HICKORY TAVERN

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 sheet trays of cooked peppers and cooked shrimp cooling at ambient room temperature on speed rack. Both items had a temperature of 82F to 84F. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to begin active cooling procedures (placing food in walk in, ice baths, etc.) when cooked food cools to 135F. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 ice scoop in ice bin with handle making contact with ice. CDI - Ice scoops were removed and placed in a clean metal pan. -0 points-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observes stacked plastic food containers stored in a manner that did not promote air drying (wet stacking). -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 minor water drip from ceiling in kitchen near drink prep area. Establishment was using bucket to catch dripping water. Repair ceiling. -0.5 points-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored over whole muscle steak and cut steak in refrigerated drawer. CDI - Storage order was corrected. -REPEAT- -3 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at mechanical dish machine with a concentration of 0ppm. CDI - Chlorine container was changed, machine was primed, and a chlorine sanitizer concentration of 50ppm was achieved. PIC has been advised to use sanitizer test strips to check chlorine sanitizer concentration throughout business day. -1.5 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pulled pork, sour cream, macaroni noodles, rice, and ranch dressing cold holding at temperatures between 44F - 54F in cold holding equipment throughout kitchen. Observed garlic and oil mixture at 89F held on edge of grill. CDI - Pulled pork, sour cream, and rice were discarded. Noodles and ranch dressing were taken to walk in cooler to rapidly cool to 41F or less. Garlic and oil mixture was discarded. PIC has been advised. to portion and cool pulled pork in walk in cooler, store squeeze bottles of sour cream in reach in coolers instead of flip top coolers, and to allow cooked noodles to properly cool to 41F or less prior to placing in flip top cooler. -1.5 points- 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed squeegee and steel wool stored in handwashing sink near dish machine. CDI - Items were removed. -0 points-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored over bacon in walk in cooler. Observed raw chicken stored behind mahi in refrigerated drawer. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed tongs and sauce buckets used for saucing chicken wings stored on prep table and on shelving. PIC stated that items are washed rinsed and sanitized every shift change which is approximately 5 hours. CDI - Items were taken to dish machine to be washed, rinsed, and sanitized. PIC has been advised that food contact surfaces and utensils must be cleaned throughout the day at least every 4 hours. -0 points- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabled spray bottles of unknown substances located in dish pit and at wait station. CDI - Contents were identified as chlorine sanitizer and labeled with name of contents. -1 point-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed sauce containers used for saucing wings with broken edges and cracks. CDI - Sauce containers were discarded. 4-101.17 Wood Use Limitation Except as specified in (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. Observed cedar planks used for Cedar Plank salmon on menu. Establishment must apply for a variance to use Cedar Planks. Variance should include that planks are single use and include SOP oh how to use them. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish machine at 0ppm. PIC contacted eco lab, whom arrived onsite during end of inspection. CDI- eco lab was able to repair dish machine tube line to allow for proper chemical solution of 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed container of utensils including scoops, ladles, and seasoning containers stored as clean with debris and food debris. CDI- PIC removed containers of items to be w/r/s. *REPEAT* 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 top layer of diced tomatoes, boiled eggs, feta, and roasted corn in flip top closest to kitchen entrance temping above 41F. PIC stated this may be due to temperature of grill area and lids being held open during rush. PIC removed items to be rapidly cool in WIF due to items being within 4 hour window. Observed chicken wings in prep unit across from WIC temping above 41F. Ambient temperature of unit was 47F. *REPEAT* VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of oils and spices without labeling throughout kitchen.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout facility. PIC stated that facility utilizes orkin for pest control needs.

4-501.11 Maintain equipment in good repair. Observed cold holding prep unit maintaining an ambient temperature above 41F due to fan not working properly. EHS will conduct follow up visit to assess unit. EHS observed maintenance onsite conducting repairs of prep unit.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets of prep units with food debris, bottom of low RIF on cook line with food debris, and top of dish machine with heavy food debris accumulation.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed an employee drinking directly from cup next to prep table with rice being prepped on it. *REPEAT*

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

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Boiled eggs in the salad station flip top, cut lettuce and individually bagged rice in the control station flip top above 41F, See temp chart for details. Lettuce was placed in flip top without being cooled and the eggs and rice were stacked past the fill line. *CDI - PIC removed and discarded the top layers of over stacked product. PIC discarded and replaced the cut lettuce. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (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 - establishment holding wings on TPHC with start and finish times posted, PIC states all staff is highly trained on TPHC procedures. However, PIC was unable to locate written TPHC procedures. *CDI - EHS emailed copy of TPHC procedures to establishment. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drinks stored on top of prep table surface next to soda machines and silverware. Also, Tupperware of Pasta from employee stored with restaurant products. *CDI - PIC placed all employee drinks on lower shelving to remove the possibility of contamination. PIC removed Tupperware of employee food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed facility washing strawberries and avocados and placing them back in its original container. Told facility if they are going to wash produce it needs to be placed in a new container. CDI Items treated as unwashed and washed chopped leafy greens moved from below items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overstocked bags of shredded chicken and rice above and container of boiled eggs over 41F in the prep top. CDI items just placed in prep top this morning and moved back to walk in to cool down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed half and half, hotdogs, lettuce container. CDI dates or 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee on cook line wearing bracelet and watches while working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees helping with food prep without wearing hair restraints.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, feta, blue cheese, American cheese, provolone, Turkey. Food was voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados in prep unit with sticker still intact. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed waste can blocking handwashing sink. CDI PIC moved waste can

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer QUAT reading 50ppm per manufacture should read 150-400ppm. CDI PIC corrected to 400ppm 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a silver container of spices without label. CDI PIC labeled item.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pest throughout kitchen area. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed in use avocado in use with label still intact. 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 both soda dispenser with black build up behind nozzles.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster not in use.

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 facility needs cleaning throughout

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket hanging on shelf where clean dished are stored. CDI PIC moved jacket

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flip top/reach-in cooler holding TCS foods above 41F (See temp log). EHS observed an ambient temperature of 43F. PIC stated that the unit sometimes has issues with either being too cold or too warm. PIC stated that items in unit are not kept here over night and had only been in unit for an hour. CDI: PIC placed unit on emergency TPHC until repairs take place later today. EHS and PIC filled out TPHC procedures and items were marked with discard time. Verification visit required within 3 days to ensure cold holding compliance. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thin-probe thermometer measuring 29F against EHS thermometer measuring 32F. Verification visit required within 10 days to ensure facility obtains a calibrated thermometer. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in facility. PIC stated that the establishment is currently being treated for them. EHS confirmed pest control company.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados stored in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed base coving missing in various areas of kitchen. 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 employee slicing tomatoes with one gloved and one bare hand. Bare hand was making contact with tomato. CDI - Employee was instructed to wash hands and to don gloves when working with ready to eat food. -0 points- For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for items being held using TPHC. Discard times were labeled. CDI - A TPHC procedural template was reviewed with and given to PIC. -0 points- TPHC procedure template may be found at: http://meck.co/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 stacked and wrapped portions of sliced turkey and corned beef cooling in walk in cooler. CDI - Items were taken to walk in freezer to rapidly cool to 41F or less. PIC has been advised to leave portions unwrapped and leave in single layer while cooling. -0.5 points- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon thawing in walk in cooler. CDI - Salmon was removed from sealed packaging and placed in container to continue thawing process. -0.5 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados stored in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -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 base coving missing in various areas of kitchen. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on cutting board at cook line. Designate an area for the storage of employee possessions away from equipment, food, and utensils. -0 points-

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 waste/splash on outside and top portion of dish machine. REPEAT VIOLATION.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout kitchen, especially in dish area. Observed base coving missing in various areas of kitchen. REPEAT VIOLATION. 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 food waste/grease buildup behind cook line.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control(AMC) ... several priority and priority foundation violations - cold holding, cooling/cooling methods, partial cooking w/o proper documentation, improper sanitizer levels, soiled dishes, etc. CDI: Education provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: Primed- 50ppm. Observed low QAC sanitizer at three compartment sink- 0ppm. PIC unable to prime. EHS will return within 10 days to verify sanitizer dispenser properly working. VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored as clean soiled with food waste throughout facility. CDI: PIC sent dishes to be re-W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine and catch plate soiled with red and black biolfilm buildup. REPEAT VIOLATION.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed chopped lettuce and house made ranch not meet cooling parameters. See violation #33 and #47 for details. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in walk-in cooler. Products with various prep dates between 08/10-08/14. Ambient temp of cooler 40F. Voluntary closure. PIC voluntarily discarded foods. Service repair arrived and repaired during inspection- wrong coolant in unit. Ambient temp of unit now 33F-35F. Observed TCS foods being held above 41F in salad make table, control make table, and breading station ice baths. Ambient temps of units between 39F-41F. Service repair also repaired during inspection visit. EHS granted approval to reopen. EHS will follow-up in 10 days to ensure long term compliance for cold holding of TCS foods. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chopped lettuce, ranch, diced tomato, boiled egg, and rice being cooled in walk-in cooler in large portions, covered/sealed. Education provided. Product that did not meet cooling parameters voluntarily discarded. Product within 4-hour cooling limit opened, spread onto shallow pans, and moved to walk-in freezer or beer cooler for rapid cooling. EHS discussed use to ice for more rapid cooling of chopped lettuce and ice wands for ranch cooled in large cambros. Observed Cuban sandwiches being cooled in low boy. Food employee stated product prepared between 11am-12pm. Product moved to walk-in freezer for rapid cooling(39F). EHS will follow-up within 10 days to verify cooling issues corrected. REPEAT VIOLATION.

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

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

4-501.11 Maintain equipment in good repair. Observed light out in vent hood. Observed walk-in cooler, salad make table, and control make table unable to hold TCS foods at or below 41F. See violation #22 and #33 for more details. CDI: Service repair arrived and repaired during inspection. REPEAT VIOLATION.

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 shelves on walk-in cooler soiled with heavy food waste buildup. REPEAT VIOLATION.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in dish area, along cook line, and in front of ice machine.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on shelf above clean dishes. CDI: Education provided and PIC moved beverage to approved location.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to three compartment sink. CDI: PIC provided paper towels. REPEAT VIOLATION. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed food waste in hand sink next to three compartment sink. CDI: PIC cleaned.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags with no dates for when last of product was sold. CDI: Education provided.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine soiled with red and black biolfilm buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings being held below 135F. Product prepared @11am. PIC stated product is to be kept in steam well for hot holding, facility does not use TPHC. CDI: Education provided and product reheated(189F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings being held above 41F in walk-in cooler. PIC stated product sits next to door and truck was delivered this morning with cooler door sitting open for extended period of time. CDI: Food employee moved product to walk-in freezer for rapid cooling(38F). Observed milk baths for fish and chicken being held above 41F in ice bath. PIC stated milk bath prepared @11am. CDI: Education provided and more ice placed around product for rapid cooling.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf Observed chopped lettuce and hoagie sandwiches being cooled in make tables and low boy. Units designed to cold hold, not cool product. PIC stated products prepared between 10am-11am. CDI: Eduction provided and product bagged with ice and moved to walk-in cooler for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout facility. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not vermin proof- light visible under door.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored with “good” product. CDI: PIC removed cans from service/storage.

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 ice scoop being held with handle in contact with product.

4-501.11 Maintain equipment in good repair. Observed torn gasket on salad make table.

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 several soiled gaskets throughout facility. Observed buildup on out portion of catch plate on ice machine.

5-205.15 Maintain a plumbing system in good repair. Observed leak under hand sink next to three compartment sink. Observed leak at faucet on spigot next to hand sink at prep sinks.

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

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed queso being reheated in steam well at too slow of a rate to meet reheating parameters. PIC stated product placed into steam well @11:45am and temped at 124F @1:20pm. Food employee placed product into microwave to finish off reheat process and product only reached 145F @2:05pm. CDI: Education provided and food employee voluntarily discarded product.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in dish area, along cook line, and in front of ice machine.

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 no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 policy for vomit & diarrhea clean up. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to three compartment sink. CDI: PIC provided paper towels. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink next to prep sinks filled with bowl and knife. CDI: PIC removed bowl and knife from hand sink. Observed hand sink in bar with blocked/clogged drain causing water to stand in hand sink. PIC stated work order is placed and maintenance is scheduled to arrive today, CDI: Bartender currently using dump sink as makeshift sink and using bus tub as dump sink. Additional hand sink just inside kitchen door as well. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low chlorine sanitizer at dish machine- 0ppm. CDI: PIC primed- 100ppm. Observed low QAC sanitizer in sanitizer bucket- 50ppm. CDI: PIC remade sanitizer buckets- 150ppm. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso being held below 135F in steamwell. PIC stated product prepared @10:30am. CDI: PIC added water to steam well and rapidly reheated product.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets throughout facility with food waste buildup. Observed vent hood filters heavily soiled above fry station. REPEAT VIOLATION.

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 buildup on wall beneath dish machine. REPEAT VIOLATION.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser broken at hand sink next to prep sinks. PIC stated work order is placed. PIC provided pump bottle soap until repaired. EHS will return within 10 days to verify soap dispenser is repaired. VERIFICATION REQUIRED. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pieces of watermelon in bar hand sink. CDI: Food employee cleaned/removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish and chicken stored above onion and shredded cheese in low boy under grill. CDI: Education provided and PIC rearranged storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine unable to dispense sanitizer- 0ppm. CDI: Service repair company arrived during inspection and repaired- 100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of knives, insert pans, and one lemon slicer stored as clean soiled with food waste. CDI: PIC sent items to be W/R/S. REPEAT VIOLATION.

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 grilled queso veggies, grilled peppers, and rice cooled overnight in walk-in cooler being held above 41F. Ambient temp of walk-in cooler 43F. Service repairman arrived on site and repaired during inspection- ambient air temp inside unit now 36F. Methods for cooling good at this time- sheet pans in thin layers on speed racks. CDI: PIC voluntarily discarded product. Observed chicken cooling in walk-in at rate too slow to meet cooling parameters. See temp chart for details. CDI: Service repairman serviced unit and food started cooling properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in low boy being held above 41F. Ambient temp of unit 46F. Products stored in unit overnight. Facility does daily temp check, but had not completed today or kept previous temp checks on file. Service repairman arrived during inspection and repaired- ambient temp of unit now 37F. Education provided and PIC voluntarily discarded product. EHS provided cold holding log template. EHS will return within 10 days to verify progress being made with cold holding. REPEAT VIOLATION. VERIFICATION REQUIRED. **Failure to correct cold holding issues will result in Risk Control Plan and possible permit action at next inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed HEAVY fruit fly infestation in bar area. Observed a few fruit flies in room containing mop sink. EHS recommended more frequent pest control visits and better cleaning in bar area. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler and low boy unable to keep food at 41F or below. See violation #18 and #20 for more details. Observed second low boy broken/unable to hold temperature. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup on shelves in walk-in cooler. Observed spilled beer in bottom of keg coolers in bar. Observed light burned out in vent hood. Observed gaskets throughout facility in need of general cleaning.

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 soap dispenser broken at hand sink next to prep sink. Observed standing water at drain in mop sink- broken/missing tiles preventing draining. PIC stated work order placed. Observed ceiling tiles missing above soda stations and three compartment sink. Service repairmen arrived during inspection to replace ceiling tiles. REPEAT VIOLATION. 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 wall behind dish machine soiled with black buildup. Observed floor beneath BIB rack soiled with soda splash.

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 dishwasher go from loading soiled dishes to putting away clean dishes. CDI-EHS intervened and explaiend they have to wash, rinse, sanitize in between dirty and clean. Food employee washed hands. 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 After food employee washed hands they touched the faucet directly, PIC explained the problem and they re-washed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw shrimp and fish in a cold drawer. CDI-Food employee fixed and said they normally do not keep it there. EHS can veryify this is not the normal spot.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 20 soiled dishes in the dish drying area. CDI-PIC had food employee go through all the dishes and re-do the ones that needed re-washing. VR REQUIRED 5/15/2021. PIC did not sing due to Covid protocols

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken in a cold drawer above 41F. All other food was in temp. Same chicken in the WIC was in temp. Prep unit on the left side was holding food at 44F or above. CDI-PIC voluntarily discarded and suggested maybe the drawer had been open making the chicken warm up. All TCS foods int he prep unit was voluntarily discarded since it had been there since last night. PIC called maintenance while EHS was on site. VR REQUIRED 5/15/2021. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near the dish pit. REPEAT.

4-501.11 Maintain equipment in good repair. Observed bar cooler not working, prep top unit lid is falling off. Rusted shelves throughout facility, prep sink is leaking. Handsink soap dispenser is hard to use. WIC 2 (bar cooler) is leaking.

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. Low grout throughout facility. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during first 15mins of inspection. PIC did show up, explained the other CFPM is out due to a cold. Will not deduct points today since health precautions take precedence.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC that had no knowledge of employee health. Did not know any signs/symptoms of FBI, was able to find a poster. Other PIC did not come today due to illness, therefor they are taking precautions. CDI-Informed PIC the importance of FBI, signs, symptoms need to be known.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee BHC container of lettuce on the line. Employee had just washed hands. CDI-Food employee voluntarily discarded lettuce. PIC did not sign due to Covid protocols

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac and cheese in steam well at 123F. Observed grilled chicken and burgers, and chicken wings all below 135F in another steamwell. CDI-PIC put items on time and added water to the steamwell. Mac and cheese was put in a steamer and reheated to 167F, 154F in steamwell. PIC wants to use time, EHS sent TPHC form. VR REQUIRED 12/10/2020.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold drawers holding food at 50F. CDI-PIC explaiend food was ptu int here this morning at 9am, all food above 45F was voluntarily discarded and the rest was cooled down in the WIC. PIC will not use cold drawers until they are temping. VR REQUIRED 12/10/2020.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer container stored within 6inches of RTE bacon. CDI-food employee moved sanitizer bucket to a bottom shelf away from food.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

4-501.11 Maintain equipment in good repair. Observed WIF with ice building up in the floor. Observed microwave handle broken. Observed water in prep unit 1-near the grill. Front bar reach in has a broken handle. Cold drawers underneath grill aren't holding temp. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles with build-up on them. Needs to remain clean. Observed oven hood in need of cleaning, ice scoop holder had black build-up on the inside.

6-501.19 Closing Toilet Room Doors - C Observed handicap stall missing the entire middle of the door in the womens restroom. EHS explained this needs to be fixed.

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 low grout throughout kitchen and can wash. REPEAT.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee go from touching raw chicken, frying it then go to prepare a salad without a handwash or changing gloves. CDI-EHS made food employee wash hands and don new gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed fryer baskets blocking handsink near the dish area, no handsink easily accesible from this point. CDI-PIC moved fryer baskets to allow for handsink use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 6 soiled dishes in the clean dish area. CDI-PIC took to be washed/risned/sanitized. PIC did not sign due to Covid protocols.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half of one of the front prep units not holding temp. Other side was holding well. All TCS foods (tomatoes, cheese, ranch, lettuce) was above 41F. PIC said they put ice on the food to help keep the temperatures down. PIC said they bring out food in at 10:45am. CDI-PIC moved TCS items back to the WIC to cool. VR required 7/20/2020.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice and lemons stored next to a handwash sink. Possible splash hazard. PIC moved lemons.

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 scoop stored next to a handwash sink. Possible splash hazard. CDI-PIC moved to the other side of the ice bin, creating a barrier.

4-501.11 Maintain equipment in good repair. Prep unit across from the grill is not holding temperature. Observed prep unit 2 with broken lids. Prep unit 1 needs a new handle. Front bar reach in has a broken handle.

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 light covers hanging over the server area. Observed areas of low grout in the dish washing area. 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 air vents in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing at the server hand sink. CDI-Food employee re-filled, EHS was there before prep.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk-in cooler at 42/43F upon discussion with PIC they had turned off unit to do inventory this morning (30mins prior). Food was above 41F-below 44F. CDI-PIC turned unit down to help food cool, unit went down to 38F and food cooled down during inspection. Suggested not turning off unit next time they do inventory, could lead to further cold holding issues and inventory loss. Observed sausage in bags at 45F in prep unit, all other food was in temp. Sausage had been left in unit overnight. CDI-PIC voluntarily discarded.

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

4-501.11 Maintain equipment in good repair. Observed water build-up in the prep unit-reach in across from grill (prep 3).

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 low grout in the dish washing area.

Repeat violation 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 a container of yellow rice at 48F in the walk in cooler; rice was cooked yesterday. CDI - item was discarded. Explained proper cooling and time/temperature requirements. 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 pico, diced ham, tomatoes and egg between 46F-47F. Items were prepared yesterday and on the 14th. CDI - items were discarded. Explained proper cooling and time/temperature requirements.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple items holding above 41F on the cook line. CDI - items were not on the line longer than 4 hours so they were moved into the walk in cooler to cool; see temperature chart.

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed rice, tomatoes and romaine lettuce cooling while covered with saran wrap and lids. CDI - explained proper cooling methods; left a copy of the ambient and hot cooling charts with the PIC. Items were uncovered and placed in the walk in cooler/freezer to rapidly cool; see temperature chart.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wet wiping cloths stored in 50 ppm QUAT. CDI - bucket was remade at 200 ppm.

General comment 6-501.11 Floors, walls, and ceilings shall be maintained in good repair. - Observed low grout in front of the dish machine; patch areas of low grout. PIC stated the other half of the dish pit was re-grouted a couple months ago and they will be doing in front of the dish machine soon.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. observed no certified manager on duty at inspection arrival. Certified manager did report in and explained many in training class today.

6-301.14 Post a handwash sign at each handsink. Observed 2+ without. Gave signage to PIC.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one undercooked skirt steak with RTE foods (cheese). 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed worker removed deli meat from walkin cooler with gloves and continue working to place RTE bacon on sandwich with same gloves. CDI- Instructed to remove gloves before changing task, wash hands and replace the bacon on the sandwich. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered ice in dining storage bin. CDI- cover the ice.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs, dicer a couple stainless pans stored soiled. CDI- moved to dish pit for rewash 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda gun holster, wedger stored soiled. CDI- moved to dish pit for rewash. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm chlorine. CDI- Maintenance called during inspection and machine is now sanitizing at 50ppm.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observe skirt steak for steak tacos and flatbreads is par-cooked with no procedure in place. VR- form emailed for completion.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P 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 portion chicken bags, shred head potato scoops stored out of temp in tightly sealed containers or portion bags in plastic containers. CDI- removed to spread on sheet pan to cool properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various items in cooler tops on both sides of line 42-45F. CDI by lowering portions and removing to walk in cooler to cool (lettuce, tomato, chicken bags, dips, shrimp, sausages) Product is over stacked to achieve 41F at the top in most cases.

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 GC- Observed one pan dated same day, observed some pans with prep and discard dates and others that only had prep date and teh chart had to be referred too. Observed portion bags with day of the week said to be prep date. Need to reeducate and ensure one system is in place and followed.

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 Use shallow sheet pan method for portion bag cooling, shredheads until completely cooled. Observed lided or stacked tightly in plastic pans after prep today. At 60F. CDI- corrected and temps recorded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer to have dead battery. Dial thermometer available and calibrated but unable to measure thin foods such as fish and lettuces. VR-

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed cooler lids in need of replaced, cracked bent, uncleanable metal surfaces. Observed spatula and drain pan in need trim and/or of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside the fryer doors, walkin cooler shelving with dairy storage and other reachin coolers with mold/build up. Observed cooler in bar and line coolers with standing water. Clean and check for repair needs.

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 needed under and around equipment in the bar to remove the sour odor and heavy soil, debris. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. FRP on the wall is not attached to cove base next to the floor on the handsink wall by the line cooler and prep sinks. Repair is needed.

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 washing area changing gloves between dirty and clean dishes without washing his hands. Corrected during the inspection. Employee instructed to re-wash his hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the can opener with residue. Observed several cutting boards stored clean with residue and debris. Observed tomato dicer stored clean with residue. Observed interior of chicken and seafood prep sinks with black residue. CDI. All items washed, rinsed, and sanitized before next use. Staff indicated that tea nozzles are not sanitized after being cleaned. Tea nozzles must be cleaned every 24 hours and after cleaning they must be sanitized. 4-702.11 Before Use After Cleaning - P. Corrected during inspected. Tea nozzles sanitized.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili that had been prepared yesterday reheated to 143 F. CDI. Product reheated to 183 F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed several product with slow cooling rates. Salad was at 51 F and 40 minutes later the product was still at 51 F. Observed pimiento dip and wrapped bags of sliced turkey with an initial temperature of 51 and 30 minutes later they both had a temperature of 50. Products cooling less than 4 hours. Corrected during inspection. Cooling method adjusted on each product for better cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Repeat Non-Compliance. The following items had slow cooling rates. Observed lettuce in a deep covered plastic container, pimiento dip in a deep covered container, sliced turkey wrapped in closed small bags and stored with several other bags of turkey. Corrected during inspection. All items transferred to shallow metal pans for better cooling. Turkey bags were opened and placed on a shallow pan.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several containers of sanitizer with wiping cloths with 50 ppm quat solution. Corrected during the inspection. Fresh sanitizer prepared and observed a correct levels.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed several cutting boards damaged surfaces. Corrected during the inspection. Damaged cutting boards discarded. 4-501.11 Maintain equipment in good repair. Observed one make unit with damaged metal seams and a missing panel. Observed a microwave with a damaged handle. 4-502.11(A) Maintain utensils in good repair. Observed some damaged lids used to cover food. Observed a damaged spatula. Item discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of coolers at the preparation line collecting residue. Keep all non-food contact surfaces clean.

6-501.12 Floors, walls, ceilings including the attachments such heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors collecting residue. Observed ceiling vents with dust.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ice machine collecting black and pink debris on inside surfaces.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings in hot holding below 135F. See temperature chart for temperature observations. CDI chicken wings voluntarily discarded.

7-102.11 Common Name-Working Containers - PF Observed two bottles of sanitizer not labeled. CDI bottles labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed two buckets of sanitizer stored directly on prep surfaces. CDI buckets relocated to approved locations.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling tightly stacked and wrapped in metal pans. CDI wrapped packages of rice placed on sheet pans to rapidly cool.

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 scoop with handle stored directly in ice in bar.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed grout deeply grooved in several areas of kitchen. Observed FRP and wall coving needing to be sealed at transition.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm sanitizer at dish machine because sanitizer container was empty. CDI-container was replaced and sanitizer reading 50ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled utensils stored as clean on the drying rack. Discussed the 5 step warewashing process. CDI-dishes sent to be rewashed

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - Observed several items holding above 45F. (see temperature chart). CDI-product had been on line less than 2 hours after lunch so was placed in the walk-in to cool. A repair technician was on site to adjust coolers if need be so they maintain temperatures below 45F.

4-502.11 (B) Good Repair and Calibration - PF Observed thermometers not working properly. Repair or replace

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and utensils wet stacked on drying racks. CDI-dishes rewashed and air dried REPEAT

4-502.11(A) Maintain utensils in good repair. Observed several cracked and damaged utensils on the drying rack. Per management a new stock of equipment is being ordered.

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 of water on the cook line without labels. CDI-PIC labeled as required

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and utensils wet stacked on drying racks. CDI-dishes rewashed and air dried REPEAT

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean hard to reach areas underneath, between and behind equipment. Observed dusty exhaust vents throughout facility. REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several cracked floor tiles near dish machine area and some missing cove base.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several heavily soiled plates and utensils stored as clean on drying racks. CDI-all items sent to dishmachine to be rewashed. Discussed need for adequate pre-wash step with PIC. Observed can opener with build-up. REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with 0 ppm chlorine. Dishes will be sanitized in the 3 compartment sink until unit is repaired VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chili cooling tightly covered in the walk-in cooler at 65F after 1 hour. CDI-an ice paddle was added to facilitate cooling

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils wet stacked on drying racks. CDI-dishes rewashed and air dried REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards heavily scored and discolored. 4-501.11 Maintain equipment in good repair. Replace gaskets as needed throughout facility

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to interior surfaces of reach-in cooler and cold drawers,

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 floors in the walk-in freezer and laundry area in need of cleaning, Clean hard to reach areas underneath, between and behind equipment and equipment shelving.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several heavily soiled plates and utensils stored as clean on drying racks. CDI-all items sent to dishmachine to be rewashed. Discussed need for adequate pre-wash step with PIC. Observed can opener with build-up. Observed build-up on shelving in walk-in cooler.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on food prep table. CDI-bucket relocated to a lower shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with several wiping cloths not fully submerged in sanitizer solution. CDI-buckets replenished so that cloths were saturated.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups and containers not stored on their protective sleeves.

4-501.11 Maintain equipment in good repair. Observed several cracked and damaged food storage lids and container through out facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on prep surface. CDI beverage voluntarily discarded.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed onions stored directly above washed lettuce. CDI items relocated to approved location.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not sanitizing. CDI dish machine technician arrived during inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed noncontinuous cooking of grilled chicken in catering walk-in cooler. CDI chicken was placed in over. DOCUMENTATION EMAILED TO PIC. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed andouille sausage and green beans cold holding above 45F. See temperature chart for temperature observations. CDI sausage voluntarily discarded. Green beans had recently been placed in walk-in cooler. Green beans placed in oven to rapidly heat.

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 cut cabbage and roast beef not date marked. Observed proper date marking procedures overall. CDI cabbage labeled. Roast beef 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 green beans and partially cooked chicken cooling tightly covered in catering walk-in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout kitchen and bar areas of facility; under soda machine in kitchen.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in wiping cloth buckets below 200ppm. CDI sanitizer tested at proper concentration. USE COLD WATER WHEN MAKING SANITIZER.

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

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler. Observed two drawer coolers not closing properly. Observed standing water in bar cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved near dish machine. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed under soda machine in server area soiled.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light missing in hood system.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two papertowel dispensers non-functional. CDI papertowel dispensers made functional. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in dish area blocked by soiled dishes. CDI sink made accessible.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed date last shellstock from container used not recorded on tags since April 2016. Previous tags are properly recorded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top units and reach-in coolers above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. EHS recommends holding spinach and medium butter based sauce on TPHC. CDI documentation emailed to PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed grilled chicken cooling in flip top cooler. Observed grilled chicken cooling tightly stacked in bags in reach-in cooler. CDI items placed on sheet pans, placed in walk-in cooler to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers. Observed flip top lid in disrepair exposing foam. Observed large gap under walk-in cooler door. Observed water collecting under walk-in cooler floor near door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food debris; gaskets, walk-in freezer floor, handles of equipment, etc.

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 under soda dispenser/server handsink collecting heavy residue. Observed wall behind dish machine collecting black reside. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed non-functional cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with dried food debris. CDI slicer broken down and washed, rinsed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, gumbo, beans, crab dip and milk above 45F. See temperature chart for temperature observations. CDI lettuce, gumbo and milk voluntarily discarded. Beans and crab dip placed in walk-in cooler to rapidly cool. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in flip top cooler. Observed beans and crab dip cooling in low 3 door reach-in cooler, ambient temperature 42F. CDI lettuce voluntarily discarded. beans and crab dip placed in walk-in cooler to rapidly cool.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed plates drying on absorbent cloth.

5-205.15 Maintain a plumbing system in good repair. Observed leaking handsink near prep line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored on top shelf of walk-in cooler. CDI employee food moved to designated area.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside microwave collecting heavy food residue. CDI.

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 3 containers of queso dip prepared last night at 56F. CDI containers discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, tomatoes and two containers of cheese holding above 45F in prep flip top cooler. CDI all items discarded. CDI PIC contacted maintenance. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 3 containers of queso cooling tightly covered in walk-in cooler. CDI queso voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler floor in disrepair. Observed flip top cooler not maintaining products below 45F.

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 heavy grease residue behind and under friers and grill.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones and purses stored on shelves throughout kitchen and bar areas.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on prep surfaces throughout kitchen. CDI beverages were properly stored.

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 handling soiled dishes then handle clean dishes without washing hands prior. CDI items employee properly washed hands.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee contact ready-to-eat lettuce with bare hands. CDI by instruction, lettuce discarded due to temperature violations.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one papertowel dispenser not dispensing properly. CDI papertowels added.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above shelled eggs. Observed chicken stored in direct contact with raw beef. CDI items were properly relocated. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed oysters stored in direct contact with raw chicken. CDI oysters relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored with food debris. CDI dishes taken to dish area. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed several containers of lettuce, grilled chicken, tomatoes and rice not cooled within the proper time limits. See temperature chart for temperature observations. CDI all items were voluntarily discarded. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed quesadillas for catering order stored in hot box below 135F. See temperature chart for temperature observations. CDI quesadillas reheated. EHS recommends holding catering items on Time as Public Health Control Procedure (TPHC) if hot holding temperatures cannot be met. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top cooler above 45F. See temperature chart for temperature observations. CDI maintainance contacted and corrected cooler during inspection. VERIFICATION REQUIRED.

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 prep cooler not labeled. PIC was unsure when milk was opened. CDI milk was voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed kimchee in walk-in cooler dated for 14 days. Observed kimchee holding at 45F. Items held at 42-45F, must be discarded or used within 4 days of preparation. Observed held at 41F or below may be used or discarded within 7 days of preparation. CDI kimchee discarded.

3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility dating homemade kimchee greater than 7 days. CDI facility agreed to discontinue process. Kimchee was voluntarily discarded due to being past time/temperature window. VERIFICATION REQUIRED. MUST SEE PROCEDURAL CHANGE.

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 lettuce, tomatoes, grill chicken and rice improperly cooled in walk-in. Observed several items listed cooling in flip top coolers. See temperature chart for temperature observations. CDI all items were voluntarily discarded. VERIFICATION REQUIRED.

3-501.13 Use approved thawing methods. Observed salmon thawing in standing water. Salmon was 62F. Observed shrimp thawing at room temperature. CDI salmon was walk-in to rapidly cool. Shrimp prepared and placed in walk-in.

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 soiled ice cream scoop stored at room temperatures.

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

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several containers. 4-501.11 Maintain equipment in good repair. Observed standing water in one prep cooler. Observed prep cooler not maintaining temperature of food below 45F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood surfaces throughout facility collecting food and grease residue; gaskets, shelves, tables under grill, etc.

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 floors and walls collecting debris; under grill, walk-in, dish machine area. 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 ceiling tile missing above dish machine. Observed wall coving missing near back door.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in bar. CDI papertowels added. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in bar.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed tortilla crisps, nuts and wontons without covering. CDI items covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soda nozzles with black residue. Observed food residue on pan lid. CDI items cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black residue. Observed knife vendor take knives outside, sharpen knives and place on line without first wash, rinsing and santizing. CDI knives were washed, rinsed and sanitized.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed catering manager/employees without thin probe thermometer. CDI borrowed thermometer from restaurant, obtain thin probe thermometer for catering use only.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar and flour not labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths stored on prep surfaces and under cuttingboards.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed lids and utensils stored in container collecting food residue.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue left on several pans. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several broken containers. 4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers. Observed rusted shelves in walk in cooler. REPEAT VIOLATION. 4-502.11(A) Maintain utensils in good repair. Observed spatula and frier basket in disrepair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cuttingboards deeply scored or melted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food, grease and microbial growth collecting in gaskets, shelves and nonfood contact surfaces of equipment throughout facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed holes in FRP throughout kitchen.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handle raw chicken, discard gloves, and then go to put new gloves on. Employee stopped to wash hands in between that glove change. Observed an employee handling raw shrimp today and then grabbed the bucket, with those same gloves, that the ready-to-eat product was going to be placed into. Employee stopped to take off gloves and wash hands. Buckets sent back to be properly washed and sanitized.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the bar handsink today. supplied during inspection. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a measuring cup in a kitchen handsink and a pan in the bar handsink today. Both removed to correct.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0ppm at the dishwasher today. Repairman called today and corrected 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 two deep portioned, plastic containers that were tightly covered with lettuce cooling inside. Ice put on product today.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats near the back door- clean around that rack nightly to eliminate. Let pest management company know.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Provide a splash guard between the dump sink and ice storage. Provide another splash guard between the handwash sink and the other ice storage. Ice covered today to correct. Do not use these sinks without the ice being covered until corrected.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 line chefs today with bracelets on while preparing food. Discussed with PIC that waitstaff who are scooping ice with metal scoops, bagging sugar, cutting lemons etc. are considered food service workers at that time. Jewlery and nail polish rule would apply to them if they were conducting these activities.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed multiple cutting boards stored on a soiled drainboard today- sent to be rewashed. Observed clean pan lids stored in a container with debris. Observed a bag of clean linen stored on the floor today- picked up during inspection.

4-501.11 Maintain equipment in good repair. Observed a rusty shelf in the walk in.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair broken walk in floor as it is not easily cleanable.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed an open red bull stored on the make line today and another open drink on a prep surface. Both discarded today to correct.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -PfObserved no dates on retained tags today. VR on 11/28.

3-302.11(A) Separate the different types of raw animal foods. -PObserved raw chicken stored over raw talapia today- chicken moved to below fish to correct.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved raw chicken stored over containers of fruit today- fruit moved above raw chicken to correct.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved build up inside of the ice machine today. Cleaned and sanitized during the inspection today to correct.Increase frequency that this is washed, rinsed, and sanitized.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-PfObserved no disclosure or reminder on the gluten free menu today. VR on 11/28.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled bottle today with an unknown chemical inside- discarded today.Observed bleach stored in a sanitizer bottle today- discarded to correct.

4-501.11 Maintain equipment in good repair.Observed tape on the handle of the microwave.

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.Dust all ceiling vents and the dishwasher vent. Clean dust off of ceiling in spots in kitchen.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.Observed a PIC today with no certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfObserved no papertowels at bar handsink- supplied during inspection today.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfObserved a dump pan inside of the bar handsink - moved today to correct so handwash sink could be used.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used.Observed no last sale dates on saved tags today- record the last day that batch was sold on the tag.Corrected through instruction today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved raw salmon stored in the same drawer as cooked salmon- cooked salmon discarded today as it was possible cross contaminated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved build up inside of the ice machine. Properly washed today to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved multiple TCS foods stored at >45F today. Moved to walk in cooler to quickly chill down and repairman called for make table repair.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved open sausage, bbq, and livermush not date marked in the walkin cooler today- all back dated today to correct.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-PfObserved a sirloin on the 'skinny' portion of the menu that is offered undercooked but is not asteriked to lead the consumer to the health statement and this product is not whole muscle intact beef.VR in 10 days.

Clean reach in freezer, dust bathroom vent.4-602.13

Observed no PIC onsite today that had passed an ANSI certified, proctored food safety manager's exam. PIC must be present and have passsed this exam.2-102.12

Observed raw eggs stored over butter today. Store foods by FCT, with all raw animal foods stored below all RTE foods. Rearranged properly by PIC today to correct.3-302.11 Keep food protected- observed ice at bar today uncovered- discarded to correct today.

Observed a soiled 3 comp. sink today being used to wash lettuce. Lettuce voluntarily discarded by PIC to correct. Staff instructed to wash, rinse, and sanitize this sink between changes in use.Observed a soiled ice scoop and ice scoop holder at the machine- sent back to be washed rinsed and sanitized. Replace ice scoop holder as it is not easily cleanable.4-601.11

Observed chicken on the steam table at <135F today.

Observed WIC holding foods at 46F today. TCS foods must be held at 45-41F or less. Foods moved today to beer cooler and item that could not be moved were placed on ice. Repairman called today to correct.Observed lettuce overstacked on the prep line today- top of product was discarded to correct.3-501.16

OBerved hotdogs, queso, and Kimchi not date marked today in the WIC-both discarded to correct.3-501.17 Observed meat chili that was made >4 days prior and was stored between 41-45f today- discarded to correct. Hold TCS foods only 4 days unless they can be maintained at 41F or below in which case they can be held for up to 7 days.3-501.18

Repair the exterior of the ice machine where it is broken and not easily cleanable- also take up old caulking and redo.4-202.16

Clean vents above dishwasher, exterior of the ice machine, and WIC racks.4-602.13

OBserved flooring in the WIC in very bad repair- repair so that it is smooth and easily cleanable.6-201.11

2-301.14 When to Wash - P. Employees should wash hands between handling soiled and clean utensils and equipment. Observed dish washer handling soiled then clean utensils without handwashing in between. CDI employee washed his hands.

3-203.12 Shellstock, Maintaining Identification - PF. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Observed no emptied dates recorded on tags, and tags where not in chronological order. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chemical sanitizer shall be between 50-200ppm. Observed dishwasher sanitizer taking a few runs and priming before it properly sanitized utensils. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed dishes throughout facility soiled with food debris. CDI by instruction.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF and RTE held for hot holding should be kept at 135F or above. Observed chicken breast on cutting board for salad at 120F. CDI PIC discarded chicken breast.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF and RTE foods held in the facility for more than 24 hours must be date marked. Where foods held at 41F and below are held for 7 days and foods at 45-41F are held for 4 days. Observed no date marks on deli meat, shredded cheese and other foods used for catering. Observed ranch dressings in cooler with wrong dates on container. CDI by instruction.

.3-304.14 Wiping Cloths, Use Limitation - C. Between uses wet wiping cloths shall be placed in a container with chemical sanitizer or put away for laundering. Observed wet wiping cloths on prep tables, and near wait staff serving area.

4-501.12 Cutting Surfaces - C. Cutting surfaces shall be resurfaced or replaced after heavy scoring. Observed cutting boards on the line that were heavily scored.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Keep all equipment in good repair. Observed leak at the dish machine spray arm faucet.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Physical facilities shall be maintained in good repair. Observed floors in walk-in cooler separating at the seams.

. _6-301.11 Hand washing Cleanser, AvailabilityKeep soap supplied at hands inks at all times of operation. Observed no soap at the bar handsink.5-205.11 Using a Hand washing Sink-Operation and MaintenanceHand wash sinks must be accessible at all times- observed a trash can in front of the bar sink today making it hard to use.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessObserved the dishwasher not sanitizing today. maintain sanitizer at 50-100ppm. Primed by PIC to correct.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F. Observed multiple foods out of temp. today. Recommend keeping lids on food to hold cold air in, along with using metal pans. If using ice to keep foods cold then multiple bags need to be used rather than just one in a large batch of food.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensMust provide a disclosure and reminder for all raw animal foods offered undercooked. No disclosure or reminder where present on the catering menu today which offered raw oysters.

. _ . 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean utensils on a clean surface. Observed a knife stored between equipment today. Do not store cold unit lids on the floor as observed today- table put in place to keep covers on instead- covers washed and sanitized during inspection.

. . 4-101.19 Nonfood-Contact SurfacesProvide a cover for the cold make table that has an exposed moter which is hard to clean and is collecting food debris.

. _ . 4-602.13 Nonfood Contact SurfacesClean inside of fryers, behind the dishmachine, and dishwasher vents.