OUTBACK STEAKHOUSE #3463

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink basin closest to dish machine. CDI- Food cleaned from basin and sanitized. (-1)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open container of sliced American cheese in front of open container of raw shrimp in cook line cold drawer. CDI- American cheese relocated to RTE drawer. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stack of metal containers stored as clean with food debris and date mark sticker remaining. CDI- Dishes returned to ware washing for w/r/s. (-1.5) 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed orange residue accumulating inside carbonator nozzles of expo soda dispensers. PIC is advised to clean these regularly to prevent build up and contamination.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed stacked containers at clean dish rack nesting while wet. CDI- Dishes separated. (-0)

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler touching soiled wiping cloth and return to handling single service articles without first washing hands. CDI- Employee washes hands and used new single service trays. EHS advised on when to wash hands. (-0)

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed several microwaves with food splatter inside from yesterday. CDI- microwaves washed. (-1.5)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef chili and potato soup hot holding in steamwell at 72F and 116F, respectively. CDI- Both items reheated to 165F before returning to steamwell, which was not turned on. (-1.5)

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 two containers of baked potatoes in WIC without date marks, and prep dates could not be ascertained. Also observed container of individually portioned shredded cheese cups incorrectly date marked. Prep Chef confirmed prep around 11am. CDI- PIC voluntarily discards potatoes, shredded cheese correctly dated. (-1.5)

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 portioned containers of shredded cheese cooling inside lowboy with temperature inadequate to promote cooling to 41F. EHS advises PIC on cooling methods. CDI- Portioned cups brought to WIC to complete cooling. (-0.5)

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed container of soiled wiping cloths in metal container for use as oven mitts. EHS advises PIC to have staff use designated oven mitts which cannot be confused as wiping cloths. CDI- Container of soiled cloths removed. (-0)

4-501.11 Maintain equipment in good repair. Observed front lowboy with foods cooling inside and ambient temp at 56F. Plenty of other lowboys available for cold storage needs. CDI- PIC calls in work order and relocates all TCS foods inside unit. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grease residue and food debris on food contact surface of baking sheets stored as clean. CDI- PIC returns pans to high-temp dish machine. (-1.5)

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). Observed shredded cheese cooling in WIC and raw salmon thawed in cold drawer at cook line without date marks. CDI- PIC recalls prep for each item and dates accordingly. Both items prepped this morning. (-1.5)

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed tub of butter on prep top beside ice tea dispensers and dressings at condiment area across from first hand sink without time labels. CDI- PIC marks items with start time of 11am, when they were taken out of WIC. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in bucket of multipurpose cleaner, not sanitizer. CDI- PIC refills with proper concentration of Sink & Surface, 800PPM. (-0)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils in water at steamwell which was 85F. CDI- PIC reheats water on stove to >165F before returning to steamwell, which was turned up. (-0.5)

REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed need for cleaning on floor in WIF. No escalation of points due to separate cooler than cited on last inspection. (-0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sautéed mushrooms below 135F in hot hold at steamwell. CDI- Mushrooms reheated to 165F before return to HH. PIC should monitor steam-well and ensure it’s in good repair, capable of holding foods at 135F and above.(-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT. 3-501.19(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 tub of butter on TPHC at prep counter without time label. CDI- Time label added to butter. (-1.5)

REPEAT. 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled butter in squirt bottle at cook line and in cold drawers. (-1)

5-205.15 Maintain a plumbing system in good repair. Observed leak at high temp dish machine. Machine is still operational and PIC states a work order has been placed. Not marked as repeat- different area than last citing of plumbing in poor repair. (-0)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open at both dumpsters. CDI- Lids shut. (-0)

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 standing water on floor inside WIC. PIC states it will be squeegeed out ASAP. No contamination to food observed. (-0)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC stated that facility sometimes received key drop food deliveries during non-business hours. Facility should work with food purveyor to determine a method that food is being delivered at 41F or below. CDI- by educating PIC. PIC different than previous inspection. Points will be deducted on next inspection if method for verifying temperatures is not demonstrated. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few metal and plastic pans with food debris and sticker residue. CDI- items placed at dish area to be rewashed. Points not escalated due to over compliance with food contact surfaces being clean. 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 .

3-401.11 Cook raw animal foods to required temperatures. -P. Observed fried coconut shrimp varying in final cook temperature from 136-172F. CDI- placed back in fryer and cooked to 175F. Recommend to take temperatures of products to confirm that time and temperature combination is resulting in a final cook temp of 145F for shrimp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs in one door cooler near combi oven at 47-52. Observed small containers of blue cheese and hard boiled egg in salad cooler 44-46F. CDI- items were in units less than 4 hours and were taken to walk in to cool. Points not escalated due to overall cold holding in compliance. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chili and cooked mushrooms in walk in cooler labeled with todays date but cooked yesterday. Observed open gallon of milk and tray of baked potatoes and container of sliced tomatoes without dates. CDI-items were all opened or prepared within the last 24 hours and were properly dated. 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(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 chimichurri sauce on counter without time stamp. CDI- product was made today and allowed to be time stamped.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sink and surface sanitizer from dispenser at 3 compartment sink above required limit. CDI- Manager placed a call to Ecolab to have dispenser calibrated. Facility has a second dispenser at front line. Use front line dispenser only until calibrated.

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 multiple squeeze bottles of butter and other sauces and dressings unlabeled. Observed container of kosher salt in dry storage unlabeled.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop used for butter at server station stored in room temperature water. CDI- water removed and new clean scoop obtained for use.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed soiled linens used for handling hot plates and pans stored on cutting board on counter on cook line. CDI- linens taken to dirty linen bin. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked metal containers on clean utensil shelf.

5-205.15 Maintain a plumbing system in good repair. Observed hot water at can wash not functioning.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster rusted at corners where drainplug should be. PIC stated that a work order for a new dumpster has already been requested.

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 wall/doorway on interior side of walk in cooler near floor.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC stated that facility received key drop food deliveries during non business hours. Facility should have a method to determine that food is being delivered at 41F and below. CDI- by education with PIC. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes and broccoli stored on top shelf above washed produce items in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several scoops, ladles and whisk stored in prep area as clean with visible food debris. CDI- taken to dish machine to be rewashed. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed tongs hanging at steak station with visible food debris. PIC stated that tongs are washed daily.

3-401.11 Cook raw animal foods to required temperatures. Observed prime rib in hot holding unit at 127F that had finished cooking process and was post cooking rise/hold. When temperature was taken 1 hour later, temperature of roast decreased to 123F. CDI- unit was placed back to cook setting and roast finished cooking and reached greater than 130F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked mushrooms in steam well at 80F. Hot well was accidentally turned off during service. CDI- mushrooms were reheated to above 165F and placed back in steam well once turned on and hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fettuccini noodles in top of one door unit on line holding at 47F and raw chicken in broken drawer holding at 44F. CDI- ice placed over raw chicken. Fettuccini noodles placed in walk in to cool. Work order to repair drawer was placed during inspection. Verification required to check repair of cooler. Observed chimichurri sauce with oil and garlic combination on counter at 69F. CDI- item discarded. New product obtained and placed on TPHC. Product added to procedures.

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 fettuccini noodles two containers of blue cheese dressing in walk in cooler past 7 day expiration. Observed fettuccini noodles with incorrect date. CDI- items discarded. Points no escalated as facility overall has a very good date marking system in place. .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed pair of tongs at grill station stored in 76F water. CDI- water removed from pan.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Backflow prevention device needed at hose reel in dish area that has a spray nozzle. CDI- spray nozzle disconnected. 5-205.15 Maintain a plumbing system in good repair. Observed hot water at can wash not functioning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw beef stored over a pan of cooked beef in 2 door reach in refrigerator. CDI, Item removed for proper storage. Improvement made since previous inspection and points not escalated today. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 bloom sauce prepared with milk according to PIC with date of preparation of 7/14 and sweet potatoes in pans not date marked and on sticker not legible. CDI, items voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 1 shaker container of spices not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of food stored on ground in WIF.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils store in container of water at 91 degrees F and single-service portioning cup used as scoop.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed max/min dish thermometer not accurate and appears battery not working. Vr required.

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 residues remaining on outside of clean pans on storage rack.

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

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handling soiled cutting board equipment with raw chicken then proceed to handle clean equipment on rack without removing gloves and washing hands. CDI, employee removed gloves and washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed peppered tuna not fully cooked according to PIC stored over RTE foods in walk in cooler. CDI, tuna relocated for proper storage For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handling soiled equipment with raw chicken then proceed to handle and touch clean equipment on rack. CDI, employee removed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed some food debris accumulating on clean plates and metal pans stored as clean. CDI, equipment relocated for proper storage. 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 .

3-501.14(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 portioned rice bags cooling at 47 degrees F at 1:17. In deep containers. Rice remained at 47 degrees F at 2nd cooling temperature. Cooling calculation indicated method not effective to reach cooling parameters. CDI, rice relocated to sheet pans and bags slightly opened to facilitate heat transfer. 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 - Observed ribs over stacked above chill line at 61 degrees F. CDI, ribs voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed unlabeled multisurface cleaner at wareashing area. CDI, operator labeled spray bottles.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed portioned rice bags cooling at 47 degrees F at 1:17. In deep containers. Rice remained at 47 degrees F at 2nd cooling temperature. Cooling calculation indicated method not effective to reach cooling parameters. CDI, rice relocated to sheet pans and bags slightly opened to facilitate heat transfer. 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 .

General Comment: 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Inquired about thawing practices of vacuum packaged Tuna. PIC stated they thaw under running water with fish remaining in vacuum packaging. CDI by instruction, thaw if using running water that water must be at 70 degrees F and below and either removed from packaging or break seal of package to remove from vacuum environment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on storage shelf.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilets in men’s room.

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 floor soiled in mens restroom and particles accumulating on floor in hard to reach areas of kitchen and between grout. Observed some dust accumulating on ceiling of walk in cooler.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed potato soup reheated to 134 F. CDI - employee reheated soup to 165 F. Repeat.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Butter and honey butter not marked with correct time. PIC added time marks.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet nested.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Observed no posted health policy with reportable illnesses and symptoms in facility. Employee was not able to name all symptoms and illnesses from memory. CDI - EHS provided employee health poster and health agreement to facility and reviewed symptoms and illnesses with employee. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored over prepped Brussel sprouts and washed lemons in WIC. CDI - PIC rearranged food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed potato soup reheated to 131 F. CDI - employee reheated soup to 165 F.

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 opened bag of blue cheese and baked potatoes from yesterday and the day before in WIC without date marks. CDI - PIC added date marks. 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(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. PIC stated that whipped butter held on TPHC is moved to WIC at the end of the 4 hour hold. CDI - EHS reminded PIC that food must be discarded after 4 hours once it is placed on TPHC.

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 spray bottles by grill.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at 79 F. CDI - employee emptied water.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed cleaned knives in container of sanitizer. Employee stated that knives are rinsed under hot water tap at coffee machine before being dried with a napkin. EHS reminded employee to let utensils air dry after being cleaned and to not rinse utensils after being sanitized.

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

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. -P. Observed steak knives in container of water at 75 F. PIC stated that steak knives are placed in water then polished to remove water stains after cleaning and prior to service. CDI - EHS reminded PIC that this can recontaminate utensils. PIC removed knives to be re washed and will not allow utensils to contact water after cleaning and air drying and prior to service. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19 (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 whipped butter blend held on TPHC without written procedures. Container lid states that butter must be kept refrigerated at 33 - 41 F. CDI - EHS provided written procedures which were completed by PIC during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed leak at wall-mounted floor cleaner dispenser near cook line hand sink.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V/D procedures in facility. CDI - EHS provided to PIC. For more information please visit: http://meck.co/FoodSafety

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 use bare hands to turn off hand wash faucet on two occasions. CDI - EHS directed food employee to rewash hands and use paper towel to turn off faucet. 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 .

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored over raw pork chops and raw chicken stored over raw bacon in WIC. CDI - PIC rearranged food storage. For more information on food storage order please visit: http://meck.co/FoodSafety

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed au jus and French onion soup in steam well below 135 F. See temp chart. PIC did not know when these items had been reheated. All other steam well items were 135 F or above. CDI - PIC voluntarily discarded food items. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed lobster tails thawing under running water in 3-comp sink at 62 F. CDI - PIC moved lobster tails to WIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed trash can obstructing hand sink in back prep area. CDI - Obstruction removed. REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed green scrubbing pads and grill scrapping tool stored inside hand washing sink nearest to cook line. CDI - Utensils removed.

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 cooked mashed potatoes stored below raw steaks inside upright reach-in unit. EHS did not observe evidence of physical contamination. CDI - EHS educated and storage order re-arranged.

REPEAT: 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 multiple metal trays and plates with food residue stored as clean on shelving units from previous night. CDI - All utensils relocated to dish pit to be re-washed/rinsed/sanitized. ***Health inspection reports noted a long-term pattern of non-compliance on proper cleaning of equipment/utensil food contact surfaces. Facility shall be placed on a risk control plan and report to EHS by no later than 12/19/2022.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed prime ribs at 45 F and shredded cheese mix at 46 F in flip top unit. Cheese mix stacked high above fill line. Both items had been recently put into units. CDI - Products placed into ice baths and taken to walk-in cooler to cool down to < 41 F.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed opened container of milk in walk-in cooler. PIC determined yesterday as first use date. CDI - product date marked. 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. 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/BOPsSNUajY. Observed no date marking on american cheese, sliced tomatoes, cut lettuce and milk with manufacter’s expiration date of 12/10, also with out date marking. CDI - Products voluntarily discarded by PIC. ***Health inspection reports noted a long-term pattern of missing date marking, inaccurate date marking, and/or expired date marking for TCS food items inside cold holding units. Facility shall be placed on a risk control plan and report to EHS by no later than 12/19/2022.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep counter. CDI - Wiping cloth removed.

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers, metal stainless steel bowls and meat trays wet nested since last night on dry storage shelving units across from dish pit. CDI - Utensils re-located to dish pit for W/R/S. ***Health inspection reports noted a long-term pattern of utensil wet stacking. Facility shall be placed on a risk control plan and report to EHS by no later than 12/19/2022.

REPEAT: 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored on prep counters in back kitchen. CDI - Drinks removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed x2 knives stored inside hand sink next cook line. CDI - Utensils removed.

REPEAT: 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 multiple metal pans, plastic containers and plates with food residue and stickers present, stored as clean. CDI - PIC took all utensils to dish pit to be re-washed/rinsed/sanitized. 10-DAY VERIFICATION REQUIRED TO ASSESS FACILITY’S COMPLIANCE ON FCS.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed opened container of milk at bar reach-in unit. PIC determined yesterday as first use date. CDI - product date marked. 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. 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/BOPsSNUajY. Observed opened container of milk inside raw protein reach-in unit. Employee present unable to determine first use date. CDI - Product voluntarily discarded. ***Points scaled back due to significant improvements made since previous inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic single service bowl used as scooper for white flour. CDI - Utensil removed and discarded.

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers wet nested since last night on dry storage shelving unit across from dish pit. CDI - Utensils re-located to dish pit for W/R/S.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed cracked/chipped plastic trays inside walk-in cooler. CDI - PIC voluntarily discarded utensils.

5-205.15 Maintain a plumbing system in good repair. Observed leak at bar 3-compartment faucet body. Repairs needed.

REPEAT: 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on prep counter and food stored with retail goods inside server reach-in unit. CDI - Foods removed.

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 container of packaged chili and soups thawing underneath raw beef inside upright reach-in unit. CDI - EHS educated and storage order re-arranged.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed several metal pans and plastic containers with food residue and stickers present, stored as clean. CDI - PIC took all utensils to dish pit to be re-washed/rinsed/sanitized. 10-DAY VERIFICATION REQUIRED TO ASSESS FACILITY’S COMPLIANCE ON FCS.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - 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 x1 container of cooked pasta at 73 F. Product had been cooling since 7:30 am. CDI - Product voluntarily discarded.

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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed blue cheese vinaigrette, cooked eggs, cut lettuce, salmon and shredded mixed cheese with out date marking. PIC determined first use dates. CDI - Products date marked. 10-DAY VERIFICATION REQUIRED TO ASSESS FACILITY’S COMPLIANCE ON DATE MARKING. 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 portioned containers of blue cheese crumbles with incorrect date marking (5/3). PIC verified correct prep date. CDI - Date marking corrected.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed TCS foods cooling tightly in walk-in cooler. Several products had just been placed into WIC at beginning of inspection; refer to temperature chart. x1 deep container of cooked pasta had been cooling tightly covered since 7:30 a in WIC. CDI - Cooked pasta voluntarily discarded. All other products uncovered and taken to walk-in freezer to cool down to < 41 F.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed x1 dead pest on top of ice machine. CDI - PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x1 employee in kitchen without hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed employee prepping strawberries into plastic container without proper washing. CDI - EHS educated and product removed for washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers wet nested on dry storage shelving unit across from dish pit. CDI - Utensils separated to allow proper air drying. 4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed sauce cups stored inside out of order employee restroom. CDI - Utensils removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue and build-up in and around microwaves and at hood system. Recommend thorough and higher cleaning frequency.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal food stored with drinks at bar reach-in unit. CDI - Food removed.

REPEAT: 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sanitizer bucket stored inside of bar hand washing sink. CDI - Obstruction removed.***No escalation in points due to different category observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed several metal pans and plastic containers with food residue and stickers present, stored as clean. CDI - PIC took all utensils to dish pit to be re-washed/rinsed/sanitized.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed raw chicken, cut lettuce, scrambled eggs and blue cheese crumbles > 41 F. Refer to temperature log for details. PIC and employee present confirmed all items came out of walk-in cooler and placed into cold holding before EHS arrived to facility. CDI - Products taken to walk-in cooler to cool down to < 41 F.

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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed opened container of milk, ahi tuna and ribs without date marking requirement. CDI - PIC confirmed prep/first use date and date marked products.

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 tightly sealed portions of shrimp cooling inside reach-in unit. Employee present stated that the product had just came out of walk-in cooler and prepped moments prior. CDI - Products spread out on sheet pan and taken to walk-in cooler to cool down to < 41 F.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spoons being held inside container of stagnant water. CDI - PIC removed to dish pit.

REPEAT: 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no testing method for high-temperature warewashing. CDI - EHS educated the PIC on appropriate equipment that they must provide in order to comply. 10-DAY VERIFICATION REQUIRED.

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 needed at hood system next to upright reach-in unit and at bar reach-in unit vent.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink across from dish pit not dispensing towels. PIC determined that the paper towel dispensing batteries were needing replacement. CDI - PIC replaced batteries.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed roasted mushrooms, sautéed onions and au jus hot holding < 135 F. Refer to temperature log. PIC stated that these items were placed into hot holding 20 minutes prior to inspection. CDI - Products were re-heated to > 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several items such as sour cream, horseradish, portioned cups of tendershack sauce and bloom sauce holding > 41 F inside service area reach-in cooler (RIC). Ambient temperature of unit recorded at 54 F. All items were from 11/23/21. CDI - Products were voluntarily discarded. PIC contacted technician from Georgia Air; technician arrived to facility toward end of inspection. VR REQUIRED. EHS will return to facility on 11/29 to verify compliance.

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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed mixed greens and cut lettuce in cold drawer with out required date marking. PIC stated that these items were left over from previous day. CDI - PIC date marked products. 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 on date marking please visit: http://meck.co/FoodSafety. Observed container of roasted mushrooms inside upright reach-in unit without date mark. PIC unable to determine prep date. CDI - Product voluntarily discarded.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no testing method for high-temperature warewashing. CDI - EHS educated the PIC on appropriate equipment that they must provide in order to comply.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue and build-up on handles of microwaves and reach-in units. Recommend thorough and higher 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 touch handles with out barrier after handwashing. Employee instructed to properly wash and shut handles with paper towel. CDI - Employee re-washed hands.

REPEAT: 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed pineapples stored over washed produce. CDI - PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers stored as clean soiled with heavy greasy build-up. CDI - Items were discarded by PIC. EHS observed facility has made improvement since last inspection; de-escalation in points. If re-occurrence of violation is observed at next inspection regardless of improvement, points will be escalated and a RCP for food contact surfaces being cleaned to sight and touch will be implemented.

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 cooked portioned rice cooling at 53 F in walk in cooler; 10 minutes later, product remained at 53 F. CDI - Product placed into ice bath to help facillitate cooling. 10 minutes later, item temped at 40 F.

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 mixed greens and cut lettuce in cold drawer without dates marked. CDI - Products dated with day of prep (8/12). 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 1x mislabeled container of shrimp inside low boy RIC. PIC unable to determine product prep date. CDI - Item voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical bottle stored on top of dish machine. CDI - PIC discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed portioned rice cooling stacked and tightly covered. CDI - Product placed on ice bath to help facilitate cooling, temperatures reached < 41 F after 10 minutes.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sack of potatoes on floor of dry storage room. PIC confirmed no delivery today. Do not store food on the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of food packaging and disposable cutlery sets stored directly on floor in men’s employee restroom. Store items at least 6 inches off of floor to prevent contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster/recycle container sliding doors left open.

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 slicing tomatoes with bare hands. CDI - PIC voluntarily discarded tomatoes. Employee washed hands, donned gloves, and continued with food prep. -1.5 -

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed few boxes of unwashed asparagus stored over washed produce. CDI - PIC rearranged storage order. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed few plates on cook line with fallen debris present. Observed 2 metal containers at dish area with greasy build up. CDI - Items moved to dish machine to be W/R/S. - REPEAT - 3 - * Facility has greatly improved since last inspection. If same violation occurs during next inspection, an RCP will be implemented for food contact surfaces being cleaned to sight and touch *

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one bottle of spray oil without label. CDI - PIC labeled oil. - 0 -

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed metal fryer baskets in need of replacing soon. Observed metal pieces fraying on metal skimmer. CDI - PIC voluntarily discarded skimmer. PIC noted replacement items have already been ordered. 4-501.11 Maintain equipment in good repair. Observed few torn gaskets throughout facility. PIC noted replacement gaskets have already been ordered. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates, bowls, ramekins, and containers stored as clean with food debris present. CDI - Items moved to dish machine to be washed/rinsed/sanitized. EHS recommends going throughly going through all equipment and utensils, removing any items that need to be washes/rinsed/and sanitized. - REPEAT - 3 -

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 cooked pasta cooling at 63F in walk in cooler. 30 minutes later, pasta remained at 63F. CDI - Pasta spread onto thin sheet pan to help facillitate cooling. 17 minutes later, pasta at 52F. - REPEAT - 1.5 -

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 ahi tuna in reach in cooler, and cooked ribs in walk in cooler withou dates marked. CDI - Tuna voluntarily discarded. Ribs dated with day of prep. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers of creamed spinach prepped on 1/25/2021. CDI - Items voluntarily discarded. - 0 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta cooling stacked high and tightly covered. CDI - Pasta spread thin on sheet pan to help facilitate cooling. - REPEAT - 1 -

4-602.13 Nonfood Contact Surfaces - C Observed general cleaning and sweeping needed throughout facility. PIC noted staff deep cleans after facility is closed every Monday. - 0 -

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed few floor tiles missing near walk in freezer. - REPEAT - 0 - 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 slight leak in ceiling by server station. PIC had exhaust repaired on dish machine and believes the leak is due to a condensation problem caused by dish machine exhaust. Maintenance order was placed. - 0 -

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. PIC unable to describe reportable illnesses and symptoms and no Employee Health policy posted. CDI - Employee Health document provided by EHS during inspection.

2-301.14 When to Wash - P. Observed line employee handling raw meat with gloved hands, change gloves and handle ready to eat food and clean dishes with no associated hand washing. CDI - PIC directed employee to wash hands. Hands washed. When changing soiled gloves and changing from raw to ready to eat food items, wash hands before donning clean gloves.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink near dish area. CDI - PIC replaced. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed knife laying in hand sink in back prep area and multiple items in hand sink basin in bar area. CDI - PIC removed. Do not store items in hand sinks. Hand sinks may only be used for hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris and residue present on food contact surfaces of multiple metal pans stored as clean. CDI - PIC removed for re-cleaning. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of server alley ice bin and interior surfaces of bulk ice machine. Clean frequently to prevent buildup. REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed egg wash prepared from raw shell eggs at 52f cooling in walk in cooler. 1 hour later, temperature remained 52f. Egg wash cooling at a rate of 0 degrees per minute. CDI - PIC added ice to egg wash to reduce temperature to 41f. Quickly cool egg wash to 41f or lower within 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all prepared TCS foods in line reach in above fryer area holding above 41f including cooked ribs at 47f, Mac and cheese at 48f. Ambient air temp of unit 47f. All TCS foods in unit discarded. Observed portion bags of raw chicken wings at 53f stacked high and out of cold holding in container on breading table. CDI - PIC discarded. Do not stack TCS foods high in containers on cold holding table. Observed all containers of whipped butter labeled store at 38f-41f inside server area cooler with temperatures above 41f ranging as high as 55f. Some containers of butter may have been allowed to sit out of refrigeration but others that were not removed from cooler still had internal temperatures above 41f. PIC discarded all butter which had been in cooler overnight and relocated product placed in cooler today to walk in. Do not allow whipped butter to remain out of refrigeration. VR required to evaluate the fry area reach in cooler and server area reach in cooler. Do not store TCS foods in either cooler until repaired and consistently maintaining internal temperatures of 41f or lower.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed multiple pans of hot broccoli cheese soup cooling in plastic pans tightly lidded and stacked inside walk in cooler. CDI - PIC placed into ice bath for proper cooling per Outback standards. Observed deep plastic bulk container of egg wash cooling inside walk in cooler tightly sealed. CDI - PIC added ice to product to quickly chill. When cooling foods, use methods that allow the product to quickly cool such as ice baths or shallow pans. Do not cool in tightly sealed containers, in deep bulk plastic containers, or stacked together in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of buns on floor of walk in freezer. PIC confirmed no delivery today. Do not store food on the 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 handling food while wearing jewelry on wrists. When handling food, remove jewelry such as watches and bracelets from wrist.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored stacked together wet on clean dish rack. Air dry pans before stacking. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of food packaging and disposable cutlery sets stored directly on floor in server alley. Store items at least 6 inches off of floor to prevent contamination.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup on numerous non food surfaces of equipment throughout back of house especially the line area. Buildup on shelving in back of house. Rolling carts with buildup. Exterior of dish area equipment with buildup. 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. 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. Floor surfaces throughout back of house and line area with buildup. Excessive foul standing water present in dish area needs cleaning. Floor drain covers near ice machine with long term organic buildup. Ceiling surfaces with moldy buildup, dusty buildup and splatter. Wall surfaces with splatter and buildup. Floor in various places needs repair including near ice machine. Rusty ceiling grids need repair.

6-303.11 Intensity-Lighting - C. Ceiling light fixtures in storage area near can wash area not operational. Less than 10 foot candles of light available. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at time of food preparation. Kitchen manager is certified but does not have certification. Store manager is certified but arrived midway through inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed both paper towel dispensers in women's bathroom not dispensing paper towels, athough both have paper towels inside. CDI - PIC replaced batteries.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans and small dressing cups soiled with food debris but stored as clean. Also observed slicers and scale soiled with food debris and have not been cleaned since last night. CDI - All items sent back for rewashing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside soda machine ice bin.

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 two containers of cooked ribs, a container of alfredo sauce, and a container of blanched fries without date marking labels. CDI - All items voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several metal pans and containers wetstacking on drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on all equipment (warmers, top cooler above grill line, sautee station prep unit, wall of hood, hot holding unit by grill, potato rack, potato trays, shelving along the grill line, exterior of mixing bowl).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of cutting board on prep table. CDI - Phone was moved to bottom shelf. Cutting board sent for washing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a container of unwashed pineapples stored above Ready-to-eat items in walk-in cooler. CDI- Pineapple were placed were not contamination could occur.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food on salad station that were above 41 F. CDI- Foods were placed in walk-in cooler and allowed to chill. PIC has asked to go to TPHC. Paperwork will be emailed to facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers that were stacked wet at drying station. CDI- Containers were seperated and allowed to air dry.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was not able to verbally communicate entirety of the health poilcy not provide a physical copy. CDI- Discussed health poilicy and its importance. Copy e-mailed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple plates and two knives soiled from food debris. CDI- Taken to dishwasher to be cleaned.

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 prime rib recorded at 56F in WIC. PIC stated food failed cooling overnight. Meat was cooling in an entire piece. Reccomended cutting meat up to coo. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods recorded between 42-45F (see chart). CDI- Discarded. No points deducted because first violation of 2019.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Improper coolong method observed for prime rib (see # 18). CDI- Discarded. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some plates and metal containers wet nesting.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food residue in two of the handsinks. Instructed PIC to communicate with employees that handsinks should not be used for dumping foods. CDI- Sinks were cleaned out.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee put a stick of raw shrimp on the stove and then continued to operate. CDI- Food employee was asked to stop and do a handwash and change gloves.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf In walk in cooler observed baked potatoes and french onion soup with no date label. CDI- Items were 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 Facility has written procedures on holding some food items under TPHC but seemed confused on following proper protocols. Facilitty must implement or discard procedures. CDI- Discussed with PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta in walk in cooler at 50F at both 11:40 and 12:30 the pasta was tightly stacked. CDI-Pasta was placed in ice bath. At 11:52 observed lettuce in lettuce holder that was 50F. PIC stated that the lettuce was prepped at 11:00. CDI-Lettuce was placed in walk in freezer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a couple seasoning bottles that were not labeled. All other seasonings were labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several gaskets throughout equipment that needed cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked ceiling tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone being stored on cutting board on prep line. Cell phone was moved.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Unprotected ice paddles stored on shelf in walk in freezer and some knives stored with blades between prep tables at cook line. CDI - All sent to dish area for processing; recommended to wrap ice paddles in plastic wrap before placing in walk in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean drips and food debris from inside of breading station, minor build up form walk in cooler shelves, inside basin of hand sink at dish area, and fan guards in walk in cooler.

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. 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. Sweep floors in dry goods room. Repair broken floor tile in front of walk in freezer.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates along front line and pans at dish pit storage rack stored as clean but soiled with debris and soil. Observed tea urn stored and nozzle accumulating soil but stored as clean. CDI, equipment relocated for 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- Observed 2 sheet pans of quesadilla with date of preparation of today but according to staff prepared last night and one prepared the day before. CDI, employees date marked the quesadilla with proper date of preparation and voluntarily discarded sheet pan of quesadilla that was prepared over 24 hours ago with inaccurate prep date. Repeat.

3-307.11 Miscellaneous Sources of Contamination - C - Observed 3 compartment sink being used as a prep sink in vat next to drain board where soiled equipment was stored.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth used to stabilize cutting board and 1 sanitizer bucket below required concentration behind bar.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed several metal pans being wet stacked on storage rack. Repeat. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoop stored in soiled holster at ice machine. Observed clean tongs stored in soiled area at grill

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed dish machine curtain removed and damaged according to manager. Observed wash temperature gauge needle not moving but sanitizer gauge and thermo label changed color to indicate equipment reaching temperature for hot water sanitization. calibrate gauge and repair curtain.

2-301.12 Cleaning Procedure - P - Use clean barrier to turn faucet off when washing their hands. Observed 1 food employee turn faucet off with their bare hands. CDI by instruction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at handwashing sink located near tall meat reach-in refrigerator at front line. CDI, disposable towels provided. Repeat.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed strawberries and other fruit stored at bar in containers next to bar seating and not protected. CDI, operator relocated and protected foods using plastic wrap.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed several packages of ribs prepared from 2 days ago not labeled as required according to PIC. CDI, operator voluntarily discarded ribs. Repeat.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed wet stacking of several metal pans and containers at dish machine area.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed several clean containers and plates stored in containers collecting food debris. Invert clean equipment so that handling of food contact area is prevented. Observed some plates at pass through accumulating soil. Invert to prevent contamination of food contact area. 4-903.12 Prohibitions - C - Observed clean single-service napkins and disposable towels stored in employee restroom.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed under counter lighting not functioning at bar above 3 compartment sink and very low light provided. Repair so that required lighting is provided above eqipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed white storage containers accumulating some soil in dry storage room. Observed heavy grease accumulating in fryer units along prep line.

5-205.15 System Maintained in Good Repair - Observed PVC pipe damaged and with leak at 3 compartment sink at bar, pvc pipe leak at hand washing sink near back door and leak at drain below dish machine and draining to floor drain in front of dish machine nad not drain under machine. Operator stated that they contacted maintenance for repair while on site and are scheduled to arrive this afternoon.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed floor at bar accumulating debris and water.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC was did not have his ANSI accredited certified food protection manager certification. CDI by instruction.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available in men's restroom. CDI, operator provided towels.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates and containers on dry storage rack stored as clean but soiled with food debris. Observed scoop stored as clean and storage bin stored as clean but soiled with food debris. CDI, items relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut lettuce and slaw overstacked on ice bath from night before and over 45 degrees F. Repeat. CDI, PIC voluntarily discarded food. Improvement made since previous inspection.

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 open container of milk not date marked at bar area. CDI, operator voluntarily discarded milk.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some metal shaker containers on prep line not labeled as required.

4-903.12 Prohibitions - C - Observed employee sweaters and clothing stored in employee restroom.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed some metal fryer baskets with damaged wires. CDI, baskets voluntarily discarded by PIC.

6-301.11 Hand washing Cleanser, Availability - PF - Observed hand soap missing in employee restroom hand washing sink dispenser. CDI by instruction to refill dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed 2 vegetable presses stored as clean but soiled with food debris. Observed several plates stored as clean in kitchen but soiled with food debris. CDI, equipment relocated for cleaning. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed tea urn nozzle accumulating black soil residues. cdi, nozzle relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several dressings, cheese, eggs, cut tomatoes, cut lettuce, some of which were recently prepared and others held on ice bath overnight but over 45 degrees F. CDI, operator voluntarily discarded foods in ice bath over 24 hours and relocated TCS foods recently prepared to walk in cooler to rapidly cool. Observed container of Real Cream of Coconut that was intended to be kept refrigerated according to labeling but left out and operator voluntarily discarded product.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 1 container of cooked meat placed in prep unit not date marked and employees not sure when product was placed in unit. CDI, operator voluntarily discarded food.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use knife stored on soiled shelf in walk in cooler.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed some damage to back of ice machine.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Provide test strips for sanitizer. Observed no quat test strips available to measure quat sanitizer in facility. Verification required by 6/30.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed heavy soil accumulating on ground below dish machine and standing water in walk in cooler. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor in need of repair in areas of kitchen and missing ground between some towels at prep line.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontamination hands. -P - Observed a food employee not vigorously rub hands for 10-15 seconds when washing their hands. CDI by instruction.

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 several clean plates and pans that were stored clean but soiled with food debris. CDI, equipment relocated for cleaning.

4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on potatoes in container at cookline. Observed soiled towel stored under cutting board.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed small leak and water dripping from dish machine. Repair. Observed Silver King refrigerator along prep line not working. Repair.

4-601.11(C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in prep units accumulating heavy soil accumulating inside refrigerator.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed damage to bottom corner of dumpster.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed soil accumulating on floor below shelving in dry storage area on storage rack.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep equipment along prep line.

Observed food employee cooling at the prep line, go to warwashing area and handled soiled equipment and then return to cook line and handle clean equipment without removing their soiled gloves to wash hands. CDI by instruction. 2-301.14 When to Wash - P

•6-301.11 Handwashing Cleanser, Availability - PF - Ensure hand soap is provided at each handwashing sink used by food employees. Observed no hand soap available at handwashing sink near office. CDI, employee provided hand soap. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing and easily accessible for employee use. Observed spray bottles of chemicals stored on handwashing sink on cook line near standing steak reach in refrigerator. CDI, chemicals relocated for proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Food equipment shall be stored clean to site and touch. Observed soil accumulating on several clean plates along prep line. Observed vegetable press an salad spinner stored clean but soiled with food debris and black soil on salad spinner. CDI, operator removed items for cleaning.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed bulk containers used to store smaller portioned containers collecting some soil and food residue. Observed spoon in splash zone at warewashing area.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free from heavy cracks, crevices and be designed and constructed to be smooth and easily cleanable. Observed basket of salad spinner with cracks and damage. CDI by instruction, replace as needed.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed shelving along prep line in need of cleaning and fryer doors accumulating heavy grease deposits.

5-205.15 System Maintained in Good Repair - A plumbing system shall be maintained in good repair and calibration. Observed toilet in employee restroom stopped up and not flushing according to PIC. Repair.

3-402.11 Parasite Destruction - P - Observed salmon letter from Salmones Camrchaca Compares stating that the salmon has been frozen for -4 degrees but did not state how long the fish has been frozen for. Labeling on box stated that product was Empresas Aquachile S.A. and portion skin on vpack-salmo salar product at 7oz.. CDI, PIC stated that supplier has changed ad able to locate parasite destruction for current supplier while on-site.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P- Observed utensil scoops stored as clean but soiled with food residue near ware washing area. Observed blade of food equipment soiled with food debris but soiled. CDI, equipment relocated for cleaning. Equipment relocated for cleaning. Improvement made since previous inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed potatoes hot held in low hot holding unit below 135. Operator stated potatoes were in unit from prior night. CDI, potatoes voluntarily disarded by operator.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Ensure food is stored 6 inches from the ground. Observed foods stored in boxes on ground in walk in freezer. Operator stated foods is to be donated. Observed food inside walk in freezer uncovered in container and not protected. Ensure foods are stored properly and protected from contamination.

4-903.12 Prohibitions - C - Single-service articles shall not be stored in restrooms. Observed single-service napkins stored in womens restroom. Napkins removed.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed freezer unit storing plates accumulating soil debris on top of equipment and inside on nonfood contact surfaces.

2-301.14 When to Wash - P - Wash hands after activities that contaminate them and after donning gloves. Observed cook touch handle of walk in door and then handle bacon at prep line. CDI by instruction. Observed cook change gloves without washing their hands in between. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw shrimp removed from commercial packaging and stored over sauces in walk in freezer. Observed egg wash transferred to walk in cooler and located over produce. CDI, foods relocated for proper storage.

| 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Food contact surfaces shall be cleaned at proper frequency. Observed salad container in refrigerator accumulating soil residues. Observed lid of salad spinner accumulating black soil residues and some dry lettuce. 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 several plates stored as clean but soiled with food debris. CDI, plates relocated for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and above. Observed egg wash cold held on ice at 53 degrees F. CDI, food employee relocated egg wash to walk in unit to rapidly cool.

2-303.11 Prohibition-Jewelry - C - Food employees shall not wear jewelry on wrists or fingers except a plain wedding band. Observed cook wearing a wrist band.

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 scoops stored in wet area inside containers collecting water. Observed ice scoop in kitchen stored in holster with black soil residues on bottom corner of blue holster area.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed some glassware being wet stacked in bar cooler.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some floor damage near dish area and broken tiles and low grout throughout kitchen. Repeat. 6-501.12 Cleaning, Frequency and Restrictions - C - Physical facility shall be cleaned as often as necessary to keep them clean. Observed black soil and debris accumulating on floors of hard to reach areas in kitchen and under shelving in dry storage room in corners of floor.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use and only used for handwashing. Observed cloth stored in handwashing sink near prep line. CDI, cloth removed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed butter croutons made with butter / margerine blend held at room temperature. Spread blend used had "Keep Refrigerated" on packaging. CDI, croutons relocated to walk in cooler and Time as a Public Health Control discussed with PIC as items containers real butter. Handout provided to PIC.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Food storage containers shall be labeled by common name of food. Obswerved bulk flour and sugar containers not labeled.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloth stored on counters and prep surfaces.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free of cracks, crevaces and be smooth and easily cleanable. Observed wire fryer basket with cracked wires and container with heavy cracks stored in dish area. CDI, operator removed items from use. 4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces exposed to splash or spillage shall be constructed of smooth, non-absorbant and easily cleanable material. Observed crates being used to store food inside walk in cooler and dry storage area.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed chipped tiles and tiles in need of grout in kitchen and loading dock. Repeat.6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Food establishment shall be free of unnecessary items and litter. Observed old equipment including oven stored on outside of building. Remove old equipment. 6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed ice accumulating below ice machine and debris on dish machine and soil on walls near warewashing area.

6-301.12 Hand Drying Provision - PF - Provide disposable towels or another means to dry hands at hand washing sinks. Observed no disposable hand towels or another means to dry hands. Observed no disposable towels or another means to dry hands and dispenser not working at 2 hand washing sinks. CDI, operator supplied disposable hand towels at hand washing sinks.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed bag of soup located below raw steak on rack. CDI, operator relocated food for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed several knives in holsters and vegetable press stored as clean but soiled with food residues. Observed some plates stored as clean but accumulating debris. CDI, items relocated for cleaning.

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 6 zip tied bags of soup with a date of preparation of 11/21 above 45 degrees F from a "cook-chill" process uses to cool soups. CDI, operator voluntarily discarded soups. PIC could not provide a HACCP or cooling log for specialized process. Facility to discontinue process until proper documentation prepared and followed.

I 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Date mark potentially hazardous TCS foods that are ready to eat and held over 24 hours. Observed 1 container of ribs not date marked and held over 24 hours according to PIC. CDI, operator voluntarily discarded 1 large container of ribs.

3-502.12 Reduced Oxygen Packaging, Criteria - P,PF - Observed a "cook-chill" process for cooling soups that PIC stated was implemented. PIC could not provide a HACCP Plan or other documentation for process. Observed a short Standard Operating Procedure but no mention of cooling logs or other documentation or HACCP plan for cook-chill process. PIC, Kelly Snyder,stated that they will discontinue process until proper documentation requirements are submitted and approved by the local health department.

3-501.15 Cooling Methods - PF - Use proper methods to cool food to facilitate heat transfer. Observed soups cooling in tightly covered bags in walk in cooler. CDI, soups were voluntarily discarded by operator.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spatula stored in water below 135 degrees F above grill. CDI, spatula relocated for cleaning.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several lids and equipment being wet stacked on storage shelving.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Single-service articles shall be stored in a clean, dry area. Observed single-service gloves stored in splash area of hand washing sinks and several boxes of gloves were contaminated with food debris and soil.

5-402.13 Maintain sanitary sewage system.- Observed floor drain backing up below dish machine and along prep line. PIC contacted Adams Plumbing Services for maintenance of drains.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed floors below ice machine in dish machine area and along prep line accumulating water. Observed soil and debris on floor of walk in freezer. 6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some chipped tiles in kitchen. Operator ordered tiles for facility. Improvement made since last inspection.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Ventilation systems shall be cleaned so that nuisance or discharge is prevented. Observed dust accumulating in vent inside employee restroom.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Observed no certified PIC on site during inspection. CDI by instruction.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf - Observed operator touch pasta with their bare hands in walk in cooler. CDI, operator voluntarily discarded pasta.

Vigorously rub hands for 10-15 seconds when washing hands. Observed 1 food employee not vigorously rub hands for 10-15 seconds. CDI by instruction.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed ground beef stored on cart in contact with a package of bacon and over raw steak. CDI, operator relocated foods.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed ice machine starting to accumulate some black residue. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed provalone cheese and pico overstacked on prep station on ice. Observed cut tomatoe that operator stated was recently prepared stored on ice above 45 degrees F. CDI, operator voluntarily discarded provalone cheese and pico. Food employee relocated cut tomatoes to rapidly cool.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free of breaks or cracks and be smooth and easily cleanable. Observed 3 fryer baskets no longer in good repair and wires broken. CDI, operator voluntarily discarded and replaced the 3 baskets during inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed quat test kit at bar missing the color indicator. Verification return required by 8/3/14 to ensure an effective test kit is available.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fryer units accumulating grease buildup and general cleaning needed on shelving near beverage station.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several chipped and missing tiles in kitchen and in need of regrouting to prevent standing water and an accumulation of food debris and soil. Operator stated that tiles were schedule to repair. Repeat. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Physical facilities shall be free from unnecessary items and litter. Observed oven no longer used stored near back door and an accumulation of cardboard boxes. Remove.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed mushrooms and asparagus above washed, ready to eat produce in the walk in cooler. CDI - unwashed produce was moved to the bottom shelf.

General Comment 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 an employee cut lettuce and then place container tightly covered in the reach in cooler by the grill. Lettuce was above 45F. (see temp. chart). CDI - employee uncovered the container and placed in the walk in cooler to cool. Once product is 45F, bring up to the reach in cooler.

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

General Comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed 2 missing tiles in the walk in cooler. PIC Valerie stated the tiles have been ordered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Dried food debris on more than seven small serving dishes in two stored containers. Some dried residue on plates at line area, vegetable dicer, and mold on two tea urn nozzles. CDI- Operator, Valerie Kupczak had all items removed for cleaning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Pan of chicken and steak placed on ice baths for rapid cooling to be used at salad prep cooler. Containers were not making contact with ice bath. CDI- Operator had corrected.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use dry mix at prep line and at beverage station not labeled per rule. CDI- verbal correction to label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four containers stacked together while wet. CDI- Operator corrected air drying method.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food residue and debris on shelving at prep lines, storage shelving and containers, doors and upper portions of line equipment, and floor of walk in freezer. Cleaning is needed. Operator advised that all will be addressed during this week of end of month inventory and maintenance.

3-501.16 (A)(2) All potentially hazardous cold food must be at or below 45F. Observed raw chicken in prep cooler at 52F. CDI item was move to walk-in to cool.

4-901.11 Equipment must be air dried before storage. Observed several containers stacked while wet. CDI items moved to dish area.

6-303.11 Light intensity shall be at least 20 foot candles in warewashing areas. Observed lights turned off in dish area. Keep lights on during operation.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Mold build up on interior ice bin shield, nine bowls at front service area for soups with dried food debris in them stored as clean. CDI- Operators, Krisya McMahon and Michael Francisco, had all cleaned immediately.

3-501.15 Cooling Methods - PF. Cheese and tomatoes replaced in prep cooler during cooling process between lunch and dinner service. CDI- Operators corrected method.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Multiple in use seasonings. dry mixes, oils, and dressings at the cook and prep lines not labeled per rule. CDI- verbal correction. Label all.