OUTBACK STEAKHOUSE #3454

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pomodoro sauce, French onion soup, sliced cheese, and shredded cheese cold holding in walk in cooler at temperatures between 44F and 45F. All TCS foods on right side of walk in cooler door were approximately 45F at start of inspection. All TCS foods on left side of walk in cooler door were 41F or less. Ambient air temperature of walk in cooler was 41F. CDI - TCS foods cooled to 41F or less by end of inspection. PIC stated that door may have been left open too long during prep time before opening. PIC has been advised to perform frequent temperature checks of TCS foods and to maintain walk in cooler door closed. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written TPHC procedures for items (butter, shredded cheese, compound butter spreads) being held on time on edge of prep station. CDI - PIC was able to find TPHC procedures from a past e-mail from regulator. PIC printed TPHC procedures and placed them in inspection binder. PIC has been advised to maintain procedures in establishment and to make available upon request. -0 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches on high temperature dish machine. Establishment has Ecolab pest control service. A technician has been called. -1 point-

4-501.11 Maintain equipment in good repair. Observed light not functioning under hood. Repair/replace light. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed heavy leak from handwashing sink near prep line. Establishment is using bucket to catch leak under sink. -1 point-

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 chicken breast stored behind raw salmon and raw beef in refrigerated drawer. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 large covered container of French onion soup cooling in walk in cooler. French onion soup had a preparation time of 1:30PM. Soup had a temperature of 73F during inspection. French onion soup failed to meet cooling parameters of reaching 70F within two hours. CDI - Cooling procedures were discussed with PIC. French onion soup was discarded. -REPEAT- -1.5 points- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pomodoro sauce hot holding at 101F in steam well. CDI - Pomodoro sauce was reheated to 171F on grill and returned to steam well. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large covered plastic container of French onion soup that failed to meet cooling parameters in walk in cooler. French onion soup did not reach 70F within two hours of cooling. CDI - French onion soup was discarded and cooling procedures were discussed with PIC including leaving all TCS foods uncovered that are cooling. PIC has agreed to use ice bath with active stirring to cool French onion soup. -REPEAT- -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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-

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 stacked plastic containers of drying rack. PIC has been advised to store washed, rinsed, and sanitized equipment in utensils in a manner that facilitates 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 cutting board at flip top cooler. Store employee possessions in a designated area away from equipment, utensils, and food. -0.5 points-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handling raw chicken with gloved hands and removed gloves to portion out cooked French for customer orders without a washing hands in between. CDI - EHS intervened and had employee perform proper hand washing and PIC discarded cooked French fries.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stored cleaned metal spoons and metal containers with food debris and build up on food contact surfaces.. CDI -PIC moved items back to dish pit to be rewashed. 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 .

3-501.14(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 1 container of cooked ribs from 1:00PM that did not reach 70F within 2-hours. CDI -PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in WIC French onion dip 1 containers / blue cheese dressings 5 containers, steak cheese sauce 4 containers, and ranch dressing(buttermilk) 4 containers, from 10/27 above 41F. See temp chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC template for hot holding foods. CDI- EHS filled out templated with PIC. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TPHC foods with no time stamp. CDI - PIC was allowed to time stamp foods. Mashed potatoes, French onion dip, marinara sauce, and potato soup.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 secondary spray bottles without any identification. CDI - PIC labeled spray bottles. Sink to surface, degreaser, and bleach.

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 tightly covered container of cooked ribs from 1:00PM that did not cool 70F in WIC. CDI - PIC voluntarily discarded container 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed container of thawed out salmon still in ROP packaging in WIC. CDI - PIC voluntarily discarded salmon.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without hair and beard covering. PIC will provide hair coverings to staff.

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 rubber spatula submerged inside mayonnaise container located inside WIC. CDI - PIC removed spatula and voluntarily discarded mayonnaise.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee in dishroom using wet wiping cloths to air dry sanitized equipment coming out of high temp dish machine. CDI - PIC had employee rewash equipment and gave education to staff member.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed three metal whisk basket with paint chippings and rust build up stored clean on shelves. CDI - PIC voluntarily discarded items.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee holding and drinking out of cup with straw while wearing gloves at prep line. CDI - Employee was asked to store drink in designated area and to wash hands. Employee washed hands using correct handwashing procedures. 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks stored on top of flip top coolers, dessert coolers, and on handwashing sinks. CDI - All drinks were moved to designated storage area. -0.5 points-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee holding and drinking from cup, remove gloves, and then don gloves to engage in food preparation. CDI - Employee was stopped and asked to wash hands. Employee washed hands using proper handwashing procedures. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male or female restroom. CDI - Handwashing signage was provided to PIC. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a sanitizer bucket filled with water stored in handwashing sink at prep line. CDI - PIC removed sanitizer bucket. -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy build up of food debris and residues on knife holder/station on prep line. Observed food build up on metal containers stored as clean. CDI - Items were taken to dish washing to be washed, rinsed, and sanitized. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in walk in cooler cold holding at temperatures between 43F and 45F. Walk in cooler door was open when inspection started and was left open three additional times during inspection. PIC was advised to close door when not in use. Door was closed and TCS foods cooled to 41F during inspection. Ambient air temperature was measured at 40F. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed establishment using TPHC procedures for butter, wing butter, sour cream, shredded cheese, and au jus on prep line. Items are held in cold holding or hot holding equipment but difficult to maintain correct cold holding temperatures in hot kitchen. Establishment has started using TPHC, keeping track of start and end times using date marking stickers, and discards items after 4 hours. TPHC procedures listed in manager's binder did not list food items being held on TPHC. CDI - A written TPHC procedure was created during inspection listing all items being held on TPHC. -0 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shaker containers of ingredients stored on prep line without labels. -0 points-

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 milk jugs stored on floor of walk in cooler. -0 points-

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

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 washed, rinsed, and sanitized metal containers stored in plastic bus tub with pooled water. CDI - Containers were all taken to dish washer to be washed, rinsed, and sanitized. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Maintain dumpster lids and sliding doors closed when not in use to prevent rodent or insect infestation. -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 cutting board. CDI - Phone was removed. Store employee possessions in a designated storage area away from food, equipment, and utensils. -0 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed carafe stored in handwashing sink near mechanical dish machine. CDI - PIC removed item from handwashing sink. -0 point-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle of unknown substance at bussing station. CDI - PIC identified contents to be sanitizer and labeled spray bottle. -0 points-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed two warming devices used to stored scooping utensils in water. One device had a water temperature of 126F. The other device had a water temperature of 72F. PIC has been advised to hold utensils in water at a temperature of at least 135F. -0.5 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink in dish machine area. CDI - Soap was provided. -0 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 and residues in gaskets of refrigerated drawers and on insides of reach in coolers. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in prep area. CDI - Paper towels were provided. -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 debris under prep tables and behind cooking equipment. Recommend higher frequency and more thorough cleaning. -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 splash, debris, and residues on non-food contact surfaces of cold holding equipment, door gaskets, inside reach in coolers, and on shelving in walk in freezer. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in female employee restroom. CDI - Handwashing signage was provided. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cooked ribs cold holding in walk in cooler without coverings or wrappings. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese and cooked egg in flip top cooler holding at temperatures between 49F and 55F. CDI - PIC placed items in ice bath to rapidly cool to 41F or less. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pouches of commercially packaged butter thawing completely submerged under running water with a temperature of 89F. Approved thawing methods include thawing under refrigeration, thawing completely submerged under running water with a temperature of 70F or less, and thawing during the cooking process. CDI - Butter was taken to walk in cooler to continue thawing process. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female employee restroom. -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 abundance of food splash and food debris on flooring in kitchen, dish pit area, and in walk in coolers. Recommend higher frequency and more thorough cleaning. -0 points-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees with limited knowledge of foodborne illnesses, symptoms, and when to report required symptoms. Observed no employee health signage in establishment but reviewed an employee health attestation used during onboarding of new employees. CDI - Employees were corrected through instruction and employee health signage was given to PIC to post in establishment. -1 point- For more information on employee health policy, please visit: http://meck.co/FoodSafety

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 procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -0 points- For more information please visit: http://meck.co/FoodSafety

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 utensils being stored on handles of ovens with food contact surfaces making contact with unsanitized portions of equipment. Store utensils in a manner that prevents contamination. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at prep line with deep gouges and staining. Replace, flip to unused side, or resurface cutting boards. -0 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 dust, debris, and residues on shelving and equipment vent covers in kitchen area. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw lobster on shelf over cups of butter in reach in. 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: 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 plates, tongs, spatula, and metal containers stored as clean. Observed heavy build up on empty potato bins in hot box. CDI - PIC removed all items to be cleaned at dirty dish area.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed butter and garlic butter placed out to be on time but not marked. Butter was 63 and garlic butter was 53 F. CDI - Items were properly marked.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Lactic acid sanitizer strips turned light green and were at 800 which is over the appropriate concentration range. CDI - Sanitizer was diluted and Ecolab fixed dispenser.

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 hot holding unit for potatoes with debris build up needs. Needs Cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at bar was below the accepted level. CDI - PIC remade the sanitizer. For more information please visit: http://meck.co/FoodSafety 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates in the chest cooler with food debris. CDI - PIC removed and took plates to warewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce in reach in cooler at 46F. Appears that the reach in cooler door was not properly shut. Temped other TCS foods: sour cream @ 41F. CDI - Lettuce was voluntarily discarded. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 taken from the walk in cooler and then placed in the cooler drawer without a date. CDI - product date marked. 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 .

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

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 cut tomatoes and shredded lettuce in countertop cooling well above 41F. CDI - Foods were voluntarily discarded. Ensure TCS foods are at 41F prior to placing into unit. -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 cooled pasta preportioned and then placed into a deep pan stacked, temp 43. Discussion with the PIC on after proportioning , if the TCS product is not at 41F then proper cooling methods shall be practiced. CDI - PIC placed preportioned pasta on sheet pan to cool rapidly.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed tongs being stored in a pan of standing water. 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 cup used as scoop in dressing in salad prep top cooler. Replace with ladle or something with a handle to prevent touching food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards are scratched and scored along the prep line. -REPEAT- 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed large mixing bowl damaged, holes where the handles used to be. Replace.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed the current employee health policy does not reflect the addition of Salmonella (non-typhoidal) CDI - Provided the PIC the New NC Food Code Changes and guidance via email. For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed the establishment has a kit for vomit and diarrheal but no written procedures for employees to follow when responding. CDI - Provide New NC Food Code changes and guidance for these types of events via email. For more information please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in spray bottle at bar was above the lactic acid level. CDI - PIC remade the sanitizer. For more information please visit: http://meck.co/FoodSafety 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates in the chest cooler with food debris. CDI - PIC removed and took plates to warewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and shredded Lettuce in countertop condiment ice well above 41F. CDI - PIC discarded, placed more ice in the unit as there was not enough.

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 sugar bin in the dry storage room not labeled.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards are scratched and scored along the prep line. 4-501.11 Maintain equipment in good repair. Observed water building up inside the refrigeration unit.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed the mop sink hose bibb with a hose attached without a backflow prevention device. Please provide a backflow prevention device on a water supply that shall meet American Society of Sanitary Engineering (ASSE)- recommend installing a ASSE 1024 at the mop sink. Verification visit required within 3 days.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the dishmachine handsink,. CDI - PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad prep top cooler ambient air temperature at 53F. TCS food temps taken (left in the unit overnight) tomatoes 43, shredded cheese 43, hard boiled eggs 44, ranch 45 and cheese in reach in portion 48. PIC All TCS foods were voluntarily discarded. PIC called for repair. They have decided to ice TCS products down, take temps and then utilize TPHC until the unit is repaired and maintaining at 41F or below. Verification visit required 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 chest cooler for salad plates accumulating food debris along gaskets. Observed interior of the salad prep top cooler accumulating food debris. Clean and maintain. -REPEAT

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed veggie slicer with debris on the blades. CDI - PIC rewashed and sanitized.

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 hard boiled eggs in the salad prep unit without a date, prepped yesterday. Observed creamy horseradish without a date mark in reach in cookline cooler, prepped today CDI - PIC datemarked properly.

7-201.11 Store toxic materials to avoid contamination. -P Observed disinfectant stored over single service items. CDI - PIC relocated the chemicals.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked of plastic tubs and containers on the drying rack. -REPEAT-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some single service soup bowls unprotected at the cookline.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.Observed shelving under prep tables at the cookline accumulating debris. Clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bottle brush inside the bar handsink. CDI- PIC removed the bottle brush.

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 ribs cooling in plastic container topped with tight fitting plastic wrap. Observed cooling pasta and rice wrapped in plastic baggies. All of these foods were placed on sheet pans and into the freezer to bring rapidly to 41F. -REPEAT-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers are wet stacked on the drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on several reach in refrigerators are in need of cleaning.

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 dishwasher handled soiled utensils and then handle clean utensils. Had manager intervene and stop employee. Sent to wash hands and re-glove.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed staff move from cook line to walk-in cooler and then back to cook line with same pair of gloves. Had manager stop them and wash hands and change gloves.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Employee advised the prime rib was finished cooking but it was at 122F. The alto sham was set on "hold". The alto sham was moved to cooking again so the prime rib will continue to cook. There is a consumer advisory on the menu so it can be served during the cooking process. Do not place on Hold before it hits the final cook temperature per the roast chart in the NC Food Code. (Since you are using it for sandwiches for the next day, it must hit a final cook temperature by the end of the night).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed butter at 98F in hot hold. Hot hold had not yet heated up. Moved to griddle to reheat. Temped at 206F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed swiss and shredded cheese stacked too high in top of prep unit temping at 45F. Removed half of the container so only the cold half remained on the line.

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 Foods on Time (steak butter, clarified butter, veggies, rice) were missing hold times. Labels were added during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle unlabeled. It was emptied.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce cooling in a plastic container topped with tight fitting plastic wrap. Immediately intervened. Lettuce was moved to a vented pan. At end of inspection it was placed in freezer to bring it rapidly to 41F.

3-501.13 Use approved thawing methods. Observed steaks sitting in water thawing. Moved under running water.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer with towels was at less than 150ppm Quat. Refilled to approved levels.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee go from touching trash, changing gloves and opening raw eggs with no handwash in between. CDI-PIC explained handwash to food employee and food employee washed hands and changed gloves.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed asparagus and broccoli stored over washed/RTE peppers, onions, strawberries. CDI-Kitchen manager moved unwashed produce to the bottom shelf. Repeat Violation.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed 4 containers with food debris and stored clean. Observed ice cream scoop stored in a dirty container. CDI-PIC took items to be washed. Repeat Violation.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed parmasean sauce, alfredo sauce, mac and cheese sauce held for date of opening + 7days. PIC explaiend this is through a company. Explained to PIC it's date of prep/cut/cook + 6days. Observed boiled eggs with hand written stickers from 10/29-11/5 giving eggs 8 day shelf life. CDI-PIC changed dates, voluntarily discarded eggs and is contacting company to change stickers

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of pasta at 77/76F and being put in bags to cool. PIC explained this is a new employee and that is not standard procedure. CDI-Kitchen manager put in walk-in freezer, found later in freezer, covered. CDI-PIC uncovered items. Pasta cooled to 32F.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy pink build-up on top of dishwasher. Needs cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed dishwasher leaking hot water out of a side pipe.

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 behind the 3-comp needs cleaning and sticker residue removed.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed employee filling pot at handsink upon entering kitchen. CDI - EHS educated employee and PIC only using Handsinks for handwashing and pot was removed from handsink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms and asparagus stored above ready-to-eat foods in walk in cooler. CDI - PIC relocated items to correct storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak stored above ready to eat foods and raw lobster in meat cooler. CDI - PIC reorganized items to correct storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates and misc. utensils with food debris on them after cleaning and sanitizing. CDI - All items either discarded or removed for re-wash. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato soup and cooked mushrooms hot holding below 135F; see temp. chart. CDI - Both items reheated to 165F or above. Observed roast hot holding at 123F. Kitchen manager confirmed roast was cooked to 135F at 4 pm today. CDI - Roast was placed on 4 hour time hold and time stamp was created stating roast would be discarded at 8 pm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad mix and lettuce in cold holding dispensers holding above 45F. CDI - Both items were taken to walk in cool down. Observed crab cake sauce (52F) and ahi tuna (44F) holding in prep unit located next to fryer. PIC noticed unit was not holding at proper ambient temp. CDI - All items were placed in walk in to cool properly and unit was turned town. Unit was able produce 41F ambient temperature during inspection. Observed tomatoes overstacked in ice bath cold holding at 49F. CDI - Top layer of tomatoes were taken to walk in to cool. Observed steak holding at 42F in meat cooler. CDI - PIC placed ice on top of meat to cool rapidly and hold at 41F or below. Observed egg wash at fry station holding at 47F and 44F. CDI - Ice was placed into egg wash. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths out on counter throughout kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and bowls wet stacked throughout clean dish area. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout dry storage room. Observed dish racks melted; not smooth and easily cleanable. REPEAT. Points not taken due to different equipment issues in facility since previous inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed scaled used for inventory with debris and residue stored in dry storage area. Observed walk in cooler and freezer floors in need of cleaning. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lettuce spinner with lettuce debris still on food contact surface. CDI - pulled item for a proper cleaning procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce stored in the lettuce bin in the temperature danger zone. CDI - pulled the product to the walkin cooler to cool down. Educated to prepare food, cool down using proper methods, then once at proper temperature store in the refrigeration units. Use thermometers more often to verify product has cooled. All product has cooled properly to 45F and below.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed incorrect date on prime rib. Prime rib was prepared yesterday 11.28.18, with a 11.29.18 label on it. CDI - provided correct label for product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items on storage rack. Advised to allow items to air dry after sanitizing.

4-501.11 Maintain equipment in good repair. Observed three compartment sink compartments are in poor condition at the seam of the compartments. PIC states there is a work order for them.

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 tile broken throughout kitchen. Advised to repair. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from inbetween tile.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed tea nozzles with build up on them. CDI - educated to clean more often. Sent throgh a cleaning procedure in the dish machine.

4-501.11 Maintain equipment in good repair. Observed 3 compartment sink with tears in the corners of the compartments at the wash and the sanitizer compartment.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from inbetween tiles. Advised to repar grout. 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 one tile broken at a wall joint in the back of the kitchen. Advised to repair. 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 air intake covers with dust build up on them.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed 8 day date marking labels throughout the facility. CDI - fixed the date label machine. Educated that items at 41F and below can be held at a maximum of 7 days with day one of preparation date.

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 sanitizer bucket below 200 ppm. CDI - refilled the bucket to the proper concentration. Educated to fill up bucket with sanitizer solution, then soak the wiping cloth in solution to hold sanitizer concentration longer.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed tongs stored where the food contact surface is exposed to contamination, less than 6" off of the floor. CDI - educated to store food contact surfaces in areas where contamination is prevented.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed standing water in the reach in unit on the make line. Observed 3 compartment sink sanitizer compartment not holding solution. Advised to fix repair.

5-205.15(B) Maintain a plumbing system in good repair. Observed p-trap leaking at handsink in the dishpit. Advised to repair.

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 floors dirty in the freezer. Advised to keep floors clean.

4-703.11 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: hot water manual operations for 30 seconds in at least 171 F water, hot water mechanical operations and achieving a utensil/equipment surface temperature of 160 F, or in a chemical sanitizer with the specific contact time stated on the EPA-registered label. PIC discussed sanitizing procedures for the large lettuce spinner. PIC states the food employees are spraying food contact surfaces with quat then wiping with wiping cloth after spraying. CDI - educated PIC and food employees that when sanitizing with chemical solution such as quat, there shall be a contact time of 2 minutes to be used for the solution in order to actively sanitize. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces of 'cleaned' plates with food debris stuck on food contact surface. REPEAT VIOLATION. CDI - brought items to dish pit for cleaning procedure. 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 build up in the ice machine. Advised to clean and sanitize more often.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed no date label for the prime rib product in the walkin cooler on speed rack. CDI - educated about date marking criteria and advised to place label on product. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed that the date labels for the product in the facility are incorrect. Ex: Crab date and the number date do not match up for preparation date. Potatoes are prepared on 12.4.17, cooled down on 12.5.17, and then prepared into potato soup 12.6.17 with this day's date instead of the 12.4.17 date label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items wet stacked throughout the kitchen. Educated to wash, rinse, and sanitize, and to allow items to air dry.

4-501.11 Maintain equipment in good repair. Observed the 3 compartment sink joint torn at the top of the compartments.

4-203.13 Pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. Observed pressure guage not working at the hot water dish machine.

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. REPEAT VIOLATION. Observed inside of equipment such as hot holding reach in and other pull out drawers with debris inside. Observed walkin cooler gasket dirty with build up. Advised to keep items clean.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed a tear in the bottom corner of the dumpster. Advised to have dumpsters replaced.

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. REPEAT VIOLATION. Observed floors dirty in the bar area and in kitchen behind equipment. Advised to keep clean.

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 handing the sink faucets. CDI - educated to turn the faucets off with papertowel to prevent recontamination.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed the dish machine not sanitizing properly. CDI - Had to run the dish machine over and over again more than 10 times to get the hot water up to proper hot water sanitizing temperatures. Dish machine currently sanitizing properly. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates on storage above prep line and on storage rack with food debris on food contact surface of plates. CDI - brought to dish pit for cleaning procedure. 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzle at bar with build up on the soda nozzle. Advised to clean more often.

4-301.12 (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used. Observed that the facility has a lettuce spinner that is too large for the 3 compartment sink and that the employees are improperly cleaning it. Without a 3 compartment sink, no water above 110F with proper washing and detergent is being used, insufficient rinsing, and sanitizing in the can wash area with the can wash sanitizer. Can wash is dirty and shall not be used to clean and sanitize. Advised to get smaller equipment or clean with different pocedures that are sufficient.

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 shelving where plates are stored with food debris. Advised to clean shelving to prevent build up of food debris. Observed walkin cooler gasket dirty with build up. Advised to keep clean.

5-205.15(B) Maintain a plumbing system in good repair. Observed womens bathroom sink on the right not working when the hot water turns on. Advsied to repair. The other sink works properly.

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 HVAC air intake in the kitchen with build up on the covers. Advsied to keep clean. Observed floors in the bar dirty. Advised to keep clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towel dispenser in mens employee bathroom in the back of the kitchen out of batteris; not dispensing towels. Observed paper towel dispenser in mens bathroom in dining room out of towels. CDI - provided new batteries to dispenser and paper towels to dispensers.

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

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed food not 6" above the floor in the freezer. Advsied to raise the bottom rack higher; relocate food off of the floor underneath the rack.

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 quat sanitizer bucket at 0 ppm. CDI - advised to refill bucket with proper solution more often; use quat test strips more often to check concentration of solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned utensils wet stacked on storage rack. Advised to keep apart to allow to air dry. 4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed clean ready to use plates for customers with splash and spillage on the food contact surface of plates. Advised to reduce splash and spillage, relocate plates, or create facility management procedures on keeping such items cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster with lids and door wide open. Advised to keep lids and doors closed.

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 tile at the floor to wall joint are breaking away from wall to the right of the front expo area.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the mens bathroom. CDI - advised to provide mens bathroom with a handwashing sign.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef in container stored above unprotected roast in walkin cooler. CDI - educated about storage order in walkin cooler; advised to cover the roast and store raw product underneath ready to eat food. Moved the raw beef to the bottom of speed rack. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed roast not covered in walkin cooler. Observed head of lettuce stored on rack in reach in unit. CDI - discarded lettuce; moved raw beef below the roast to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION Observed food contact surface of lettuce chopper, utensil, and plate with old food debris on the food contact surface of the items. CDI - brought to dish pit for a cleaning procedure.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Advised to keep flies out of kitchen.

4-903.11(B) Clean equipment and utensils shall be stored in a self draining position that allows air drying and/or covered or inverted. Observed containers wet stacked on air drying rack. Advised to allow containers to air dry.

4-502.13 Single-use and single-service articles may not be reused. Observed single-use cardboard grease tray not discarded after last nights dinner rush. CDI - discarded grease tray; advised that these articles are only single-use and may not be reused.

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 build up on racks in refrigerator to the left of the stove and oven.

5-205.15(B) Maintain a plumbing system in good repair. Observed napkin tied around plumbing joints underneath the spray arm sink basin. Advised to get plumbig fixed.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not registering 180F. PIC called in technician for repair but also adjusted water heater and thermolabel began turning black. Technician will still be coming out tonight to assess machine. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on dishes and utensils throughout. CDI-taken to be rewashed.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing dish machine not reaching correct final rinse temperature. Two differend brands of thermolabels used and both strips not turning black. PIC called and technician will be out sometime later this evening. Facility is voluntarily closing and will reopen once technician repairs. EHS will verify machine is operating properly first thing tomorrow morning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in interior of ice bin.

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

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 plates ready to be served with food on them that were dirty with food debris. Food debris was splashed onto food contact surfaces of plates. CDI - sent plates to dish machine, educated about storing single service articles in a clean location where they are not exposed to splash and other contamination; suggested to leave plates inverted. REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on air drying rack in 2 different air drying racks. CDI - educated about importance of air drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed dish machine not operating properly. Observed pressure gauge not working and temperature not reaching 160F on two different brands of thermolabels. Technician called. Observed various pieces of equipment in stages of disrepair. Observed one of two small salad bin coolers not holding correct temperature. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board gouged and stained.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Upon arrival, observed no PIC present at the establishment. PIC arrived halfway through inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above cooked mushrooms in the walkin cooler. The mushrooms were covered but the mushroom container was still moved to a safer location. CDI - educated about unwashed produce storage and moved mushrooms to a safer location.

3-501.13 Use approved thawing methods. Observed tuna and lobster thawing in standing water. CDI - educated about thawing under running water. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on air drying rack in 2 different air drying racks. CDI - educated about importance of air drying. REPEAT VIOLATION

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed clean plates ready to be served with food on them that were dirty with food debris. Food debris was splashed onto food contact surfaces of plates. CDI - sent plates to dish machine, educated about storing single service articles in a clean location where they are not exposed to splash and other contamination; suggested to leave plates inverted.

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 employee sweater and hat next to clean plates. CDI - moved employee belongings to the proper storage place.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on stacked pans stored as clean. Observed dressing cups, glass dishes and pour spouts at bar area with dried food debris stored as clean. If no longer able to clean pour spouts due to staining, replace. CDI-all items taken to be re-washed. REPEAT

3-501.13 Use approved thawing methods. Observed tuna thawing on drainboard of prep sink.

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

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 floor drain at bar in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks on shelf above prep surface close to back door. CDI - drinks discarded. - ****REPEAT Observed drink on top of prep surface on cook line. CDI - drink discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic and metal pans stored and stacked with sticker residue. Observed some metal pans stored with food debris. CDI - removed from shelf to start cleaning process. - ***REPEAT

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris inside salad cooler, inside plate cooler, on shelves in dry storage room, hot window area, inside sauce cup bin, and shelving inside walk-in cooler.

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. Observd debris on floors inside dry storage room and walk-in cooler. NOTE: Provide updated 2015 Letter of Guarantee copies for fish. Replace missing hot water nozzle for faucet at 3-comp sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee canned drink on prep surface upon entering kitchen, one canned Energy drink inside sauté station cooler, and another drink located on shelf next to clean dishes @ dish machine area. CDI - drink relocated/discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from hand sink at back of kitchen. CDI - paper towels restocked.

{4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of ice machine with mold. CDI - cleaning process started. Observed some pans and containers on dish shelf with food debris. Also work on completely removing sticker residue from pans and containers. CDI - all pans and containers removed from shelf and taken to dish area for cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic pans wet stacked on dish shelf.

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 several plastic pans and lids throughout kitchen that were cracked. 4-501.11 Maintain equipment in good repair. Observed standing water at bottom of salad cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks and open plates of food stored on prep table upon entry into the kitchen. CDI - items removed and relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates at window on main line and food plastic & metal pans at dish shelf with food debris remaining. CDI - removed and taken to dish area to be cleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fly presence at dumpster enclosure area. Facility has fly maintanance device outside back area. Lots of cardboard boxes observed on ground upon entry. Noticed odor coming from dumpster area. PIC says that grease trap was just pumped not too long ago. Area needs to be cleaned. PIC will contact Ecolab again to notify about issue.

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. Observed cracked plastic pans and lids.4-501.11 Maintain equipment in good repair. Replace missing handle to fry freezer and repair loose handle with screw missing. Repair broken door to salad chiller. Repair heavy condensation leak at bottom of prep cooler on main line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed detailed cleaning needed on shelf and underside of cold side window on main line.

2-401.11 Ensure employee drinks are stored properly to prevent contamination of employees's hands, the container and food and equipment. Observed employee drinks stored improperly in kitchen. One on counter at back prep area and one on top of dish machine.

4-501.114 Maintain mechanical warewashing equipment working properly. Observed high temperature dish machine not sanitizing properly as indicated by EHS's thermolabel. Observed wash temp gauge measuring only 150F and rinse temperature gauge reading 190F+. Emergency call was placed and chemical company should be at facility in 45 minutes. Facility has temporarily set up 3 comp sink to wash, rinse, and sanitize dishes. Chemical company on site during write up. Dish machine was repaired while EHS was typing up inspection report. Thermolabel turned black indicating that dish machine is now sanitizing properly. 4-601.11 (A) Ensure equipment food contact surfaces are clean to sight and touch. Observed lettuce spinner and two choppers stored as clean with food debris remaining. CDI, by starting cleaning process while on site.

6-201.11 Maintain floors, walls, and ceilings clean. Observed food debris on floors throughout facility especially on floor under shelving in dry storage area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed a metal container of dirty utensils, sticker residue and debris remaining on plastic containers at dish shelf, and lip stick smudge on wine glasses stored at the bar.

3-305.11 Food Storage-Preventing Contamination from the Premises. Ensure that food is protected from contamination by storing in a location where it is protected from splash, dust, or other contamination. Observed boxes of ribs stored on the floor in walk-in freezer. CDI, removed on site.

3-304.14 Wiping Cloths, Use Limitation. When not in use, wet wiping cloths shall be stored in chemical sanitizer.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed dishes wet stacked on shelf next to dish area.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed damaged fryer baskets on cook line with wires exposed, cracked plastic containers & lids, rusted shelving inside stand-up two door cooler, and a condensation leak at bottom of prep cooler on line.

4-602.13 Nonfood Contact Surfaces. Observed cleaning needed on the following items: cooler gaskets on cook line prep cooler, outside of dry good containers, shelving on cook line, fan guards inside walk-in cooler, etc.

6-101.11 Surface Characteristics-Indoor Areas. Maintain floors, walls, & ceilings clean & in good repair. Observed some broken/cracked floor tiles in kitchen. Observed cleaning needed on floors & walls throughout kitchen area.