FIREBIRDS/STONECREST

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 4 metal pans being stacked as clean with visible food debris on food contact surfaces. CDI - PIC re-located pans to dish pit to be re-wash, rinse, sanitized. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, half & half, and 2 ranch containers in RIC designated for wait staff use holding above 41F. Upon further investigation EHS verified RIC was holding ambient of 52-55F. PIC stated foods were recently placed in cooler this morning and that the cooler was recently serviced prior to inspection, for the time being facility will refrain from keeping TCS foods in cooler until cooler is serviced and TCS foods are able to hold 41F and below. Also observed blistered baby tomato and street corn (street corn was indicated as recently placed in unit from being out during re-stocking line) cold holding in prep units on customer facing cook line above 41F. PIC re-located out of temperature TCS foods (street corn and items from RIC in wait staff area) that were recently out of cold holding to WIC to rapidly cool and voluntarily disposed of blistered baby tomato due to being unable to verify how long item had been out of temperature. 72 HR VR - EHS WILL RETURN OR VERIFY VIA INVOICE TO ENSURE RIC IS SERVICED AND ABLE TO HOLD TCS FOODS 41F AND BELOW. -1.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed broccoli and spinach being stored directly next to sanitizer bucket on lower shelf on customer facing cook line. CDI - PIC instructed food handler to re-locate broccoli and spinach. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying pests throughout facility. Increase in number of flying pests in dish pit area was observed. PIC expressed to EHS that due to construction and repairs, contractors have tendency to leave doors open while they are working in facility. Points not escalated due to this being first time being a repeat. REPEAT -1-

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed scoops designated for desserts/ice cream being stored in running water with visible food debris in basin. Increase water velocity to facilitate particulates flushing down drain or remove, clean, and replace water/utensils in basin. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed many metal pans, stored as clean, wet nested. -0-

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 RIC gaskets throughout facility with black buildup/accumulation. Also observed all WICs and WIFs flooring with food debris along the flooring. Increase cleaning frequency. REPEAT -1-

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 and walls throughout facility in need of cleaning due to buildup, dust, and food debris/splash. Increase cleaning frequency. REPEAT -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects near back door area. Increase pest control visits to address presence of insects.

4-501.11 Maintain equipment in good repair. Observed ice machine not working. Facility has work order in for repair and is using bagged ice from local store until repairs are made.

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 reach in coolers with food debris and splash buildup. PIC to address cleaning frequency.

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

REPEAT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw salmon then proceed to handle cheese without changing gloves. Observed food employee touch face/hair then proceed to handle clean dishes and food items without changing gloves. CDI: Both employees changed gloves and washed hands.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 containers of sliced cheese and container of chicken above 41F. Items were filled above the fill line. Observed garlic thyme butter with roasted garlic sitting out on counter above 41F. CDI: Items were discarded. Points remain the same due to improvement from last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sausage cooling at a rate of 0F/min inside prep top. CDI: Item was moved to blast chiller 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting broccoli from the box. PIC stated they reuse the box the broccoli is received after they wash it.

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 plastic container being stored in flour at fry station. CDI: Container was removed. REPEAT 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop with handle down in slaw container. CDI: Scoop was removed.

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 flooring throughout facility in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken being stored over pasteurized shell eggs. CDI: Storage order was rearranged. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle trash can with gloves on then proceed to handle food items without changing gloves. CDI: Food employee removed gloves and washed hands.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pan, plastic container, and multiple plates with food debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mashed potatoes hot holding at 130F. CDI: Item was reheated to 165F. Points reduced due to improvement from last inspection. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food items in front of prep unit drawers above 41F. Items in back of prep unit drawers were 41F or below. CDI: Items were placed in blast chiller to cool. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed tomahawk pork chop without an asterisk. According to PIC, pork chop can be ordered undercooked. VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in dry storage area.

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 small plastic container being stored in container of pepper.

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 reach in coolers with food debris. Clean as needed.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed facility without back flow preventer rated for continuous pressure. Water hose at mop sink was left on with spray nozzle. CDI: Water was turned off.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of raw chicken being held on shelf above a container of pickles in outside walk in cooler and containers of raw shrimp being held behind a container of butter in prep drawer cooler. CDI: PIC removed-arranged items to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several metal pans with build up being stored as clean on bottom shelf of prep table. CDI: PIC returned items to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed two containers of sirloin and a container of salmon for a catering order being held in a hotbox at cook line below 135F. See temp chart. CDI: PIC placed items on TPHC starting at the time of cooking completion. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a beef roast being stored at 46F on cart in prep area. PIC stated roast had been on cart for approximately 50 minutes. CDI: PIC voluntarily discarded roast.

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: 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 containers of cooked mushrooms, sliced cherry tomatoes and feta cheese being held in prep drawer cooler, individually portioned containers of potatoes au gratin in another prep drawer cooler, two containers of corn on the cob in walk in cooler, a gallon of milk in server reach in and a container of lobster sauce in reach in cooler all missing date marks. CDI: PIC voluntarily discarded mushrooms, tomatoes, feta cheese, potatoes and lobster sauce and date marked corn and milk. REPEAT.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a spray can of medicated ointment being stored on top of oven in prep area. CDI: PIC voluntarily discarded spray can.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bags of raw chicken being thawed in stagnant water in 3 comp sink in dish area and a container of lobster tails being thawed in stagnant water on counter next to 3 compartment sink. CDI: PIC removed items from stagnant water and placed in walk in cooler to complete thawing process. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two working containers of spices being held on shelf above grill with no labels. CDI: PIC voluntarily discarded spices.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed several buckets of sanitizer with wiping cloths being stored on floor in prep area and at cook line. CDI: PIC placed buckets of sanitizer off the floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single use cups with no handles being stored in containers of dressings in prep flip top cooler and scoops being held in containers of ancient grain medley and mixed veggies in prep drawer cooler in which handles for scoops were resting on food. CDI: PIC removed single use cups from dressings and scoops from grains and veggies. 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. Observed a box of single use to go containers being stored on floor in dry storage room. Store single use articles at least 6 inches above the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with a deep crack and plastic peeling off of cutting surface. CDI: PIC voluntarily discarded cutting board.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato soup in hot cabinet maintaining 123F during inspection. PIC stated it had been in there for at least two hours. CDI - PIC voluntarily discarded. 0 pts. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked chicken in pantry prep 1 with no label indicating its date of preparation, potatoes au gratin baring date labels of 1/18/25 in expo prep 2, and philly cheesesteak eggrolls in WIC baring preparation date of 2/20/25, despite the beef in the filling having been prepped on 2/19/25. CDI - Employee labeled cooked chicken, PIC voluntarily discarded potatoes au gratin, and corrected label for philly cheesesteak eggrolls. 1.5 pts. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed filet mignon on specials menu and salmon dish on dinner menu with no asterisks leading to consumer advisory. PIC stated both items may be ordered undercooked or raw. CDI - Employees began drawing asterisks on all menus with the error. 0.5 pts.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw ribs being thawed in prep sink while submerged in stagnant water. CDI - EHS educated PIC on proper thawing methods. PIC turned on faucet. 0 pts.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed multiple scoops and dispensing utensils being stored with the handles in direct contact with customer food during inspection. Ensure all utensils are stored properly when being held inside customer food 0.5 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage on floor in WIC and cracked floor tiles in dish pit area. Repair or replacement needed. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by trash can at beginning of inspection. CDI - PIC moved trashcan

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce cooling in WIC under proper time/temperature parameters. CDI - PIC moved lettuce to sheet trays to allow for quicker cooling. Lettuce achieved proper cooling rate during inspection. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods such as sliced turkey, housemade cole slaw, and sliced ham in grill prep unit holding above 41F. Unit was maintaining ambient of 44F. Observed French fries in lowboy freezer that was not working and maintaining ambient of around 70F. Observed milk and half and half in server lowboy holding above 41F, unit ambient was 44F. Observed roasted peppers in fry prep unit maintaining a temperature of 58F. Multiple other TCS foods such as roasted tomatoes and grain salad stored in various prep units maintaining temperatures above 41F during inspection. PIC moved all items stocked within four hours of inspection to blast chiller or WIC to cool down during inspection. Grill prep unit was just plugged in this morning, and has been moved to temporary TPHC until PIC is able to verify if unit is not functional or if it just did not have ample time to cool down fully before being used. Freezer unit and server lowboy have been taken out of commission. Maintenance called during inspection. 72 hour VR required. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple foods prepped at ambient temperature being placed directly into prep units for cold holding without being properly cooled during inspection, such as sliced turkey, sliced ham, and housemade Cole slaw. Observed items moved to prep units for cold holding before completing the entire cooling from hot process, such as roasted tomatoes, roasted peppers, and grain salad. Observed cut lettuce and potatoes au gratin being cooled in WIC while in large, covered plastic containers, and portioned potatoes au gratin being cooled in tightly covered plastic containers. CDI - PIC discarded roasted peppers. Tomatoes, potatoes, and grains were placed in blast chiller to quickly complete cooling process. Lettuce was spread out onto sheet trays and quickly cooled down. Sliced turkey, ham, and Cole slaw were placed on time and will be discarded. EHS advises reminding all staff to utilize blast chiller to cool as often as possible, and to cool foods prepared from ambient before placing into prep units for cold holding. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed shelving unit in WIF being held up with metal hotel pan. Observed multiple cold holding units throughout facility not working or entirely out of commission and in need of servicing or replacement. Repeat.

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

5-205.15 Maintain a plumbing system in good repair. Observed potable water plumbing system adjacent to tilt skillet leaking and in need of repair or replacement.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. Observed several food safety violations for cold holding, storage order, clean dishes, handwashing and hot holding. Ensure that manager has active managerial control over the kitchen and understands what is occurring in the kitchen. Monitoring needs to be completed to ensure processes for food safety area being completed properly.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed manager cough and not wash hands while assisting in the kitchen area CDI- Manager washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee at dish pit handle soiled dishes, then go to handle clean dishes without a hand wash. CDI- Employee washed hands and contaminated dishes were re-washed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed peppers stored over baked bread. Observed unwashed peppers and broccoli stored over ready to eat items in interior walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Pts not escalated due to severity of the storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes under the prep tables, on the front line, and clean dish storage area near dish pit in need of cleaning. Observed slicer under prep table soiled with old food debris. Observed can opener near dessert station in need of cleaning. CDI- All dishes taken back to be washed. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked potatoes and a container of mashed potatoes in the oven area below the prime ribs holding at 83F-90F. EHS asked how long the potatoes had been in the oven area. PIC stated that the potatoes should not have been in the oven. The potatoes had been in the oven since last night without any time/ temp control (at 83F-90F all night/ this morning). EHS stressed the importance of food disposal or proper use of time/ temp control to mitigate the transmission of food borne illnesses. All food left over at the end of the night should be handled through the necessary procedures assigned to the establishment. CDI- All potatoes/ mashed potatoes were 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab, potatoes, sliced deli meats in cold drawer unit 4 holding above 41F. CDI- All food items were 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed linens stored on the floor in the shed area. Removed linens from floor.

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 on the floor in the shed area. Items must be off of the floor.

4-501.11 Maintain equipment in good repair. Observed prep top lids broken and unable to properly sit up. Get tops of the units fixed. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed card board stuck in between the doors of the ovens used as a sealant. Get oven doors fixed. Card board cannot be used as a piece of equipment.

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 storage bins for flour, sugar and other seasonings in need of cleaning. Observed prep top units, cold drawers and roller carts in need of cleaning. Observed oven housing baked potatoes that were held at 83F overnight in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids of dumpster open. Keep lids closed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee turn faucet off with bare hands after hand washing before proceeding to handle clean single-service articles. CDI, employee rehashed hands.

6-301.14 Post a handwash sign at each handsink. Observed womens restroom missing hand washing sign.

General Comment: 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 parasite destruction letters from supplier from 2021 and 2014. CDI, current parasite destruction letter provided from supplier.

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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed raw chicken cooked to 144 degrees F. CDI, chicken placed back to continue cooking to 167 degrees F.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed 1 of 2 food thermometers not accurate to within + or - 2 degrees F. CDI, thermometer not calibrated removed from use. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-301.15 Only wash hands in handwashing sink. -PF Observed an employee wash hands in prep sink while wearing gloves before handling clean equipment that had just passed through dish machine. CDI: PIC instructed employee to remove gloves, wash hands in hand sink before handling clean equipment and utensils. Contaminated pan that employee handled with soiled gloves was returned to dish machine for W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salmon being held in prep drawer cooler, portioned containers of potatoes au gratin in prep drawer and cheddar jack cheese in prep flip top all being held above 41F. See temp chart. CDI: PIC moved salmon to blast chiller to rapidly cool to 41F or below and voluntarily discarded potatoes and cheese. REPEAT. Points not escalated due to improvement in cold holding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of degreaser not labeled. CDI: PIC discarded bottles.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed facility’s min/max thermometer not properly calibrated. EHS’s min/max thermometer measured 162F and PIC’s min/max thermometer measured 149F when passed through dish machine in same rack. VERIFICATION REQUIRED within 10 days to ensure facility has a accurately calibrated min/max thermometer to measure rinse cycle on high temp dish machine.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use utensil being stored in a container of Cole slaw in prep drawer cooler with handle resting in food. CDI: PIC removed utensil and placed a new utensil in Cole slaw.

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 Flounder being stored in prep unit 8 at 47F. CDI: PIC voluntarily discarded item.Observed Bruschetta tomatoes, grilled chicken, queso and shrimp being held in prep unit 3 at cook line all between 51F - 55F. See temp chart. PIC placed items on TPHC as items were pulled from WIC approx. 1 hour prior to temps being taken. VERIFICATION REQUIRED within 3 days to ensure prep unit 3 is repaired

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 cheese sauce in prep unit, Ham chub, prime rib, several items on speed rack in WIC and lobster queso in RIC all missing date marks. CDI: PIC stated all items were prepared either today or yesterday and date marked items. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large deep plastic container of cut lettuce cooling in drawer cooler of prep unit 7, covered container of salmon cooling in seafood RIC in back prep area and large container of lobster queso cooling in seafood RIC. Items would not have met cooling parameters without EHS intervention as units are not designed to rapidly cool foods and items were either covered or too thick too cool in unit. CDI: PIC placed cut lettuce in WIC and other items were placed in blast chiller to rapidly cool. REPEAT

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 spray bottle of cooking oil on prep line and several condiment bottles with sauces not labeled in flip top unit. CDI: PIC instructed employee to label bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food being stored in WIC located outside. CDI: PIC placed boxes off floor. REPEAT

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 single use articles being stored on shelf at cook line stacked right side up. CDI: PIC inverted containers to shield from contaminants. Also observed boxes of single use articles being stored on floor in dry storage area. CDI: PIC placed boxes on shelf.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Test strip had test strips for quat sanitizer, however no color comparator was available for strips. VERIFICATION REQUIRED within 10 days to ensure test strip color comparator is available.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed boxed of raw bacon being stored on a shelf above boxed of raw shrimp. CDI: PIC rearranged items to proper storage order.

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 utensils with build up of food debris being stored as clean. CDI: PIC returned items to dish wash for W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of chicken in hot box being held at 127F. CDI: PIC reheated chicken to 169 and used for immediate service.

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 container of lobster fondue that was prepared yesterday without a date mark on container. CDI: PIC date marked item.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of pesticide for drain flies being stored on countertop in dish wash area. CDI: PIC removed spray bottle.

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 six 1/6 metal containers of cheese sauce covered with plastic lids in WIC cooling at an insufficient rate. CDI: PIC removed lids of containers and moved sauces to the blast chiller. EHS satisfied items would reach proper temp after change in method.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of shrimp in RIC uncovered. CDI: PIC placed lid on container.

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 containers of nuts in drawer with scoops being stored with handles resting on food.

4-501.11 Maintain equipment in good repair. Observed broken handle on hotbox on front serving line.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food soil and build up of food debris on outside of mixer. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe from hand sink in back prep area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open sliding doors on shared dumpsters and recycle container. 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 3 severely broken and loose tiles in dish wash area.

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 raw shrimp cold holding at 56F in reach in drawer #1. CDI, raw shrimp placed in walk in cooler to rapidly chill. Points not escalated due to improvement from previous inspection report.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed several TCS food items being held on time and not properly documented on TPHC template within facility and start and discard times not properly marked on food items. CDI, time stamps with start and discard times were placed on TCS food items being held on time. CDI, EHS emailed facility TPHC SOP. EHS will return to ensure template has been filled out properly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser stored in dish area not labeled. CDI, spray bottle labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies within kitchen dry storage area near exit door to dumpster

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 minor cleaning needed to outside of nonfood contact surfaces within kitchen.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster doors opened during time of inspection. M5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris and litter surrounding dumpster 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 black build up on ceiling tiles within dish machine area. Observed detailed cleaning needed to flooring throughout kitchen to include main prep line, back of house prep line, and within walk in freezer located within establishment.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety 2 employees were quizzed on the establishment's employee health policy. Both employees were unsure of policy or where it was located. Ensure employees are trained on the symptoms and illnesses that must be reported to the manager. Ensure that staff know where it is posted or where to find the policy. CDI - Employees shown employee health policy posters on wall. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels not at hand washing sink at bar. CDI - PIC placed paper towels beside sink. 0 pts.

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 Sink and surface sanitizer measured 0 ppm on test strip and 1 lid was sanitizing in it. CDI - Manager switched out bucket of sanitizer and then it measured at appropriate concentration. 0 pts.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Chicken corn chowder and tortilla soup were only reheated to 155-160F before placing in steam table. Smoked tomato jack measured 110F in steam table after reheating. Ensure foods received in commercial packaging are reheated to 135F prior to hot holding. Ensure TCS foods that are cooled or prepared in the establishment are reheated to at least 165F. CDI - Items reheated in pots to above 165F.

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 . Blue cheese stuffed olives at bar measured 55F. Portioned chicken in sandwich top measured 48-54F. Maintain TCS foods in cold holding at 41F or less. Blue cheese olives moved to cooler and portioned chicken chilled in blast chiller. 0 pts.

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 . Deep pan of penne noodles were cooling in upright cooler. Use shallow pans and equipment designed for rapid cooling, such as the walk-in cooler or blast chiller. CDI - PIC moved pasta to sheet pan and placed in walk-in cooler. REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tuna was thawed in walk-in cooler and was still in vacuum packages. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - PIC opened all vacuum packages. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed in establishment, primarily in dry storage area. Contact pest control for fruit fly treatment.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Cloth towel observed touching roll on speed rack. CDI - PIC discarded bread roll and moved towel. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut fruit at bar still had stickers on them. Fruits and vegetables must be washed unless they are received in a pre-washed state.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean towel bags on floor in office. Store clean linen at least 6 inches off the floor. 0 pts.

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. Box of to-go trays stored on floor in dry storage area. 0 pts.

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 Employee observed breading raw chicken with gloves on hands. Employee discarded gloves and then when straight to handling clean utensils and touching the cutting board that the cooked tuna is cut on. Employees must wash hands when going from handling raw animal foods, to handling clean utensils. CDI - Employee instructed to wash hands and did so correctly. Cutting board and clean utensils she was handling were taken to dish machine to be washed. REPEAT.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety 6 pans of tortilla soup measured 80-90F after cooling for 1 hour 50 minutes. 2 pans of asiago soup measured 60-77F and had been cooling for over 2 hours. CDI - Tortilla soup moved to large pot and reheated to above 165F. 2 pans of asiago soup were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Roasted garlic and thyme butter, Cajun butter, and prime rib were date marked for a 30 day shelf life in walk-in cooler. TCS ready-to-eat foods must be used or discarded within 7 days of cooking or preparation. CDI - Dates changed during inspection. 0 pts.

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 Deep pans of soup were cooling in blast chiller. Separate out large amounts of food into smaller, shallow pans to facilitate rapid cooling. Cooling methods must be able to cool the product within the cooling parameters: from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Tortilla soup reheated and 2 pans of asiago soup discarded. 0 pts.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Packages of raw tuna found in walk-in cooler that were still vacuum packaged. Remove from ROP packaging before thawing under refrigeration. 0 pts.

4-501.11 Maintain equipment in good repair. Sandwich cooler lids do not function properly. Repair lids. 0 pts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Cardboard overflowing out of dumpsters. Increase frequency of pickup if the trash can't be contained within the dumpster. 0 pts.

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. Floor tiles and floor drains are damaged in dish machine area. Repair broken tiles and sinking floor drains. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written procedures regarding the clean-up of vomiting and diarrheal events in the restaurant. CDI - Sample policy sent to establishment email. 0 pts.

2-301.14 When to Wash - P - Employee observed handling raw salmon with gloves on hands, changed gloves, then handled vegetable skewers. Employees must wash hands between glove changes, unless they are still completing the same task. Wash hands when switching tasks between handling raw animal foods and ready-to-eat foods. CDI - Employee instructed to wash hands and did so correctly.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF - Dish machine final rinse is only reaching 149F. Hot water sanitization dish machines must reach a minimum of 160F on indicator strip or thermometer. CDI - Dish machine can be ran as a low temp chlorine sanitization dish machine, so establishment turned off booster heater and connected low temp dish machine sanitizer to machine. Rinse solution measured 50 ppm.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Pans of cole slaw, shredded cheese, and portioned deli ham in front of drawer unit measured 46-50F. TCS foods in cold holding shall measure 41F or less. CDI - PIC voluntarily discarded items. Kept at half credit due to no increase in severity of the violation.

3-501.19 Time as a Public Health Control - P, PF - Establishment is using TPHC procedures for buffalo sauce (made with unsalted butter). Establishment's procedure states that the bottle of buffalo sauce must have a time stamp on it. No time stamp present on bottle. CDI - Buffalo sauce discarded. 0 pts.

2-302.11 Maintenance - Fingernails - PF - Waitresses with artificial nails are running plates of food with no gloves. Employees with painted or artificial nails must wear gloves any time they are handling exposed food. CDI - Waitresses donned gloves the remainder of the inspection.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Torn gasket present on dessert cooler and walk-in cooler door. Equipment shall be maintained in good repair. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Small shelf beside sandwich cooler on cook line has heavy buildup on it and needs to be cleaned. Walk-in freezer shelves and floor need cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - Hose with spray gun attached to connected to water supply at spigot underneath handsink near dish machine. No backflow prevention device evident on spigot. CDI - Hose removed from spigot. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw prime rib stored on top of speed rack directly above butter and other non-raw foods. Raw salmon and raw shrimp stored on shelves above pasta in upright cooler. Raw shrimp stored on shelf above lettuce inside cooler on line. Raw animal foods must not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Chlorine sanitizer that was being used at the bar measured less than 50 ppm. Chlorine sanitizers shall be 50-200 ppm. CDI - More chlorine added to solution until it was 50 ppm. // 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Deli slicer and can opener stored as cleaned but both had visible food residue or buildup on them. Food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - Both taken to dish machine to be rewashed.

3-401.11 Raw Animal Foods-Cooking - P,PF - Salmon cooked to only 128F. Raw fish must be cooked to at least 145F. CDI - Salmon moved back to grill and cooked to 170F. 0 pts.

3-501.14 Cooling - P - Repeat - Caesar dressing was cooling in freezer since 10AM. Temperature of Caesar dressing was 49-71F at 2PM. TCS foods shall be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. TCS foods that are prepared using all cold ingredients shall be cooled to 41F within 4 hours of preparation. CDI - Caesar dressing discarded. Improvement from last inspection so only half credit deducted.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - 2 pans of iceberg lettuce and 1 pan of romaine lettuce measured 45-53F. TCS foods in cold holding shall measure 41F or less. Half and half at bar measured 50F in cooler. Cooler door was not closed. CDI - Lettuce pans moved to blast chiller to cool and half and half discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Portion of turkey and portion of ham in walk-in cooler both did not have date marks. TCS ready-to-eat foods must be date marked. CDI - Date labels added to items. 0 pts.

3-501.15 Cooling Methods - PF - Repeat - Caesar dressing was cooling in freezer in a large container. TCS foods shall be cooled in smaller portions or using ice wands/ice baths. Cooling methods must be able to cool TCS foods within the cooling parameters. CDI - Caesar dressing discarded.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Caesar dressing container on the floor in the walk-in freezer. Food must be stored at least 6 inches off the floor. CDI - Caesar dressing discarded. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - Wiping cloth bucket on the floor at cook line. Wiping cloth buckets must be stored off the floor. 0 pts.

3-304.12 In-Use Utensils, Between-Use Storage - C - Repeat - Scoops stored in 90F water at line. In-use utensils may only be stored in water if it is in a "dipper well" or in water above 135F.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Dish machine drainboard leg is not sized correctly and a dish rack is keeping the drainboard level. Microwave in dessert area is missing interior top of unit. Repair/replace leg of drainboard and replace microwave. 0 pts.

5-205.15 (B) System maintained in good repair - C - Handsink in kitchen is leaking onto the floor. Plumbing fixtures shall be maintained in good repair. Repair leak. 0 pts.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. Observed employee using bare hand to scoop cooked pasta into pan in line cooler drawer. -P. CDI - EHS observed and directed employee to discard the pasta. Do not touch ready to eat foods with bare hands. Use gloves, tongs ore other utensils when handling foods that are ready to eat.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed unknown black foreign material in ice bin in use at bar and other unknown foreign material in ice bin in server alley. EHS unable to identify source of contamination as bulk ice machine, ice bins, scoops, and buckets all appear clean to sight. CDI - PIC discarded all ice in bins and cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous metal food pans stored as clean in back of house with food residue and other material on interior food contact surfaces. CDI - PIC removed to dish area for recreating.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed bulk containers Asiago sauce cooling in walk in freezer at 130f at 1:25 pm still at 125f at 2:35 pm. Cooling rate is .07 degrees per minute which is not sufficient to reach 70f within 2 hours. CDI - PIC divided into shallow containers in freezer. EHS confirmed at 69f at 2 hours which is within parameters to continue the second stage of cooling to 41f within 4 more hours. Product would not have met cooling parameters without EHS intervention. - 1.5 point deduction

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked chicken at 83f and cooked shrimp at 72f holding on side of grill. CDI - PIC discarded. Once TCS foods have been cooked, maintain them at 135f when hot holding or use TPHC procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS foods in salad unit prep top holding above 41f including boiled eggs at 45f, ranch at 45f, chipotle ranch at 47f, feta cheese at 43f. TCS foods in drawer portion of unit found to be at 41f or lower. All TCS foods on prep top discarded as they had been in unit greater than 4 hours. PIC called for service. Return Visit required within 10 days. Cold holding temperatures have been noted as non-compliant on multiple inspection reports. Risk control plan put in place for cold holding. Failure to comply with the risk control plan and/or to maintain cold holding temperatures in the facility may result in permit action. Full 3 point deduction.

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 butter/buffalo sauce mix on counter at room temperature with no timing present. TPHC procedures available for product but timing is not present as required. CDI - PIC discarded butter/buffalo sauce. Follow written procedures when using Time as a Public Health Control. REPEAT - 1 point deduction

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory on salmon offered on children’s menu. PIC confirmed establishment will cook salmon on the children’s menu to temperatures less than well done if requested. Asterisk denoting that salmon is part of the consumer advisory is required to be added to the menu. Return visit required within 10 days. - 0.5 point deduction

3-501.15 Cooling Methods - PF. Observed multiple TCS foods cooling in bulk containers in walk in cooler and freezer at beginning of inspection. No additional methods were in use for cooling including use of ice wands or active stirring. PIC directed employee to divide all bulk containers into small portions and spread out for quick chill although creating space for this process was challenging. EHS observed various other TCS foods going into cooler/freezer for cooling during visit also in bulk quantity. PIC corrected as necessary during visit but employee behaviors indicate improper cooling methods are standard in the facility. Improper cooling methods have been noted on multiple health inspection reports. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Facility has expansive menu including numerous house made recipes that are prepared and cooled in the facility. Facility does not have adequate capacity to safely cool the volume and scope of TCS foods being prepared. Facility is utilizing small walk in freezer in addition to walk in cooler for cooling and still lacks capacity for operations. Non-compliance with cooling temperatures or with cooling methods have been noted on numerous health inspections and were observed in the facility today. Facility must have adequate equipment capacity to safely cool the large volume of TCS foods that is being offered or must modify the scope of the foods that are being cooled. EHS discussed capacity concerns with above store management during inspection. Return visit within 10 days to evaluate cooling methods, equipment capacity, and scope of cooling in the facility. 0.5 point deduction Risk control plan put in place requiring documentation of cooling methods and cooling temperatures. Failure to comply with risk control plan and/or proper cooling methods may result in permit action.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food items wearing watch. Remove watches and other items from wrists when handling food. REPEAT - 0.5 point deduction

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Numerous soiled wet and dry cloths observed laying on equipment surfaces throughout both the line area and the back of house areas at beginning of inspection. Once a wiping cloth is soiled, place it into sanitizer if it will be used again or remove it to soiled linen receptacle. REPEAT - 1 point deduction

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 multiple food scoops laying in food products with the handles in the containers of food at the line area. Observed scoops for butter and other condiments stored in standing 83f water at line. Do not store scoops in standing room temperature water. Store scoops in water at least 135f, in a container of running water, on a clean dry surface, or in the food with the handle out of the food. REPEAT - 1 point deduction

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored stacked together wet in back of house. Air dry pans before stacking together.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board in use at bar with heavy wear no longer cleanable. Green cutting board holding mounted equipment with deep cuts no longer easily cleanable. Repair or replace.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Various equipment surfaces, interior of cooler units and other non-food surfaces throughout the back of house with food debris accumulation, buildup, splatter present need cleaning. REPEAT - 0.5 point deduction

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. Damaged flooring around drains in dish area need repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Flooring under various equipment items in back of house need cleaning. Floor at condensate drain from keg cooler with moldy buildup needs cleaning. Standing foul water inside keg cooler and under threshold/subfloor of keg cooler. Water intrusion present in outdoor cooler from gutter downspout flooding under doorway during rain events needs cleaning/redirecting. REPEAT - 0.5 point deduction

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dessert low reach in cooler holding TCS foods including shredded cabbage blends and cheesecake above 41f. Ambient air temperature of unit 43f. PIC discarded all TCS foods from unit and called for repair. Observed items on grill side prep top holding above 41f including green beans at 44f and cooked chicken breast strips at 43f. All other TCS foods in unit 41f or lower. PIC discarded chicken and green beans. Observed wings at 46f in walk in cooler. Wings cooked/cooled previous day but removed from cooler and allowed to sit at room temperature during earlier delivery. PIC spread wings onto sheet pan to quickly cool back to 41f. Do not allow TCS foods to sit out of refrigeration. VR required within 10 days to evaluate dessert area reach in cooler repair. Do not store TCS foods in the cooler until repaired and verified to be holding TCS foods at 41f or lower. REPEAT

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 multiple prepared TCS foods like cooked ribs, pico, cut tomatoes, shredded cheese with no date marking in line area cooler. Products were prepared previous days or filled from bulk quantities in walk in cooler but date marking was not transferred. CDI - PIC discarded and/or applied date marking to foods. Ensure all TCS foods kept on site longer than 24 hours has a date mark.

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 butter/buffalo sauce mix out on counter at room temperature with no timing present. TPHC procedures available for product but timing not present as required in procedures. CDI - PIC corrected. Follow procedures for timing when using TPHC.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed wet soiled wiping cloths on equipment surfaces in front and back of house. Observed dry cloths in use in back area with visible food residue present. Once used, place soiled wiping cloths in sanitizer between uses or remove to soiled linen receptacle. Do not re-use wiping cloths with visible food residue present. 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. Numerous in use food scoops observed laying inside of containers with handles in direct contact with food items in the line area. Store in use scoops in a sanitary manner. Do not allow food utensil handles to contact food. REPEAT

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Observed open single service food container lids removed from packaging and stored on floor in attic space. Attic space does not meet standards for food or food contact item storage and should only be used for ancillary storage of unused or excess equipment which must be cleaned before use. Do not store single use items or food packaging materials in the attic space.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup or residue on non-food surfaces of various pieces of equipment and utensils including stand mixer, lines inside of keg cooler, assorted shelving, sticker residue on exterior surfaces of food containers, etc.

5-205.15 Maintain a plumbing system in good repair. Observed floor trough drain under kettle area not properly draining resulting in overflow onto surrounding floor surfaces. Duct tape present on pre-rinse nozzle of dish area sink. Repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Both dumpsters and all recycling containers open with exposed waste present. Keep containers closed to prevent pests. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Damaged equipment item and wooden pallets present inside dumpster enclosure. Remove.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Damaged flooring present around floor drains in dish area need repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors under/behind equipment and in storage room with accumulated debris need cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed unpackaged raw beef on pan in walk in freezer stored directly above ready to eat foods. CDI - manager relocated raw beef 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed cases of unwashed produce items stored on top shelf inside walk in cooler directly above ready to eat foods and prepare produce items. CDI - manager relocated to proper storage location. REPEAT

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed multiple pieces of equipment and utensils including can opener, knives, lemon wedger, slicers, etc. stored as clean with dried food residue present. CDI - manager removed all items to dish area to re-wash. REPEAT CONTINUED NON-COMPLIANCE WITH CLEANING OF FOOD CONTACT SURFACES MAY RESULT IN FURTHER ACTION. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at 3 part sink less than 50ppm Quat. Concentration testing low from the source. CDI - EcoLab on site and repaired dispenser during visit. Sanitizer is now dispensing at 200ppm Quat.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed raw chicken cooked and removed from grill maximum temperature achieved 162f. CDI - cook returned chicken to grill and finished to temperature above 165f. Line cook not using thermometer to check final cooking temperatures although the thermometer was available. Ensure proper final cooking temperature of raw animal foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items on prep top near grill area above 41f including cheese sauce at 44, house made compound butter at 43f, cream based pesto sauce at 43f. Items in the reach in portion of the unit below 41f. Ambient temperature of area very high and top not maintaining below 41f during use. Service requested for unit during visit and foods voluntarily. Return visit required within 10 days to ensure repair and unit holding TCS foods 41f or lower. TPHC procedures for items discussed and form completed with PIC during visit. Do not store TCS foods in the prep unit until repaired. Re-locate foods to alternate line cooler or use TPHC procedures for foods until repair complete.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce in deep plastic containers placed directly into service at 70f. CDI - Lettuce removed from deep containers and spread onto pans in the walk in to chill. REPEAT EHS noted that facility cools several items in the walk in cooler which is overfilled with racks and carts of cooled products. Access to cooler and freezer is limited due to overfilling. EHS questions the capacity of the facility to properly cool and store the large amount of products. Risk control plan completed during visit today as cooling methods have been cited on multiple inspections. CONTINUED NON-COMPLIANCE WITH PROPER COOLING PROCEDURES MAY RESULT IN PERMIT ACTION.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Working container of food oil with no identification at grill area. Label all foods that are not easily identifiable.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back of house areas. Contact PCO for service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths laying on equipment surfaces in back area. All sanitizer buckets with less than 50ppm quat. Source dispenser malfunctioning dispensing product at low levels. EcoLab contacted and repaired during visit. Ensure all soiled wiping cloths are stored in sanitizer solution between uses. Maintain sanitizer solution in buckets at proper concentration. 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 used scoop and serving utensil stored in dry dipper well near dessert area. Ensure dipper wells are turned on before placing utensils in them.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed cooked prime rib stored in stored with packges of raw ground beef in walk in cooler. CDI, foodsd relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed plates, several vegetable press and metal container stored as clean but soiled with food 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. - Observed deep containers of cheese cooling in walk in cooler and recently prepared TCS foods tomatoe and lettuce cooling in prep coolers along prep line. CDI, operator transferred items to shallow uncovered container to rapidly cool in walk in cooler. Repeat.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer missing from prep cooler at bar storing stufffed olives.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed produce stored in boxes on ground in walk in cooler 2 that operator stated was from recent delivery.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths stored on counter / prep surfaces throughout facility. Maintain in sanitizer solution in between uses.

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 several cracked container lids. CDI, equipment removed from use. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed light out under hood ventilation system.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing ceiling tiles over prep line. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on floors and hard to reach areas under equipment, inside cooler storing glassware behind bar and top of dish machine.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light sheild missing over lighting in oudoor walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Obserrved pork chops, salmon, and filets in rear reach in cooler at greater than 41 degrees. Observed tuna and shrimp in front refrigerated drawers holding at greater than 41 degrees. CDI all products discarded. Repeat violation.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed seared ahi tuna and salmon missing reminder linking product to consumer advisory. 10 day verification required.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed numerous sanitizer buckets stored on floor. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. Repeat

4-501.11 Maintain equipment in good repair. Observed rear reach in unit not holding appropriate temperature . 10 day verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris on shelving in walk in cooler . -0 points-

2-301.14 When to Wash - P - Observed food employee handle raw fish with gloved hand then handle lemon and salt shaker with same gloved hand. CDI, to ensure that gloves removed and employees wash hands after handling raw fish and before handling ready to eat foods to prevent potential cross contamination.

6-301.11 Handwashing Cleanser, Availability - PF - Observed a soap dispenser not dispensing soap. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, produce relocated. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates, bowls and containers stored as clean but accumulating soil residues. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ground beef and steak held in low reach in drawer between 43-44 degrees F. Observed cheese overstacked and at 49 degrees F in prep unit. Observed sauce in improper ice bath at 47 degrees F. Observed cut melon, dressing, mushroom and cheese in low prep refrigerator. CDI, foods voluntarily discarded while meat relocated to cool as PIC stated meat recently placed in unit. Refrigeration company was on-site repairing unit while present.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser not labeled. CDI by instruction to label.

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 dressing recently portioned and cooling in covered container at 66 degrees F in walk in cooler. Observed fish recently portioned and cooling in prep unit at 57 degrees F. Observed ribs cooling in large pan on prep table at 81 degrees F. Observed recently portioned turkey cooling in prep unit. CDI, operator transferred foods to walk in cooler and proper methods / procedures discussed with PIC. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls and containers being wet stacked. Repeat. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean utensils stored in containers collecting debris. Observed ice scoops behind bar stored in soiled containers. 4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored over pleates and on prep table.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed refrigeration company on-site to repair prep units. Ensure units calibrated to ensure TCS foods are held at 41 degrees F and below. Effective January 1st, 2019 all TCS foods must be held at 41 degrees F and below. TPHC discussed with PIC.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed in facility on floor of dry storage area and along prep line.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer cleaned according to PIC but food debris remaining on back of blade. CDI by instruction to re-clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed mushrooms, ribs and cheese held in 2 drawer flip top prep unit over 41 degrees F and butter overstacked in flip top prep 2 over 4 hours and above 41 degrees F . Ambient air temperature measured 47 degrees F and below in bottom of unit. Foods voluntarily discarded by PIC and maintenance arrived on site to calibrate unit. PIC stated that plastic was found blocking air flow in unit. Observed ambient air temperature of 38 degrees F as measured by thermo pen after repair. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from state, no points to be deducted on first inspection under new cold hold regulatory requirement. Ensure all TCS foods are held at 41 degrees F and below.

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 deep covered containers of pasta cooling in walk in cooler and mushrooms cooling at ambient room temperature in kitchen on rack. CDI, pasta transferred to shallow uncovered pans and mushrooms relocated to walk in cooler to rapidly cool.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pans and equipment wet stacked on dry storage rack. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed soiled single-service trays stored on clean equipment at front line and clean utensils stored in soiled containers inside prep unit.

4-501.12 Cutting Surfaces - C - Observed a blue cutting board with some scaring / scoring and in need of resurfacing or replacement. 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 some cracked plastic container lids on clean equipment storage rack. CDI, operator removed lids from use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some debris and soil accumulating on dish machine.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF - Mechanical warewashing equipment not reaching required temperature to sanitize equipment. Observed temperature reaching 152 degrees F as registered on DishTemp Plate Simulating Dishwasher tester. Hobart contacted while on-site. Facility to wash and rinse in machine but sanitize at 3 compartment sink. Visit by 12/9 to ensure long term compliance of dish machine. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed slicer soiled and PIC stated slicer used around 9:00 am. CDI, by instruction to ensure food contact surfaces used with TCS foods cleaned within 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - TCS food shall be cold held at 45 degrees F or below. Observed bottom of prep unit along line not holding TCS food at required temperature and cooked peppers, slaw, spinach above 45 degrees F. Ambient air registered 54 degrees F on bottom but top compartment holding. Peppers held in unit overnight voluntarily discarded and other items were recently prepared according to PIC and relocated to cool in WIC. Visit to ensure long term compliance by 12/9/18.

7-102.11 Common Name-Working Containers - PF - Observed 1 spray bottle of bleach not labeled by common name of substance. CDI, operator labeled bottle. Repeat. Improvement made since previous inspection.

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 sauce sitting on prep table at 122 degrees F. cooling in deep container and blanched vegetables cooling on sheet pan from morning. CDI, sauce transferred to shallow container and vegetables in WIC to rapidly cool. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet / soiled wiping cloths on counter surfaces and prep tables. Repeat.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged tile throughout kitchen. PIC stated floors to be refinished and on schedule for repair.

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 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler and ground beef stored over steak in tall reach in prep refrigerator. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P -Observed middle prep unit at front prep line with ambient air temperature at 58 degrees F as measured by thermocouple and several TCS foods not kept at required temperature. TCS foods held in unit overnight was voluntarily discarded by PIC and recently placed items were relocated to rapidly cool. Visit to be made to ensure long term compliance that unit is repaired and capable of maintaining TCS at required temperature. Effective January 1st, 2019 all TCS foods will be required to be cold held at 41 degrees F and below.

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 queso portioned today from bulk queso prepared yesterday according to PIC. CDI by instruction to ensure that portioned queso has accurate prep date on it.

7-102.11 Common Name-Working Containers - PF - Observed 2 bottles of bleach not labeled as required. CDI, employee properly labeled spray bottles.

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 deep containers of ribs cooling at ambient room temperature at cart in kitchen. Observed cooked mushrooms cooling on rack at ambient room temperature in kitchen. CDI, foods placed on sheet pans and relocated to walk in cooler to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of potatoes and onions stored on ground upon arrival.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 food employees wearing wrist bands while handling food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep surfaces and wiping cloths stored on waist of food employees. Observed wet cloth used to stabilize cutting board.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some debris on glass storage refrigerator gasket at beverage area.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed tortilla soup and clam chowder reheated to less than 165 degrees for hot holding. CDI reheated a second time and proper reheat temperatures achieved. See chart above.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon on seasonal menu missing reminder linking to consumer advisory. 10 day verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units near end of line in need of resurfacing or replacement.

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 PIC touch lettuce in cold holding unit on line with bare hand. CDI: Top portion of lettuce voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion mixer stored as clean with food debris on the inner blade cover. CDI: Removed and sent for washing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup around ice machine chute. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed half and half creamer at bar area on its 9th day of shelf life (expired 12/02). CDI: Voluntarily discarded.

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 butter at server station marked with an incorrect time sticker. According to the sticker on the line, butter had been out since 10:30 AM. PIC later determined that butter had been resocked but time not changed. CDI: Butter voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items recently prepared cooling in units rated for cold holding. Temperatures ranged from 48F to 70F. CDI: Orzo, lettuce, tomato and all other cooling items were removed from holding unit and spread out on sheet pans in walk in to facilitate rapid cooling. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloth stored directly on the floor at cook line. 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 utensil stored in gap between prep table and wall. Ensure that utensils are kept in a cleanable area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue on reach in used for raw proteins in back prep area.

2-301.14 Wash hands after activities that contaminate them. -P 2-301.14 Wash hands before donning gloves and between gloves uses. -P REPEAT Observed food employee going from line to walk in to grab some salad ingredients, come back to line and don new gloves. CDI Food employee directed to remove gloves and wash hands. Observed dish machine employee touching hat while wearing gloves and then proceed to touch clean equipment/utensils. CDI Food employee directed to remove gloves and wash hands. Observed food employee battering calamari, pull pants up and proceed to don new gloves. CDI Food employee directed to remove gloves and wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed equipment being stored in hand sink. CDI Items removed. *Spoke to PIC regarding this, only hand sink on food preparation line. Needs to ensure employees have access to it.*

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce in walk in cooler such as mushrooms being stored over ready to eat foods such as dressing and meat cooling. CDI Instructed PIC how to separate and rearrange storage order. REPEAT No points deducted, different issue from last time (raw meat storage). 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed strawberries at bar being placed in original container which has not been properly cleaned and sanitized. CDI Spoke to PIC of making sure fruit is placed in a clean container; will rewash produce.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris and build-up in ice machine. Make sure to increase cleaning frequency.

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 salsa in walk in cooler not hitting cooling parameters. CDI Salsa was moved to walk in freezer. Based on cooling parameters of .08, would have not have made it without a intervention. At 1:45 pm salsa was 59 degrees. Observed blanched aspargus in walk in cooler not hitting cooling parameters. CDI Asparagus moved to walk in freezer. Based on cooling parameters of .08, would have not made it without a intervention. At 1:45 pm aspargus was 52 degrees. Observed fruit salad in reach in unit at 12 pm @ 59 degrees, fruit salad @ 1:45 still 59 degrees. CDI Fruit salad moved to walk in freezer for quick cool down.

• 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of au jus and container of tortilla soup hot holding in reach in unit below 135. CDI Items reheated above 165, please see temperature chart. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed key lime butter and buffalo sauce (made with real butter) "cold holding" on counter above 45 degrees. CDI PIC placed items on time for remaining of lunch service; provided TPHC paperwork if wants to keep out of temperature control.

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 food establishment placing kids fruit that was still cooling directly in reach in unit near fryer. CDI Explained to PIC to not use units for cooling product. Observed blanched aspargus that was cooked and cooled from 9:48 am this morning tightly covered at 68 degrees. CDI Asparagus was moved to walk in freeze for quick cool down. Observed salsa prepared this morning still above 70 degrees and tightly covered. CDI Salsa was moved to walk in freezer for quick cool down. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies/gnats. Make sure to have pest control address and keep doors closed at all times.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed sanitizer bucket used for wiping food contact surfaces being stored directly below grill where raw meat wrappers from hamburgers contaminating sanitizer solution. CDI PIC moved bucket and explained the importance of ensuring food contact surfaces are not contaminated for a potential food contamination.

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 performing food preparation wearing a bracelet. Make sure food employees performing food preparation remove all jewelry to ensure proper hand washing.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on food preparation counters. Once towels are wet, make sure to store in sanitizer buckets. CDI Towels moved to the bucket. Observed sanitizer bucket on floor, make sure to store sanitizer bucket off the floor. CDI Bucket moved off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out so equipment/utensils will air dry prior to use. REPEAT

4-501.11 Maintain equipment in good repair. Observed rusted shelving of great significance in meat reach in units. Make sure to keep in good repair.

4-501.14 Warewashing Equipment, Cleaning Frequency - C All parts of ware washinge equipment shall be cleaned prior to use, every 24 hours, or as often as accumulation occurs. Observed food debris on clean base boards of ware washing- automatic and clean with clean equipment air drying. Make sure to clean as per ware washing instructions.

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 dust on ceiling in hallway near dry storage. Make sure to keep clean.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees changing gloves without a proper handwash between gloves. CDI: PIC instructed employees to wash anytime they change gloves. Observed employees washed their hands and donned new gloves.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored above raw fish, shrimp, and lobster tail. CDI: Storage order was corrected, placing beef below the seafood. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tilt skillet stored as clean that had not been used with food debris on the underside of lid. CDI: Skillet scheduled for cleaning after lunch rush. Significant improvement shown on cleaning Food contact Surfaces from last inspection. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three soups in Alto-Sham holding below 135F (see temperature table). Observed grilled chicken and mashed potatoes for a catering order being prepared to be shipped out holding below 135F in expo line. CDI: All three soups were reaheated above 165F and brought back to the holding unit. Both items for catering were reheated to 165F and immediately placed within hot boxes.

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 seven plastic containers of lettuce in walk in cooler and 6 containers of cole slaw in low boy in dessert prep area cooling while covered with plastic lids. CDI: DIscussed proper cooling methods with PIC and vented all of the cooling product. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a squeeze bottle of ranch dressing with no label. CDI: Bottle was labelled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing salads wearing a fitbit on her arm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic pans wet stacked in drying rack. CDI: Items were pyramid stacked to air dry properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets throughout facility with heavy food residue and black buildup on them. Improvement shown on cleaning throughout facility. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and car keys stored in a plate on the expo area above cook line. CDI: Items were relocated to employee storage area in the back of facility,

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 - 0pts - Observed employee handle lemons with bare hands. CDI- Lemons discarded. Ensure that lemons are handled as a ready to eat food with tongs or other barriers.

3-302.11(A) Separate the different types of raw animal foods. -P - 0 pts - Observed raw chicken stored over leafy green as. CDI- Moved. / Observed raw chicken stored above onion rings in low boy drawers. Observed raw steak stored over bread sticks in low boy drawers. It is recommend that items are moved to have ready to eat product on higher drawer. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed open containers of food stored under unwashed vegetables. CDI- Moved. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle raw tuna with gloves the touch garnish without changing gloves and washing hands. CDI- Employee directed to remove gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer reading 0 ppm. CDI- Changed the empty bottle to read 200 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed can opener, robot coupe, dicer and slicer observed soiled stored as clean. Ensure that when items are soiled they are moved to soiled area. CDI - Moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Observed orzo pasta reading 85F. CDI- Discarded. If desired to leave out of temperature time must be used or maintain cold.

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 - 0 pts - Observed two containers of cheese tightly covered in walk in. CDI- Cheese was placed in an ice bath, uncovered, and stirred.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. - Observed wash and rinse vats soiled. Maintain clean. 4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no test strips for chlorine sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Observed cleaning needed in gaskets, shelving in walk cooler, and exterior of dish machine.

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./ 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. Floors: Observed tiles missing at the warewashing area. / Cleaning needed throughout particularly in hard to reach areas. Walls: Wall cleaning needed near warewashing areas for black build up. Three compartment sink is not sealed to wall, Some areas are tightly than others where cleaning may not be as easily accessible. Access.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counters in front kitchen area CDI moved to sanitizer buckets. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket in rear kitchen visilby soiled. CDI emptied bucket and filled with fresh sanitizer.

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 butter scoop stored in room temperature water. CDI replaced scoop and stored in dipperr well.

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 missing or cracked floor tiles near rear door.

2-101.11 PIC shall be present during all hours of operation.-PF Chef on in charge at the time of inspection is not currently certified. GM and other kitchen staff that are certified arrived during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cart with glass racks blocking the hand sink at the wait station area. Keep sinks accessible at all times to ensure proper hand washing. CDI- Cart moved.

3-302.11(A) Separate the different types of raw animal foods. -P Observed a pan with raw chicken stored on top of a pan with raw beef burgers. Store in order of cook temperatures or separate to prevent cross-contamination. CDI- Storage order adjusted.

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 corn chowder in the walk-in cooler cooked and cooled overnight at 60 F. Product has exceeded 6 hour cooling time and shall be discarded. CDI- Product voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut turkey deli meat in the walk-in cooler with no date mark. Observed queso in the walk-in cooler with no date mark. Reviewed required date marking with the PIC. Also reviewed all foods kept in the prep units overnight shall be properly date marked. CDI- Items dated during the inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on bulk bin of brown sugar.

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

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 plastic lexan pans with cracks and broken edges. Discard all damaged food contact surfaces as needed.

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

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 missing cove base tiles at dish area and wait station area. -Observed FRP board on the walls at the hand sink/window area between dish area and wait 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 build-up on the ceiling vents in the dry storage area. -Observed build-up on walls at dish area.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a dented can of pineapple juice stored in dry storage with cans to be used. Store dented cans in a segregated marked area or discard. CDI- PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed dried residue on the lemon wedger. -Observed build-up on the table mounted can opener. -Observed encrusted debris on several plates at the line. CDI- All items were removed and placed in the dish area for proper washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed buffalo sauce at room temperature from yesterday. Buffalo sauce is mixed with butter and left out at room temperature measured 61 F. CDI- PIC voluntarily discarded. Discussed using TPHC for butter to ensure compliance.

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 cooked/cooled prime rib in the walk-in cooler with not date mark. CDI- Date mark has been place on the product.

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 8 pans of recently prepared cut cabbage for coleslaw stored in the dessert prep cooler with lids. Leave vented to allow proper cooling and use the walk-in cooler instead of the prep cooler as it is designed to maintain temperatures and not for rapid cooling. CDI- Moved to the walk-in cooler for rapid cooling. REPEAT

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the cooler at the bar holding half& half and at the wait station holding milk. CDI- Thermometers placed in the coolers during inspection.

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

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 at the cook line stored in sanitizer water. CDI- Removed from sanitizer.

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. Lettuce chopper observed in poor condition and is no longer easily cleanable.

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 missing cove base tiles at dish area and wait station area.

6-303.11(C) The light intensity shall be least 50 ft candles at the surface where an employee is working with food and or utensils. Observed 16 ft candles at the food prep area was 4 ft candles during the last inspection.

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 large volume with lids on . CDI Vented to allow proper cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in salad prep area needs to be replaced.

6-303.11 (C) The light intensity shall be at least 50 foot candles at a surface where an employee is working with food or utensils. Observed 4 foot candles of light in prep area -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on clean pans in clean dish area. CDI removed to be rewashed.

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 chilli asiago sauce at 73 degrees greater than two hours old. CDI PIC removed and reheated to 165 degrees. -0 points-

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 goat cheese in portion containers not date labled. CDI PIC dated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices not labeled on grill line. CDI labeled. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at front prep area in need of resurfacing or replacement. -0 points- 4-501.11 Maintain equipment in good repair. Lids on flip top units in need of repair. -0 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. floor in dishwasher area in need of repair near floor drains tiles missing and concrete pitted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handwink at bar blocked by trash can and equipment leaning against sink. CDI - equipment cleared away from sink.

General Comment. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed peppers stored on top shelf above preped items. CDI - Peppers removed, washed, and placed in clean container on top shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dark build up on interiior surfaces of ice machine. CDI - Staff began cleaning during the inspeciton. Sanitizer in three compartment sink at bar reading at 0 ppm. CDI - Sink drained and fresh sanitizer made at correct concentration.

General Commnet 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Trout in cook line prep unit holding above 45F. CDI - Removed to cool.

General Comment 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 verra cruz sauce in walk in cooler that expired on the previous day according to facility's internal date marking requirments. Also, one pan of cooked pork in cold drawer with an expirationd date of one day ago. Chef indicated that the pork was placed in a pan with an old label. CDI - Verra cruz sauce discarded; pork relabeled.

General Comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on counter at bar and on cutting board in kitchen. CDI - Relocated to sanitizing solution.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up of dust on dry goods shelf. Clean.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed ground beef stored above steaks. CDI - rearrsnged. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed pans of breading nested one into another on cook line. Bottom of pans were resting directly on surfabe of breading in pan beneath. CDI - separated with parchment paper.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed quat sanitizer buckets holding sanitizer measuring 0 ppm quat at start of inspection. CDI - buckets refilled with sanitizer at 200 ppm quat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled lemon wedger stored as clean. CDI - sent to be cleaned.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one sanitizer bucket without label. CDI - labeled.

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

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 many food pans on assembly line where the handled utensil stored in the food had fallen into the food itself.

4-2.03.13. Dish washer pressure gauge shall be accurate. Observed pressure gauge not working on main dish machine.

|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 dusty ceiling tiles in restrooms near vents.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P .2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P2-301.14 Wash hands after activities that contaminate them.-P2-301.15 Only wash hands in handwashing sink.-PFObserved no washing b/t glove changes, using clean hand to turn off water faucet, no barrier, using dump sink to rinse hands etc.. CDI by instruction and rewashing.

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 worker using bare hand and wrists to agitate the washed cut lettuce. CDI-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towel dispenser not working at one handsink. CDI

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed prepared veggies under boxed unprocessed veggies. CDI- rearranged3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed bottom of one pan in direct contact with food from pan underneath, chicken wings, ribs, dessert stacks- CDI by placing barriers3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed gloves touch trashcans and door handles mid-task. CDI- gloves removed, hands washed, reglove

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine and tomato slicer w/debris. VR

3-401.11 Discontinue offering an undercooked hamburger on your kids menu immediately. CDI- paper menus discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed roasted peppers-53F, fruit-47F, tomato & cut lettuce- 49F in a reachin cooler on line, CDI- discard and remove to cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf3-501.18 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 labels missing from ribs, potatoes au gratin, etc.. Observed Used by label w/prep date recorded. CDI w/instruction and relabel. Establish a reliable system that all works know.

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 CDI-Observed in compliance label for butter but no written procedure. Template shared for completion onsite.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed open sanitizer concentrate with no lid or label on the clean drainboard at the bar. CDI- moved to closed labeled container.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed bartender stuffing olives without restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple wet cloths on back prep tables.

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 2 tongs stuck in sanitizer filled bucket, observed handle in the cole slaw.

4-502.11(A) Maintain utensils in good repair. Observed standing mixer bowl needs replacing.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed can wash with pistol grip spray nozzle engaged and no back flow prevention device in place. CDI-Removed the pistol grip.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed kitchen handsinks in need of cleaning.

2-301.15 Observed food employee wash hands in dump sink over utensils. CDI- instruction provided ; this sink is not a hand sink FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf

5-202.12 Observed hand sink temp at 92 F. VR A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Pf

3-501.14 TCS foods shall be cooled according to time temperature parameters.(from 135F to 70 F within 2 hours and to 45 F within 4 additional hours) Both paramteres must be met. Observed multiple sauces cooling at 100-120 F after 1.5 hours. Conducted cooling trial for 10 minutes and observed no temperature drop. CDI- methods changed to meet time

3-501.16 TCS foods held cold shallbe maintained at 45 F or colder at al times. Observed portioned butter at room temperature, 70 F. CDI- placed on TPHC Facility to use TPHC going forward, template given.

3-501.15 TCS foods shall be cooled using effective approved methods. Observed multuple low surface area to volume reatio plastic containers used to coold sauces with only an ice wand inside. CDI- removed to shallow pans and full ice baths with staff stirring.

2-301.14 Employees must wash hands as often as necessary to prevent contamination and before donning gloves. Employees were observed changing gloves without washing hands. CDI by instruction

3-501.16 Ensure all hot held time/temperature control for safety foods (TCS) are maintained at or above 135F. Lobster queso on steam table at 105. CDI- reheated to 165

3-501.15 (B) Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units. Observed cooked potaoes on speed rack for more than 30 minutes before being placed in refrigeration. CDI by instruction.

3-305.11(A) Food shall be protected from contamination and stored off floor. Packaged food on floor of the walk-in freezer.

3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.