LE PEEP RESTAURANT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed guacamole double stacked in prep top unit >41F. Do not double stack TCS foods, they will not maintain temperature. CDI-moved guac to reach in. No escalation of points due to improved food temperatures with the new prep top unit purchased. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-502.11(A) Maintain utensils in good repair. Observed fry pans with scratched non stick coating. CDI-pans discarded.

5-205.15 Maintain a plumbing system in good repair. Observed leak in plumbing at coffee/smoothie station hand sink, condenser in WIF, beverage ice station.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed an excessive amount of grease on grease disposal container lid and ground surrounding it. Keep grease cleaned up.

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 water stained ceiling tiles. Replace damaged ones (make sure ones replaced in kitchen area are non absorbent).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in fryer prep holding above 41F during inspection. Ambient in unit unable to maintain foods 41F or below. See temperature chart. All out of temperature foods held in unit for longer than 4 hours voluntarily discarded. All TCS foods maintaining 41F or below moved to WIC. Maintenance contacted during inspection and expected to be on site within the day. 72 hour VR required. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 Observed cooked potatoes placed into time control at 7:00am still in use at 11:30am. CDI - Potatoes voluntarily discarded and replaced. 0 pts.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on specials menu featuring undercooked eggs during inspection. CDI - Menus updated to reflect all eggs will instead be served scrambled. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed various cracked and missing floor tiles near dish pit area. Observed low grout lines all throughout kitchen. PIC stated they have reached out to vendors for service. Repair and/or replacement necessary. Repeat. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above and in conjunction with customer foods and service utensils. CDI - PIC moved to appropriate location. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site at beginning of inspection. CDI - CFPM arrived towards end of inspection. Ensure CFPM is on site during all times of food preparation and handling. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in bottom of fryer prep holding above 41F during inspection. See temperature chart. Ambient in unit 47F. All out of temperature foods voluntarily discarded. Maintenance contacted during inspection. 72 hour VR required. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-502.11(A) Maintain utensils in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed cutting boards with deep grooves and heavy damaged to he cutting surfaces being stored as clean during inspection. Observed multiple broken whisks being stored as clean in dish pit area. Observed rusting on deli slicer in back prep area. Repair or replacement necessary. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed various cracked floor tiles on main prep line during inspection. Repair or replacement necessary. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee go in walk in unit and return to prep line with same gloves to continue food prep. CDI gloves changed and hands washed. Observed employee use gloves to wipe nose and continue food prep. CDI gloves changed and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced broccoli, diced ham, chorizo, and sliced sausage in prep top on line above 41F. CDI items just placed in unit less than 2 hours ago and moved to walk in freezer to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed small Avantico Fryer basket on back prep table that was used for hush puppies and not underneath a hood system.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed rusted can opener blade and a spatula that was visibly soiled with food debris. -CDI- PIC placed the items in the dish pit to be correctly washed and sanitized. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle stored with other chemical bottles that was not labeled. PIC states that it was likely to be sanitizer but was unsure. -CDI- PIC voluntarily discarded the chemical in the bottle and labeled the bottle correctly. (1 pt)

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 walls throughout the kitchen area. Have necessary areas serviced. REPEAT*** (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large reach in cooler with milk holding above 41F. Air temp per thermometer was 42F. CDI: PIC noticed that the cooler temperature dial was changed. Cooler was turned down and air temperature was then reading 37F. Excess Items moved to the walk in for cooling. Items in use that remained in cooler had cooled to 42F by end of inspection and were still cooling down. Observed egg whites on ice above 41F. CDI: Egg whites rapidly cooled to 38F with additional ice. 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 Observed no date marks on several items throughout facility including but not limited to quiche, hard boiled eggs, ham, sausage, chicken, chorizo, and tomatoes. CDI: Items were date marked with the larger back up container date in adjacent cooler or walk in cooler. Ensure all pans are properly date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 EHS observed no TPHC sticker on pan of potatoes. CDI: PIC stated potatoes were removed at opening. Potatoes were time stamped. REPEAT VIOLATION

3-302.15 Wash fruits and vegetables prior to use. Observed cut and whole avocados in prep top for use with stickers still on. Ensure items are washed before use and stickers are removed.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed employee cellphone and container of Zyn pouches stored in basket with wrapped utensils. CDI: Employee items removed.

4-501.11 Maintain equipment in good repair. EHS observed rusted shelving in walk in cooler and in dry storage where pans are stored. Observed shelving in front prep cooler beginning to rust/chip in the front. PIC states that shelving is in the process of being painted. It is on a rotation schedule. Observed walk in cooler gasket and gasket on left door of omelet station prep top damaged/torn. REPEAT VIOLATION

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 some build up on gaskets of prep coolers and reach in coolers throughout.

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 FRP buckling behind wall where waffle maker and eggs on ice are stored and to right of melon prep top. Observed loose FRP and corner guards in several areas of facility particularly at thresholds. Observed missing floor and baseboard tile to right of prep top with melons. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some build up in areas where wall meets tile baseboard. Ensure more detail cleaning.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed hood system not on upon EHS arrival. Ensure that hood remains on when items under hood are in use.

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 EHS observed no TPHC sticker on pan of potatoes. CDI PIC placed correct TPHC time stamp on pan of potatoes. -1.5 points

4-501.11 Maintain equipment in good repair. EHS observed rusted shelving in WIC. PIC states that new shelving has been ordered. - .5 points

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes, artichokes, sliced cheese, sausage and corn in reach in cooler above 41F. ambient air temperature is 40F. CDI: PIC placed items in walk in freezer to cool. EHS will conduct long term compliance visit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed aluminum foil lining shelving at cook line.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed FRP near dry storage area separating from the wall. Points not escalated due to improvement from last inspection.

5-202.12 Provide at least 100F water at handsinks. Observed hand sink at wait station without any hot water, temperature of water was 84F. CDI: PIC repaired sink during inspection, hand sink temperature is now 126F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items including turkey, cheese, salmon, fiesta mix, Pico, sausage, half/half, tomatoes, etc. in reach in cooler above 41F. Ambient air temperature was 62F. CDI: All items were moved to walk in cooler to cool since they were in the unit less than 4 hours. EHS will conduct long term compliance visit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored on shelving with cans for facility use. CDI: Items were voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer at 0ppm chlorine. CDI: PIC added more bleach to solution, new concentration is 50ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top for use with stickers still on. Ensure items are washed before use.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at 3 compartment sink. Repair.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed FRP near dry storage area separating from the wall. Repair. Points not escalated due to previous violation being corrected.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed recently four (4) prepared or opened items within the WIC (commercial salsa verde bottle, salad bin, opened and thawing frozen ready to eat chicken breasts, and cut, washed lettuce half) without date marks. CDI - Date marks were applied to opened ready to eat food items.

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 TPHC potatoes marked for a holding period of 8 a.m. to 11 a.m. being held at 11:20 a.m. CDI - EHS reviewed TPHC procedures with food employee and marked potatoes for proper disposal time of 12 p.m.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) bottle of household pesticide with spray wand stored at chemical shelving. PIC confirmed that facility is still under contract with approved pest control services. PIC elaborated that pesticide was utilized for outside dumpster and pad after recent maintenance by waste management company. CDI - PIC voluntarily disposed of pesticide.

4-501.11 Maintain equipment in good repair. Observed minor rusting on WIC shelving. Reseal or replace as needed.

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 minor cracking of floor tiling at dish machine, creating small pooling water. Repair and replace floor tiling as needed. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of grease at stove side overhead ventilation. Observed minor build up of soil beneath standing furniture, namely dry storage shelving.

6-301.14 Post a handwash sign at each handsink. Observed four (4) handsinks throughout kitchen, server station, and cafe area without handwashing signage. PIC elaborated that paper towel and soap dispensers had recently been replaced, and that signage had been attached to the removed dispensers. No other handwashing or handwashing sink supply violations were observed at the time of inspection. CDI - EHS provided PIC with hand washing station stickers in both English and Spanish.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed PIC briefly stirring cooling hollandaise sauce with polished fingernails. CDI - EHS and PIC discussed usage of gloves while working in food prep. Proper glove usage was observed for the remainder of the inspection. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep while wearing a watch and intertwined 2 band wedding ring.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic to go cup stored within a container of tuna salad. Food employee confirmed that it was used to measure and dispense servings of chicken salad. CDI - To go cup was voluntarily disposed of by food employee.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately six (6) recently sanitized plastic bins wet nesting on the drying rack. CDI - Bins were separated out and allowed to air dry effectively.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use bucket (labeled as previously containing pickle spears) being used as a container for in use wiping cloths at the server station. Bucket had been effectively labeled as sanitizer, was elevated off of the floor, and contained properly concentrated sanitizer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs stored above cooked peppers in the waffle area reach in cooler. CDI - PIC relocated eggs to ice bath stored on waffle area prep table to avoid potential contamination. 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 carrots stored above ready to eat foods in WIC. CDI - Carrots were relocated to appropriate unwashed produce shelving in WIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed date mark applied to recently opened milk with date 09/03. CDI - Milk date mark was corrected to appropriate date, 10/03.

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 pumpkin purée and cut cantaloupe cooling from prep in the WIC with lids on. CDI - Lids were removed from food items and items were allowed to cool more effectively.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on prep surface of register area. CDI - Wiping cloth was placed in prepared sanitizer bucket at register area.

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 flickering lights in women’s restroom. Observed multiple bending or damaged ceiling tiles in men’s restroom. Observed minor soil and food debris accumulation throughout the floors of kitchen and server areas.

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 multiple TCS foods stored in prep units on cook line above the required cold holding for TCS foods. Observed internal temperature of the WIC registering at 47F, while external unit temperature gauge read at approximately 43F. CDI - TCS foods observed above temperature were voluntarily discarded by PIC. WIC cold air output was properly adjusted by PIC, decreasing the ambient temperature. Process was further expedited by opening of conjoined walk in freezer door. Prior to leaving the establishment, TCS food items within the WIC were registering below 41F and ambient temperature of the WIC with the freezer door closed registered at 38F, with the external WIC temperature gauge displaying approximately 38F. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service clam shell packages stored face side up, outside of their plastic packaging, within the serving-line area. CDI - PIC inverted single service clamshells and placed them within their plastic packaging..

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 non-food contact portion of ice bin lid in the service area with visible residue accumulation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpster. CDI - Dumpster doors were closed prior to returning to interior premises. 5-501.111 Keep storage areas and bins for waste in good repair. Observed bent and cracked lids on dumpster.

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 carrots and celery stored over sliced deli meats and waffle batter in walk in cooler. CDI - Storage order rearranged. - 0 -

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 all food items inside of reach in cooler at cook line reading between 44-49F. Ambient temperature of left side of unit reading 49F. Ambient temperature of right side of unit reading 41-42F. CDI - All items had been in unit less than 4 hours. Items are placed in unit around 7 am. All items moved to walk in cooler to be rapidly cooled. A VR will occur no later than 3/26/2022 to ensure cooler has been repaired. - 1.5 -

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 FRP next to dish area hand sink splitting from wall. - 0 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan available at facility. CDI by education. Email containing new 2017 food code items sent to PIC. - 0 -

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 few squeeze bottles and seasoning shakers without labels at server station. Label as needed to prevent cross contamination, allergic reactions, and chemical mix ups. - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed 2 boxes of food stored on floor in freezer. PIC states they are being held for their second store and will be transferred later today. CDI - Items picked up off of floor. - 0 -

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler where eggs are kept. - 0 -

6-303.11 Provide required lighting intensity. Observed ceiling light out on cook line. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and jacket stored on top of facility food items and equipment. - 0.5 -

3-401.11 Raw Animal Foods-Cooking - P,PF Observed raw shell eggs served undercooked on children's menu. Items read “egg cooked your way”, consumer advisory and disclosure present. A VR will occur no later than 7/12/2021 to ensure item is no longer being served undercooked, and that the asterisks, disclosure, and reminds are removed from the children’s menu. - 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 cut honeydew melon cooling tightly covered and stacked in walk in cooler. CDI - Items uncovered and separated to allow air flow. - 0 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies inside of kitchen area. - 0 -

3-302.15 Wash fruits and vegetables prior to use. Observed food employee take mushrooms out of box in walk in cooler and placed in prep top without first washing them. CDI - Items washed before being placed back into prep top. - 0.5 -

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 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

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 open container of milk from yesterday morning according to staff and feta cheese with prep date of 2/23. CDI, foods voluntarily discarded. Improvement made since previous inspection.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - Observed hamburger and salmon items on to go and dine in menu that staff and owner stated would not be undercooked and items fully cooked. Vr to ensure items that are asterisked on menu as being cooked to order on consumer advisory are no longer identified as such.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry food ingredients in white storage bin not labeled by common name of food.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed hand sanitizer stored on storage rack and employee cell phone stored on prep table in kitchen.

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 cut tomatoe prepared yesterday date marked with date of preparation of 10/26, sausage prepared yesterday combined with sausage prepared in container of 10/20, feta cheese with date of preparation of 10/16 and blanched vegetables and cut tomatoes prepared yesterday morning not date marked. Observed milk and half and half opened yesterday afternoon according to PIC not date marked. CDI, milk and half and half dated while on-site and other foods voluntarily discarded by PIC.3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed buckets of chlorine sanitizer above 100ppm chlorine. CDI, sanitizer buckets refilled to required concentration.

3-307.11 Miscellaneous Sources of Contamination - C - Provide splash guard at hand washing sink near prep table. Observed splash guard needed to prevent potential contamination of equipment such as cutting boards / prep table near kitchen hand washing sink along front line.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service coffee filters uncovered / unprotected above ice tea dispenser.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed broken gasket on door of walk in cooler and prep cooler. Repair.

2-301.14 When to Wash - P - Observed food employee crack raw shell egg, remove their glove and change gloves before prbutteroceeding to handle clean equipment but not wash hands before putting new gloves on to change tasks. CDI by instruction.

2-402.11 Effectiveness-Hair Restraints - C - Observed 1 food employee not wearing hair restraint.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed a couple ceiling lights out on hood ventilation system. Observed leak at 3 compartment sink when turning faucet off. Observed split gasket on door of walk in cooler.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee use hands to turn faucet off after handwashing. Ensure barrier used to prevent potential recontamination of hands.

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 quiche with date of preparation of 2/27 and sliced turkey and ham with some dates worn off and not legible and other with date of preparation of 2/27. CDI, foods voluntarily discarded by 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 recently prepared tomatoe cooling in covered container in prep cooler at 55 degreees F and cut tomatoe cooling in deep covered containers in walk in cooler with cooling temperatuer 1 and 2 at 48 degrees F. CDI, foods relocated uncovered in walk in freezer to rapidly cool. Proper cooling methods and equipment discussed with PIC.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed several split gaskets on door of wallk in cooler and prep coolers. Observed dry storage container bin lids broken and no longer easily cleanable. Replace.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed twist top employee beverage stored with consumer items on top of prep refrigerator.

2-301.14 When to Wash - P - Observed food employee wiping prep table with cloth soiled wiping cloth then proceed to food preparation without washing their hands in between. CDI by instruction.

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

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed food prep equipment, some plates, back of slicer, can opener and some pans 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 41F or less. -P - Observed chorizo, sour cream, ham cold held above 41 degrees F in flip top prep unit. CDI, to voluntarily discard. Repeat. PIC adjusted unit while on-sit. EHS suggested to monitor unit / calibrate as needed. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below.

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 employee scoop ice with container. Use proper scoop with handle.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled linen stored on chair near back door and prep table. Observed some clean utensils stored in container that was collecting black soil residue.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters uncoverd / unprotected stored on top of tea urn.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some floor tile damage and tiles in need of grout near warewashing sink.

6-303.11 Intensity-Lighting - C - General Comment: Observed low lighting inside walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the deli slicer stored clean with visible debris on the back side of the blade. CDI- item was recleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 opened containers of milk in a reach in cooler behind front counter cold holding above 41F (see chart). CDI- items removed from cooler. PIC indicated the cooler was holding items below 41F in the morning when she checked the unit. EHS advised monitoring unit and scheduling repairs if necessary. Improvements made to cold holding since last inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a pen and a lighter stored in a container with wooden sandwich picks.

4-502.11(A) Maintain utensils in good repair. Observed fraying duct tape wrapped around the handles of two spatulas.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the top of the convection oven where the fried potatoes are stored, on a portable floor fan, and on behind the handles of the convection oven.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from faucet of 3 compartment sink when the sink was turned off.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F in a flip top cooler along the prep. line. Items were transferred to the walk in cooler for cooling. EHS instructed PIC to monitor temperatures in unit and discontinue use or place foods on TPHC until unit is repaired. VR required.

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 cooked hashbrown potatoes stored using TPHC out since 9:00AM still in use at 1:15PM. CDI- product discarded.

4-502.11(A) Maintain utensils in good repair. Observed fraying duct tape wrapped around the handles of two spatulas.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the top of the broiler oven, on the top of the convection oven where hashbrowns are cooked, and on the handles behind the convection oven.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility offering salmon for sale undercooked with consumer advisory without a parasite letter on site. VR required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sausage hot holding below 135F in a steam table (see chart). CDI- product was reheated to >165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pan of diced chicken in a flip top cooler cold holding above 45F (see chart). CDI- container was transferred to the walk in cooler for cooling.

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 an opened container of feta cheese not dated in the walk in cooler. CDI- product was dated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the side of the convection oven and on the top of the broiler oven.

5-205.15 Maintain a plumbing system in good repair. Observed the spray bar at the dish machine with a minor leak. Improvements made to plumbing repairs since previous inspection therefore no point escalation.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed exposed coffee filters on top of the coffee maker out of wrapping. -.5-

4-501.11 Maintain equipment in good repair. Observed peeling shelves in the walk in cooler. -1-

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

5-205.15 Maintain a plumbing system in good repair. Observed faucet not attached to the 3-comp sink and drain piping disconnected at the prep sink across from the dish machine. -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup behind the prep cooler at the entrance to the cook line. -.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled bottle of chemical hanging on the rack by the rear exit. -0-

4-502.11(A) Maintain utensils in good repair. Observed two damaged plastic food containers still in use. REPEAT -1-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the women's restroom. -1- REPEAT CDI - PIC showed receipt of purchase for ceiling replacement materials.

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed four of eight lights not working today. Observed low lighting in the coffee station prep areas. Points were not escalated today because PIC provided work order for repair today. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda boxes stored directly on the floor in storage closet near the restrooms. -0-

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 sugar pitcher in sugar bin with handle touching sugar. REPEAT -.5-

4-501.11 Maintain equipment in good repair. Observed peeling cabinet under the soda dispenser. 4-502.11(A) Maintain utensils in good repair. Observed several cracked plastic pans. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the cover of the air curtain over the back door. -.5- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed slow drip at the prep sink being turned off at the water line to avoid constant drip. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed several trash bins but none with a lid in the women's restroom. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings shall be nonabsorbent in toilet rooms. Observed absorbent ceiling tiles in the restrooms. REPEAT -1- 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 broken plastic corners near the walk in cooler.

6-303.11 Intensity-Lighting - Provide adequate lighting in all required areas. Observed low lighting in the prep areas behind the bar and blown light inside the salad reach in near the wait station. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee filling cooking pan in handsink. CDI - PIC cleaned handsink and reminded employees to use only for handwashing. -2- 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 Observed tightly wrapped whipped butter and tightly lidded deep portion of butter. CDI - Tight wrapping loosened and lid vented. -.5-

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 handle of sugar pitcher touching the sugar. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet plastic milk carafes with standing water present. -0- REPEAT

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

6-101.11 Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in toilet rooms shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. -.5- REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee placing cut avocado on plate with bare hand. CDI - Food discarded, hands washed and dishes prepared again. -1.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dumped ice in the basin of the cook line handsink. CDI - Sink cleaned. -2- REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chipotle mayo with date mark 01/03/2017 at 43F and cooked corn mislabeled 01/02/2017. CDI - Mayo voluntarily discarded and corn labeled with the correct date. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing asterisk on the one egg/two egg side. CDI - Template revised to reflect the Consumer Advisory on the side dish. -0- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles in the front prep unit. Label these with the common name of the food. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee making and plating toast without hair restraint. Wear hair restraint while engaging in food prep. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups in the drink station. CDI - Pyramid stacking demonstrated today. -0-

4-501.11 Maintain equipment in good repair. Observed rusty shelving in prep units throughout the facility. Replace or resurface. -0- REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting board in the dishwasher. Either resurface or replace.

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. PIC has already started replacing these. Continue replacing. -0-

.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee place pan in hand sink and then pour soup into pan. Do not use hand sink as a place to store food containers. CDI - Pan removed and sink cleared.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee crack eggs then proceed to handle ready to eat spinach from container. CDI - Employee removed gloves and washed hands. Once gloves have been contaminated by the raw shell eggs gloves must be removed and hands washed if contact with ready to eat foods will occur.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0pts - Observed some items on make top unit not labeled (sausage, melons). Observed quiche not labeled in reach in unit. CDI - Product was properly labeled.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - 0pts - Observed children's menu with an egg cooked any way without asterisk. CDI - PIC manually fixed menu to have disclosure and reminder.

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 placed on make top unit before it was properly cooled. Observed chicken and cooked peppers tightly covered. CDI - Uncovered and stirred.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed split door gasket at reach in. Observed rusting shelving walk in cooler. Observed broken light shield.

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 hand used to turn off water at faucet and touching paper towel dispenser with no barrier, recontaminated hands. CDI- Hand were re-washed using proper procedures.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a box of raw sausage stored on top of a pan with cooked sausage and bacon in the reach-in cooler at the cook line. CDI- Sausage moved to another location.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on the ceiling/light cover at the wait area. Observed debris on the floor under cook line. Clean regularly. 6-101.11 Non-absorbent, smooth, and easily cleanable surfaces shall be provided. Observed absorbent tiles in the rest rooms.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed build-up on the slicer. CDI- Removed to properly clean. -Observed soiled plates/dishes stored as clean. CDI- Removed and placed in the dish area for proper cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Milk in the reach-in cooler measured 58 F due to the cooler not working properly. The ambient air temperatures of the unit measured 55- 58 F. CDI- Milk and other TCS foods in the unit were voluntarily discarded. Technician arrived to repair the unit during inspection. Cooler shall not be used until measuring the proper temperature.

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 corn and bean salsa, cut turkey, cooked cooled chicken breast and sausage all cooked yesterday stored in the reach-in cooler at the cook line with no dates. CDI- Items were dated during the inspection. Mark with 7 day shelf life for foods held 41 F or below. Mark with a 4 day shelf life for foods held 42 F-45 F.

5-205.15 Maintain a plumbing system in good repair. -Observed a leaking faucet at the three-compartment sink for cold water. Cold water has been cut off at the valve due to the leak. Repairs are needed. -Service/mop sink on the outside observed damaged and shall be repaired. Concrete damaged, the entire side of the sink is missing.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on the ceiling/light cover at the wait area. 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 walls with peeling paint near the dish machine and ice machine area. Re-paint to provide a smooth and easily cleanable surface. -Observed water damaged ceiling tiles in the restroom. Replace tiles.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed employee get water from hand sink for food preparation. Hand sinks are for hand washing only. CDI-using a pitcher of water obtained from prep sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean panini press more often. Carbon build up present.

4-502.12 Single-Service and Single-Use Articles, Required Use - P: Discontinue lining shelving with aluminum foil. Repair if needed. Discontinue using duct tape on handle of spatulas. Tape is not a smooth, non absorbant, cleanable surface.

4-501.11 Maintain equipment in good repair. Repair or replace rusting shelving. Most of the shelves have been repaired. In progress with the last few.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair leaking water source at unused chemical dispenser. Chemicals removed. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor (standing water) and walls (near cook line). 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C: Remove unused equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean slicer and mixer. Observed slicer and mixer with food debris. Not in use at the time.

4-501.11 Maintain equipment in good repair. Observed shelving rusting inside walk in cooler and storage/cooking areas. Repair/replace. Discontinue using paint brush for food service. CDI-discarded. Facility has food grade brushes.

W6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors where needed against baseboards.

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 Two containers of hash cooling in prep cooler in deep containers with lids on tight. CDI - Hash spread out on sheet pan and placed in walk in cooler for rapid cool down.

General Comment 4-501.11 Maintain equipment in good repair. Observed wire shelves in walk in cooler rusted. Repaint or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried food debris on prep cooler door gaskets and drips of food on side of grill top at end of cook line. Clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor wall coping tile missing from wall adjasent to dish area. Replace. 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. Bottom of wall next to fryer accumulating grease. Clean.

General Comment 6-303.11 - Lighting shall be provided at 50 foot candles at surfaces where employees are working with food, utensils, or equipment. Light above dish machine is not functioning. Repair.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed food employee wiping down counters then don gloves without first washing hands. Observed two employees wash hand then recontaminate by turning water off by using bare hands. CDI - All corrected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Home fries holding below 135F in fryer basket. CDI - Fries were dropped in fryer vat to reheat. 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 Deep container of hash cooling in prep cooler. CDI - Hash spread out on sheet pan and placed in walk in cooler.

General Comment 4-501.11 Maintain equipment in good repair. Observed split gaskets on low cooler at end of prep line. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Accumulation of food drips on side of oven and on wire shelves in walk in cooler. Wipe clean.

General Comment 5-501.17 Provide a covered waste bin in female restrooms. No covered trash bin in womens restroom.

2-101.11 PIC shall be present during all hours of operation. -PF. Certified person in charge was not present for the first portion of the inspection. Must be present during all hours of operation.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed one employee put on gloves to work with food without washing his hands first. CDI. 2-301.12. Follow the cleaning procedure to adequately wash your hands. -P . Employees must avoid recontamination of their hands by touching the hot and cold water handles after washing their hands. Use a paper towel or other method to turn off the sink. CDI

•6-301.14 Post a handwash sign at each handsink. Handwashing sign was not present at each handsink. Stickers given. CDI.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed two bags of dry goods were not sealed/covered, etc. CDI.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potatoes were on top of the oven at 80F. CDI - reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs on an ice bath at 56F. CDI - ice added to the eggs.

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 turkey and cooked sausage were past their 7 day holding time allowed according to their date labels. CDI - discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed sanitizer in one of the buckets was >200 ppm. CDI - diluted.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two bins of dry goods were unlabeled. CDI.

4-502.11(A) Maintain utensils in good repair. Replace the rusting can opener.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Keep hand sink fully accessible. Observed the front hand sink had access limited by brooms etc put in front of it. CDI - removed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food at 45F or lower. Observed liquid eggs at 54F. CDI - level lowered and more ice added to the surrounding container. New temperature 40F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Foods requiring date marking can not be held for more than 7 days including the date of preparation. Observed salsa which was older than 7 days and turkey with a 2012 date. It was unclear when it was actually prepared. CDI - both were discarded by the PIC.

7-102.11 Common Name-Working Containers - PF. Working containers of chemicals shall be labeled with the common name. Observed a spray bottle of cleaner that was not labeled. There was only a small amount left but should still be labeled to avoid mixing chemicals. CDI

. 3-304.12 In-Use Utensils, Between-Use Storage - C. Store utensils on a clean surface, in food product at temperature, or in 135F or greater water. Observed the butter scoop in 130F water. CDI

6-301.14 Handwashing Signage - C. Sign or poster notifying empliyees to wash their hands shall be provided at all handsinks. Observed no hand washing signs at the bar and kitchen handsinks. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces and utensils shall be cleaned to sight and touch. Observed soiled tomato/onion slicer and soiled pans on clean utensil rack. CDI PIC removed dishes for washing. No violation noted for the following item but want to remind facility that all food contact surfaces that are in continuous use (smoothie maker, slicer) shall be washed, rinsed, and sanitized at least every four hours (4-602.11).

3-304.14 Wiping Cloths, Use Limitation - C. All wet wiping cloths must be kept in a chemical sanitizer or stored to be laundered. Observed one wet cloth underneath a cutting board in the prep area. Using a plastic mat or any nonabsorbant plastic mat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be maintained in a state of good repair. Observed storage racks in cooler begining to have rust build up.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Physical facilities shall be maintained in good repair. Observed outdoor can wash with missing/broken corner curb.