procedure and to clean them better the first time through. REPEAT VIOLATION 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 small amount of mold debris on the inside of the ice bin under the drink machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature (refer to temp chart). CDI - Provided TPHC papers for product that can held on time; Put product umder refrigeration to cool product down to proper temperature.

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 butter and seasoned butter that facility has on time control. Facility has TPHC papers for these product and the facility is not following their own written procedures on time labeling the product. CDI - allowed to provide time label for product.

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 food cooling down and product is covered in plastic container. CDI - educated PIC that food shall cool down quickly by leaving food uncovered.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed inside of reach in coolers and equipment that are in need of cleaning; old food debris needs to be cleaned up. REPEAT VIOLATION

(general comment) 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored with food products in pull out drawer in cold holding unit. CDI drink removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored cleaned with old food / sticker debris stuck to surfcaces. CDI all containers and slicer pulled and placed into dirty dish pit.

< 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry food products stored in open bags in back dry storage room exposed to contamination by premises.

4-901.11(A) 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers / customer cups stacked wet in kitchen area. 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 inside dirty large containers. (keep bulk storage tubs/containers in wash rotation)

(general comment) 4-501.11 Maintain equipment in good repair. Observed equipment no longer able to meet standards set in section 4-1 & 4-2. Observed leak at piping at hand washing sink.

4-601.11 (C ) Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (underneath microwaves, shelving etc)

(general comment) 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (floor at bar, wall at steam table)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed server rinsing out coffee filter holder in hand sink. CDI-through instruction.

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 diced chicken cooling in plastic bags in a cold holding unit on front line that is opened frequently. Cool items to 45F in walk in cooler. CDI-items placed into walk in cooler.

Protect food from contamination sources not specifically noted by code. Observed tub of employee food which included raw shell eggs stored over food for facility. Store employee food on bottom shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers ladling dressings and soup and plating up loaves of bread without hair restraints.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mildew and build up around soda nozzles.

5-205.15 Maintain a plumbing system in good repair.-P Observed large drain clogged at dish machine and causing run off on floor. Also observed 2 comp prep sink with leak at faucet handle. CDI-Plumber called and repaired during inspection.

Raw animal foods shal be properly stored to prevent contamination. (3-302.11) Observed raw ground beef stored over whole muscle steaks in reach in cooler and and walk in cooler. CDI-rearranged.Foods shall be protected from contamination. (3-304.11) Observed asparagus stored in direct contact with shelving in walk in cooler. Also observed the bottom of one pan in direct contact with cut leafy greens in flip top cooler. CDI-items washed.

Variance or HACCP plan may be required for vacuum packaged soups. (8-201.13/3-502.11) Soups are received by restaurant in reduced oxygen packaging. Soup is then heated in water bath and left unopened until needed. PIC stated that there is no set procedure on what is done with unopened leftover soup and was unable to tell EHS exactly what is done with soup left in bag. If soup is cooled down in vacuum sealed bag, facility may need to obtain a variance from the state. Will follow up with facility. VR.

Use proper cooling methods. (3-501.15) Observed sliced tomatoes not cooled properly before being placed in open top cooler. Also observed diced chicken cooling in walk in cooler wrapped in plastic bags in deep portion. Cool in thin portions and wait until product is cooled to 45F before portioning in plastic bags.

Properly air dry utensils. (4-901.11) Observed pans stacked while wet.

Physical facilities shall be maintained in good repair. (6-501.11) Observed leak from ceiling due to heavy rains. Did not observe any clean utensils, equipment or food that may become contaminated from leak. PIC stated that a work order has already been called in to repair ceiling.

Designate an area for employee belongings to prevent contamination of food, equipment, utensils. (6-403.11) Observed several phone cords and speaker belonging to employees stored on prep surface and near clean dishes.

Hand sinks shall be equipped with hand drying provision. (6-301.12) No paper towels available at hand sink by grill. CDI-provided during inspection.

Properly store raw animal foods to prevent contamination. (3-302.11) Observed shaved prime rib and cooked beef stored under raw beef in stand up cooler. CDI-items moved to proper location.

Food contact surfaces shall be clean to sight and touch.(4-601.11) Observed build up on ice machine and food debris on soup bowls and pans stored as clean. CDI-cleaning started on all items.

Properly air dry utensils. (4-901.11) Observed several pans stacked while wet.

A plumbing system shall be maintained in good repair. (5-205.15) Observed a heavy leak from dipper well at ice cream/dessert station. Water pooling under equipment from leak. Repair.

Properly store food to prevent cross contamination. Observed ready to eat food stored under raw beef. CDI-moved to proper location.

Food contact surfaces shall be clean to sight and touch. Observed build up on ice machine and soda nozzles. CDI-cleaning started on all.

Keep TCS items cold at 45F or below. Observed tomato marinade made with butter stored at room temperature. PIC stated it is corporate policy to store at room temperature. No sheet available as to if product is TCS food. Product package states to refrigerate after thawing. Provide sheet about product such as water activity, pH etc. to prove product is not potentially hazardous, hold either cold at 45F or below or hot at 135F or above or use TPHC (Time as public health control). Sheets for TPHC given to PIC. CDI-product discarded.

Properly cool foods. Observed small pan of chimichurri mayo and rice in small cold unit that had just been taken from walk in cooler and portioned out. Cool foods in walk in cooler after portioning if temperature rises above 45F.