NORTH HARBOR CLUB

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 missing TPHC form for 8/27 and 8/28. CDI - Chef filled out form for when TPHC started today.

REPEAT 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 intact ROP fish packages thawing in the reach-in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in dry storage.

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

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed two soiled wiping cloths stored on prep surfaces. Observed one sanitizer bucket stored on a prep table.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet-stacked dishes.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the 3-compartment sink faucet.

REPEAT 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed dumpsters and grease bin stored on the bare ground. No increase in points due to improvement from previous inspection.

REPEAT 6-301.14 Post a handwash sign at each handsink. Observed missing hand wash signs for the downstairs restrooms. No points taken due to improvement on handwashing sink conditions throughout the establishment.

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 two soups reheated to 135-140 before being placed into the steam wells. CDI - Items were removed and reheated to 165+ on the grill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label at the bar. CDI - Item was labeled.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed intact ROP fish packages thawing in a prep cooler and walk-in cooler.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a spoon for sugar completely submerged into the product.

4-502.11(A) Maintain utensils in good repair. Observed one hand held juicer with paint chipping off of the inside. Observed one spatula with a melted handle.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed open dumpster doors and lids. Observed dumpsters and grease bin stored directly on soil. Observed a missing trashcan next to the center kitchen hand sink.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored above beef in the bottom of a prep cooler.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed a missing hand wash sign for the office / employee restroom and bar hand sink. Observed a dump tray inside of the bar hand sink. CDI- Item was removed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed Lobster Soup, Hummus, Spinach Dip, Chicken Gravy, Chicken Salad, Roasted tomatoes and Cooked Corn past the 7-day date mark. CDI - Items were voluntarily discarded.

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 Observed a tray of TCS condiments, sour cream and avocado sour cream at room temperature. Manager stated that these are all kept on 4-hour time. No time stamps or TPHC policy were available. CDI - EHS and manager wrote a new TPHC policy and he will begin marking these items with a time sticker.

10-DAY VERIFICATION REQUIRED 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisks for “Add steak” “Add Salmon” “Add Tuna” and “Seared Scallops” on both the dinner and brunch menus.

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 one bin of flour without a label.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the back kitchen prep area. Improvements made from previous inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

REPEAT 4-501.11 Maintain equipment in good repair. Observed left 2 Door RIC and left prep cooler gasket tearing from unit.

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to a hose bib without a back flow prevention device. CDI - Hose was removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed open dumpster doors and lids. Observed the grease bin stored directly on soil.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed hand sink in dry storage area and handsink next to grill without paper towels. *CDI - PIC provided paper towels.

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 Steaks stored above Raw Salmon and Shrimp in grill drawers. *CDI - PIC had food employee correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice Machine with small amount of pink build up near ice shoot.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Coleslaw, Sliced Sausage, Crab Cake, and Raw Pork above 41F in left flip to unit on cook line. PIC Checked if equipment was plugged in. Unit was slightly unplugged. *CDI - PIC fully plugged unit back into outlet stating equipment must’ve been pushed too far forward during morning cleaning. PIC will continue to monitor CH in unit throughout the day. *Observed - Raw Catfish and Raw Shrimp cold holding on ice above 41F. *CDI - PIC stated items were over-stacked past the fill line and removed top layer to better maintain temperatures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Thawed Reduced oxygen packaged fish in WIC. *CDI - PIC had food employee cut holes into Packaging to remove item from ROP environment.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flies throughout kitchen. PIC stated they will up extermination company frequency to try and resolve issue.

4-501.11 Maintain equipment in good repair. *Observed - Gasket to left standing 2 Door RIC and Left Flip Top Lowboy Drawer gasket tearing from unit.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed scallops cooked to internal temp of 131F for service (no CA on menu). CDI: Education provided and food employee cooked product to 151F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato butter being held below 135F in pan on stove at sauté station. PIC stated product prepared between 10am-11am. CDI: Education provided and product reheated (176F). REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in middle 2-door reach-in cooler. Ambient temperature 43F-46F. Various prep dates on product. CDI: Education provided and service company arrived onsite and repaired cooler during inspection. TCS foods now being held below 41F and ambient temperature of unit 36F.

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 no time stamps for TCS foods held on TPHC at expo station. CDI: Ecucation provided and PIC time stamped products.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions being held below 135F in steam well. Product prepared between 9am-10am. CDI: Education provided and PIC reheated product on stove (168F).

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets on left 2-door reach-in cooler, grill make table, sauté make table, and fry make table. Observed lights burned out in vent hood. Observed dicer blade in poor repair. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with moderate to heavy scoring.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips to test chemical dish machine. EHS will return within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knife, dicer, chopper, and can opener stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in salad/fish 2-door cooler and sauce/dressing 2-door cooler. External thermometers on units reading between 45F-47F. Products with prep dates from 04.13.24-04.14.24. PIC voluntarily discarded product. Observed spinach being held above 41F in salad reach-in cooler. Product prepared 4.14.24. PIC voluntarily discarded product. EHS recommended use of metal insert pan versus plastic bus tubs for cold holding storage. EHS issuing Intent-to-Suspend (ITS). Facility is to complete Risk Control Plan (RCP) and submit temperature charts to EHS weekly for 6 weeks. EHS will return within 3 days to verify units repaired and able to maintain TCS foods at or below 41F. REPEAT VIOLATION. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed torn gasket on salad make table. Observed salad/fish 2-door cooler and sauce/dressing 2-door cooler in poor repair- unable to maintain TCS foods at or below 41F. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 50ppm. PIC provided new sanitizer and primed but solution still reading low. PIC contacted service repair company. EHS will make verification visit within 3 days to verify unit properly dispensing correct concentration of sanitizer. VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S.

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 chopped lettuce cooling too slowly to meet cooling parameters in walk-in cooler. See temp chart and violation #33 for details. CDI: Education provided and PIC vented product and placed in freezer for rapid cooling (<41F). REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taco steak being held below 135F in fry station steam wells. CDI: Education provided, PIC added more water to steam wells, and product reheated (>165F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in expo station ice bath. Product pulled from reach-in cooler @10am. EHS provided education and product placed on TPHC. Facility utilizing TPHC going forward, paperwork provided. EHS will return within 3 days to verify TPHC paperwork correct and being implemented. Observed spinach being held above 41F in grill 1-door reach-in cooler. Product used during morning prep. EHS provided education, cooler storage order rearranged for better air flow, and product moved to walk-in cooler for rapid cooling (<41F). Observed sour cream being held above 41F in right reach-in cooler. Product prepared 11/27/23. PIC voluntarily discarded product. Observed various TCS foods being held above 41F in middle reach-in cooler. Product with various prep dates between 11/24/23-11/27/23. EHS provided education provided, PIC contacted service repair company during inspection, and voluntarily discarded products. EHS will return within 3 days to verify unit repaired/replaced and able to properly maintain TCS foods at or below 41F. REPEAT VIOLATION. VERIFICATION REQUIRED. **CONTINUED NON-COMPLIANCE CAN RESULT IN FOOD BEING DISCARDED AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION**

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chopped lettuce cooling in deep bus tub double wrapped in plastic in walk-in cooler. CDI: Education provided and PIC vented product and placed in freezer for rapid cooling (<41F). REPEAT VIOLATION.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing in vacuum-sealed packaging. CDI: Education provided and food employee removed product from packaging.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in low QAC solution in red sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed gaskets torn on fry station 3door reach-in cooler. Observed several lights burned out in cook line vent hood and prep area vent hood. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with moderate-heavy scoring. REPEAT VIOLATION.

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 spinach dip improperly reheated- product reheated to 141F and placed into steam wells for hot holding. CDI: Education provided and product moved to stove to finish reheating (179F).

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 taco slaw cooling in 2-door cooler at too slow of a rate to meet cooling parameters. Observed sliced tomatoes cooling in hot line make table at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided, taco slaw moved to main walk-in cooler, and tomatoes covered in ice for rapid cooling (<41F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and sautéed mushrooms being held above 41F in standalone cooler. Product prepared 08/08/23. Ambient temp of unit 42F. CDI: PIC voluntarily discarded product. Facility utilizing cooler for only non-TCS foods until repaired. Observed spinach being held above 41F in salad 2-door reach-in cooler. Product prepared 08/08. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

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 taco slaw cooling in covered metal insert pan in 2-door reach-in cooler. CDI: Education provided and product vented and placed in main walk-in cooler for rapid cooling. Observed sliced tomatoes cooling in hot line make table. CDI: Education provided and product covered in ice for rapid cooling. REPEAT VIOLATION.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed tilapia with temperature above 70F during thawing process. CDI: Education provided and product moved to walk-in freezer for rapid cooling (40F).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout kitchen, primarily in dish area. Facility currently has monthly preventive pest control.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in bulk flour and bulk breadcrumbs stored with handles in contact with product. CDI: Handles turned upright.

4-501.11 Maintain equipment in good repair. Observed standalone cooler unable to maintain TCS foods at or below 41F. See violation #22. Observed lights burned out in vent hood. Observed torn gasket on 3-door reach-in prep cooler. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few moderate-heavily scored cutting boards throughout kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed products in “standing reach in 1” unit holding above 41F, see temperature chart. This is the standing reach in unit closest to the ice machine. EHS observed outer readout for unit at 53F, found slaw and tomato mix in unit holding above 41F, see temp chart. EHS observed that majority of this unit is herbs and non TCS sauces, only TCS products were slaw and tomato mix. PIC stated they will not use this unit until serviced, EHS confirmed facility has enough refrigeration to take this unit out of service/only use for non TCS food storage. CDI- all TCS products discarded in unit, facility will use for non TCS products and will have unit serviced. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed large batch of cooked linguine with no date mark. CDI- PIC stated this was cooked and cooled this morning, todays date placed on products. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 a large metal pan with roasted corn marked 3-12, has exceeded the 7 day date marking limit. CDI- PIC voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 large, deep volume plastic cambro filled with cooked macaroni, covered with lid, still in cooling process in walk in cooler (EHS temped at 66F, PIC stated pasta was cooked about 1 hour ago). CDI- macaroni spread among multiple sheet trays to finish cooling. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 ROP tuna that was thawing inside of reach in unit, label indicates it must be removed from package prior to thawing under refrigeration. CDI- EHS discussed label requirements for ROP fish, PIC will slice packages open, will cut into packages before thawing under refrigeration moving forward.

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 a couple of dented cans mixed in with other canned goods, no designated area used. CDI- cans set aside, EHS discussed setting aside dented cans in designated area.

4-501.11 Maintain equipment in good repair. Observed significant gasket damage to outside walk in cooler seals, seals are splitting and tearing, not in good repair.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a small container of cooked macaroni noodles with no date label. Observed a container of grits with no date mark. CDI- products cooked yesterday as per PIC, properly labeled during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a couple of chemical bottles with no label stored in chemical storage area. CDI- bottles labeled, EHS discussed finding a more permanent way to label these bottles.

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 large containers of dry goods (salt, sugar, flour) with no label (stored in white containers near prep area).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer testing at 0ppm in sanitizer buckets to begin inspection. EHS found that sanitizer bay filled up at 3 comp sink was also 0ppm. CDI- PIC drained bay, adjusted dispenser hookup and sanitizer began dispensing at proper concentration. All buckets refilled during inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed halved avocados with stickers still attached on skin, stickers must be removed prior to washing and cutting.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple of individual colored cutting boards with deep grooves and damage, no longer smooth and easily cleanable. REPEAT. Note: points de-escalated as facility has purchased new gaskets since last inspection, facility has also purchased some new cutting boards, needs to discard/remove old cut boards from rotation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in reach in units, mixed in with retail food. EHS discussed marking employee food and storing in a designated area, away from retail product.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pitcher of water in handsink nearest the cook line. EHS observed employees filling pitcher with water from handsink. Observed a metal container in hand sink near dry storage, restricting access. Ensure these sinks are used for handwashing only. CDI- objects moved, EHS discussed handsink access with PIC.

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 can opener spike with buildup, in need of cleaning. CDI- can opener removed, properly cleaned at dish pit. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior metal baffle wall in ice machine with pink buildup, in need of cleaning. EHS showed PIC area of concern, area that needs to be cleaned. REPEAT.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing shrimp under cold running water, water coming out of tap at 80F. When thawing with cold running water, water must be 70F or below. CDI- shrimp finished thawing in cooler, EHS discussed thawing methods in summer compared to other months, cold water does not come out of tap below 70F during summer months.

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 multiple dented cans stored with other canned goods in dry storage area, no designated area for dented cans.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked on shelving above 3 compartment sink. REPEAT. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice wands stored without wrapping, stored on the floor in the walk in freezer. Ensure ice wands are properly cleaned/sanitized, wrapped to prevent contamination and stored 6 inches above the floor.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility with damage, splitting and peeling from frame. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual colored cutting boards (specifically the brown and green ones) with deep grooves, no longer smooth and easily cleanable. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets in need of cleaning throughout facility, buildup on majority of cold holding reach in units gaskets.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors underneath ice bin at bar area with buildup, in need of cleaning.

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 open can of soda stored on top of prep unit, directly adjacent to hot holding equipment, prep surfaces. CDI- drink moved, EHS discussed drinking in designated areas, storing drinks to avoid contamination. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shrimp stored in back row of cold holding drawers, directly behind ready to eat risotto. Observed raw steaks stored in back row of cold holding drawers, directly behind a container of raw spinach. Handling of these products has potential to contaminate ready to eat foods stored in front of these pans. CDI- storage order corrected, products moved, raw products no longer a contamination concern for ready to eat products.

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 clean dishes stacked together with stickers still attached to outside of pans. Current storage has inside of clean dishes (food contact surface) nested in pans with stickers attached to outside of pans, contaminating the clean food contact surfaces. CDI- EHS discussed with PIC, stickers removed and pans re-washed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior metal baffle walls of ice machine with pink buildup, in need of cleaning.

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 products in top of “flip top 3” holding above 41F, see temperature chart. Through discussion with PIC, facility has been having issues with this particular unit freezing up, have had to order a new thermostat for the unit, scheduled to arrive this week. PIC stated that tomatoes and cheese were just cut and put directly into unit, causing products to be out of temperature. EHS found that unit was holding around 44-49F ambient temperature before adjusting. CDI- PIC adjusted machine and unit holding at proper temperature after adjustment. PIC stated adjusting dial is temporary fix, should be fully fixed with new thermostat. EHS will conduct compliance visit to ensure unit is holding temperature after repair. REPEAT. Note: points not escalated as this is a different unit experiencing cold holding issues (has fixed unit with previous issues), EHS believes facility/PIC is displaying active managerial control by taking temperatures, monitoring unit and adjusting as needed, actively working towards a fix.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed generic “ZEP” spray bottles filled with sanitizer with no label. CDI- bottles labeled during inspection. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 1x red bucket with Quat sanitizer measuring above 400ppm when tested. PIC stated that all buckets are filled up at sink using dispenser, EHS ensured dispenser is coming out at proper concentration (between 200-400ppm). CDI- bucket dumped, refilled to proper concentration.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked on shelving above 3 compartment sink. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility with damage, splitting and peeling from frame. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual colored cutting boards with deep grooves, no longer smooth and easily cleanable. 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 an employee drink stored on top of dish machine to begin inspection, observed a drink on prep surface during inspection. CDI- drink moved during inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several products with no covering in reach in unit across from salad prep line. Ensure food is covered while in storage, not actively cooling.

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 sliced tomatoes and lettuce holding above 41F during inspection, see temperature chart. EHS found that unit is holding around 48-50F, tomatoes and lettuce were the only TCS products holding out of temperature. PIC stated that this unit is used only for employee drinks and food, not supposed to be used for retail product. CDI- sliced tomatoes and lettuce voluntarily discarded. PIC stated employees will not use this unit for anything other than employee drinks, will mark unit to indicate no retail products to be stored here.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 3 products that had exceeded 7 day date mark limit (quinoa, linguine, spinach stuffing). Products were labeled 3-7, had exceeded 7 day limit (including first day of prep). CDI- products voluntarily discarded. REPEAT. Note: points de-escalated to half demerits as facility has shown significant improvement in date marking. EHS observed all products properly labeled, only these products had exceeded.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of French fries on the floor in walk in freezer. Observed boxes of produce on the floor in walk in produce cooler. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles contacting food in dry storage area (in sugar and flour).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked on shelving above 3 comp sink.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility damaged, splitting and peeling from frame. PIC stated that facility is in process of ordering and replacing gaskets throughout facility. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several colored cutting boards that have deep grooves and staining, no longer smooth and easily cleanable. EHS showed PIC cutting boards of concern, suggested to remove from rotation until these cutting surfaces are resurfaced. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster.

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 several products reheating in a steam table that was not turned on during inspection. Products (steak and cream corn) were holding around 110F to 120F. PIC and employees stated that products are typically reheated on stove and placed into hot holding wells. When asked by EHS, employees stated that products were reheated to about 145F or so before being placed into hot holding. Without intervention, products would not of been properly reheated to 165F. CDI- EHS discussed reheating, emphasized the importance for products to be reheated to 165F before being placed into hot holding wells. Products (steak reheated to 174F, creamed corn reheated to 185F) were properly reheated for hot holding during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed a couple of products with no date mark during inspection, including a chub of ham and a container of chicken salad. CDI- PIC stated chub of ham was cut this morning, labeled during inspection. PIC found employee responsible for date marking salad area, found that chicken salad was pulled from larger stock in the reach in refrigerator, date did not follow product. Chicken salad labeled during inspection. REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed a few products that had exceeded the 7 day limit or had been mislabeled, including feta cheese, goat cheese, cooked linguine and roasted tomatoes. CDI- feta and goat cheese voluntarily discarded, EHS discussed date marking requirement for soft cheeses like feta/goat cheese. Linguine voluntarily discarded. Roasted tomatoes were mislabeled, correct label (12-19) was placed on product during inspection. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few shakers and containers with seasonings with no label.

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

4-501.11 Maintain equipment in good repair. Observed gaskets on cold holding units throughout kitchen in need of replacement, ripping and peeling from frame. Specifically in reach in units below flip tops, walk in cooler gaskets. EHS showed PIC specific gaskets in need of replacement during inspection. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few colored individual cutting boards with deep grooves, no longer smooth and easily cleanable. Resurface or replace.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee at grill handling raw chicken with gloved hand, remove gloves, don new glove and attempt to start handling raw salmon to put onto grill. CDI- EHS intervened, instructed employee to remove gloves, wash hands properly and don new gloves before handling salmon. EHS explained need for washing hands in between glove uses, especially when go from handling foods with higher required cook temps to handling foods with lower required final cook temps. Only instance of handwashing violation, proper handwashing observed by the end of the inspection from multiple employees.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cold holding drawers organized with raw shrimp in the back, ready to eat foods like cooked taco meat and spinach in the front. Handling of shrimp has the potential to drip into ready to eat foods. CDI- drawers reorganized, raw shrimp in the front and ready to eat foods in the back, no longer a risk for cross contamination. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pre made turkey sandwiches sitting directly on shelf in reach in unit across from salad flip top unit. Sandwiches were not wrapped, sitting directly on shelving with no barrier. CDI- bottom layer of sandwiches contacting the shelving were voluntarily discarded, top layers were wrapped with plastic and placed into metal container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed linguine in walk in cooler holding above 41F, see temperature chart. Through discussion with PIC, linguine had just been prepared today and was placed into cold holding before cooling to 41F or below. Observed quinoa and cooked cauliflower in reach in units, holding above 41F, see temperature chart. Through discussion with PIC, products had just been cooked this morning and must of been placed into cold holding before properly cooling. Observed products in "flip top 3" holding above 41F, see temperature chart. Through conversation with PIC, unit has had issues maintaining temperature and have attempted to get serviced. PIC stated that a repair man was in facility earlier in the morning, unit requires a new compressor for repair. PIC is aware of issue, has been placing limited amount of product in unit and attempting to keep cold with ice. Products placed on TPHC during inspection, was just removed from walk in cooler around 11:00am, will be discarded at 3pm. PIC stated that facility will obtain another make unit from storage and replace current unit until properly fixed. VR by 9-23-21 to ensure cold holding unit is functioning properly.

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 multiple products in reach in units and in prep units without date mark, including cooked pasta, cauliflower, elbow noodles, heavy cream, pimento cheese and feta cheese. PIC stated that all products are taken from larger stock in walk in cooler and left in units until they are needed to be refilled. Proper dates are on the larger stock products in walk in cooler, but not on smaller pans throughout facility. CDI- products properly dated during inspection. EHS discussed date marking system and ways to improve. 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 pimento cheese marked 8-25 in the walk in cooler and feta cheese marked 9-1 in standing reach in unit. CDI- products voluntarily discarded during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed linguine pasta cooling in walk in cooler in deep plastic container with lid on it. Observed cauliflower deeply stacked in metal pan, cooling in reach in unit with plastic wrap on it. Observed quinoa cooling in reach in unit near cook line. CDI- linguine spread thin onto sheet pans and brought back to walk in cooler for rapid cooling. Quinoa brought to walk in cooler and spread thin for rapid cooling. EHS discussed cooling methods with PIC, determined that cooling methods are good, but methods are not always being followed by employees.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed PIC unable to locate thin tip thermometer probe during inspection. PIC stated that thermometer was just there the other day, unable to locate during inspection. VR by 9/23/21 to ensure facility has obtained thermometer.

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 metal container used to store scoops and utensils holding in water around 115F. CDI- utensils removed from water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked together on shelving above 3 comp sink.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units throughout kitchen that were damaged, peeling and splitting. Observed "flip top 3" unit unable to hold food at 41F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets throughout facility with food debris buildup. Observed gaskets on walk in cooler's with significant black buildup. Ensure more frequent cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items like purses and phones stored with retail food and retail items like clean dishes throughout facility. Ensure a designated area for all employee items and possessions. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed sausages, milks in RI without date marks. CDI. PIC voluntarily discarded. RPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices in the food prep area with no labels on them. CDI. PIC labelled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees working with food without a hair cover. Needs to wear one when working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep tables. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on doors of freezers and coolers in the kitchen area. Needs to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls and ceiling around the kitchen are. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored directly on the prep table. CDI. PIC removed.

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 beans, shrimp, cheese, milk, ham, in RI, cold holding without date marks on them. CDI. PIC date marked. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed slaw in the WI cooler with an expired date mark on it. CDI. PIC date marked,

3-501.13 Use approved thawing methods. Observed beef thawing in the prep sink without running water. CDI. PIC ran water on it.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food stored directly on the floor in the WI freezer. CDI. PIC 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 scoops of sugar and flour stored with handle laying directly on the food. CDI. PIC removed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed broken shelves in WI freezer and also rusted water collector on soda machine. Needs to be fixed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored directly on the prep table. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes cold holding in prep unit at temperatures above 41F. CDI. PIC removed it to the cooler and indicated it was made about 2 hours ago.

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 cheese, milk, cooked veges, potatoes, noodles, in RI without date marks on them. Needs to be date marked.

7-201.11 Store toxic materials to avoid contamination. -P. Observed two sanitizer bucket stored on prep table. CDI. PIC removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a hand jewelry while working with food. CDI. Employee removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees in the kitchen area with no hair covers. CDI. Employee wore some.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two in use wet wiping cloth stored on prep table in the kitchen area. CDI, PIC 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 flour scoop stored with handle touching the flour. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be rewashed.

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 some of thr RI coolers in the kitchen area. Needs to be cleaned.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar handsink. CDI (corrected during inspection) towels provided. 1 pt 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one sink at the bar area with ice in the sink. This shall be used as a handsink. Bus tub can be used for as a dump sink. Bar only has one sink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed a partial flat of shelled eggs over bottled sauces/ condiments in the prep area prep cooler. CDI by relocating eggs to the bottom shelf. 0 pts

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed zero ppm sanitizer at the bar glass washer. CDI Bartender primed machine to remove air bubbles out of the line and reading was 50-100 ppm. 0 pts

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links at 104 under the heat lamp at the pick up area and another half pan at 108F on the stove top in a double boiler set up to hot hold. CDI by reheating sausage and not keeping them under the heat lamp. Sausage was also placed on TPCH and facility said at the end of breakfast/brunch that the sausgae is discarded. 1.5 pts TPHC form emailed

3-501.15 Cooling Methods - PF Observed a 1/3 pan of mashed potatoes cooling in the tall 2 dr refrigerator. CDI potatoes were moved by the PIC to the blast chiller were items should be placed to cool. Item cooled properly. 0.5 pts

3-302.15 Washing Fruits and Vegetables - C Observed unwashed lemons limes at the bar. Bartender said she washes them prior to use at the bar. Lemons and limes should be washed in the kitchen prep sink prior to bringing them out to the bar since the bar only has a handsink. 0 pts

3-304.12 In-Use Utensils, Between-Use Storage - C Observed knife stored in the gap between salad prep coolers and a metal mixer cup stored in the ice well at the bar. Store knife on a clean surface and use an ice scoop with a handle. 0 pts

General Comment. 2-301.14 Wash hands after activities that contaminate them.-P Observed employees entering kitchen from being outside and not doing a handwash before donning gloves and preparing food. CDI- Educated employees to wash hands anytime they enter kitchen area from being outside. Employees washed hands.

General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris inside of handsink in back kitchen area. CDI- Educated PIC to not dispose foods inside of handsinks. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at kitchen handsinks. Handwash signs were provided.

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 chorizo, kale, noodles, and chicken not date marked. CDI- PIC knew when items were prepared and date marked them.

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 foods cooling covered up. CDI- Items were uncovered.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw ground chorizo and beef stored over whole intact muscle steaks and salmon. CDI-rearranged to proper storage order. REPEAT.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed coving missing underneath 3 comp sink and throughout facility. Observed floor tiles broken in dry storage and peeling walls. REPEAT VIOLATION but half points taken as improvement noted. 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. Cleaning needed on floors and walls throughout kitchen.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored over raw tuna in cold hold drawers. CDI-rearranged to proper storage order.

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 cream sauce cooled from yesterday and still above 45F in walk in cooler. CDI-sauce discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cream sauce improperly cooled from day before in deep portion and plastic container. Use metal containers and shallow portion. If using ice bath, frequent stirring is needed. Observed just cut tomatoes cooling covered and in cold hold unit. CDI-taken to walk in cooler to cool rapidly and measured 45F by end of inspection. 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 coving missing underneath 3 comp sink and throughout facility. Observed floor tiles broken in dry storage and peeling walls. REPEAT VIOLATION but half points taken as improvement noted. 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. Cleaning needed on floors and walls throughout kitchen.

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 handling lemons that will be juiced and placed into a vinaigrette. CDI-lemons discarded, employee washed hands and donned gloves.

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 bus tub of just cut romaine lettuce cooling in small holding cooler and covered with plastic wrap. Also observed cooked vegetables cooling in small cooler. CDI-both items taken to walk in cooler and cooled to 45F.

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 coving missing underneath 3 comp sink and throughout facility. Observed floor tiles broken in dry storage and peeling walls. Observed ceiling tiles missing. REPEAT VIOLATION. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove broken stand up freezer stored outside. 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. Cleaning needed on floors and walls throughout kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several scoops and knives stored clean with dried food debris. Observed clean pans stacked with remaining sticker residue. CDI-all items taken to be re-washed and sanitized.

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 cup used as an ice scoop in bar area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards gouged and stained.

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 coving missing underneath 3 comp sink and throughout facility. Observed floor tiles broken in dry storage and peeling walls. Observed ceiling tiles missing. REPEAT VIOLATION. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove broken stand up freezer stored outside. 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. Cleaning needed on floors and walls throughout kitchen.

2-301.14 Wash hands after activities that contaminate them.-P Observed employees returning from outside back door and not washing hands. Observed dish washer return from being outside and did not wash hands before beginning to wash utensils again. Also observed dish washer not washing hands in between handling soiled and clean utensils. CDI-all employees directed to wash hands.

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 several employees preparing ready to eat foods for coleslaw with bare hands. CDI-employees stopped, directed to handsink to wash hands and don gloves and food discarded. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over ready to eat foods in walk in cooler.

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 soup, potato salad and pimento cheese held past 7 days. CDI-discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooling and tightly covered and in thick portions. CDI-items spread out onto sheet pans and vented. REPEAT.

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

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraints. 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 coving missing underneath 3 comp sink and throughout facility. Observed floor tiles broken in dry storage and peeling walls. Observed floors in kitchen repaired and regrouted so full points not taken for REPEAT VIOLATION.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings such as purse, cell phone, keys stored improperly on prep surfaces.

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 several employees preparing ready to eat items with bare hands. CDI-employees stopped, directed to handsink to wash hands and don gloves.

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 two tubs of lobster chowder cooled from the night prior and at 53F in walk in cooler. CDI-discarded. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in flip top unit across from grill holding improper temperatures. Cooler is holding below 45F below but has consistently not held proper temperature in flip top portion. See previous inspections. Facility needs to have unit repaired or do not use flip top portion. Items removed from flip top and put into cooler below. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooling and tightly covered and in thick portions. Also observed items cooled the night prior above 45F. CDI-items vented, EHS will work with facility to determine best ways to cool products.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraints.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stained and heavily gouged. 4-501.11 Maintain equipment in good repair. Observed flip top unit across from grill not holding proper temperature. Repair or replace.

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 coving missing underneath 3 comp sink and throughout facility. Observed floor tiles broken throughout facility, including dry storage and peeling walls. REPEAT VIOLATION.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored improperly over prep area and food.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed lettuce and sandwiches in direct contact with linens. CDI-removed.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in buckets at 0ppm. CDI-remade to proper concentration. Observed chlorine sanitizing dish machine registering below 50ppm on test strip. PIC stated it had just been serviced that morning. Phone call placed to technician to come back out immediately.

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 cooked beets cooled the night prior and 51F in walk in cooler. CDI-product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes and lettuce on ice and above 45F in open top cooler on improper ice bath. Ice should completely surround pan. CDI-placed into walk in cooler to rapidly chill. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed employee began to prep squash without washing first.

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 coving missing underneath 3 comp sink and throughout facility. Observed floor tiles broken throughout facility, including dry storage and peeling walls.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees cell phones and keys stored improperly throughout.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P REPEAT VIOLATION. Observed dish washer (new employee) washing/rinsing soiled equipment and utensils, then go to grab clean equipment to put up for air drying. CDI - EHS stopped dish washer before touching clean equipment; educated importance of when to wash dishes. 2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminating hands by turning off faucets with bare hands after washing them. CDI - educated importance of preventing recontamination by turning off faucets with with paper towel.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzle dirty with debris. CDI - advised to clean nozzle; educated to clean every 24 hrs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed mulitple products out of temperature. Refer to temperature chart. Observed the green tomatoes over stacked in containers. Observed onions over stacked in containers. Observed the other products out of temperature. CDI - removed excess product from container, educated about being aware of the over stacking; pulled product to reach in cooler to hold properly. Use thermometer more often.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPAT VIOLATION Observed one product (pimento cheese) with a date of 9.18.1; product time/temperature has exceeded by two days. Use thermometer more often to distinguish cold holding time. CDI - educated about holding time; discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed pasta in walkin cooler in plastic container with container closed; observed sandwiches in reach in cooler tightly wrapped with plastic wrap and employee stored in reach in to cool down. CDI - educated that products must be left uncovered in walkin cooler to cool down quickly;' placed pasta on sheet racks to cool quickly. Advised to wrap sandwiches then place into freezer to cool down quickly. Use thermometer more often.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed cup used as ice scooper; cup has no handle. CDI - advised to use ice scoooper with a handle to prevent contamination.

4-501.11 Maintain equipment in good repair. REPAT VIOLATION Observed outdoor walkin cooler gasket torn. Walkin is holding proper temperature.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rust on the racks in the walkin cooler

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving missing underneath 3 comp sink and throughout facility. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiles broken throughout facility; hole in wall underneath dish washer.

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 dish washers handling dirty equipment and utensils and not washing hands before handling the cleaned and sanitized equipment and utensils. CDI - educated employees that after handling soiled equipment, they should wash hands before handling the clean equipment; advised to re-wash the equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surface of ice paddle with debris on ice paddle; not protected from contamination. CDI - educated to wash, rinse, sanitize, refill with clean water, then wrap food contact surface with plastic wrap before storing in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - P. REPEAT VIOLATION. Consistent issue with cold holding in the flip top coolers. CDI - advised to make sure that food is cooled properly and to check product with thermometer before pulling from the walkin cooler to store in the flip top cooler; flip top coolers are not meant for cooling; be aware of over stacking in the individual containers in the flip top units. Advised to start using TIME control; pulled product from the flip top and brought to walkin cooler to cool down. VR

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf REPEAT VIOLATION Observed milk, cabbage, and other products not labeled with a date. CDI - educated to place a label on these products if they have been prepared and held in the establishment for over 24 hrs. allowed to place a lable on the product. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta in the walkin cooler that has been expired by two days. CDI - Educated to be aware of the time/temperature criteria for cold holding on product. Discarded product.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed tuna on the dinner menu that is offered undercooked and the product does not have a disclosure asterisk. VR

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed multiple products in bulk containers that are cooling down tightly covered with plastic wrap. CDI - educated that these products need to be uncovered to cool down quickly; uncovered products.

4-501.11 Maintain equipment in good repair. Observed flip top coolers are borken from their hinge.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed food employee cracking raw eggs on the 'clean' drain board side of the dish machine. Raw egg on drain board. This is considered a non-food contact surface because plates, equipment, and utensils do not touch this drain board, but EHS advised employee that cracking raw eggs can be done in a preparation area not on a drain board where sanitized equipment and utensils go.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dust build up on vents in the kitchen.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager on site during inspection.

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employees bare hand contacting ready to eat food. CDI - advised to discard product and instructed to wash hands and put gloves on as a clean barrier for dispensing product.

k3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employees uneducated on when to switch gloves. CDI - educated on when to switch gloves; instructed employees to swtich gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed continuous problem with some product in the flip top coolers with cold holding. Refer to temp chart. Other product is in proper temperature control. For the products that are consistently out of temperature, suggested to put product on TIME control. CDI - removed product from flip top cooler and placed into walkin cooler; educated about TIME control; emailed TPHC form to facility.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed one product without a date label (ham) in the walkin cooler. CDI - allowed to place date of product; educated about date marking.

6-202.15(D) Openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. Observed fly fan at the back door broken and ineffective for protection.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed ham in a metal container covered with plastic wrap stored on the floor in the walkin cooler. CDI - placed ham on top of storage rack.

6-101.11 Materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and closely woven carpet for carpeted areas. Observed cardboard placerd under the floor mats in the kitchen prep area.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. REPEAT VIOLATION. Observed employee drinks throughout the kitchen in walkin coolers, on prep areas, above food. CDI - educated employees and PIC that drinks need to be in a designated area where contamination is prevented; moved dinks to prevent contamination.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employee using handsink to fill up water pitcher. CDI - educated employee that handsinks are only for handwashing. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the handsink at the bar. CDI - provided handsign for the establishment to post at the handwashing sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P REPEAT VIOLATION. Observed only one product (raw chorizo) stored in a contaier that can contaminate other ready to eat product. CDI - moved chorizo to the proper location; educated employees about storage order.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed build up in the ice machine; PIC states 'doesn't know how often ice machine gets cleaned'.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most product on flip top cooler out of temperature (refer to temp chart) and shrimp in a container under the stove at 66F. CDI - moved product to the reach in coolers and suggested that the employees keep food in there and work with the food from the reach in cooler; checked on temperature later in the inspection and product was in proper temperature. VR for flip top cooler.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf REPEAT VIOLATION. Observed sweet potatoes in the walkin cooler with a date of 12.22.15 on them at 43F. Product should have been discarded on the 25th. CDI - voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed cooked rigatoni at 55F in walkin cooler in a bulk container covered with a lid. CDI - removed lid and educated PIC about proper cooling methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in the walkin cooler and walkin freezer stored on the floor. CDI - moved the product off of the floor onto a speed rack.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no beard restraints or hair restraints on most of the food employees.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed the scoops in the dry goods stored in the food with the handle in the food.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION: observed the gaskets broken on equipment such as reach in coolers and walkin cooler.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. REPEAT VIOLATION. Observed food debris in gaskets in reach in coolers, food debris on equipment, observed soiled racks in the walkin cooler (rusty and food debris on them).

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 no backflow prevention on the outside can wash hose bibbs; there was storm water/gray water build up in the can wash, so perfect example where a backflow prevention is needed. VR

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork and raw beef stored above RTE cheese inside walk-in cooler. CDI all raw meats properly stored according to final cooking temp. 3-304.15(A) 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed worker wear gloves used for loading dirty dishes and then unloading clean dishes. CDI gloves changed and hands properly washed before doning gloves.D48

4-602.11 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Where room temp required, observed more than 4 hrs b/t cleaning for FCS in contact with TCS foods, Observed cutting board and utensils used with TCS foods and not properly washed, rinsed and sanitized every 4 hours. CDI board and utensils placed into dirty dish pit.

3-501.18 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 garlic oil mixture using 7 day shelf life with a temperature of 43 degrees F. CDI mixture discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed numerous contaners of roasted tomatoes, sliced tomatoes, raw beef, heat treated sauce, Cut lettuce,. Garlic sauce all measuring 50-53 degrees inside prep coolers and walk-in cooler; CDI all items placed into walk-in cooler uncovered to quickly cool after prep.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amounts of flies and observed one live juvenile roach in kitchen area.

(general comment) 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed whole romaine lettuce stored directly on dirty shelving. CDI lettuce discarded.

3-304.12 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 scoop handles stored down in dry food products between use.

(general comment) 4-501.12 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards. 4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on reach-in cooler and freezing unit doors in need of repair.

(general comment) 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (surfaces of cooking equipment, bulk dry food bins, equipment, shelving, hood filters etc)

(general comment) 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (floor).

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 begin to contact a ready to eat sandwich with bare hands. CDI-employee stopped and directed to hand sink to wash hands and don gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed server trays blocking hand sink in kitchen. CDI-trays moved. 6-301.11 Provide soap for handwashing at each handsink. -Pf Did not observe any soap or hand towels provided at bar hand sink. CDI-items provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions stored on top of panini press below 135F. Use suitable equipment to keep foods hot. CDI-onions discarded.

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 many items throughout facility without date labels. CDI-PIC date labeled items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed heads of ice berg lettuce stored in direct contact with cooler shelving. Also observed cut tomatoes in direct contact with a "to-go" bag filled with ice. Bag is not approved for food contact.

Wash fruits and vegetables prior to use. Observed cut avocados in prep unit with stickers still affixed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoops stored down in ice.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed litter stored around back door and mop sink.

The permit holder shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. The person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention. (2-101.11/2-102.11) The person in charge shall ensure that: employees are using proper methods to rapidly cool potentially hazardous foods through daily oversight of the employees routine monitoring of food temperatures during cooling. -employees are properly sanitizing cleaned multiuse equipment before they are reused through routine monitoring of chemical concentration and employees are preventing cross contamination of ready to eat food with bare hands. (2-103.11) Upon arrival, spoke with manager on duty who was unfamiliar with food rules and unable to determine the kitchen manager in charge for the day. Observed several violations such as bare hand contact, improper cooling methods without any temperatures being monitored during the cooling process and employees using dish machine unaware that chemical sanitizer bottle for machine was empty. Repeat violation will result in points deducted.CDI-through education.

Food employees shall not contact exposed ready to eat foods with bare hands. (3-301.11) Observed employee chopping cucumbers for a salad with bare hands. CDI-directed employee to hand sink to wash hands and don gloves. Food discarded. REPEAT. If repeated on next inspection, full points will be deducted.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed microbial build up on ice machine. CDI-cleaning started. Also observed floating food debris in sanitizer compartment of 3 comp sink.Chemical sanitizer shall be at correct strength for a mechanical dish machine. (4-501.114) Observed both kitchen and bar dish machine in use and registering 0ppm on test strip. Kitchen dish machine sanitizer bucket empty and bar dish machine not primed correctly. CDI-all dish machines primed, refilled and registering correct strength on test strip.

Properly date mark ready to eat, refrigerated, TCS food held longer than 24 hours and more than 7 days at 41F or below or 4 days at above 41F. (3-501.17) Observed several sauces stored in one door cooler beside ice machine with no date label. If product is taken from bulk container and stored in smaller coolers for more than 24 hours then those items need to bear same date label as bulk container in walk in cooler. However, if the temperature in one door cooler is above 41F then those items are only allowed a 4 day hold time. CDI-labeled.

Use proper cooling methods. (3-501.15) Observed cut tomatoes and leafy greens cooling in open prep cold hold. Observed cooked pasta cooling on rack at room temperature and sauces cooling in ice bath with ice melted and lids tightly covering. Cool foods like cut tomatoes in walk in cooler before placing in open prep unit. Leave cooling items uncovered for air circulation and refill ice in ice bath once melted. Once a food reaches 135F, active cooling must take place in the form of ice bath or mechanical refrigeration.

Food shall be protected from contamination while in storage. (3-305.11) Observed bus pan of food stored on freezer floor.

Properly store wet wiping cloths in sanitizer. (3-304.14) Observed a large number of wet rags stored on counters throughout kitchen.

Physical facilities shall be kept clean. (6-501.12) Cleaning needed on floors throughout kitchen and bar with special attention to mildewed floor underneath ice machine.

Employees shall not use bare hand contact with ready to eat foods. (3-301.11) Observed employee plating up ice cream with bare hands. CDI-food voluntarily discarded and employee directed to hand sink to wash hands and don gloves.

A hand washing sink shall be maintained accessible at all times for employee use. (5-205.11) Upon arrival, observed an empty server tray blocking hand sink. CDI-tray removed and PIC educated about potential for splash contamination from hand sink onto food on serving tray.

A food shall be discarded if it exceeds time/temperature combination specified in 3-501.17. (3-501.18) Observed several items in walk in cooler with a date mark exceeding 7 day hold time such as cream sauces, spinach artichoke dip, etc. CDI-all items voluntarily discarded.

Use proper cooling methods. (3-501.15) Observed a few items on cold hold line above 45F due to being prepared and not cooled down before being placed in holding unit. All items prepared 2.5 hours earlier and below 70F and placed in walk in cooler to cool down. Also observed chicken stock cooling in ice bath with chill stick. Not enough ice placed around product to facilitate quick cooling.

In use utensils shall be properly stored. (3-304.12) Observed ice scoop handle stored down in ice. Store scoop with handle above top of ice.

Properly store employee beverages. Observed drink bottle stored on its side on top rack of reach in cooler. CDI-discarded.

Employees may not contact exposed, ready to eat foods with bare hands. Did not observe bare hand contact during inspection but PIC stated bar employees use bare hands to garnish drinks with lemons, limes etc. CDI through education.

A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. Observed a few sinks missing signage.

Store TCS food hot at 135F or above. Observed grilled onions stored at room temperature. CDI-onions reheated to 165F and put on steam table.

Properly date label any TCS, refrigerated, ready to eat items held more than 24 hours and no more than 7 days. Date labeling is needed on pre-made sandwiches held in reach cooler and any leftovers, sauces not used within 24 hours. CDI-items labled.

Consumer advisory needed for raw animal foods. Some items on menu not marked as undercooked or cooked to order with asterisk such as burgers, tuna steak, and flat iron steak (injected meat). Other items with asterisk are missing disclosure. Disclosure can be a sentence stating "*These items served cooked to order." The disclosure is needed in addtion to the reminder that is already on the menu. CDI-through education.

Use proper cooling methods to cool food. Observed several cooked items such as asparagus and tomatoes put into holding units without being cooled down properly. Items put into refrigeration. ALso observed animal stock cooling in ice baths with insufficient ice covering pans. Ice refilled all around pans and stirred.

Food employees must wear hair restraint. Observed employee preparing food without hair restraint.