LONGHORN STEAKHOUSE #99

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned macaroni and spring mix in cold drawers above 41F. CDI- EHS confirmed foods were last at 41F in WIC this morning at 11:00am. Items rapidly cooled at returned to cold drawers with lesser quantity to facilitate cold holding. EHS advised PIC on use of TPHC, as well. (-0)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed short ribs and pork thawing in prep sink without running water, in 78F water. EHS advised on proper thawing methods. CDI- Thawing concluded, products removed from sink for cooling in WIC. (-0.5)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed Chef at cook line with dangling bracelet while engaged in food handling tasks. CDI- EHS advised chef and bracelet was removed. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm quat at sani-bucket. Also observed wiping cloth in use to moisten grill and stored nearby between uses, without sanitizer. EHS advised PIC wiping cloths must be single use or stored in sanitizer between used. CDI- Quat refilled at 350ppm. Alternate utensils for use at grill suggested; ie. Squeeze bottle and brush, etc. (-0.5)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife with blade stored beneath hot wells. CDI- Knife removed and placed on clean portion of prep table. (-0)

REPEAT. 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 dishes stored as clean stacked while wet on racks. EHS advised that additional drying racks be add added to facilitate container drying. (-1)

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 two severely damaged fryer baskets with deteriorated wire coming apart from metal frame, no longer safe to use. PIC advised to remove from service and increase replacement frequency. (-1) 4-501.11 Maintain equipment in good repair. Observed torn gasket at back dessert lowboy below soup warmer. Replace.

REPEAT. 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 very sticky paper towel dispenses, dark stains on walls, and grease stained ceiling tiles above chicken battering station. Increased cleaning frequency advised. Replace grease stained ceiling tiles at earliest opportunity to prevent fire hazard. (-1)

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed multiple microwaves with food debris inside. Increased cleaning frequency advised. (-1.5)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes stored as clean on standing rack. (-0.5)

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 one severely damaged fryer basket, no longer safe to use. CDI- PIC removes basket from service. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep scoring, no longer cleanable. PIC states they will replace with onsite supply. (-0.5)

5-205.15 Maintain a plumbing system in good repair. Observed leaking PVC from lowboy. PIC uses container to catch water and calls in work order. (-1)

REPEAT. 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 grease accumulation and food debris on walls and floors throughout. Increased cleaning frequency advised. (-1)

6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed broken soap dispenser at second hand sink, near fryer. CDI- PIC places work order for repair. Staff using nearby hand sinks 1 and 3 in meantime. (-0)

REPEAT. *10 day VR for ice machine 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with food debris and/or date mark sticker remaining. Also observed dark residue inside ice machine. PIC moves dishes to be re-washed, rinsed, sanitized. VR required for ice machine. (-3)

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 sliced tomato, shredded cheese, bottled ranch and aioli sauce across from cook line cold well cooling from this morning, and no decrease in temp after 40 minutes. EHS advises not cooling foods in cold wells across from cook line heat. CDI- PIC rapidly cooled items in WIC. (-0)

REPEAT. 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 non-food contact surfaces of equipment (cold drawers, lowboy, oven, etc) with grease residue and food debris throughout. Increased cleaning frequency is advised. (-1)

REPEAT. 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 soiled floors and debris on ground and in corners throughout, including back WIC and dry storage corridor. (-1)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with date mark residue and/or food debris. CDI- PIC re-washes and sanitizes dishes. (-3) 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 .

REPEAT; Second consecutive inspection with full points taken. See comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in cold wells at front service area, across from cook line, and to left of fryers above 41F. CDI- PIC voluntarily disposes of items, and removes top third of overfilled blue cheese dressing at server area. EHS advises use of TPHC at cold well across from cook line where items are used at rapid pace. (-3) 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw steaks slacking under 85F degree water at prep sink. CDI- PIC ceases thawing process. EHS advises on proper thawing methods. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep scoring no longer able to be cleaned and sanitized. CDI- PIC removes boards from service. Replacement boards are already onsite. (-0)

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed metal steak presses at cook line with severe accumulation of grease residue, no longer cleanable. Presses should be restored to cleanable condition or removed from service. 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 microwaves with food splatter and debris on inside and outside. (-0.5)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no backflow prevention device at hose with continuous pressure nozzle in ware-washing area. CDI- PIC to keep water flow valve turned off. (-0)

REPEAT. 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 debris and spills on floors, beneath, and on the sides of cooking equipment and coolers throughout. Increased cleaning frequency advised. (-0.5)

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed staff not change gloves/wash hands after retrieving items from WIC and before tearing off plastic wrap/adding serving utensil. CDI-through discussion

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lettuce chopper and lemon slicer stored as clean with food still stuck in blades. CDI-returned to dish area For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with residue build up. Needs a more thorough cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Repeat-Observed TCS foods cold held >41F. See chart. CDI-all voluntarily discarded. Cold holding must be in compliance or a risk control plan will be required. Verification required For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf. Observed degreaser without a label on bottle. CDI-through discussion w/PIC and bottle removed

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Repeat- Observed staff work with food with bracelet

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored in a dirty container. Clean container more frequently. CDI-scoop and holder sent to dish machine

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Repeat- Observed large immersion blender stored under bug lamp. No escalation of points due to improvement

4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach-in coolers. 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. Repeat- Observed towel stored in oil (food) to be wiped on grill. Towels are not approved to sit in food.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors with build up under equipment, shelving, behind doors, etc.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed staff turning off water with hands and then heading over to don gloves and prepare food. Follow proper procedures CDI-discussion with PIC For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.14 Post a handwash sign at each handsink. Observed handwashing signs missing at handsink in kitchen and men’s bathroom. Replace missing signs. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed mandarin oranges in hand sink on line, do not drain cans in hand sink, use prep sink. CDI-discussion with PIC

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed burger ordered well done cooked to 145F. Staff used thermometer straight down and touching grill top, was reading >155F. CDI-burger returned to grill, reached >155F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Repeat-Observed sauces in reach-in >41F, gasket had gap right above food, not sealing properly. Meat on lower shelf <41F. CDI-voluntarily discarded. No escalation of points due to improvement 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 Repeat-Observed wings, romaine, spring mix cooling in covered tubs. CDI- moved to WIF to cool quickly. 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 kitchen staff wearing watches and rings. Wait staff need to follow same rules since they cook the bread.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on floor. CDI-moved off floor

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. 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 scoop handle in cut lemons in wait area. Ramekins used as scoops in tomatoes of make unit. CDI-ramekins replaced for a scoop with handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers-Repeat 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 large immersion blender stored under bug light and next to a ladder, squeegee and broom. Relocate blender to an area where it won’t be contaminated

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 towel stored in oil (food) to be wiped on grill. Towels are not approved to sit in food.

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 grease build-up on equipment. BOH needs thorough cleaning. WIC has a lot of debris hanging from ceiling. Shelving greasy/build up, needs cleaning

5-205.15 Maintain a plumbing system in good repair. Observed hand sink needs repair of hot water handle, cook line.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 2 containers of molded strawberries in the produce WIC. -CDI- PIC voluntarily discarded the strawberries.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw lobster tail, raw shrimp, raw salmon, raw chicken, raw pork chops, and raw beef patties all above 41F in the low cooler drawers beneath the flat top grill. REPEAT*** -CDI- PIC voluntarily discarded the food items. VERIFICATION REQUIRED*** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed QUAT sanitizer solution below 100ppm while housing a rag for sanitizing. -CDI- PIC immediately replaced the sanitizer solution, and tested at 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of food containers wet stacked while being stored as clean. REPEAT*** -CDI- PIC placed the necessary food containers in the dish pit to be rewashed and sanitized.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee cell phone charging directly on a food prep table.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some black soil buildup on walls of ice machine.

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 cut Tomato cooling in tightly covered container with cooling temp 1 of 44 degrees and 2nd cooling temp of 43 degrees F. Cooling rate parameter calculation indicated method not effective to reach cooling parameters and cover partially removed to facilitate heat transfer. Observed spinach dip tightly covered in containers to cool. CDI, spinach dip relocated to WIF to rapidly cool. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed raw chicken, buttermilk and chicken wings cold held between 43-45 degrees F. Observed prep unit with ambient air temperature of 47 degrees F. CDI, food in over 4 hours voluntarily discarded. Observed gravy and Mac and cheese at 71 degrees F. CDI, food items voluntarily discarded. VR needed to ensure calibration of prep refrigerator. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed pan of sweet potato and ribs not date marked. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut Tomato cooling in tightly covered container with cooling temp 1 of 44 degrees and 2nd cooling temp of 43 degrees F. Cooling rate parameter calculation indicated method not effective to reach cooling parameters and cover partially removed to facilitate heat transfer. Observed spinach dip tightly covered in containers to cool. CDI, spinach dip relocated to WIF to rapidly cool. 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 .

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

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 shelving and around cooking equipment in need of general cleaning on prep line.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood vent in need of cleaning.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee place raw chicken in breading with gloved hand then attempt to transfer fries to clean plate. EHS reminded employee to remove gloves and wash hands before continuing. CDI - EHS washed hands before continuing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed steak with grill marks on one side in lowboy with other raw steaks. PIC stated that customer was waiting for party so steak was placed back in cooler. EHS reminded PIC to not interrupt the cooking process. CDI - steak was immediately placed back on grill to finish cooking.

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 cut lettuce cooling in cold drawer at an insufficient rate. CDI - PIC moved lettuce to sheet tray in WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 deep container in cold drawer at an insufficient rate. CDI - PIC moved lettuce to sheet tray in WIC to rapidly cool. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quat sanitizer below 150 ppm. CDI - PIC replaced sanitizer at an adequate concentration.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on coolers throughout facility. Replace torn gaskets. REPEAT.

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 residue buildup in gasket on RIF and low reach in dessert cooler by breading station.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple TCS items (Fully Cooked Wings, raw steak, grilled corn, diced tomatoes, shredded cheese, fire wraps, buttermilk, and raw chicken) held above 41F. CDI - Wings, corn, fire wraps, buttermilk and chicken were voluntarily discarded. Raw steak and chicken were placed in the WIC to cool, both items were placed in the prep unit after the lunch rush.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water in between multiple clean and stacked pans. REPEAT. CDI - pans were separated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Observe two torn gaskets at RIC drawers in need of replacement.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Establishment could not provide QUAT sanitizer test kit. CDI - EHS provided establishment with test strips.

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 walls and floors behind cooking equipment in need of cleaning.

6-303.11 Provide required lighting intensity. Observed WIF with no functioning light.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed food attempt to handle commercial package of soup after processing raw chicken without washing hands in between. CDI - PIC reminded employee to wash hands between handling raw and ready-to-eat food and PIC assigned new employee to handle soup while first employee continued working with raw chicken.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed two hand sinks with no paper towels at the start of the inspection. PIC stated that he had been in the process of replacing paper towels. CDI - paper towels replaced.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed cold drawer holding raw chicken over cold drawer holding fully cooked wings with no barrier between drawers. CDI - no cross contamination observed and PIC moved fully cooked wings to prep top, above raw chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E)Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some black and pink buildup inside ice machine. 4-602.11 (A)(5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. -P. Observed food employee working with raw ground beef on top of new cutting board on prep table following working with raw chicken on different cutting board on prep table. Food employee stated that the prep surface was wiped down with sanitizer prior to working with raw ground beef but not W/R/S. CDI - EHS reminded food employee to W/R/S prep surface between going from raw chicken to raw ground beef. No cross contamination was observed and food employee removed ground beef and W/R/S prep surface and cutting board before continuing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water in between multiple clean and stacked pans. REPEAT. CDI - pans were separated and allowed to air dry.

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 accumulation of food debris in prep top by fryers.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date marking on romaine lettuce. PIC unable to determine first use date. CDI - Product voluntarily discarded. -0-

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. EHS observed incorrect written start and end times for whipped butter on white board during today’s inspection. CDI - Start and end times corrected. -1.5-

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed large quantities of romaine lettuce cooling inside deep plastic containers in produce walk-in cooler with no degree change after 20 minutes. Refer to temperature chart. CDI - Product separated into smaller portions on flat sheet pans and stored on speed rack in the coldest area of the walk-in cooler. Products began to decrease towards < 41 after 10 minutes. -1- *** This is the 3rd consecutive inspection with a full point deduction for improper cooling methods. Continued non-compliance may result in a risk control plan or permit action.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested at shelving unit across from walk-in freezer. CDI - Utensils relocated to dish pit to W/R/S. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed x2 missing floor tiles behind grill at cook line, re-grouting needed on floor tiles at cook line and caulking needed at corner wall joint tiles right of linen room. -0-

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 employee drink co-mingling and stored above retail foods inside server galley reach-in unit. CDI - Drink discarded by PIC. -0-

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed multiple metal pans with dissolvable sticker residue present stacked, coming in to contact with food contact surfaces. Utensils stored as clean on shelving unit across walk-in cooler. Also observed x5 soiled wine cups stored as clean at bar area. CDI - All utensils removed to be properly W/R/S.***3-DAY VERIFICATION REQUIRED.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed cooked ribs not meeting proper cooling time and temperature parameters. Product registered at 97 F and cooling since 11 am. CDI - EHS educated and product voluntarliy discarded.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 shrimp registering at 46 F inside reach-in unit. Product removed from walk-in cooler for today’s service prior to EHS arrival. CDI - Shrimp relocated to walk-in cooler to cool down to < 41 F.***No points deducted due to significant improvement since previous inspection.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility with incomplete tilt/TPHC document. Facility has been keeping whipped butter on TPHC; EHS observed written start and end times on white board during today’s inspection. CDI - PIC completed form during inspection. PIC added portioned containers of whipped butter/cinnamon spreads to tilt. EHS obtained copy of document for permit records keeping.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed multiple TCS foods cooling tightly covered, wrapped and in deep containers inside walk-in coolers and inside prep unit. Some products cooling since 7:00 and 11:00 am this morning. Refer to temperature chart. CDI - Products from early morning voluntarily discarded, remaining items were placed into ice baths and cooled to < 41 F during inspection.**10-DAY VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in upright reach-in unit (meat box) left of flat top grill station. Also observed pre-rinse sink with gap, causing leakage; sink in need of welding/replacement.

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 needed on floors inside produce walk-in cooler.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans stored as clean with sticker residue present on food contact surfaces and x1 soiled glass cup stored as clean at bar area. CDI - PIC removed all utensils to be properly W/R/S.

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 TCS foods > 41 F at flip top and upright reach-in units. Refer to temperature log for details. Both flip top I and upright reach-in I unable to hold products at < 41 F. Products were placed into flip top unit I at 8 am and other items were just taken out from walk-in cooler for today’s service. CDI - PIC voluntarily discarded flip top I items and all others taken back to walk-in cooler to cool to < 41 F. Facility will discontinue use of refrigertation until repairs made. 3-DAY VERIFICATION REQUIRED.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed blue cheese dressing past 7 day requirement. (4/4-4/10). CDI - PIC voluntarily discarded product.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed containers of romaine lettuce cooling tightly covered inside walk-in cooler I and containers of romaine lettuce cooling tightly covered inside walk-in cooler II. PIC stated that the products had been prepped and placed into unit shortly before EHS arrival. CDI - EHS educated and PIC uncovered containers to allow for proper cooling. ***PIC and EHS discussed about facility’s implementation of romaine lettuce to cooling logs.

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed x1 box of lemon basting stored on floor in dry storage room. CDI - Product re-located to shelving unit.***No deduction in points due to significant improvement from previous inspection.

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 residue and build-up around sides of flip top I and brown build-up on non-food contact surfaces of ice machine. Also observed cleaning needed at hood system/vents.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. EHS unable to provide PIC with guidance on employee health policy during previous inspection due to technical errors; external emails could not be sent to email on file. PIC also did not receive previous inspection report due to technical issues with CDP/MI-APPS software. - EHS educated PIC and provided employee health policy and previous inspection report to updated email address.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-. Observed multiple pans stored as clean with sticker residue present on food contact surfaces and two pans stored as clean with greasy residue housing utensils. CDI - PIC re-located all items to dish machine area to be properly washed rinsed and sanitized.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tightly covered containers of romaine lettuce cooling in tightly covered plastic containers inside produce walk-in cooler. PIC stated that the products had been prepped and placed into unit shortly before today’s inspection. CDI - PIC uncovered containers to allow for proper cooling.

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

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed incomplete V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to email addresses on file.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee re-contaminate hands on handles. CDI - PIC coached; employee rewashed hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on wall of soft drink station. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-. Observed several pans stored as clean with sticker residue present on food contact surfaces. CDI - EHS had PIC move items to dish machine area to be properly washed rinsed and sanitized.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed lobster tail cooling inside cold drawer I. PIC stated that the product had been prepped prior to EHS arrival and then taken to unit. CDI - PIC took product to WIF to quickly cool down. EHS observed temperature at 38 F after 10 minutes. Observed Wild West portioned shrimp cooling in tightly covered bags inside walk-in cooler. CDI - PIC opened portioned bags and took products to walk-in freezer to quickly cool down. EHS observed temperatures at 39 F after 15 minutes. No escalation in points due to significant improvements made from previous inspection.

4-501.11 Maintain equipment in good repair. Observed ice building up along door frame and floor inside walk-in freezer (WIF). PIC stated that the WIF gasket heaters have stopped functioning and that a request for repairs had been submitted 2 weeks ago.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed evidence of sauces dumped down hand sink in kitchen. CDI - PIC cleaned out hand sink. Hand sink may only be used for hand washing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf Observed no paper towels at hand sink on server line. CDI - PIC provided paper towels. - 1 -

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 prepped chicken cooling in prep unit. Observed several containers of lettuce cooling tightly covered and stacked in walk in cooler. Observed diced tomatoes cooling tightly covered in walk in cooler. CDI - PIC moved chicken from prep unit to walk in freezer to rapidly cool, uncovered diced tomatoes, and instructed employees to uncover and stagger lettuce containers to allow proper air flow. - 0.5 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several shakers, sauces, and containers of oil present on cook line without labels. Label all items not easily identifiable. - 0 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked at dish drying area. CDI - PIC unstacked several containers and discusses proper air drying techniques with employees. - 0.5 -

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored above raw salmon in reach in cooler. CDI - Storage order was rearranged by PIC. 3-304.15 (A) Gloves, Use Limitation - P Observed food employee wipe gloved hands on clothing then continue food prep without washing hands and changing gloves. CDI - Hands washed, gloves changed. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads in salad cooler between 44-46F. PIC states they are constantly in and out of cooler. Salads in salad cooler moved to TPHC. Form filled out with PIC during inspection. Observed raw chicken holding between 42-44F. Ambient temperature of unit at 44F. Items put on time to finish out lunch rush. A VR will occur no later than 2/7/2021 to ensure cooler is operating properly. - 1.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few bags of broccoli on floor in walk in cooler. CDI - PIC voluntarily discarded. - 0 -

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice cream scoop stored in 60F water. CDI - PIC provided new scoop and dry bucket for storage. - 0 -

3-501.15 Cooling Methods - PF: Observed salads 54F (just prepped) placed in reach in on cookline. CDI-placed in walk cooler to rapid cool. Salads 39F within 15 minutes.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies near packaged bread on rolling cart and at the bar. Eliminate.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris/build up on shelving throughout, including in walk in cooler. Observed build up/splash on inside ceiling of microwaves.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floor tile in storage area near prep area, grout missing/damaged between floor tiles. Observed main walk in cooler door in need of repair (inside and outside). 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under shelving in walk in, behind equipment, and clean ceilings near HVAC vents.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple small bowls soiled with debris. CDI- Taken to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken and rice recorded above 41F (see chart). CDI- Discarded. Points not escalsted because of improvement.

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 House prepepd salads cooling in reach in cooler. CDI- Moved to WIC to cool.

4-602.13 Nonfood Contact Surfaces - C Gaskets in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI - Soap dispenser refilled.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice bin on server line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blanched asparagus, cooked cauliflower, mac-n-cheese, cooked spinach, and dressing in cold drawer maintaining temperatures of 45F-50F. See chart above. PIC stated all these items stay in the WIC overnight and they were brought out at 9am. CDI - Items taken to freezer for quick cooling. EHS and PIC both placed thermometers inside unit for a few minutes, which read an ambient air temperature of 48F. After items cooled to 38F, they were brought back to unit and placed on TPHC and time stamped. VR to be done by 1/23/20. Also observed overstacked crab meat, crab dip, and butter in prep top unit with temperatures of 40F on bottom and 43F-46F on top. CDI - Top items taken to freezer for cooling. Also observed diced tomatoes in prep top at 42F-44F. CDI - Item taken to freezer for cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers of citrus rice in WIC dated with the day they were portioned out (1/14), not the day the rice was cooked (1/13). CDI - Labels were corrected. LABEL FOOD ITEMS WITH THE DAY OF OLDEST INGREDIENT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several metal pans wetstacking on drying rack.

4-501.11 Maintain equipment in good repair. Observed WIC door heavily rusted and peeling from outside and inside.

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 one bevergae in microwave and another in a microwave.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Bacon and lemon juice stored on counter without physical protection.

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 Rib eye cooling from being cut earlier in WIC with tight-fitting wraps. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed heavy wet stacking of plates throughout facility. Facility needs better air drying practices.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a scarred green cutting board.

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. Shelves in need of cleaning. REPEAT.

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 employee wash hands and not turn faucet off with a barrier. CDI- Informed employee, re-washed hands.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw steak stored under raw comminuted beef. CDI- Storage order reversed. 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 Observe employee place a steak on the grill and continue to operate (handling tongs, etc) without discarding gloves and washing hands. CDI- Employe discarded gloves and washed hands. Facility will use tongs to handle raw steak meats.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some plates soiled with food debris. CDI- Taken to dishwasher to be washed, rinsed and sanitized.

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 Two trays of rice were cooling in WIC with silan wrap on rice. CDI- Wrap removed, allowed to cool properly.

4-501.11 Maintain equipment in good repair. Some rusty shelves near grill. REPEAT.

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. Assure old date marking stickers is being removed from equipment.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing. Observed food employee dump coffee pitcher in handwashing sink on server line. Observed metal pans being stored in handwashing sink in kitchen. CDI by instruction and operator removed pans from handwashing sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed a slicer and some pans stored as clean but soiled. CDI by instruction and pans relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce and cheddar cheese cold held above 45 degrees F. CDI, operator relocated foods to rapidly cool. Repeat.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed dish machine not providing chlorine sanitizer above 100ppm. Cdi, EcoLab was on site and calibrated dish machine to provide required concentration.

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 in-use knife stored on holster that was soiled.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed some rusty racks in walk in cooler and bar refrigertor. Professionally resurface or replace shelving as needed. Do not spray paint.

2-301.12 Cleaning Procedure - P - Ensure proper procedures are followed to wash hands. Observed food employee not vigorously rub hands for 10-15 seconds when washing their hands. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut lettuce, cut tomatoes, cheddar cheese, sour cream and butter held on ie over 45 degrees F. Observed cheese curds overstacked in prep unit over 45 degrees F. CDI, operator stated ice bath recently placed and relocated these foods to walk in unit to rapidly cool. Cheese curds voluntarily discarded by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some wet wiping cloths stored on counter surfaces. Repeat. Observed sanitizer bucket below required concentration.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean pans being wet stacked. Repeat.

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 2 fryer baskets broken and in poor repair needed replacement. CDI, operator removed baskets from use.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on floors of storage room near ice machine.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw shrimp in breading prep unit. CDI, foods relocated for proper storage. Improvement made since previous inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed mixer container with dark residues inside ridges of containers. CDI, containers relocated for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice hot held in steam well at 93 degrees F. CDI, PIC transferred rice to reheat in microwave.

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 written procedures for using Time as a Public Health Control for cheese sauce that was held using time as a public health control according to PIC. CDI by instruction, operator started written procedures for cheese sauce while on-site

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 stack of cut let lettuce in bus tubs tightly covered. CDI, operator vented containers to facilitate heat transfer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counter surfaces behind bar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal pans being 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 soil and debris accumulating on top of dish machine and curtains of dish machine and in need of cleaning.

6-202.11 Light Bulbs, Protective Shielding - C - Observed light shield missing on lighting in storage area near walk in keg cooler.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed 2 pans of cooked chicken and beef stored below raw food and next to raw animal food. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed lettuce spinner stored clean but soiled with food debris. CDI, spinner relocated for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed prime rib in walk in cooler on tray not date marked. CDI, operator voluntarily discarded tray of prime rib.

3-501.15 Cooling Methods - PF - Observed a pan of heat treated mushrooms on storage rack cooling. CDI, mushrooms relocated to walk in unit to rapidly cool.

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 in-use knife wedged in soiled areas on prep units. Observed ice scoops stored in soiled holster at ice machine and beverage prep area.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several pans being wet stacked on storage shelf. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed glassware stored next to hand washing sink. Provide splash guard or store 6 inches from hand washing sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 split gaskets on doors of prep units. Replace.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil and debris on shelving at prep line, in between equipment, inside prep refrigeration holding units and walk in cooler. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Multiple plates, bowls, and serving dishes at back prep and front service area stored as clean with dried food debris in them. CDI- all removed for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Raw chicken, and ready to eat cheese, cooked rice, sliced tomatoes not under temperature control. PIC Shane Endres removed items for rapid cooling due to being placed in units at lunch service.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Only employee on main cook line wearing bracelets while preparing foods. Employee did put on gloves when preparing foods. Bracelets and watches may not be worn.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service containers and to go containers at bar, beverage station, and back storage not protected during storage. PIC corrected.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Residential crock pot being used to hot hold butter at beverage station. PIC was advised that residential crock pot may not be used and needs to be removed from facility. -0-. Shelving in walk in cooler and storage areas is rusting/ corroding. Replace. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris and residue on shelving at main cook line, walk in cooler, and storage areas. Cleaning is needed.

.5-202.12 Provide at least 100F water at handsinks.-Pf - Observed handwashing sinks in women's restroom providing hot water at 88 degrees F. Verification required to ensure that hot water is provided at correct temperature.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Food shall be stored in wrappings, packages or covered containers. Observed drink pitchers at wait stations uncovered / unprotected. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Warewashing machines shall provide sanitizer at required concentration. Observed chlorine sanitizer low and providing 0ppm chlorine as registered by test strips. CDI, operator changed sanitizer bucket and sanitizer now registering proper concentration.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed mashed potatoes, cooked mushrooms and cooked onions held below 135 degrees F. CDI, operator reheated foods. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed butter held at ambient room temperature and operator not able to find written procedures for using Time as a Public Health Control. TPHC document provided to operator. Observed lettuce and dressing held on ice above 45 degrees F. CDI, foods relocated to walk in cooler to rapidly cool and proper ice bath methods discussed with PIC.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed several clean container lids being stored on soiled faucet behind 3 compartment sink.. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several metal and plastic containers being wet stacked on dry storage shelf.

4-501.12 Cutting Surfaces - C - Observed cutting board by bar accumulating heavy scratches. 4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free from cracks. Observed several fryer baskets with broken wires and in poor repair. CDI, operator removed equipment from use. Repeat.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lighting in storage hallway in back of kitchen uncovered / unprotected. Provide proper lighting or shielded bulbs over clean equipment and linen.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed 1 food employee turn faucet off with their bare hands. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed wet wiping cloth bucket below required concentration and observed sanitizer dispenser near can wash not properly discharging sanitizer as measured by test strips. CDI, operator called EcoLab to schedule repair during inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F or above. Observed several soups and mashed potatoes hot held below 135 degrees F in steam well. CDI, operator reheated foods to required temperatures on grill.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed 1 tray of baked potatoe cooling on rack that employee stated was recently removed from walk in cooler to prep. Repeat.

3-501.13 Use approved thawing methods. Observed TCS food thawing under running water at prep sink but water was at 73 degrees F. CDI by instruction.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several containers being wet stacked on storage rack. Repeat. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed forks not properly inverted at wait station. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean linen in a clean, dry area. Observed clean linen stored on soiled prep table behind front counter. Observed clean ice scoop stored in soiled container at ice machine.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free of cracks and be designed and constructed to be smooth and easily cleanable. Observed 3 fryer baskets in poor repair. CDI, operator removed from use to be voluntarily discarded.

5-205.15 System Maintained in Good Repair - Plumbing system shall be maintained in good repair. Observed cold water faucet at hand washing sink near beverage prep station providing only warm water. CDI, operator stated she will contact plumber.

6-202.11 Light Bulbs, Protective Shielding - C - Provide shatter-proof, shatter-resistant bulbs above clean equipment. Observed non-shielded lights located above clean glove and clean linen storage hallway area.

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 diced tomatoes in the walk in tightly covered and at 62F. CDI - PIC Sherri had the tomatoes placed on a sheet pan and uncovered to cool. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 wet wiping cloths on a cutting board and prep surface. CDI - cloths placed in sanitizer.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non NSF can opener in use. Purchase an NSF or ANSI approved can opener.

General Comment 5-501.111 Keep storage areas and bins for waste in good repair. - Observed the dumpster leaking into a drain. Call dumpster company and request a new dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold on upper side wall of ice bin at server station, residue on rims/ upper portions of two glasses at bar area. Some dried food debris in long plates and bowls. CDI- Operator Chris Biebel had all cleaned immediately.

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 . Container of diced tomatoes tightly covered; bins of salad tightly covered and stacked one on the other during the cooling process. See chart for locations and temperatures. CDI- method corrected; discussed options with operator Chris Biebel.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use dry mixes and seasonings at cook line, and one stored container of flour in storage room not labeled per rule. CDI- verbal correction.

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. Dipper well used to store scoops for butter and other sauces. Water at one dipper well 115F and 117F at the other. CDI- Utensils removed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than 10 metal pans and plastic containers stacked tightly together while drying at the storage shelving. CDI- method corrected. Comment: 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Lids for prep coolers and fryers stored on the floor at cook line and press line. CDI- Operator Chris Biebel, had all removed for cleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Coffee filters stored on tops of coffee machines; lids on single service cups dispensers not provided. CDI- operator corrected all.

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 . Two damaged fryer baskets in use, damaged shelving in on under counter freezer. Replace damaged items. 4-501.11 Maintain equipment in good repair. Interior side of door to walk in cooler is peeling. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris and residue on one shelving at cook line. Cleaning is needed.

5-402.13 Maintain sanitary sewage system.-P. Cover for cleanout drain next to dumpster is missing. CDI- verbal correction; provide cover

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. Dried debris on wall at back prep table. Cleaning is needed.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Provide verification of shatter proof bulbs at pass through window and/ or shield lights. Grease build up on filters at one side of cook top. Cleaning is needed.

3-501.15 Cooling Methods - PF: Cool TCS foods by approved and effective methods to acheive time / temperature cooling requirements. Observed eemployee preparing to portion rice into sealed bags at 65 F. CDI- rice spread on tray to cool to 45 F before portioning. Observed chicken already portioned 50 F in bags stacked more than one layer deep. CDI- portioned bags opened, spread on tray on cooling rack.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Keep opened packages of food sealed and covered in appropriate containers. Found rice bin left open in storage. Found bags of opened seasonings not resealed or in containers.

2-303.11 Prohibition-Jewelry - C: Except for a plain wedding band, employees working with food shall not wear ornaments on hands or wrists, including wrist watches. Observed employee in kitchen with wristwatch. Employee was working with food.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Do not store knives in crevice between wall and knife holder. Found knives stored in this manner.

4-202.11 Food-Contact Surfaces-Cleanability - PF: Replace damaged cooler door gaskets promptly when damaged. Found several door gaskets badly splitting. CDI- work order produced showing work is scheduled to be done.

4-602.13 Nonfood Contact Surfaces - C: Clean non-food contact surfaces at a frequency to preclude buildup of food and soils. Splitting door gaskets of coolers accumulating food debris.

6-501.12 Cleaning, Frequency and Restrictions - C: Clean floors and walls at a frequency to keep accumulation of build-up from occuring. Greasy buildup on walls on lower portions near floors.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Mold build up on three tea urn nozzles at beverage station; some mold on ice shield in main ice machine. CDI- cleaned/ removed for cleaning. Operator also advised of needing small brushes for cleaning nozzles.

4-901.11 Equipment and Utensils, Air-Drying Required. More than five plastic containers and four metal containers stacked tightly while wet. CDI- method corrected.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Coffee filters not protected during storage on tops of coffee equipment and shelving. CDI- storage corrected.

4-101.19 Nonfood-Contact Surfaces. Shelving used to store chemicals is rusting and corroding. Replace shelving.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Prep cooler gaskets, gaskets at ice machine, and reach in equipment need to be cleaned of dried residue and dried debris.