RESIDENCE INN

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter for salmon. Salmon will be fully cooked until facility can obtain letter. 10 DAY VERIFICATION REQUIRED

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE foods in storage closet tall reach in. All unwashed produce should be stored below ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for menus for items that come undercooked.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in storage closet and low reach in unit. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Replace or resurface.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce bulb with root and dirt attacked stored over ready to eat foods on low reach in. CDI- Lettuce placed below ready to eat items. Keep unwashed vegetables below ready to eat items while storing. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed tomatoes, lettuce and eggs without a date. CDI- Tomatoes discarded. PIC stated that eggs and lettuce were prepared last night. Eggs and lettuce dated for yesterday. Observed buffalo dip 12/23, spinach dip 12/20, eggs 12/16, opened hotdogs 12/15, corn salsa 12/15 and lettuce 12/15 all expired in prep top unit/ low reach in. CDI- All items were discarded. Discard items once they go past the expiration date. Items are to be held for no longer than 7 days once prepared/ opened. The day prepared/ opened counts as day 1. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for burgers and steak cooked to order. Revise menu to have consumer advisory for items that are cooked to order (steak, burgers). If salmon is to be undercooked at any point in time a parasite destruction letter is to be obtained from the manufacturer.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed self- dispensing granola and cereals without manufacturer’s labels. Provide information for customer viewing. 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 bag of panko breadcrumbs without labels. Observed several squirt bottles without labels. Keep all items labeled with common food name.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys stored on non-food contact surface of can opener. Keep personal items in designated area. Facility does use can opener to open cans.

6-301.14 Post a handwash sign at each handsink. No sign at handsink in bar.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw hamburgers stored directly on top on RTE hot dogs. Both covered in wrapping. CDI - Moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce and tomatoes stored on top of food items and not in coolers. CDI - Discarded. REPEAT. Store in coolers not on top. 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 .

3-501.19 (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. No TPHC papers on site. Provided. CDI- Printed and completed on site. REPEAT TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Three personal drinks not segregated (open cup of water on prep table, personal coffee mug on prep table and ice coffee in WIC), CDI - All removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese in WIC and lettuce in flip top cooler recorded above 41F (see chart). CDI - Discarded. Lettuce was overstacked. REPEAT. Points not escalated due to improvement. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 BBQ date had an expiration date of 3/14. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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 form was not filled out in its entirety. CDI - Sheet filled out on site. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Multiple bottles of oils and sauces not labeled.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 0 ppm chlorine. Could not repair on site. VR. Ecolab called for repair. Facility will use 3 comp. Sink to do dishes. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One knife soiled with food debris. CDI -Knife brought to dish machine For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Boiled egg, watermelons, and salsas recorded above 41F. CDI - Discarded. White containers were not chilled before placing food in. 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 No date mark on Mac and cheese. CDI - Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Freezer in need of cleaning.

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 Spinach and Mac and cheese exceeded 7 day hold time. Spinach dated 6/20 and Mac dated 7/5. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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. No written procedures on site. CDI - Emailed and filled out on site. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Cut watermelon and cantaloupes not cooling correctly. Cooling with lid on and wrapped. CDI - Unwrapped and lid removed, portioned and brought to WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plates at breakfast Buffett area were wet. Assure air drying before stacking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Oatmilk recorded above 41F. CDI - Discarded. REPEAT. Points not escalated due to improvement noted 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple foods had incorrect date as employees were changing food product but not updating date. CDI - Food discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Bagel bites prepped cooling in WIC with silan wrap on product. CDI - Unwrapped. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk in ice bath and cheese in WIC recorded above 41F, CDI - Discarded. Assure ice baths are full when holding milk,. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed near waffle machines. Keep area clean and keep up with pest control

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on deflector plate of ice machine. Ensure more frequent cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pulled pork from 3/6 in reach in. CDI: Product voluntarily discarded. REPEAT VIOLATION

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 no time written on carafs of milks at coffee station; spinach, or cheese at buffet. CDI: Time provided. REPEAT VIOLATION Follow up required to ensure compliance of TPHC. Future TPHC violations may result in risk control plan and/or permit action.

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 unlabeled squeeze bottles of what PIC identified as oil and squeeze butter. Observed some unlabeled shakers.

4-501.11 Maintain equipment in good repair. Observed both reach in coolers on the front line/breakfast buffet area and reach in freezer on the cook line to be inoperable. Have equipment repaired or replaced. If capacity issues arise, permit action will be taken.

5-205.15 Maintain a plumbing system in good repair. Observed cold water at 3-comp sink not working from faucet. PIC stated that the shut off valve under the sink is turned on when they need to do dishes to achiever proper temperature when mixing sanitizer. Due to cold water being shut off, sanitizer dispenser is also not working. Ensure that the valve is fixed making the cold water easily accessible. Water at the 3-comp was coming out at 120F today. Follow up visit to be conducted to ensure repair is made.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed shelving in cabinets on the breakfast buffet line in need of repainting/sealing to make smooth and easily cleanable.

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 prep top cooler on the line holding food items above 41F. CDI: All TCS items over 41F were voluntarily discarded. REPEAT VIOLATION Previous violation corrected.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pulled pork from 11/9. CDI: Product voluntarily discarded.

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 no time written on carafs of milks at coffee station. CDI: Time provided.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen breakfast sandwiches thawing above stove at room temperature. CDI: Sandwiches were 38F and were therefore placed in the walk in to hold.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in ice scoop holder with some microbial build up. CDI: Ice scoop and ice scoop holder were ran through the dish machine.

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 overstacked coffee cups and lids at the coffee station. Observed plastic water cups with cup lips unprotected at coffee station and at main buffet area.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands using improper procedure - scrubbing less than 10 seconds and using freshly washed hands to turn off faucets without use of a barrier before returning to food handling duties. CDI - EHS educated employee on proper washing procedures. Hands re-washed. Hand washing procedure signage in Spanish provided during inspeciton.

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 can opener with dried residue on blade. CDI - returned to dish machine for cleaning.

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 carafe of oat milk at customer beverage area at 58f and carafe of cream at 47f. CDI - both items allowed to remain until end of breakfast service at 9:30 which would be less than 4 hour hold. TPHC procedures written for both items during inspection today. Establishment must either maintain both carafes at 41f or lower or use TPHC procedures to hold for breakfast service and then discard.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed significant small fly presence around bar area. Contact PCO for service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk cooking oil stored on top of bulk chemcials in chemcial storage area near can wash. Store food items away from potential sources of contamination. Oil relocated. Observed pans of frozen chicken wings stored on floor of walk in freezer. Store food at least 6 inches off of floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelets on wrist while performing food handling activities. Remove watches and bracelets from arms when handling food.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single use coffee filters stored on bottom shelf under chemical and personal items on rack near ice machine/can wash area. Store single use items including coffee filters in a sanitary manner and away from chemicals and other potential sources of contamination.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food items mixed with restaurant food. Separate personal from restaurant food.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no dedicated PIC on site during inspection. 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: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed lack of managerial control over kitchen evidenced by no soap at the sink for proper handwashing, lack of knowledge regarding practices such as proper dish machine use and holding temperatures. 2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed several lack of food safety controls including improper holding temperatures, lack of knowledge of holding and reheat temperatures, and inadequately supplied handsinks. CDI: EHS corrected risk factor violations during inspection and educated staff on holding and reheating temperatures. REPEAT VIOLATION

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on site.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink. PIC stated that they haven’t been able to get the refills of the soap from the company they order from. CDI: Soap was taken from a refill that does not fit the dispenser and filled into another portable dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine testing at 0ppm chlorine. CDI: EHS demonstrated how to prime machine and demonstrated to staff how and when to check sanitizer concentration. Machine was primed and re-ran and then read at 50ppm chlorine.

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 bagels with eggs, cheese, and meat stored at room temperature. Product was below 135F. CDI: Items were voluntarily discarded. Observed egg omelets holding in microwave below 135F. CDI: Omelets were rapidly reheated.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in ice scoop holder with significant microbial build up. CDI: Ice scoop and ice scoop holder were ran through the dish machine.

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 equipment that is currently turned off/not in use with food debris and build up. REPEAT VIOLATION Some improvement from previous inspection.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf Observed and through discussion that PIC does not have adequate knowledge of health policy items, when staff should return to work after having food borne illness symptoms, and several breakfast items were not held cold or on time. CDI: EHS discussed responsibilities of the PIC and expectations regarding kitchen practices for the person in charge.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed health policy does not include exposure and reporting requirements with the new nontyphoidal salmonella illness added. CDI: EHS provided PIC with a paper copy of the updated health policy.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at the bar with a pint glass in the sink. CDI: Glass was removed. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese and sliced cheeses held above 41F. CDI: Products voluntarily discarded. EHS will complete a follow up visit to verify that items are held on TPHC due to repeat violations from previous inspections. If at future visits items are not marked for TPHC, facility will be subject to a Risk Control Plan and/or permit action. REPEAT VIOLATION

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 unlabeled squeeze bottles of what PIC identified as oil and squeeze butter. Observed some unlabeled shakers. PIC stated she would label them today. 3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed cereal dispenser in customer area with incorrect labeling of cereal items. Common names were not correct. CDI: Dispenser was removed as PIC stated that the menu items have changed to be pre-packaged based on new brand standards.

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 equipment that is currently turned off/not in use with food debris and build up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF Observed no person in charge over the kitchen during inspection. Observed no certified food protection manager on site during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sink blocked at bar with plates and cups. CDI: Sink cleared and employees educated on only using handsinks for handwashing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken wings in ziploc bags stored over fully cooked burgers and fries in the walk in freezer. CDI: Chicken was relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda dispenser gun at the bar with heavy black build up. Observed ice machine shield with black and pink build up. Ensure more frequent cleaning to preclude build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed scrambled eggs holding at 124F. CDI: Product was moved to TPHC for today as PIC knew what time she finished cooking them this morning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs holding above 41F in cold well. Observed cream cheese holding out at room temperature. CDI: Product was moved to TPHC today as PIC knew what time they were put out. Facility has used TPHC before items that will not maintain temperature. EHS strongly recommends that facility return to using TPHC for these foods. EHS emailed TPHC template to manager.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed Tylenol stored on top of prep cooler. CDI: medicine relocated.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples, that PIC stated are washed, with no outer protection. CDI: Apples were rewashed and wrapped. Upon arrival EHS observed the 2 kitchen employees both in the dining area, not the food service area. All food in the service area is not fully protected by self-closing holding units or individually packaged. CDI: EHS and PIC discussed how someone must always be present in the food service area to ensure that if food were to become contaminated by a patron it is removed. Employee stood in the food service area for the remainder of the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine reading 0ppm. Stock solution bottle appears clear (not yellow) and that the chemical has evaporated. CDI: Facility transitioned to using 3-comp sink for wash, rinse, and sanitize. Facility is serving on all to-go plates, so minimal warewashing is needed.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures or marked time for cream cheese held on TPHC, per PIC. CDI: Procedures written during inspection and time marked in daily temperature log.

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

4-501.11 Maintain equipment in good repair. Observed shelving in cabinets with exposed wood. Seal or replace. REPEAT VIOLATION

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 ceiling tiles that are perpendicular to the floor in front of the walk in cooler and freezer are not securely in place, causing a gap in the ceiling area. Observed mop sink with severe cracking. Cracks shall be filled to make the surface smooth and prevent leaks and build up.

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

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 burger patties in reach in cooler with no date mark. CDI: Burger patties properly date marked.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time mark for cream cheese. PIC properly described procedure but did not have time written. CDI: Time written for the cream cheese.

4-501.11 Maintain equipment in good repair. Observed shelving in some cabinets with exposed wood. Properly seal or replace shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in cooler gaskets with food debris. REPEAT VIOLATION Previous violation corrected.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed damaged drain plug on one dumpster.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine sanitizer at dish machine. CDI: EHS primed machine and ran a few more cycles and the sanitizer was 50ppm. EHS recommends having the machine bumped up slightly to ensure proper, consistent sanitization of dishes.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test strips from 2013. When used, test strips are not accurate. VERIFICATION REQUIRED

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 walk in cooler gaskets. REPEAT VIOLATION Previous violation corrected.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter on site for salmon that is offered undercooked. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front reach in cooler holding above 41F. CDI: All TCS items voluntarily discarded.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed several instances where self serve food was left unattended. Attendant was helping customers, changing coffee in dining room, and getting items from the kitchen. Food was left unattended sometimes for a few minutes. Food is not protected by self closing lids or proper food shields. PIC and EHS discussed that constant monitoring must be done. EHS requested a written SOP of how food is being protected when an attendant is not present. VERIFICATION REQUIRED

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 spatulas stored in water on flat top at 83F. CDI: Spatulas removed from water. Observed portion cup being used for marinara with no handle. CDI: portion cup removed from product.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed overstacked coffee cups and coffee cup lids in organizer at coffee station. Cup lips and mouth pieces exposed. CDI: Items removed to appropriate level for organizer.

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

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed mechanical dishwasher with chlorine concentrations of 10 ppm. CDI after several cycles and priming, chlorine concentrations were at 200 ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up in the ice machine shield. Ensure to increase cleaning frequency.

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 brie cheese, and mozzarella cheese not date marked and roast beef (date 7/24) held past 7 days. CDI PIC voluntarily discarded brie cheese and roast beef and dated mozzarella cheese.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer not labeled. Ensure to label toxic materials to easily identify. CDI PIC labeled spray bottle 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 shaker containers with dry ingredients without labels. Ensure to label dry ingredients to easily identify.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed several instances when self serve food was left unattended. The designated monitor going into kitchen to retrieve items, tending to customers outside of the serve line, and refilling items from the kitchen as needed, leaving no one to watch the food items. Food is not adequately protected by self closing lids or sneeze shields and requires that someone monitor the food consistently. CDI EHS discussed with PIC about constant attendance with the food and PIC had employee attend to food during the inspection. Repeat violation. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented cans stored on the dry storage shelf with other cans. Ensure to store in a designated area. CDI PIC voluntarily discarded dented cans.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (gaskets, reach in units, walk in cooler, etc.) with debris build up. Ensure to increase cleaning frequency.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands properly, but use bare hands to turn off faucet. CDI: Employee educated on proper handwashing technique and all future handwashes observed were performed properly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed bowl of raw shrimp stored over container of cooked shrimp in reach in. CDI: Shrimp relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice wand in freezer stored in container with food, not protected, with some debris. CDI: Ice wand removed for wash, rinse and sanitize. PIC advised to protect the food surface by wrapping in a barrier, such as plastic wrap, before placing in the freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items above 41F throughout facility including salmon, shrimp, lettuce, potatoes, and quesadilla meat. CDI: Items moved to walk in (45F and below).

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no procedure on site for items held on TPHC. Through discussion PIC is keeping milk that is held on TPHC for the next day. CDI: TPHC procedure template provided today via email along with inspection and process of discarding all items held on TPHC enforced today. VERIFICATION REQUIRED

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at bar. REPEAT VIOLATION Previous violation corrected. PIC advised to increase pest control frequency until insects are eradicated.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed several instances when self serve food was left unattended. Food is not adequately protected by self closing lids or sneeze shields and requires that someone monitor the food consistently. Observed designated monitor going into kitchen for things and refilling items from the kitchen as needed, leaving no one to watch the food items. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bar mixers stored in crate directly on floor.

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

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 oz portion cup being used as scoop for salsa. CDI: Cup removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee belongings stored comingled with towels in linen storage area. CDI: Employee items relocated.

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 mop sink with large cracks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old food debris and sticker residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous amounts of live fruit flies in back dry storage area.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (Inside cabinet surfaces at self service area (shelving collecting debris in need of general cleaning).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floor behind cooking equipment collecting debris in need of cleaning).

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not functioning properly at handsink in kitchen, upon arrival. CDI: Soap was replaced and began working fine.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon on menu is offered undercooked. No parasite destruction letter present on site. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed brie and havarti on breakfast buffet above 45F. Observed whipped cream held on ice packs that were not frozen, and whipped cream was above 45F. CDI: More ice added underneath of food to rapidly chill. Items are discarded at the end of the service, which lasts 3 hours.

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 salads made yesterday with no date mark. 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 milk date marked 5/8 and fully cooked sausages date marked 5/4. CDI: PIC voluntarily discarded milk. PIC stated that sausages were delivered on 5/4, frozen, and then pulled to thaw today. PIC directed to ensure that date food is pulled for thawing is placed on the item when it goes from freezer to refrigerator.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed items on the breakfast buffet not adequately protected by self closing lids or sneeze guards and no attendant present. Without self closing lids or sneeze guards, an attendant must be present in the food area 100% of the time so that in the event of contamination, food may be removed.

4-502.11(A) Maintain utensils in good repair. Observed coated tongs where coating is damaged and cracked. CDI: PIC voluntarily discarded tongs.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old sticker residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit. Observed bar gun and holster in need of detailed cleaning; CDI both cleaned and sanitized during inspection.

NO POINTS DEDUCTED 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bins that need to stay in wash rotation. Observed multi-use bowls and plates at self-service are not inverted exposed to contamination.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (between all cooking equipment, underneath lid to prep cooler).

NO POINTS DEDUCTED 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floor behind all cooking equipment in need of cleaning; Observed flooring underneath chemicals collecting debris in need of general cleaning)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few plates being stored as clean with food debris left on them. CDI: plates were relocated to three compartment sink to be properly washed.

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 pre-cooked ribs that had been opened without a date label. CDI: ribs were properly dated. Observed chicken in walk-in with date of 10/19, PIC stated chicken was removed from freezer last night and 10/19 was the freeze date. Chicken was at 32F. EHS suggested including the thaw date on chicken as well to ensure proper dates are following product.

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 several items on TPHC without time stamps on them including cheese and different kinds of milk. Facility is using a temperature log as a time stamp where they only had several items listed for today. TPHC procedure states that multiple items, including hot foods are to be on TPHC. Ensure that all items listed on TPHC procedure are time stamped in temperature log book each day. EHS suggested listing items more clearly such as milk, skim milk, half and half, etc.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles and spice shakers without labeling on them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in microwave, prep freezer and cooler gaskets, and on the clean dish rack. Observed build-up on the outside of squeeze bottles and spice shakers by cookline.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for fewer than 15 seconds and with turn off faucet with no papertowel. CDI: Employee educated on proper handwashing procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed front line cooler 1 holding all food items at 53. PIC stated that all items were placed in that cooler this morning. Observed butter pats holding above 45F in chilly box. CDI: PIC allowed to relocate items to walk in for rapid cooling. REPEAT VIOLATION VERIFICATION REQUIRED

23-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in prep cooler in kitchen with no date marks. PIC was sure that potatoes, lettuce and chicken breasts were prepared yesterday. Chicken wings had no date and PIC was unsure when they were prepared. CDI: PIC allowed to date Chicken breasts, potatoes, and lettuce. Chicken wings were voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced ham dated 4/11. CDI: Ham 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 no TPHC procedure on site. PIC stated that all of the items in self serve cold well, as well as the milk and creamer in the carafs are discarded every day after service. Service is only 3 hours. Paperwork provided today via email along with inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on prep surface. CDI: Bucket relocated to safe location.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed no employee health policy in place at facility. Employee health policy and employee health poster provided via email along with inspection today. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hardboiled eggs and milk above 45F on display at breakfast station. CDI: Items rapidly cooled with ice. VERIFICATION REQUIRED

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cereals unlabeled in self serve dispensers. Labeling discussed with PIC. VERIFICATION REQUIRED

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed several items on breakfast buffet with no attendant present, and no self closing lids or sneeze guards. Observed sneeze guard not providing adequate coverage of food at breakfast bar. CDI: Attendant assigned to watch customers at buffet. VERIFICATION REQUIRED

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled glasses stored as clean in the bar area. CDI-glasses sent to be rewashed.

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 ham (7/31) Roast beef (7/31) turkey (8/4) held beyond the discard date. CDI-product discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils and sauces not labeled as required. CDI-PIC labeled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plates, utensils and glasses stored as clean. CDI-PIC removed to be rewashed. (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 ribs dated 3/6 and rice dated 3/15 in reach-in flip top cooler. CDI-PIC voluntarily discarded.

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 for steak and salmon cooked to order on menu. VERIFICATION REQUIRED

4-501.11 Maintain equipment in good repair. Observed the walk-in cooler fan emitting a mist of water from an unknown origin. Observed an electrical short for the light inside the walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior surfaces of walk-in cooler with mold build-up on shelving, walls and fans. Observed bar area reach-in cooler accumulating food debris and build-up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored as clean with sticker residue on outside. Dishes were stacked so that sticker residue was contacting food contact surfaces of some dishes. CDI-Dishes removed to be rewashed.

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 wings date marked 11/25 in prep cooler. CDI- Wings were voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of low boy reach-in freezer accumulating food debris.

2-301.14 Wash hands after activities that contaminate them.-P - Observed PIC not wash hands after coughing and touching face. CDI by instruction. PIC washed their hands.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed 1 zip lock package of pork chops stored over ready to eat foods in walk in freezer. CDI, operator relocated foods. Improvement made since previous inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed plates stored as clean but soiled with food debris. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C - Ice machines shall be cleaned according to manufacturers recommendations or at least enough to prevent and accumulation of soil. Observed white soil accumlating inside ice machine. Clean.

7-201.11 Store toxic materials to avoid contamination. -P - Observed fuel cartridge containers stored over waffle flower in storage room. CDI, fuel relocated for proper storage.

3-602.11 Food Labels - PF - Food shall be labeled according to LAW. Observed labeling on parfaits missing alergen sources on ingredient labeling. CDI by instruction. Improvement made since previous inspection. 3-302.12 Food Storage Containers Identified with Common Name of Food - C - Food storage containers shall be labeled by common name of food if food is not easily recognizable. Observed container of sugar and flour not labeled on dry storage shelf.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer and store containers of toxic substances so that contamination of equipment is prevented. Observed a wet wiping cloth stored on shelf in cabinet. Observed a bucket of quat sanitizer stored over equipment at bar.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean linen in a clean, dry area. Observed several clean cloths stored on soiled shelving in cabinets.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - keep equipment in good repair. Observed a split gasket on door of prep refrigerator.

6-301.12 Hand Drying Provision - PF Handwashing sinks shall be provided with a means to dry hands. Observed paper towel dispenser empty at handwashing sink in kitchen. CDI, operator refilled dispenser during inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Raw animal food shall be stored so that cross contamination is prevented. Observed raw shrimp package open and stored over ready to eat hamburger packcage in reach in freezer. Observed raw fish stored over lettuce in reach in refrigerator. CDI, operator relocated foods for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be clean to site and touch. Observed blade of can opener soiled with food residues. CDI, operator relocated can opener for cleaning.

3-602.11 Food Labels - PF - Packaged food made from 2 or more ingredients shall be labeled according to LAW. Observed parfaits packaged on site without complete labeling. CDI by instruction. Improvement made since last inspection.,

3-304.14 Wiping Cloths, Use Limitation - C Store wet wiping cloths in sanitizer in between uses. Observed several wet wiping cloth stored on prep tables throughout kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep equipment in good repair. Observed 1 split gasket in reach in refrigerator. 4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF standards. Observed lettuce and cream cheese stored in reach in refrigerator that was intended for the storage of non-potentially hazardous foods according to manufacturers specifications.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from an accumulation of soil. Observed food debris accumulating on shelving below prep tables.

3-403.11 Reheating for Hot Holding - PUse proper procedures to reheat food. Observed ham, egg, and cheese left in a microwave at 93 degrees F and operator did not know how when it was placed in microwave. CDI, operator voluntarily discarded

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Potentially hazardous food shall be cold held at 45 degrees F or below. Observed 1 container of butter above 45 degrees F in walk in cooler. CDI, operator voluntarily discarded the butter.

3-602.11 Food Labels - PFPackaged food made from 2 or more ingredients and are packaged on site shall be labeled according to law. Observed parfaits packaged on site and not individually labeled and missing labeling information on the placard that they were now using to label foods. Observed bulk dispensor of cereal not labeld as required3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed a container of powdered sugar container not labeled by common name of food.

.4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a stack of single-service cups not furnished from a dispensor and lip contact areas not protected.

4-202.16 Nonfood-Contact Surfaces - CNonfood contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Observed aluminum foil that was on ousdide of oven with crevases and tears and not easily cleanable.

3-301.11 Preventing Contamination from Hands - P,PFGeneral Comment: No bare hand contact with ready-to-eat food. Observed operator touch baked potatoes with their bare hands. CDI, operator discarded baked potatoe.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PFood shall be protected by wrappings, packages, or covered containers. Observed ice bin at bar uncovered/unprotected. CDI

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PGeneral Comment Food contact surfaces shall be cleaned to site and touch. Observed bowls collecting food debris in cabinet. CDI, operator relocated bowls for cleaning.;

3-602.11 Food Labels - PFGeneral Comment: Food shall be labeled according to Law. Observed no labeling on fruit parfait for consumer grab and go. CDI by instruction, provide proper labeling by next inspection.

3-304.14 Wiping Cloths, Use Limitation - CGeneral Comment: Containers of sanitizer solution shall be handled so that contamination of equipment is prevented. Observed 1 bucket of sanitizer stored on prep table in kitchen.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CClean equipment and linens shall be stored in a clean, dry area. Observed clean bowls stored in soiled cabinet. Observed soiled dishes sitting on clean plates on drying rack. Observed clean linen uncovered/unprotected and stored next to chemicals and in a cabinet collecting debris.

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Keep equipment in good repair. Observed 1 of 4 cutting boards with heavy scratches and in need of resurfacing or replacement. Observed a crack in can wash. Repair.

4-602.13 Nonfood Contact Surfaces - CGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed residue collecting inside Natural Juice Drink dispenser.