HICKORY TAVERN RAW BAR & GRILL

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 employee beverage steroid over clean equipment on rack.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employees turn faucet off with bare hands after washing. CDI, employees rehashed hands.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed prep table disinfected and rinsed but not washed, rinsed and sanitized properly after being used for raw chicken and before used to prep RTE foods banana pudding. CDI, employee washed, rained and sanitized equipment properly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 prep date not legible on cooked beans and garlic and oil mixture with prep date of 6/6 and shrimp not date marked. CDI, items voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed degreaser not labeled on bottle. CDI, bottle labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of degreaser hanging over prep table. CDI, degreaser relocated for proper storage.

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 container of sugar not labeled.

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 employee beverages on prep table.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels provided at back handwashing sink. CDI, towels supplied.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed chicken cooked to 149 degrees F. CDI, chicken placed back on grill to continue cooking and chicken cooked to 168 degrees F.

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed some bowls clean but not covered / inverted and top ones collecting debris

4-501.11 Maintain equipment in good repair. Observed 0ppm chlorine provided when testing chemical dish machine. Attempts to prime unit unsuccessful. Facility not actively washing equipment when tested. EHS to complete Vr to ensure chemical dish machine calibrated. Operator contacted EcoLab while present.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no light shield on lighting at hood ventilation not currently in use per PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 spray bottles of chemicals not labeled. CDI, chemicals voluntarily discarded .

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 container of dry ingredient not labeled under prep table on line.

4-101.11 (B) Food contact surfaces shall be durable, corrosion-resistant, and non-absorbent. Observed wooden planks being soaked in water in preparation for being used in the cooking process of salmon. PIC stated salmon is baked while in direct contact with the wooden plank, and then plank is discarded. EHS educated PIC on proper wood usage.

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed packages of pesto sauce in facility with no food identity, ingredients list, manufacturer name, or nutrition information. PIC stated they received it from the personnel of another restaurant, and that it was not ordered specifically for this facility. CDI - PIC voluntarily discarded. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados being stored above RTE eggs in produce WIC. CDI - PIC moved eggs to appropriate location. Repeat. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed squeeze bottles of TCS sauces in grill prep holding above 41F during inspection. CDI - PIC voluntarily discarded. EHS advised against storing squeeze bottles in top of flip top units. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked chicken, spinach dip, sliced turkey, and sliced roast beef in under grill units baring dates of 4/20/25. Observed cooked peppers in under grill unit baring date of 4/17. Observed cole slaw in fryer prep and opened bags of cabbage in produce WIC not baring labels indicating their date of opening or preparation. CDI - PIC voluntarily discarded all items. Risk Control Plan to be implemented if no improvement by next inspection. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes cooling in a deep, plastic pan in WIC during inspection. Tomatoes were not cooling hastily. CDI - PIC placed tomatoes on sheet tray to hasten cooling. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.11 (B) Food contact surfaces shall be durable, corrosion-resistant, and non-absorbent. Observed wooden planks being soaked in water in preparation for being used in the cooking process of salmon. PIC stated salmon is baked while in direct contact with the wooden plank, and then plank is discarded. EHS educated PIC on proper wood usage. 0 pts.

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 heavy food debris build up in multiple lowboy units and prep units throughout facility during inspection. More thorough or frequent cleaning needed to preclude pest harborage. 0 pts.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility unable to provide 2024 parasite destruction letter during inspection. 10 day VR required.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados being stored above RTE boiled eggs in WIC during inspection. CDI - PIC moved avocados to appropriate location. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch, blue cheese dressing, and half and half in server prep unit holding above 41F during inspection. Ambient in unit was 50F. CDI - PIC removed all TCS food items from unit, all items that had been in the unit for less than three hours had been placed in WIC to cool down. Maintenance called during inspection. EHS will follow up by 11/8 to ensure unit has been repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced turkey, sliced roast beef, artichoke hearts, boiled eggs, and other various TCS food items throughout kitchen not baring label indicating the date of opening or preparation during inspection. CDI - Employee labeled all items they were able to verify the date of opening or preparation of, and discarded the rest. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 carton of half and half in server lowboy dated 10/29 during inspection. CDI - PIC discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large fly presence in kitchen during inspection. More frequent or thorough pest control needed. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach in WIC during inspection. CDI - PIC removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine during inspection. PIC stated ice machine is wiped down every two weeks. More thorough cleaning required.

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 pulled chicken portioned out at ambient temperature on 7/10 holding at 49F during inspection. CDI - PIC discarded chicken. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed house made dressings in prep top past their expiration dates. CDI - PIC voluntarily discarded all out of date dressings. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened container of half and half in coffee lowboy with no label indicating date of opening or expiration. PIC was unable to verify when it was opened. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pulled chicken portioned out on 7/10 wrapped in plastic bags in WIC. Chicken was holding at 49F, and had missed the cooling window. More efficient cooling methods, such as utilizing the walk in freezer, are recommended. CDI - PIC discarded chicken. Repeat. Risk Control Plan may be necessary if there is no improvement by next inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in lowboy freezer in need of cleaning. Repeat.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pipe being stored inside hand sink beside fryers. CDI: Item was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 3 containers of cooked wings 43-44F, and 4 containers of raw chicken breasts 42-43F, Items were located beside door opening inside walk in cooler 2. All other items inside walk in cooler 2 were 41F or below. Observed portioned rice at 44F and buttermilk in a shallow ice bath at 47F. EHS will conduct a long term compliance visit. CDI: Wings, buttermilk and rice were voluntarily discarded, raw chicken breasts were moved to walk in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser not labeled. CDI: PIC labeled item.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed marinated chicken tenders cooling at a rate of 0.02F/min, in a tightly covered container. CDI: PIC placed item inside walk in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed bottom of chicken wing cooler peeling up from the bottom allowing for food debris to be trapped inside.

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

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near end of cook line and ceiling tiles near walk in cooler 2 caved in.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink near fryers without soap. CDI: PIC placed soap at hand sink.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed sliced corned beef (8/18), sliced turkey (8/18) and portioned rice (8/12) in walk in cooler with dates exceeding the 7 day date marking requirement. PIC stated the food was prepared this weekend and the date mark was not changed. Food employee was able to confirm they were prepared on Saturday. CDI: PIC placed correct dates on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed marinated chicken breasts cooling at a rate of 0.02F/min. Item was cooling in cold drawer unit located under the flat top. CDI: Chicken breasts were moved to walk in cooler For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the kitchen area. Points not increased due to improvement from last inspection.

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed bottom panel of wing cooler peeling up which allows for food and other debris to get trapped inside.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine test strips for dish machine. Verification required within 10 days.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed hose at mop sink with spray nozzle attached and water left on. Facility does not have a back flow prevention device rated for continuous pressure. CDI: PIC turned water off

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 a couple of floor tiles cracked or missing near the end of the cook line. Observed ceiling tiles caving in near walk in cooler 2

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced tomatoes, Gouda Mac and cheese, salsa, diced tomatoes and feta cheese being held in prep flip top and chicken, sausage, shredded cheese, shrimp being held in grill drawers all items measured above 41F. See temp chart. CDI: PIC moved all items to WIC to rapidly cool to 41F or below. 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 ROP salmon in grill drawer still in ROP. CDI: PIC cut open packaging. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen. PIC stated pest control service provider visits facility monthly. Recommend increasing frequency of visits if problem persists.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop being stored in a container of grits in hot holding unit with handle for scoop resting in food. CDI: PIC removed scoop and replaced with a clean scoop with handle stored above food.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed bottom surface inside the wing cooler with metal panel peeling up which is causing food and debris to get trapped inside. PIC stated a new metal panel has been ordered for unit and facility is awaiting arrival for installation. REPEAT 4-501.11 Maintain equipment in good repair. Observed grill drawers closest to pizza oven unable to be fully closed which is most likely causing unit to not hold proper temperature. All items in unit measured above 41F. See temp chart. Also observed low boy freezer with one door coming off its hinge. PIC stated a work order has been submitted to have door repaired.

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 build up of food soil and debris on inside surfaces of several prep RI coolers and gaskets of grill drawer coolers. Clean as needed. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed approx. 3-4 cracked floor tiles and missing grout at end of cook line where steamer was removed. REPEAT. Points reduced to half points deduction due to separate violation on previous inspection.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on prep counter. CDI: PIC moved employee drink to bottom shelf of prep counter used only for employee drinks. REPEAT

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed bucket of oysters in WIC with the tag being stored in the PIC’s office. CDI: PIC placed tag in the bucket with oysters.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine sanitizer output at 0PPM. CDI: PIC contacted Ecolab service provider to repair dish machine during inspection. EHS retested dish machine sanitizer which measured approx. 100PPM.

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, mac and cheese, and chili lime sauce all holding above 41F in prep flip top cooler. See temp chart. CDI: PIC discarded items as they had been in the unit overnight.

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 salmon in grill drawer and WIC thawed and still in ROP. CDI: PIC cut open packaging.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of napkins being stored on floor in dry storage area. CDI: PIC placed box on shelf.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed bottom surface inside the wing cooler with metal panel peeling up which is causing food and debris to get trapped inside. Repair or replace metal panel to allow easy cleaning.

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 soil build up inside and outside of freezer next to fryer and wing cooler. Clean surfaces as needed. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in several areas throughout kitchen and WIC with build up of food debris and soil and in need of cleaning. Clean floors more frequently. 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 approx. 3-4 cracked floor tiles and missing grout at end of cook line where steamer was removed approx. 2 weeks ago. PIC stated floor is scheduled to be repaired next week.

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 Written procedures for vomiting or diarrheal event clean up not available. CDI: EHS provided written procedures.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed multiple employee beverages being stored on prep counter. Store beverages in an area away from food, equipment or utensils to prevent contamination. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed employee attempt to wash his hands at hand sink but unable to dry hands due to paper towel dispenser being inoperable. CDI: PIC was able to repair dispenser during inspection. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 open container of milk without date mark. PIC stated milk was opened 2 days ago. CDI: PIC date marked item. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed container of salsa in WIC date marked 12/21, past it's expiration. CDI: PIC voluntarily discarded item.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bucket of sanitizer being stored on counter top above spices and dry food items. CDI: PIC removed sanitizer

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths at grill area and prep counters not being stored in properly concentrated sanitizer. REPEAT

4-501.11 Maintain equipment in good repair. Observed cooler used to store wings not able to create a seal when door was closed. Temperature of wings were 41F. Recommend contacting service provider to ensure unit door is able to create a seal when closed.

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 build up of food soil and debris on inside and outside of several coolers and sides of cooking equipment. Clean surfaces as needed. REPEAT

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

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 in walk in coolers, cook line, back prep area and serving line with build up of soil and debris. Recommend cleaning floors more frequently. 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. 1 employee beverage observed on cutting board with croissant rolls. Do not store employee drinks where they can potentially contaminate food. Store in a separate location, such as a low shelf. 0 pts.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Employee observed touching salad with bare hands. Ready-to-eat foods must not be contacted with bare hands unless they will be heated to at least 145F. CDI - Salad discarded and employee educated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 1 hand washing sink out of paper towels and another hand washing sink was not dispensing paper towels. Paper towels shall be available at all hand washing sinks. CDI - PIC refilled and fixed dispensers.

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 Partially cooked tuna stored on shelf above corned beef. Do not store raw or partially raw animal foods above ready-to-eat foods. CDI - Corned beef moved above tuna. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Lettuce began cooling at 11AM and still measured 49F at 2:30PM. TCS foods prepared at room temperature must cool to 41F within 4 hours. CDI - PIC added ice to lettuce. 0 points taken due to different circumstances from last inspection. REPEAT. 0 pts.

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 . Raw shrimp and raw chicken in ice bath measured 49F and 44F. Pineapple salsa, Alfredo sauce, black beans, shredded cheese, and spinach dip measured 44-50F in sandwich cooler. TCS foods I n cold holding shall measure 41F or less. CDI - Foods brought to walk-in cooler to cool. 0 pts.

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 . Bean burgers, penne pasta, and skirt steaks had incorrect date labels on them. TCS ready-to-eat foods must be date marked if held in establishment for over 24 hours. CDI - Date labels placed on pans by PIC. Lowered to half credit due to improvement from last inspection. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Portioned corned beef and diced tomatoes were cooling in low boy cooler and sandwich cooler top at 46F and 50F. Pans of lettuce still measured 49F after cooling for 3.5 hours. TCS foods shall be cooled in equipment that is designed to rapidly cool TCS foods. Spread cooling TCS foods out or use ice to ensure they cool rapidly. CDI - Items taken to walk-in cooler. Ice added to lettuce. No increase in severity from inspection inspection so kept at half credit. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of fruit flies and house flies observed in establishment. Contact pest control for solutions to flies. REPEAT // 6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Gap in bottom of back door. Install weather stripping to prevent pest entry.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook wearing a watch on wrist while preparing food. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee not wearing hair restraint while preparing food. Food employees must wear a hat or hair net when preparing food. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces throughout kitchen. Store in-use wiping cloths in sanitizer solution when in between uses. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelf supports in the walk-in cooler. Replace rusted shelf supports. 0 pts.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Top of interior of dish machine has lime buildup and needs to be cleaned. Clean more frequently. 0 points taken due dishes being clean in establishment. 0 pts.

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. Sides of cooking equipment, interiors of refrigeration units, inside hot hold cabinet, and shelves of beer walk-in cooler have white moldy buildup on them. Clean no food contact surfaces more frequently. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage near fryers. Repair. // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Ceiling tiles around vents in kitchen have dust accumulating. Walls and floor in warewashing area have heavy buildup and need to be cleaned. Floors underneath most equipment has buildup and needs to be cleaned. Walls around cooking equipment need to be cleaned. Clean floors, walls and ceilings more frequently. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at bar hand washing sink. CDI - PIC placed soap at hand washing sink. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Shellstock tags kept at establishment did not have dates on them. Record date on tag when last shellstock from container is used. CDI - PIC educated on requirement.

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 . Can opener blade had visible multi-day buildup on it. CDI - Can opener taken to dish machine and rewashed. REPEAT. 0 points as all other dishes were clean to sight and touch. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 . Grits began cooling at 1:30PM. Grits measured 105F at 3:15PM. CDI - Grits reheated to restart the cooling process. 0 pts.

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 . 4 pans of chili did not have date marks in walk-in cooler. Pow pow sauce and corn in sandwich cooler did not have date marks. Black beans in other sandwich cooler did not have date marks on pan. Hot dogs in drawer cooler did not have date mark. Pow pow sauce in other sandwich cooler did not have date mark. Pork in drawer cooler did not have date mark. CDI - All items date marked by PIC. REPEAT // Chili in walk-in cooler had date mark of 4-4. Ham in walk-in cooler had date mark of 4-14. Black beans in sandwich cooler had date mark of 4-17. Discard TCS ready-to-eat foods within 7 days of preparation. CDI - All items past date discarded. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/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 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 . Portioned chicken cooling in drawer cooler. Use walk-in cooler or freezer to cool TCS foods. CDI - Portioned chicken moved to walk-in cooler to continue cooling. // Grits cooling in deep metal pan in thick portion. Grits measured 105F after cooling for 1.75 hours. Use shallow pans, smaller portions, walk-in freezer, etc. to rapidly cool TCS foods. CDI - Grits reheated to restart cooling process.

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. Vacuum packages of raw salmon in drawer cooler. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - Bags opened by PIC. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies observed in establishment during inspection. Contact pest control for solutions to flies. 0 pts.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Ice bin at bar and ice bin at soda machine were left uncovered during entire inspection. Cover food to protect against contamination. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on sandwich cooler door. Beer cooler handle missing. Equipment shall be maintained in good repair. Replace listed equipment. 0 pts.

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. Standing dirty water and debris in reach-in freezer. Hot box needs to be cleaned. Shelves on line need cleaning. Increase cleaning frequency of these areas. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken floor tiles at bar and near fryers. // 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. Walls and floor underneath and around dish machine need to be cleaned. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shields missing in several areas in kitchen. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Dish machine was being actively used during inspection and measured 0 ppm on test strip. Chlorine sanitizers shall be 50-200 ppm. CDI - Manager adjusted the tubing and primed the machine until it reached 50 ppm. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Deli slicer and tomato dicer were stored as clean but had visible food residue on them. CDI - Items taken to dish machine area to be rewashed.

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 Container of salsa and a container of Mexican dressing both were date marked as being prepared on 1-19. TCS ready-to-eat foods must be discarded or used within 7 days of preparation. CDI - Items discarded. REPEAT. Improvement from last inspection so only half credit taken.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door has a gap between the floor and the bottom of the door. Install weather stripping or other effective means to close the gap so pests can't enter establishment. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wiping cloth bucket measured less than 150 ppm quat on test strip. 0 pts.

4-501.11 Maintain equipment in good repair. Keg cooler doors are broken and fall off hinge. Torn gaskets present on drawer cooler and sandwich cooler. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

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. General cleaning needed throughout on shelves, inside refrigeration units, and on exteriors of cooking equipment. REPEAT.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken floor tiles around floor drains at bar and in front of fryers. // 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. Ceiling tiles around air vents have dust accumulating on them. Floors underneath prep sinks and underneath cooking equipment need to be cleaned. REPEAT.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, PF - Establishment's employee health policy does not include non-typhoidal salmonella. CDI - Establishment emailed new health policy form. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have a written policy regarding the response and clean-up of vomiting and diarrheal events. CDI - Establishment emailed sample policy. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - Repeat - 5 employee drinks sitting on prep tables in serving area. Employee drinks must be stored in a separate area, such as a low shelf. Employee drinks shall also have a lid with a straw.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P, PF - Establishment was using same flour bin for raw chicken and raw fish. Separate raw animal foods during preparation. Do not comingle raw fish with other raw foods as raw fish is an allergen. CDI - Flour taken to be washed and 2 fresh pans of flour brought to grill with fish/chicken labels on them. 0 pts.

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency - PF - Repeat - Can opener blade had visible multi-day buildup on it. Manager states cutting board used to cut sandwiches is cleaned with sanitizer solution throughout the day. Ensure cutting board is washed, rinsed and sanitized at least every 4 hours. Ensure can opener blade is washed, rinsed and sanitized daily.

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition - P - Repeat - Pow wow sauce, ranch, and chili lime bottles all were from 10-6. These dressing have half and half or milk in them. Greek sauce in walk-in cooler was made on 10-7 and had not yet been discarded. Portioned turkey in walk-in cooler was made on 10-8 and had not yet been discarded. TCS ready-to-eat foods must be discarded 7 days from preparation. If turkey is opened on 10-1 at 9AM, it must be discarded by 9AM on 10-8. CDI - Expired items discarded.

3-501.15 Cooling Methods - PF - Cooked corn and beans from can were cooling in sandwich cooler top at 50F and 48F. Do not cool TCS foods in sandwich cooler tops. Use equipment that is designed for rapid cooling, such as the walk-in cooler or freezer. CDI - Items moved to walk-in cooler to continue cooling. 0 pts.

6-501.111 Controlling Pests - C - Repeat - At least 5 gnats observed in prep area in back of restaurant. Pests shall be precluded from the premises. Contact pest control for solutions for gnats. Only half credit taken due to improvement from last inspection.

2-302.11 Maintenance - Fingernails - PF - Waitress with artificial nails observed handling plates of food with no gloves. Employees that have painted or artificial nails must wear gloves any time they are handling exposed food. CDI - Waitress donned gloves for the remainder of the inspection. // 2-303.11 Prohibition - Jewelry - C - 1 employee on cook line was wearing a watch. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-304.12 In-Use Utensils, Between-Use Storage - C - Repeat - Ice scoop at ice bin at bar was stored in ice bin with handle laying on the ice. In-use utensils must not be stored with the handle laying in the food or ice.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Torn gaskets present on one sandwich cooler and on refrigerated drawers underneath grill. Chipping shelves present in walk-in freezer. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Repeat - Old dirty water present in bottoms of keg coolers. Raw chicken reach-in cooler needs to be cleaned. 1 microwave needed to be cleaned. Interiors of sandwich coolers and in reach-in freezer both need detail cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

5-205.15 System Maintained in Good Repair - C - Water leaking on to floor from pipe underneath dump sink in dish area. Plumbing fixtures shall be maintained in good repair. Repair leak. 0 pts.

6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Moldy buildup on wall behind dish machine. Floor needs cleaning underneath dish machine and prep sinks. Dust accumulating on ceiling tiles. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employee McDonald's cup stored in sandwich cooler bottom on top shelf above food for restaurant. Employee drinks must not be stored above food for restaurant. Store on a bottom shelf or separate area. 0 pts.

6-301.14 Handwashing Signage - C - Hand washing signage needed at men's restroom hand washing sink. // 6-301.12 Hand Drying Provision - PF- 1 paper towel dispenser in women's restroom was out of paper towels. Hand washing sinks shall have available and accessible paper towels. CDI - Dispenser refilled. 0 pts.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Repeat - Dish machine rinse cycle was measuring 0 ppm chlorine on test strip. Bulk container of sanitizer was empty. Chlorine sanitizers shall be 50-200 ppm. CDI - Manager attached new bulk container to dish machine line and the dish machine measured 50 ppm. // 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Repeat - Can opener blade had heavy multi-day buildup above the blade. Clean can openers at least once per day. CDI - Can opener taken to dish machine and rewashed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - All TCS foods in salad make-unit measured above 41F (lettuce, boiled eggs, corn, black beans, ham, and rice). TCS foods in cold holding shall measure 41F or less. Ambient air temperature of cooler measured 52F on EHS thermometer. TCS foods that were in unit longer than 4 hours were discarded. All other TCS foods in unit were placed on temporary TPHC and will be discarded 4 hours from the time the foods were placed in the cooler. VR - Verification required within 10 days that cooler has been repaired to hold TCS foods at 41F or less.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Container of hot dogs were not dated in walk-in cooler. Hot dogs were thawed Monday. TCS RTE foods shall be date marked if held for 24 hours or longer. CDI - Hot dogs dated. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Repeat - Container of salsa was prepared on 7-8 in walk-in cooler. Container of sausage in walk-in cooler was prepared 7-13. Container of cooked chicken was prepared 7-14 in low boy cooler. Container of cooked steak prepared 7-10. TCS RTE foods shall be discarded 7 days from preparation, with day 1 being the date of preparation. CDI - Items discarded.

3-501.13 Thawing - C - Pork thawing in prep sink under running water that measured 87F. TCS foods shall be thawed under running water that measures 70F or less, or under refrigeration. 0 pts.

6-501.111 Controlling Pests - C - Repeat - Large amount of fruit flies in various locations in kitchen. Pests shall be precluded from the premises. Contact pest control for fruit fly solutions. // 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Several dead bugs in beer cooler at bar. Remove dead pests from the premises.

3-304.14 Wiping Cloths, Use Limitation - C - Repeat - 4 wet wiping cloths observed at bar. Wet wiping cloths shall be stored in sanitizer when in between uses. Also, all wiping cloth buckets were low on sanitizer. Bulk concentrated sanitizer container at 3-compartment sink was empty. The buckets are filled at sink. Ensure staff checks that sanitizer container is not empty.

3-302.15 Washing Fruits and Vegetables - C - Repeat - Employee observed cutting avocadoes with stickers still on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash.

3-304.12 In-Use Utensils, Between-Use Storage - C - Tong handle laying in chips in container. In-use utensils shall be stored with the handle not contacting the food. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Some rusted shelves and shelf supports in walk-in cooler and in waitress area. Equipment shall be maintained in good repair. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Repeat - Moldy buildup on frame of reach-in freezer. Chicken wing cooler needs interior cleaning. Shelves throughout kitchen need additional cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

5-501.114 Using Drain Plugs - C - Drain plug missing on 1 dumpster. Contact waste management company to install drain plug. 0 pts.

6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Clean floor at bar. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. Improvement since last inspection so 0 points deducted. 0 pts.

2-102.12 Certified Food Protection Manager - C. PIC unable to access food protection manager certificate during inspection. Certificate is online and PIC cannot access. No other person present in facility is certified manager.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed bulk container of chips open/uncovered/exposed behind bar. CDI - PIC replaced lid. Cover food to prevent contamination.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine with 0 ppm cl in final rinse. PIC called for emergency service and Ecolab on site during inspection. CDI - Unit repaired and verified to be sanitizing at 50ppm cl at end of inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried buildup on can opener blade and food residue on dicer stored as clean. Multiple metal food pans stored as clean with residue present on interior food surfaces. CDI - items removed to dish for re-cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed multiple opened TCS food items including bulk ham, shredded cheeses, open milk, and open half and half with no date marking. Observed pan of portion cups of house made ranch dressing with date of 2/22. CDI - PIC added date marking and/or discarded products. Ensure all opened or prepared TCS foods kept on site longer than 24 hours has and accurate date mark. Discard TCS foods that have date marks exceeding 7 days or incorrect date marking. REPEAT - 1.5 points - points not escalated as overall date marking system shows notable improvement.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies present in bar area. Contact PCO for service. REPEAT - 1.0 point. No point escalation as numbers of small flies in facility significantly less and prevention methods were observed in place during inspection.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths laying on equipment surfaces at beginning of visit. Once a wiping cloth has been used, place it in sanitizer to be used again or remove it to soiled linen receptacle.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados cut and in use at line with stickers remaining indicating items have not been washed. Confirmed with PIC that the facility does not wash avocados. All produce that is not received in ready to eat form must be washed before use including avocados, berries, grapes, etc.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed portion cups stored in unclean container at line area. Store clean portion cups in clean containers to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed keg coolers at bar area with damaged interiors, detached doors, rust, and clogged drainage. Observed reach in cooler at line used for raw chicken with damaged interior. Walk in cooler used for keg/beer storage with damaged threshold and unstable flooring which gives when walked on. Cooler repair issues have been noted on repeated inspections as ongoing repair needs. REPEAT - full 2 point deduction

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed metal food pans with debris and dried food residue on non-food surfaces. Food scales with dried residue on non-food surfaces. Interiors of cooler units throughout bar area with foul standing water buildup and/or other debris present need cleaning. REPEAT - full 1 point deduction

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and/or missing floor tiles throughout back of house, low grout lines, missing baseboards in various locations in back of house, damaged door thresholds in back of house areas. Observed missing ceiling tiles with large open access to unfinished ceiling space near can wash. Damaged ceiling/wall tiles near office/walk in areas. 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 accumulated food debris, broken glass, greasy residue and/or standing foul water on flooring surfaces throughout back of house areas. Moldy buildup on wall surfaces at dish machine. REPEAT - full 1 point deduction

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed spoon in basin and trash can and squeegee in front of hand sink near fryer area. CDI - PIC removed. Do not block access to hand sinks. Do not use hand sinks for utensil storage. Hand sinks must be available for use at all times. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef and raw bacon stored directly above half and half in walk in cooler. CDI - PIC placed half and half on top shelf.

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 multiple TCS foods in line prep top coolers and in walk in cooler with expired date marking. CDI - PIC discarded. Ensure TCS foods are discarded when the date mark expires. REPEAT

7-206.11 Restricted Use Pesticides, Criteria - P. Observed household aerosol spray pesticides in various areas of establishment. CDI - PIC discarded. Contact PCO for pest needs. Do not use pesticides that are not intended for commercial food service use.

6-202.15 Outer Openings, Protected - C. Observed exterior door propped open near bar area with no pest prevention present. Do not prop doors open without effective screening to prevent pest entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies near bar area however overall pest control is significantly improved. Contact PCO for service and continue to maintain records for EHS review. REPEAT

6-404.11 Segregation and Location-Distressed Merchandise - PF. Observed multiple dented cans in dry storage not segregated from in use inventory. CDI - PIC removed and segregated. Segregate dented cans from other items until they are returned for credit. REPEAT

4-501.11 Maintain equipment in good repair. Observed warming drawers used for chips damaged needs repair. Interior of reach in cooler at line needs repair. Walk in cooler used for beer with unstable flooring possible sub flooring damage and water pushing out from beneath the threshold when walked upon. Keg coolers at bar with clogged drain lines and damaged doors/interior surfaces needs repair. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup and debris present on various non food surfaces of equipment including chip warmer, interior of reach in freezer, non food surfaces of slicer, shelving under prep tables. Interiors of keg coolers with foul standing water need cleaning. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed low grout lines/damaged floor tiles holding standing unclean water at the line area. Buildup, food debris, and standing water present under/behind bar area equipment. Repair floor tiles and grouting. Clean floors under and behind equipment throughout. REPEAT

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed line cook bread raw chicken and remove soiled gloves then don clean gloves with no hand washing. CDI - PIC directed employee to remove gloves and wash hands. Hands washed and gloves changed. Ensure hands are washed when changing soiled gloves.

5-205.11 Maintain access to handsinks. -Pf Observed trash can pushed in front of hand sink near fryer area. CDI - manager relocated trash can. Do not block access to hand sinks. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap or paper towels at hand sink near back prep area or at bar hand sink. Manager unable to replace hand soap as the refills do not fit the existing dispenser at the back and there is no dispenser at the bar. Paper towels present in back dispenser but battery is dead and the dispenser is not operating. Bar hand sink towels replaced. Ensure sinks are fully stocked with soap and towels and are accessible for use. Return visit within 10 days to ensure sinks are accessible and stocked for use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on can opener blade. CDI - PIC removed to dish area for cleaning 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior surfaces of ice machine near outlet with organic buildup needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all prepared food items in grill drawers at line with temperatures above 41f including raw salmon at 53f, raw chicken at 56f, raw burgers at 52f, deli meat at 57f. Ambient air in unit 60f. All foods held in WIC overnight placed into cooler during am prep and voluntarily discarded. Manager to use alternate reach in cooler until repair of unit completed. Do not place TCS foods into unit until repair completed and unit maintaining foods at 41f or lower. REPEAT Return Visit required within 10 days to check grill drawers. Risk control plan put into place to ensure active managerial control and compliance with cold holding at the line area. CONTINUED NON-COMPLIANCE WITH COLD HOLDING REQUIREMENTS MAY RESULT IN PERMIT ACTION.

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 prepared food items kept longer than 24 hours in line coolers and in walk in cooler with no date marking present including cut lettuce, ranch dressing, hot dogs, black beans. CDI - manager replaced date marking 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed metal pan of goat cheese prepared 7/19 with date marking label exceeding 7 days. CDI - manager voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed portioned bagged sugar for iced tea with no labeling. Label all foods that have been removed from their original container and are not easily identified.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Large gap under back door presents potential pest entryway needs repair. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Remove dead insects from under equipment at bar area. 6-501.111 Keep the premises free of insects, rodents, and other pests. Numerous small flies present in back area. Swarming small flies present at bar area. Contact PCO for service and eliminate standing water sources that are present especially in bar area and in back area. Maintain PCO records for EHS review. Follow up visit will be conducted to evaluate pest control.

6-404.11 Segregation and Location-Distressed Merchandise - PF Observed several cans of food items with dents on the top and side seam. Segregate dented cans from other cans in food storage and do not use. CDI- manager discarded dented cans.

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 multiple food scoops laying in products at line with handles in direct contact with foods. Store scoops in a clean location or with the handles out of food items. REPEAT

4-501.11 Maintain equipment in good repair. Observed bar keg coolers in poor repair with detached doors falling off, rusty bottoms, clogged drain lines. Need repair. Prep top cooler at bar not in use not in good repair. Repair or remove. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Dark buildup, food debris, and other buildup present on exterior of equipment, shelving, and other non-food surfaces throughout back of house. Foul long-term standing water present in bottoms of keg coolers throughout bar leaking onto flooring surfaces. Cleaning needed throughout. Food debris and buildup present on interior surfaces of reach in coolers at line area need cleanning. REPEAT

5-205.15 Maintain a plumbing system in good repair. Leaking water from hand sink drain pipe onto floor near ice machine in back of house needs repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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. REPEAT Dark buildup and/or splatter on flooring under equipment and on wall surfaces behind equipment. Buildup present on ceilings and ceiling vents throughout back of house areas. Damaged/detached baseboards in kitchen area. Broken floor tiles near fryer area. Low grout lines holding long-term standing water at bar area. Clean floors/walls/ceilings throughout. Repair damaged areas of floors/walls/ceiling/baseboards.

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

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed date of last shellstock sold not recorded on multiple shellstock tags. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored over lettuce in walk in cooler. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all TCS foods held over 41 degrees F in prep unit 1 along line and multiple TCS foods held on top compartment in 2nd prep cooler on line over 41 degrees F. CDI, TCS foods held in unit over 4 hours voluntarily discarded by PIC and recently placed items relocated to rapidly cool. Visit to ensure long term compliance cold holding and calibration of prep coolers along line. TPHC discussed and forms filled out for breading process and to to hold items on line until units calibrated. See temperature observations above.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut tomatoes / lettuce recently prepared according to PIC placed in prep coolers along line cooling. CDI, items relocated to walk in cooler to rapidly cool. Repeat.

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 watch on wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with beard preparing food not wearing beard restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloth used to stabilize cutting board and wiping cloth held around waist of food employees. Maintain in sanitizer in between uses.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 beverage coolers not working behind bar. Split gasket on prep cooler doors. Observed 2 prep coolers not calibrated to maintain TCS foods at required temperature. Observed broken corners of 2 lettuce holding containers. Observed leaking line at bar beverage cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in gaskets. Observed build up on shelving in walk-in cooler. Needs to be cleaned. Observed water pooling in the bottom of reach-in cooler near the bar. Observed soils accumulating inside containers storing clean spoons.

6-501.12 Cleaning, Frequency and Restrictions - - Observed general cleaning needed on floors / walls of prep areas.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P- Observed dish washer not wash hand after handling soiled dishes. Corrected during the inspection (CDI) - Spoke with staff about proper times to wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese, rice, corned beef and shrimp above 54F. Items were prepared before service started. CDI - Items were taken to walk-in cooler to cool. Observed turkey at 44F that was prepared on 9/4/19. CDI - Turkey was discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed chicken salad dated 8/31 and chicken dated 8/30. CDI - Items were 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 prepared prior to service placed in cold drawers to cool. Equipment designed to maintain temperature not cool. CDI - Items were taken to walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in gaskets. Observed build up on shelving in walk-in cooler. Needs to be cleaned. Observed water pooling in the bottom of reach-in cooler near the bar. Needs to be repaired.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some metal containers, plates and knife stored as clean but accumulating soil residue. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce stored at 42 degrees F, goat cheese at 43 and 51 degrees F in prep unit 1, observed mac and cheese held at 42 degrees F in low reach in drawer refrigerator on left side. CDI, by instruction on new regulatory standard and goat cheese voluntarily discarded by PIC. Repeat. TPHC discussed as options. Visit to ensure long term compliance of prep unit and RCP discussed for long term compliance. Effective January 1st, all TCS foods shall be cold held at 41 degrees F and below.

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 tomatoe prepared on Monday according to PIC and pico prepared on Monday but not date marked in walk in cooler. CDI, operator voluntarily discarded foods.

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 rice cooling in deep container in walk in cooler. CDI to ensure foods transferred and cooled on sheet pans in walk in cooler to facilitate heat transfer. Repeat.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed prep employees with beard but no beard restraint worn. 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 jewelry on wrist preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board in kitchen.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored on soiled area on top of prep refrigerator on line. Observed ice scoop stored in soiled holster. Repeat.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed heavy soil accumulating inside prep units in kitchen. Observed large chip container damaged, cracked and non longer easily cleanable. CDI, operator removed equipment rfrom use.

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

6-501.12 Cleaning, Frequency and Restrictions - C - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of grease and soil in between frying equipment and soil on shelving in kitchen. Observed water building up in ket coolers behid bar and some odor observed. Repeat. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tile damage on floor leading to walk in cooler.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee doughnuts stored on prep table over food ingredients for consumer. 6-303.11 Intensity-Lighting - C - Observed 2 hood lights out under hood ventilation system near bar area

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed some shellstock tags that did not have the date of when last shellstock from container was sold written on tag. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored above ready to eat food in walk in cooler. Repeat. Improvement made since previous inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed slicer soiled with food debris and not cleaned or used today according to PIC. Observed ice bin accumulating black residue on far top of ice bin. CDI to ensure equipment cleaned at required frequency and slicer cleaned while on-site per instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shredded cheese held at 46 degrees F in low prep refrigerator. Observed 2 containers of cut lettuce held at 43 and 49 degrees F in flip top prep unit along line. Observed sour cream held at 43 degrees F in flip top prep unit 2 along line from night before. CDI, items recently placed in 6 door low reach prep unit according to PIC and relocated to rapidly cool. Sour cream voluntarily discarded by PIC and lettuce relocated to rapidly cool. TPHC also discussed as option with PIC. Per guidance from State, no points deducted on first inspection under new regulatory requiremet. Ensure all TCS foods are now cold held at 41 degrees F and below. Visit to ensure long term compliance of 6 door low prep refrigerator below grill is calibrated to ensure unit is able to maintain TCS at required temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed grits sitting in ice bath but not being stirred. Observed covered container of cooked potatoes cooling in walk in cooler. CDI, cover partially removed to facilitate heat transfer.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife wedged in soiled area along prep line below soiled equipment. Observed portioned containers without handles used as scoop. Use proper utensils with handles. Observed ice scoop stored in soiled holster at ice bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment behind bar. Observed clean ice transport containers stored next to soiled containers near ice machine and clean equipment hanging near soiled equipment on soiled drain board at 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed some rusty shelving inside prep refrigerator. Observed 2 door steamer not working according to PIC but scheduled for repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Observed test strips but not test kit and indicator to accurately measure chlorine sanitizer at chemical dish machine. VR to ensure proper test kit available on-site.

6-501.12 Cleaning, Frequency and Restrictions - C - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of grease and soil in between frying equipment and soil on shelving in kitchen. Observed soil and particles accumulating on outside lid of chip containers behind bar and wall accumulating black soil residues behind dish machine. General Cleaning required.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple uncovered employee beverages on prep table in kitchen.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee wash hands but use bare hands to turn faucet off after washing. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed handwashing sink not accessible at handwashing sink behind bar and dump sink supplied with soap and equipment stored on handwashing sink. CDI, equipment removed to provide access to handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw sausage stored over sauces and ready to eat food in walk in cooler. Observed raw steak stored over package of pre-cooked pork. Observed raw steak in walk in freeer with commercial packaging open stored over ready to eat foods in walk in freeer. CDI, foods relocated for proper storage. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some plates and bowls stacked along prep lines with food debris on food contact area. CDI, equipment relocated for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed baked potatoe in warming unit at 100 degrees F. CDI, operator reheated baked potatoe to 193 degrees F. Warmer was not holding required temperature and not in good repair. Potatoes placed in warmer next to non-functioning unit while on-site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed rice at 50 degrees F, cheddar cheese stacked high and at 51 degrees F in prep refrigerator and chicken in prep unit near bar next to heat lamp at 60 degrees F. CDI, foods voluntarily discarded by PIC. Repeat.

General Comment: 3-307.11 Miscellaneous Sources of Contamination - C - Ensure foods protected from miscellaneous sources of conamination. Observed refrigerators lined with Cryopac ice pack blanket on top of prep refrigerators and in contact with some food. Ensure proper approved food contact surfaces intended for food contact is used if in direct contact with food. Such equipment may include container lids.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on counter surfaces in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed bread and baked potaote warmer not holding required temperature. Facility instructed to store TCS in adjacent warming cabinet until warmer is repaired.

6-501.12 Cleaning, Frequency and Restrictions - C - General cleaning needed on floors in hard to reach areas in facility including behind bar coolers, sides of cooking equipment in kitchen and floors of walk in coolers and storage areas. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken tiles on floors in kitchen and baseboard floor / wall juncture damage at can wash.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available due to battery not working at 1 hand washing sink. CDI, employee repaired unit so that disposable towels provided while on-site.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored over raw fish and raw beef removed from commercial packaging stored over fries in low reach in freezer. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce cold held in prep unit at 51 degrees F and cheddar cheese with date of preparation of 53 degrees F. CDI, operator voluntarily discarded foods.

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 cubano sandwiches cold held at 45 degrees F with date of preparation of 8/18, rice with date of preparation of 8/11 at 44 degrees F, pimento cheese with date of preparation of 8/11 at 44 degrees F, observed gumbo with prep date of 8/18 at 43 degrees F. Observed potatoes with preparation date of 8/17 at 45 degrees F. CDI, operator voluntarily discarded foods.

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 turkey stacked in deep container that was portioned and cooling in walk in cooler. Observed pico cooling in tightly covered container in walk in cooler. CDI, cover partially removed from pico to facilitate heat transfer and turkey placed in shallow sheet pan to rapidly cool. Repeat.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed thermometer used in kitchen not accurate to within + or - 2 degrees F and operator stated small diamter probe thermomter not on-site. CDI, PIC able to locate accurate small diameter probe thermometer while on-site and stated facility scheduled to get additional thermometers on-site tomorrow.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pan stored at 3 compartment sink nearby soiled dishes. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed clean plates not covered / inverted near pizza station with food debris spilled on food contact surface. Invert or cover to prevent contamination.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed door of low cold hold refrigerator not completely closing. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris, grease and soil accumulating in fryer unit equipment doors and debris on top of dish machine.

2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment and an employee touch face without washing their hands. Observed an employee turn faucet off with their bare hands. CDI by instruction.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed oyster tags not being retained with box of oysters and PIC stated that they may have recorded date box was open and was unsure if last tag was from open box of oysters in walk in cooler. CDI by instruction and PIC voluntarily discarded remaining box of oysters in open box.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed employee washing equipment at chemical dish machine but no chlorine sanitizer available and tested 0ppm as registered by test strips. CDI, operator replaced empty chlorine bucket with new one but operator not able to calibrate dish machine while on-site. PIC stated that EcoLab was contacted and will use vat of 3 compartment sink to sanitize after washing and rinsing in dish machine. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates stored as clean but soiled. Observed can opener stored as clean but soiled with food residue. CID, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sour cream and lettuce overstacked above 45 degrees F. CDI, operator relocated foods to rapidly cool

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed open package of mozzarella cheese that employees were not sure when open and tray of cooked sausage prepared on Saturday not date marked in walk in unit. CDI, operator voluntarily discarded foods.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed recently prepared lettuce cooling in covered bin in walk in unit. CDI, operator removed cover to facilitate heat transfer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet / soiled cloths stored on counter surfaces throughout kitchen.

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 3 ice scoops stored in soiled holsters and in-use knife stored in soiled flip top door bracket at prep table.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 3 lights out under hood ventilation system, a broken chip storage bin. Observed dish machine not calibrated and providing required sanitizer to sanitize equipment. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 2 wire fryer baskets and 2 metal strainers in poor repair with broken wires. CDI, operator removed items from use. 4-501.12 Cutting Surfaces - C - Observed 3 cutting boards with heavy scratches and heavy staining and in need of replacement.

5-501.13 Receptacles - C - Observed damage to bottom of outdoor dumpster. Replace to prevent pest harborage.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed that french dip on Lightning Lunch Menu contains shaved prime rib, which is not a fully cooked product per main menu. Ensure that french dip item gets both a disclosure and reminder for all menus on which it is listed. VERIFICATION REQUIRED within 10 days to determine compliance.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed rubbing alcohol stored at bar area next to clean glassware. CDI: Rubbing alcohol relocated to office area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two unlabelled squeeze bottles (water and oil) along cook line.

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 back hand sink near produce/raw wing walk in unit and hand sink adjacent to cook line coming loose from wall. Ensure that all sinks are firmly sealed to wall using fresh caulking.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink used to hold linens, effectively restricting access to sink for handwashing. CDI: Linens blocking sink were removed and access restored. REPEAT.

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 that double wrapped queso in walk in cooler failed to fall below 45F after the total 6 hour cooling time. CDI: PIC had all queso that faled to meet cooling parameters discarded and new queso scheduled to be prepared.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Obseved pork, spinach, diced tomatoes and romaine holding between 48F and 52F in cold drawers and in salad prep line. Door to reach in unit was left cracked, likely causing the spinach temperature to increase. Pork had been prepared at room temperature and placed directly into cold holding drawer. CDI: Out of temperature product was immediately removed from line and placed in walk in unit for rapid cooling below 45F. Product replaced with product from walk in reading 41F. 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 two unlabelled containers of dairy cream in walk in and in reach in unit on expo line. Cream from walk in was opened earlier today, but the opening date of the cream in the reach in was unknown. CDI: Cream from reach in voluntarily 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 queso cooling in tightly wrapped containers in walk in unit. Product had less than an hour remaining to fall from 52F to 45F. CDI: All four containers of queso were vented and placed closer to fan to facilitate rapid cooling. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed several of the cold drawers on line with damaged handles, as well as a torn gasket on the reach in freezer by chicken wing prep area. 4-502.11(A) Maintain utensils in good repair. Observed badly pitted pots for chili and gumbo stored on back drying rack. Ensure that utensils are replaced when they are no longer smooth or easily cleanable.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee washing hands for less than 15 seconds at handsink adjacent to warewashing area. Observed another food employee using bare hand to turn off faucet. CDI: Instruction with PIC present. Employees re-washed hands. Significant improvement has been shown in handwashing habits since previous inspection. Observed multiple employees washing hands properly compared with the last visit. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ladder partially blocking access to back handsink near prep table. CDI: Ladder moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several tongs and scoops that were stored as clean with visible food residue on them. CDI: All soiled utensils were removed from service and placed at three compartment sink for warewashing.

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 several items cooling in walk in on speed rack and the temperature did not change after 15 minutes due to malfunctioning equipment. CDI: All cooling items were moved to the produce walk in where they cooled to below 45F within 15 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ranch at 49F in an ice bath where the ice did not sufficiently cover the product. Observed walk in cooler blowing air at 47F and several items in the walk in holding at 45-46F. Unit had door left open throughout inspection. CDI: PIC called for maintainence during inspection. Workers arrived during inspection to add freon to unit. After maintanence, air was blowing from fan at 39F and all items within unit had cooled to 40-41F. Ice bath levels were elevated for ranch and temp fell to 43F by end of inspection. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ranch and mexi-ranch cooling in prep units designated for holding and guac cooling in a tightly covered container above freshly cooked onions and peppers reading 150F. CDI: Dressings relocated to walk in for rapid cooling and guac was vented. Freshly cooked product was moved to the top of speed rack.

3-302.15 Wash fruits and vegetables prior to use. Observed that stickers are still not being removed from avocados prior to washing. REPEAT.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed two employees moving from cook line to handling walk in door without changing gloves or washing their hands. Employees then went to work with ready to eat foods after leaving walk in. CDI: Employees instructed to remove gloves when leaving the cook line and wash hands before returning to their line tasks and donning new gloves. REPEAT. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees using bare hands to turn off faucet at handsink. CDI: Instruction and re-washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed straws in back handsink near warewashing area, indicating that the sink was being used for dumping in addition to handwashing. CDI: Debris removed and employees instructed that sink is only for handwashing. REPEAT.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags not in chronological order with several tags missing the date the container was depleted. VERIFICATION REQUIRED within 10 days to determine long term compliance of shellstock tag organization.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees changing tasks from working on cook line to retrieving food from walk in (touching the handles of equipment) and then returning to working with ready to eat food on the cook line without changing gloves or washing hands. CDI: PIC instructed employees to remove gloves when leaving the line or changing tasks and wash their hands before donning new gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed crab butter hot holding at 125F in wells. CDI: Butter reheated to 174F in steamer and placed back in well.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredhead potato mix (cheese, bacon, etc) holting at 49F in reach in. CDI: Product relocated to walk in for rapid cooling. Significant cold holding progress has been made since the previous inspection and point were not escalated as a result. 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 two pans of hot dogs, a container of pimento cheese, a container of chicken salad, and half and half cream throughout facility with no marking system to indicate prep or opening date. CDI: All undated products were voluntarily discarded by PIC. Datemarking in walk in cooler is in compliance, but it seems that when pans are "flipped" at night, they are not being re-labelled properly. PIC plans to have meeting with staff to discuss datemarking.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled squeeze bottles and spice shakers on cook line. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed that stickers are not being removed from avocados prior to washing process. Remove sticker before washing.

4-501.11 Maintain equipment in good repair. Observed missing drip pans in the hood. Buckets are being used as a makeshift catch pan. Replace these.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open and lid damaged on trash dumpster.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed several employees changing gloves without a proper handwash in between gloves. CDI: Had PIC address handwashing to employees through education and had them rewash hands and put on new gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed expo line handsink partially blocked by dish racks and the back prep handsink blocked with linens. CDI: Items blocking sinks were moved and employees instructed to only use handsinks for handwashing. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer supply feeding into three compartment sink or dish machine at the time of inspection. All sanitizer spray bottles were filled from three compartment sink and also read 0ppm quat sanitizer. Fresh containers of sanitizer were placed at both three compartment sink and dish machine, though dish machine still registered 0ppm chlorine sanitizer. Work order was placed during inspection for dish machine. Facility is using three compartment sink for all warewashing until repairs are made. VERIFICATION REQUIRED within 10 days to determine compliance with sanitization of food contact surfaces.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed soup, queso, and chili inside a hot box holding below 135F. PIC stated that steamer is inoperable, and that the items were most likely not reheated properly before being placed in the hot box. CDI: All out of temperature items were reheated above 165F on the stove top and placed back into hot box for proper hot holding. Technician arrived on site to repair steamer during inspection. VERIFICATION REQUIRED within 10 days to determine long term compliance with reheating using steamer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items inside salad cold holding unit holding between 48F and 52F during inspection. PIC stated that the unit had been freshly stocked this morning with items from the walk in cooler. All items in the lower portion of cooler were relocated to the walk in for rapid cooling and the items on top of salad unit were placed on TPHC until repairs could be made to unit. VERIFICATION REQUIRED within 10 days to determine long term cold holding compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items cooling in walk in unit while covered in large plastic containers. Observed rice cooling properly on sheet pan, but hot chicken was placed directly under it on the speed rack, causing the rice to absorb heat from below, slowing it's cooling process. CDI: All cooling items were vented to allow for rapid cooling. Items were rearranged on speed rack so that hottest item was placed on top and cooler items were beneath them.

3-501.13 Use approved thawing methods. Observed shrimp thawing under running water holding at 70F in prep sink. CDI: Shrimp were panned and taken to walk in for cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some unlabelled spice shakers along cook line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth in bar area not held in a sanitizer bucket and the cook line and expo line sanitizer buckets reading 0ppm quat sanitizer. (Both were filled from the three compartment sink before supply was replenished). CDI: Both buckets were refilled with sanitizer reading between 200 and 400 ppm from three compartment sink.

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 small knife stored in a hole on the bun warmer adjacent to hot box. CDI: Knife moved to clean surface on top of bun warmer.

4-501.11 Maintain equipment in good repair. Observed steamer for reheating foods for hot holding, as well as salad cold holding unit inoperable at the time of inspection. Technician arrived during inspection to repair steamer and work order was made for salad unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris buildup on top of dish machine and on shelves adjacent to three compartment sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage stored on top shelf in walk in cooler over covered prepped food items. CDI: Drink as voluntary discarded.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one employee recontaminate hands by touching faucet with bare hands. CDI by rewashing following correct procedure.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsinks at the bar and on the cooking line blocked with trashcans. REPEAT. CDI by moving trashcans.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed last weeks worth of shellstock tags with no date mark. CDI by instructing employee that dates must be recorded on tag upon sale of batch. several months worth of dates were seen with proper dates recorded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two metal containers with slight build up of debris. CDI by removal for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits and marinara in a steam well measuring at 125 and 127 respectively. Steam well was not plugged into a power source. CDI by voluntary disposal of food and plugging in the steam well.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a single layer of portioned lettuce and tomato slices measuring at 52. All other layers measuring 45 and under. CDI by voluntary disposal of top layer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a starbucks drink sitting in the hand wash sink next to the fry station. CDI-The drink was discarded. Only use hand wash sinks for hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the chicken lowboy not holding product at 45F or below. CDI-The bottom drawer containing 4 pans of chicken and a container of bagged pasta were placed into the walk in cooler to finish cooling from prep earlier today. The cooked chicken was discarded. Maintenance has already been called and will be out today or tomorrow.

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 a container of chicken salad cooling in a reach in cooler that is constantly being opened for use. CDI-The product was placed into the walk in cooler to allow for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed two rusted shelves in the pizza prep reach in cooler. Have replaced. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cutting boards with deep grooves. They are no longer easily cleanble. Manager stated that they have already ordered new boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the back of the cold holding unit, the faucets to the hand wash sinks, the fan covers in the walk in cooler and freezer, the pipe underneath the spray hose at the dish machine, and the inside of the wing cooler. Have all thoroughly cleaned.

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 grout beginning to degrade near the dish machine, and near the pizza prep cooler. Have regrouted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed plastic cup on top of steamer. CDI - PIC voluntarily discarded. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in kitchen handsink. CDI - PIC reminded all staff to only use handsinks for handwashing. -1- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on tongs and stacked bus tubs and sticker residue on the outside of plastic and metal containers. CDI - PIC pulled the tongs and containers for cleaning in dish room. REPEAT -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad dressings at room temp in an ice bath at 54F. CDI - PIC placed these temporarily on time and will discard after 4 hours. Emailed TPHC form today. -1.5-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the bar area. Maintain and increase as necessary pest control schedule. -0- REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with watch on wrist. CDI - PIC instructed removal. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee with long beard and no beard guard and another food employee with no hair restraint. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on cutting boards and prep tables in the kitchen. Keep in sanitizer solution between uses. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal bowls on the drying rack. CDI - Bowls separated to air dry. -0-

4-501.11 Maintain equipment in good repair. Observed standing water in the bottom of the prep cooler and to the left of the walk in near the cook line, pitted pots, missing drip pans in the hood and deeply stained plastic bus tubs. Repair or replace these. -0-

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease buildup behind cooking equipment. Clean behind the equipment often enough to prevent buildup. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a trash can and rack stored in front of the hand at the cook line blocking access. CDI- Move dto another location. Keep the sink clear for proper hand washing when required. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the cook line hand sink. CDI- Paper towels were placed at the sink during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed build-up on the can opener and slicer. Clean and sanitize regularly. CDI- Clean and sanitized during inspection. REPEAT 4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine measured 0 ppm of chlorine due to the hose not being down in the sanitizer bucket properly. CDI- Hose was adjusted, machine primed and now at 50 ppm.

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 chili in a half pan in the walk-in cooler made yesterday at 51 F. CDI-Due to improper cooling product was voluntarily discarded. Reviewed proper cooling procedures and options with the PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed soup and chili in the walk-in cooler not properly date marked. Observed several TCS foods left in proper coolers overnight not date marked. CDI- PIC allowed to date mark during inspection.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed residential Raid in the facility at the bar. CDI- Discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at the bar area. Keep floors free of standing water and clean floor drains frequently. Contact pest control for service to ensure the facility is pest free.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed build-up on the floors under cook line. -Observed build up on the walls at cook line and dish area. -Observed build-up on ceiling vents throughout.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap observed at one of the two kitchen hand sink. CDI- Soap placed at the hand sink during inspection. Keep sinks properly stocked at all times to ensure proper hand washing.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed some tags without the date the last shellstock was used. CDI- Corrected by instruction.

3-302.11(A) Separate the different types of raw animal foods. -P Observed bucket with raw chicken wings stored on top of beef. CDI- Moved to another location. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked cooled baked potatoes stored on top of boxes of raw oysters in the walk-in cooler. CDI- Potatoes discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed build-up on the tea urn nozzles and slicer. Clean and sanitize regularly. CDI- Clean and sanitized during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed black beans, corn, chick peas, and various other foods in the top rail at the line coolers at 50>F. Some foods in the same units were below 45 F and the ambient air for both units was below 45 F. CDI- Discarded some products and used insulated pans and ice sheets to maintain temperatures of foods. VR 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 Large container of salsa in the walk-in cooler measured 63 F observed covered in the walk-in cooler. All items are from the can and not heated. Leave vented for rapid cooling. REPEAT CDI- Vented.

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

5-205.15 Maintain a plumbing system in good repair. Observed water at the rear hand sink cut off at the valves due to needing repairs. Repair hand sink.

501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles at the wait area. Replace damaged tiles. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on the floors under prep area.

2-301.14 Wash hands after activities that contaminate them.-P Observed dishwasher handling soiled and clean plates wearing the same gloves. CDI - PIC instructed handwashing and glove changing with instruction. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed line of front line plates with devris present. CDI - PIC had dishwasher clean plates. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of bleach without label. CDI - PIC labeled container. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several contienrs of cooling meats, such as shrimp, with tight fitting lids, as well as lettuce. CDI - PIC vented containers and instructed to do so in the future while cooling. -.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the bar area near the first dump sink. Maintain drains and flush with water at the end of service at night. -0- REPEAT

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked prep door handle near pizza oven and rusting shelving in the same unit. Repair these. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid ajar on dumpster. Keep closed. -0-

6-303.11 Intensity-Lighting - C Observed two lights out under the hood system. Replace these bulbs.-0-

4-501.114 Maintain sanitizer at correct concentrations. -P Dishwasher not registering sanitzer . CDI Ecolab rep arrived during inspection and primed machine and registered appropriate levels of sanitizer.-0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spring mix, spinach portions, and diced tomatoes above 45 degrees see chart above. CDI all items discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous filter flies in bar area. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in prep area need to be replaced or resurfaced. -0 points-

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

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. Observed wall behind dishwasher in need of cleaning.

4-602.11(E)(4) - Ice machines shall be cleaned at a frequency to preclude accumulation. Observed build up in ice machine. Clean. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal food pans with melted plastic wrap and one with food debris all stored as clean; dried food debris on slicer. CDI - Pulled for reprocess.

General Comment 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 One container of sauce in walk in cooler dated to expire 2-23-15.

General Comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple containers of oils and dressing in kitchen with no label. CDI - All labeled.

General Comment 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies on bulk can goods rack. Continue with pest control service.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple pans wet stacked together on dryiung racks. CDI - Separated.

General Comment 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in need of resurfacing. 4-501.11 Maintain equipment in good repair. One split gasket on low prep cooler. Replace.

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 shelves at bar and on nonfoood contact surfaces of deli slicer. Clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels at handsink in kitchen. CDI - Papertowels restocked during the inspection.

General Comment 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Grits and soup reheating in steam table; unlikely to reach 165F within 2 hours. CDI - Items placed on grill top to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cooked pasta, cooked chicken, and shredded cheese above 45F in cold drawer. CDI - Items discarded as they were in cold drawer since last night. VR - Will return within 10 days to verify correction.

General Comment 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. Ice scoop stored with handle contacting ice in bar ice bin. CDI - Scoop reinserted with handle above ice.

General Comment 4-501.11 Maintain equipment in good repair. Chipping paint and rust on shelves near prep sinks.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Keep beer coolers free of standing water.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed the handsink at the bar had been used as a dumpsink. 6-301.14 Post a handwash sign at each handsink. Signs given to the PIC as they were not posted at all handsinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several items in the cold holding drawers at >45F. Return visit required. Items placed on ice. Also observed blanched green beans at 60F. these were discarded. Facility needs to monitor temps on the prep line as many items were 45-46F.

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 spinach and corned beef were past the 4 day limit for holding at 42-45F. CDI - discarded.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a towel sitting on the cutting board on the line. CDI - placed in sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Keep the beer coolers clean and free of standing water and debris.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Maintain sanitizer at approved levels. Observed the dish machine was at 0 ppm. After priming, it began to sanitize at 100 ppm. CDI.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food at 45F or below. Observed shredded cheese and cut lettuce at 56F and 61F in the cold holding unit across from the stove. CDI - moved to the walk-in to cool.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Facility must have a proper consumer advisory on their menu for all undercooked items. Observed the facility has parasite destruction for salmon and says they will cook it to order upon request, but salmon is not an item that has been identified on the menu with a consumer advisory. On the Late Riser Menu, the breakfast burger and the steak and eggs both list "eggs over easy." However these items have not been identified and there is no consumer advisory on the menu. PIC says he will buy pasteurized eggs from the grocery store this weekend while decisions are made on the menu corrections. Return visit required.

Observed the hot water handle fell off the 3 compartment sink. Repair. Plumber was called immediately.