COPPER

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of onion sauce, pan of pico, and a pan of cooked potatoes cold holding above 41F inside the flip top portion of make table 1. PIC stated the lid was kept open prior to EHS's arrival to fulfill orders. All other TCS food items inside this unit were at proper temps. CDI: PIC moved all above mentioned TCS food items into the WIF to rapidly cool down. Observed pan of spinach sauce and a pan of marinated raw salmon cold holding above 41F inside the lowboy portion of make table 1. PIC stated both of these pans were taken out of the unit recently for an order. CDI: PIC moved both pans of TCS food items into the WIF to rapidly cool down. Observed large bustub full of cut romaine lettuce cold holding above 41F inside the lowboy portion of make table 2. PIC stated they had this bustub out to make a couple salads for an order. CDI: PIC removed lid off of the bustub and moved into the WIC to rapidly cool down. 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 .

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 soiled gaskets inside cold holding units. Observed debris buildup on clean dish racks. Increase cleaning frequency to prevent contamination.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed heads of cauliflower and other produce stored above pans of prepped carrots and cabbage, inside WIC 2. Ensure any RTE food items are stored above unwashed produce to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few sheet trays full of cooked TCS food items that were left uncovered from two days prior, stored on the speedrack inside the WIC. Ensure all TCS food items are covered when not actively cooling, to prevent contamination. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed basmati rice hot holding below 135F inside the rice cooker. PIC stated they open and close this often during lunch service. CDI: PIC had food employee reheat the rice to above 165F before placing back into the rice cooker to hot hold. 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 .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few sheet trays full of cooked TCS food items that were left uncovered from the previous day, stored on the speedrack inside the WIC. Ensure all TCS food items are covered when not actively cooling, to prevent contamination.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a small gap underneath the back entrance door leading into the kitchen. PIC stated maintenance work will be done to get this repaired.

5-205.15 Maintain a plumbing system in good repair. Observed water leak from the faucet at the 3-compartment sink. PIC stated they have a work order in to have this repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster completely missing the lids. EHS advised contacting the waste company to have the lids replaced, to prevent attracting pests.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged edging on the wall by the 3-compartment sink, exposing the wood underneath. 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 debris and buildup on the walls around the dish machine and 3-compartment sink. Increase cleaning frequency. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed few TCS items, and ambient in front prep unit, holding above 41F. CDI PIC removed items and called for repairs. The facility has enough other RIC to utilize until repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.11 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 tile in front of ovens/stoves in prep 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 edges of floors throughout prep area, observed corners and door frames with slight buildup. Clean with more frequency.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.Observed some black specked build up on white plastic on ice machine. 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 dust and slight debris on top of dish machine and shelving rack next to dish machine. 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 missing tile in front of ovens/stoves in prep 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 edges of floors throughout prep area, observed corners and door frames with slight buildup. Clean with more frequency.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.Observed some black specked build up on white plastic on ice 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 dust and slight debris on top of dish machine and tall RIC. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked onions and raw spinach stored under raw shrimp. CDI PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed cooked onions stored out on counter. PIC stated they hold out for four hours then discard. Item was not time stamped and was not on list of TPHC items. CDI PIC time stamped and added to TPHC form. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sticker residue not the outside on a few containers stored cleaned.

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 and residue along the edges of the floors throughout kitchen, prep area, dish area. Repeat

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over read to eat foods in the walk in cooler. Rearrange the storage order to prevent cross contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting board in front of the stove discolored, scratched and scored. Replace or resurface.

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 under dishmachine and under the 3-compartment sink in need of cleaning. Observed fans in the dishmachine area accumulating dust. Clean and maintain.

2-301.15 Only wash hands in handwashing sink. -PF 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee touch dirty dishes, rinse hands, without soap, correct wash time, or drying and move to picking up clean dishes. Observed employee drop pen on floor, pick up pen, and not wash hands before moving to the line for food prep. CDI-EHS stopped dishwasher, employee properly washed hands at handsink, and then put clean dishes away. EHS stopped food employee and employee properly washed hands before continuing with food prep.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce stored over washed, cut produce. CDI-PIC corrected storage order and used washed produce to make an employee meal.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sanitizer concentration at 3 comp sink at 0 ppm. CDI-PIC removed air pocket from line and changed sanitizer, so sanitizer concentration was brought to 200ppm quat sanitizer.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed food employee not vigorously rub hands for 20 seconds and proceed to turn faucet off with bare hands after hand washing. Observed dishwasher handle soiled equipment then handle clean equipment without washing their hands in between, CDI, employees rehashed hands. 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 . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P

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 1 deep pan of creamy spinach cooling at 47 degrees F at 1:06 pm. At 1:36 spinach was at 46 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. Spinach separated to 2 shallower containers and placed in walk in walk in cooler to rapidly cool. Significant improvement since previous inspection. 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 .

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. - Observed spinach crisp, samosa and cauliflower held out of temperature control for a few hours according to PIC but not written procedures for Time As a Public Health Control. CDI, handout emailed and completed during inspection. TPHC procedure template may be found at: http://meck.co/FoodSafety

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 1 deep pan of creamy spinach cooling at 47 degrees F at 1:06 pm. At 1:36 spinach was at 46 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. Spinach separated to 2 shallower containers and placed in walk in walk in cooler to rapidly cool. Significant improvement since previous inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly and fruit flies in kitchen.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed sheet pan with food prep temporarily stored on top of garbage can.

3-302.15 Wash fruits and vegetables prior to use. Observed produce such as carrots being peeled but not washed prior to preparation.

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 bags of clean linen stored on ground.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf - Observed only handsink in stove area to be broken. The next closest handsink is in a separate room with the dish machine. Handsink is integral to the facility’s operation and must be repaired. Per PIC, sink broke yesterday and the part has been ordered. - VR - Verification required within 10 days to ensure sink has been repaired.

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: http://meck.co/FoodSafety - Observed raw lamb stored above vegetables in walk-in cooler. - CDI - Education provided. PIC corrected storage order by moving raw lamb below vegetables. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce stored above ready-to-eat sauces. - CDI - Education provided. PIC corrected storage order.

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 being used to clean dishes with sanitizer concentration of 0ppm chlorine. - CDI - PIC replaced chlorine sanitizer bucket and primed dish machine. Observed properly concentration chlorine sanitizer of 100ppm.

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 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. - REPEAT - Observed onion gravy, spinach, and tomato soup above 41F from cooling overnight in walk-in cooler. - CDI - PIC voluntarily discarded all products improperly cooled overnight.

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 various TCS items holding above 41F in right walk-in cooler (see temperature chart). Ambient temperature of WIC read 42F. PIC voluntarily discarded all TCS items holding above 41F due to being unaware of when items were last 41F or below. PIC called technician to come maintenance unit. Remainder of items placed on ice to aide in keeping temperatures at 41F or below. - VR - Verification required within 3 days to ensure unit has been repaired.

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. - REPEAT - Observed onion gravy, tomato soup, and cooked spinach temp above 41F from cooling overnight in large, deep, covered bus tubs in the left walk-in cooler. Use shallow pans or sheet trays to cool items. Do not use deep containers for cooling. Do not cover items while cooling. - CDI - Education provided. PIC voluntarily discarded products.

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 scoop handle directly touching the food product in large sugar and rice containers. Ensure scoop is stored with handle up above the food. - CDI - PIC corrected scoop position.

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. - REPEAT - Observed food residue and debris in the bottom of multiple refrigeration units. Clean and increase cleaning frequency to maintain clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed wall damage near 3 compartment sink. Repair.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Establishment does not have vomit/diarrheal event clean up policy. EHS discussed with PIC as policy was provided to establishment via email during last inspection and link for policy provided in previous inspection report. CDI - printed copy of procedures provided during inspection and EHS explained to PIC that policy is available through link in this report should it be needed. REPEAT

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: http://meck.co/FoodSafety. Observed pan of raw shrimp stored directly above cooked duck. CDI - shrimp relocated. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed silicone ice trays nested down into ice at bar such that unclean exterior portions of the trays are in direct contact with the ice. CDI - trays removed and ice discarded.

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 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 house made goat cheese kofta croquettes cooling double stacked on sheet pan in kitchen at 92f at beginning of inspection. Pan relocated to WIC but was still found to be 84f after 45 min. Cooling rate of 11 degrees per hour not sufficient to reach 70f by 2 hour time. CDI - kofta separated to single layers on sheet pans and placed into cooler to quickly chill. Product would not have met cooling parameters without EHS intervention.

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 pan of goat cheese kofta cooling in double layers separated by parchment paper on speed rack in back area at room temperature. CDI - relocated to WIC and spread out into single layers on pans to quickly chill. When cooling food, use methods that allow the food to cool quickly. Spread out to allow air flow to all of the food. Once the hot food is 135f, use active cooling methods to quickly move the food to 70f. Do not allow food to cool at room temperature once it is at 135 or lower.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottom shelving of food storage rack in cooler is less than 6 inches from floor. Correct to keep all food at least 6 inches off of floor.

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 bar ice scoop laying inside ice bin with handle in direct contact with the ice inside. Ice was discarded as other items were also in the ice. Store the scoop in a sanitary location and do not allow hand contact surfaces touch the ice.

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 partially used case of single service items on floor in upstairs dry storage room. Store single service items at least 6 inches off of floor.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on line reach in cooler. Repair or replace.

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 dried residue/broken glass on interior areas of bar cooler needs 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. 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 various areas of flooring and some wall surfaces under/behind equipment in need of cleaning. Dark buildup on floors around wall junction perimeter. Some detached wall boards including behind ice machine. Some damaged metal plating on walls outside walk in coolers.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Establishment does not have vomit/diarrheal event clean up policy. CDI - Establishment emailed sample policy to use. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 1 hand washing sink did not have paper towels at beginning of inspection. CDI - PIC refilled dispenser.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clean plastic containers were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT // 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. Some clean towels were stored on the floor in the upstairs storage area. Store clean linen at least 6 inches off the floor.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Old sandwich cooler and other equipment in behind restaurant. Remove these items so they do not become a pest harborage. // 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some bags of trash in dumpster enclosure outside of dumpster. Increase frequency of trash pick up or acquire a larger dumpster so trash bags do not have to be placed outside dumpster. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 3 employee cell phones were observed on back prep table at start of inspection. Do not store employee personal items on food preparation surfaces.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue and debris on utensils stored as clean. CDI- Utensils were moved to dirty dish area to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils on drying rack.

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: Kitchen manager touched samosa with bare hands. CDI- discarded affected food.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Uncovered food in small reach ins and walk-in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink and black buildup in ice machine on both white deflector below and on white plastic piece in top section. REPEAT: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Sanitizer supply at dish machine empty. Machine was in use and measured 0 ppm chlorine. Quat sanitizer in 3-comp sink measured less than 100 ppm. CDI- machine was primed after connecting new sanitizer supply and sanitized correctly. Sanitizer in 3-comp sink made to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Rice holding at 117F. CDI- voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Unlabeled working bottle of degreaser. CDI- labeled. 7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P: Sanitizer stored in container that previously held disinfectant concentrate, according to commercial label.. CDI- 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: Cut chicken in dense volume cooled by 2 F in 1 and 1/2 hours. See temp chart for cooling chicken. CDI- chicken spread out on shallow pan and dropped to 41F.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some floor, wall, and ceiling damage through kitchen areas but ongoing repairs are evident.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled items stored as clean - scoop, garnish slicer, food processor. CDI - all returned to dish room to be washed, rinsed, sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink and black buildup in ice machine on both white deflector below and on white plastic piece in top section. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed most TCS foods in right walk in cooler measured above 41F. See temperature chart for examples. CDI - PIC went through cooler with PIC and helped decide which foods were safe to keep and which needed to be discarded. Meanwhile, PIC called for repair person who arrived promptly and began repairing cooler. Left walk in cooler was holding foods between 35F and 37F so it was used to hold perishables until right walk in cooler can be repaired and resume correctly cold holding.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some floor, wall, and ceiling damage through kitchen areas but ongoing repairs are evident. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some dust accumulating on box fans in dish area.

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

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 cauliflour, chicken, and samosa in a reach in without date marking. PIC stated that they were pulled from larger containers in the WIC that had date. CDI - PIC put the appropriate date marking.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of onions in WIC stored with only a sheet pan between the container and 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 ice scoop handle being stored in the ice. CDI - EHS instructed PIC on how to properly store the ice scoop with the handle facing up. PIC fixed the scoop and informed employees on how to properly store ice scoop.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed in prep top onion sauce (42-49F), chicken curry sauce (43-50F), tomato sauce (43-50F), diced potatoes (42F), butter (43F), green beans (43F), and diced chicken (44F). CDI items are moved to walk in and reach in freezer to cool foods. Reach in unit is at 38F but foods holding out of temperature.

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 potatoes and chicken breast cooling on speed rack for over an hour. Suggest PIC send foods on racks in walk in unit once steam comes off food. CDI items moved to reach in freezer to accelerate cooling.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no temperature device inside of reach in unit.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink filled with soiled rag and metal container. CDI items relocated.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed cut onions and sliced tomatoes stored below unwashed produce. CDI items relocated. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed facility holding clarified butter on counter at 85F. Facility states they use it for naan and other meals. PIC does not have time procedures and may keep butter depending on time and amount. CDI butter reheated to 165F and left on grill for hot holding.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed items in reach in unit, prep top, and walk in unit that was held over from the night before and not dated. CDI items dated by employees. repeat.

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

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 walls behind dish area, sinks, exterior of cooking equipment, ceiling of walk in unit, soap dispensers and towel dispensers in need of cleaning. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee use handsink to wet naan dough before it enters the oven. CDI action ceased. Suggest using a spray bottle to get same effect.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed cauliflower over heavy cream and unwashed produce over milk in the walk in cooler. CDI PIC moved unwashed produce below ready to eat foods. 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 a pan a chicken, and tubs of sauce in the walk in cooler with out a date mark. CDI PIC dated the items.

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 fried cauliflower being held on prep line on time without time stamp and written proceudres. CDI Procedures were given to PIC and cauliflower discarded.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C. Operate dish machine in accordance with data plate. Data plate missing from dish machine. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked ceiling tiles, cracked floor tiles, base and entrance storage walk in in need of repair. Observed ceiling by walk in need of repair, and walls behind dish in need of sealing. Repeat. 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 walls behind dish area and walk in in need of cleaning from dust and debris. Repeat.

2-101.11 PIC shall be present during all hours of operation.-PF Observed PIC not available for first 20 minutes of inspection while food was being prepped.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed chicken, curry sauces, vegetables, and other sauces that were uncovered in reach in prep unit. CDI items covered.

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 golden coconut sauce from night before at 44-49F. CDI bin at 49 discarded and 4 others dated for only 4 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raita mix, mixed lettuce for salad, cabbage and diced chicken from this morning holding above 45F. CDI items dated for 4 days and diced chicken separated to cool. Items can be dated 4 days if above 45F for first inspection per state memo.

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 onion mix labeled 3/17 but taken from freezer yesterday. CDI date changed. Observed curry lamb not dated. CDI item dated.

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 golden curry cooling in deep black plastic containers overnight. CDI bin at 49F discarded and other bins dated for 4 days. Observed chicken that was cooled overnight and diced in the morning. FAcility did not cool diced chicken before covering and storing in walk in. CDI items separated into shallow containers in cooler. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets while preparing food and dough for naan.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C. Operate warewashing machine in accordance with data plate. Observed missing data plate. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked ceiling tiles, cracked floor tiles, base and entrance storage walk in in need of repair. Observed ceiling by walk in in need of repair, and walls behind dish in need of sealing. Repeat. 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 walls behind dish area and walk in in need of cleaning from dust and debris. Repeat.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee touch chicken breast with bare hands. CDI chicken breast discarded.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp over pasteurized crab and raw fish and scallops over cooked lamb. CDI items reorganized. Repeat. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed head lettuce stored above sliced tomatoes. CDI items relocated.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 3 comp sink santizer at 50ppm and manufacturer states it should be 200-400ppm. CDI sanitizer emptied. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine that was soiled with pink and black debris.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marks in prep units. CDI items dated. Repeat. Verification required.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer above 400ppm. Bottle requires santizer to be 200-400ppm. CDI bottle diluted.

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 samosas that were sitting on a rack in prep area for an hour and a half at 80F and tomato sauce in wrapped plastic container cooling at in walk in. CDI had samosas placed in reach in freezer for quick chill and sauce placed in shallow pan and placed in walk in cooler.

4-801.11 Clean Linens - C Observed linen used to handle naan in clay oven soiled with debris.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed data plate missing on dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks and shelving soiled with food debris.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked ceiling, cracked floor tiles, base and entrance of storage walk in in need of repair. 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 walls in dish area need of cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above pasteurized crab meat. CDI items relocated.

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 all items on prep top and reach in that was not dated. CDI items dated. Repeat.

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 chicken that was held out on time without a time stamp and written procedures. CDI items stamp and TPHC procedures provided. Sons

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat strips in house. Verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Container of creamed spinach, cooked potatoes, and cooked peas stored in the prep coolers at the line. Employee advised that cooked foods not stored in prep cooler more than two days. PIC Sangar Bankar asked employee when items prepared. Employee advised of one day prior. CDI- Items were allowed to be date marked with current system. Both employee and PIC were advised of requirement for marking TCS foods. Also reminded that TCS foods brought from large batch cooked/ prepared foods in the walk in coolers also need to be marked with the same date as the larger batch.

4-501.11 Maintain equipment in good repair. Damaged gaskets at one prep cooler. Replace gasket. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue on the exteriors of containers and lids on the side storage/ preparation area. Cleaning is needed.

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. Employee handling naan bread at bread oven handling with tongs and bare hands to flip bread over once it was out of the oven. CDI- PIC Sagar Bankar was advised, PIC advised employee to discontinue touching bread with bare hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Some food items in prep cooler drawer unit not under temperature control. Items were located at the front of the drawer on one side of joint cooler. Unit ambient air in the back at 43F. CDI- Chef Naveen moved all to the walk in cooler on sheet pans for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Salad and goat cheese both tightly covered during cooling process. Cooked chicken and potatoes cooling at room temperature. Chef advised that the potatoes had been on the rack only about 15 minutes and chicken for less than 30 minutes. Intervention was required for all. Food items vented in walk in cooler. Cooked items removed for rapid cooling. See chart for temperatures.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee working at dish washing area not wearing a hair restraint. All other employees wearing a hair restraint. (0pts)

4-501.11 Maintain equipment in good repair. Some laminate and would damage to shelving unit used to store utensils. Repair shelving. (0pts)

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. One large pot that is too big to submerge in 3 comp sink or run through dish machine. Remove pot from facility. (0 pts)

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw scallops and seafood stored over cooked lamb meatballs, cooked and packaged duck confit, cooked minced lamb. CDI- Chef Naveen corrected storage immediately.

7-201.11 Store toxic materials to avoid contamination. -P. Small bottle of concentrate steramine tablets stored over large container of rice and co-mingled with facility equipment. REPEAT

5-402.13 Maintain sanitary sewage system.-P. Standing/ flooded waste water in facility outdoor can wash. Have can wash serviced to allow for disposable of waste water. Return visit by 5/5/17 to check for repair. (0pts)

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Medium sized tile missing from floor at beverage station; laminate damage on shelf at beverage station. Repair both. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed beverage stored on side of prep table (not in use), cleaned utensils stored underneath. Employee keys stored co-mingled with facility utensils/ cutlery. CDI- Chef Naveen corrected employee beverage storage, PIC Sangar Bankar removed keys.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf 7-201.11 Store toxic materials to avoid contamination. -P. Container of steramine storecd on shelving over and with facility dried foods and equipment. Spray bottle of bleach concentrate stored with no label/ labeling on it. CID- Chef Naveen corrected both

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bottles of oil at cook line in use but not labeled. All other items labeled as required. Label oil bottles. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service cups stored open, co-mingled and unprotected in dry storage area. Protect stored single service articles from possible contamination.

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. Dust build up on ceilings in walk in coolers and throughout facility/ over food preparation areas. Cleaning is needed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on both tea urn nozzles at beverage station. PIC Sangar Bankar was advised that both need to be cleaned. PIC advised will have cleaned.

3-502.11 Obtain a Variance for specialized processes.-Pf. One pan of mustard seed sprouts found. PIC and chef Naveen advised that they were testing out sprouting mustard seeds but have not used nor do they plan to use current sprouts. Both were advised that process is not permitted without an approved variance application and HACCP plan, and that all sprouting of any type of seed must stop. CDI- PIC voluntarily discarded; variance application and HACCP guidance documents provided to PIC today. (0pts)

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. No approved variance application for seed sprouting process. See item 27. (0pts)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employees at expressing station observed plating salads and rice with no hair restraints on. CDI- One remaining employee expressing foods put on hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris in three prep cooler gaskets, some dust build up on one fan shield. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One employee personal cell phone co-mingled with facility items. PIC removed. Ensure employee's use designated storage area.

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. Ready to eat foods in walk in coolers dated for seven day holding. Most foods at 42F or above and should not be held for seven days unless they are maintained consistently at 41F or below. All foods were within four days today. CDI- Discussion with PIC Sagar Bankar and chef Naveen in regards to correction and monitoring of date marking accurately for four days should foods not be maintained at 41F or below.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One small bowl of flour and one squeeze bottle of oil not labeled. CDI- verbal correction to label both. All other items labeled per requirement.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Black single service containers at prep line/ to go area and side storage not protected during storage. Protect single service while being stored from possible contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris, food and grease residue on between cook line equipment and fryers, dried debris and residue in prep cooler gaskets and top of dish machine, dried debris shelving and container lids in upstairs storage, and fan shields in dish room. Cleaning is needed.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Damaged washer/dryer, damaged broiler unit with containers, damaged rice cooker, and other debris on dumpster. Remove all.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Hats stored on wall in direct contact with knives and mixing ladle. Chef corrected storage. Removed items to be washed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Washed lettuce and cooked potatoes stored in walk in cooler not coveded. CDI- verbal correction to cover after cooling process is completed, when washed and ready to eat. Items covered by head chef. Also advised PIC Sagar Bankar.

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 . 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Paint brush being used for food items at express area. Torn gaskets in prep cooler and cooler drawers at main cook line. CDI- PIC removed paint brush. Repair gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on cooler gaskets on main cook line. Dust on vent covers and HVAC ducting system over main prep and cook line. Cleaning is needed

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk at room temp outside the walk-in ocoler at 49 F. Staff observed cleaning all shelving from the produce/dairy walk-in cooler. Milk observed sitting out while shelves were being cleaned. Move all TCS foods to the main walk-in ocoler when cleaning shelves to aviod temperature danger zones. CDI- Milk was placed back in the walk-in cooler. Observed heavy cream on the counter at the cook line at 60 F. PIC stated the product has only been out of refrigeration for 30 min. Keep in the cooler or on ice to maintain proper tempeartures during service. CDI- PLaced back in the cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on bleach bottlle. Original label is no longer on the container. CDI- Labeled during 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 cooked cauliflower at 80 F on a speed rack. Observed pans of chicken curry on a speed rack at 114 F. PIC stated cauliflower has been cooling for 30 mins and chicken curry has been cooling for 1.5 hrs. Once food are below 135 F place in the walk-in ocoler with an air vent, use ice bath/or wand to aid in rapid cooling instead of leaving out at room temperature. Foods were placed in the cooler and on ice bath for proper cooling.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. Observed large post in the kitchen that can not be properly sunbmereged in the 3-compartment sink or dish machine. Remove from the facility.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Shell eggs on top of box of spinach. CDI- Eggs moved to protein cooler lower shelf.

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 : Found approx. 20 gallons of onion sauce 61 F from overnight. CDI- PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Chunks of cooked chicken is held room temperature during meal times. Found container of cooked chicken 58 F. CDI- chicken moved back to cooler forcool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found various cut leafy greens, kale, in opened undated bags. PIC stated it takes a week to run through quantity of kale. CDI-by instruction to date mark cut leafy greens.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Windex unlabeled. CDI- labeled. 7-207.11 Store labeled, employee medications to prevent contamination. -P: Advil found on shelf with food. CDI- Advil moved.

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 : Found large quantity of onion sauce in closed container from overnight. Sauce did not cool properly. See # 18 above. CDI- Sauce discarded. Cooked chicken 88 F on cooling rack in kitchen after 1.5 hours. Ambient temperature 78 F. Chicken moved to walk-in and cooled to 51 F in about an hour. Lentil soup cooling on prep table 122 F. Temperature upon arrival 144 F. Moved to walk-in.

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. Sccop handles in ice and in sugar.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in female restroom. Repeat.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P - Repeat - Employee observed working with soiled utensils and clean utensils without removing gloves and properly washing hands in between. CDI- Employee removed gloves, properly washed hands, and rewashed utensils. 2-301.14 Wash hands after activities that contaminate them.-P - Employee observed washing hands properly but recontaminating hands with hand sink handles. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- employee rewashed hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - 0 pts - Minor build up on nozzle of soda gun. Clean as often as necessary. CDI- PIC placed nozzle to be cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pt s- Kale and lamb stored in make top units were not properly dated. All other items in the walk in cooler and refrigeration units were properly dated with date of prep and discarded. Recommend dating items in make tops that will last more than 24 hours. CDI- PIC dated items.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Repeat - Three boxes of to go containers stored on the floor. All single service items must be off the floor. Establishment is currently using attic to store single service articles and utensils that are no longer being used. Attic has exposed duct work and unfinished floors. Attic may be used for storage of single service articles and unused plates if all items are protected and enclosed at all times. Open bags of single service items will be a violation of this rule. Establishment has renovated areas of dry storage and hall way with FRP and easily cleanable floors.

4-501.11 Maintain equipment in good repair. - Repeat - Some shelving used for dry storage, utensil drying, and in reach ins and walk in coolers are chipping or rusting. Replace. PIC has changed some shelving in reach in units and in warewashing area. Continue to work on replacing shelving. 4-502.11(A) Maintain utensils in good repair. - Several lexan pan observed cracked on corners. Replace.

5-501.17 Provide a covered waste bin in female restrooms. - 0 pts - Women's restroom needs a covered receptacle.

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. - 0 pts - Fan in ware washing area and ac vent upstairs is in need of cleaning.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - 0 pts - Replace light bulb and light shield over ice machine.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P - Employee observed working with soiled utensils and clean utensils without removing gloves and properly washing hands in between. CDI- Employee removed gloves, properly washed hands, and rewashed utensils. 2-301.14 Wash hands after activities that contaminate them.-P - Employee observed washing hands properly but recontaminating hands with hand sink handles. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- employee rewashed hands.

5-202.12 Provide at least 100F water at handsinks.-Pf - The hot water at the hand sink at the cook line read 85F. Hot water shall be 100 F at all times. A verification is required.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P - 0 pts - Observed cooled lentils and several items in reach in cooler not covered. Unless items are actively cooling all food shall be properly covered. CDI- Items were properly covered.

4-501.114 Maintain sanitizer at correct concentrations. -P.- Repeat - Working sanitizer at three compartment sink read 100 ppm. CDI- Sanitizer vat was discarded and replaced with fresh. Sanitizer read 200 ppm. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Several plates and two utensils observed soiled. CDI- Items were rewashed. Ice machine observed with severe mold build up. A verification is required.

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 - One container of lettuce stored in produce walk in cooler tightly covered. CDI- Container of lettuce was loosely covered.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Repeat - Single service boxes are being stored on the floor in upstairs area and in unfinished attic area. All single service items shall be stored in complete finished rooms at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. - Repeat - Most shelving used for dry storage, utensil drying, and in reach ins and walk in coolers are chipping or have been painted with unapproved paint. Replace. 4-502.11(A) Maintain utensils in good repair. - Several lexan pan observed cracked on corners. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Cleaning needed in the salad reach in unit and shelving, on the lower shelf of utensil washing, and sides of white commercial refrigerators.

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

Repeat - Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed plywood walls, unfinished floors and ceilings in attic and side storage upstairs. Rugs are covering torn linoleum in small dry storage room upstairs. Cracks, crevices and general repair needed throughout. 6-502.12 Floors, walls, ceilings shall be clean. Walls: Cleaning needed on walls in dish room. Recaulking needed at the cook line handsink. Floors: Cleaning needed in produce walk in cooler and in bar area.

6-303.11 Intensity-Lighting - C - 0 pts - Repeat - Lighting at ice bin in bar and produce walk in cooler must be increased. Lighting at ice bin shall be 50 foot candles and in walk in cooler at least 10 foot candles.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC today does not hold certification.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sink sanitizer at 0ppm. Bottle sanitizer above 400ppm Quat. Sink dispenser was corrected and is now at 200ppm Quat. Bottle was diluted to 200ppm Quat.

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 improper date marking in place. Facility was holding foods for 8 days. Remember to count the first day as day opened/prepared/cooked. Repeat violation. 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 unlabeled sauce. It was discarded voluntarily.Return visit required.

3-502.11 Obtain a Variance for specialized processes.-Pf Facility is making own yogurt. To make it must sit at room temperature before being refrigerated. A Variance is required. Return visit required.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Submit a Variance for fermentation/yogurt making. Return visit required.

.. 4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility had only dial thermometer on site. Previous inspector advised this was to be on site before next inspection. Repeat violation. Return visit required.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed chimney with leaves falling through. Seal to prevent entrance from outside. Observed holes in attic ceiling. Currently being repaired. Provide self-closing mechanism on kitchen side door.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee using cloth to dry utensils. Repeat violation.

.4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service items stored on the floor in the small alcove and also single service items in room with unfinished walls, floors and ceiling (attic). Repeat violation.

4-501.11 Maintain equipment in good repair. Shelving in reachin cooler is severely chipping. Replace. This same unit has a large amount of condensation on the bottom of unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelf below prep table, on chemicals stored under 3 compartment sink, on roller where rice is stored. General all over cleaning needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. Something had gotten into a bag of food and ripped it open. Keep doors closed.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed plywood walls, unfinished floors and ceilings in attic and side storage upstairs. Rugs are covering torn linoleum in small dry storage room upstairs. Hole in ceiling that used to be a bathroom vent is covered with cardboard. Repair properly. Cracks, crevices and general repair needed throughout.6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed ceiling in attic with damaged areas that are open to the outside. Repair currently underway. Observed wall above dish machine damaged from a leak. Repair. 6-502.12 Floors, walls, ceilings shall be clean. Observed food splashed on walls and ceiling in sauce prep area.

6-303.11 Provide at least 50 foot candles of light over ice bin at bar area. More lighting needed in this area.

5-202.12 Provide hot water of at least 100F at all hand sinks. Observed water at hand sink on cook line at maximum of 87F. Verification required.

3-501.17 Properly date mark TCS (timer/temperature control for safety), RTE (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. Foods may be kept for a maximum of 7 days if held at 41F or below; day of preparation shall be counted as day one. Observed several foods in walk in cooler with out dates. Also observed other foods labeled with expiration date that is 8 days after preparation. CDI by discarding items and instruction with chef and PIC.3-501.18 Discard all TCS, RTE foods after 7 days if not consumed or frozen. Observed several items in walk in cooler past 7 day expiration date. CDI by discarding foods.

7-101.11 Containers of chemicals shall bear a manufacturer's label. Observed bottles of soap/deterget under 3 compartment sink and bottle of bleach on shelf upstairs with out labels.7-102.11 All working containers of chemicals taken from bulk supply shall be labeled with common name. Observed spray bottle of glass cleaner on line with out label. CDI by labeling.

3-501.15 Rapidly cool all TCS foods by using shallow containers, ice baths and leave unovered or loosely covered. Active cooling methods shall be used to ensure foods are cooled to 70F in 2 hours and 45F in a total of 6 hours. Observed sheet tray of potato/vegetable dumplings cooling at room temperature on speed rack in kitchen. Dumplings were 77F and were cooked approximately 2 hours ago. CDI by placing in walk in cooler to rapidly cool.

4-302.12 Obtain a thin probe thermometer for measuring temperatures of thin mass foods. CDI by instruction with PIC. Must obtain by next inspection.

2-303.11 Food employees may not wear any jewelry on their hands or wrists except for a plain smooth wedding band. Observed several chefs wearing bracelets.

4-901.11 Utensils may not be cloth dried. Observed employee at dish area using cloth to dry dishes. CDI by instruction.

4-903.11 Store all single service items in a manner to prevent possible contamination. Observed single service items stored in room with unfinished floors, walls and ceiling upstairs.

4-302.14 Provide test strips for measuring concentration of sanitizer. Observed damaged/old quat test strips that were not reading properly and no chlorine test strips available to test dish machine. Verification required.

5-202.13 Air gaps at floor sinks shall be a minimum of 1 inch and at least twice the diameter of the pipe. Observed piping at 2 compartment and 3 compartment sinks below the flood level of floor drain. Verification required.5-203.14 Provide backflow prevention device at hose bib at outside can wash. Verification required.5-203.13 Provide curb around exterior wash.

6-101.11 Floors, walls and ceilings of indoor areas shall be smooth, durable and easily cleanable. Observed plywood walls upstairs around dry storage area and wine room.

6-303.11 Provide at least 10 ft candles of lighting in walk in cooler. Observed walk in cooler very dark especially in back section. Provide at least 50 ft candles of lighting over ice bin at bar area. Observed more lighting needed at bar.

2-201.11 Employees shall understand when to report illnesses, symptoms and exposure. Health policy was on site but employees could not answer questions on it. Return visit required.

4-501.114 Sanitizer shall be at approved concentrations. Sanitizer bottle was empty at 3 compartment sink dispenser (Quat = 0ppm). Observed one bucket of sanitizer at 0ppm Chlorine. Staff remixed sanitizer bucket to 100ppm Chlorine and replaced bottle at 3 comp sink - now 200ppm Quat.

3-501.16 Cold potentially hazardous/TCS foods shall be held at 45F or lower. Observed clarified butter sitting out at 88F. Staff moved to cooler.

3-501.17 Properly date mark TCS (time/temperature control for safety), RTE (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. Facility has handout on date marking from last inspection. Return visit required.

.4-302.12 Thermometers shall be provided and in good working condition. Thermometer on site was off calibration. Staff calibrated during inspection in ice water to 32F.

4-501.12 Cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. Replace or replane cutting board on cook line. 4-202.16 Non food contact surfaces shall be easily cleanable. Replace or reseal the shelving in the server reachin that is chipped and peeling.

6-303.11 Lighting shall be 10 foot candles in walkin cooler. Lighting in walkin cooler is too low. Increase foot candles. Lighting at bar shall be 50 foot candles at ice bin. Increase lighting.