131 MAIN

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed dishes with sticker residue stored as clean. CDI - PIC moved items to dish pit for w/r/s. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insect in kitchen area. PIC to address pest service frequency to include possible addition of an air curtain or other pest exclusion device at kitchen back door.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item was removed to be returned to the supplier.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ground beef stored above whole muscle and raw beef stored above deli ham in the walk-in cooler. CDI - Items were moved to the correct order.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed a missing date mark from open deli ham in the walk-in cooler. CDI - Manager dated the product for the date it was opened. Improvements made from previous inspection due to all other products having date marks.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed Guacamole being held on time without it being present on the TPHC policy. CDI - Guacamole was added to the policy during inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 500+ ppm Quat sanitizer in the bar 3-compartment sink due to 5 tablets being used. CDI - Sanitizer was diluted. Observed butane canisters stored above bottled drinks in dry storage. CDI - Butane was removed.

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 cooked shrimp and boiled eggs attempting to cool in a small under counter cooler. CDI - Items were moved to the walk-in to rapidly cool.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ice cream scoops inside of a 80 degree container of water.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet-stacked dishes.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster lids, doors and a missing drain plug.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe off soiled gloved hands with cloth. CDI- EHS discussed with PIC, PIC had food employees remove cloths from area and discard gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw steak, raw chicken, house portioned veggie patties, and hot dogs temping above 41F at WIC reach-in door. Door unable to be maintained closed due to gaskets being in disrepair. CDI- PIC removed items to ice baths due to items being within parameters. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed corn salsa, diced tomatoes, and wild rice held without dates in cold holding units on cookline. PIC stated that items had been prepared on yesterday morning. CDI- EHS discussed date marking, PIC applied correct dates due to being aware of when items were originally prepped. 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 portioned ribs cooling at a rate below .12F/min in WIC due to ice bags not contacting all areas of items, item being tightly wrapped and stacked. CDI- EHS discussed cooling methods, PIC had food employees prepare additional ice bags to be placed on ribs. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in solutions below 150ppm. CDI- PIC removed buckets to be refreshed to above 200ppm. EHS confirmed.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach-in doors for WIC in disrepair, gaskets of low RIC at entrance of kitchen in disrepair. PIC stated that a work order had been placed. Gaskets being in disrepair are causing doors not to fully close, TCS food in area temping above 41F. See item #22.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 Metal containers with dried food debris. *CDI - PIC placed items into dish are to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

*REPEAT* 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Roasted corn and cooked Green beans from yesterday above 41F in WIC. Observed - Coleslaw prepped at 8:55AM and placed in WIC above 41F. *CDI - PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Caesar Dressing (contains pasteurized eggs), Quinoa and Cooked Artichoke above 41F in right flip top unit. PIC voluntarily discarded items. A verification visit will be conducted within 72 hours to verify that the right prep unit has been repaired and can maintain cold holding temperatures. NOTE: PIC stated they were aware unit was having issues yesterday and used ice bags to assist with temperature management. Called company for repairs yesterday and expect them to repair unit some time today. PIC will hold food on time today discarding all items out of temperature after 4 hours. EHS observed foods labeled with time. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- *Observed - Coleslaw Prepped this morning held on time past its 4 hour time hold. Food labeled for 8:55AM without being discarded at 12:55PM, observed by EHS at 3:08PM. *CDI - PIC voluntarily discarded it.

*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 - Roasted Corn, Cooked Green Beans and Coleslaw above 41F past time parameters for proper cooling. *CDI - PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet Stacking of multiple containers stored clean on clean dish shelving during time of inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed blanched asparagus and roasted cauliflower cooling at a rate too slow to meet cooling parameters. Asparagus prepared @8am and cauliflower prepared @10:30am. Product cooled on speed rack with other cooked foods- EHS recommended spacing product every other “rack/shelf” for better air flow and use of sheet trays instead of insert pans. CDI: Asparagus placed into ice bath for rapid cooling (42F @12:39pm) Roasted cauliflower moved to sheet tray on top shelf of walk-in cooler (43F @12:39pm). REPEAT VIOLATION. 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 mixed salad greens cooling at a rate too slow to meet cooling parameters. Product prepared @11:10am. Product cooled in covered plastic insert pan- EHS recommended venting product and for product to remain in ice bath for longer period of time. CDI: Salad greens placed into smaller portioned pans (46F @12:40pm).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted chicken being held below 135F in sauté steam well. PIC stated product prepared daily between 10am-11am. CDI: Food employee reheated product (171F). REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed blanched asparagus and roasted cauliflower cooling in metal insert pans stacked closely together with other cooked foods on speed rack. Asparagus prepared @8am and cauliflower prepared @10:30am. EHS recommended spacing product every other “rack/shelf” for better air flow and use of sheet trays instead of insert pans. CDI: Asparagus placed into ice bath for rapid cooling (42F @12:39pm) Roasted cauliflower moved to sheet tray on top shelf of walk-in cooler (43F @12:39pm). Observed mixed salad greens cooling in covered plastic insert pans. Product prepared @11:10am. EHS recommended venting product and for product to remain in ice bath for longer period of time. CDI: Salad greens placed into smaller portioned pans (46F @12:40pm). REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dish wet stacked in dish storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion blender and lettuce spinner stored as clean soiled with food waste. CDI: PIC sent items to be W/R/S.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed blanched fries and rice cooling too slowly to meet cooling parameters. See violation #33 and temp chart for details. PIC stated unit in defrost during inspection. Upon unit coming out of defrost cycle, foods began to cool rapidly. EHS recommended having unit serviced so that even during defrost TCS foods can continue cooling. CDI: Education provided and product began cooling once unit out of defrost.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice being held below 135F in warmer cabinet at front service bar. PIC stated product prepared @between 10am-11am. CDI: Education provided and PIC placed product on TPHC as both short-term and long-term means of compliance. PIC added rice to TPHC form during inspection. Observed baked chicken being held below 135F in steam well. PIC stated product prepared between 10am-11am. CDI: Education provided and product reheated in oven (178F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk at waitress station being held above 41F in ice bath. Product placed into unit @11am. CDI: PIC placed product on fresh ice bath and product cooled down (41F). Observed several racks of ribs being held above 41F in walk-in cooler. Product prepared 10/28/24. PIC stated process is to cook, cool, portion, cool and then cook to serve. CDI: Education provided and PIC voluntarily discarded product. Observed various TCS foods being held above 41F in assembly make table. Product with various prep dates. PIC stated all foods removed from unit nightly and stocked fresh each morning between 10am-11am. Ambient temp of unit fluctuated between 40F-50F depending upon frequency at which table was opened. TCS foods did begin returning to normal temperatures (39F-41F) within parameters but EHS recommended servicing unit as preventive measure. PIC placed product on TPHC for short-term compliance. EHS will return within 3 days for compliance visit to verify unit repaired and properly maintaining 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 blanched fries and rice cooling on thin sheet trays on speed racks in walk-in cooler. Blanched fries possibly stacked too deep. PIC stated unit in defrost during inspection(defrosts every 3-4 hours). Upon unit coming out of defrost cycle, foods began to cool rapidly. EHS recommended having unit serviced so that even during defrost TCS foods can continue cooling. CDI: Education provided and product began cooling once unit out of defrost.

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 cooked corn, cooked broccoli, and cooked pasta cooling in refrigerated drawer at prep line. CDI - Items were placed on TPHC. PIC has been advised to conduct proper cooling step in walk in cooler prior to placing items in flip top coolers or refrigerated drawers or to reduce the amount of prep time for items. -0.5 points- 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer for high temperature dish machine not functioning. CDI - PIC was able to obtain new battery. PIC has been advised to conduct frequent checks of high temperature dish machine using max/min thermometer. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shaved prime rib holding above 41F in cold holding reach in drawers, see temperature chart. PIC stated this cooler is loaded fresh from product in the walk in, PIC believes employee had product out during prep process this morning and put shaved prime rib directly into unit, leading to rise in temperature. EHS suggested limiting the amount of time products are out on countertops during prep process to avoid rise in temperature. CDI- shaved prime rib brought to cooler to cool before placing back into cold holding unit. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 1x container of sliced ham marked 3/23, had exceeded 7 day limit. CDI- product voluntarily discarded, PIC discussed with employees. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a sheet tray of ribs that were in cooling process, stored on the floor underneath shelving in walk in cooler. REPEAT. Note: different violation than previous inspection, previous referenced food too close to handsinks without splash guard, this is a violation of food being stored on floor.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water holding utensils around 128F, needs to be turned up to maintain at 135F.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in door portion of walk in cooler, EHS showed PIC gaskets of concern. PIC stated these will be ordered and installed immediately. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple of individual colored cutting boards (specifically green and brown on cook line) with deep grooves, in need of replacement.

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 cleaning needed on walk in cooler fan grates, dust buildup accumulating.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed a bag of trash on top of dumpster outside of facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple metal containers stacked together with sticker residue on outside. Current storage has inside of metal pans (food contact surface), contacting outside of pans that have not been properly cleaned with sticker/paper residue attached. PIC stated dishwasher in facility is a new employee. CDI- dishes removed for proper cleaning, PIC will discuss with all dishwashing employees.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed a couple of dented cans stored with canned goods throughout facility. PIC stated these items are typically set aside for credit. CDI- cans removed during inspection, set aside for credit from distributor. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food prep tables directly next to handsinks with no splash guards. EHS suggests splash guards on handsinks to avoid contamination of nearby food on prep tables.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no quat sanitizer or low quat sanitizer in a couple of the red sanitizer buckets during inspection. PIC ensured dispenser was working when refilling containers, will discuss with employees about changing sanitizer more frequently. CDI- sanitizer refilled in buckets.

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 handles contacting lettuce and kale in cold holding drawers at prep line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of plastic and metal containers wet stacked. Allow for equipment/utensils to air dry before storing and stacking.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from piping near water heaters, PIC is aware of issue, waiting on a part to properly fix.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed one container of loaded baked potato soup holding below 135F in hot holding cabinet, see temperature chart. EHS discussed reheating process with PIC, PIC stated when this product gets too hot the consistency of the soup is runny. EHS discussed reheating to 165F (or above) before placing into hot holding units. CDI- soup reheated to 165F before placing back in cabinet.

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 cooled racks of ribs holding above 41F in walk in cooler, ribs are stacked on top of each other and stored near service door. EHS found that this was the only product holding above 41F in walk in cooler, both PIC and EHS are unsure if products have improperly cooled or if raise in temperature is due to proximity to service door. CDI- PIC voluntarily discarded products out of temperature, EHS discussed proper cooling methods and storage of ribs to avoid temperature issues. EHS suggested moving permanent storing area for ribs away from service door to avoid rise in 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed racks of ribs wrapped with plastic actively cooling on sheet trays in the walk in cooler. Ribs are tightly packed together, EHS found ribs had been wrapped with plastic wrap and tightly packed onto sheet trays before cooling fully. CDI- cooling methods adjusted, PIC placed bags of ice on product to rapidly chill. EHS discussed separating ribs among more sheet trays, not wrapping with plastic until fully cooled. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed employees removing stickers from washed vegetables and cutting directly into avocados and lemons. EHS explained that stickers shall be removed prior to washing, fruits/veggies should be washed and then can be used after proper washing. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in dessert prep area with deep grooves, no longer smooth and easily cleanable, in need of resurfacing or replacing.

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. 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 water bottles stored on shelving directly next to raw onions. Employee water bottles are plastic bottles, not in cup with a lid/straw to avoid contamination when handling drinks. Ensure employees are drinking in designated areas where contamination of food cannot result, handling beverages to prevent contamination.

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed facility using TPHC for cut lettuce and cut tomatoes, PIC was keeping track of time mentally but did not have discard time physically written down. CDI- EHS discussed time requirements, time placed on products during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed racks of ribs wrapped with plastic actively cooling on sheet trays in the walk in cooler. Ribs are tightly packed together, EHS found ribs had been wrapped with plastic wrap and tightly packed onto sheet trays before cooling fully. CDI- cooling methods adjusted, PIC placed bags of ice on product to rapidly chill. EHS discussed separating ribs among more sheet trays, not wrapping with plastic until fully cooled.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one shaker filled with seasoning with no label at cook line.

3-302.15 Wash fruits and vegetables prior to use. Observed halved avocados contacting the outer skin of avocados with stickers attached, had not been properly washed. Ensure stickers are removed on avocados and properly washed before cutting.

4-501.11 Maintain equipment in good repair. Observed gaskets on low reach in unit (labeled #13) beginning to show signs of damage, splitting at top seal. Observed walk in cooler gasket beginning to split.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at hand sink at bar area. CDI- EHS provided handwashing sign during inspection.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a pen that was inside of a bus tub of blanched French fries. PIC believes the pen must of fallen out of pocket of chef coat this morning during prep. CDI- pan of French fries voluntarily discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed boxes of unwashed produce (romaine lettuce heads) stored above plastic containers of washed lettuce in the walk in cooler. CDI- boxes re-arranged, unwashed produce on the bottom shelf and washed produce above these boxes.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of plastic and metal containers that were wet stacked on clean dish shelving. Note: points left at half demerit due to improvement in this area, EHS observed facility attempting to stagger dishes, air dry before stacking. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go boxes stored upright, not covered by protective packaging. Ensure these boxes are kept inverted or in protective packaging until used.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed signed employee health policies that did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy for employees to review and sign. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee unsure of specific illnesses and symptoms related to foodborne illness. Employee understood the general policy of not coming to work sick, but was unable to discuss specific symptoms and illnesses, facility did not have a posted policy but did have signed documents from employees. CDI- EHS discussed importance with PIC and employee, provided MCHD handout with symptoms and illnesses and suggested facility reviews policy with employees.

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

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch top layer of lettuce with bare hands during inspection. CDI- top layer of lettuce discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility using a high temp dish machine that was converted into a chemical dish machine during inspection. Machine was converted due to a malfunctioning booster heater, facility has ordered part and is awaiting arrival and installation. Sanitizer was registering at 0ppm during inspection. PIC stated that repair technician was there last night, stated that chemical was working at the time that he left. PIC was able to call repair technician and repair tech arrived on site to fix dish machine during inspection. Machine was registering at proper sanitizer concentration (between 50-100ppm) by the end of the inspection. Facility typically uses a high temperature dish machine, this is only a temporary fix, EHS provided test strips for temporary period. PIC stated he will let EHS know when booster heater part arrives and machine is back to full functionality. VR by 10-17-21 to ensure dish machine is properly sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few products (kale, lettuce, deviled egg mix, portioned chicken, blanched fries) in the prep top's and in cold holding drawers holding above 41F, see temperature chart. Products were stacked well above the fill line, causing the rise in temperature. Observed a few products (meatloaf, steamed asparagus) holding above 41F in walk in cooler, EHS determined that rise in temperature was due to products that were cooling being placed on speed racks below cold holding products. The rising heat likely caused products to rise in temperature. CDI- products that were over the fill line were divided into smaller portions, brought to walk in cooler to rapidly cool. EHS discussed with PIC to avoid putting products that are actively cooling below products that are cold holding in walk in, due to heat rising and rising temperature of products.

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 a few products in prep top units with no date mark (egg whites, quinoa, pimento cheese). PIC stated that these products had just been placed into metal containers today from larger stock in walk in cooler, the dates did not follow the product from the larger stock. CDI- EHS discussed with PIC that date needs to follow product.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one bucket of sanitizer registering around 50ppm during inspection. CDI- bucket remade during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of metal pans above dish pit area wet stacked. REPEAT. Note: points not escalated due to improvement from last inspection.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in units holding bottled drinks at serving station, splitting. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a green cutting board in use with deep grooves, no longer smooth and easily cleanable.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken lids on dumpster area, ensure waste containers can be tightly shut with lids.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee lunch bag stored in walk in cooler with retail items. Designate a specific area for employee possessions.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed packages of bread in the dry storage area with black/blue build up on the bread. CDI- PIC voluntarily discarded bread and packages of rolls with black/blue buildup.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed approximately 15 pre portioned racks of ribs from Saturday night holding at 45F in the walk in cooler. Through discussion with PIC, ribs are cooled to room temperature, dipped in duck fat, wrapped in plastic and then placed on speed racks in walk in cooler. Ribs were tightly covered with plastic wrap and stored on a single speed rack. Ribs were tightly stored together, restricting air flow around the products. Observed pre portioned packages of roast beef, chicken and noodles holding at 45F in the cold holding drawers. Through discussion with PIC, products are bagged and then cooled in the walk in cooler before placing in cold holding. CDI- PIC voluntarily discarded ribs that did not cool properly from Saturday night. PIC discarded chicken and noodles that cooled improperly from the day prior, placed roast beef prepared this morning onto sheet trays for rapid cooling. Ribs cooling from this morning and roast beef were placed onto sheet trays, spread thin for rapid cooling. After corrective action, ribs cooling from this morning dropped from 58F to 45F in 50 minutes, roast beef dropped from 45F to 41F in 30 minutes.

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 pre portioned products (ribs, noodles, roast beef, chicken) tightly stacked together in walk in cooler and in cold holding drawers. Ribs, chicken and noodles were improperly cooled after preparation on Saturday and Sunday. Roast beef and one speed rack of ribs were still in the cooling process, as it had been prepared at 9 am this morning. CDI- EHS discussed proper cooling methods with PIC. In the future, ribs will be spread thin across multiple sheet pans for rapid cooling. Pre portioned products (noodles, chicken, roast beef) will be cooled to 41F before placed in cold drawers, will not store tightly stacked together. Cooling ribs and roast beef from this morning were spread thin onto sheet trays and uncovered for rapid cooling. REPEAT.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee drinks stored in an ice bath with blanched fries that were cooling in a prep sink. CDI- PIC removed drinks, discussed proper storage with employee. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condensation leaking from ceiling vents onto prep surfaces and slicer. CDI- HVAC technician called to service vents, moved slicer and food so it is not directly underneath dripping water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans above dish pit wet nested. Air dry before storing as clean. REPEAT.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cooked ribs in the walk in cooler temped at 43F (prepped on 2/14) CDI- PIC voluntarily discarded. Improvement in cold holding on all other TCS foods. -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 ribs cooling from today (cooling started at 8:39AM) took temperature at 10:30A temped at 72F. Ribs were wrapped in plastic and then tightly stacked into a plastic container. CDI - PIC removed ribs from container and placed ribs in a single layer on a sheet pan, placed bags of ice on the product to rapidly achieve the 2 hours from 135-70F. temped product at 11:24AM at 58F. Discussed proper methods of cooling for this product.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket below 200ppm in beverage area. CDI -PIC remade the sanitizer.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toilet tissue and paper towels stored under the women's sink. Relocate to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on prep cooler drawer.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the back prep area handsink. CDI- provided facility with a handwashing sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates at the prep line stored for service however food from the prep cooler is falling on the plates, plates were stored in rows along the cutting board. Recommended to the PIC to relocated the plates to prevent contamination. CDI- PIC relocated the plates and are a single rows instead of two.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the milk stored on ice at the server station at 47F. Observed quinoa and rice in plastic bags the WIC prepped from yesterday at a temp of 45F. Observed sliced roast beef in the reach at 53F. CDI-PIC voluntarily discarded the milk. PIC voluntarily discarded the rice and quinoa. Discussed that temperature shall be taken to ensure cooling parameters were met the day before and utlizing a calibrated thermometer to verify the product reach 41F or below. In further discussion with the PIC the roast beef was placed out a room temperature for 20 minutes., allowed to placed back into the cooler to get down to 41F or below. Checked the temperature 30 minutes later and roast achieved 41F. -REPEAT- ** Appears that from the last inspection the prep coolers are all functioning properly at 41F and below, so some improvement**

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 cooked corn just prepped at 2PM in the walk in cooler covered. CDI- PIC placed corn on a sheet pan to rapidly cool down to 41F.

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 serving utensils in standing water at the server station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers on drying rack wet stacked. -REPEAT- .

4-602.13 Nonfood Contact Surfaces - C Observed the back of the blade insert of the potato slicer accumulating food debris, this appears to be a non-food contact surface of the this equipment.

Repeat Violation-1 pt- 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dry wiping cloths being stored inside of handsink at main bar. CDI- Wiping cloths were removed.

Repeat Violation-Full Points,3- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bleu cheese olives prepared on Sunday sitting on counter at 66F, and inside of reach in at 58F. Olives at counter were not under any time of temperature control. CDI- Olives were voluntarily discarded. Observed items inside of prep cooler holding above 41F. *See tempature chart above* Throughout inspection ambient air of unit was reading between 47-45F. Drawers to unit are not shutting all the way. CDI- Any food prepared today was voluntarily discarded, food prepared today was placed inside of walk in cooler. Suggested that facility not use unit until it gets fixed. *Compliance visit will be made within 10 days to ensure unit has been fixed*

General Comment. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles being stored on floor inside of walk in cooler. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans being stored with cans that are going to be used by facility. CDI- Dented cans were removed.

General Comment. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. At bar, Observed bucket used to hold in-use wiping cloths at 0 ppm quat. CDI- Sanitizer bucket was refilled.

Repeat Violation-0.5 pts- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet nesting.

General Comment. 4-501.11 Maintain equipment in good repair. Observed reach in unit at bar with two broken/missing door handles. Have handles replaced. Observed split gasket at flip top unit that holds fries. Replace gasket.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed server dump and rinse out dish in front handsink. CDI - EHS educated server on only using handsink for handwashing. Sink was rinsed. Observed wet wiping cloth stored on handsink. CDI - Wet wiping cloth was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front handsink without paper twoels or approved alternative for hand drying. CDI - PIC supplied paper towels for front handsink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mangos stored above ready-to-eat foods. CDI - PIC reorganized to correct storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of biscuits at server station without protective covering. Biscuits exposed to working area for drink making, food prep, etc.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed wild rice cooling in bottom portion of prep unit; wild rice would not meet cooling parameters - see temp. chart. CDI - Wild rice relocated to walk in cooler to cool rapidly. Observed noodles cooling in walk in cooler on speed rack. Employee portioned noodles into plastic bags and stacked in container during cooling process. Noodles not meeting cooling parameters - see temp. chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bleu cheese and deviled egg mix holding at 45F in flip top unit. PIC stated it was stocked in prep cooler earlier that morning. Left to use for immediate service. Observed chopped chicken, halved tomatoes, boiled egg whites, ranch garlic, and herb aoili cold holding above 45F. CDI - Chicken and top layer of boiled egg whites voluntarily discarded. Halved tomtoes and herb aoili were taken to walk in to cool rapidly. 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 several items cooling in low reach in units or in flip top units not manufactured for cooling. Other items were cooling in walk in cooler in densely packed containers with plastic lids covering them. CDI - Items were relocated to walk in cooler from prep units and items in walk in were uncovered to cool rapidly. REPEAT. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed low reach in unit with broken gasket so door was unable to close. All items relocated to walk in cooler. Verification required to ensure equipment is fixed and properly cold hold food at 41F or below.

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 spice containers and a large oil container without identifying labels. CDI - Employee provided labels for all items.

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

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato in the temperature danger zone. Refer to temperature chart. CDI - turned up hot holding well. Advised to keep food at 135F and above. Product currently at proper temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product in the temperature danger zone. Refer to temperature chart. CDI - relocated fries to the walkin cooler for a proper cooling procedure. Relocated the 3 items from the flip top to the walkin cooler for a rapid cooling. Educated to prepare food, cool uncovered in the walkin cooler, use thermometers to check temperature, then store in refrigerator units. Prep units such as reach in units and flip top units are not meant for cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed tomato and thai noodle not cooling properly; both products are almost out of compliance for cooling time/temperature criteria. Thia noodle barely met the 6 hr cooling time criteria. The tomato barely met the 4 hr time criteria. CDI - educated to cool uncovered in walkin cooler or use other methods such as ice baths. Removed the lid to the tomato and the PIC placed ice over the thai noodle.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Observed grout missing from in between the tile in the kitchen. Advised to repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the temperatre danger zone. Refer to temperature chart. CDI - pulled items to cool down. Educated that after preparation, cool down rapidly in walkin cooler, use thermometers to verify temperatures, then hold in cold holding units.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items wet stacked on storage rack. Advised to not wet stack items.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing inbetween tile by the front grill. Advised to repair. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall joint in disrepair by the service station. Advised to repair.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands during handwashing by bare hand contacting sink faucets when turning the faucets off. CDI - educated to use papertowel to turn sink off to prevent recontamination. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employees not washing hands before putting on gloves for food preparation. Observed food employees not washing hands inbetween switching gloves.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contacting limes that will not be heat treated and given to customers per order. CDI - advised to discard limes and to wash hands and wear gloves. Food employee complied.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed handsinks throughout facility that is being used to fill up water in containers and used as storage for other items at the bar. CDI - removed items at handsink and educated that handsinks are only for handwashing. Do not block handsinks for any use other than handwashing. 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed salad spinner blocking back handsink. CDI - relocated salad spinner to the side.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw crab above ready to eat salmon in a pull out drawer. CDI - educated to not store raw proteins above ready to eat product. Food employee switched the containers to prevent contamination. The ready to eat salmon is heat treated again per order at a final cook temperature for fish.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies throughout the kitchen. Flies did not contaminate ready to eat foods. Advised to continue pest control.

5-205.15(B) Maintain a plumbing system in good repair. Observed back handsink cold water not working. Advised to repair handsink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed rusted trim in the dish pit area. Advsied to replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed products in the prep units out of temperature. Observed products in the walkin cooler out of temperature. Refer to temperature chart. CDI - educated about proper cooling methods and to cool product down before storing in cold holding units. Educated about being aware of the overstacking; keep product below the chill line in each individual container to hold at proper refrigeration temperatures. Discarded the products from the walkin cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product prepared in the morning and then being directly placed into prep units without cooling down first. CDI - pulled products to walkin cooler to cool down quickly; advised to prepare products, then store in walkin cooler to rapidly cool before storing in cold holding unit. Cold holding units are meant for cold holding not cooling.

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 metal trimming around dishpit hood and ceiling tiles rusted. PIC states that the trimming is being replaced next month.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in cold hold prep units above 45F due to being left out on counter too long before placing in unit. CDI-all items taken to walk in cooler to chill rapidly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from tracks of ice machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf Observed build up in interior of ice machine. Observed a bin of re-usable dishes stored clean with food debris. PIC stated dishes are not used at the moment and may have accumulated debris due to not being used. CDI- dishes taken to be re-washed. Also observed heavy build up of grease on potato slicer fixed on wall. Did not observe item being used during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked and partially cooled corn being divided into smaller portions and placed into plastic bags in deep pan. Observed corn at 64F. Process stopped and corn taken back to walk in cooler to cool on a sheet pan until temperature reaches 45F before being placed in plastic bags.

3-304.14 Linens and napkins may not be in contact with food. Observed damp linens stored in direct contact with cleaned artichokes.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers preparing soup for customers without any hair restraints. Observed hair pulled away from face on all servers.

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 chilll sticks stored in direct contact with shelving of ice cream freezer.

4-501.11 Maintain equipment in good repair. Observed ice cream freezer lid in need of repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items stored in hand sink at bar. CDI-items removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in open cold prep line above 45F due to being overfilled in pans. All items out of temperature taken to walk in cooler to cool down.

Hare 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer labeled Windex. CDI-item 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 improper cooling methods. Observed chicken tortilla soup cooling in deep pan and covered in walk in. Also observed cooked noodles cooling in deep layers. CDI-soup placed in ice bath and stirred, noodles laid flat to cool on sheet pan.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees/servers preparing food such as soups etc without a hair restraint.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados cut through sticker remaining on rind. Remove stickers prior to washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates at dish area stored with food debris and metal pans stored with sicker/label residue remaining. CDI - cleaning process started.

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 some foods including deli ham and turkey and ribs in walk-in cooler and corn in grill cooler not date marked. CDI - items date marked during inspection. Better job on date marking overall!

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 some prepped items being stored in top prep cooler before cooling down to 45F. Observed roasted chicken in walk-in cooler @ 46F that had cooled improperly by being stacked. CDI - chicken moved to sheet tray; prepped items moved to walk-in to rapidly cool.

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 shaker containers of seasonings and squeeze bottiles unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a metal pan of food being prepared over top of open trash can. (Food pan relocated).

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed some sanitizer buckets stored on the floor. (Removed off of the floor).

4-501.11 Maintain equipment in good repair. Observed torn gaskets on cooler drawers throughout kitchen.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat test strips available for use. CDI - by instruction to purchase.

|6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats and purses stored in various areas next to single service items in storage room. ****Investigated complaint request number: 53894 regarding smoke in facility from indoor grill. See visit sheet for more details.

3-501.16 (A)(2) and (B) Maintain Potentially Hazardous Food (Time/Temperature Control for Safety Food) for Cold Holding at 45F/below.- P Observed several items (see temperature chart) in one of the prep units and reach-in on main cook line > 45F. CDI - maintenance was notified and arrived during inspection to adjust temperatures on cooler for items to quickly cool. Some items were discarded and other items were transferred to walk-in until temperature in cooler can be maintained.

3-501.17 Ensure all Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) are properly date marked. - PF. Observed some portioned items in grill cooler and prep cooler on main line not dated. Observed only day dots on some of these items. Facility in the process of implementing new date marking system. CDI - date labels placed on these items during inspection.

6-501.111 Maintain facility free of insects, rodents and other pests. - PF Observed numerous flies throughout facility. Person in charge informed me that delivery man left door propped open this morning during delivery. Observed fly fan and light working properly. CDI - facility will notify pest company for service.

3-304.14 Store sanitizer buckets with wiping cloths off of the floor.- C Observed quat sanitizer buckets on the floor.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed metal pans wet stacked on dish shelf - Repeat4-903.11 (A), (B) and (D) Properly store clean equipment and utensils. - C Observed pans stored with date label residue remaining.

4-601.11 (A) Ensure equipment food contact surfaces and utensil are clean to sight and touch. Observed two vegetable choppers stored as clean on shelf under prep table with food debris remaining. CDI by taking to dish machine area to be cleaned.

3-501.17 Ensure all foods that are time/temperature control for safety and ready-to-eat are properly date marked. Observed several food items not dated properly. Observed only day dots present. CDI, new date marking system being set up during inspection. PIC having staff write in dates during inspection. Repeat.

3-304.14 Wet wiping cloths stored in chemical sanitizer must be stored off the floor. Observed several chemical buckets stored on the floor on cook line.

4-901.11 Air-dry equipment and utensils before stacking. Observed a few pans stacked wet on shelf. Improvement noted on air drying overall.

5-103.11 Hot and cold water with adequate pressure must be maintained at all fixtures. Observed hot and cold water at bar handsink coming out in a trickle. Not enough pressure to properly wash hands. CDI, handsink being repaired during inspection; maintenance is set to come out today and look at sink.

2-401.11 Eating, Drinking, or Using Tobacco. Observed bottled employee beverage on prep table at back of kitchen and another drink on top of flip top cooler at front of ktichen. CDI, drinks were relocated.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. Observed handsink at back prep area used as storage. Observed equipment stored inside.6-301.12 Hand Drying Provision. Observed no paper towels for handsink at back prep area. CDI, towels provided.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed plates stored on table in front of walk-in cooler with food debris remaining. CDI, plates taken back to dish area to be washed and sanitized again.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed au jus stored in steam well at front and rice for soup stored at service line below 135F. CDI, steam well turned up to reheat products.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed items including cherry tomatoes, diced boiled eggs, ranch dressing, salad mix above 45F in one of the flip top prep coolers on cook line. Maintenance was present for dishmachine but checked cooler and determined that everything was working fine. CDI, ice bags were placed on food products during busy hours. PIC advised me that lids will be placed back on cooler when lunch rush slows down.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed a couple of items with just the day marked. Advised to write date on food products as well. CDI, by instruction.

3-501.15 Cooling Methods. Observed a container of brown rice and quinoa cooling in walk-in and red bean soup cooling in ice bath at back with lids on. CDI, advised on proper cooling methods; products were left to vent.

3-304.14 Wiping Cloths, Use Limitation. Observed sanitizer buckets with wiping cloths in them stored on the floor. These buckets were moved off the floor during inspection.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed several plates, plastic containers, sheet pans, and metal pans stacked wet throughout kitchen.