BOUDREAUXS LOUISIANA KITCHEN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no manager onsite with no food protection manager certification. CDI Manager with certification came. Must have certified manager onsite during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed lettuce cut for prep top without gloves. CDI lettuce discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed shrimp that was asterisk under consumer advisory and no parasite letters. PIC stated they always fully cooked product and do not have letters. Most update menus and remove asterisk or get parasite letters. Verification required.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish above RTE food in back reach in unit and raw sausage patty and raw fish above RTE foods in front reach in. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed hush puppy mix, andouille sausage, tasso meat, diced chicken, crawfish, creole sauce, etouffe, rice, tomatoes, melted butter, rotini pasta, Mac and cheese pasta, lettuce, and half and half not dated. CDI items dated or discarded. Facility must ensure to follow date marking system. Observed man pasta, diced chicken and rotini pasta labeled 1/11 and prepared 2/11. CDI dates updated Observed chicken skin (1/18), chicken jus (1/18), and chicken jus (1/17) that was held past 7 days. CDI items relabeled. 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 .

3-501.13 (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 ROP tuna packages that was not removed from ROP environment wile thawing as stated in label. CDI tuna voluntarily discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed packs, vents, shelving, and interior of reach in units in need of cleaning. Repeat.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed orange in kitchen RIC with white growth. Observed box of damaged green peppers with black growth in WIC. CDI - PIC voluntarily discarded produce.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two pans of rice, a container of apples and a container of sausage gravy in WIC not actively cooling. PIC covered all containers.

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 three bags of frozen shrimp and a package of andouille sausage on prep sink drainboard thawing. Per PIC food is usually thawed in WIC. CDI - PIC moved sausage to WIC. Shrimp was opened an placed in refrigerated prep line for use.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed chip in concrete under back door that directly leads to outside. PIC will address attaching a door sweep to better prevent pest entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flying insects in kitchen area. PIC to address pest control service frequency.

-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 buildup on exterior of fryers, cooking equipment and dish machine. PIC to address cleaning frequency.

-REPEAT- 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 wall behind 3-comp sink with holes and chips. Observed sealing tape on ceiling tiles in kitchen area coming loose and dangling from ceiling. Observed some ceiling tiles in kitchen area sagging. PIC to address maintenance concerns with owner. 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 grime buildup on walls behind dish machine. PIC to address cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items held in walk-in cooler and prep coolers that were stored above 41 F. Items had dates from yesterday on them. CDI- items were discarded into trash. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic chest freezer used for store food located near refrigerator in back of facility. No repeat from last inspection for this item.

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. Clean exterior of fryers, ovens, containers, and shelving in kitchen area. REPEAT (full points).

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling paint on floor in kitchen area. Observed damaged walls beneath shelving in the back of facility. 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. Clean floors in kitchen and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three containers of wiping cloths stored in sanitizing solution that did not register and sanitizing strength. CDI- wiping cloths were placed in sanitizer registering 200 ppm.

4-501.11 Maintain equipment in good repair. Replaced torn gasket on prep cooler #2 and lowboy cooler along prep line in kitchen area.

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. Clean dust from shelving in dry storage area in kitchen. Clean. Dust from fan screen located near fryers in kitchen area. Clean behind grill and hot -holing units in kitchen area. REPEAT (full points however some improvements have been made).

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. Repair/repaint damaged floors in kitchen area near grill. 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. Clean floors behind and under equipment in kitchen area. Clean dust and splash from walls behind prep areas in kitchen. REPEAT

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed oysters tag where the box has been emptied without the date. CDI- Facility will review and move forward dating the tags.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates with food debris stacked in clean section of kitchen area. CDI- plates were taken to dish machine to be cleaned. REPEAT (half points due to improvements). 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 items in prep cooler #1 that were stored above 41 F. Items were stored in coolers overnight according to kitchen manager. CDI- items were denatured and discarded into trash can. -zero-. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live roaches on floor behind oven in kitchen area. PIC stated that a treatment was done this morning.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace rusty shelving in walk-in cooler.

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. Clean dust from exterior of oven, grills, fryers, and shelving in kitchen area. Clean dust from fan screens above 3-comp sink. REPEAT (full 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. Clean floors in corners and under equipment in kitchen area. Clean dust and splash from walls behind prep stations in kitchen area. REPEAT (full points).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one in facility has taken or passed an ANSI Certified test. PIC is working on it. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 buildup on top interior of ice machine. PIC will have some clean it soon.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed head of lettuce stored directly on shelving in walk-in cooler. CDI- lettuce was denatured and discarded into trash.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface cutting board at prep cooler across from dish machine. -zero-

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. Clean exterior of fryers, grill, refrigeration units, and shelving in kitchen area. Clean debris from shelving in back storage area.

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. Repaint areas of floor in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors behind equipment and in corners in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of gator bites that are stored in refrigeration unit on bottom shelf that is above 41 F. Items were placed in unit overnight and have been in there since 12/1. CDI- Items were denatured and discarded into trash. REPEAT (full 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 .

3-501.18 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 two large containers of baked chicken wings that were dated for 11/27. Items have been held for eight days (limit is 7 days). CDI- two containers of chicken wings were denatured and discarded into trash. REPEAT (full 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Repaint areas in floor in kitchen area. REPEAT (full points).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one present in the facility has taken or passed an ANSI accredited test. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 buildup in top interior of ice machine in kitchen area. PIC will have someone clean it soon. REPEAT( half points due to severity). 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at 3-comp sink registered at 50 ppm during inspection (at least 200 ppm). Facility has 3 days to increase sanitizer to at least 200 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed plastic containers of pouched eggs in water that were prepared on Sunday the 5th. There is no approval for non-continuous cooking for proteins. CDI- container of pouched eggs were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage, gator meat, shrimp, and chicken stored in bottom of refrigerator above 41 F. Observed that the compressor unit in refrigerator is blocked by large, plastic containers on the top shelf. CDI- Items were denatured and discarded into trash. Containers were removed and placed on the bottom shelf of refrigerator to promote air flow. REPEAT (full 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 .

3-501.18 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 pouched eggs that were not dated from Sunday. Observed containers of crab hushpuppies that were marked for eight days in walk-in cooler. CDI- items were discarded. REPEAT (full 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 no labels on containers of seasoning, and oils at grill area. CDI- containers were labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Provide cover for open ice bin at drink station. -zero-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in containers that were at 50 ppm (at least 200 ppm). CDI- wiping cloths were removed from containers. -zero-

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 containers of spatulas and tongs stored in water that was 84 F (must be at least 135 F). CDI- water and utensils were removed and placed at dish machine to be cleaned.

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 cracked containers stored near serving line. Also, observed damaged spatulas on storage area near prep cooler #2. CDI- containers and utensils were discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease buildup on hood screens above grill in kitchen area. REPEAT (half points due to no points on last 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 burnt and crusty debris on surface of waffle maker in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen areas. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one present at facility has taken or passed and ANSI accredited test. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 buildup on top interior of ice machine near glass door refrigerator. PIC will have someone clean it soon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce and potato salad that were stored above 41 F. Items were prepared yesterday and stored in refrigerator. CDI- items were denatured and discarded into trash. REPEAT (half points due to improvements). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(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. Clean exterior of oven and refrigeration units in kitchen area. -zero-

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. Repaint areas of floors and walls in kitchen area. Observed peeling paint on floors in kitchen. REPEAT (full 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed andouille sausage, potato salad, chicken breast, and shredded chicken that were stored in prep coolers above 41 F. Kitchen manager stated that the items were placed in prep coolers last night. CDI- items were denatured and discarded into trash. 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 container of potato salad that was dated nine days ago. Observed containers of andouille sausage, cooked crawfish, and shredded chicken that were not dated. CDI- items were denatured and discarded into trash. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door leading into kitchen area was propped open with no level of protection from insects and rodents. CDI- back door was closed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one damp, wiping cloth stored on kitchen counter in-between use. CDI- cloth was placed in container of sanitizing solution. REPEAT (half point due to severity).

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. Repaint damaged areas of floors in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points).

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee beverage with straw and lid stored above prep station. CDI- drink was discarded. -zero-

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean buildup from top interior of ice machine. REPEAT (full points). 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed that the sanitizer container for the dish machine was empty. Facility had begun washing for the day. CDI- employee replaced empty container of sanitizer with a new one.

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 one container of salt that was not labeled. Container was stored by freezer in kitchen area. CDI- container was labeled. -zero-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp, wiping cloths stored on counter in kitchen in-between use. CDI- cloths were placed in sanitizing solution.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed container lids that were cloth dried instead of air-dried. CDI- Lids were placed at 3-comp sink to be cleaned.

4-501.11 Maintain equipment in good repair. Replaced torn gasket on refrigerator door near back door. PIC ordered gasket and is waiting to install it. -zero-

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. Clean exterior of fryers, grill, oven, and refrigeration units in kitchen area. Clean dust from fan located above 3-comp. Sink. REPEAT (full 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. Clean splash from walls behind grill, oven, and fryers in kitchen area. REPEAT (full points) 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repaint floors in kitchen area.

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 buildup in top interior of ice machine. PIC admitted that it has not been cleaned as frequently as need. PIC will clean it soon. REPEAT (full points).

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed container of pesticide marked “for household use only”. CDI- container was discarded. -zero-

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 shredded lettuce cooling in top portion of prep cooler #1. Prep coolers are not meant for cooling. CDI- items was placed in walk-in cooler and allowed to chill.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stack of single-service trays that were not inverted. CDI- stack was inverted. -zero-

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed wash solution temp at 103 F while in the process of washing. CDI- employee drained that water and replaced it with solution temping at 115 F.

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. Clean dust from fan screen next to 3-comp sink. Clean exterior of units and shelving in kitchen area. REPEAT (full points)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair areas of floors in kitchen. 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. Clean floors in corners, under and behind equipment in kitchen area. Clean splash from walls behind equipment and prep stations in kitchen area. REPEAT (half points)

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No one in facility can show proof of passing an ANSI accredited test.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a drain pipe for draining a drink nozzle and a container lid were stored in hand sink at bar area. CDI- items were removed.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food employee take the temperature of fried chicken before cleaning the thermometer probe. CDI- education was performed. Thermometer probe was cleaned. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean mold and mildew from top interior of ice machine.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on prep cooler and freezer on serving line in kitchen area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Facility does not have any chlorine sanitizer at time of inspection. VR- facility has up to ten days to provide test stripes.

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. Clean exterior of containers, fryers, grill, and refrigeration units in kitchen area. REPEAT

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. Repaint areas of floor in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash from walls behind prep areas in kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification today. Per PIC Kevin, there was a misunderstanding about the 2017 NC Food Code requirements. CDI - EHS educated PIC about the requirement to be a CFPM under #2. Demonstration of knowledge is met under #1 with several options explained today. -0-

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 PIC wash hands for less than 10 seconds and the turn off faucet. CDI - EHS educated PIC about requirement and hands rewashed. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed one food employee enter facility and begin food prep without handwashing. CDI - Hands washed. -2-

5-202.12 Provide at least 100F water at handsinks. Observed small bar handsink at 74F after more than 5 minutes. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed washed head of lettuce stored unwrapped on prep shelf. Keep clean protected using packaging until use to maintain cleanliness of food.

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 buildup on tooth of table mounted can opener, spatula, tongs stored as clean. CDI - Items pulled for recleaning. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed gumbo in steam well hot holding at 121F. CDI - PIC reheat to 185F. EHS advised PIC to ensure temperature of food are taken throughout the day to ensure proper holding. REPEAT -1.5-

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 lettuce, buttermilk blue cheese dressing cold holding above 41F in cold prep unit closest to dish machine. CDI - PIC voluntarily discarded. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two gallons of milk opened on previous day without date marking in prep unit and in walk in. CDI - PIC placed date on these. -0-

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 two bulk containers of dry goods on shelf above handsink without label. Label with common name of food. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee without effective hair restraint wearing bracelet and another food employee wearing watch during food prep. Remove these before engaging in food prep. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed water pooled in stacked metal pans under tea urns. REPEAT -0- POINTS NOT ESCALATED TODAY AS IT WAS DETERMINED THAT WATER WAS DRIPPING FROM URNS. Ensure metal pans remain dry are sanitizing. -0-

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 mule mugs in small bar not coated on the inside of the mugs, showing signs of corrosion. Discontinue using these items. Replacement mugs shall be corrosion-resistant.

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 buildup on the outsides of cooking equipment and squeeze bottles used for sauces at cook line. Clean these often enough to prevent buildup. -1-REPEAT

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed less than a one inch air gap between the effluent pipe of the dish machine and the floor drain. CDI - PIC restored one inch air gap. 5-205.12(A) A cross-connection between a drinking water and a non-drinking water system is prohibited. Observed drain piping of soda dispenser laying in basin of small bar handsink. CDI - Hose elevated to remove cross-connection. -0-

6-302.11 Supply toilet tissue at each toilet. -Pf Observed first toilet to the far right in women’s restroom without toilet paper available. Keep toilet paper available in all stalls. -.5-

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 pits, cracks and missing grout in floors throughout facility. Repair. -0-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee touching cut lettuce for sandwiches with bare hands. CDI- PIC instructed employee to discard lettuce and wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed unsalted butter stored above above 41 F and below 135 F. CDI- Butter was heated to above 135 F.

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 two container of heat treated peppers stored in refrigerator with a date of 2/7. PIC stated that items were placed in the freezer on that date. The items were removed from freezer there days ago. No thaw date was on the containers. CDI- PIC voluntarily denatured and discarded items into trash. REPEAT (half points for improvements).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers that were stacked wet. CDI- containers 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. Clean exterior of containers in kitchen area. Clean dust and grease from system over fryers in kitchen area. REPEAT (full points)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed large spoon in hand sink near fryer area. CDI- spoon was removed.

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 mold and mildew on top interior of ice machine. Ice machine shall be cleaned at a frequency necessary to maintain them clean. Repeat (full points)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed containers of commercially processed andouille sausage, cooked crawfish, and in-house made potato salad that were not dated. CDI- items were denatured and discarded into trash can.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one container of window cleaner in a spray bottle that was not labeled. CDI- PIC labeled container.

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. Clean exterior of equipment and containers in kitchen area. Clean dust from shelving in kitchen area. Repeat (full points)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to floor at bar area. Also, repaint areas of floor in the kitchen. Repair damaged areas of walls in the kitchen near prep areas. REPEAT (no points taken last inspection).

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Replace burnt out light over serving line. More lighting has been provided for facility.

2-102.12 Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification.

2-401.11 Eating, Drinking, or Using Tobacco - C - 2 employee drinks were stored on shelf above disposable to-go containers. Drinks also did not have lids or straws. Employee drinks must not be stored above single-use or single-service articles. Employee drinks shall also have a lid with a straw. Store in a separate area or low shelf. 0 pts.

3-202.11 Temperature - P,PF - Case of half and half (48F), case of shell eggs (51F), box of cheese (54F), and case of crab (54F) all measured above 41F from Performance Foods. TCS foods shall be delivered at 41F or less. CDI - Items sent back with supplier. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Pans of raw chicken stored on shelf above buckets of pickles on floor. Also, same container of wash used for raw chicken and raw seafood. Raw animal foods must not be stored above ready-to-eat foods. Raw animal foods must be separated during preparation. Do not use same wash mix for raw animal foods with differing final cook temperatures. CDI - Pickles moved onto shelf and manager educated on separating raw animal foods during preparation. 0 pts.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C - Ice machine has black buildup on back interior wall of machine. Ice machines shall be cleaned at a frequency necessary to maintain them clean, or as specified by the manufacturer.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - The following items in the make-unit were above 41F: cooked corn (48F), creole sauce (45F), sausage (44F), pork (45F), chicken (52F), crab (43F), rotini (45F), and raw shrimp (45F). TCS foods in cold holding must measure 41F or less. CDI - Items taken to walk-in cooler to cool as they were placed in unit this morning. Recommend establishment get cooler serviced and to leave lid closed to prevent cooler air temperature from warming up from the hot cooking equipment during lunch.

2-303.11 Prohibition-Jewelry - C - Cook wearing watch. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gaskets present on several refrigeration and freezer units. Rusted shelves present in walk-in cooler. Equipment shall be maintained in good repair. // 4-201.11 Equipment and Utensils-Durability and Strength - C - Several plastic spatulas had partially melted handles. Replace melted spatulas. // 4-501.12 Cutting Surfaces - C - Cutting board attached to steam table has deep cut marks and needs to be resurfaced or replaced. Cutting surfaces shall be smooth and easily cleanable. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Repeat - Detail cleaning necessary on shelves and nonfood contact surfaces throughout kitchen. Nonfood contact surfaces shall be cleaned at a frequency necessary to maintain them clean.

5-203.14 Backflow Prevention Device, When Required - P - Spray gun attached to mop sink faucet. Mop sink faucet only has atmospheric backflow prevention. Install backflow preventer rated for continuous pressure, or remove attachment after each use. CDI - Spray attachment removed. 0 pts.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floor damaged at bar. Floors, walls and ceilings shall be easily cleanable and in good repair. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shell stock tags out of order. Some observed from 2019. Tags need to be updated and old tags should be discarded and organized so that tags can be kept in chronological order. CDI: PIC started the organization process.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some metal pans with food debris remaining. CDI: pans moved to dish area to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS items in grill station prep cooler > 41F(see temp chart). These items were said to be held in cooler overnight. CDI: items were voluntarily discarded. Thermostat was turned down and service tech will be notified.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date on cream cheese and unclear date on refried beans in bottom of sauté prep cooler. CDI: items dated properly. Observed no pull thaw date on roasted reds pulled from freezer on 3/27. CDI: pull that date provided. Observed opened package of deli meat with no date mark inside bottom of salad prep cooler. PIC had no knowledge as to when it was opened. CDI: voluntarily discarded.

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on dry good containers by fryer station.

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

4-501.11 Maintain equipment in good repair. Observed shelving rusting inside walk-in cooler. Observed torn gaskets on sauté cooler.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelving rack and equipment at fry station. Observed dry good containers next to fry station in need of cleaning.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dry storage shelves with debris. PIC has cleaned all other shelves. PIC did not sign due to Covid protocols.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed several violations today such as cold holding, DM, and storage order that warrant PIC is not in control of facility.

3-301.11(B) Do not contact exposed ready-to-eat food (RTE) with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch RTE chicken and stuff it down in a pan to cook to broth. CDI-Broth was discarded due to cold holding violation. Observed PIC BHC (bare hand contact) RTE beef in a pan in a prep unit. CDI-PIC voluntarily discarded.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork over mussels. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce and celery over RTE creole sauce. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw mussels over RTE crab in a can. Observed eggs over RTE spinach in the prep unit. CDI-PIC changed storage order to be in compliance. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the inside.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC not maintaining 41F or below. EHS observed the ambient air go from 37F to 44F within 30mins, probably a malfunction. Raw chicken was 46F in WIC. CDI-PIC voluntarily discarded all TCS food from the WIC. The PIC called a maintenance person to come fix. EHS let facility stay open due to the amount of cold holding units, EHS will make visit tomorrow to ensure it's fixed, and NO prepping from tonight is allowed. VR REQUIRED 11/13/2020. Observed chicken skins sitting on counter, dated from 10/22/2020 at room temp. PIC stated they keep them that way, room temp. CDI-PIC voluntarily discarded.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed pork, beef, chicken broth, shredded pork, sauces, noodles with dates past the 7day DM. Ex. yaka noodles 10/22/2020. CDI-PIC voluntarily discarded all food out of date. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only dial thermometers on site, facility has a lot of thin probe foods. VR REQUIRED 11/13/2020.

4-501.11 Maintain equipment in good repair. Observed WIC not working. Shelf broken in the WIC. Prep unit across from the grill has a leak on the inside, building up water. Handsink by the grill is loose.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using a bleach dish machine with no test strips, PIC had the bottle but no strips inside. VR REQUIRED 11/13/2020.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in WIC and dry storage with build-up, need to remain clean. 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 3-comp sink wall in need of cleaning. Floors and areas around prep units need cleaning. REPEAT.

2- 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection. REPEAT.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed portioned mussels and oysters in prep units without tag. Observed shellstock tags kept for last 90 days, but no in chronological order. A verification will be required within 10 days of today's inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - Boxes were relocated to correct storage order. REPEAT. *Points stayed at 1.5 today due to improvement of raw animal storage order and glove usage*

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed molding tomatoes in prep unit. CDI - PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened package of mozzarella cheese without date mark. PIC stated it was opened 1/8. Observed blanched vegetables without date mark; PIC was able to pull make date from date mark chart. Observed opened milk in walk in cooler without date mark; PIC stated milk was opened the day before to make cornbread mix. CDI - Items were correctly date marked. REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pulled pork in prep unit with 12/23 date mark; PIC stated it was missing pull date from freezer. Observed cajun mayo with date mark 12/18. Observed chicken & sausage gumbo with date mark 12/31. CDI - All items voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths in bucket at 50 ppm quat sanitizer.

4-501.11 Maintain equipment in good repair. Observed split gaskets at 2 door reach in. Observed rusted chest coolers; back chest cooler without broken internal gasket. Observed lids on dry goods bins cracked/broken. Replace/repair as necessary.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout facility in need of cleaning. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed for walls and flooring under and behind equipment. Repair/resurface walls and cove base through out where joints and interactions are not smooth and easily cleanable. REPEAT.

Repeat Violation- Full Points, 2- 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection.

General Comment. 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 food employee use clean bare hands to turn off faucet. CDI- Educated employee to use a clean barrier to turn off faucet after doing a handwash. Handwash was redone.

General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink beside prep sink blocked. CDI- Handsink was blocked by rolling cart containing dry goods. Cart was removed. Observed netting stored inside of bar handsink. CDI- Educated employee that items should not be stored inside of handsinks. Netting was removed. 6-301.14 Post a handwash sign at each handsink. Observed both handsinks inside of kitchen with no handwash sign. EHS provided facility with handwash signs.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed ice machine with black residue on baffle. Cleaning frequency needs to increase. Suggested that machine get cleaned immediately and not be used until complete because black residue on baffle is touching ice causing contamination. *See also #14*

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P In walk in cooler observed unwashed produce being stored over ready-to-eat foods. CDI- Storage order was rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P In flip top reach in #2, observed raw eggs being stored over ready-to-eat foods. CDI- Raw eggs were placed on bottom shelf. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee crack raw egg and proceed to continue cooking other foods without doing a handwash and changing gloves. CDI- Educated employee that a handwash and glove change must be done anytime raw food is being prepared. Employee wash hands and put on a new set of gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers, can opener, tongs, ladles and spoons being stored as clean with food debris and sticky residue. CDI- Employee stated plastic containers don't really get used but educated employee that items still need to be cleaned. Containers were removed to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black residue on the walls. Ice machine also has dust coming from the inside filter. Cleaning frequency needs to increase. *See also #11* Observed bar soda nozzles with heavy buildup.

Repeat Violation-1.5 pts- 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 pork and beef in flip top unit and 3 containers of chicken in reach in cooler with no freezer pull date. CDI- Explained freezer pull date process to food employee and PIC and items were date marked with date. Observed blanched carrots and cabbage and an opened gallon of milk with no date mark. CDI- Items were voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed the following items with expired dates: apple slaw-8/8, slaw-9/6, pimento cheese-9/9, artichoke-9/7, seafood gumbo-9/8, and artichoke spread-8/16. CDI- Items were voluntarily discarded.

General Comment. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed items on menus that contain poached eggs and oysters on the half shell with no asterisk. Was not on previous inspections, therefore no points deducted.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 roaches present on wall. PIC stated pest control usually comes every 4 weeks, but now comes every 2 weeks.

General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service to go containers not inverted. Suggested that facility keep these items in plastic sleeving until pest issue gets fixed.

Repeat Violation- Full Points, 1- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.Cleaning needed for racks and surfaces under and around equipment to remove grease, food debris and buildup ; clean out floor sink under prep sink to ensure wastewater is freely flowing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed for walls, flooring and vent covers under and behind equipment. Repair/resurface walls and cove base through out where joints and interactions are not smooth and easily cleanable.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee bottle of water with no lid being stored on the shelving in the back. CDI-The drink was removed. *Drinks are acceptable as long as they are kept covered and away from facility food and equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed product being thawed in the hand washing sink. The thawing methods were correct, except for it being done in the hand sink. CDI-Employee removed the product. *Only use the hand sink for hand washing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed missing dates on product prepared yesterday. CDI-The items were back dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed the pasta salad with a date of 5/7. CDI-The product was discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on the prep counter during start of the inspection. CDI-The cloths were removed.

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 the scoop handle stored directly in the ice. CDI-The handle was moved out of the product.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the saute prep cooler door and to the tall reach in cooler door. Have replaced. REPEAT. Observed the fry flip top cooler missing the bolts that connect the lid to the cooler. Needs repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy cleaning needed to the hoodvents, and tables holding the cooking equipment. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the faucet of the 3-compartment sink and the prep sink. Have repaired. 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 cleaning needed to the walls and fire extinguisher near the hand sink. Have cleaned.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee not properly washing hands when needed. Employee kept touching their face, picking items up off of the floor, and handling raw fish all without hand washing afterwards. CDI-Stopped the employee and instructed that hand washing is needed. Once instructed, employee did much better at hand washing but work is still needed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed missing sell by dates of the shellstock tags stored in the office. CDI-The owner was able to back date the tags.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed date marking stickers not being removed properly after running through the dish machine. CDI-The stickers were properly removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed collards hot holding in a turned off Alto Sham. The product was below 135F. CDI-The product was discarded. Owner explained that they forgot to turn on the Alto Sham.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed a bottle of B-12 vitamins being stored on the counter with facility food. CDI-The vitamins were removed.

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 rice cooling on the prep counter below 135F. CDI-The rice was placed into the walk in cooler to finish the cooling process.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets to the reach in coolers doors to the fry cooler and the saute cooler. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler, the hoodvents, and the wall behind the fryers area. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks at the spray hose and the faucet of the 3-compartment sink. Have repaired.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed missing date labels on the egg drop soup and to the pot pie mix in the walk in cooler. CDI-The items were properly back dated. REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed food product past their date marking times. CDI-The items were properly back dated. REPEAT.

3-501.13 Use approved thawing methods. Observed crawfish thawing in the prep sink with no water turned on. CDI-The cold water faucet was properly turned on.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer onsite at the facility. CDI-The facility has a thermometer purchased.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting board to the steam table. Have resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the equipment around both alto shams, and to the shelving in front of the office. Have cleaned. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink being stored on the counter along with potatoes. CDI-The drink was removed. Drinks can be kept on a bottom shelf away from facility product and equipment to prevent cross contamination.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the bar hand sink. There is no other easily available hand sink for the employees to use. CDI- Soap will be brought out. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar hand sink. CDI-Paper towels were brought out.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no dates labeled on the shellfish tags indicating when the last product from the container was used. CDI-The manager knew when the dates were and will have them properly dated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items being kept on ice as a means of cold holding. The creole sauce, onions & peppers, squash and green beans were all being held above 45F. The unit it is normally kept in has gone out. A maintenance operator is expected today to repair the unit.

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 red beans, and two aioli's with dates past their time/temperature date marking requirements. Also observed a garlic aoli and slaw with incorrect date labels. CDI-The red beans and the aolis were discarded and the garlic aoli and slaw were relabeled with the correct date. REPEAT. *Huge improvement on date marking. Points stayed the same.

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 carrots cooling on the counter. The product is below 135F. CDI-The product was placed into the walk in cooler to finish the cooling process. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the bar reach in cooler, the outside of the white mixer, and the ceiling of the walk in cooler. Have cleaned. REPEAT.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handling raw chicken and not properly wash hands afterwards. CDI-Explained that hand washing needed to the take place.

3-302.11(A) Separate the different types of raw animal foods. -P Observed the raw oysters stored below raw beef in the walk in cooler. CDI-The product was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on several pans stored on the clean equipment rack. CDI-The equipment was brought back to the dish machine for proper cleaning and sanitizing.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed the seafood soup not properly reheated to 165F. CDI-the soup was placed back onto the stove to finish the reheat process.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items past their time/temperature date marking requirements, including the au ju sauce, she crab, pork belly, fried goat cheese, fried chicken bites, pulled beef, and beignets. CDI-All items were properly discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed the rice cooling on the counter below 135F. CDI-The rice was immediately placed into the walk in cooler to finish the cooling process.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed the collard greens not fully cooked to 135F. CDI-The product was placed back onto the stove to finish the cooking process.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed the facility's thermometer reading incorrectly. CDI-The thermometer was recalibrated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of raw chicken being stored on the ground in the walk in cooler. CDI-the items were placed onto shelving. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed the red sanitizer bucket being stored on the ground. CDI-The bucket was placed onto the shelving.

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 the scoop handle stored in the hush puppy mix in the cooler. CDI-The scoop was removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed the large bag of clean cloth towels stored on the ground. CDI-The towels were moved. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. They are no longer easily cleanable. Have replaced. Do Not Paint. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the middle cutting board. Have resurfaced/replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the prep coolers and to the hood vents. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged walls and cove molding around the door frame and 3-compartment sink area. Have repaired. 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 to the walls and floors of the facility. Have cleaned. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink cup stored on top of a flip top cooler such that if the item were to spill, food and utensils would be contaminated. Item moved by PIC. Employee beverages and food items may be adulterated with contaminants such as saliva, and should be kept on lower shelves or areas where spillage or leaks do not contaminate restaurant items.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed heavily dented can stored in the dry goods area such that the can seals may not be intact. Item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a container of creole sauce, containing canned tomatoes, at a temperature of 48F in the walk in cooler. Item was stated to have been used recently by the PIC, and may have overheated during that time. EHS had PIC place the item into a reach in freezer to rapidly cool down to 45F. Potentially hazardous foods may not be kept at temperatures above 45F, as bacterial growth at temperatures higher than 45F is rapidly increased. Potentially hazardous foods must be kept between 45F and 135F, as hot holding or cold holding, as bacterial growth is significantly reduced or stopped below or above these temperatures, respectively. Limit the time that items are held outside of refrigeration by using only what can be immediately used, so that excess product does not sit out of refrigeration.

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

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 a wristwatch while preparing food. Watches and other jewelry other than smooth, plain wedding bands must be removed as they present both a cross contamination issue as debris on the watch may be transferred from product to product, as well as they hinder the proper washing of hands and arms.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed bagged, clean wiping cloths on the floor of the rear dry storage area. Items must be kept off of the floor to prevent possible contamination.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in coolers, observed rusted/damaged shelving in the rear areas. PIC was able to provide proof that facility has a work order currently in to get gaskets and other items repaired. As such, points will not be escalated to 2 points. 4-502.11(A) Maintain utensils in good repair. Observed burnt and damaged utensils such as plastic containers, lids and bowls.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight food debris and dust residue on the reach in cooler gaskets and rear area shelving. Due to slight issue, EHS is not deducting points for this violation.

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 floor and wall damage present throughout the kitchen area.

Observed plastic wrap blocking hand sink 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed can opner collecting residue around internal working. Observed ice mahine collecting residue in bar area. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed rice over oven at 100 degrees not on temperature control. PIC stated that rice is held at room temperature because hot rice does not work for jumbalia. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P CDI - discarded. Maintain rice in cooler at 45 or below or hold rice on time as a public health control with proper written procedure and discard at the end of 4 hours.

Repeat non-compliance: Observed watermelon not date marked. Observed mozzarella dated 7/26. CDI - items discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

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

Repeat non-compliance: Observed cutting boards on flip top unit, at hot hold unit, behind bar, and in storage rack damaged. Observed refrigerator gasket damaged on 2 door upright. Observed non NSF or ANSI listed equipment for storage of items. 4-502.11(A) Maintain utensils in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed residue collecting on exterior on ice machine. Observed food debris in pastic container on shelves in back room across from 2 door upright refrigerator. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.O

Observed employee picking parsley for salad dressing with glove on one hand. CDI - instructed employee to use two gloves and wash parsley. 3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf

Repeat non-compliance: Observed macaroni cooling in walk in at 93 degrees 15 minutes last temperature at 87.6, cooling rate of .3 not sufficient. CDI - moved to freezer with a cooling rate of 1.07 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P

Repeat non-compliance: Observed no date marks on items in flip top. Observed mozzarella not dated in 2 door reach in. Observed spinach in 2 door upright not dated. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Improvement from previous inspection.

Observed oil and vinegar mixtures on top of flip top not labeled. Observed blackening seasoning on top of oven not labeled. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed soiled cloth on cook line not in sanitizer. Observed wiping cloth bucket with sanitizer below 150 ppm. CDI - remade at proper concentration. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed knife stored between cutting board and hot hold unit. 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.

Repeat non-compliance: Observed one 2 door glass front refrigerator indicating for storage of prepackaged items only. Improvement from previous inspection 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Repeat non-compliance: Observed walls around cook line collecting residue. Observed raised outlets collecting residue in kitchen. Observed pipe above boiler collecting residue. Observed wall behind 2 door freezer not painted. 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.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink stored in kitchen. CDI- Drink removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0 ppm, and spray bottle of sanitizer reading 0 ppm. CDI- Dish machine had run out of sanitizer, sanitizer replaced at dish machine and remade in spray bottle to proper strength.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed large pot of gumbo soup at 90 degrees and she crab soup at 117 degrees that had been cooling in depleted ice baths for approx. 2.5 hrs. CDI- PIC voluntarily disposed of these items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed a number of date mark required foods that were refrigerated more than 24 hrs and were not date marked. Observed a few foods date marked past their 7 day shelf life. CDI- Out of date foods disposed of.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed rare seared tuna not asterisked to connect to consumer advisory, CDI- PIC had all menus asterisked as a temporary fix until new menus can be ordered.

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 depleted ice baths in use to try to cool very deep pots of soups. CDI- Reviewed proper cooling methods with PIC, be sure to maintain ice in the ice baths and stir frequently to cool and/or used flat vented pans to cool foods faster.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of a few house and fruit flies in kitchen, facility has a pest mgmt company, maintain pest control efforts to eliminate pests.

4-501.11 Maintain equipment in good repair. A few racks in walk in cooler are rusty, need replacing soon.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several racks in kitchen needing cleaning of dust build up.

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 several areas of walls with damage, not meeting food code standards eg: cased door way to kitchen has gaps at frame to wall, water damage at high ceiling above 3 comp sink, ceiling above can wash is peeling, door way to bar has a wall with holes and exposed receptacles needing repair. Have all walls that do not meet standards repaired as needed. Walls need cleaning of dust.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a container of rice at 132F in the steam table. Observed a container of rice above the stove at 124F. CDI - both containers were reheated to at least 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed all TCS items in the prep unit above 45F by the stove. All items have been in the unit over night. CDI - PIC voluntarily discarded the items. Prep unit is not being used until it is fixed or replaced.

General comment 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 the handle of a knife directly on top of tomatoes in the prep top. CDI - knife was removed.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 prep units and the walk in cooler door. Replace gaskets. Observed a prep unit holding above 45F. PIC will not use the cooler until it is fixed. Verification required 7/7/2016

General comment 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 cleaning needed on the floor of the walk in cooler.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce above ready to eat food in the walk in cooler. CDI - unwashed produce was placed on the bottom shelf.

General comment 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed knives and spoons stored in dirty containers. CDI - utensils were taken to be rewashed a new clean containers were provided.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non NSF freezer in use. Replace with an NSF one. 4-501.11 Maintain equipment in good repair. - Observed split gasket on a prep unit, reach in and the walk in cooler. PIC stated gaskets have been ordered.

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 an open chub of ham with no date in the walk in cooler. PIC stated it was opened Friday. CDI - ham was dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a container of cooked beans and a container of cooked potatoes labeled 11/21 in the walk in cooler. CDI - items were discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Menu does not have the disclosure and items are not marked on the menu. Verification required 12/9/2015

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler in the hallway and the walk in cooler. Replace gaskets. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed 4 reach in coolers (NSF) that are labeled for bottled and packaged items only. Remove these and replace with NSF food coolers.

4-501.114 Chemical sanitization-concentration; Observed Quat sanitizer available in spray bottles measuring 0ppm. CDI sanitizer corrected during inspection.

6-501.111 Controlling pests; Observed flies throughout facility.

4-602.13 Non-food contact surfaces ; Keep equipment clean; Observed surfaces of kitchen equipment and dry food containers all collecting debris in need of cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed in to dirty dish pit.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Properly store clean equipment; Observed clean utensils stored inside dirty bus tubs underneath prep table.

4-202.16 Nonfood-Contact Surfaces - C; Keep equipment in good repair; Observed lid to chest freezer broken held together with duct tape in need of repair. 4-202.11 Food-Contact Surfaces-Cleanability - PF; Keep equipment in good repair; Observed melted plastic containers in need of replacing.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed surfaces of cooking equipment collecting debris in need of cleaning.

6-501.111 Controlling Pests - PF; keep facility free of pest; Observed ants and flies in kitchen area.

4-202.16 Non-food contact surfaces; Keep non-food contact surfaces in good repair. Observed numerous split gaskets on coolers throughout.4-501.12 Cutting surfaces; Keep cutting surfaces in good repair; Observed gouged / stained cutting boards in need of resurfacing.

4-602.13 Non-food contact surfaces; Keep non-food contact surfaces clean; Observed inside bottom surfaces of stand up cooler / freezer units collecting debris in need of cleaning; Observed surfaces of kitchen equipment in need of cleaning.

6-201.11 Floors, walls and ceilings; Keep floors, walls and ceilings clean; Observed flooring throughout in need of general cleaning.

2-401.11 Eating, Drinking, or Using Tobacco; Properly store employee beverages; Observed employee drink stored on prep table in kitchen area.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold hold PHF products; Observed walk-in cooler not functioning properly having numerous PHF products measuring 54 degrees F (raw and cooked proteins, cheese, milk, heat treated vegetables). CDI all pHF products moved to functioning unit until repair can be made; VR to ensure walk-in is repaired.

6-501.111 Controlling Pests; Keep facility free of pest; Observed numerous fruit flies throughout establishment.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Properly store clean utensils; Observed clean lids stored in dirty bus tubs. (keep tubs in wash rotation)

(general comment) 4-101.19 Nonfood-Contact Surfaces; Keep non-food contact surfaces in good repair; Observed lid to chest freezer broken in need of replacing.

6-201.11 Floors, Walls and Ceilings-Cleanability; Keep flooring clean; Observed storage on floor throughout establishment; Observed flooring underneath cooking equipment collecting debris in need of cleaning.

4-601.11 (A) Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

6-501.111 Keep facility free od pest; Observed fruit flies back bar area and at entrance to kitchen near shelving.

4-901.11 Properly air dty; Observed numerous containers stacked wet in kitchen area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize food contact surfaces; Observed metal containers stored clean with food debris stuck to surfaces; Observed mold build up inside ice machine in kitchen area; Containers pulled and placed into dirty dish pit. Mold removed from ice machine and surfaces cleaned and sanitized.

4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed piping from cooking equipment collecting debris in need of cleaning; Observed surfaces of cooking equipment collecting debris in need of cleaning.

Prevent contamination by practicing no bare hand contact with RTE foods; Observed employee touch RTE cut lemons with bare hands; lemons discarded and employee used gloves to touch RTE food products.

Properly wash, rinse and sanitize food contact surfaces; Observed containers stored clean with food debris stuck to surfaces. Containers pulled and placed into dirty dish pit.

Keep facility free of pest; Observed large amount of fruit flies at bar area in need of attention.

(general comment) Properly air dry; Observed numerous containers stacked wet in kitchen area.

Keep facility free of pest; Observed large amounts of fruit flies at bar area in bonus room area.

Prevent contamination during storage; Observed raw fish stored in vacuum packages not frozen; remove from packaging before thawing; fish removed from packaging during inspection.

Keep flooring clean and in good repair; Observed raw wood throughout facility in need of sealing; Observed flooring underneath cooking equipment in need of cleaning.