WALDHORN RESTAURANT

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed pans stacked while wet. Clean and sanitize in sufficient time so that they can thoroughly air dry until completely dry, and do not stack until completely air-dried. Go through utensil stacks to assure that all pans are completely air-dried.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Repeat violation. Go through all cutting boards and re-surface or replace cutting boards that are deeply scored and replace or re-surface. Wooden cutting butcher block needs to be sanded so that it is smooth and easily cleanable. Re-surface or replace rusted metal shelving and rusted bottom solid shelf 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. Observed some fan covers to be dusty and in need of more frequent cleaning so that dust does not build up.

6-301.14 Post a handwash sign at each handsink. Observed no signage for hand sink upon entrance to main kitchen. CDI- EHS provided sign. (-0)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sani-bucket on prep table near equipment. CDI- Sani-bucket relocated to adjacent table away from prep area. (-0)

REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed make top cutting board at side of kitchen across form WIC’s with deep scoring, in need of replacement. (-0.5)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 130F sausages in hot holding at stove. CDI- PIC reheats to 165F and returns to HH. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce in RIC at 44F. CDI- PIC states likely due to door held open and it recently used to stock fliptops. Lettuce rapidly cooled on sheet pan in WIC. (-0)

4-501.11 Maintain equipment in good repair. Observed deteriorating rubberized coating on clean dish rack to left of dish machine. Replace at earliest opportunity. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at back fliptop with deep scoring, in need of replacing. (-0)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P -Observed 1 food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels in employee restroom. CDI, towels supplied.

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 2 packages of bologna not date marked and container of milk with open date of 6/17. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-302.11 Supply toilet tissue at each toilet. -Pf - observed no toilet tissue provided in employee restroom. CDI, toilet tissue supplied.

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 open employee beverage over food prep area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee pick soiled item up off ground then proceed to food preparation. CDI, employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell egg stored over RTE food in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bottle of oven cleaner stored on clean drainboard of 3 compartment sink. CDI, cleaner relocated for proper storage.

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 orzo salad and carrot salad cooling in deep plastic containers in Reach in cooler. After 20 minutes temperature for both items remained the same. CDI - PIC spread out items on pan and placed in freezer for rapid cooling. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 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 tiles throughout kitchen. Repair/replace 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 vents and light covers with dust accumulation in dish area. Clean as necessary to preclude build up of dust. - 0.5 -

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee handle garbage with gloves then change gloves and handle clean equipment for food preparation without washing their hands between glove changes. CDI, employee rehashed hands.

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 salmon from Performance foods per operator listed on menu consumer advisory but operator did not have parasite destruction letter from supplier. Conflicting information provided by Operator as they stated that they don’t offer it undercooked. Vr to ensure parasite destruction letter provided or ensure asterisk removed from item if not offered undercooked to consumer.

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 1 package of cooked potatoe with date of preparation of 4/16. CDI, potato voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damage to ceiling near back door.

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 recently prepped TCS foods in prep top above 41F. Ensure foods are properly cooled before placing into prep unit for cold holding. PIC will frequently check temperatures in unit to also ensure unit is working properly. Food storage in unit is limited and EHS unable to determine whether issue is unit repair or cooling process. However, according to PIC, foods in cold prep were possibly out at room temperature during prep before placed into unit. CDI-Items were pulled from unit and placed into walk-in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 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: 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 . Observed cut purple cabbage prepped the previous day with no date marking. CDI - PIC was educated on cut leafy greens, and cabbage was labeled properly. No point escalation, observed improvements.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on the stove and not in sanitizer bucket. Observed wet wiping cloth stored in quart sanitizer bucket at 0 PPM. CDI - Sanitizer was replaced with sanitizer at the proper concentration and the wiping cloth was placed inside the sanitizer bucket.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. PIC could not locate thermometer to properly test high temp dish machine. CDI - Owner locates thermometer as report is being finalized.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM was present at the time of the inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, 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 portioned penne pasta with no date marking. CDI - Proper date marking was added to pasta.

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 containers of sals and spices with no labels. CDI - PIC added labels to each container.

4-501.11 Maintain equipment in good repair. Observed large rusted hole in bottom portion of prep table in kitchen. 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 side of warmer covered/being held together with duct tape.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed blanched broccoli, diced tomatoes and multiple house made sauces in walk in cooler without lids or wrappings.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed pitcher being stored with handle down in the sugar. CDI: PIC removed 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. Observed debris on non food contact surfaces of slicer. CDI: PIC cleaned slicer.

5-501.17 Provide a covered waste bin in female restrooms. Observed shared employee restroom without covered trash can.

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 . Sliced ham cooling in WIC with tight wrap, lettuce cooling in reach in coolers. CDI- Moved to WOF for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloth stored on table. Store in sanitizer buckets.

2-201.11(A - C) & (E) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Facility did not have updated Employee Health acknowledgment form. CDI: educated and provided PIC with website to obtain updated Employee Health acknowledgment form to properly inform employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided PIC with website to obtain template plan for written procedures.

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 no records/paperwork from distributor indicating that salmon that can be served undercooked on menu does not container live parasites. CDI: salmon will be fully cooked until letter/records can be obtained.

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 a zip lock bag mashed potatoes inside walk-in cooler without date mark. CDI: item was properly dated. Observed a pan of lettuce inside produce walk-in and a opened gallon of milk in server reach-in cooler with dates that had rubbed off. CDI: PIC re-dated products properly.

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 a container of sugar and bread crumbs inside dry storage room without labels. CDI: PIC labeled items properly. Observed containers of dry goods at bakery area not labeled. CDI: PIC labeled all products.

4-501.11 Maintain equipment in good repair. Observed a few torn gaskets on reach-in and prep coolers. Observed faucet leaking at 3-comp sink and in need of repair. PIC stated that work order is in for replacing whole faucet. Observed stained plastic food containers in need of replacing if no longer can be cleaned.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in employee restroom.

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 some areas on floors especially area by walk-in cooler and freezer where tiles are cracking and need to be regrouted. PIC has work order in for floor tiles.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed cover missing from lights above 3-comp sink.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf OBSERVED no time stamp on the foods holding. End time occurred shortly after inspection began and food was discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED employee without a beard guard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked together by cooking line. CDI - PIC separated all pans to allow for proper air circulation. - 0.5 -

4-502.11(A) Maintain utensils in good repair. Observed few torn gaskets throughout facility. Observed rusted shelving in salad prep cooler. CDI - PIC stated new gaskets have been ordered and should be delivered by today or tomorrow. - 0 -

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed few cracks in floor tiles by back prep tables. - 0.5 - ** Facility Prep Day - most coolers turned off over night and not turned on again until Tuesday. All food items moved to walk in coolers. **

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed two boxes of unwashed produce stored over ready to eat foods in walk in cooler. CDI - PIC rearranged storage order. All other storage order good. - 0 -

3-304.13 Linens and Napkins, Use Limitations - C Observed wiping cloths stored inside of container of cooked asparagus. PIC noted he normally uses cheese cloth for these items. CDI - Wiping cloths removed. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hats upon beginning of inspection. CDI - Hats worn by all employees. - 0.5 -

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several cutting boards in need of resurfacing or replacement. - 1 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys stored on prep table. CDI - Employee removed keys. - 0 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on shelf next to clean utensils. CDI: PIC relocated beverage to approved location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed carrot slicer stored as clean dirty with food waste. CDI: PIC sent slicer to be W/R/S.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Obseved low QA sanitizer solution(50ppm) in buckets throughout facility. CDI: Food employee remade sanitizer solution(150ppm).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked penne, cheese, and spitlez maintaining temperatures above 41F. See chart above. Repeat, but improvement since last inspection. CDI - Items taken back to WIC for cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers of sausages date marked 6/6 or 6/14, but all sausages were opened from package on 6/16. Also observed portion cup of garlic/oil mixture dated 6/5. CDI - All labels on sausages corrected. Garlic/oil mixture voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed outside freezer with ice buildup on floor and above door. No signature needed due to COVID-19 guidelines.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed that the cold water faucet is not working on hand sink in bar area. It was determined during inspection that when the cold water is on, a severe leak in the pipe to the water faucet floods the bar area. CDI- Owner repaired the facility.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, sliced lettuce, and beef Rouladen that were held above 41 F. CDI- All items were denatured and discarded into trash.

6-202.15 Outer Openings, Protected - C Observed damage to screen in screen door in back of facility (needs repairing).

2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Observed one cup of coffee on mixer. CDI- Discarded.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee cutting lemons with bare hands. CDI- Lemons discarded, discussed with employee and PIC that BHC is not allowed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed egg yolk/wash in reach in cooler recorded at 56F. PIC stated they were just mixed and were now cooling. CDI- Brought to WIC to coool down.

4-501.11 Maintain equipment in good repair. Plastic covering for WIC torn.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed roast beef cooling while wrapped in plastic inside cold drawer prep cooler. CDI: roast beef removed, transferred to sheet pan, and placed inside walk-in cooler. Observed hash cooling while covered in plastic. CDI: moved to sheet pan and stored in walk-in freezer.

4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk-in cooler 1. Replace/Repair damaged handsink faucet fixtures. Re-attach handsink at front back to wall. Observed torn gaskets on both walk-in coolers. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged cutting boards

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 cracked/damaged floor tiles in various areas of kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce cut in the reach in and flip top above 45F. Observed sour cream in ice on line above 45F. See chart. CDI-PIC discarded items.

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 plastic wrapped roast beef cooling in reach in on line stacked on top. CDI-PIC educated on cooling methods and items moved and unwrapped on to sheet pan in walk in. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food with a beard and no beard guard.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the prep surfaces and counters.

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

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 tile in kitchen.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Ensure unwashed produce are separated from other ready to eat foods. Observed unwashed melon, oranges, and lemons stored over ready to eat foods in walk in unit 2. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed 2 knives and can opener stored as clean but soiled with debris. CDI, equipment relocated for cleaning.

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 1 tightly covered container of tomatoes cooling in low reach in prep unit and tray of baked potatoes cooling on prep table upon arrival. CDI, operator transferred items to walk in unit to rapidly cool.

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 with watch.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed package of oven mits stored next to chemicals on storage rack.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed several metal trays with damages to corners. Observed 2 strainers with damage and 1 light out under hood ventilation system. 4-205.10 Food Equipment, Certification and Classification - C - Use proper equipment and use according to manufacturers intended use. Observed wooden table stored near walk in unit used to prep and tenderize meat according to PIC.

2. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above prep table. Repeat.

6-301.11 Hand washing Cleanser, Availability - PF - Observed no hand soap left in dispenser behind bar. CDI, operator refilled dispenser.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed pan of sauerbraten not identified when product was pulled from freezer and had a date of preparation of 7/26. CDI, food voluntarily discarded by operator.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths on waist of food employee.

3-304.12 In-Use Utensils, Between-Use Storage - C - Observed handle of spoon in contact with food ingredient in dry storage container.

4-502.13 Single-use and single-service articles may not be reused. Observed facility reusing single-service manufacturer food containers.

4-501.12 Cutting Surfaces - C - Observed bar cutting board and cutting board in kitchen in need of resurfacing or replacement. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed some damage to 2 food storage containers. CDI, operator removed containers from use.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on prep tables. CDI by instruction.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee turn faucet off with their bare hands after handwashing. CDI by instruction.

as 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - TCS foods shall be cold held at 45 degrees F and below. Observed 2 containers of meat above 45 degrees F. CDI, operator transferred foods out of temperature to rapidly cool.

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

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed damaged food scale with plastic food contact surface cracked and no longer easily cleanable. CDI, operator removed equipment from use.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Store wet wiping cloths inside sanitizer in between uses. Observed wet cloth on slicer, counter surfaces and on waist of food employee.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed condensation leak inside walk in cooler 2. Repair. 4-501.12 Cutting Surfaces - C - Cutting surfaces shall be free from heavy scarring or scratches. Observed heavy scratches on cutting board at bar. 4-205.10 Food Equipment, Certification and Classification - C - Observed white Oster for household use only.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing equipment shall be cleaned as often as necessary to keep them clean. Observed inside dish machine in need of deliming and cleaning.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee food and belongings. Observed staff food over customer food inside tall reach in prep unit.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed carpaccio stored above ice crean and commercial packaging of raw chicken open and stored in contact with package of french fries in low reach in refrigerator. CDI, foods relocated for proper storage. Observed raw pork stored over french fries in low reach in drawer. CDI, foods relocated for proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer blade stored as clean but soiled with food debris, observed knife stored as clean on holster but soiled with dried food debris. Observed storage container stored as clean but soiled with food debris below table. CDI, equipment relocated for cleaning.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled cloths stored on ground at prep line. Observed a soiled cloth around waist of kitchen employee.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed 3 split gaskets on prep refrigerators. PIC had ordered gaskets and showed the box of gaskets while on site. Improvement made since previous inspection. Install new gaskets. l

5-203.12 Toilets and Urinals - C - Observed a toilet damaged in women's restroom.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store unwashed produce below other ready to eat foods. cdi, Observed unwashed produce stored above ready to eat foods in walk in cooler 2. CDI by instruction. Observed red wine mix uncovered / unprotected in outdoor walk in cooler. CDI by instruction.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed heavy accumulation of grease and food debris on baking trays under prep table. CDI, trays relocated for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed a large container of sausage with a date of preparation of 9/21 and a package of cooked chicken with a date of preparation of 9/20. CDI, operator voluntarily discarded foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers being wet stacked on storage rack. Repeat. 4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen stored on wall in dry storage room.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper calibration. Observed a split gasket on produce walk in cooler. Observed 1 wire fryer basket in poor repair at dry storage rack. Improvement made since previous inspection.

5-203.12 Toilets and Urinals - C - Observed urinal in mens room and toilet in women's room out of order.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed ice machine accumulating soil residues under plastic shield. Clean.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed ice stored on ground in outdoor walk in freezer unit.

3-304.14 Wiping Cloths, Use Limitation - C - Observed wet wiping cloths stored on prep table near rear exit door. Observed absorbant towelette stored under cutting board in kitchen. Repeat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use scoop stored in water below 135 degrees F and a scoop without a handle used to dispense food from dry storage ingredient container.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed some wet stacking of pans in kitchen. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - store clean linen in a clean, dry area. Observed clean towels hanging over spalsh guard between handwashing sink and dump sink at bar. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed single-service cups stored on ground in upstairs storage room.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gaskets on reach in refrigerator doors and on door of walk in freezer. Repeat. Observed light out under hood ventilation system. Observed damage to door of walk in freezer. Observed 2 wire strainers with heavy dents and no longer easily cleanable. Strainers voluntarily discarded by PIC. 4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces exposed of splash or spillage shall be constructed of smooth, nonabsorbant and easily cleanable material. Observed cardboard boxes from eggs being used to store packaged food in walk in freezer. Repeat. 4-205.10 Food Equipment, Certification and Classification - C - food equipment shall meet ANSI / NSF standards. Observed Masterbuild smoker used to smoke fish for taste according to PIC intended for "household use only"

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and eilings shall be constructed to be easily cleanable. Observed some damage to floor under door of walk in cooler 2. Repair crack.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed can opener blade soiled with food debris but stored as clean. Observed dough press soiled with food debris. CDI by instruction. Can opener relocated for cleaning.

. 3-501.15 Cooling Methods - PF - USe proper methods to cool foods. Observed large containers of consimate cooling in walk in freezer in deep containers in plastic containers. CDI, operator transferred food to shallow metal containers to faciliate heat transfer.

4-204-112 Temperature Measuring Devices-Functionality - PF - Ensure cold hold and hot hold equipment have a temperature measuring device. Observed a broken thermometer used to measure ambient air temperature inside low reach in freezer. Replace with working temperature measuring device.

3-307.11 Miscellaneous Sources of Contamination - C - Protect food from miscellaneous sources of contamiantion. Observed handwashing sink installed directly next to prep table in kitchen. Install barrier or splash guard to prevent contamination of food and equipment.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses and containers of sanitizer shall be stored 6 inches from the ground. Observed 2 absorbant towels stabilizing cutting boards at prep line.

4-501.11 Good Repair and Proper Adjustment-Equipment - C- Keep equipment in good repair and proper adjustment. Observed split gasket on door of walk in freezer. • . 4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces exposed to splash or spillage shall be constructed of smooth, non-absorbant and easily cleanable material. Observed cardboard boxes and coardboard boxes used from egg utilized to stored packaged food in walk in freezer. Repeat. Provide proper nonabsorbant, easily cleanable container.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed dish machine in need of deliming.

2-102.12 Certified Food Protection Manager - C - At least one person in a managerial capacity with control over food preparation or service shall be on site and be an ANSI accredited certified food protection manager. CDI by instruction.

2-301.14 When to Wash - P - Wash hands between activities that contaminate them . Observed food employee handle soiled cloth and proceed to handle clean tongs without washing their hands in between. CDI, employee washed their hands. Observed some food employees demonstrating good hand washing procedures. Improvement made since previous inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw fish with commercial packaging open and stored over cooked foods in walk in freezer. Observed ground beef stored above ready to eat food on rack in walk in cooler. CDI, items relocated for proper storage. Observed unwashed produce stored over other ready to eat foods in produce walk in cooler. CDI by inst. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store foods in wrappings, packages, or covered containers. Observed foods uncovered / unprotected in freezer. CDI, operator covered containers. Observed drink pitchers uncovered / unprotected at wait station. CDI, operator covered drink pitchers.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Date mark TCS foods that are potentially hazardous ready to eat and held over 24 hours. Observed pasta not date marked in walk in cooler. CDI, operator voluntarily discarded foods. Ensure frozen foods are date marked with a date froze and a thaw date or other effective means as well. CDI by instruction.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - Provide consumer advisory for raw or undercooked animal foods. Observed consumer advisory updated on menu with a DISCLOSURE statement and REMINDER statement. Observed sunny side up egg offered on Fleischkase menu item. Ensusure food is identified with consumer advisory. CDI by instruction, ensure food item identified on menu by next inspection.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed a bottle of bleach stored on rack near containers of food. CDI, bleach relocated for proper storage.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store foods 6 inches from the floor. Observed foods in walk in freezer stored less than 6 inches from the floor.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several pans being wet stacked above 3 compartment sink. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store equipment 6 inches from the ground. Observed equipment in boxes stored on ground in storage room. Provide shelving to properly store equipment.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Single-service articles shall only be used for one use. Observed single-service sour cream containers being reused.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed several split gaskets on reach in refrigerator and walk in freezer door. Repeat. Observed 1 damaged fryer basket. Repair. Observed damaged ice machine cover. Replace. Observed damage to side sneeze guards at buffet. 4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment shall be constructed of nonabsorbant materials. Observed cardboard boxes stored in walk in cooler used for storage of food. Provide a nonabsorbant, easily cleanable container.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Ensure effective test kit available to measure sanitizer concentration. Observed current test strips not able to read 150 ppm. Verification return to ensure effective test strips are provided.

5-205.15 System Maintained in Good Repair - - Plumbing stem shall be maintained in good repair. Observed faucet handle broken and players used to turn water on at 3 compartment sink. Repair. Observed hot water at faucet of 3 compartment sink at 117 degrees F. Verification required by 12/21/15 5-202.13 Backflow Prevention, Air Gap - Provide air gap on PVC pipe below dish machine. Observed piping below dish machine without an air gap. Provide air gap.

6-101.11 Surface Characteristics-Indoor Areas - C - Nonabsorbant flooring shall be provided in areas subject to moisture such as food preparation areas. Observed carpet flooring provided in kitchen. Observed some floor damage to walk in freezer floors and walk in cooler floors. Maintain in good repair to facilitate cleaning.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - ceiling vents in restrooms accumulating dust. Maintain clean. 6-202.11 Light Bulbs, Protective Shielding - C - Provide shatter-proof, shatter-resisant lighting in areas above food and equipment. Observed uncovered

2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store foods in wrappings, packages, or covered containers. observed several containers of foods uncovered / unprotected in walk in cooler. CDI, operator covered foods. Store raw animal food so that cross contamination is prevented. Observed raw meat packages removed from commercial packaging and stored over stock in walk in cooler. Observed raw chicken removed from commercial packaging and stored over fish in walk in freezer. CDI, operator relocated foods during inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at required concentrations. Observed quat sanitizer in several spray bottles below required concentration on rack. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed ice machine accumulating black soil residue. Observed a can opener and slicer accumulating food debris. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed a low reach in refrigerator not holding TCS foods at required temperature. Observed a tall reach in True refrigerator no in good repair and not holding required temperature as indicated by thermocouple. CDI, operator called company, Affordable Refrigeration to schedule repair while on site. TCS foods in unit over 4 hours were voluntarily discarded by operator and those recently placed in unit were relocated to rapidly cool. TCS foods in low reach in prep unit relocated to walk in cooler to rapidly cool as operator stated foods were recently placed inside refrigerator.

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 a large container of cooked duck not date marked and operator stated would be in walk in unit up to 2 days. Observed a package of prime rib not date marked in walk in cooler. CDI, operator voluntarily discarded foods.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a REMINDER statement but no DISCLOSURE statement for consumer advisory. CDI, provide proper consumer advisory by next inspection. Handout provided to operator.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 2 toxic cleaners stored over clean equipment at bar. CDI, toxic substances relocated.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed a container of stock cooling in bulk container in walk in freezer. CDI, operator transferred stock to shallow containers to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stabalizing 2 cutting boards in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed torn gaskets on most of reach in refrigerator door and walk in freezer units. Repeat. Observed 2 prep refrigerators not holding required temperature. Observed 4 lights under hood not functioning. 4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free of cracks or loose wires. Observed 2 fryer baskets in poor repair. CDI, operator removed equipment from use. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C - Seal behind handwashing sink pulled away from wall at baking area.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. - Observed dust vent located on ceiling above flip top prep unit. Clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on can opener. CDI - cleaned during inspection. Observed sticker residue on multiple containers. CDI - items taken to remove stickers and be rewashed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed pasta tightly wrapped at 50F. CDI - item was uncovered to cool. Observed a container of lettuce at 60F in the reach in cooler in the back. Cool lettuce down in the walk in uncovered. Once it is 45F, put it in the reach in.

4-501.11 Maintain equipment in good repair. - Observed broken drawer door by the grill. Gaskets are split on almost all reach in and prep units. Handsink in the back is falling off the wall. Reseal to the wall. PIC stated the gaskets and drawer parts have been ordered.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed a piece of carpet on the floor of the produce cooler. Remove carpet.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed a light shield missing by the office. PIC stated the shield has been ordered.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak stored directly over cooked duck on a sheet pan in the walk in cooler. CDI by rearranging storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli meat slicer stored clean with food debris on it. CDI by recleaning.

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 Observe pork shanks at 74F after 3 hours cooling in the walk in cooler. CDI by reheating pork shanks to above 165F (see chart).

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 containers of sauerkraut dated 9/4, 9/7, and 9/11 throughout the facility. The operator stated that the sauerkraut was frozen on the dates listed and then pulled to thaw today. CDI by adding additional dates to indicate they were frozen and thawed.

7-201.11 Store toxic materials to avoid contamination. -P Observed chaffing fuels and a sanitizer spray bottle stored over clean linens in a storage closet. CDI by rearranging storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping cloths stored on counter tops.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go boxes and other single use items stored on the floor in the second floor storage closets.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed water coming out of the faucet at 106F at the bar sink after several minutes of testing.

3-301.11 Preventing Contamination from Hands - P,PF. Food employees may not touch ready to eat foods with their bare hands. Observed cooked sauerkraut and cooked french fries being barehanded. CDI by discarding both items.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed ice machine in dry storage area with black mold growth on the inner surfaces. CDI by recleaning.

3-501.14 Cooling - P. Potentially hazardous foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F or below. Observed large roasts of meat that were not separated into smaller portions that were still out of temperature after 1 day (see temperature chart). CDI by discarding.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held cold shall be maintained at 45F or below. Observed multiple items in the walk in meat cooler that were out of temperature (see temp. chart). CDI by discarding, product disposition form filled out. VR within 10 days to see if walk in cooler is functioning properly.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Foods shall be discarded if they exceed their temperature and time combination except time that the product is frozen. For potentially hazardous foods being held at 42-45F they shall be discarded after 4 days. For potentially hazardous foods being held at 41F or below they shall be discarded after 7 days. Observed 4 containers of meat that were out of date. Operator stated they were frozen and then recently thawed but no datemark sticker was on the food indicating the thaw date. CDI by adding a thaw date.

7-201.11 Separation-Storage - P. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single use items. Observed a container of bleach disinfectant stored on a shelf above the baking preparation area. CDI by removing.7-204.11 Sanitizers, Criteria-Chemicals - P. Chlorine sanitizer shall be between 50-200ppm. Observed bleach spray bottle stored above bakers prep. area at greater than 200ppm. CDI by discard.

3-502.11 Variance Requirement - PF. A food establishment shall obtain a variance from the regulatory authority before packing food using a reduced oxygen packaging method. Observed raw meats being vacuum packaged on site. CDI by discontinuing use of vacuum packaging until proper documentation has been provided.

8-103.11 Documentation of Proposed Variance and Justification - PF. Before requesting a variance, the person requesting the variance shall provide specific documentation as listed under 8-103.11 in the food code. Observed only partial documentation for variance application.

3-501.15 Cooling Methods - PF. Cooling shall be accomplished by placing food in shallow pans, separating the food into smaller portions, or other effective methods. Observed large roasts of meat stored in a plastic container that were out of temperature (see temperature chart). CDI by discard.

4-302.12 Food Temperature Measuring Devices - PF. A temperature measuring device with a small diameter probe shall be provided for taking the temperature of thin masses. Observed only thick stemmed NSF thermometers on site. Facility has thin slices of meat, sliced tomatoes, and cut lettuce that would require a small diameter probe. VR within 10 days.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed food containers stored on the floor in the both walk in freezers.

3-304.14 Wiping Cloths, Use Limitation - C. When not in use, wet wiping cloths shall be stored in sanitizer buckets. Observed three wet wiping cloths being stored on counter tops.

4-901.11 Equipment and Utensils, Air-Drying Required - C. After cleaning, equipment and utensils shall be air dried before being stacked. Observed 5 pans stacked while wet.

4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth, free of cracks, chips, sharp internal angles, and similar imperfections. Observed two cracked plastic containers and one metal strainer with frayed wiring. CDI by discard.

3-301.11 Preventing Contamination from Hands. Employee observed removing cooked pasta from ice bath with bare hands and mixing pasta with seasoning. Operator advised pasta was going to be placed in walk in cooler. CDI- Verbal education as to how to handle ready to eat foods. Employee washed hands and put on gloves before returning to work with pasta.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. Three containers of sauerkraut in walk in cooler 1 with the prep date of 8/1/13 and one container of cooked veal in walk in cooler 2 with the prep date of 8/1/2013. All food items at or under 40F, but past allowable storage date of 7 days. CDI- verbal education and correction as to the rule requirement, operator voluntarily discarded all.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Per menu review today, no consumer advisory has been provided for steaks cooked to order and for beef carparccio. Discussed options with operator, provided handout. Return visit to be completed by August 18, 2013.

3-502.12 Reduced Oxygen Packaging, Criteria. Operator observed to be using reduced oxygen packaging for raw meats. CDI- verbal education as rule requirement; handout and application provided to operator today.

8-103.11 Documentation of Proposed Variance and Justification. SEE ITEM NUMBER 27

3-501.15 Cooling Methods. Food items in prep cooler drawers, make tops of prep coolers, and items tightly covered in facility reach in cooler. CDI- all cooling methods corrected.

4-502.11 (B) Good Repair and Calibration. Three of five stem thermometers more than four degrees off in calibration. CDI- operator calibrated all using ice point method.

3-302.12 Food Storage Containers Identified with Common Name of Food. Dry seasonings and mixes at the cook line not labeled per rule; one large container of sugar not labeled. CDI- all labeled.

3-305.11 Food Storage-Preventing Contamination from the Premises. Large container of bread stored on the floor in the walk in cooler. Storage corrected.

4-101.19 Nonfood-Contact Surfaces. Remove all tape from handles of containers at bakery area, replace all damaged/ corroding shelving, and replace all damaged cooler unit gaskets.

4-302.14 Sanitizing Solutions, Testing Devices. Operator advised that they do not have testing strips for Quat sanitizer. Operator was advised that return visit to be completed by August 18, 2013 to check for replacement of test strips.

•4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Two racks of shelving in dry goods room need to be cleaned of dust build up.