LONGHORN STEAKHOUSE #136

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee work with raw chicken and utensils for raw items and then work with RTE fully cooked shrimp. CDI - food employee washed hands and voluntarily discarded shrimp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in prep unit, lowboy, breading station, and on ice bath cold holding above 41F. Ambient temperatures of all units are 41F and below. See temperature chart. CDI - all items in prep unit, low boy, and breading station moved to WIC for rapid cooling. All other items voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 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 ranch in LB held for 8 days. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed macaroni and cheese cooling in LB not moving temperature. LB2s ambient temperature is 41F. PIC turned down temperature to allow for compliance. Observed Romain and tomatoes cooling in LB3 not moving temperature. EHS educated PIC on reliable cooling methods. CDI - PIC moved to WIC for rapid cooling. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed several flies throughout the inspection. PIC stated they have called pest control for on-site visit.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed several dishes wet stacked on the clean dishes rack. Dishes should be stacked in a way to allow for drying. CDI - PIC rearranged to allow for air drying.

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 inside and outside of prep units, low boys, and RIC with visible food debris, and build up. Increase cleaning frequency.

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. Floors had debris and were damp throughout the inspection. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. EHS observed preportioned cups of four-cheese sauce and spinach artichoke dip in a reach-in cooler at 52F and 50F. Ambient temp of the unit was 55F. CDI. PIC voluntarily discarded the food that was out of temperature. 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. EHS observed several flies throughout the inspection.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed several dishes wet stacked on the clean dishes rack. Dishes should be stacked in a way to allow for drying.

4-501.11 Maintain equipment in good repair. The reach-in cooler near the line had an ambient temp 55F. PIC stated maintenance would be called. EHS also observed ice buildup on the floor, walls, and condenser of the Walk in Cooler. * REPEAT*

5-205.15 Maintain a plumbing system in good repair. EHS observed a small leak coming from the faucet of the two compartment sink. 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. EHS observed the sprayer of the hose hanging in the mop sink and touching the drain, as well as a chemical hose without a 1" air gap. CDI. PIC moved the sprayer and cut the chemical hose to provide an air gap.

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. EHS observed dust on the wall and ceiling over food bowls on line. CDI. Lid was added. PIC stated they would clean the dust when they have time. Floors had debris and were damp throughout the inspection. General cleaning frequency should be increased.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed one food employee hand dispensing salad mix, touching timer system buttons, adjusting clothing and going in and out of walk in cooler without changing gloves after washing hands. CDI - PIC coached new employee on when to change gloves and wash hands. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine at 0 ppm while dish machine in use for dish washing. CDI - PIC instructed machine refilled with fresh water and concentration within range. -1.5- 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup in pans stored as clean to the immediate left of clean drain board of dish machine. CDI - Dishes cleaned. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees in cook line with bracelets and smart watches on arms while preparing food. Remove before food prep begins. -0-

4-501.11 Maintain equipment in good repair. Observed damaged door on walk in freezer and ice buildup around condenser fan in walk in freezer. Repair and make sure no food has ice buildup below condenser. -0-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed buildup in lower sections inside dish machine and along piping sections up the interior wall. Clean at least every 24 hours to prevent buildup. -.5-

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 outsides of stacked pans on drying shelf, touching inside of food contact surface of next pan. Observed buildup on outsides of 5 gallon buckets used to store plastic bags above prep station near soup kettle. Observed buildup on top gasket of walk in cooler door. Clean often enough to prevent buildup. -0-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed red hose attached for high pressure soil removal in dish pit without a backflow preventer. Hose left ON throughout day. VR no later than 03/02/2026 to ensure correct backflow device installed or hose turned OFF between uses. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen area. Per PIC, facility has pest control. Maintain and increase as necessary to free facility of flying insects. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed prepared fruit salad and cooling mushroom stored directly under soiled electrical lines and insect device. Keep food in a clean dry place. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans near dish pit and over 3-comp sink. Allow dishes to air dry before stacking. REPEAT -1-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go containers stored in standing water under sink that PIC states is not in use. Move these to a clean dry location. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed missing faucet handles on rear 1-comp sink and leak at can wash hot water faucet and bell housing while water in use. Repair. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Maintain enclosure clean. Observed dumpster area with spilled grease on the pad and outside of containers with heavy buildup. Clean often enough to prevent buildup. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observe large mixer stored in hand sink near ice machine in kitchen area. REPEAT (half points due to no points taken at last inspection).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observation: EHS observed utensil (tong and spoon) in the facility that were stored clean that had visible food debris on them. EHS observed metal pans that had sticker residue on the outside of the pan making contact with the food-contact surface. CDI- items were taken to dish machine and properly cleaned. REPEAT (full points) no risk control plan due to serverity. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Clean interior of microwaves at serving line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean cords and screens in serving area. Clean exterior of containers, fryers, grills, and shelving in kitchen area. 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 walls at dish machine and behind grill areas in kitchen . Clean dust from ceiling tiles and a/c vents in dish room and 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 Observation: EHS observed that the facility did not have a written vomiting and diarrheal plan. CDI: EHS provided the facility with a copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observation: EHS observed chicken and skewers in the handwashing sink by the ice machine. CDI: PIC removed the chicken and skewers from the hand sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observation: EHS observed unwashed asparagus stored above washed lettuce. CDI: PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observation: EHS observed several stacks of metal pans, plates, bowls and other utensils in the facility that were stored clean that had visible food debris on them. EHS observed several stacks of metal pans that had sticker residue on the outside of the pan making contact with the food-contact surface. 10-DAY VR REQUIRED. REPEAT. 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 Observation: EHS observed the salad prep cooler and grill prep cooler maintaining temperatures greater than 41F. The salad cooler temped at 50F on top and 57F below. The grill prep cooler temped at 50F. Items in these units include shredded lettuce, Mac and cheese, cooked rice, cooked asparagus, feta, blue cheese, diced tomatoes, shredded cheese. EHS observed times in the topping prep station not holding 41F or below. All TCS items were voluntarily discarded by the PIC. PIC stated they placed a work order for the coolers. Staff will utilize other prep units and coolers until those can be repaired. 3-DAYVR REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Observation: EHS observed several items in the salad prep unit that were not date marked correctly. Items were labeled as the incorrect foods. Feta cheese was labeled as cut strawberries. CDI: PIC voluntarily discarded the items that were mislabeled. REPEAT. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observation: EHS observed that the facility did not have a written TPHC procedure. CDI: EHS provided the PIC with the written procedure form and PIC completed the form. No point escalation due to the facility properly following TPHC procedures on all items despite not having a written procedure. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observation: EHS observed a bottle of water and oil on the cook line that were not labeled. CDI: PIC labeled the items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observation: EHS observed a mouse in a trash bin located outside the back door of the establishment. CDI:PIC stated that they will call their pest control provider. Mouse was removed from the premises.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observation: EHS observed a food employee doing food prep without wearing a hair restraint. Ensure all staff that will be coming into the kitchen to prep food, even for short periods of time, are wearing a head covering. No point escalation due improvement. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observation: EHS observed two in-use sanitizer bucket with concentrations less than 50ppm. CDI: PIC replenished the sanitizer buckets to the correct concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observation: EHS observed several stacks of metal pans and plastic containers that were wet stacked in the clean dish storage area. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observation: EHS observed single service items stored on the ground in the shed behind the facility. Ensure that all single service items are stored at least 6 inches off the ground.

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. Observation: EHS observed food debris and build up on the shelving below food prep area, in the microwaves, the exterior of grills/fryers/ and service line coolers. These areas are in need of cleaning. REPEAT. Full Points.

5-205.15 Maintain a plumbing system in good repair. Observation: EHS observed a leak in the prep sinks in the back of the facility. The sink was leaking a significant amount of water when turned on. PIC stated that they had placed a work order for the leak to be repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observation: EHS observed dumpster lids open during the inspection. 5-501.111 Keep storage areas and bins for waste in good repair. Observation: EHS observed significant debris in the dumpster area. Food debris, grease, and boxes should be cleaned to prevent a place for insect or pest harborage.

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 in kitchen area. Clean buildup from walls in dish room area. Clean buildup from ceiling tiles, and a/c vents in ceiling of dish room. REPEAT (full points).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates and containers stored in clean area with food debris on them. VR- facility has ten days to removed debris from containers and show consistency. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed some buildup in top interior of ice machine in kitchen area. PIC will have someone clean it soon.

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 wrong date sticker on container of roasted corn in cooler drawer below grill. CDI- correct date of product was placed on sticker by PIC. -zero- 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 (A), (B), (C ) Use approved thawing methods. Pf. Observed frozen chicken wings thaw in water that temped at 82 F. CDI- ice was added to agitation water to bring the temperature down to below 70 F. -zero-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing steaks without a hair restraint. CDI- employee put on hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers at dish machine 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 stickers from exterior of containers in dish room. Clean debris from hood screens and hood system in kitchen area. Clean debris from exterior of grill, fryers, and shelving in kitchen area. 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 in kitchen area. Clean buildup from walls in dish room area. Clean buildup from ceiling tiles, and a/c vents in ceiling of dish room. REPEAT (full points).

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dirty whisk in hand sink next to vice machine. CDI- whisk was removed and placed in dish area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cooked, bagged rice stored in cooler near grill that was stored above 41 F. Items was prepped and mixed into bags and stacked in container before proper cooling. CDI- rice was placed in walk-in cooler and allowed to chill. REPEAT (half points due to severity). 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen areas. Increased flies may come from standing water in drain near dumpsters near back door.

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 stacks of containers stored on shelves near grill area that were not inverted. CDI- trays were inverted. -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 grills, fryers, refrigeration units, and shelving in kitchen area. REPEAT (half points due to no points taken in last inspection).

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 and buildup on walls in dish room area and vents in dry storage area. Clean dust from vents and ceiling tiles in kitchen area. Attention needs to be made to buildup on walls in dish machine area. REPEAT (half points due to improvements).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS foods in stove drawer above 41f. CDI PIC placed foods in WIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. EHS observed pans and containers in dish area that were wet stacked. CDI PIC placed dishes in dish pit to be rewashed.

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. EHS observed rust and build up on drying rack in dish pit area.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. EHS observed waste receptacle and grease trap in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed air vent in dish pit area in need of cleaning along with build up under dish pit sink. Points not escalated due to improvement.

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 food employee wash hands for 15 seconds and cut of faucet with bare hands at grill area. CDI- education was performed with employee to wash hands at least 20 seconds and use other means other than bare hands. -zero- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees pick items off the floor and not change gloves before performing next task. CDI- education was performed with employees. Employee changed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer strength in the range of 10-25 ppm for chlorine at dish machine. CDI PIC corrected the problem with the tubing at the station. 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

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet on shelving in dish room. CDI- containers were separated and allowed to air dry.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service containers stored on concrete in storage area. CDI- boxes were placed on the shelves.

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 stations in kitchen and areas in dish room. Extreme dust was observed around vents, screens, and tiles in ceiling of dish room area. REPEAT (half points due to improvements).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacks of clean plates that were dirty. CDI- Plates were removed and placed at dish machine for proper cleaning. 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: 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

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed tomato butter that did not have a time in stamp at time of inspection. CDI- PIC placed proper time on container. -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 buildup from exterior of hood system in kitchen area. Clean hood screens in hood system 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 stations in kitchen area. Clean ceiling tiles near hood systems and in dish room in kitchen area.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on top of prep table while active prep was going on. CDI - Employee removed cup from prep area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple food employee recontaminate hands by turning faucet knobs with bare hands. CDI - PIC and EHS intervened and educated employees on proper hand washing procedure, employee then rewashed hands properly.

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 sanitizer levels at dish machine below the minimum required concentration. CDI - PIC primed and corrected sanitizer solution concentration at the dish machine. 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 dishes stored as clean with crusted food residue still present on the food contact surface. CDI - Dishes were removed to be rewashed.

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 sticker residue on the exterior surface of pans stored as clean.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed doors of dumpster open. Observed grease trap lid open.

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 shredded cheese, provolone cheese, and cooked mushroom cups that were stored above 41 F. Cooked mushroom cups were made yesterday and stored in walk-in cooler. CDI- shredded cheese and provolone cheese were placed in walk-in cooler and allowed to further chill. Cooked mushroom cups were denatured and discarded into trash. REPEAT (full points).

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 diced tomatoes cooling in prep unit. Prep unit is not meant for cooling. CDI- items were placed in walk-in cooler -zero-

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 char seasoning at grill that were not labeled. CDI- employee labeled containers. -zero-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in kitchen area. Facility will notify pest control soon.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers in dish room and above 3-comp sink that were stacked wet. CDI- containers were separated and allowed to air dry. Repeat (full points).

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service items stored outside underneath a plastic tarp. Facility shall provide a dry, enclosed space to stored single-service items. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gasket on lowbouy cooler in kitchen area. REPEAT (half 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. Clean dust and splash from ceiling tiles in dish room area. Clean splash from walls behind prep stations.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed handsink near expo station that did not have any soap. CDI- soap was placed at hand sink. -zero- 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink at bar was blocked by a book bag during inspection. CDI- book bag was removed. -zero-

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 several containers in the clean area that had meat debris, stickers, and debris on them while stacked. CDI- Containers were taken to dish machine to be washed, rinsed, and sanitized. REPEAT (full points). 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.

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 shredded cheese and pork ribs that were stored above 41 F. CDI- items were denatured and discarded into trash. REPEAT (half points for improvements.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points).

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 boxes of single-service items that were stored in an area were the elements damaged boxes. CDI- two boxes of single-service lids were discarded. -zero-

4-501.11 Maintain equipment in good repair. Replace torn gaskets on cold-holding unit near prep station in kitchen area. REPEAT (half points due to no points taken at last inspection).

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 plates and ice cream scoop with food debris on them stored in clean section of dish room. CDI- items were taken to dish machine to be cleaned. REPEAT (half points due to improvements).

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 sliced lettuce stored at 57 F in prep cooler. Also, observed a container of ribeye steaks that were stored yesterday in walk-in cooler at 47 F. PIC thought that the cooler door being open may have contributed to the high temp of the meat. However, there was no sure way of knowing at this time. CDI- both items were denatured and discarded into trash.

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 lettuce cooling in walk-in cooler stored, five-high, covered, and in deep, plastic containers. CDI- Ice was added to items to properly cooler. Lids were removed and containers were placed on one level.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed employee with exposed fingernail polish and artificial nails scooping sauces into containers. CDI- employee put on gloves. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (half points due to improvements).

4-501.11 Maintain equipment in good repair. Replace torn gasket on cooler near adjacent to the flip top cooler. -zero-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open at time of inspection. CDI- dumpster lid was closed. -zero-

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 being prep station, and in dish room. Clean dust from walls in dish room. Clean dust from ceiling tiles and a/c vents in ceiling in kitchen area. REPEAT (half points due to improvements)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed lemons stored above ready-to-eat items in walk-in cooler. CDI- items were reversed. REPEAT (half points due to improvements)

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 mildew from top interior of ice machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- Containers were separated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Observed one gasket on cooler unit at front counter in needs replacing. REPEAT

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Commodes in men’s restroom in need of attention at time of inspection. CDI- PIC sent employee to clean them.

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 dish machine in dish room. Observed large amounts of dust and mildew on a/c vent screens and ceiling tiles 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.

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 drinks stored on and above food contact surfaces. CDI- Drinks were removed and placed in appropriate places.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed trash can and other items blocking hand sink near ice machine. CDI- trash cans and other items were removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed tomatoes stored above ready-to-eat items in walk-in cooler. CDI- Ready-to-eat items were moved to a place where cross-contamination could not occur.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed sliced lettuce and tomatoes cooling while covered in walk-in cooler. CDI- containers were properly vented. REPEAT (half points due to improvements).

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cut into the middle of onions before washing them. CDI- education was done. Employee will wash before peeling or slicing into onions.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service trays stored outside on the concrete within an enclosure. Boxes have water damage on them. CDI- boxes and containers were discarded.

4-501.11 Maintain equipment in good repair. Observed one gasket near bar area on cooling unit in need of replacing.

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 debris from shelving in walk-in cooler. Clean exterior of equipment and shelving 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 area. Clean splash from walls in dish room. Clean dust from ceiling tile in dish room. REPEAT (half points).

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 employees decontaminating hands at hand sink faucets after washing. CDI- stopped employee and discussed how to turn off faucets without recontaminating. Employee re-washed hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black build-up in ice machine interior.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P: 5 trays of rice, 4 trays of wings, large bags of cooked rice, bagged onions, all from previous day from previous day above 43-46F. PIC determined rice was stacked too high for proper cooling. PIC also stated walk-in door is often open from continuous in-out of employees. Walk-in cooler holding food at 41F in some areas. Wings and rice from previous day voluntarily discarded. Discussion with PIC about cooling parameters, use of freezer to cool foods, and leaving space between trays of cooling foods to facilitate better air flow.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Portioned raw chicken in cold drawer at grill, buttermilk ranch, cut greens, holding above 41F. Refer to temperature chart. CDI- items placed on time holding as correction, food was estimated to be sold within 2 hours. This is not a correction going forward for these items. These items are required to be held at 41F.

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: Trays of rice cooling from previous day closely stacked, in high volume. Cooling parameters not met. Wings closely stacked on cooling cart did not meet cooling parameters. CDI- discussion on ways to facilitate cooling of cooked foods. Discard of affected foods.

3-302.12 Food Storage Containers Identified with Common Name of Food - C: Flour bin not labeled.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed spray ports on interior of low temp dish machine clogged. More frequent examination and cleaning, if necessary, needed.

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

5-501.115 Maintaining Refuse Areas and Enclosures - C: Food and trash on ground in dumpster enclosure. Flies accumulating.

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. More frequent general cleaning needed of walls, floors (especially under equipment), build-up on splash guards at hand sinks, one hand sink detaching from wall with black build-up in space between sink and wall.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes in the clean dish storage area soiled withhold food debris. CDI- Dishes taken back to be washed. NOTE: Facility has a new prep top unit beside the grill, new oven and a replacement grill. All items function well and do not hinder the processing of food. Advised manager to inform EHS when there is a change of equipment or menu items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed low reach in salad unit in need of cleaning where dishes are stored. Observed shelves housing clean dishes in need of cleaning.

5-202.13 Backflow Prevention, Air Gap - P Observed no air gap for the water dispenser in the utensil holder across from the grill.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaing

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored in the clean dish storage area soiled with food and debris. CDI- Dishes taken back to be re-washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed lid of ice bin at the drink machine in the service station in need of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes in the clean dish storage area wet stacked.

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

5-202.13 Backflow Prevention, Air Gap - P Observed no air gap for the water dispensers at the utensil holders. There are 2 dispensers (one across from the grill and one on the wall beside the tall reach in unit.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning. -REPEAT

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 wash hands, then turn the faucet off with bare hands. CDI- Employee re-washed hands and used paper towel barrier to turn faucet off.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices beside the grill without a label. Observed large bin of flour under the prep area without a label. CDI- All items Labeled.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in sanitizer bucket with a concentration of 50ppm. CDI- sanitizer re-made.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal pans wet stacked in the clean storage area. -REPEAT

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

5-205.15 Maintain a plumbing system in good repair. Observed pipe leak at the water dispenser in the utensil holder. Utensils are held in water on the line, across from the grill 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. Observed vents above the clean dish storage area and ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several bags of rice in the walk in cooler holding above 41F. Rice was cooked yesterday. CDI-PIC voluntarily discarded rice. Note: Cooling chicken will make the time

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large bags of rice being stored in large bins. Bins were staked on top of one another. Place bags in shallow pans and refrain from stacking to allow for continuous air flow. CDI- Rice was discarded and other pan was not stacked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked by the dish machine. CDI-dishes were rearranged to promote adequate drying.

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 over the dish storage and cooking area soiled with dust and debris. Clean areas to prevent potential contamination.

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 that can be served undercooked with no parasite destruction letter, PIC explained they got a new delivery company. CDI- contacted them during inspection and got one on site during visit.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the roof of the ice machine with black build-up, in need of cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic container lids-stored clean-that were soiled.

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 arguala, pasta, and half & half all open and no datemark. PIC explained they were opened yesterday. CDI-PIC datemarked for the correct date. Repeat Violation. Only 3 items in entire restaurant were not datemarked, did not feel escalation of points neccesary.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the bar area.

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

4-501.11 Maintain equipment in good repair. Observed damaged door on walk-in cooler, prep unit underneath the left side of the grill damaged, gasket damaged on prep unit underneath serving line, damaged office door. Repeat Violation.

5-205.15 Maintain a plumbing system in good repair. Observed a utensil holder with flowing water that was running water into a clogged pipe system. Water was flowing into kitchen. CDI-PIC unclogged drain and water was freeflowing afterwards.

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 ceiling tiles damaged by potatoe station.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed drawer cooler holding all TCS foods at 60 degrees including raw salmon, raw pork chops, raw steaks, raw chicken, and raw shrimp. PIC said all foods had been stocked approx. 1.5 hrs earlier in drawer cooler. Several foods moved to walk in cooler to chill. Ice baths placed on top of several other foods in drawer cooler to chill back to 41. PIC had service called for cooler. Will follow up that cooler is serviced. Observed shredded cheddar on baked potato station in in-adequate ice bath at 60 degrees. Ice not touching pan of cheese. CDI- Cheese moved to walk in to chill to 41, ice added to ice bath to surround food for proper cold holding.

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 prime rib and ribs in walk in cooler not date marked. Ribs voluntarily disposed of by PIC, ribs date marked from yesterday's cook date.

4-501.11 Maintain equipment in good repair. Low boy reach in cooler under blodgett oven has torn gasket needing replacing. Drawer cooler not cold holding properly, needs repair.

5-205.15 Maintain a plumbing system in good repair. Observed handwash sink with cold water turned off because cold water leaks. Observed leak in bar dish sink. These need repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on prep table. CDI- Drink removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few pans stored as clean with food residue on them. CDI- Dishes re-washed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed two prime ribs holding in Winston oven at 123 degrees, timer indicated the food was finished cooking approx. 20 min. earlier. Appears the prime rib did not reach the min. 130 degrees final cook temperature within proper time/ temp combination as required by food code. CDI- Oven turned back on for 45 min. Observed temperature at 127 by end of inspection. PIC will monitor this oven and ensure min. final cook temperature of 130 is reached for prime rib.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lobster sauce cooling from room temp prep at 50 degrees nearly 4 hrs since cooling began acc. to time label on pan. CDI- Sauce placed in walk in freezer to rapidly cool. Observed at 45 by end of inspection. Observed ribs double stacked on flat pan to cool in walk. CDI- Ribs single stacked to speed cooling process.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed reach in cooler on cook line with no air thermometer inside. CDI- Thermometer provided.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed trays of un-washed corn in husks stored on speed rack above RTE noodles. CDI- Foods re-arranged RTE foods placed above unwashed corn.

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 couple bags of rice cooked yesterday not date marked in reach in on cook line. CDI- Rice date marked. 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 opened bag of spinach in walk in cooler not date marked, receival date was for 8 days ago. Date mark required foods are allowed max 7 day shelf life. CDI- Spinach voluntarily disposed of by PIC.

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 stacked and bagged portions of wings in walk in cooler in deep amounts actively cooling from room temp prep approx. 2 hrs at 50 degrees. CDI- Wings placed in walk in freezer to speed cooling, observed at 41 by end of inspection . Observed diced tomatoes just prepped and put on make table at 50 degrees. Make table is for cold holding, be sure foods are at proper cold holding temp 45 or below before placing in make table. CDI- Tomatoes moved to walk in cooler and cooled to 45 degrees.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed a couple cold holding units, drawer cooler and reach in cooler with no air thermometers inside. CDI- Thermomters placed in coolers.

4-501.11 Maintain equipment in good repair. Observed a couple reach in cooler gaskets on cook line and walk in cooler door gaskets torn, needing replacing. Chemical storage rack by back door is rusted and peeling, needs replacing.

4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment - C PSI meter not working on dish machine. Dish machine set up for low temp sanitizer use.

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 an employee touch a salad with bare hands. CDI - employee discarded the salad.

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 ribs in the walk in cooler at 90F; they had been in there for 2 hours. CDI - ribs were reheated to 211F, then placed on sheet trays to cool in the walk in cooler. Ribs were 73F after one hour of cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed tomatoes cooling in the prep top on the cook line. Observed 3 containers of tomatoes cooling in the walk in cooler while tightly covered with saran wrap. CDI - explained proper cooling methods. Saran wrap was removed and the tomatoes from the cook line were taken to the walk in cooler to cool. See temperature chart for cooling.

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 tongs down in a salad bowl and a scoop handle down in the container of croutons. CDI - utensils were removed from the food.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw mechanically tenderized steaks stored above raw shrimp in the reach in cooler across from the oven. CDI - items were rearranged correctly.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed food debris on the deli slicer. PIC stated it was used more than 4 hours ago. CDI - slicer was taken back to the dish pit to be rewashed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the dicer while it was stored as clean. CDI - it was removed to be rewashed. Observed one plate with food debris on it while it was stored as clean. CDI - it was removed to be rewashed.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 3 tubs of salad, ribs, cheese, rib eyes and t-bones above 45F. CDI - cheese was voluntarily discarded. The other items were placed in the walk in cooler to cool (see temperature chart).

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 3 QUAT sanitizer buckets below 150 PPM (per manufacturer label). CDI - new sanitizer was provided.

General comment 4-501.11 Maintain equipment in good repair. - Observed a crack on the left sliding door on the ice machine. Repair/replace door. Observed a leak at the ice machine. Repair leak. Observed a split gasket on the prep unit across the grill and the prep unit in the server station. Replace gaskets.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and the hood grates.

General comment 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 low grout throughout the kitchen and server area.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed an employee cooking chicken on the grill. Employee stated it was done and ready to serve but the internal temperature was only 123F. He left it on the grill for a little longer and told me it was ready again but it was only 155F on the inside. The chicken was cooked longer and finally reached at least 165F. The final cook temperature before it was plated was 191F. Employees need to make sure they are checking final cook temperatures with thermometers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 3 tubs of salad, and 4 pans of steaks above 45F (see temp. chart). The items were out on the cook line less than 4 hours so they were placed in the walk in cooler to cool.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 5 unlabeled shakers on the cook line.

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 the scoop down in the croutons in the server area. CDI - the scoop was removed and will be stored on a plate next to the container.

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

4-501.11 Maintain equipment in good repair. - Observed a prep unit with an ambient air temperature of 50F. PIC is not using the bottom if the unit it is repaired. Verification required 7/8/2017

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw steak and raw burgers stored above raw salmon in the reach in cooler on the cook line. CDI - items were rearranged correctly,

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed ladles in the splash zone beside the handsink. Ladles were removed to be washed.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 prep units. Replace gaskets. Observed rusty shelves on the drying racks.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and on the drying rack.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot holding below 135F. CDI meatballs were reheated above 165F. Hot holding unit was turned up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 7 tubs of lettuce, cheese, butter and sour cream above 45F. See temperature chart for temperature observations. CDI PIC stated items were recent prepared. Items placed in walk-in cooler to rapidly cool. Recommends placing butter, cheese and sour cream on TPHC. Documentation emailed to PIC.

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 one bag of corn in walk-in cooler not date marked. CDI PIC labeled.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer stored on prep surface beside peppers. CDI sanitizer placed on floor. PIC stated they will obtain risers for bucket.

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 6 tubs of lettuce cooling tightly covered in bus tubs in walk-in cooler. Observed lettuce cooling in drawer cooler. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment stacked wet in several areas of kitchen. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink beside dish area. CDI papertowels added.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer not dispensing at proper concentration. CDI dish machine primed and tested at proper concentration after several cycles.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in drawer salad cooler. Observed salad cooling in plastic bus tubs tightly covered. CDI lettuce in drawer cooler taken to walk-in cooler. Salad in bus tubs uncovered and moved colder area of walk-in. Lettuce tested at 46F at end of inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed waitstaff preparing toppings on salads and soup bowls with braclets and several jeweled rings. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed wait staff with fingernail polish preparing toppings on salads, ice and soup bowls.

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

5-205.15 System Maintained in Good Repair - P Observed prep sink made nonfunctional. Make sink functional. VERIFICATION REQUIRED.

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 wash hands incorrectly. CDI by instruction, employee rewashed hands.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed ice in bar not covered. Observed crutons not covered. CDI both items covered.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting pink and black debris.

3-501.13 Use approved thawing methods. Observed 2 containers of shrimp thawing in standing water. Shrimp was 76F. CDI shrimp was placed in walk-in cooler to cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wait staff handling bread and preparing drinks with braclet, watch and rings.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on the floor.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lip pieces.

3-304.15(B-D) Handle cloth gloves and/or slash resistant gloves as required. Observed employee cutting cucumbers with exposed cloth glove. CDI employee donned plastic glove.

4-501.11 Maintain equipment in good repair. Observed split gaskets and rusted shelves in several coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dish machine collecting heavy buildup. Observed gaskets and shelves of equipment collecting food and grease residue.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing between tiles in several areas of kitchen. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor soiled in dry storage area. Observed water on floor throughout kitchen.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights unshielded in server/bar area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed waitstaff scooping ice with bracelets and wrist watches on. 2-302.11 Maintenance-Fingernails - PF Not observed- a reminder that food service workers(even if just scooping ice or cutting lemons) must wear gloves at all times while preparing food.

4-501.11 Maintain equipment in good repair. Observed the prep sink leaking underneath today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the bread toaster, build up observed today.

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. Dust ceiling near vent on the make line- observed dust build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved lettuce still on the salad spinner today and it was stored as clean. Rewashed and sanitized properly today to correct.4-501.114 Maintain sanitizer at correct concentrations. -PObserved 0ppm at the dishwasher today. Pump repaired onsite by PIC to correct.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P According to the SOP for prime rib, it is reheated to only 135F and then held hot. PIC must discontinue this process or reheat the whole prime rib to an internal temperature of 165F for 15 minutes before holding hot, if the initial FCT was not met.

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 fresh cut lettuce cooling in deep portions, tightly covered, and in plastic containers. Lettuce broken down into more shallow portions today to correct.Observed french onion cooling tightly covered today- uncovered to correct.

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 a dipperwell that had food debris in it today- water pressure needed to be increased to push debris out.

Observed FCT not reaching 130F today. Must cook for 112 minutes at 130F to meet proper FCT. Discussed with PIC to correct. Use probe to ensure that internal temp. of roast meets this temp. for this amount of time.

Observed two santiizer buckets on the line today that were <150ppm. Refilled during inspection to correct. Maintain sanitizer at 200-400ppm.4-501.114

Observed sirloin steak offered on the children's menu as undercooked if requested. According to documents onsite, this product is decarted and marinated, not whole muscle intact steak. Communated beef is not allowed to be undercooked for highly suseptible populations such as children. Provide an insert into the menu that states that this is no longer offered undercooked, or cross out menu item with in 10 days.Also, have a plan for a more permanent fix within 10 days.3-801.11

According to the person in charge, currently the facility cools hermetically sealed foods in an ice bath if they are not opened by the end of the night. This process is considered cook-chill and is a specialized process that requires a HACCP plan and a variance. Provide this or open the bags before leaving at the end of the night.Person in charge has agreed to open bags to correct. Variance information given today as another option to pursue.3-502.11

See #27- apply for a variance for cook-chill processing taking place if it is decided to not open bags. Bags will be opened before the end of the night to correct.8-103.11

Airdry dishes. Observed dishes being towel dried today.4-901.11Observed ice buckets stored on a soiled surface today. Keep clean dishes stored on a clean surface.4-903.11

Provide a drainplug on the dumpster- missing one today.

Observed 0ppm chlorine at the dishmachine today. Maintain 50-100ppm. Chlorine concentrate container was changed out to correct today.4-501.114 Observed lettuce debris still inside of the lettuce spinner today. This cannot be sanitized properly if it is not cleaned first.4-601.11

Observed Salmon that had been ordered as fully cooked and did not meet 145 for 15 secs. as required for fully cooked fish. Salmon placed back on grill to get up to temp.3-401.11

Observed mulitple bus tubs that were tightly covered and stacked upon one another today with fresh cut lettuce in them. Lettuce was >45F. Cool foods using approved methods. Lettuce unstacked and lids removed to speed cooling today.3-501.15

2-103.11 (M) Person in Charge-DutiesKeep working with employees on knowing the big five illnesses or knowing where to find a list of them for reference when needed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. Observed rice stored in the WIC and butter stored on the counter at >45F today. Rice put on pans and placed into the WIF to quickly cool. do not leave TCS foods out of temp. control. TILT/TPHC form given to facility today as an option for butter being held out of temp.-discussed requirements with PIC.

2-303.11 Prohibition-JewelryObserved two food service employees who had watches on their wrists today. Food service employees are limited to a single wedding band- no other rings, bracelets or watches allowed.

4-602.13 Nonfood Contact SurfacesClean the salamander rack.

2-103.11 (M) Person in Charge-Duties All employees need to know the big five illnesses or know where to find them in the event that they are diagnosed or exposed to one of the five. Handout provided today.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationObserved beef steaks stored under pork loin today- these beef steaks are offered undercooked if a customer requests such. Store the lower cook temp. meat above the higher cook temp., pork below beef steaks offered undercooked. Observed raw shrimp stored above cooked shrimp in the small RI cooler today- keep RTE foods above all raw animal foods. Corrected during inspection by rearranging.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat. sanitizer at 200-400ppm. Observed sanitizer in buckets on the line at <150ppm today. Buckets changed out during inspection. Advise using more sanitizer and fewer rags along with checking concentrations to verify that it is maintaining a safe concentration.

2-303.11 Prohibition-JewelryFood service workers are limited to a single wedding band- no other rings, bracelets, or watches allowed. Watches present on a couple food service workers today.

3-304.14 Wiping Cloths, Use Limitation Keep sanitizer buckets stored off of the floor.

4-602.13 Nonfood Contact SurfacesClean inside of fryers and the inside to to the ice bin.