CHEESECAKE FACTORY, THE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at prep kitchen handsink during inspection. CDI - Employee provided. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P REPEAT 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. REPEAT Observed various raw proteins in under grill drawer units being stored above and/or behind RTE foods and/or raw proteins with lower final cook temperatures. CDI - PIC corrected storage order. 3 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 mac and cheese sauce cooling since 10/22/26 holding above 41F during inspection. Observed vegetables blanched on 10/22/26 holding above 41F. Observed cooked mushroom mixture cooling from hot in blast chiller holding above 70F at the end of the two hour cooling window. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Mac and cheese sauce and blanched vegetables voluntarily discarded. Mushroom mixture reheated to over 165F within ten minutes to restart cooling process. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed various TCS foods throughout kitchen holding above 41F during inspection. See temperature chart. CDI - All out of temperature foods voluntarily discarded. Maintenance on site to assess dairy cooler. Maintenance stated unit had been in defrost mode from 8:00am - 10:00am, causing the foods to go above temperature. Defrost cycle repaired during inspection. 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 .

3-501.15 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 REPEAT Observed a multitude of foods cooling from both ambient and hot while in deep, covered plastic containers. Various items paced into cooling while stacked three to four pans high. Observed blast chiller set to “holding” instead of “cooling” while cooling a multitude of foods. Observed various foods sitting outside of temperature control after preparation, delaying the cooling process significantly. CDI - Foods that missed the cooling windows voluntarily discarded. One item reheated, see violation 20 for details. Blast chiller changed to “cooling” mode, and foods that had completed cooling process were removed to allow for more items to be placed in unit. Cooling methods for items cooling in WICs ammended to allow for rapid cooling. REHS directed employees to place all foods sitting outside after preparation into WICs so that they may begin cooling. 1 pt. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a multitude of hotel pans stacked together while wet while being stored as clean . Ensure all equipment is properly dried before stacking. 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. REPEAT Observed low grout lines throughout entire kitchen during inspection. Repair necessary. 1 pt.

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 with a parasite destruction letter from 2011 on file. CDI: PIC received updated form from supplier.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed seared tuna being stored behind edamame in prep drawers. Observed raw beef being stored behind cooked onions in prep drawers. CDI: Storage order was rearranged. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 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 sausage being stored above whole muscle pork. CDI: Storage order was rearranged. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then proceed to clean dishes without changing gloves. CDI: Food employee removed gloves and washed hands.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed pizza station being held on TPHC, items were not listed on TPHC procedures. CDI: New procedure sheet was provided. TPHC procedure template may be found at: www.mecknc.gov/foodsafety. 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 items at pizza station being held on TPHC without a time label. CDI: Time label was placed on item.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed teriyaki salmon on “special menu”, salmon under “lunch specials”, salmon under add ons at salad section and salmon under “seafood specialities” without asterisks. According to PIC, customers can request items to be undercooked. CDI: Facility reached out to corporate office who stated items are to be served fully cooked moving forward.

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 tomatoes cooling at a rate of 0.03F/min inside walk in cooler in container covered with a lid. CDI: Tomatoes were placed in a shallow pan with no lid. 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 .

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados in prep drawers. Ensure items are washed prior to use.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple metal containers wet stacked. Ensure items are air dried properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken being cut on same prep table directly beside ready to eat sliced ham. Observed employee handling produce beside employee preparing raw bacon. CDI: Ham was voluntarily discarded. Bacon was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 sausage being stored above whole muscle pork inside meat walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans, plastic containers and bowls soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

REPEAT 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed one container of diced tomatoes at 45F with 15 mins left in 4 hour cooling window. CDI: Tomatoes were placed in blast chiller and cooled to 40F by end of window. Points remain the same due to improvement from last inspection. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken and fish above 41F inside cold drawers near fryers. Ambient air of unit was 69F. Observed shredded and sliced cheese in cold drawers above 41F, all other items in drawers were at 41F or below. Repair tech arrived onsite during inspection. Cheeses were voluntarily discarded. Points remain the same due to improvement from last inspection. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.15 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 diced tomatoes and canned tomatoes cooling in prep top. Canned tomatoes were cooling at a rate of 0.10F/min. Observed sliced tomatoes cooling in walk in cooler in containers covered in Saran Wrap at a rate of 0F/min. CDI: all tomatoes were placed in blast chiller to cool. 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 .

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

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 low grout lines at cook line.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed measuring cup and spatula being stored in hand sink. CDI: Items were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans, plates and bowls with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

REPEAT 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken cooked to 148-150F. CDI: Chicken was placed back in oven until it reached 165F. Points remain the same due to previous violation corrected.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 2 containers of cut lettuce still above 41F after more than 4 hours of cooling. CDI: Items were voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in produce walk in cooler above 41F. Ambient air of walk in cooler was 46-47F. Items were voluntarily discarded. Repair tech arrived onsite during inspection. VERIFICATION REQUIRED. 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. Observed roasted peppers with a prep date of 7/8. CDI: Item was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 lettuce cooling in large container with some ice on top. CDI: EHS and PIC discussed cooling methods. 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 .

REPEAT 4-501.11 Maintain equipment in good repair. Observed fan unit inside of produce walk in cooler with ice build up. Points remain the same due to previous violation corrected.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and build on prep drawer equipment. Observed ice build up and debris on walk in freezer floor. Clean as needed.

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 low grout lines at cook line.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employees washing dirty dishes and then handle clean dishes without washing hands. CDI - Employees were educated and washed hands.

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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Through conversation with the chef, he stated that the establishment will poach eggs and then flash freeze them. Eggs are then reheated for service. EHS explained that this is considered non-continuous cooking and should not be done without approval. Chef stated that this was a new process and will discontinue this procedure.

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 fully thawed, intact ROP packages of fish with a label that states "remove from packaging while thawing."

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food with a long beard and no restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces of the kitchen.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed a pizza peel stored between a piece of equipment and the wall.

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

REPEAT 4-502.11(A) Maintain utensils in good repair. Observed rusting shelves in the walk-in freezer. Improvements made on equipment from previous inspection. 4-501.11 Maintain equipment in good repair. Observed water leaking from the door and side of the dish machine.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed low grouting on the cook line and in front of the dish storage area. Observed heavy debris on the floor of the walk-in freezer.

REPEAT 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed 2 employee drinks stored on a shelf above clean dishes.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an empty glass inside of the dish pit hand wash sink. CDI - Item was removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored above ready-to-eat cut cabbage and lettuce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods inside of prep cooler #1 above 41 degrees. (See temperature chart) CDI - Items were voluntarily discarded. Maintenance arrived before the end of inspection to repair the cooler. It is now holding 38 degree ambient temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes, cut cherry tomatoes and Lebanese salad attempting to cool in the prep cooler. CDI - Items were brought to the walk-in cooler to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of food on the floor of the walk-in freezer.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. 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 a dipper well with utensils inside and no running water. Observed two ramekins being used to scoop food products on the cook line. CDI - Dipper well water was turned on and ramekins were removed.

REPEAT 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 single-service trays stacked next to an area where food and drinks are discarded. EHS suggests lifting the trays or creating a barrier to prevent contamination. CDI - Trays were moved to the other side of the counter.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in freezer. Observed prep cooler above 41 degrees.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking spray hose attachment in the prep kitchen.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an un-lidded employee drink stored on a shelf above the dish pit.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a lemon with microbial growth in the produce cooler. CDI - Item was voluntarily discarded.

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 on container of ground beef stored above whole muscle in the walk-in cooler. CDI - Manager moved to the correct order.

REPEAT 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 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 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 no written policy for a large amount of TPHC food products on the cook line. Cheesecake Factory uses the acronym “TCS” for Time Controlled Substance. Observed unsalted butter without a time label. Observed Au Jus sauce past the 4-hour time sticker. CDI - Unmarked or expired items were voluntarily discarded. EHS and managers wrote a complete TPHC procedure for all items.

REPEAT 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 several dented cans in dry storage. CDI - Items were removed to be returned to the supplier. Improvements made from previous inspection.

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

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 single-service trays stacked next to an area where food and drinks are discarded. EHS suggests lifting the trays or creating a barrier to prevent contamination.

REPEAT 4-502.11(A) Maintain utensils in good repair. Observed two utensils with melted handles. 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in freezer. Observed two prep coolers holding foods above 41 degrees. Prep Coolers were placed on TPHC by management until they could be repaired. A maintenance worker came during inspection and was able to repair both units.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles and low grouting in sections of the dish machine area, on the cook line, the back corner of the prep kitchen. Improvements have been made with the grout from previous inspection.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee change gloves several times without washing hands. Observed same employee bring a plate back to the dish room and then change gloves without washing. CDI - EHS educated managers on when hand washing is required. Employee washed hands.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight microbial build-up inside of both ice machines.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed creamy marinara inside of a steam well at 86 degrees. Item had started reheating 1.5 hours before. Manager removed product to be rapidly reheated on the stove.

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 house made Cocktail Sauce sauce, Davinci sauce, Salsa Fresca and Spicy Salsa with date stickers from 4/15 on the “Planogram.” Bulk items in the walk-in cooler showed these foods were prepped on 4/19. Ensure planogram stickers are being updated with bulk foods from the walk-in. CDI - New date stickers were added to the planogram.

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 TPHC stickers for sauces were dated 4/9/24. CDI - New TPHC stickers were placed for the items brought out this morning.

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 many severely dented cans in the dry storage area. Manager stated that the shelf had fallen over during the weekend and many of the products were dented. CDI - All dented items were removed and placed on the rack designated for return.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces of the kitchen.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado’s with stickers still attached.

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

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. Observed rusting shelves in the walk-in freezer.

6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked tiles and low grouting in sections of the dish machine area, on the cook line, the back corner of the prep kitchen and inside of one walk-in cooler. Repeat. Points not escalated due to general manager actively getting quotes and approval from corporate to repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw burgers stored behind impossible burgers in cooler drawer. Observed raw tuna stored behind ready to eat sauce in prep top cooler. Observed raw Shrimp stored behind parm herb crust sets in cooler drawer. CDI: Products reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions, rice, and brown rice held below 135F. CDI: Products rapidly reheated to over 165F. Double boiler for onions correctly made, and new rice cooker brought out to replace one that was not holding temp. REPEAT VIOLATION 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 enhanced cream and alfredo sauce holding above 41F in the pasta pan chiller. REPEAT VIOLATION Significant improvement from previous inspection as this was the only product held above 41F. Technician arrived onsite during inspection and repaired the cooler. 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 .

3-501.18 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 roasted beets from 1/3, meatloaf from 1/5, and cooked carrots from 1/4 in walk in and on the line. CDI: Products voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cut mozzarella in the walk in. Observed no date marks on items in the prep top coolers and several coolers drawer on the cook line. VERIFICATION REQUIRED For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedure for sauces held on TPHC. CDI: Procedures written during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Tex mex mix, cheeseburger roll mix, chicken taquito mix, and chicken wings cooling in walk in cooler in deep, covered full pans stacked tightly. CDI: Wings voluntarily discarded. Mixes were placed on sheet pans and cooled in the blast chiller to below 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 no labels on white granulars in the prep area and on the line. CDI: Items labeled during inspection. REPEAT VIOLATION Points not escalated due to all sauces used on the line today are readily identifiable per food code standard.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 fruit flies in the dry storage area. REPEAT VIOLATION Facility receives monthly pest control and the most recent visit was 1/5/24. Previous violation corrected as none were seen anywhere else in the restaurant.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked containers stored as clean above the 3-comp sink. Containers were separated for air drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed a few gaskets damaged on several cooler drawers on cook line. Observed gasket on walk in cooler near office and walk in cooler near cooling area damaged. PIC stated they had a contractor out to measure gaskets this morning.

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 minor build up on rails of coolers in some cooler drawers.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some baseboard tiles cracked/damaged throughout the kitchen particularly in the dish area. Observed significant ice build up on the floor in the walk in freezer. PIC stated that they are having new piping done now for the walk in freezer to correct the leak.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed some metal containers (meatloaf pans) stored clean with visible debris left attached. CDI-Metal containers were moved to dish room to be washed, rinsed, and sanitized again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed mashed potatoes on line below temperature threshold. Per PIC item was prepped before inspection. CDI - Item was taken and reheated to 176F. - 3 - REPEAT

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 tcs cold held foods for safety above temperature threshold in some prep tops and cold drawers. Food establishment has been having trouble with pizza prep unit. CDI - items prepped this morning were placed in blast chiller to rapidly cool. All other TCS food was voluntarily discarded. A VR will be conducted within three days to verify repair/ operation of pizza prep unit. - 3 - REPEAT

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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled secondary containers on the main line containing sauces. CDI- Labeled during the inspection. - 1 - REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the front server area. Increase frequency to prevent insects. Records for pest control were reviewed.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed tea urns on servers’ line without a cover. CDI - Lids were not available. Plastic wrap used to cover tea urns until new lids can be purchased.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes wet stacked in pan storage area. Pyramid stack dishes that are wet to effectively air dry in the future.

4-501.11 Maintain equipment in good repair. Observed gaskets damaged on numerous cold drawers along cook’s line. PIC stated that all cold holding units on cook’s line are scheduled to be swapped out for new within 6-8 weeks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed items on the line such as brown rice(122-130F) and white rice(112-126F) below temperature threshold. All items were discarded voluntarily by PIC.

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 tcs cold held foods for safety above temperature threshold in some reach in areas. Food establishment has been having trouble with reach in unit. Items include meat loaf, turkey, tomatoes, and pepperoni. CDI- These items were moved to walk in freezer to fully cool.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled secondary containers on the main line containing oil and honey. CDI- Labeled during the inspection.

4-502.11(A) Maintain utensils in good repair. Observed some plastic containers in dish area and ice scoop that is damaged and no longer meets clean-ability rules due to damage. Discard of the food contact surfaces items in the near future.

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. Floors need additional cleaning inside of the walk in freezer.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee make contact with their body after removing gloves to touch their face without washing hands in between glove changes. CDI- Manager observed and asked employee to wash hands. Observed another employee handle raw chicken tenders at the breading station, apply gloves, and begin breading cauliflower afterwards.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed some metal containers stored clean with visible debris left attached. CDI-Metal containers were moved to dish room to be washed, rinsed, and sanitized again. No escalation of points due to improvement.

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 tcs cold held foods for safety above temperature threshold in some areas on the make line due to not actively cooling before placing inside an open air environment, storing above fill line, and defrost settings. Ensure that prep time is taken in to account and food is fully cooled after the process before placing on line. CDI- Foods above temperature threshold such as salad mix (50F,48F) and sliced tomatoes(43F).

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 items recently prepared attempting to cool inside of the prep unit. Ensure that open air environments such as prep units are not used for foods to cool rapidly. Sliced tomatoes and salad mix were moved to walk in cooler to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes wet stacked in pan storage area. Pyramid stack dishes that are wet to effectively air dry in the future.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Ensure that team member is effectively washing hands in between changing between two different raw meats. Observed employee make a glove change between handling raw chicken and raw beef. CDI- Person in charge stopped the employee to wash their hands and educated during the inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a team member use the hand washing sink to wet a wet wiping cloth during the inspection. Observed the same team member use the hand washing sink top fill a pan during the inspection. CDI- Employee was educated on potential uses for hand washing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed some plastic containers stored clean with visible debris left attached. Plastic containers were moved to dish room to be washed, rinsed, and sanitized again.

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 tcs cold held foods for safety above temperature threshold in some areas on the make line due to not actively cooling before placing inside an open air environment. Ensure that prep time is taken in to account and food is fully cooled after the process before placing on line. CDI- Foods above temperature threshold such as salad mix (44.5F), sliced tomatoes(46.3F), cole slaw (44.5F) and spinach dip(48.7F) were moved to blast chiller and walk in freezer to actively cool 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 items recently prepared attempt to cool inside of the prep unit. Ensure that open air environments such as prep units are not used for foods to cool rapidly. Cole slaw, sliced tomatoes, spinach dip and salad mix were moved to blast chiller.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on countertop in two locations on the line. CDI- Wet wiping cloths were moved back to sanitizer buckets during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes wet stacked in pan storage area. Pyramid stack dishes that are wet to effectively air dry in the future.

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 comp sink during the inspection. Repair as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed items on the line such as brown rice(127F) and white rice(125F) below temperature threshold. Rice cooker was observed unplugged. All items were discarded voluntarily by PIC.

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 tcs cold held foods for safety above temperature threshold in some areas on the make line due to not actively cooling before placing inside an open air environment. Ensure that prep time is taken in to account and food is fully cooled after the process before placing on line. CDI- Foods above temperature threshold such as chopped cabbage(45F), pico de gallo (48F), and sliced tomatoes(45F) were moved to blast chiller and walk in freezer to actively cool 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 items inside of walk in cooler cooling such as meat balls with lids tightly attached. Ensure that items in the cooling process are vented to allow heat to disperse. Observed items recently prepared attempt to cool inside of the prep unit. Ensure that open air environments such as prep units are not used for foods to cool rapidly. Meat balls were moved to blast chiller. Cabbage and tomatoes was moved to walk in freezer to cool .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes wet stacked in pan storage area. Pyramid stack dishes that are wet to effectively air dry in the future.

4-502.11(A) Maintain utensils in good repair. Observed some pans melted in some areas or damaged that no longer cleanability rules due to damage. Discard of the food contact surfaces items in the near future.

2-301.14 When to Wash - Observed dishwasher handle soiled equipment with gloves then proceed to handle clean equipment with same gloves. Observed food employee relocate garbage can then handle clean pans with same gloves. Ensure employee changes gloves and washes hands if changing tasks.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap available at handwashing sink at line. CDI, soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed wet towels at 2nd handwashing sink. Wet / contaminated towels replaced with clean dry disposable towels .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed gloves used to handle soiled equipment then clean equipment without staff removing their gloves and washing hands. CDI by instruction.

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 peppers cooling on rack and deep container of crab dip cooling in tightly covered container in walk in cooler. CDI, foods relocated to blast chiller and uncovered shallow sheet pan to rapidly cool. Repeat.

4-501.14 Warewashing Equipment, Cleaning Frequency - Observed clean drainboard at dishmachine overloaded with soiled equipment and next to clean equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster lid left open.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed soap dispenser jammed at middle handwashing sink and not dispensing soap. CDI, soap provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over fries at prep cooler on line. CDI, relocated.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed produce walk in cooler with ambient air temperature of 46 degrees F and several foods observed above 41 degrees F. See temperature observations above. CDI, TCS foods such as cut lettuce , farro, quinoa in unit over 4 hours voluntarily discarded by PIC. Observed 2 low reach in drawer refrigrators not maintaining TCS foods at 41 degrees F. See temperature observations above. CDI, maintenance contacted during inspection and TCS food placed on TPHC until units repaired. Visit needed to ensure long term compliance / calibration of coolers. Observed half and half at bar cooler at 43 degrees F. CDI, half and half voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed time not identified for food items and sauces held on TPHC. CDI, start and discard time identified on labels.

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 salad and crab dip cooling in deep covered containers in walk in cooler. Observed onion cooling at ambient temperature on shelf. CDI, items relocated to cool using proper methods. Repeat.

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

4-501.11 Maintain equipment in good repair. Observed produce walk in cooler and drawer prep cooler on line not maintaining TCS foods at required temperatures. Maintenance contacted to calibrate coolers.

5-205.15 (B) System maintained in good repair - C - Observed floor drain clogged and overflowing below dish machine. CDI, employee unclogged floor drain during inspection.

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 two line cooks wash hands and did not use a paper towel barrier to turn sink off. CDI via instruction and education with PIC,

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken recorded below 135D F on hot line. CDI- Placed on TPHC,,

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 Chorizo, beer batter, and farro cooling incorrectly. CDI- Brought to blast chiller to finish cooling,

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of metal containers.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Dishwasher did not discard gloves after handling soiled dishes and proceeded to put away clean dishes. CDI- Stopped, instructed to discard gloves and wash hands. Dish re-washed.

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 pasta in WIC sitting in WIC at 48F at 3:00 PM. Cooling sticker stated product began cooling this morning 8:40AM,thus did not meet 6 hour cooling window. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items on prep line recorded above 41F. REPEAT> CDI- All placed on TPHC. Suspected temp. abuse during lunch production. Assure that if a TCS food is removed from cold holding for a duration of time that it is properly cooled down.

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 Incorrect cooling method for cooling of pasta, pasta was in large bus tub. Use flat sheet trays.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Minor presence of flies.

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. Pizza roller stored in water. CDI- Removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Observed sanitizer solution 0ppm in several sanitizer buckets. Observed dish machine at bar not sanitizing properly. CDI- all buckets were remade 200ppm. Dishes at bar taken to kitchen for cleaning. Dish machine repaired during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Observed cut lettuce 55F (front line), diced tomatoes (frontline) 43-44F, stuffed mushrooms 50F in over flow reach in. CDI-Placed in walk in sauce cooler. Overall cold holding has improved greatly. If cold holding doesn't continue to improve, full points will be taken and possible permit action (ITS).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in reach in coolers and black residue on gaskets of overflow reach in and steak/beef reach in coolers.

5-205.15 Maintain a plumbing system in good repair. Observed faucet damaged on hand sink in prep area. Repeat.

5-501.115 Maintaining Refuse Areas and Enclosures - C: Observed trash and debris around and under outdise dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed meat slicer that had just been clean with minor food debris left on them. CDI- PIC had an employee re-clean the slicer correctly.

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 several large metal containers of red sauce cooling in a walk in at 115-124F. According to the label the items had been cooling at 11AM. 1.5 hours of cooling the items were still around 87-115F. At that rate the item would not have met the 2 hr parameter. Also observed cooked artichokes (57F), cooked squash (54F), cooked corn (56F), sliced chicken (51F) and cooked carrots (67F) all being cooled in metal containers and covered in walk in coolers. PIC removed all items and placed them in the blast chiller prior to a 2nd temp taken. Carrots were left in walk in cooler for 30 mins and still tempted at 67F. PIC reheated sauce to 190F to start the cooling process over. Carrots were voluntarily discarded by the PIC. all other items were cooled to 38F in blast chiller. A VR will occur no later than 12/23/19 to ensure cooling parameters are being properly monitored and achieved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed entire salad prep stations functioning above 45F. All TCS foods above 41F. See temp chart. A VR will occur no later than 12/23/19 to ensure the chronic violation of cold holding is corrected and TCS foods are 41F or below. Items on salad prep were all placed on 4 hr tphc 9AM-1PM. EHS observed all TCS foods 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- REPEAT- Observed red sauce and cooked carrots not meet proper cooling parameters. Observed several other TCS foods in walk in coolers covered that would not have met cooling parameters. Observed pico, corn, cut lettuce and cut tomatoes all above 41F and placed into a flip top prior to being cooled. Items were in flip top units prior to proper cooling. Also observed bagged chicken that had been portioned placed into the walk in cooler not able to allow cool air to flow through the product. All items were uncovered and placed in a freezer or blast chiller. A VR will occur no later than 12/23/19 to ensure proper cooling methods are being followed to ensure cooling parameters are being met.

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

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

4-501.11 Maintain equipment in good repair.- Observed salad prep station/cooler non functional. Units ambient air 52F. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed cutting boards throughout the facility in need of replacing or resurfacing. Both portable and flip top cutting boards are noted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cold holding, hood system, and cooking equipment all in need of cleaning due to minor food debris and grease residue.

5-205.15 Maintain a plumbing system in good repair.- Observed faucet to hand sink near prep in need of repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mushroom sauce where base was holding at 153F but mushroom pieces at 116F. CDI reheated to 202F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, shredded lettuce, grilled onions, dressing, diced tomatoes, pork belly, diced potatoes, sliced turkey, and lettuce slices held above 41F. CDI items discarded or cooled if prepped earlier. 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 cooked diced onions, quinoa, mushroom cramini, farro, garlic confit, red cabbage, beets, marinated onions, cole slaw, tamatillo, and peanut sauce was dated when items placed in prep top and not when prepared. CDI dates changed. Observed onions, zucchini, garlic confit, potatoes, and cajun butter not dated on line. CDI dates added. Repeat. Observed two different batches of cooked onions on dated on day placed in unit and oldest batch not dated. CDI dates changed. Verification 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 mushroom sauce, marinade, lemon sauce, enhanced cream and other sauces that were held on TPHC and not marked with time stamp. CDI time stamp added. Observed employees pulling items on line to hold on time and not time stamps added to product when it is immediately pulled from temperature control. CDI time stamps added.

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 plastic containers of lettuce stored in walk in while covered and stacked. CDI items spread and uncovered to allow air flow. If facility is waiting for space in blast chill must still find alternative methods to cool during waiting period. Ensure food is validated to ensure temperatures dropped to 41F or below before use on line. Repeat.

4-702.11 Before Use After Cleaning - P. Ensure dishes are santized before use and after cleaning. Observed employees wash prep table on line that was just used for raw chicken with only sanitizer. CDI table washed, rinsed and santized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed employee santizer that was sanitized and still had food debris. CDI item recleaned. Observed plates, serving plates, salad bowls, handheld mixer, and slicer that was stored clean and soiled with food debris. CDI items moved for cleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed creamy marinara sauce and marinara sauce that came off grill and on line at 41-176F and 122-127F respectively and vegetable soup that was stated as ready but carrot pieces were only at 159F. CDI items placed back on grill for reheat. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed asparagus, cole slaw, raw egg mix, and shredded lettuce that was held on line above 41F. CDI items placed on TPHC or cooled down to 41F.

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 bechemel, soba noodles, enhanced cream, pico, roasted garlic, bean sprouts, and diced tomatoes not dated. CDI items dated. 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 multiple pans of blanched asparagus and blanched green beans that were cooling in walk in while covered and stacked. CDI items separated and placed in blast chiller to cool to 38F. Repeat.

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 knife stored in between prep tables where it was soiled with debris. CDI knife moved.

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 employees wash hands for 7 seconds. CDI employees rewashed. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee walk off line and return to line change gloves and continue food prep. CDI employee wash hands and put on new gloves.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed brussel sprouts and sliced ham that was stored below unwashed produce and roasted tomatoes below unwashed tomatoes. CDI items relocated. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chorizo below ground chicken. CDI items relocated.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed black beans that was 133F after reheating. CDI item placed back in oven for reheating. Observed cheese sauce that was out of temperature and used for service before reaching 165F. CDI sauce placed back on unit and reached 177F.

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 crispy fried cheese rolls that were cooling from since after 1pm and at 49F. CDI item discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice, and brown rice, and cheese sauce that was below 135F. CDI items discarded and reheated.

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 poblano peppers, diced tomatoes, alfredo padding, cajum butter, spinach dip, chicken salad, and bean sprouts that were not dated. CDI items dated. 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 chicken taquitos that were dated when items rolled and not when chicken prepared, and diced chicken that was dated a different date then when food prepared. CDI date changed. Repeat.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pico on waitstaff line, madera sauce, cheese sauce, lemon sauce, and mushroom gravy that was held on TPHC or (TCS) and no time stamp recorded on product. CDI pico discarded and stamps added to other products.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tex mex egg rolls, cuban sets, and pan of pico that was cooling while covered and stacked from the afternoon. Suggest facility follow same cooling procedures with ambient cooling as with food that start at hot temperatures of 135F. CDI items discarded or placed in freezer to adequately cool. Repeat.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed rice cooked to 127F before hot holding. CDI item placed back on stove to finish cooking.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets soiled with food debris and one bucket on waitstaff line holding at 50ppm. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Keep clean to sight and touch. Observed sauce bowls that were soiled food debris. CDI items moved to sink for cleaning. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed primavera at 75F. CDI item moved for reheating.

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 pickled onions from 6/20, roasted pears and beets that was not dated, and breaded eggplant dated 6/4. CDi dates changed and added and producted discarded. Repeat.

3-501.15 Cooling Methods - PF. 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 samosa mix that was cooling in deep metal pan, tomato halves and butter lettuce cooling in covered plastic containers, and shredded cabbage that was covered while cooling in walk in. Diced tomatoes and pico mix in reach in drawers cooling. CDI items separated on metal racks and/or uncovered to facilitate cooling and tomaotes moved to walk in. Repeat.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket in back soiled with food debris and buckets on line and by bar that was below 150ppm. CDI buckets changed.

4-501.11 Maintain equipment in good repair. Observed racks in reach in units that were rusting.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed utensil storage bins that were soiled with food debris.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no control over handwashing, bare hand contact, and cooling parameters and methods.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink and cell phone stored on prep surface next to RTE food and single service items.

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 employees that were going in and out of walk ins with gloves and continue food prep, employees not washing hands between going from raw to ready to eat food. CDI hands washed.

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 employees slicing tomatoes, touch parmesean, sprinkle garnish on plate, and handle fries with bare hands. CDI food and plates discarded and hands washed gloves donned. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitcher stored in back handsink near ovens.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees wipe soiled gloves with cloth and continue working with food and leave line with gloves and return to food prep, and use gloves to handle personal drink and continue food prep with same gloves. CDI gloves changed and hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, stickers on plastic containers, immersion blender, food processor, soda nozzles, soda sprayers at bar, and metal pans with food debris. CDI items moved for cleaning. Repeat. 4-702.11 Food contact surfaces shall be santized before use and after cleaning. Observed employee cleaning down slicer with santizer only and not properly use soap and rinse debris off product first. CDI item recleaned.

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 enhanced cream sauce that was at 124F at 11:03pm and reached 84-94F at 1:03pm. CDI 15 containers of sauce discarded. Sauce used in majority of pasta dishes. Must find better methods for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed roumelade, tartar sauce, sliced tomatoes, chipotle mayo, chicken jus, creamy chicken jus, garlic aoli, curry cream sauce, vegetable bolo, garlic butter, garlic puree, cooked apples, and other TCS items out of temp in prep top. One entire prep top unit not operating and potential heat from prep tops causing top portion of food to stay warm and bottom portions are cold. Verification required. CDI items discarded or placed on time for 2 hours if facility knew when items prepped. Return for prep top. Observed cut green and purple cabbage and tomatoes that was just prepped and cold held in reach in drawers. CDI items placed in walk in 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 no dates on foods in prep tops on cook line and drawers except for bagged or portioned items. Verification required. 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 back up chicken strips not dated, wings not dated, and sliced pork not dated. Told PIC they must start dating all items because of the quanity of food and different hold times. Verification 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 entire line of sauces above pizza line and salad area that was not stamped with time food removed from refrigeration. CDI time stamps provided.

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 tomato cream sauce and chicken jus cooling in plastic containers in an ice bath. Foods did not drop in temperature after 30 minutes. PIC had employee place items in metal pans in walk in freezer. Observed roasted peppers, roasted zucchini, roasted artichokes, and other roasted vegetables cooling on a speed rack for an hour and never moved to walk in. No temperature drop. CDI items moved to walk in cooler. 15 16-quart plastic containers of enhanced cream sauce stacked on top of each other while cooling. CDI items discarded.

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

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 knives stored in between cracks in prep that are not cleaned and and soiled knives stored in bin with clean napkins.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed backflow preventer at can wash that was broken. Verification required.

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 handsink on front line with broken faucet.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed food processor that is not in working order and not used and stored in prep area.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee cutting cucumbers with bare hands at salad station on the make line in front kitchen. CDI - employee was corrected and cucumbers were voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils stored as clean - scoop, squeeze bottles, processor blade, sticker remaining on cleaned pan, etc. CDI - all sent back to be washed, rinsed, sanitized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed most sanitizer buckets were unlabeled - painted labels had been washed away. CDI - during inspection, a large order of new labeled sanitizer buckets arrived and buckets were placed into service.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach on wall above dish machine. CDI - facility has ongoing pest control services (last visit 3/13) and called today to have an additional site visit made, which occurred before inspector left.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths stored on counters during inspection. Both were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a large number of wet nested utensils throughout facility - bowls, pans, bottles, tubs.

4-501.11 Maintain equipment in good repair. Observed split gaskets at two walk in coolers. Observed rusted shelving in reach in fish cooler. Observed damaged cold drawers on front cook line. Facility has been diligent in repairing what they can but equipment appears to be too damaged to bring back to original condition, likely due to age and high volume of use. 4-502.11(A) Maintain utensils in good repair. Observed damaged processor blades.

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. 2-301.14 Wash hands before donning gloves and between gloves uses.-P -Observed employee breaking down cardboard boxes, then donning gloves and starting to portion raw chicken without washing hands before gloving. CDI - PIC had her remove gloves, wash hands properly, reglove, and resume. PIC also had a bilingual employee on site explain the issue and the corrective action to her. PIC will have all managers address this with all staff at next meeting.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed all sanitizer buckets had painted labels worn off to the point they were not readable. CDI - PIC had all sanitizer buckets labeled immediately.

4-501.11 Maintain equipment in good repair. Observed broken gasket in fish cooler, rusted shelving in upright fish coolers. Observed broken and bent cold drawers throughout the entire cook line. Facility has been diligent in repairing what they can but equipment appears too damaged to bring back to original condition, likely due to age and volume of use.

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 chipped and missing floor and baseboard tiles, some areas with grout worn away, and areas where FRP wall covering has detached from the wall. Ceiling tiles have been cleaned and some repairs have been noted on walls.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup in ice machine, near chute as well as crevices. Ensure ice machine is regularly cleaned to prevent build up and contamination. PIC will have ice machine cleaned today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS foods above 45F in main cook line. Cook line is an open prep cooler, with no over food lid or cover. PIC stated issues have arisen due to defrost setting on cooler. Some TCS foods were left on the line overnight. Some plastic pans were overfilled with TCS foods. CDI, PIC voluntarily disposed of TCS foods left overnight. TCS foods that were replenished during prep earlier in the morning were placed in walk in cooler to cool to 45F or below. PIC stated maintenance was contacted to check cooler. Ensure TCS foods are kept at 45F or below for cold holding at all times, or use TPHC procedure while waiting on cooler to be fixed. VR (Repeat, full points)

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 several pans of TCS foods on main cook line without date mark, such as tomato, lettuce pot pie base, and others. Ensure all TCS foods that are ready to eat have a date mark once opened, prepared and are being held for over 24 hours. If foods are prepared in large batches, small working containers must contain same date as large batch. Label must follow any container. TCS foods held at 41 or below may be kept for up to 7 days, this includes the day it was opened or prepared. TCS foods held between 42F and 45F may be held for up to 4 days, this includes prep or open date. VR (Repeat, half points)

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers with spices, and ingredients not easily identifiable without label. Ensure all working containers of food not easily identifiable are labeled, or manner of identification is in place.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in water without sanitizer. Ensure wet wiping cloths are stored in solution with approved sanitizer concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean containers stacked without air drying first. Utensils must be washed, rinsed, sanitized and air dried. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed glassware stored on bottom shelf in service area with splatter. Ensure contamination is prevented.

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 articles stored on the floor in bakery room. Ensure all single service articles stored off the floor at least 6 inches.

4-501.11 Maintain equipment in good repair. Observed broken, and bent drawers throughout cook like. Observed torn gaskets throughout the establishment. Ensure all equipment is in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up in gaskets throughout the main cook line. Ensure non food contact surfaces are regularly cleaned.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. Ensure covered bin is provided.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed chipped and broken tile in dish pit room. Ensure tiles are repaired or replaced to allow for adequate cleaning.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Employee on line unrolled portioned raw ground turkey with gloved hand, placed on grill and patted top of raw meat with gloved hand, and then handled sliced bread while wearing same gloves used to handle raw turkey. CDI- Kitchen manager corrected employee.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Various food items on line at salad station not under temperature control. Kitchen manager checked equipment, and adjusted due to extended defrost timing. Cooler was checked later and at 45F and falling. Other food items brought out to the line such as asparagus and cooked onions as cold and ready to use not under temperature control. CDI- all removed in placed in large units for rapid cooling. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 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. Batch foods such as pastas and cooked vegetables at the line not marked. PIC advised that they are for the shift or for the day's use only. CDI- Verbal correction to ensure that the preparation date indicated on the large batch of cooked/prepared foods is also indicated on the smaller batch at the line. (0pts)

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. Multiple pans of pasta cooling in the walk in cooler and batch sauces in the large ice bin not cooling at approved rates. CDI- Intervention required; all items separated and portioned to allow for rapid cooling by PIC.

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. In use utensils stored in dipper well at prep line. Water at dipper well turned on slightly but not filling or removing food particles as required. PIC advised that stopper part has been ordered. Ensure that utensils are changed out as required and/ or stored as required. (0pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. One damaged dispenser at prep area. Dispenser was replaced immediately. Some dust build up on HVAC return and cycling vents in/ around prep areas. Cleaning is required. (0pts)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed raw shrimp placed in handsink in prep area and an employee washing a scoop in a line handsink. CDI: Shrimp were removed from sink and employees instructed to only use them for handwashing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed that all foods inside the cold drawers at pasta prep station were holding between 50F-52F, many of which had been inside the units overnight. CDI: PIC voluntarily discarded all TCS foods that had been left in unit overnight and returned the pastas that had been placed in the unit that morning to the walk in cooler for rapid cooling. 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 a few containers of sauces, spices and oils on the cook line with no labelling. REPEAT. Employees began labelling items during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee at bar cutting oranges and preparing fruits for beverages, but not wearing a hair restraint. CDI- Verbal correction to employee and corporate personnel Mark Hartsing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some lids stacked wet in clean storage. REPEAT. Improvement noted.

4-501.11 Maintain equipment in good repair. Observed that cold holding unit for pasta prep station was not holding food below 45F. PIC immediately places service request for maintenance. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Uncovered/ opened employee beverages stored on cart, on shelving in prep area, bar area, and also in pan in prep cooler drawer. CDI- all beverage storage corrected by PIC David, Shan, and employee. REPEAT

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P 2-301.14 Wash hands before donning gloves and between gloves uses. -P Utensil washing employee observed to be wearing gloves while working at dish machine. Employee handled soiled utensils and then handled clean utensils without removing gloves and washing hands. CDI- employee removed gloves and washed hands. (0pts)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Wet papertowels and ladle in handwashing sink on main cook line, cut lemons in sink at bar area. CDI- all items removed from sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Pasta in prep cooler drawers on the far right side not maintaining temperature control of 3 pans of pasta advised by David to be stored from overnight. PIC voluntarily discarded cooked pasta. Return visit to be completed by 12/8/16 to check for repair. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Dry seasonings on the grill side opposite of the salad/ pizza station not labeled. Employee's still completing opening procedures at the start of inspection, all other items labeled as required. (0pts)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Male employee's with longer/ hanging beards preparing foods and working in food preparation areas with no beard guards. CDI- discussed with PIC David in regards to requirements. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Utensils in warewashing room being washed and nested together without allowing for air drying. Allow washed utensils to air dry prior to tightly nesting together. REPEAT

4-501.11 Maintain equipment in good repair. 4-501.11 Good Repair and Proper Adjustment-Equipment - C. Some damage to gasket of walk in cooler, prep cooler drawer not maintaining temperature. Repair of both is required. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue and food debris throughout on cook line. Cleaning is needed. (0pts)

5-501.17 Provide a covered waste bin in female restrooms. No covered trash bin in employee women's restroom. Provide covered trash bin. (0pts)

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. One light at pizza station not shielded/ shatter resistant as required. Provide shielding/ shatter resistant bulb. (0pts)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverage stored on shelf above food prep table. CDI- PIC David corrected storage.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Unwashed produce stored over washed/ prepared produce in walk in cooler. CDI- verbal correction to PIC in regards to approved storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Cooked corn, cut tomatoes, cooked asparagus, and shredded cheese not under temperature control. See chart for temperatures and locations. CDI- PIC's David and Shan had items removed and cooled; replaced.

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 raw chicken tightly covered and stacked (50F/ 15 minutes) during the cooling process in walk in cooler. Pans of roasted peppers and pan of roasted onions cooling on speed racks(76F/50 minutes), and pan of cooked chicken wings (50F/4 hours) stacked in large amounts on speed rack in walk in cooler. CDI- Pans of peppers and onions reheated, chicken vented and relocated in walk in cooler. Chicken wings spread out and portioned. New cooling process for sauces has been implemented using timers and large ice vat with documented cooling log.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than five metal wet pans stacked together during drying process. Allow utensils to air dry prior to stacking them.

6-303.11 Intensity-Lighting - C. Provide lighting of at least 50Ft candles in food preparation areas. Lighting in storage/ preparation room for cheesecakes at less than 50Ft candles. Provide adequate lighting as required by rule.

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 . Employee at salad station observed using the sanitizer cloth to wipe her arms and hands and then used cloth to wipe cutting board. CDI- Advised Mr. Sheheane of observation, employee instructed to wash hands at hand sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Paper towels for handsink at/ above cold hold items on the line. Possible contamination. CDI- Provide alternative for drying.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Cream butter on main cook line not under temperature control. CDI- Butter removed by PIC Chef Anthony Rullan. Discussed using time as a method of control as with the current process being used for the cold/ room temperature butter sauce.

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. Pastas, shredded cheeses, cooked vegetables at walk in cooler and reach in coolers not labeled per rule. CDI- Chef Anthony advised of today's prep date, able to label.

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 . Cooked asparagus, onions, chicken, pasta, lettuce prepared, left out for cooling then placed in prep coolers or tightly covered in cooling units. Cooked onions and roasted tomatoes on speed rack cooling at cook area. CDI- items removed by PIC and either rapidly cooled in walk in or reheated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Dried seasonings, dry mixes, and oils at front cook line not labeled. All others labeled. CDI- verbal correction to label all at cook line area. Servsafe for Anthony Rullan expires 2/28/2018

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stack of containers stored tightly nested while still wet. PIC corrected. CDI

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service items at prep areas used for dispensing and mixing not protected. Protect single service articles when used and stored.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Compartments at 3 comp sink filled for wash, rinse, and sanitize with food debris in them, visibly soiled utensils in all. CDI- PIC had all emptied and cleaned. PIC advised of multi- wash process. Ensure employees are following procedures and do not recontaminate cleaned utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris/ residue on covers of heating lamps, cups (empty) dispensers. Cleaning is needed.

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. Food residue / build up on walls(all) at ware washing room. Water is puddling in floor due to drainage issue. Food residue in puddled water. Cleaning is needed.

6-303.11. Light intensity shall be at 50 foot candles at surface where food employee is working. Lighting in prep room at dessert area very dim. Additional lighting is needed for prep and visibility for cleaning.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at handwashing sink in bakery area fluctuating temperature between 91-77F . VERIFCATION REQUIRED.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several food items stored uncovered in dry storage areas (nuts, spices). CDI- PIC covered items.

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 several items not datemarked in Hobart Reach-in refrigeration unit. PIC datemarked items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed in use spices, oils and sauces in squeeze bottles throughout facility unlabled. PIC-labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths lying around on countertops throughout facility.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed the water in all compartments of the three compartment sink heavily soiled. CDI-PIC drained the water and set up the three compartment sink correctly.

| 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Large plastic containers in and on handwashing sink at the bar. No papertowels at handwashing sink at bar. CDI- Chef John corrected all.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -(E)(4). Mold build up on the interior of one large ice bin, upper interior portions or counter ice bins at the hosting station and bar area. CDI- verbal correction; cleaning is needed. Manager Ron Voncannon had all cleaned.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P . Pan of marinara being reheated in steam well at cook line. Food item would not have been properly reheated to 165F in the required time. Chef Ron had reheated at the cook line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Multiple food items prepared this morning per Chef's statement, some cooled in the walk in coolers, but all placed on the prep line for service not under temperature control. See chart for items and temperatures. CDI- all removed for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Pan of tomatillos that were roasted, on speed rack in the prep room to be cooled down. Both the manager and chef advised that the food items was going to be used today to make a sauce. CDI- Tomatillos were removed, and prep process continued. Sauce to placed in walk in cooler after preparation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use spices and oils in squeeze bottles and shakers at main cook line and back prep room area not labeled. CDI- verbal correction , manager had all labeled.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Two buckets with visible debris in them. Container of sanitizer with cloth stored in it stored on the floor. CDI-buckets were replaced, storage of bucket corrected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items such as commercially sealed beverages, jackets, and purses stored co-mingled with facility items. Provide and store employee personal items in designated area. GENERAL COMMENT: 6-303.11 Intensity-Lighting - C. Provide at least 50 foot candles in areas where food employees are working with food. Lighting in prep room at front area for cheesecakes is dim. Manager advised that bulbs would have to be changed out to provided more lighting. Provide lighting intensity as required.

2-103.11 (A)-(L)Person-In-Charge-Duties include overseeing food employees safe handling of food. Observed PIC failure to ensure that TCS foods held using TPHC are done correctly and multiple food employees do not bare hand contact ready to eat food.

2-301.14 Wash hands after activities that contaminate them.-P Observed multiple food employees handle raw protein then handle ready to eat foods. CDI- reheated or discarded REPEAT

. of 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 bare hand multiple ready to eat foods like but not limited to pico de gallo. Observed food employee use bare hand to prepare street tacos. Observed multiple servers bare hand contact bread. REPEAT CDI- all foods in order discarded and cotaminated prep unit containers were discarded as well

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employees handle raw proteins then handle ready to eat foods without washing hands. CDI- food reheated ;instruction provided

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatos hot held at 120 F. CDI- reheated above 165 F. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods that were late prep items or held off temperature to long during prep cold held on main line in various prep units above 48 F including chicken gumbo at 68 F. CDI- removed to flash cool

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 multiple butter based sauces held using TPHC without start and discard time labeling. Observed butter sauce and mushroom gravy held using TPHC with no time labeling and observed multiple butter based sauces on main cook line held using TPHC that exceeded their 4 hour time limit. CDI- product discarded

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cab cake mix ar 54 F in walk in cooler sealed in high volume plastic container. CDI- removed to open metal pan

3-304.14(D) Maintain wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths on cutting boards. CDI- 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 utensils stored in sanitizer bucket. CDI- removed

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. Observed cook handle raw proteins and and reach into handle cooked corn with same glove hand. CDI- instruction provided

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands, Use suitable utensils, single-use gloves or dispensing equipment. Observed server bare hand bread. CDI- instruction provided

3-402.12 Fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites. Observed inadequate parasite letters. VR

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed multiple pans and slicers stored clean with visible debris. CDI- removed to reclean

3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F . Observed meatloaf cooked yesterday and cooled over night at 48 F. CDI- discarded

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed mushroom sauce off temperature control at 86 F. CDI- reheated to above 165 F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed facility holding multiple TCS foods using TPHC with inadequate labeling, Written procedures call for start and end time, no end time found on products. CDI- relabeled

2-401.11 Store employee beverages so as not to contaminate food, food contact surfaces. - C Observed two employee beverages stored above food and food prep surfaces

2-301.14 Wash hands between tasks, especially between working with soild surfaces or raw proteins and ready to eat foods - P. Observed dishwasher handling soiled and clean utensils without washing hands. CDI- instruction provided

3-301.11 Prevent Contamination from Hands. - P,PF Observed food employee salting and handling cooked tortilla chips. CDI- instruction provided; PIC corrected

3-304.15 (A) - P Observed multiple food employees not changing gloves between tasks. CDI- instruction provided ; Gloves not to protect hands from soiling; but to protect food from hands. Soiled items should not be handled with gloves. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P

4-601.11 (A) Properly clean Equipment, Food-Contact Surfaces, and Utensils to sight and touch - P Observed multiple utensils and food contact equipment with excessive debris accumulation. VR for cleaning

3-401.11 Raw Animal Foods-Cooking - P,PF Observed pit steak undercooked and cooled. Observed no textural change inside. PIC stated product removed from heat at 120 F, unsure of final cook temp. CDI- product disacrded; instruction provided

3-501.16 (A)(2) and (B) Maintain cold held TCS foods at 45 F or colder - P Observed pico de gallo, corn salsa and alfredo sauce above 50 F. CDI- discarded or removed to flash cool, depending on time

3-501.19 Maintain written procedures and time labels for TCS foods held using Time as a Public Health Control - P,PF Observed sauce held using TPHC with no written procedures ore labeling. CDI- labeled;template given VR for procedures

4-501.11 Maintain equipment in Good Repair and Proper Adjustment - C Observed two prep units not cold holding at 45 F or colder. CDI- repaired onsite

2-301.14 Food employees shall wash hands between direct contact with raw proteins and ready to eat foods. Observed food employee at grill directly handling raw hamburgers and shrimp then return to ready to eat food prep without wshing hands. CDI- instruction provided; barrier technique recommended.

5-202.12 Hand wash sink shall be equipped to provide hot water of a minimum of 100 F. Observed hand sink in dish pit no providing hot water.

4-501.114 Dishmachines that sanitize through chemical shall provide the proper concentration at all times. Observed bar glass machine not sanitizing at 0 ppm chlorine. CDI- isntructed staff to prime; retested at 200 ppm.

3-501.16 Cold held TCS foods shall be maintained at 45 F or colder at all times. Observed multiple TCS foods in one cold hold drawer unit not cold holding properly. CDI- removed to flash cool

3-501.17 Opened, ready to eat TCS foods shall meet date marking requirements. Observed multiple cooked foods and opend bean sprouts not date marked. CDI- removed to date mark

3-501.15 TCS foods shall be cooled using effective and proper methods. Observed room temperature foods prepped and cooled using inieffective methods. CDI-procedure changed; cooling foods shall be 45 F or colder before storing in closed plastic containers

2-401.11 Eating, Drinking, or Using Tobacco. Employee must keep personal beverages in designated area where contamination of exposed food or equipment cannot result. Observed open can of energy drink stored on shelf above in-use prep table in kitchen. Observed open nug of coffee sitting atop shelf on front cook line. Both CDI by disposal, moving. Repeat violation.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Maintain utensils and equipment clean to sight and touch. Observed soiled utensils stored as clean - immersion blender blade, two food processor blades, many utensils inside two tubs (one tub holding food debris and soiled water as well), wall mounted vegetable dicer, scoop, spoon. Repeat violation.

6-501.110 Using Dressing Rooms and Lockers. Employees to keep personal items in designated areas. Observed one phone and one set of keys stored inside plastic pan above bread slicer.