DILWORTH NEIGHBORHOOD GRILL

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 an insert container of raw shrimp to be stored in front of containers of raw beef in the top refrigerated drawer beneath the flattop grill. CDI - PIC rearranged storage order to put shrimp in back of drawer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 an insert container of hot dogs in the grill station lowboy to not be provided with date marks at the time of the inspection. REPEAT. - Observed an insert container of cooked diced chicken in the lowboy across from the flattop grill to not be provided with a date mark at the time of the inspection. Cookline employee stated he had prepared the container shortly before the EHS arrived from chicken that was cooked the day prior. REPEAT. CDI - Date marks provided. - Observed insert containers of coleslaw and portioned bags of cooked spaghetti noodles in the grill station opentop to not be provided with date marks at the time of the inspection. PIC stated both are from bulk batches where the bulk containers were observed properly date marked. CDI - Date marks provided to match bulk containers date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the insert containers of sliced provolone, sliced cheddar, sliced American, and shredded mixed cheeses to be held using TPHC due to the frequency of staff going in and out of the refrigerated drawers during service and were not time stamped for discard. PIC stated all items were placed into the drawer at 10am. CDI - Time stamps placed onto the items for discard at 2pm.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. - Observed a large plastic container of cooked wings in the lowboy across from the stovetop to have a clean/dry wiping cloth to be in direct contact with the food. CDI - Cloth removed. No evidence of any contamination on the chicken was observed.

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 the racks and fan covers in the WIC to have accumulations of grime/dust. - Observed the racks used in the dishwasher to have heavy accumulations of black grime/debris. REPEAT. *Drastic overall improvements in cleanliness observed from previous inspections with some areas still in need of attention*

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone and wallet to be stored on the clean dish racks adjacent the dishwasher. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed the PIC use their barehands to take out a container of lettuce from the opentop to observe date marking and while removing the container of lettuce their hands went into the lettuce, contaminating the produce. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-202.12 Provide at least 100F water at handsinks. - Observed all handwash sinks in the kitchen, the restrooms in the basement, and the restrooms upstairs to be at temperatures of 62F. Facility does have hot water of 135F+ in the 3 compartment sinks in the kitchen. EHS to follow up onsite in 3-4 weeks to check in on the situation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher to be at 0ppm of chlorine sanitizer at the time of the inspection. The bucket of sanitizer was noted empty. The plunger for the dishwasher was also noted to not be sitting flush with the drain, which was allowing for the sanitizer water to drain right out of the machine before it was sprayed onto the dishes. CDI - PIC replaced bucket of sanitizer, primed unit and retested at 50-100ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 the center of 2 large pieces of cooked pork brisket to be at temperatures of 51F after cooling overnight in the WIC. PIC stated that the pork was cooked the day before and placed into the WIC to cool overnight and to be broken down into portions at some point today. CDI - PIC voluntarily discarded. New procedures need to be developed as the center of the pork is not cooling down properly with the current procedure. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a squirt bottle of crema to be in the opentop across from the fryers at a temperature of 45F. Squirt bottle was observed stored above the refrigeration level of the opentop. REPEAT. - Observed approx. 10 cups of house made Caesar dressing (containing mayo) to be stored on a divider in the salad opentop refrigerator at temperatures of 47-50F, above the refrigeration line in the unit. REPEAT. - Observed a squirt bottle of ranch to be stored in a large plastic bin, out of any refrigeration at the food prep area adjacent the WIF, and to be at a temperature of 49F for an unknown amount of time. - Observed a container of pulled pork in the cookline lowboy refrigerator across from the fryers at a temperature of 43-44F. PIC stated not having the item out at all this morning. All other items in the lowboy at 41F. REPEAT. - Observed insert containers of diced tomatoes and diced ham to be overfilled above the refrigeration line in the salad opentop refrigerator at temperatures of 43-45F. All items below the refrigeration lines in the pans were observed at 41F or less. REPEAT. CDI - PIC voluntarily discarded all out of temperature/overfilled items. - Observed an insert container of cooked diced chicken in the grill refrigerated drawers at a temperature of 43-49F. Cookline employee stated having the item out of the refrigerator approx. 30 mins earlier for prep and placed it back into the unit after. CDI - PIC moved the diced chicken to the WIF to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . **Facility to be placed onto a risk control plan for consecutive/consistent cold holding violations**

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 trays of cooked chicken wings and cooked diced chicken in the WIC to not be provided with date marks at the time of the inspection. PIC stated that they were all cooked the day before and they cool them down on the trays before placing them into large plastic bins to hold and use at the cookline, which is when they would normally place date marks on them. REPEAT. CDI - PIC date marked trays of chicken wings and cooked diced 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://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 2 large portions of cooked pork brisket to have been cooling overnight with the center of the product still observed at 51F. Item was a large piece of brisket and was not broken down to allow for proper cooling of the center of the meat. PIC stated that when he does the brisket he would break it down before cooling but not all of his staff does it that way. PIC must develop a new procedure to allow the large pieces of brisket to cool down properly. REPEAT. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed bottles of water and soybean oil on the speed rack at the flattop grill area to not be provided with labels as to their contents. CDI - PIC labeled bottles.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed the cutting boards throughout the facility to be in need of replacing/resurfacing as they have deep cuts and staining.

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 the interior/exterior surfaces and gaskets of a majority of the refrigerators throughout the kitchen to have accumulations of food debris/grime. REPEAT. - Observed the exterior of the cookline and back cookline cooking equipment to have accumulations of food debris/grime. REPEAT. - Observed the racks used in the dishwasher to have heavy accumulations of black grime/debris. - Observed the dry storage racks throughout the facility to have accumulations of grime/debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed all handwash bag of employee food to be stored on the top shelf of the cookline prep area, above the cookline opentops. REPEAT. CDI - Employee moved food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed an outdated employee health policy in use by the facility in that the policy only outlines 5 reportable illnesses instead of the required 6. Policy must have both typhoidal and nontyphodial salmonella. CDI - EHS provided updated employee health policy at the time of the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed an opened employee can of soda to be stored on the top shelf of the cookline lowboys across from the flattop grill, directly above and next to insert containers of food to be used in the facility. CDI - PIC discarded opened beverage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed numerous dishes including metal insert containers and a vegetable slicer to be stored as clean and have food debris/sticker residue on them. CDI - PIC placed at the dishwasher to be 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of roasted corn in the salad station opentop refrigerator to be at a temperature of 46F. PIC was unsure of why it was out of temperature and all other items in the salad opentop were observed at 41F or below. REPEAT. - Observed insert containers of portioned blue cheese dressing and sour cream cups in the expo opentop refrigerator to be overfilled, leaving the top layer of cups at temperatures of 45-51F. PIC stated that when the containers are running low they empty the remaining portioned cups into the next insert container, which is how they end up being overfilled. All cups below the refrigeration lines of the insert containers were observed at 41F. REPEAT. CDI - PIC voluntarily discarded corn and out of temperature condiment cups. *Points de-escalated due to large improvements in cold holding from previous inspection. PIC is aware any further cold holding violations on the next inspection could result in an RCP being implemented* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P 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 an insert container of sliced tomatoes in the opentop refrigerator adjacent the salad opentop refrigerator to not be provided with a date mark at the time of the inspection. PIC stated it was sliced the night before to be used today. REPEAT. CDI - PIC date marked container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed the facility now utilizing TPHC in the 2 right side refrigerated drawers beneath the cookline flattop to hold RTE toppings and cheese that is used in their quesadillas. PIC stated it is one of their most popular items and the drawer is constantly opened and closed throughout the shift so it makes it hard to maintain temperature. Facility properly had the items time stamped for discard but the written procedures were not filled out at the time of the inspection. CDI - EHS and PIC filled out TPHC written procedures document on site at the end of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 covered insert containers of diced ham and turkey to be cooling in the 2 door RIC at the back prep line after being prepped. Items were observed at temperatures of 43-45F. The RIC is not designed nor approved for rapid cooling and facility must not put lids on insert containers of items that are actively cooling. Items possessed time stamped date marks of prep time. REPEAT. - Observed plastic wrapped ramekins of buffalo chicken dip to be cooling in the 2 door RIC at the back prep line after being prepped. Ramekins were observed at temperatures of 43-44F. The RIC is not designed nor approved for rapid cooling and facility must not plastic wrap dishes that are actively cooling. Items possessed time stamped date marks of prep time. REPEAT. - Observed a bucket of house made ranch dressing (containing buttermilk) to be cooling in the 2 door RIC adjacent the hotbox in the kitchen. Items were observed at 44-45F and had a tight fitting lid on it at the time of the inspection. The RIC is not designed nor approved for rapid cooling and the lids must not be on items that are actively cooling. CDI - Items moved to the WIC to rapidly 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed a dead crawling insect to be in the mop bucket at the time of the inspection. CDI - PIC removed and disposed of dead insect.

4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser at the mop sink to not be dispensing properly concentrated sanitizer solutions. Solution displeased observed at <50ppm. Facility does have bleach and chlorine test strips on site and will be used in the meantime while awaiting the repair. PIC contacted the sanitizer company at the time of the inspection. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior/exterior surfaces and gaskets of a majority of the refrigerators throughout the kitchen to have accumulations of food debris/grime. REPEAT. - Observed the exterior of the cookline cooking equipment and hot holding equipment to have accumulations of food debris/grime. REPEAT. - Observed the WIC fans and fans to most of the cookline refrigeration units to have heavy accumulations of dust/grime.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee beverages to be stored in the lowboy portions of multiple cookline lowboys, amongst food to be used in the facility.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink in the back prep line to be obstructed from use by a large garbage can placed directly in front of the sink basin. CDI - PIC relocated garbage can.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of diced tomatoes, shredded lettuce, diced chicken, feta, and tzatziki sauce to be at temperatures of 44-50F in the cookline opentop refrigerator. Observed insert containers of sliced tomatoes and whole leaf lettuce in the opentop refrigerator across from the fryers to be at temperatures of 46-47F. The units are located directly across from the flattop grills/fryers and PIC stated that the lids to the units are kept up during their lunch rushes. PIC stated that all the stated items out of temperature were restocked during the course of the lunch rush and that no items are kept in the opentop portion overnight. Ambient of both opentop/lowboy refrigerators measured <40F at the time of the inspection. - Observed insert containers of sliced deli ham, deli Turkey, provolone cheese, American cheese, and cheddar cheese to be stored in the refrigerated drawers beneath the grill at temperatures of 46-50F. PIC stated that the drawer is opened constantly and they are restocked every 30-60 mins. EHS advises the facility switch to using TPHC for the cheeses in the refrigerated grill drawer if the frequency of opening the unit is causing them to not maintain 41F. All other items in the other 3 refrigerated drawers were observed <41F and PIC stated that it is due to them not being opened as frequently during their rushes. Ambient of refrigerated drawers measured 41F at the time of the inspection. REPEAT. CDI - PIC relocated all newly stocked items that were found out of temperature in multiple units to the WIC for rapid cooling as none of them were out on the line for longer than 1 hour as per multiple employees/PIC. - Observed an insert container of cooked ribs, a squirt bottle of crema, and a large bin of cooked wings all stored in the opentop/lowboy refrigerator across from the fryers to be at temperatures of 45-63F. All items were out of temperature for unknown amounts of time. - Observed an insert container of shredded mixed cheese in the refrigerated drawers beneath the grill at a temperature of 57F for an unknown amounts of time. REPEAT. CDI - PIC voluntarily discarded all items that were out of temperature for unknown amounts of times. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P 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 an insert container of portioned bags of cooked pork in the cookline lowboy refrigerator with a date mark of 9/7, making today day 9. 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 2 trays of diced chicken that were prepped/cut and then immediately placed into the cookline lowboy refrigerators without being recooked prior. Both pans were observed with lids on and stacked on top of one another in a unit that is not designed to cool product down. Pans were observed with a time stamped prep date mark of 30 mins prior. REPEAT. CDI - PIC relocated to WIC and removed lit to allow for proper air flow around the products. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a tray of buns stored in the WIF to be stored directly on the floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed a pair of tongs in use to serve coleslaw from the expo opentop refrigerator stored with their handle in direct contact with the food. CDI - Tongs removed. 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 a container of water in use to store spatulas on the grill with heavily soiled water. CDI - Cookline employee replaced water.

4-501.11 Maintain equipment in good repair. - Observed the door to the mechanical dishwasher to be in disrepair in that the dishwashing employee is required to hold the door closed throughout the cycle in order for the complete cycle to run. If no employee holds the door down, the dishwasher does not go through the sanitize step of the dishwashing process.

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 the interior/exterior surfaces and gaskets of a majority of the refrigerators throughout the kitchen to have accumulations of food debris/grime. REPEAT. - Observed the exterior of the cookline cooking equipment to have accumulations of food debris/grime. 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 the floor throughout the cookline to have an accumulation of food debris on it. - Observed the walls surrounding the dish machine/dish washing area to have build ups of black grime.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels out at 1 hand washing sink during inspection. Hand washing sinks must be equipped with paper towels for employee hand washing. CDI - PIC refilled dispenser. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade had multi-day buildup on it. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Can opener blade taken to dish machine to be re-washed. 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: 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 6 pans of beer cheese measured 100-115F in walk-in cooler. PIC stated they began cooling around 1.5 hours ago. 30 minutes later the beer cheese still measured 70-95F. CDI - Beer cheese discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beer cheese in hot holding unit measured 110F. TCS foods in hot holding shall measure at least 135F. CDI - Cook reheated beer cheese to above 165F. 0 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham, American cheese, shredded cheese and provolone cheese in drawer cooler measured 44-49F. Buffalo dip in upright cooler measured 45-46F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to freezer to rapidly cool. Buffalo dip was warm because it was portioned 3 hours ago and the items in drawer cooler were warm because the drawer wasn’t being closed all the way during lunch. Kept at half credit due to no increase in severity from last inspection. 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 .

3-501.15 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 Beer cheese was cooling in deep metal pans in walk-in cooler. Use ice bath, ice wand, or shallow pans to rapidly cool TCS foods after cooking or preparation. CDI - Beer cheese did not reach 70F within 2 hours of cooking so it was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some small flies observed near dish machine area. Maintain premises free from pests. 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. Lime buildup in dish machine. De-lime dish machine. 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. Clean inside refrigeration units on line, shelves throughout, sides of cooking equipment, etc. More thorough cleaning needed in kitchen. 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. Grout between floor tiles is worn in some areas in kitchen. Re-grout where needed. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw salmon measured 55-57F in bottom of sandwich cooler on line. TCS foods must measure 41F or less in cold holding. PIC stated employee was portioning salmon and put salmon in unit after portioning. Use walk-in cooler to cool TCS foods down after preparation or portioning. CDI - PIC moved salmon to walk-in cooler to cool. Improvement from last inspection so reduced to half credit. 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 .

3-501.15 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 Beer cheese was cooling in deep pan in walk-in cooler at 130-140F. Use shallow pans or an ice bath to cool TCS foods. CDI - PIC moved beer cheese to ice bath to continue cooling. 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 .

4-501.11 Maintain equipment in good repair. Sanitizer solution doesn’t come out at proper concentration when cold. Dispenser seems to only be dispensing sanitizer when hot water is on. Contact chemical company to repair dispenser so sanitizer can be dispensed at proper concentration when cold. 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 on no food contact surfaces in kitchen such as: gaskets of cooler on line, shelves in pizza cooler and in backup walk-in cooler, and sides and exteriors of coolers and cooking equipment. No increase in severity from last inspection so kept at half credit.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Sprayer at dump sink beside dish machine hangs below flood rim of sink. CDI - PIC had replacement spray hose on site and replaced it during inspection and it provided a sufficient air gap. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cooked chicken and raw steak in under-grill drawer above 41F. Observed cooked ribs in flip top above 41F. PIC stated items were placed in cold holding units within past hour and drawer/flip top was frequently opened during lunch rush. -CDI- PIC placed items in WIC for rapid cooling. By end of inspection, items were at 41F. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf- Observed items on menu (poached eggs, eggs cooked to order) without an asterisk leading to consumer advisory. -VR- Verification required within 10 days to ensure proper consumer advisory on menu.

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, sliced pork wrapped tightly in lowboy after being sliced and prepped at 63F. PIC stated pork was cut and sliced at ambient temperature, then placed in lowboy for cooling less than two hours ago. After removed from temperature control (WIC) and being prepped, items should be placed back in WIC for proper cooling to 41F or below before being placed in lowboy. -CDI- PIC placed pork in WIC for rapid cooling. 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 .

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 cans with large dents stored among cans in dry storage area. -CDI- PIC placed dented cans in separate designated area to be redeemed for credit.

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. Clean inside refrigeration units, shelves throughout kitchen, and sides and exteriors of holding/cooking equipment. Clean nonfood contact surfaces more frequently.

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, walls, and ceilings in hard-to-reach placed (behind fryers, grills, coolers, 3-comp sink) throughout kitchen with visible buildup of grease and food debris. Floors and walls in need of cleaning. Observed ceiling tile above 3-compartment sink with accumulation of dark debris and hole.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer had buildup behind the blade. 4 pans also found with food residue. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish area to be re-washed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pizza sauce, chicken, and cheese in pizza cooler were 45-52F. Also, lettuce in other sandwich cooler was 50F. TCS foods in cold holding shall measure 41F or less. Pizza cooler was unplugged. PIC stated items were put in cooler less than 1 hour ago so the items were moved to walk-in cooler to cool. Lettuce was also cut recently. Ensure staff use walk-in cooler to cool TCS foods after preparation. CDI - Lettuce moved to walk-in cooler. Pizza cooler dropped to 35F once it was plugged in. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed on floor during inspection. Contact pest control if pest problems persist. 0 pts.

4-501.11 Maintain equipment in good repair. 1 torn gasket present on door of upright freezer. 0 pts.

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. Clean tops of paper towel dispensers. // 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. Grout between floor tiles is low in dish area. Re-grout between tiles. 0 pts.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee load soiled dishes into dish machine, then proceed to picking up and putting away clean utensils. CDI-EHS intervened and employee properly washed hands before handling clean dishes.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored over RTE heads of lettuce. Observed black bean veggie burgers containing raw shell egg stored in same container as two RTE sauces. CDI-PIC corrected storage order and properly separated raw from to RTE items. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wearing gloves handle soiled dishes, loading them into dish machine, and proceed to touching clean dishes. CDI-EHS intervened and employee removed gloves, washed hands, and changed gloves. Points not escalated due to improvement from previous inspection.

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: 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 . Observed RTE TCS sliced deli meats, ham and turkey, from 10/31 and 11/1. CDI-PIC voluntarily discarded RTE TCS foods that were held for more than 7 days.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee scratch nose and not remove gloves and wash hands before starting food prep. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack raw shell eggs and not wash hands before moving to RTE foods. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee remove AirPods from ears and then begin to prep tuna without a hand wash. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed multiple food prep employees remove gloves and being donning new gloves without a hand wash. CDI-EHS stopped all employees, educated, and then all employees properly washed hands.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink near the right entry to the kitchen. Add a hand sign at this sink.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored over RTE chicken and cut cabbage in WIC. Observed RTE crab cakes that were visibly contaminated by raw steak in grill drawer. CDI-PIC corrected storage order in WIC and grill drawer. PIC voluntarily discarded RTE crab cakes that were contaminated by raw steak. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed large containers of uncovered bacon crumbles, nuts, and fried wonton strips. Cover foods that are not cooling. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed pretzels stacked in reachin unit directly on wire rack that is not properly cleaned or sanitized. CDI-PIC removed pretzels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at dishmachine and 3 comp sink at 0 ppm. Dishmachine was in use. CDI-PIC made repairs to dishmachine and changed sanitizer at 3 comp sink. Both sanitizers were brought to required ppm.

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 multiple TCS foods in WIC and on line that were in cold holding above 41F. Reference temperature chart. Ambient air temperature ranged from 53-55F at end of inspection. PIC moved all TCS foods to alternative WIC and other cold holding units. VR required within 3 days to ensure main WIC is able to maintain TCS foods in cold holding at 41F or below.

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 thawing tuna in ROP on prep sink and in WIC. Observed completely thawed tuna in ROP in grill drawer. CDI-Employee removed fish from ROP. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing under running water at 84F. Shrimp was 72F. CDI-PIC removed the shrimp from the running water and moved shrimp to WIF to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shakers containing various seasonings above prep units. Label all.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans stored on rack for use. CDI-PIC removed dented cans.

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. Remove. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food without a hair restraint. Ensure all employees use head coverings to prevent contamination.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer containers stored directly on the floor on the prep line. Move to an elevated surface.

3-302.15 Wash fruits and vegetables prior to use. Observed employee half tomatoes and place back in cardboard box. Tomatoes were not washed prior to cutting. EHS explained that all produce must be washed prior to any prep and once washed, the produce should not be placed back in the box from where it was received.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic ramekin down in seasoning that goes on RTE wings and a knife handle making direct contact with onions. CDI-PIC removed utensils that were making contact with foods. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed sauce bowls present from lunch that starts at 11am, in use during inspection after 4pm. CDI-PIC changed sauce bowls.

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 rusty wire shelving inside pizza reachin. Repair or replace.

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 buildup surrounding chip station and on non-food contact surfaces of slicer that is used for deli meats and other foods.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored over prep units and on shelving with clean food containers. Move all employee items to a designated area.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed handling cell phone and then went to don gloves without washing hands first. Food employees must wash hands before donning gloves, and anytime they contaminate their hands. CDI - Employee instructed to wash hands and did so. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hollandaise sauce stored out of temperature control at 74F and had been sitting in pass through window since 11AM according to PIC. Establishment must hold hollandaise sauce above 135F, below 41F, or use time as a public health control. CDI - Hollandaise sauce discarded and establishment sent TPHC template form to fill out to use for hollandaise sauce. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sausage measured 48F and tomatoes measured 56F in pizza cooler top. TCS foods in cold holding shall measure 41F or less. CDI - Sausage and tomatoes were put in unit in the last 2 hours, so they were moved to walk-in cooler to cool. 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 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 Sliced turkey in sandwich cooler was prepared on 5-16. Ricotta cheese in pizza cooler was prepared on 5-15. Hummus in pizza cooler was prepared on 5-12. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded times. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Some brunch menu items have “eggs your way” included in item. PIC states consumers may order the eggs undercooked. VR - Verification required within 10 days that establishment adds asterisk to items that may be ordered with undercooked eggs to tie it to the consumer advisory at the bottom of the menu.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on prep table where employee was preparing crab cakes. Store wet wiping cloths in sanitizer solution in between uses. 0 pts.

4-501.11 Maintain equipment in good repair. 2 sandwich coolers along line have torn gaskets, along with upright freezer on line. Replace torn gaskets. 0 pts. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Detail cleaning needed along equipment along line, including cooking equipment and inside refrigeration units. Clean these areas 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. Grout between floor tiles is worn in ware washing area. Re-grout between tiles where 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. Clean floors/walls underneath/behind equipment throughout kitchen. Clean physical facilities more frequently.

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 employee drinks observed in pass through window and 2 other employee drinks observed on prep tables. Do not store employee drinks where they can contaminate food. Store in a separate area. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed handling cell phone and putting away clean dishes without washing hands between. Employees must wash hands after contaminating hands and before handling clean utensils. CDI - Employee instructed to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser empty at 1 hand sink in kitchen. CDI - PIC refilled dispenser. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed rinsing rag in hand washing sink. CDI - Employee educated. 0 pts.

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 Container of raw eggs stored on shelf above vegetables in walk-in cooler. Do not store raw animal foods above ready-to-eat foods or unwashed vegetables/produce. CDI - Eggs moved to bottom shelf. REPEAT

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Beer cheese measured 108F and had been reheating in holding unit for 1.5 hours according to employee. Use equipment designed for rapid reheating, such as the stove top. CDI - Beer cheese reheated to above 165F. 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 . Alfredo sauce that began cooling last night still measured 54F. TCS foods must cool from 135F to 41F within a total of 6 hours. CDI - PIC discarded alfredo sauce. 0 pts.

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 . Chicken under heat lamp measured 120-128F. TCS foods in hot holding shall measure at least 135F. CDI - Chicken placed on temporary TPHC and will be used within 1 hour. 0 pts.

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 . Alfredo sauce was cooled overnight in very large, deep container. Use shallow pans or ice wands/ice baths to rapidly cool large batches of TCS foods. CDI - Alfredo sauce discarded by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. 2 live roaches observed on floor along make line. Contact pest control to treat for pests.

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 watch while preparing food on line. REPEAT // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. All cooks on line were not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Ramekins observed in containers of food. Do not use ramekins as scoops. Utensils must have a handle. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sandwich cooler doors and on upright freezer beside fryers. 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. Lime buildup in dish machine. De-lime machine more frequently. 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. Grease buildup on sides of cooking equipment and refrigeration units along line. Shelves throughout kitchen have grease and dust buildup on them and need to be cleaned. Undersides of prep tables and shelves have very old buildup that needs to be cleaned. Shelves in upright cooler have black buildup on them and need to be cleaned. 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. Grout between floor tiles is worn in warewashing area. Re-grout between tiles where grout is low. // 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. Grease and food residue present on walls around prep tables in kitchen. Clean floors, walls and ceilings more frequently.

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. 3 employee drinks observed on prep table, on clean utensil shelf and in pass-through window. Store employee drinks in a separate location, such as a low shelf. 0 pts.

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 Pan of raw turkey burgers stored directly on top of beyond burgers. Raw salmon stored on shelf above pasteurized crab in walk-in cooler. Raw animal foods must not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Chicken wings are cooked in roller grill. Chicken wings were 125-180F after cooking. Chicken wings are then cooled down and then reheated/fully cooked in fryer per customer order. Establishment needs to be write out non continuous cooking procedures or change the procedure for cooking the raw wings so that they reach above 165F before cooling down. VR - Verification visit to be conducted within 3 days to check what establishment will be doing moving forward.

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 . Pork prepared on 11-12 in sandwich cooler. Penne noodles prepared on 11-14 in other sandwich cooler. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Items discarded by PIC. Kept at half credit due to improvement from last inspection. 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. Vacuum packaged raw tuna observed in walk-in cooler and in sandwich coolers. Tuna was completely thawed and still in sealed ROP package. Remove raw fish from ROP package before thawing under refrigeration. CDI - PIC slit open packages. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee on grill observed with watch on wrist. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on the doors of several sandwich coolers. Dish machine is leaking. 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. Detail cleaning needed on sides of cooking equipment, interiors of coolers, on can rack, inside microwaves, and shelves throughout kitchen. Clean non food contact surfaces more frequently. REPEAT

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Spray arm at pre-wash sink hangs below flood rim of sink. CDI - PIC repaired spray arm during inspection. 0 pts.

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. Floor and wall cleaning necessary throughout kitchen. Clean physical facilities more frequently. // 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. Ceiling tiles missing near walk-in cooler. Floor tiles damaged in middle of line in kitchen. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed salami with fuzzy white, blue, and black build up in WIC. CDI - Voluntarily discarded. - 0 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed fully cooked crab cakes stored in front of raw steak in grill drawer. CDI - Storage order rearranged. - 0 -

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed Queso (93F) and sweet potatoes (108F) reheating in hot box. Items had been reheated for 1 hours. CDI - Items moved to grill to be rapidly reheated. Both items reached at least 165F before being placed into hot holding cabinet. - 0 -

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 . EHS observed dates marked at 9/1 for items prepped today. CDI - All dates changed. EHS observed noodles date marked for today’s date when they were cooked and cooled the previous day. CDI - Dates changed. Be sure to date mark items for oldest TCS product date. When portioning items, be sure to transfer date from day of prep. EHS observed black bean burgers and tomatoes stored in pans with dates from early august. PIC stated these were done fresh and moved to serving line pans instead of changing pans/dates. CDI - Pans and dates changed. Be sure to transfer correct dates when taking items from walk in cooler. - 1.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 cooked chicken (51F-80F) cooling in grill drawer. Observed tomatoes cooling covered in walk in cooler and reach in cooler. CDI - Tomatoes were uncovered to allow proper cooling. Cooked chicken was spread onto shallow sheet pan and placed in walk in freezer for rapid cooling. - REPEAT - 0.5 -

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed ROP tuna still in reduced oxygen environment in grill drawer. CDI - Tuna packaging was cut open to allow air. - REPEAT - 0.5 -

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed single wet wiping cloth bucket stored on floor. CDI - Item was moved off of floor. - 0 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic ramekins used as scoops stored in TCS foods along cook line. CDI - Scoops removed. - REPEAT - 0.5 -

4-502.13 Single-use and single-service articles cannot be reused. Observed single plastic spoon stored in dip at salad station. CDI - single use spoon discarded. Replace with metal spoon/scoop. - 0 -

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 general cleaning needed in prep area underneath can rack, and inside of reach in coolers on line. Observed various gaskets in need of cleaning in reach in coolers by 3 comp sink. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee items such as watches, phones, scrunchies stored above facility food items throughout kitchen. Maintain employee items underneath any facility food items and cleaned equipment. - 0.5 -

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy did not include non-typhoidal salmonella. CDI: EHS provided PIC with updated health policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit and diarrhea plan on site. CDI: EHS emailed PIC a link to the state written plan and explained requirements.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed dish machine sanitizer at 0ppm chlorine. CDI: Dish machine tubing was replaced by owner during inspection and machine tested at 100ppm. Observed sanitizer at 3-comp sink at 0ppm chlorine. CDI: Stock solution was no longer at stock concentration. Solution changed to a fresh stock bottle and reading at 100ppm chlorine. REPEAT VIOLATION 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in upstairs bar with heavy black build up along chute and top of ice machine. CDI: Ice machine cleaned during inspection.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed shredded cheese in pizza station cooler still cooling from yesterday above 41F. CDI: Product voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of mashed potatoes at 120F in hot cabinet. CDI: Product rapidly reheated to over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned dressings, sour cream, and salsa in prep tops above 41F. CDI: Products voluntarily discarded. EHS recommends placing these items on TPHC or putting less product in the prep top with ice to properly maintain temperatures. New cold holding method must be verified by PIC to ensure temperatures of product are held properly. REPEAT VIOLATION Improvement from previous inspection based on no food being above 45F.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed chopped chicken in salad cooler cooling while tightly wrapped in a reach in. Observed shredded cheese for pizza station cooling while tightly wrapped in reach in cooler. CDI: Cheese voluntarily discarded. Chicken rapidly cooled in walk in cooler on a sheet pan.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna thawing in cooler drawer still in ROP environment. CDI: Tuna bags were cut open.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoop handle for flour and sugar stored down in product. CDI: Scoops removed.

4-501.11 Maintain equipment in good repair. Observed lid for flour is cracked and broken.

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 corner guard missing on left of threshold as you walk to storage hallway. Observed flooring is somewhat soft and water leaking from grout when tiles are stepped on at the 3rd compartment of the produce sink.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw ground beef with gloves, remove gloves, and then put on new pair. CDI - Employee was asked to remove gloves and conduct a hand wash. Hand washing procedures, and when to wash, were reviewed with employee. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine with a chlorine sanitizer concentration of 0ppm. PIC was unable to correct issue during inspection and has called a technician for service. PIC has discontinued use of bar dish machine and will wash glassware in mechanical dish machine in kitchen area. A VR will be conducted by 9/2/2021 to determine if issue has been corrected. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef, cooked noodles, and raw beef in lower portion of flip top cooler with temperatures between 47F and 53F. All items in upper portion of flip top cooler were holding at 41F or less. CDI - PIC discarded ground beef, cooked noodles, and raw beef. -REPEAT- -3 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled jug of chlorine sanitizer being used a bar dish machine. Jug is filled in chemical storage area and then connected to bar dish machine. CDI - PIC labeled container. -0 points-

3-501.13 Use approved thawing methods. Observed completely submerged packages of raw beef thawing under running water with a temperature of 124F. Approved thawing methods include completely submerging food item under running water with a temperature of 70F or less, thawing under refrigeration, and thawing during the cooking process. CDI - Raw beef was moved to walk in cooler to continuing thawing under refrigeration. -0.5 points-

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 and cooking food while wearing a watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing hair restraint. -REPEAT- -0.5 points-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms over ready to eat items in walk in. CDI: Items reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored behind ready to eat salsa in the prep top. CDI: Items reorganized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stored in hot well below 135F. Employee stated he cooked the chicken from raw to over 165F and then portioned it and placed it into hot holding. CDI: Product will be permanently placed on TPHC from when it is finished cooking due to how quickly product is sold. Product was sold by end of inspection. All other foods were properly hot held.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two pans of burgers holding above 41F In reach in. Items were pulled from the walk in this morning. Both units were holding all other food well below 41F. EHS and PIC determined that they may have been left on the counter too long when coolers were being loaded. CDI: Product was rapidly cooled in the walk in cooler. Other burgers were brought out to the line that were at 38F. Observed dressings holding at 42F in upstairs reach in. CDI: Items were placed on TPHC. TPHC procedure written today.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk for eggs or burger topping for salad on menu. These items are offered undercooked. CDI: Menus were reprinted 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 penne cooling in walk in cooler mostly covered, in a deep container. CDI: Penne moved to sheet trays and rapidly cooled. Observed ranch in a deep 24qt container with a lid cooling in walk in cooler. Process is to cool in this deep container. PIC added an ice wand today to properly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no air curtain on at the bar while garage style doors were open. CDI: Air curtain was turned on. No pest issues were seen today.

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

3-302.15 Wash fruits and vegetables prior to use. Observed employee peeling and cutting unwashed carrots directly from the bag without washing them. Carrots are not pre-washed. CDI: Carrots were washed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wand stored unwrapped, directly on shelf in the freezer. CDI: Wand was wrapped in plastic before use. Wand will be stored wrapped or on a tray from now on to prevent contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pizza oven with some debris and grease build up. Ensure more frequent cleaning. Observed interior of door to bar dish machine with build up. REPEAT VIOLATION Some improvement from previous inspection.

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 areas of walls damaged around mop sink. Areas are no longer smooth and easily cleanable. Previous damage has been repaired.

Additional Temperatures: Hamburger/reach in/39, chicken/flip top/39, sausage/flip top/40/ lime/reach in/bar station 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed black build up on the blade of the can opener. Observed metal pans stored on the dish rack as clean with food debris inside and outside of the pans. Observed cups at the bar stored as clean with build up inside. Observed build up inside one of the spouts and spout holder at the bar station. CDI-All items moved to 3 compartment sink and dish machine.

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 cubana in the flip top reach in exceeding the discard date. Dates read 2/11-2/17. CDI-PIC discarded items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P-Observe the sanitizer at the bar station reading 0ppm. CDI-Sanitizer refilled to 200ppm.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed a couple wet wiping cloths stored on the flip top cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the microwaves, outside of bins, underneath cooking equipment, and refrigeration units. Cleaning is needed inside the reach in units and along the storage racks. Cleaning is also needed on top of the dish machine. Observed debris and build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.-Cleaning is needed along the walls and floors throughout the facility. Observed build up on the soap dispensers near the dish machine. Observed build up on the floor underneath the flip tops, grills, and fryers.

4-204.11 Ventilation Hood Systems, Drip Prevention - C-Observed oil accumulating on the hood ventilation system.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. CFM arrived later during inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat food in walk in cooler. Some items were delivered overnight. Ensure that all unwashed produce is stored below ready to eat items. CDI: Items rearranged. NOTE: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed some raw products delivered in a key drop delivery from Sysco were stored over ready to eat foods on shelves. Ensure Sysco/delivery drivers place product in designated areas to not cause contamination and that staff look for this as soon as entering facility on delivery days.CDI: Items relocated. REPEAT VIOLATION Previous violation corrected and this was clearly from the delivery as items were haphazardly placed.

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 pork roasts from last night in walk in still cooling above 41F. CDI: Pork voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several pans of prepped items in line cooler with no date mark. Items were likely prepared yesterday although no bulk container was present to confirm. PIC stated that items were last seen prepped yesterday. CDI: Items date marked for yesterday. REPEAT VIOLATION Improvements made from previous inspection as less items were without a date and nothing was more than 7 days.

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 “Hot Shot” bug spray at bar. CDI: Product 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 pork roasts cooling while still intact. EHS suggested pulling some of the product with tongs to allow air flow and that which is to be sliced should be halved or quartered to properly cool. CDI: items voluntarily discarded. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies in small prep area next to walk in freezer. Facility has a routine pest control contract. EHS advised to have an additional visit made.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some rolling pins and a two handed chopper stored near flat top and conveyor oven in an area which they are subjected to potential contamination. Items had some food debris on them today. CDI: Items cleaned.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open on one dumpster. CDI: PIC closed door. Dumpster is shared with whole building.

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 several areas where walls are not smooth and easily cleanable due to damage. Observed missing tile at mop sink area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored behind fully cooked chicken in cooler drawer. CDI: Items rearranged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer not coming through dispenser properly at downstairs dish machine. CDI: PIC fixed problem and sanitizer was correctly dispensing. Dish machine was not in use during inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with some black build up. CDI: PIC cleaned ice machine during inspection.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed marinara sauce reheating in steam well at 110F at close to 2 hours. CDI: Employee rapidly reheated marinara to 183F within 15 minutes on the stove.

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 spinach dip cooling at .06F/min. CDI: Product was rapidly cooled in walk in freezer to 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on Cole slaw, ham, or feta in prep top; spinach dip in reach in; or corned beef and feta in walk in cooler. CDI: Products properly date marked. 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 penne in walk in from 2/26 and 2/28. CDI: Product 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 spinach dip cooling while tightly covered in walk in cooler. CDI: Product moved to walk in freezer and rapidly cooled. REPEAT VIOLATION Overall cooling has significantly improved from past two inspections. PIC has placed more racks in walk ins and several items today were properly cooling. NOTE: Romaine was seen cooling in prep top. This method did work today, however is not approved.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee go from prepping RAW foods to RTE foods without glove changing or hand washing in between. Also seen same employee touching single service plates without hand washing or changing gloves. Made recommendations to use tongs for grabbing raw foods to better protect against cross contamination. Employee washed hands and changed gloves. -2 points.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P/3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee prep raw burgers with gloved hands and then use same gloved hands to reach into a container of RTE onions and peppers without glove changing or hand washing. Observed food employee prepping/breading raw chicken near RTE foods on cold hold line such as lettuce, tomatoes etc. CDI/CBI- Employee was alerted of poor glove change and proceeded to glove change and hand wash. Recommended to staff to ensure that employees are not prepping raw foods in the proximity of RTE foods ready to go out for an order. Station was washed, rinsed and sanitized. -1.5 points.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Was alerted by chef that chicken wings are being initially cooked to a temperature of 140F. No approved par -cooking procedures were in place during the time of the inspection. VR- Facility is to final cook chicken wings until par-cooked procedures are approved. Will make a return visit. 0 points.

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 spinach dip cooling while tightly wrapped in reach in 2 door prone to a lot of prep activity during a busy lunch period. Observed cooked chicken cooling at 68 plus degrees inside of 2 door reach in and refrig. drawer. Observed sauce cups such as housemade ranch and blue cheese cooling in prep unit also. CDI/REPEAT: Spinach dip plates were moved to walk in cooler where they dropped to 41F. Chicken was cooked off to 165 immediately and sauces were placed on a 3 hour time hold. - 1 point.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee prepping carrots from bag that is in direct contact with the floor near a trash can. Carrots were uplifted. 0 points.

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 with a watch on. REPEAT -.5 points.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloth bucket in direct contact with the floor near prep line. 0 points.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed dish washing occurring in water that was less than 110F. CDI- hot water was mixed with current dish water so that it is 110 or greater during active dish washing.-.5 points

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries and grapes stored over ready to eat items in reach in cooler. Observed boxes of unwashed melons stored over soup in walk in cooler. CDI: Items relocated. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over fully cooked ribs in walk in. CDI: Ribs relocated. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey burgers stored over raw beef burgers in reach in. Observed raw chicken stored behind beef in cooler drawer. CDI: Items reorganized to prevent cross contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer hooked to 3-comp sink. CDI: New bottle of sanitizer provided.

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 marinating chicken cooling in walk in cooler at rate of 0F/min. CDI: Chicken split apart and rapidly cooled. REPEAT VIOLATION Improvement from previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flat top prep top cooler holding items above 41F. CDI: Items that won't be used by end of the day were rapidly cooled. No items were above 45F. Some items were overstacked. VERIFICATION REQUIRED REPEAT VIOLATION Improvement from previous inspection in that small prep top cooler is the only cooler holding food above 41F. All other refrigeration holding items at 41F 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 no date mark on crab cakes, ribs, or spinach dip in various areas throughout facility. CDI: Products properly dated. Observed spaghetti meat, alfredo, and ancho ranch date marked for 8/20. Observed aioli date marked for 8/19. CDI: Products voluntarily discarded. Observed roasted corn holding above 41F (below 45F) and over 4 days old. CDI: Product 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 marinating chicken cooling in walk in while tightly covered. Observed chicken cooling in cooler drawer meant for cold holding. Observed cole slaw cooling in prep top cooler. CDI: Items separated and vented. Observed crab cakes cooling while tightly covered in walk in. CDI: Crab cakes vented. Observed shrimp cooling in walk in cooler while tightly wrapped. CDI: PIC voluntarily discarded shrimp. REPEAT VIOLATION

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 can stored on shelf for use during inspection. CDI: Dented can area made. PIC stated cans are held for credit.

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 with bracelets on.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket with wet cloth with 0ppm quat. CDI: Bucket refilled to proper concentration. REPEAT VIOLATION Some improvement from previous inspection.

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 portion cup being used to scoop feta cheese at salad station.

4-501.11 Maintain equipment in good repair. Observed split and damaged gaskets on large reach in cooler and flat top prep reach in cooler door. Observed rusting shelves in double door reach in. NOTE: Upon entry to facility, PIC stated that dish washer was not working. Facility had a repair person already called and they arrived within 15min to start of inspection. Dish machine was not in use. Dish machine motor needs to be replaced. Facility is using single service articles except for cups which will go through the bar dish machine. New motor will be installed on Thursday.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and heavy build up on conveyor toaster. Observed inside of walk in freezer and walk in beer cooler in need of sweeping.

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 damage and missing baseboards in various areas throughout kitchen. Observed leaking ceiling above 3-comp sink. Observed damaged and stained ceiling tiles throughout kitchen.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink with no paper towels at main cook line. Observed handsink behind bar area, not easily accessible due to fans and computer blocking it. CDI: PIC provided paper towels and moved objects to allow access to sink.

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 mozzarella and tomatoes above 41F in flip top units on cook line wrapped tightly and cooling at a rate of 2F/hr. CDI: PIC moved items to walk-in to cool. Observed coleslaw, cut turkey, and salsa all prepped today and above 41F and being used for service. CDI: PIC kept a log of all products that were out of temp from prep today and placed them on TPHC to be discarded at 3.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk-in cooler holding temperatures around 43-44F Salmon 44F, Beef 44F, Chicken 43F, Spinach 44F, Coleslaw 45F. CDI: PIC was allowed to keep food that temped less than 45F and the date marking was changed to reflect a 4 day shelf life. Maintenance was on site during inspection and adjusted walk in thermostat to 41F (previously 45F) and resolved walk-in cooling issue.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes and mozzarella in large quantities, tightly wrapped, and put in a refrigator. CDI-PIC uncovered and moved to walk-in.

6-501.111 Controlling Pests - PF Observed a dead rodent outside premises next to dumpster. Observed a large pile of food next to dumpster from a spilt bag, and grease trap is running over unto the concrete.

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 two sanitizer buckets both soiled and reading at 50ppm. CDI-PIC changed santizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes overstacked in flip top unit at 52F, cuban meat holding at 46F, and boiled eggs holding at 47F in another flip top. CDI: Top portion of tomatoes, as well as boiled eggs and cuban meat, were sent to the walk in unit for rapid cooling to 41F. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one pan of cuban meat in bottom of flip top unit with no date, as well as a pan of tomatoes with no date in reach in unit. CDI: Cuban meat came from a larger, dated batch and was datred accordingly, while tomatoes were marked for the date they were prepared (03/05).

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 beer cheese cooling at a rate of 0.45F/minute in deep metal pans in walk in unit, as well as multiple pans of tomatoes and raw chicken prepared earlier today cooling in units rated for holding. CDI: Beer cheese sent to walk in freezer and stirred to facilitate rapid cooling, while the remaining iotems prepared earlier today were spread out and cooled in wak in unit. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets reading less than 50 ppm QAC. CDI: Both buckets changed out with fresh sanitizer reading 200 ppm. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed single use take out containers with no handles being used as dry product scoops. CDI: Containers discarded and replaced with plastic scoops.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet nested on drying rack across from three compartment sink. CDI: Pans spread out on shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving for storing clean dishes with grease buildup in need of cleaning and gasket on beer walk in unit with heavy black buildup.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor in front of walk in unit. REPEAT. Note: Facility is in the process of making long term repairs and points were not deducted to reflect their work in improving the aforementioned issue.

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 employee in dish area loading dirty dishes, then moving to unload clean dishes without a handwash in between. CDI: PIC spoke to employee on proper handwashing technique, as well as when to wash hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing a 0 ppm sanitizer residual during inspection. EHS and PIC attempted to prime machine and check tubing, but could not fix the issue. CDI: Emergency maintainence call made and repairs made during inspection. By the end of inspection, dish machine produced a 100 ppm chlorine residual.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed marinara sauce holding at 84F in steam wells. All other items in steam wells were well over 150F during inspection. PIC believes that sauce was placed into steam well to reheat, rather than reheating on grill according to procedure. CDI: Marinara reheated to 165F on grill.

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 six pans of beer cheese at 79-84F more than 2 hours after cooling began. CDI: All beer cheese voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS items (greens, tomato, cole slaw, and blue cheese) in far left flip top unit (across from fryers) holding between 47F and 50F. All aforementioned products were voluntarily discarded. PIC stated that it appeared to be an issue with the unit and called for maintainence during inspection. VERIFICATION REQUIRED within 10 days to determine compliance. 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 beer cheese cooling in deep, covered metal containers on a shelf in walk in unit. Beer cheese did not make cooling parameters. CDI: Product discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook wearing a watch while engaged in food prep.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several sanitizer buckets reading less than 100 ppm QAC after lunch rush.

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 several broken tiles in walk in unit and a small hole in the inner side of door to walk in unit. REPEAT. Note: Facility is in the process of re-surfacing floor in walk in unit to make long term repairs, and points were not deducted to reflect their work in improving the aforementioned issue. Additionally, the buckled FRP mentioned on the prior report has alreadt been repaired.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink at atrium bar. CDI: Paper towels provided.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey burger patties stored above raw salmon in cold drawers beneath grill. CDI: Storage order corrected to place salmon above poultry products. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce and marinara holding at 124F and 116F respectively. CDI: Both products reheated on stove top to 165F and placed back into holding. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in cold units holding above 45F. Lettuce, cheese, and slaw in app unit were all held in insufficient ice baths between 53F and 67F. Raw chicken and steak in burger flip top held between 48F and 50F, and blue cheese, feta, colby jack, and boiled eggs in salad unit all held between 48F and 50F. CDI: Chicken and steak from overnight were voluntarily discarded, items in app unit were placed on TPHC, and items in salad flip top that were just stocked after lunch were sent to walk in to rapidly cool below 45F. 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 grits with a date of 09/10 in reach in unit, as well as ham cut on 09/16 with no date. CDI: Grits voluntarily discarded and ham labelled for 09/16. REPEAT. Facility has shown improvement in datemarking (down to 2 items out of compliance) since the previous inspection and points were not escalated as a result.

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 squeeze bottles across grill line with no labels to indicate contents. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in dining room and around bar during inspection.

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 several broken tiles in walk in unit, FRP buckled outside door to walk in unit, and a small hole in the inner side of door to walk in unit. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey burger patties stored above raw salmon in cold drawers beneath grill. CDI: Storage order corrected to place salmon above poultry products.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed downstairs dish machine reading 0 ppm chlorine sanitizer after being run several times. Observed several wiping cloths for front of house area reading less than 50 ppm QAC. All low reading buckets were filled from mop sink, rather than three comp sink. CDI: PIC experimented with changing tubes and eventually got sanitizer to read 100 ppm chlorine sanitizer after running. Additionally, EHS recommended allowing sanitizer to run for 10-15 seconds at mop sink before filling buckets to ensure proper strength. (Sanitizer tested low immediately upon testing, but tested properly after running for a few seconds) REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of cooked chicken on grill top holding at 119F. CDI: Chicken voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes overstacked in flip top unit holding at 53F and covered salads holding at 60F in flip top unit near pizza oven. CDI: Both products voluntarily discarded. Note: Several items were temping between 42F and 45F during inspection. EHS discussed lowering thermostat temperature, cooling to 41F before placing into holding units, and ensuring that doors adn drawers are not left open with PIC.

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 ribs with no date, chive butter mixture dated for 05/28, ricotta cheese with no date, and cream cheese with a date of 06/06. CDI: All undated and out of date products were 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 three plastic pans of diced tomatoes and two salads cooling in tightly covered containers in units rated for holding, rather than cooling. CDI: Tomatoes vented and placed into walk in unit on sheet pans to facilitate rapid cooling, while salads were voluntarily discarded. 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 several squeeze bottles and a spice shaker on grill line with no labels to indicate contents. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups throughout faciity displayed with lip contact surfaces exposed to contamination from air.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving on drying racks in need of cleaning to remove dust and greast buildup.

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 several broken tiles in walk in unit and loose caulking around meat prep sink. 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 black residue on walls behind dish machine and around loose meat prep sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine less than 10ppm chlorine, dishes had been washed prior to inspection. CDI, PIC changed sanitizer dispenser, concentration read 100ppm.

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 milk in walk in cooler without date mark. CDI, PIC 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 soup, cut tomatoes, cut lettuce and marinated chicken in tightly sealed containers in the cooling process. IF EHS had not intervened food would have not reached 45F with in the appropriate time. CDI, PIC uncovered products. Observed breaded chicken in cooling process in under counter reach in cooler. Ensure adequate equipment is used to cool. CDI, PIC moved products to walk in cooler. -Repeat

3-501.13 Use approved thawing methods. Observed tuna thawing in container filled with water. Ensure thawing occurs under refrigeration or under cold running water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles without identifying label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths throughout establishment stored on counters.

4-501.11 Maintain equipment in good repair. Observed shelving throughout establishment with early signs of rust.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 several broken, and missing tiles in walk in cooler, and dry storage area leading into walk in coolers. Tile was replaced around main cook line. Grout is need of replacing in areas mentioned above. Observed several damaged base boards throughout kitchen and storage areas. Repeat- Improvement noted.

6-301.14 Post a hand wash sign at each handsink.- Observed handsink, at the newer bar down stairs handsink, without a hand washing sign. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed down stairs bathroom without paper towels. CDI- PIC provided paper towels.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Employee stated chicken on a stick was fully cooked. EHS observed chicken at 158-160F. CDI- Chicken was cooked to 168-181F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed spinach dip at 50F, rice at 48F and cooked grits at 50F. CDI- Items were voluntarily discarded by the PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- REPEAT- Observed mac n cheese cooling in the walk in at 51F and covered in small bags. Also observed slaw in a low boy cooler at 48F tightly covered. CDI- Items were uncovered to quickly cool. NOTE: A VR will occur no later than 10/19/17 to ensure proper cooling methods are being used. EHS has suggested to facility management a risk control plan be developed to ensure proper cooling methods are being followed.

4-501.11 Maintain equipment in good repair.-REPEAT- Observed some shelving starting to rust in cold holding equipment and a broken handle on a reach in freezer. Observed low boy drawers under grill non functional, facility is not using the equipment. Also observed base board on the walk in freezer in need of 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.-REPEAT- Observed cracked floor tile throughout the kitchen and walk in cooler. Grout needed to be replaced.

6-303.11 Intensity-Lighting - C- Provide 50 foot candles of light at each ice chest.

2-103.11 (M) Person in Charge-Duties - PF- Through conversation with a food employee, the employee was unable to provide the EHS with proper food borne related illnesses and exposures. Each food employee should know the five major reportable food borne illnesses and five major food borne symptoms along with exposures to the illnesses. CDI- Through education the employee was informed by the EHS of the employee health policy. NOTE: Facility has documentation of this employee whom has signed an employee health policy with required information.

2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed an employee don gloves without washing hands. Also observed employees handle soiled equipment and then attempt to work with food after a glove change. CDI- After the PIC re-educated employees of this violation. EHS observed proper hand washing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed an employee handle raw chicken and then handle ready to eat chicken with the same gloved hand. Observed an employee cut a quesadilla with a knife that was used for opening a sealed raw tuna package. Through conversation an employee stated the knife is used for both activities frequently. EHS also observed packaged cheese stored on top of packaged raw fish. CDI- The RTE chicken was voluntarily discarded by the PIC, the PIC was informed there must be a knife for RTE food and each raw food, and since the EHS observed no cross contamination with the cheese and fish the PIC was able to re-organize the storage order. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed the bottom of a soiled bowl stored on top of spring mix in a flip top unit. CDI- PIC discarded the spring mix.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT- Observed an employee activity using sanitizer at 50 ppm QUAT. CDI- PIC brought the concentration back to 200 ppm QUAT and re-sanitized the prep surfaces. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed black build up on the bar ice machine. Also observed tea spouts in need of cleaning do to a brown build up. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT- Observed a meat slicer, veggie slicer, pans, and plates all stored clean with food debris left on them. CDI- All items were moved to the dish pit to be cleaned properly. The meat slicer was taken out of surface until it is cleaned per PIC. NOTE: EHS has recommended the facility to complete a risk control plan to ensure food contact surfaces are cleaned and sanitized properly. EHS will conducted a VR no later than 10/7/17 to ensure food contact surfaces are being cleaned properly and sanitized at proper concentrations.

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 roast beef cooked and dated for 9/27 and still at 67F. Head chef stated the item had not been removed from the cooler since it was placed in the cooler. This item did not cool to 45F in six hours. Also observed mac n cheese cooling in the walk in at 112F. After 120 minutes the mac n cheese was at 72-75F. At this rate the first parameter was missed. CDI- PIC voluntarily discarded the item.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken at 110F and pork at 112F. CDI- PIC voluntarily discarded the items.

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 noodles at 43F and dated for 9/23. At this temperature TCS foods may only be kept for 4 days. Observed corn dated for 9/19. Also observed several pans of chicken and pork with two different dates, improperly labeled. CDI- PIC voluntarily discarded the items.

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 roast beef and mac n cheese not meeting the cooling parameters. Also observed chicken and broccoli covered and attempting to cool. EHS observed cooked chicken in wrapped bags at 58F in a low boy and cooling. CDI- PIC voluntarily discarded the roast beef, mac n cheese, and cooked chicken. PIC was able to uncover the chicken and broccoli to quickly 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 working containers on the cook line in need of labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests.-REPEAT- Observed fruit flies throughout the facility. Ensure facility contacts a pest management company to address the issue. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C- Observed dead beetles in a light fixture near the upstairs server station.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed dry food items stored less than 6 inches off the floor. Example packaged ketchup.

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

4-501.11 Maintain equipment in good repair.- Observed split gasket on several cold holding units. Observed some shelving starting to rust in cold holding equipment and a broken handle on a reach in freezer. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of replacing or resurfacing do to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed grease build on the cookline and handles of equipment. Also observed minor food debris build up on the inside of cold holding equipment gaskets.

5-205.15 Maintain a plumbing system in good repair.- Observed two leaking faucets in a server station.

5-501.111 Keep storage areas and bins for waste in good repair.- Observed outside dumpster in need of repair do to rust and holes.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.-REPEAT- Observed cracked floor tile throughout the kitchen. Also observed ceiling tiles in need of replacement do to damage. 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- Observed walls and hard to reach areas in need of cleaning do to food debris build up and food residue. Hard to reach areas are underneath and behind equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed several personal items stored with clean utensils and other retail items. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. -REPEAT- Observed several lights without light shield throughout the dry storage.

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 line cook employee wash his hands after handling raw beef. Employee washed his hands properly however he used his bare hands to turn the faucet off. This action recontaminates his hands. CDI- EHS informed PIC of the action and corrections were made in the employees hand washing procedure

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed bar handsink with ice and lemons inside. Also observed kitchen hand sink with lettuce and Italian dressing inside. CDI- Both sinks were cleaned out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - REPEAT- Pf- Observed sticker residue and minor food debris build up on several stacks of pans stored clean. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed bar dish machine functioning at 0 ppm Cl or QUAT. CDI- PIC brought sanitizer to 50 ppm Cl.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed pepperoni, grits, and pasta all above 45F. See temp chart for corresponding temperatures. CDI- PIC voluntarily discarded the items. NOTE: In 2019, all TCS foods must be cold held at or below 41F or a violation of this rule will occur.

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 toxic pesticides stored in the kitchen. Manufacturer's label says for home use only. CDI- PIC voluntarily discarded both cans.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken wings (47F), turkey (61F), and ham (61F) in deep containers and tightly covered. CDI- PIC removed covering on turkey and ham to quickly cool. After 30 minutes the items were at 56F. PIC voluntarily discarded the chicken wings.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed several areas in the facility with fruit flies.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed grease build on the cookline and handles of equipment. Also observed minor food debris build up on the inside of cold holding equipment.

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 hard to reach areas in need of cleaning due to food debris build up and dirt build up. 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 several ceiling tiles throughout the kitchen with water damage and torn from that exposure.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- Observed several lights without light shield throughout the dry storage.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF - Observed no PIC certified in a food protection management course present during the start of the inspection.

6-301.14 Post a handwash sign at each handsink. - Observed bar sink without handwashing sign. PIC was given a handwashing sign.

3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken stored above raw fish in the walk. CDI- PIC rearranged the storage order. 3-302.11(A) Separate raw animal foods from RTE foods. -P- Observed raw chicken stored above RTE items in a low boy cooler. CDI- PIC rearranged the storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed the meat slicer stored clean and soiled with food debris. Also observed pans stored clean with minor food debris left on them. CDI- All items were moved to dish machine. PIC was shown how to remove the blade off of the meat slicer to properly clean it. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed two sanitizer buckets and one sanitizer spray bottle less than 50ppm QUAT. CDI- PIC changed containers with sanitizer to proper concentration.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed marinara sauce at 98F on hot hold counter. PIC stated the time of prep was at 9 AM. CDI- PIC had an employee place the items on the stove top and the marinara was brought well above 135F.

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 slaw, artichokes, diced ham, diced turkey, sliced turkey and sliced ham prepared yesterday without dates. CDI- PIC was able to back date items. 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 boiled eggs, mac-N-cheese, milk, and feta cheese not baring dates and prepared or opened more than 24hrs ago. CDI- PIC voluntarily discarded the items. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed one bottle of sanitizer not labeled. CDI- Employee labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut lettuce and pre-made salads at 61F and tightly covered. CDI- PIC uncovered the items to allow cold air to flow through the TCS food.

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 working squeeze bottles not labeled and others with a faded label.

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

4-501.11 Maintain equipment in good repair.- Observed several split gaskets throughout the facility. Also some shelving is starting to rust in cold holding equipment.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf 0.5pts- Observed no QUAT test strips during the inspection. A VR will occur no later than 4/3/17 to ensure the facility obtains test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris build up in cold holding equipment and in the gaskets of those units. Clean as needed to reduce and prevent this build up.

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 holes in walls throughout the facility. Also observed detached baseboards throughout the facility. 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 dust build up on some ac/heat vents throughout the facility. Also observed floors of hard to reach areas in need of cleaning, such as under and behind equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped into one hand sink in the kitchen. PIC educated staff.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - 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, Ensure foods are discarded once their window on date mark has passed. Observed container of ranch (house made) held after discard date. PIC discarded Also ensure that foods that maintain a temperature above 41F are held no more than 4 days. Observed walk in cooler items at 43-45F but date marked for 7 days.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory with no indication of what asterisk means- "cooked or order" or "cooked per customer request" is missing from menu.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a small concentration of gnats/ fruit flies at downstairs bar.

3-307.11 Protect food from contamination sources not specifically noted by code. Ensure no contamination by hands for dry products. Use a scoop with a handle. Observed several dry products with no handled scoop buried in product.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean knives stored hanging between equipment.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed one of 4 downstairs restrooms without hot water. PIC was already aware, called service, and placed out of order sign on door.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lipstick stains on wine glasses hung as clean in the bar outside the kitchen. CDI - PIC moved these to the dish room for cleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed buildup in the soda dispenser in the bar outside the kitchen. CDI - PIC instructed cleaning. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using time for Sunday buffet and event catering in the Morehead Room without written procedure. CDI - PIC sent procedure today. Fill out the form, follow the procedure and have form available during the inspection. -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 cole slaw cooling in walk in while tightly wrapped. CDI - PIC loosened wrapping to facilitate cooling. -.5- 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 squeeze bottles of oils and condiments without label. Label these with the common name of the food. REPEAT -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and flies on several levels in bars, can washes and kitchen. Maintain and increase as necessary the pest control methods. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes drying on soiled shelf and a bin of cleaned utensils stored near the walk in with soiled tongs on top. Clean the shelving and rewash the utensils and bin in which they were stored. Observed plates and cambros stored on a shelf at 3.5 inches off the floor. Move these to a higher shelf. -0-

4-501.11 Maintain equipment in good repair. Observed damaged floor in the walk in cooler and at the entrance to the walk in. Repair these. REPEAT -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving, in bar dump sink and handsink throughout the facility. Clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at the drain of the cook line handsink. Repair. -0-

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 holes in the lower walls near the employee restroom and an unfinished ceiling near the employee restrooms. Repair. -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 buildup on the ceiling near the ovens. Clean.

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 wait staff come into kitchen for tea preparation without handwashing and dish washer handle soiled floor mats, soiled dishes and attempt to handle clean dishes with the same soiled gloves. CDI - All hands were washed and employees reminded when to wash. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed steel wool and scour pad in and around the handsink at the entrance to the bar. CDI - Items move to dump sink and basin cleaned. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored next to raw onions in walk in cooler. CDI - Chicken separated from onions hanging on the wall. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey stored between raw shrimp and raw crab cakes in low boy. CDI - Raw poultry moved to the front and the seafood was grouped together. -1.5-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed one freshly reheated penne pasta in meat sauce at 119F in hot box. CDI - Pasta reheated to over 165F. -0-

3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - P Observed shelled eggs used in recipe for Caesar's salad without pasteurization. CDI - PIC contacted vendor for verification of pasteurization. -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 freshly cut lettuce tightly wrapped in preparation for cooling. CDI - PIC had employee vent the wrapping to allow cool air flow. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oil, spices and sauces at the pizza station without labeling. -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 several food employees with wristwatches, rings and bangle bracelets while preparing food. CDI - PIC instructed removal of all these items. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed clear plastic cups in each bar outside of protective covering for the lip area. Keep the lip area of the cups protected. -0-

4-501.11 Maintain equipment in good repair. Observed damaged walk in floor tiles. Repair or replace these. REPEAT -0-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed unsealed junction in wood paneled downstairs restroom, in the adjacent hallway and at the transition between tiles and wood floor. Seal these junctions. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leaf lettuce , ribs and other items stored greater than 45 degrees. CDI some items taken to walk in to cool other items discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items marked for 8 days instead of seven in walk in and salad reach in cooler. CDI items relabeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils not labeled. CDI PIC labeled during inspection. -0 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed numerous prep units in need of gasket replacement. -0 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles missing in walk in cooler. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, slicer, and plastic containers soiled with food debris. CDI items moved to sink for cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed grilled tenders that were placed on pans after cooking at 133-155F. CDI items put back on grill to finish cooking.

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 bucket of boiled eggs and feta cheese not dated. CDI items dated. 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 container of chick peas held over 7 days. CDI item discarded.

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 walls behind prep sink and near dry storage rack and racks in walk in and dry storage soiled with debris. 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 racks in walk in unit that were rusting.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee cleaning brush in kitchen handsink.

302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken over cooked wings. CDI items relocated. Repeat 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw turkey burger over raw salmon. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers, metal serving trays, soda nozzles, and metal bowls soiled with debris. CDI items moved to sink for cleaning.

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 speedy chicken in a large pan at 49F from the night before. CDI items discarded. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed bucket with boiled eggs and feta cheese not dated when opened. CDI items dated.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice cream scoop stored in water without running water.

3-301.11 (B) No bare hand contact with RTE food. Observed employee touch lettuce with bare hands. CDI hands washed gloves donned.

5-202.12 Keep handsink water atleast 100F. Observed upstairs handsinks at 50-64F. Verification required. 6-301.12 Provide hand drying device at all handsinks. Observed no paper towels at kitchen handsink. CDI paper towels provided.

3-302.11(A) Keep raw animal foods, raw foods and RTE foods, and unwashed produce and RTE foods separate. Observed raw ground turkey over raw salmon and shrimp, raw chicken stored over spinach dip, and unwashed produce over RTE items. CDI items rearranged. 3-302.11(A) Keep food covered to preventcontamination. Observed chocolate chips and grit grains uncovered.

3-501.14(A) Cool foods from 135-70F in 2 hours and 45F or below in total of 6 hours. Observed tomatoe soup cooling from last night at 47F. CDI item discarded.

3-501.18 Discard food after time/temperature parameter reaches. Observed spaghetti noodles , grits, hummus, and dijon mayo held past 7 days. CDI items discarded.

3-501.15 Use proper methods to cool foods. Observed covered tomato soup in walk in cooling. CDI item discarded.

4-903.11(A) Protect single service items from contamination. Observed single service cups uncovered and exposed to debris.

4-601.11(C)/4-602.13 Nonfood contact surfaces shall be cleaned to prevent accumulation. Observed dusty fans and undersides of all drink machines soiled with debris. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed facility with soiled soda nozzles. CDI items cleaned.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed 2 sanitizer buckets at 0ppm. CDI buckets refilled.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed prep drawers holding foods above 45F, and prep units with TCS foods stacked above chill line above 45F from overnight. CDI items discarded.

6-202.16 Exterior Walls and Roofs, Protective Barrier - C. Protect outer openings of establishment from insect or rodent entry. Observed upstairs bar area without windows. Changes made without plan review. Will visit todat to make sure they have some form of covering at the open window area.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed facility with dusty fan, prep unit doors and chip holder in need of cleaning.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C. 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 grouting missing throughout kitchen and upstairs bar. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed asian slaw at 55F, chicken peices at 63F, sliced ham at 47F. CDI chicken discarded and other items placed in cooler to bring down temperature. Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods that are held in the facility for 24 hours or more shall be dated. Foods that are 41F and below have a 7 day shelf life, and 42-45F have a 4 day shelf life. Observed asian slaw and milk not dated. CDI items dated. Repeat.

7-102.11 Common Name-Working Containers - PF. Chemical containers shall be labeled with the common name of the item. Observed glass cleaner not labeled. CDI item labeled.

3-501.15 Cooling Methods - PF. Foods that are cooling shall be placed in smaller portions in shallow containers, and left uncovered to facilitate cooling. Observed container of sliced melon, plated salads tightly covered in reach in. CDI items uncovered.

6-501.111 Controlling Pests - PF. Insects, rodents, and pests shall not be present in the facility. Observed fruit flies at downstairs bar.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be kept in a sanitizer bucket in between uses. Observed wet cloth under cutting board and on prep surfaces. Repeat.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Physical facilites shall be kept in good repair. Observed grouting missing from kitchen floor.

3-402.12 Records, Creation, and Retention - PF. Undercooked or RTE fish that are sold must have a written statement from supplier stipulating that the fish were raised and pellet fed. Observed facility with wrtitten agreement from 3 years ago stating salmon received are pellet fed. Name on the box fish received does not match name on the letter. Told facility to get and updated cooy of the letter stating that the supplier buys the fish from that specific company. Verification required.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Keep all food contact surfaces cleaned to sight and touch. CDI slicer taken apart for washing.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF/RTE foods shall be held at 45F or below. Observed individually packaged chicken pieces at 51F that were left overnight, and sliced turkey at 47F. CDI chicken peices discarded and sliced turkey placed in cooler to bring down temperatures.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Foods that are held in the facility for more than 24 hours shall be labeled with date food prepared or opened from package or date discarded. Foods that are 41F and below have a 7 day shelf life, and foods at 42-45F have a 4 day shelf life. Observed lettuce, mixed greens, and spinach, and pepperoni not labeled. CDI items labeled.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Discard food once it exceeds 7 or 4 day shelf life. Observed slaw dressing stored in cooler past its 7 day shelf life. CDI item discarded.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Raw animals foods served raw or undercooked shallbe disclosed to the consumer on the menu with the reminder and disclosure. Observed Ahi Tuna wrap and burgers on the to go menu not asterisked and no reminder and disclosure. Verification required.

7-102.11 Common Name-Working Containers - PF. Observed an unlabeled bottle of sanitizer and unlabeled buckets of sanitizer in kitchen at upstairs bar. CDI items labeled

4-302.12 Food Temperature Measuring Devices - PF. Temperature measuring devices shall have a small diameter probe. Observed no thin probe thermometers in facility. Verification required.

6-404.11 Segregation and Location-Distressed Merchandise - PF. Products that are damaged shall be segregated in designated areas separate from food, equipment, and utensils. Observed cans, that were dented at the facility, stored with other cans in good condition. CDI dented cans opened and used first.

3-304.14 Wiping Cloths, Use Limitation - C. Keep sanitizer buckets off of the floor. Observed sanitizer buckets on floor in kitchen.

The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014.

No parasite destruction information observed for salmon. According to the PIC, they do not typically serve salmon undercooked and will fully cook and remove from consumer advisory going forward. CDI.

Facility must reheat cooked and cooled food to 165F before hot holding at 135F or greater. Observed soup 120F, marinara 109F, and queso 128F on the hot holding unit after reheating. Some of these were in a double pan to keep from getting too hot, however they were not proper reheated before this. CDI- reheated on the stove to 165+F.

Facility does not have Tuna Wrap under advisory. On the menu described as Sashimi grade tuna. Facility must add an asterisk to indicate this is an undercooked item like other items on the menu. Also, remove salmon if this is not an undercooked item and parasite destruction can not be provided. Return visit required.

One mislabeled chemical bottle was present. Also, one sanitizer bottle appeared to have staining from previous use with glass cleaner. CDI - bottles discarded.