CABO FISH TACO

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed fry oil drain cart blocking access to the handsink. CDI- PIC moved cart.

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 beef and raw shrimp stored behind tofu and raw vegetables in cold drawer. CDI- PIC rearranged storage order and moved tofu and vegetables behind the raw meats. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese in the prep top cold holding at 43F. Also observed raw pollock and raw shrimp in cold drawer temping at 43F and 42F. PIC stated items were placed in the units 1 hour prior to EHS arrival. CDI- PIC moved all items out of temperature into the freezer/ WIC to rapidly cool. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches underneath cook line and few flies flying in prep area. Increase pest control.

4-501.11 Maintain equipment in good repair. Observed tall RIC to be missing a panel on the bottom portion of the unit. Replace.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several ceiling vents in the back of the kitchen to have a heavy accumulation of dust and debris. Increase cleaning frequency. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blade of can opener with debris, observed slight debris on metal container stacked clean. CDI Items returned to be re washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two sauces with TCS ingredients (date and one with roasted garlic) being held in ambient air, holding above 41F. CDI PIC voluntarily discarded. Observed raw shrimp and raw tuna holding above 41F. CDI Placed back in WIC 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 .

3-501.13 (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. Observed tuna in reduced oxygen packaging not opened during thawing in WIC. CDI - PIC opened bags and placed back in WIC to continue thawing process. - 0.5 -

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of working liquids with no labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sani buckets with wiping cloths holding over 200 ppm chlorine. CDI PIC replaced with chlorine of 50 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of containers that were wet stacked and stored as clean. Observed employee drying off equipment with cloth towel. Equipment must be air dried.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sinks throughout facility with no sealant and not enough space to allow for cleaning around equipment. Seal sinks (hand sinks) to adjoining walls. Observed several sinks attached to wall in need of sealant, sealant missing or peeling.

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 vents and ceiling in preparation kitchen with black debris. More cleaning frequency. Repeat.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink being blocked by equipment. CDI - PIC moved equipment from hand sink

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso being HH below 135 (110). Observed frayed shrimp and tofu being HH above grill under 135 (90,87). CDI - PIC reheated queso to 165 and turned up wormer and voluntarily discarded shrimp and tofu For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed lettuce and tomatoes in FT with out date made from previous day. CDI - PIC added appropriate dates.

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 chicken and refried beans being cooled in WIC in thick portions, covered with tight lid, in plastic containers with out temprature change after 35 min. CDI - PIC moved to WIF for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sani buckets being held in 10ppm Concentration. CDI - PIC re made solution at correct 150 PPM

5-501.17 Provide a covered waste bin in female restrooms. Observed no trash can cover in womans restroom.

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 vents and ceiling in preparation kitchen with black debris. More cleaning frequency.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine for drink ware producing less than 50 ppm chlorine sanitizer. CDI PIC placed dish machine out of order and called repairman. Facility has another 2 dish machines, both which tested 100 ppm chlorine sanitizer. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout facility holding above 41F for less than 4 hours. CDI PIC voluntarily discarded dressing (with garlic and oil) and SC which were held on countertop, and placed raw fish, and salsas back in WIC to rapid re-cool. Other options are keeping the bottles in ice water with contents no more than ice water line, holding on TPHC, or holding under prep top in RIC. Cold drawer will need to be monitored to ensure holding items 41F and below. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach with no label. CDI Item labeled.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sinks throughout facility with no sealant and not enough space to allow for cleaning around equipment. Seal sinks (hand sinks) to adjoining walls.

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. Observed tuna in reduced oxygen packaging not opened during thawing in WIC. CDI - PIC opened bags and placed back in WIC to continue thawing process. - 0.5 -

5-202.12 Provide at least 100F water at handsinks. - Observed a handwash adjacent to the 3 compartment sink to have no hot water provided at the time of the inspection.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one dented can stored on the can rack in the basement. CDI - PIC removed dented can and placed to side to be returned to vendor.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed the storage order to be incorrect in multiple of the refrigerated drawers beneath the cook line flattops. A container of pallock was observed stored in the top drawer, directly above RTE tofu in the bottom drawer. Raw shrimp was observed stored behind a container of RTE onions and peppers. Raw shrimp was observed stored behind a container of tofu. CDI - Storage order rearranged in refrigerated drawers. 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 the immersion blender, multi-use plates, squirt bottle lids, and several insert containers of various sizes stored as clean throughout the facility that were contaminated with food debris. CDI - Items placed in 3 compartment sink/in dish pit to be rewashed, rinsed and sanitized. PIC had employees comb through clean dish racks to check for other dirty dishes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , 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 deep containers of cooked pasta to be cooling on a speed rack in the WIC at a rate of 0 degrees/hour (refer to temperature chart). One container was observed covered by a sheet pan with the other container directly on top. CDI - Pasta was portioned out into shallow containers and placed into the WIF for rapid cooling. Observed at 40F approx. 45 mins after. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed deep containers of cooked pasta stored on a speedrack in the WIC. Containers were full and one container was observed with a sheet pan directly on top of it and the other container placed on top of the sheet pan, not allowing for adequate air flow. CDI - Pasta portioned into smaller shallow pans and placed into the WIF for rapid cooling. Observed at 40F approx. 45 mins later. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 a large accumulation of food debris on the base to the robot coup.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee speaker and coats hanging on the dry storage rack adjacent the WIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled spay bottles of bleach in food prep areas. -CDI- PIC correctly labeled spray bottles with common name.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly trap above prep station. Also observed multiple flies throughout the inspection. -CDI- PIC relocated the fly trap to an approved location. REPEAT***

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of containers that were wet stacked and stored as clean. -CDI- PIC placed containers in the dish pit to be re washed and sanitized.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. - CDI- EHS and PIC discussed keeping the doors closed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats throughout kitchen area.

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 s few items with the incorrect prep dates. For example corn salsa, diced tomatoes, spring mix with a prep date of 12/19/2023. CDI PIC corrected prep date with 12/17/2023. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed tuna throwing in walk in cooler without packing being torn. CDI PIC corrected tuna by tearing packing open.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed moderate grease build up around filters and ventilation in need or cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pollock , shrimp , calamari, tofu, and beef at greater than 41 degrees. CDI took to freezer to cool and equipment adjusted. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.14(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 one pan of refried beans holding above 70F. PIC stated they pulled them off the stove around 10:30. First temperature taken was past the two hour window and PIC could not determine at what time the product was at 135F after it was taken off of the stove. CDI PIC voluntarily discarded item. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce hot holding below 135F. CDI. PIC put cheese on temporary TPHC For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of cooked chicken holding above 41F. PIC took temperature of ambient air in unit. Unit was holding above 41F, door could have possibly been cracked open or unit malfunction. CDI. PIC voluntarily discarded chicken, called repairman, and will not store anything in unit until cause determined. Observed wet fish batter holding above 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 dairy based dressing/sauce with no time stamp. CDI PIC put time stamp on item.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin proved thermometer. VR required.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer at greater than 200 ppm in three compartment sink. CDI PIC drained and diluted sanitizer to correct concentration.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Hand wash in kitchen area in need of recaulking to wall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed slaw, pasta salad and tomatillo salsa at greater than 41 degrees in prep unit . CDI PIC iced slaw and pasta salad and tomatillo salsa discarded. Points not escalated due to minimal amount of items observed .

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 numerous containers of tomatillo salsa held greater than 7 days. 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 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 refried beans cooling at insufficient rate to meet cooling parameters. Layer of beans too thick to facilitate proper cooling . CDI moved to freezer and and stirred frequently and proper cooling rate observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salsas and sauces in prep unit 1 at greater than 41 degrees . CDI PIC discarded.

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed items on tphc on rails of prep unit 2 not labeled . CDI PIC labeled.

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. Observed tuna in reduced oxygen packaging not opened during thawing. CDI PIC opened bags .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed an employee preparing chips in fryer area wiping face, cloths and sweat change gloves without a hand wash before going back to food prep. CDI- PIC provided education. Stated employee must change gloves and wash hands every time a personal adjustment is made.

6-301.14 Post a handwash sign at each handsink. - Observed female employee restroom hand sink without a hand wash sign. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed scraping tool stored in hand sink near dish machine area. CDI- EHS removed item.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce stored above RTE yogurt. CDI- PIC corrected the storage order.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed steak cooked to order on the menu without a disclosure statement. A VR will occur within 10 days to ensure menu consumer advisory is corrected.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed no functioning air thermometer for reach in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small flies throughout the facility.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employees preparing food while wearing watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee with a long beard without a proper beard cover.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed glasses stacked together wet. Observed an employee using a towel to dry food contact surfaces.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor 4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. - Observed single use items stored with food contact up. Observed to go trays and other items stored under sewer lines.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed tuna and other fish in vacuum sealed commercial packages thawing without opening bag. CDI PIC removed items from packaging to thaw.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed one set of tongs being used to place raw fish, raw beef and cooked chicken to grill. CDI PIC switched to using one set of tongs for seafood, one set for raw beef and one set for cooked chicken.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement throughout facility.

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 accumulation of dust and debris on hood vent, and shelving in walk in coolers.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed facility did not have new updated employee health policy which included non typhoidal salmonella. CDI provided new employee health policy.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility does not have vomiting and diarrhea plan . CDI provided vomiting and diarrhea plan information.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flounder, mani, salmon, steak, and chicken at greater than 41 degrees. CDI rapidly cooled products listed to 41 degrees or less. Facility to employ TPHC for grill drawer unit until repairs can be made. 10 day verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tomatoes cooling in large volume and covered at insufficient rate to meet cooling parameters . CDI vented and proper cooling achieved.

3-501.13 Use approved thawing methods. Observed tuna thawing without bags being slit. CDI instructed PIC on proper thawing techniques per new code.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oils and spices not labeled. CDI employee labeled products.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement throughout facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage in rear kitchen and dining room area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Ensure dish machines reach chlorine sanitizer concentration of 50-200 ppm free chlorine in final rinse. Observed one of three dish machines (newer bar) had final rinse chlorine concentration of just under 50 ppm free chlorine. CDI - PIC replaced sanitizer concentrate and sanitizer in final rinse then read 100 ppm free chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods in right prep cooler opposite the fryers were measuring above 41F - see temperature chart. PIC corrected by voluntarily discarding these items, adjusting thermostat, and restocking with items below 41F. Temperatures held through end of inspection. VR - verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed small working pans of TCS foods in prep coolers as well as squeeze bottles of some TCS sauces in reach in cooler were undated. Even though PIC explained that these items are used up within 2 days, they must be date marked if they are held for more than 24 hours. Today PIC was able to show exactly which dated containers in the walk in cooler had been used to fill working containers. VR - verification required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of water, oil, wine, BBQ sauce, fajita sauce, honey soy sauce unlabeled.

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

4-501.11 Maintain equipment in good repair. Observed rusted/peeling shelving in several coolers and the area where cleaned utensils are air dried. Observed split gaskets on prep coolers.

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee handling dirty dishes, then go handle clean dishes. EHS observed this twice. CDI-EHS intervened and had employee wash hands and explained they need a wash in-between dirty and clean dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items in prep unit 1 above 45F. This includes coleslaw, tomatoes, pico. PIC observed the dial had been turned the wrong way and corrected it. PIC said food was in the prep unit aroun 9am, Observed sour cream sauce sitting in a metal tray with other sauces it was 52F. PIC said they keep it there during service and then put underneath reach in after service. CDI-PIC moved all TCS food back into the WIC, uncovered to help cool before service. PIC voluntarily discarded sauce due to temperature abuse and will now be keeping sour cream sauce on TPHC.

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 4-5 contianers of salsa and salsa verde with no DM. PIC said they go through thios product in 1.5-2 days. CDI-PIC added DM on the front of the shelf for the correct date.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed several items sitting out of cold holding: pickled onions, corn salsa, parmesean cheese with no time stamp. PIC said they hold it there from 11AM to 4PM on time. Obsevred no time stamps on containers. PIC also did not have written procedures for these items, had printed document but did not have it filled out. CDI-EHS explained these only have a 4 hr time limit and they have to have time stamps. PIC added time stamp and filled out paper work correctly.

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 garlic at 71F in the WIC, covered with plastic and in a plastic container. CDI-PIC said they made it 45mins ago and should have uncovered it. PIC left it uncovered.

4-501.11 Maintain equipment in good repair. Observed front panel on a stand up cooler missing. Observed rusted shelving in large 2-door reach in cooler. Observed white freezer in basement storage with rusted lid. Replace/repair as needed. Observed 2 gaskets broken in the stand up.

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 gallon of milk without a date. CDI- Date written on milk.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the kitchen and bar areas.

4-501.11 Maintain equipment in good repair. Observed dish machine at the larger bar not working. PIC called maintenance to get dish machine fixed. PIC will not use dish machine until fixed. CDI- Dish machine fixed by the end of the inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employee manually washing dishes/utensils at 3 comp sink; wash solution at 96F. CDI - Employee added hot water to solution before continuing cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked plantains holding at 43F in flip top cooler and lime crema sauce (sour cream & mayo base) sitting on counter at room temperature. PIC stated they were both brought to cook line at 11:30 am. CDI - Both taken to freezer to quickly cool. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer stored on floor under prep sink with cloths hanging off side. REPEAT. *Points kept the same today, no cloths on prep tables observed during inspection as noted last inspection.*

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish shelving.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in large 2-door reach in cooler. Observed white freezer in basement storage with rusted lid. Replace/repair as needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of chlorine sanitizer at the new bar dish machine. The manager contacted their dish machine company to come out and repair the unit. CDI-The facility will use their second bar dish machine or their main dish machine until the unit can be repaired. REPEAT. *Points kept the same today due to the main dish machine properly working today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the lettuce and the fruit cold holding above 41F. CDI-Both items were discarded and new batches were brought out.

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 the shrimp, and calamari cooling in the prep cooler drawers. Also observed the lettuce cooling with fitted lids in the walk in cooler. CDI-The items were moved to the walk in cooler to finish the cooling process and the lids were removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and gnats in the facility. The gnats were seen near the tortilla storage rack at the fryer area. Increase pest control methods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on the prep tables upon entrance to the kitchen. CDI-The cloths were removed. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed no cold water pressure at the hand sink at the fryer station. There is hot water pressure. Have repaired.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of chlorine sanitizer at the dish machine. CDI-The sanitizer was primed and the dish machine read at proper concentration levels afterwards.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food product stored on the ground in the walk in freezer. CDI-The box was put onto the shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple of wet wiping cloths being stored directly on the prep counters not in use. CDI-The cloths were removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the ice scoop handle stored directly in the ice at the bar. CDI-The scoop was removed from the container of ice.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on the prep counter in between the prep sink and the splash guard. CDI-The drink was moved a different location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tongs and a lid stored in the hand washing sink. CDI-The items were removed. Only hand washing can occur at a hand sink.

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 missing dates on shrimp, and chopped chicken. Also observed the napoleto mix past its time/temperature date marking requirements. CDI-The shrimp and chicken were back dated and the mix was 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 pasta cooling on the counter below 135F. CDI-The pasta was placed into the walk in cooler.

3-501.13 Use approved thawing methods. Observed shrimp thawing in a container of water. CDI-The shrimp was removed. REPEAT. 3-501.13 Thawing. Food shall be thawed: under refrigeration that maintains the food temperature at 41F or less; completely submerged under running water at a temperature of 70F or below and with sufficient water velocity to agitate and float off loose particles in an overflow; or as part of a cooking process if the food that is frozen is cooked as needed or thawed in a microwave oven and immediately transferred to conventional cooking equipment with no interruption in the process.

5-205.15 Maintain a plumbing system in good repair. Observed a drip coming from the 3-compartment sink plumbing at the dish station. The facility is in the process of having the entire 3-compartment sink replaced and is waiting to have the plumbing repaired until after the installation of the new sink. REPEAT. Observed a stripped cold water faucet at the hand sink next to the fryer station. Have repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on shelving with chips and other food items near the fry station. CDI-The purse was moved another location.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee bare handing a lime for a beverage at the old bar area. CDI-Stopped the employee, and the lime was removed and discarded. The employee was instructed to use the tongs provided.

3-501.13 Use approved thawing methods. Observed fish thawing in a compartment of water. CDI-Instructed that the faucet should be turned on with cold water (70F or below) and the water should be properly draining.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of stock being stored underneath a drip from the condensation in the upstairs walk in cooler. No direct contamination of the food product occurred due to the container being properly closed with a lid. CDI-The container was removed from the walk in and the water was properly removed. A new lid was placed onto the container. Ensure product is being stored in a protected location.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the beer walk in cooler door, and damaged paneling to the grocery walk in cooler door. Also observed gaps developing between the compartments of the 3-compartment sink which is causing water to leak onto the floor. Management already has a work order in for the repair of the 3-compartment sink. Have the gasket replaced, and the 3-compartment sink and the grocery door repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the upstairs walk in cooler, the shelves in the 2-door RI cooler (old faithful cooler), and the shelving holding the cleaned fryer baskets. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed a leak to the plumbing at the dish machine hand washing sink, and a small drip coming from the plumbing underneath the new bar hand sink. Have repaired.

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 to the floors and drains around the two ice machines. Have cleaned.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed an employee handling raw shrimp, take their gloves off and begin to put on clean gloves without washing their hands. CDI-Stopped the employee and instructed to wash their hands. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee using the hand washing sink to fill a container of water. CDI-Stopped the employee and instructed to use a prep sink or the 3-compartment sink. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice sitting out on the counter hot holding below 135F. CDI-The product was discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed the spinach with no time indicating when the product was taken out of temperature. CDI-The time was written onto the container.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed chicken being offered undercooked on the menu. This is not an acceptable option for serving undercooked product. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE MENUS ARE CORRECT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several containers of lettuce cooling in tightly covered lids and in thick portions. CDI-The lettuce was emptied into thin containers to allow for proper cooling methods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Discussed using fly trap and speaking to the pest control company about methods to decrease the amount of flies in the facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a milk crate holding raw vegetables being stored on the ground. An employee was prepping product from the crate. CDI-The crate was moved to another location. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed an employee drop a zucchini onto the ground, pick it up and begin to rinse it off. CDI-Stopped the employee and instructed to discard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee cell phones being stored on the prep lines upon entrance to the kitchen. CDI-The phones were all moved. Keep employee items separate from facility items. REPEAT.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P Observed food employee wash hands and did not use paper towels because there were no papertowels. CDI - educated about proper handwashing procedures. Provided papertowels and employees washed hands properly. 2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminating hands during handwashing by turning sink off with bare hands. CDI - educated about proper handwashing procedures with an emphasis on preventing recontamination.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf REPEAT VIOLATION. Observed handsink that was blocked by trashcan. CDI - relocated trashcan. 5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF REPEAT VIOLATION. Observed items being used in handsinks in multiple location such as storage and filling up containers with water. CDI - educated that handsinks are only for washing hands. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI - provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at kitchen handsink. CDI - provided papertowels.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working container of olive oil without a label on the squeeze bottle. Advised to have all working containers of food with labels.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. CDI - educated to always wear a hair restraint during food preparation. Employee put on hat.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed items exposed to contamination that are stored on sanitizer drain board at the 3 compartment sink. Advised to provide a splash guard to the handsink on that side of the 3 compartment sink to protect clean utensils and equipment.

4-501.11 Maintain equipment in good repair. Observed torn gaskets at the reach in units.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusted racks in refrigerator and reach in units. Observed rusted storage racks. Observed build up on kitchen equipment throughout.

5-205.15(B) Maintain a plumbing system in good repair. Observed p-trap leaking at the handsink to the left of the 3 compartment sink. Advised to repair.

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 discolored ceiling. Observed wall damage throughout. Observed paint chipping throughout. Advised to repair.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed a purse stored above the clean drain board of the dish machine. Advised to protect all cleaned and sanitized items.

Observed one container filled with water sitting in hand sink next to dish area. CDI - moved 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Repeat non-compliance: Observed interior of ice machine collecting residue. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. **Improvement from previous inspection.

r CRepeat non-compliance: Observed salsa, pasta and cut lettuce in walk in cooler above 45 degrees. Observed corn salsa at 49 degrees in 2 door upright. CDI - items discarded 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P **Improvement from previous inspection

Observed one container of pickled onions covered cooling with a rate of .46, onions has been placed in walk in 20 min prior. CDI - cover removed 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 employees thawing fish in standing water. 3-501.13 Use approved thawing methods. Cold water not to exceed 70 degrees or in the refrigerator.

Observed employee getting ready to cut unwashed mushrooms. CDI - instructed to wash prior to cutting. 3-302.15 Wash fruits and vegetables prior to use.

Repeat non-compliance: Observed damaged flip top cutting board, next to fryers. Observed damaged shelving damaged in coolers throughout. Observed damaged freezer lids coming apart. Observed Chest freezers not ANSI listed. Observed refrigerator door handles damaged. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-501.12 Cutting Surfaces - C Maintain cutting surfaces in good repair.

Observed paint chipping on ceiling in dining room. Observed discoloration and wall damaged in kitchen. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed cook use bare hands to gather seeds for a salad. CDI - corrected through instruction. 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 interior of ice machine collecting residue on guard. Observed dish machine not sanitizing. CDI - primed and corrected during inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed black beans at 133 dropped to 131 in 15 minutes, refried beans from 82 to 78 in 15 minutes and pasta from 78 to 76 in 15 minutes. All cooling rates not meeting required cooling parameters. CDI - moved to shallow pans by inspector instruction. Items rapidly cooling. 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 butter softening with margarine on top of cook line. Observed salsa at 47 degrees in 2 door upstairs on the right hand side of the prep room. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P CDI - salsa discarded, butter placed in freezer for rapid cooling.

Repeat non-compliance: Observed no time stamp for pickled onions, pineapple chutney, corn salsa and sliced garlic. 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 Improvement from previous inspection.

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

Observed shelves in 2 door refrigerators damaged throughout. Observed handles damaged on several 2 door refrigerators. 4-502.11(A) Maintain utensils in good repair.

Observed residue on walls around hood in kitchen. Observed wall damaged around hand sink in kitchen. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P. Observed employee wash hands for less than 15 seconds. CDI hands washed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloves to handle trash and then return to food prep. CDI hands washed and gloves changed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed salmon steak that was ordered well done cooked to 126F. CDI item placed back on grill to continue cooking process.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed have pickled onions, salsa, and corn on time and no written procedures or time stamp. CDI written procedures given.

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 3 tall plastic bins of pasta cooling in walk in unit. CDI items separated into speed racks.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P - Observed several containers of lettuce, cole slaw and cabbage above 45F in the walk in cooler. Items were prepared yesterday. CDI - PIC voluntarily discarded the items.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed the handle of a spoon laying directly on top of cut melon. Observed the handle of the ice scoop down in the ice at the front bar. CDI - utensils were placed in a proper location.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the left walk in cooler door. Replace gasket. 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 several cracked lids in use. Discontinue use of cracked/broken equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed 3 handsinks blocked by trash cans in the kitchen. Move trash cans so that people can access the sinks to wash hands.

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 a container of salsa dated yesterday 12/14/2015 at 48F in the reach in cooler. CDI - salsa was discarded.

3-302.11 Segregation; Keep raw meats properly stored. Observed raw fish stored above RTE food in pullout drawer cooler. CDI all raw meats properly stored according to final cooking temps.

4-901.11 Air drying; Properly air dry. Observed numerous containers stacked wet in kitchen area

(general comment) 4-501.12 Cutting surfaces; Observed gouged / stained cutting boards in use. 4-101.19 Non-food contact surfaces ; Observed split /torn gaskets on cooler units.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize; Observed metal containers stored clean with food debris stuck to surfaces, CDI containers pulled and placed into dirty dish pit.

(general comment) 4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry; Observed containers stacked wet.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring underneath cooking equiment collecting debris in need of cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; Observed dish machine at bar not sanitizing during rinse cycle. CDI all food contact surfaces will go through main kitchen dish washer until repair can be made.

4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry; Observed numerous containers stacked wet in ktichen area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash , rinse and sanitize; Observed numerous plastic containers stacked wet in kitchen area. CDI containers pulled and placed into dirty dish pit.

4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed plastic containers stacked wet in kitchen area.

(general comment)4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed underneath surfaces of fryers in need of cleaning.

(general comment)6-202.11 Light Bulbs, Protective Shielding; Observed light bulbs down stairs not shielded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Properly store raw meat products; Observed raw fish stored above RTE vegetables in cold holding unit in kitchen area'; All raw meats properly stored according to final cooking temperature.

(general comment) 4-901.11 Equipment and Utensils, Air-Drying Required;Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-501.12 Cutting Surfaces; Keep cutting boards in good repair; Observed gouged / stained cutting boards in use in kitchen area in need of resurfacing / replacing.

(general comment) Properly store employee drinks; Observed employee drinks stored on prep table in kitchen area.

Keep facility free of pest; Observed flies in kitchen area.

Keep food and non-food contact surfaces in good repair; Observed gouged / stained cutting boards in use in kitchen area in need of resurfacing/replacing.