BRICKHOUSE TAVERN

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed par-cooked tuna (135) stored above cooked chicken wings. CDI - Items was moved to the bottom shelf.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 120-122 degree onion rings, onion straws and fried pickles under the heat lamp. CDI - Items were voluntarily discarded. EHS recommends placing these items on top of a pan to hold them closer to the heat lamp.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometer inside of the new hostess station prep cooler. Ensure all coolers have thermometers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observe one employee with a long beard and no restraint.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep stains on the middle prep cooler cutting board.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed the right side dumpster with a missing drain plug.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a deeply rusted metal covering for the grease trap. 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 heavy food/grease debris underneath equipment throughout the kitchen.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several condiments stored next to the hot hold station without protective lids or plastic wrap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 112-115 degree hot hold items due to the gauges not being set high enough. CDI - Products were reheated to 165 and gauges were turned higher.

3-DAY VERIFICATION REQUIRED REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45 degree food items in the pizza reach-in cooler. Ambient temperature was also 45 degrees. Items were voluntarily discarded and unit will not be used until it is repaired. Points not increased due to significant improvement on cold holding from previous inspection.

10-DAY VERIFICATION REQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed missing disclosure for the new menu consumer advisory. See general comments for the correct statement.

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

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

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. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed wet-stacked dishes and an employee coth-drying wet dishes.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep stains on the middle prep cooler cutting board.

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

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a deeply rusted metal covering for the grease trap. Observed very low grout in areas of the dish washing room.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee waterbottle stored in the service ice container at the bar. CDI - Items was removed.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed two utensils stored inside of the bar hand wash sink. Observed missing hand wash signs in both restrooms.

REPEAT 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed five dented cans on the dry storage rack. CDI - Manager removed them to be returned to the supplier.

REPEAT 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 above fish in the walk-in cooler. CDI - Items were moved to the correct order. Improvements made from previous inspection.

FOLLOW UP VISIT REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the Pizza Prep, Appetizer Prep and Middle Prep Cooler above 41 degrees. (See temperature chart) All foods were voluntarily discarded. Coolers were temporarily placed on 6-hour TPHC by EHS and policy was provided. A technician showed up during inspection and began working on all three coolers. EHS will make a follow up visit tomorrow morning.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap down the middle of the back kitchen door. Improvements made from previous inspection due to bottom of door being repaired.

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rusting shelves in the walk-in coolers and clean dish racks. Observed a “house hold use only” blender and crockpot. Observed damage at the bottom of the walk-in cooler door.

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 rusting grease trap doors on the floor of the ware washing room. WIF floor and cracked tiles have been repaired since previous inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written plan. CDI - EHS provided during inspection.

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash signs in the restrooms.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans on the dry storage rack. CDI - Manager removed them to be returned to the supplier.

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 one container of ground beef stored above salmon. CDI - Ground beef was moved away from Salmon.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth on the ice machine chute.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap on the bottom of the back loading dock door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a hand wash sink splashing water onto containers of food inside the center kitchen due to no splash guard.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food with no hair restraint.

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

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

4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed a broken dish machine in the bar area. Observed rusting shelves in the walk-in coolers and clean dish racks. Observed a large block of ice forming from a leaking walk-in freezer compressor. Observed “house hold use only” blenders and crockpot. Observed no caulking for the center kitchen hand sink that is separating from the wall.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed an entire rusted floor for the walk-in freezer. Observed rusting grease trap doors on the floor of the ware washing room and broken tiles. Observed a section of broken floor tiles in the water-heater room. Observed food debris and grease build-up in bottom corners of the ware washing room.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed non-shatterproof heat lamp bulbs above fries and pizza hot hold.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - No proof of training to staff such as a signed document or computer module. PIC stated they read health policy posters and go over returning to work policy with staff upon hiring. *CDI - EHS provided employee health policy agreement document for staff to read, sign and date. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Raw Marinated Chicken, Raw Salmon, Cooked Penne Pasta, and sliced tomatoes in above 41F in WIC, see temp chart for details. *CDI - PIC voluntarily discarded items. NOTE: WIC was not operating properly showing an ambient temperature of 43F. Repair company arrived onsite before EHS began typing report. PIC stated temperatures were 41F or less this morning repair man was onsite and stated they turned off unit for repairs for close to 2 hours. Establishment was performing preventative maintenance, unit is repaired and all food items are cooling rapidly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Reduced oxygen packaged tuna thawed while still in its ROP’d environment. PIC stated item was thawed under running water and will remove it from ROP packaging once thawed.

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 - missing tiles on corner wall in entry way to waiting station. NOTE: EHS observed some tiles repaired and PIC showed invoice for rest of floors to be repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion blender stored as clean soiled with food waste. CDI: PIC sent to be re-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 pasta, chicken wings, and rice cooling at a rate too slow to meet cooling parameters in walk-in cooler. See temperature chart and violation #33 for details. CDI: Education provided and PIC uncovered and sifted product for more rapid cooling. REPEAT VIOLATION.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottles stored on food prep surfaces. CDI: Education provided and PIC moved spray bottles to approved location. 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 cooling in deep metal insert pan covered with aluminum foil, chicken wings cooling in large batches on sheet trays, and pasta cooling in plastic bus tubs in walk-in cooler. PIC stated product placed into cooler between 11am-1pm. CDI: Education provided and PIC uncovered and sifted product for more rapid cooling. REPEAT VIOLATION.

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 sauce and oil bottles, and spice containers with no labels.

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 from walls at corner piece between beer walk-in cooler and linen closet and at corner piece across from main walk-in cooler beside prep sink and mixer. Observed cracked/loose floor tiles at waitress station. REPEAT VIOLATION.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed hand sink near prep sinks blocked by large trashcan. CDI: Trashcan moved/sink made accessible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives on two separate magnetic strips stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken wings cooling at a rate too slowly to meet cooling parameters. See violation #33 and temperature chart for details. CDI: PIC uncovered product for rapid cooling(43F within 15 minutes of unwrapping).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked potatoes being held below 135F in warmer. PIC stated product cooked between 9am-11am and moved to hot holding. CDI: PIC placed product baked into oven for reheating(168F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix being held above 41F in salad make table. CDI: PIC voluntarily discarded product. Observed pico and sour cream being held above 41F in pizza reach-in cooler. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle stored on pizza prep table. CDI: PIC moved bottle to approved location.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings cooling on speed rack in walk-in cooler covered with plastic wrap. CDI: PIC uncovered product for rapid cooling (43F within 15 minutes of unwrapping).

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 stored with handle in contact with product at waitress station. CDI: Scoop turned upright. Observed scoops in bulk breadcrumb and flour containers stored with handle in contact with product. CDI: PIC turned scoop upright.

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 buildup and murky water in metal insert pan used for storing ice scoop at ice machine. EHS recommended utilizing self-draining pan or more frequent cleaning of metal insert pan.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris around dumpsters on ground. PIC stated construction crew working in building next door using their dumpster and depositing trash daily on ground.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/loose floor tiles at waitress station.

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 appetizer make table. See temp chart. Ambient temp of unit 39F. PIC stated unit emptied nightly and product placed into unit between 9am-10am. CDI: Education provided, PIC relocated product to walk-in cooler for rapid cooling, and contacted service company for repairs.

4-501.11 Maintain equipment in good repair. Observed appetizer make table unable to maintain TCS foods cold. See violation #22 for detail. Observed fan covers in main walk-in cooler and beer walk-in cooler soiled with buildup.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean soiled with food waste on magnetic wall strip in prep area. CDI: PIC sent to be W/R/S.

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 being cooled in covered plastic container in reach-in portion of salad make table. PIC stated product prepared 9:30am. CDI: PIC removed cover from product and moved to walk-in cooler for rapid cooling (<41F). 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 magnetic knife holder soiled with food waste.

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. Observed various cracked/missing tiles and base coving throughout kitchen.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written policy for vomit & diarrhea cleanup. CDI: EHS provided copy via email.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed chopped lettuce cooling too slowly to meet cooling parameters in walk-in cooler and salad make table on line. PIC stated product prepared between @11:30am. CDI: PIC vented product in walk-in cooler and placed on ice. Product in salad make table on line covered with ice bags (<41F).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat sauce being held below 135F in steam well on line. CDI: PIC reheated product (>165F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw and sour cream being held above 41F in expo station. PIC stated product placed into unit each morning @opening. CDI: Facility opting to utilize TPHC. EHS provided paperwork. Observed various TCS foods being held above 41F in pizza make table. See temperature chart for details. Ambient temperature of unit 44F. All products stored in walk-in cooler overnight and placed into unit @11:30am. Owner contacted service repair company during inspection. CDI: Facility utilizing TPHC until unit repaired. REPEAT VIOLATION.

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 chopped lettuce prepared @11:30am stored in container in salad make table on line with prep date of 08/14/23. CDI: PIC placed correct date label on container.

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 being cooled in walk-in cooler in deep insert pans covered with plastic wrap/metal lids. Observed chopped lettuce being cooled in salad make table on line. Unit designed to cold hold, not cool foods. CDI: Education provided. PIC vented product in walk-in cooler and placed on ice. Product in salad make table on line covered with ice bags (<41F).

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

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 1x container of raw chicken on shelving, directly above raw meat products in walk in cooler. PIC stated this is not the normal storage location for chicken, believes a new employee accidentally placed chicken here. PIC will discuss storage order with employees. CDI- raw chicken moved, no longer contamination concern. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed app station with some products holding at 42-43F range in top of unit. EHS confirmed bottom of app station (reach in portion) was holding around 38-39F. All products were loaded into unit this morning. PIC stated refrigeration tech was on site servicing units, technician added Freon and adjusted thermostat on unit, EHS found all products dropped to 41F or below within 30 minutes. CDI- unit adjusted, temperature dropped, all TCS foods at proper holding temp. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed multiple sanitizer buckets testing at 400 ppm quat sanitizer. EHS had PIC fill a bucket fresh from dispenser, EHS found that sanitizer is dispensing at 400ppm quat range, confirmed with both inspectors test strips and PICs test strips. PIC will call ecolab to have dispenser serviced/adjusted, will dilute buckets with water until adjusted. CDI- buckets diluted with water during inspection, at 100-200ppm range after dilution.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna that was thawed out in walk in cooler, still in original package. Package indicates that fish is to be removed from packaging prior to thawing. EHS discussed with PIC, will put small slits in packages to open during thawing process.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler in need of cleaning in areas, buildup between racks, EHS showed PIC areas of concern.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed ice wand stored in walk in freezer with debris/tape and stickers attached, PIC stated this ice wand is not used. CDI- ice wand removed for cleaning, EHS discussed storing ice wand with food contact surfaces wrapped to prevent contamination.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle with no label at chemical storage area. CDI- bottle labeled as degreaser. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of sanitizer stored hanging on prep table with breadings/seasonings adjacent and below chemical. CDI- chemical moved, EHS discussed chemical storage.

5-205.15 Maintain a plumbing system in good repair. Observed handsink leaking at piping near walk in cooler, PIC stated he is aware of issue, scheduled to be fixed ASAP.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring near ice machine at dish pit area that needs to be re-grouted, no longer smooth and easily cleanable. Facility has been fixing floors in areas over last few months, EHS showed PIC area of concern.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in the mens bathroom and no soap stocked at the handsink behind the bar area. CDI- soap provided at dispensers during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at dish machine behind bar area registering at 0-10 ppm chlorine sanitizer when tested. EHS observed sanitizer bottle hooked up was almost out. CDI- sanitizer changed to new bottle, dish machine at proper concentration once bottle was switched.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed facility using plastic to-go container to scoop penne pasta, no handle on container so there’s no ability to keep handle above/out of food. CDI- container replaced with a scoop with a handle.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed facility with to-go boxes stored upright on top of cold holding units, not in protective packaging and not inverted to prevent contamination.

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 flooring underneath fryer station with buildup, in need of cleaning.

6-303.11 Provide required lighting intensity. Observed 1 of the 3 lightbulbs in the walk in cooler burned out, not working. Replace bulb to provide required lighting in walk in cooler.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored on second shelf, directly above beef products. PIC stated a newer employee helped put away the food delivery yesterday, this is why items are out of place. CDI- storage order corrected, products moved, no longer a contamination concern.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several products at pizza station (prep unit and standing reach in) holding above 41F, see temperature chart. EHS observed products in both the standing reach in unit and pizza prep unit holding above 41F. Ambient temperature of standing reach in unit was around 47F, ambient temperature for pizza prep unit was around 50F. PIC stated they have had a few power issues lately, believes this is the cause for units malfunctioning. PIC stated all products were loaded fresh into unit this morning around 9am. PIC called for repair during inspection, refrigeration technicians arrived during inspection. CDI- all products removed from units and brought to walk in cooler to rapidly chill. EHS observed technicians working on unit. EHS spoke with refrigeration tech during repair process, he stated he believes that there is no broken parts/components, just needed to thoroughly clean the condenser coils on both units. REPEAT. Note: points left at half demerits. Last inspection referenced cold holding violation due to overstacking, EHS did not observe any overstacking during inspection. PIC provided temperature logs, EHS believes PIC and facility is displaying active managerial control in monitoring temperatures. EHS will make compliance visit to ensure units are fixed and holding temperature.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottles hanging on metal divider, directly above seasonings/breading station. Observed a bottle of sanitizer sitting inside of container of onions. CDI- chemicals moved away from food. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle filled with pink liquid with no label. CDI- PIC identified as degreaser.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at main cook line registering around 50ppm quat sanitizer. PIC stated he believes employees are not refreshing consistently after use in the morning. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with lactic acid based sanitizer (Surface cleaner sanitizer RTU- from Sysco) with no test strips available in facility. EHS showed PIC the lactic acid test strips that are required for this sanitizer. VR by 6/25/22 to ensure facility has received test strips.

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 on reach in portion of main prep top unit at the cook line with black buildup, in need of cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored directly on top of prep surface at cook line.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispensers in mens bathroom unable to dispense, red light on indicating there was an issue with the battery in the dispenser. CDI- paper towels provided from below handsink, placed at handsinks until dispenser is repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a couple of products (chicken wings, cut chicken) holding above 41F during inspection, see temperature chart. EHS found that chicken wings were stacked above fill line at appetizer station, causing the top layer to be slightly over 41F. PIC stated that he had just loaded the unit about an hour ago, stacked over line in preparation for lunch. EHS observed a container of cut chicken above 41F, see temperature chart. Through discussion with PIC, product was cooked this morning and cooled, put into reach in unit for service. CDI- top layer of chicken wings removed and brought to walk in cooler, container of chicken brought to walk in freezer to rapidly chill.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing salad at prep sink with a wrist watch on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth on prep surface during inspection.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of plastic cups stored on the ground in upstairs storage area. REPEAT. Note: points not escalated, products were delivered this morning. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go boxes stored upright, not in original protective packaging, subject to contamination with current storage. Store these items inverted or in protective packaging.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets in need of cleaning on reach in portion of flip top unit at cookline, observed black buildup.

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

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink behind the bar area, nearest to the dish machine. CDI- EHS provided handwash sign to PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed large buckets of food stored on the ground in the walk in cooler, PIC stated that food had just been delivered this morning, did not have opportunity to put on shelving.

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

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units with damage. Observed rusted shelving in the walk in cooler, PIC stated he has ordered new shelving and gaskets, awaiting arrival and products have been delayed due to issues with the supply chain. REPEAT. Note: points not escalated due to issues with supply, products have been ordered. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few individual cutting boards with deep grooves and staining, no longer smooth and easily cleanable. Cutting boards in need of resurfacing or replacement were being used on cook line (white ones) and the colored cutting boards near the dish pit.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no backflow prevention system at the can wash area, facility has hose attached to mop sink with a spray nozzle attached to hose. Facility must obtain another backflow prevention system if the spray nozzle remains attached to hose at canwash. CDI- spray nozzle removed during inspection. PIC stated they will keep spray nozzle detached between uses.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products (cooked meatloaf, roast beef, asparagus, sliced cheese, steamed broccoli and cooked noodles) holding above 41F during inspection, see temperature chart. PIC was unaware of any issue with the unit, ambient air in reach in portion was around 52F. All products out of temperature were voluntarily discarded during inspection. PIC called for repair man during inspection, unit was serviced while EHS was in facility. Repair man stated that the coils were dirty and needed to be cleaned, unit is holding at 37F ambient air by end of inspection. All TCS foods were holding at 41F or below in this unit by the end of the inspection. VR by 8-19-21 to ensure flip top unit is holding temperature. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles unlabeled on cook line. Observed containers with seasonings not labeled.

4-501.11 Maintain equipment in good repair. Observed flip top unit in middle of cook line not holding temperature during inspection. Observed walk in beer cooler flooring damaged, in need of repair. Observed walk in freezer floor starting to come up, suggest repair. Observed shelving in walk in cooler with rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on walk in beer cooler with black buildup. Observed gaskets in reach in units with food debris, in need of cleaning. Observed vents on walk in cooler fan with dust buildup. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring under shelving in walk in cooler with food debris buildup, ensure cleaning. Observed walls behind can wash with black buildup, ensure cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed utensils stored in the handwashing sink at the back. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, Meat balls in the WI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk in the RI without a date mark on it. CDI. PIC date marked.

7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer in container stored directly above dry food. CDI. PIC removed.

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 pasta, chicken in the WI cooling in tightly sealed containers. CDI. PIC removed the covers. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food in WI freezer, canned food in dry storage, stored directly on the floor in the dry storage area. CDI. PIC removed

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

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 stored directly on the floor in the dry storage area. Needs to be removed.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed dish washing machine unable to automatically dispense sanitizer. CDI. ECOLAB came in and made repairs.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the vents in the WI cooler and inside the micro wave in the kitchen. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored in directly same place as customer food. CDI. PIC removed

3-302.11(A) Separate/store the different types of raw animal foods according to final cook temp. -P Observed raw fish stored above whole, intact beef roast. CDI: fish moved over other fish

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked - advisory must include disclosure (and reminder).-Pf. Observed no disclosure (informing patrons that items are cooked to order or not "fully" cooked) on printed menus. Return visit required

3-501.15 Quickly cool foods (prior to placing in flip top/reach-in). 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 sliced tomatoes & cooked spaghetti placed covered in large volumes, in a hotel pan and individually bagged in hotel pan, respectively, not at temp (see chart). CDI: Items placed in walk-in, uncovered, for quick cool. Observed salsa, in large volume, covered in cooling (in walk-in); CDI: placed in large, uncovered container for quick cooling

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

6-201.17 cleaning needed to remove build-up on wall surface under dish processing area/sprayer/pre-rinse

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed baked potato hot holding at 120F. Corrected during the inspection (CDI) - Potato was reheated in steamer. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items holding above 41F (see temperature chart). CDI- Items were relocated to walk-in to be cooled after lunch time rush caused temperature to rise. REPEAT. -1.5pts- NOTE: Points were not escalated due to improvement from previous inspections.

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 sausage in deep plastic bin, tightly covered cooling in the walk-in cooler. CDI- Sausage was placed on baking sheets to be properly cooled. -0pts- .

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 plastic cup being used as a scoop for salsa. CDI - Cup was removed. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black residue on gaskets. Needs to be cleaned. -0.5pts-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed illness posters issued by MCHD posted. Did not see all 5 symptoms and the 5 illnesses on the posters. CDI (corrected during inspection) Health policy will be emailed with the inspection to post in the kitchen. 0 pts

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink across from the WI cooler with a trash can directly in front of it. CDI by relocating the trash can for access to the handsink. 1 pt

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the pizza station prep cooler above 41F (see temp chart) Ice and ice bags were added to the cooler to keep items cold until the refrigeration service person arrives. He was called and was in route. Half points were deducted on this repeat violation because all other coolers/food were 41F or below. Cooler repair person arrived and said cooler froze up and he defrost coils so it is working properly.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 food employees with watches on their wrists. This may impede proper handwashing. 0.5 pt

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several areas where the walls are severely damaged and no longer cleanable including but not limited to the entry of the kitchen, the wall near the dish area and the wall at the handsink for the line. Repeat 1 pt Facility has plans to be submitted for a new space to be built at the roundabout off Griffith St.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee turn off faucet with bare hands after washing them. CDI: Employee rewashed hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee washing dishes change gloves when moving from clean to dirty and not wash hands. CDI: Employee corrected by PIC.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over top of spinach dip. CDI: Product relocated. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw ground beef in walk in cooler. CDI: Product relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and orange build up. ]

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 brussel sprouts cooked early this morning and rice cooked yesterday still above 41F. CDI: Products voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout facility holding above 41F. Items were in the pasta cooler, grill cooler, small salad cooler, apps cooler, bar walk in, pizza cooler, and main kitchen walk in. CDI: PIC called maintenance person who stated that the units were not turned down far enough. Maintenance person arrived during inspection and turned equipment down. Items began cooling down during inspection. Observed parmesean cheese in oil(lamb oil) stored at 83F. Parmesean cheese states "keep refrigerated". EHS recommends holding this item on TPHC if it is most convenient to store it in its current location.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with pink liquid in it and no label. CDI: Product labeled as degreaser.

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 brussel sprouts that were cooked at 1am, per PIC, at 63F during inspection. CDI: Product voluntarily discarded. Observed rice cooked yesterday at 46F in walk in. CDI: Product voluntarily discarded. Observed several items cooling in prep top coolers. Ensure coolers are being used for their intended purpose. Observed chili cooling in deep container, in an ice bath with very little ice and with no regular stirring. CDI: Product broken down into smaller containers and more ice added.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles throughout facility with no labels. PIC stated that items were water, oils, and butter. CDI: Items labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food stored over ready to eat food in walk in cooler. Observed employee drink stored over ready to eat food in reach in cooler. CDI: Employee food voluntarily discarded and employee drink relocated. Facility does have a designated area for employee items. Observed hammer stored comingled with open bag of rice in storage bin. Observed bags of ice stored directly on the floor in walk in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed every sanitizer bucket with wet cloths below 200ppm. Sanitizer from sink was dispensing properly.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed portion cup being used as a scoop in salsa. Ensure scoops have handles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers stored as clean.

4-501.11 Maintain equipment in good repair. Observed several gaskets throughout prep coolers damaged and split. PIC stated he has already ordered new ones. Observed rusted and peeling separation racks in bar sliding door coolers and rusted shelving in server station reach in. Observed grill prep top cooler insulation separating from top.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several areas where the walls are severely damaged and no longer cleanable including but not limited to the entry to the kitchen, the wall near the dish area, and the wall at the handsink for the line. REPEAT VIOLATION

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Keep single storage off the floor.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove unused equipment in dry storage upstairs. 6-501.11 Floors, walls, ceilings maintained in good repair. Observed baseboard and floor tiles in disrepair throughout. Some improvement noted. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed disclosure missing on lunch menu items that are served cooked to order such as burgers and salmon. Verification required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of flies.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove unused equipment in dry storage upstairs. 6-501.11 Floors, walls, ceilings maintained in good repair. Observed baseboard and floor tiles in disrepair throughout. REPEAT.

4-601.11 Equipment shall be clean to sight and touch. Observed buildip in ice machine interior.

3-304.12 Store in use utensils properly. Observed knives stored in between equipment.

6-501.11 Floors, walls, ceilings maintained in good repair. Observed baseboard and floor tiles in disrepair throughout.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs over onions and raw chicken over cooked ribs. CDI-items rearranged to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items overfilled in pans in flip top unit such as dressing, tomatoes, and deli meats. CDI-excess product discarded. Observed butter sitting out at 65F, PIC stated butter was just softened in microwave and ingredients added. CDI-put into cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensil stored in handsink. CDI-removed and taken to dish pit.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cajun sauce holding hot below 135F. CDI-reheated to 165F+.

5-205.15 Maintain a plumbing system in good repair. Observed leaking spray arm for pre wash and hot water knob missing on 3 comp sink for manual warewashing. Facility has dish machine.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed soup cooling in ice bath with ice melted. Observed tomatoes cooling tightly covered in deep container. CDI-ice refilled and pan vented.

4-501.11 Maintain equipment in good repair. Observed rust in interior of ice machine. Observed freezer with build up of ice on boxed and sealed items. Repair freezer. Observed rusted shelving.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey burgers over raw fish in prep cooler and walk in cooler. CDI-items rearraned to proper storage order.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chili in walk in cooler cooled the night prior at 60F. Chili was stored in large plastic container but PIC stated chili was cooled with ice bath and ice wands. CDI-chili 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 chili cooled from night prior in large plastic container. Also observed one pan of chicken cooling in deep container in freezer. All other items cooled using proper methods of shallow sheet pans and uncovered on speed rack.

4-501.11 Maintain equipment in good repair. Observed rust in interior of ice machine. Observed freezer with build up of ice on boxed and sealed items. Repair freezer. Observed rusted shelving.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused equipment in upstairs storage.

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 preparing a sandwich with bare hands. CDI-food 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 a couple items holding past 7 days according to date label on pan. CDI-food discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing on egg dish featured on special menu. CDI-advisory added to menus. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed vegetables cooling on rack next to grill at 80F. Chef stated vegetables had just been cooked. Chef placed vegetables in thick layer in smaller pan to cool. CDI-instructed chef to leave vegetables on sheet pan but to place in walk in cooler to cool rapidly before placing in thick layer. Observed alfredo sauce cooling at room temperature on counter at pizza station at 81F. CDI-sauce discarded. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rust buildup on equipment throughout. Observed leak at faucet at pre-wash station. Observed heavy corrosion build up in interior of ice machine. Owner stated ice machine will be replaced as soon as possible. Repair bar dish machine or remove. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone and cord draped across pan containing croutons for salad.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans with dried food debris stored as clean on drying rack. CDI-pans taken to be re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in salad dressing cooler above 45F. Observed ambient air temperature at 50F. CDI-all items put into cooler 3 hour prior and moved into walk in cooler until unit is repaired. Verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisks missing on menu items that are served raw or undercooked and require a consumer advisory. REPEAT. 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 large amount of items use improper cooling methods. Observed sliced turkey, cooked vegetables, and cooked pasta cooling in front prep units. All items met cooling parameters, CDI-items put into walk in cooler to cool down rapidly. Observed two soups cooling in ice baths. Observed ice melted and not filled up all the way to top of product cooling. Items were not actively stirred. Refill ice when melted and stir to facilitate cooling. CDI-ice refilled and product stirred.

4-502.11(A) Maintain utensils in good repair. Observed cracked/chipped pans. Replace. 4-501.11 Maintain equipment in good repair. Observed damage to walk in cooler door. Observed rust on equipment throughout including 3 comp bar sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on ledge above prep surface, one on prep surface in kitchen, and a drink on shelf at wait station above clean dishes. CDI - all drinks relocated.

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 employees entering kitchen to start work and put on gloves without washing hands. CDI - by verbal instruction for manager to direct employees to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of ice machine with build-up and pans stored with food debris and sticker residue. CDI - ice machine cleaned during inspection and pans removed from shelf to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed items inside reach-in cooler at pizza station (see temp chart) above 45F. Repair was called in for cooler. CDI - items removed from cooler and transferred to walk-in.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed some items including ziti, meatloaf, etc. in prep unit and a couple of items inside walk-in cooler not date marked. CDI - date marking process started. 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 pasta salad in walk-in cooler that had expired 7 day date mark. CDI - product discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. New menu has been updated. Directed to eliminate asterisks off menu for items that don't need one and that are fully cooked. CDI - owner is in the process of getting menus updated again due to menu price changes.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chill stick stored directly on shelf in walk-in freezer. Observed ice cream containers not covered. Observed bread stored on the floor of freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacking on shelf closest to chemical area.

4-501.11 Maintain equipment in good repair. Observed several equipment in disrepair. Observed pizza station cooler not working properly - temperatures above 45F ( see cold hold violation #20). Observed damage on doors of walk-in cooler and freezer. Observed chemical dish machine and cooler at bar not working. (equipment not in use). Observed shelving rusted throughout facility.

5-205.15 Maintain a plumbing system in good repair.-P. Observed hot water faucet missing and not functioning at handsink at back prep area. Observed leaking on pipes under 3-compartment sink and pre-wash sink at dish area. - In need of repair. CDI - by instruction to repair.,

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken and missing floor tile at handsink at prep area and hole in wall at dish area under pre wash sink.

6-303.11 Intensity-Lighting - C. Provide adequate lighting ( 10 foot candles 30" above the floor) to facilitate cleaning and ensure food safety in upstairs storage room. ******General Comment: Provide updated parasitic destruction letter from distributor for salmon. Remove "dented cans" from shelf and do not stored with other cans. Observed 3 dented cans stored on can rack.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed TCS foods in hot holding unit < 135F ( see temp chart). CDI -reheated properly.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. New menu has been updated. Directed to eliminate asterisks off menu for items that don't need one and fully cook. CDI - menu is in the process of getting updated again due to menu price changes.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C. Observed containers of lemon, limes, oranges, and bar mixes stored in a container which was stored in direct contact with ice used for consumption by customers at the bar.

4-501.11 Maintain equipment in good repair. Repair broken nozzle on handsink across from walk-in freezer. Repair leak at bottom of hand sink located at the bar. Repair bar dishmachine to sanitize properly. Machine was not in use. Sign was posted on hand sink and dish machine. Observed handle missing and damaged on walk-in freezer door.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing baseboard tile on wall leading to upstairs office.

6-303.11 Intensity-Lighting - C. Provide adequate lighting ( 10 foot candles 30" above the floor) to facilitate cleaning and ensure food safety in upstairs storage room.****Monitor temps in walk-in cooler. Observed most of all TCS products inside 45-47F. Thermostat was turned down by owner during inspection. Temperature checked again 30 minutes later and down to 40F. Investigated complaint request ID #52571 (Undercooked food).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee two employee drink stored on prep tables upon entry into the kitchen. CDI - drinks relocated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. Observed paper towels missing from handsink at bar and employee restrooms. CDI - paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed food debris remaining on slicer that was said to be cleaned last night. CDI - slicer cleaned during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed some food items inside walk-in cooler and at bottom of prep unit on cook line that were not date marked. CDI - items were date marked during inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed items requiring disclosure on menu not identified. Verification required within 10 days to ensure menu items are identified.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed air thermometers missing from some prep coolers/reach-ins and walk-in cooler. CDI - being provided during inspection.

4-501.11 Maintain equipment in good repair. Observed cracked plastic food containers. Observed leak at bottom of prep cooler on cook line. Observed handle missing and damaged on walk-in freezer door. Observed metal door damaged to walk-in cooler door. Observed ice build-up inside walk-in freezer. Repair in progress for walk-in freezer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed quat test strips provided by restaurant not testing accurately with sanitizer concentration. CDI - new test strips will be ordered.

6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some missing baseboard tiles in kitchen in front of stair case.

6-303.11. Provide adequate (10 foot candles 30" above floor) lighting to facilitate cleaning and ensure food safety in upstairs storage room and one of the waitress/waiter stations.

PIC w/ food safety certification must be present during all times of food prep. Observed PIC w/ cert. not present upon my arrival. CDI: PIC w/ cert. arrived during inspxn.

Ensure approved temperatures are reached during cooling time = from 135F to 70F in 2 hrs. then from 70F to 45F w/in additional 4 hrs. Observed cooked eggplant in cooling at 90F & cooked wings in prep. refrige at 60-70F but unable to determine time cooling began. CDI: eggplant (in cooling for ~1/2 hr.) was placed in shallow layer into cooler; wings discarded.

Maintain proper hot hold temp. for TCS foods in holding (see chart). Observed items < 135F @ hot hold unit. CDI: foods re-heated & unit temp. turned to max.

Date mark American cheese if not used w/in 24 hrs. of opening. CDI: cheese labeled.

Provide disclosure as required in 3-603.11. Observed items requiring disclosure on menu not identified. Requires correction by next inspection.

Use approved methods to facilitate cooling: shallow layers, uncovered in walk-in at temp=135F. Observed eggplant on covered plate cooling in ambient temp. @ pizza area & chicken wings in deep pan, stacked high & placed in prep. refrige. CDI: see #18

Provide correct sanitizer test strips to test pre-made sanitizer in bottles (RediSan). Observed no test strips available to accurately determine concentrations of san. bottles. Requires verification w/in 10 days.

Cleaning needed for storage area flooring under shelves.

Provide adequate (10 foot candles 30" above floor) lighting to facilitate cleaning and ensure food safety in upstairs storage areas.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed butter and marinara sauce holding in hot hold box that was not working properly below 135F. CDI, items were voluntarily discarded and call placed for maintenance.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed 1000 island dressing, tarter sauce, and slaw held in reash-in cooler on line that was not working properly. Inside thermometer reading about 50F. All items were above 45F. Call placed to maintenance. CDI, ( All items placed on ice bath).

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed items towards the front of the walk-in cooler that were not date marked. CDI, by instruction.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Observed incomplete consumer advisory posted on menus. Observed asterisk missing from menu items that are to be served undercooked. Menu has been updated since last inspection. CDI, by instruction to have completed by next inspection.

3-304.12 In-Use Utensils, Between-Use Storage. Observed small plastic soufflé cups being stored in food for dispensing. Use handled utensils in food with handle out of the food.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed employee towel drying dishes as they coming out of the dish machine. Always air dry dishes.

4-501.12 Cutting Surfaces. Observed worn cutting boards in kitchen (on order).4-202.16 Nonfood-Contact Surfaces. Observed some shelves in walk-in cooler that were rusting. Observed a few torn cooler gaskets. Observed door damaged to walk-in cooler.

4-602.13 Nonfood Contact Surfaces. Observed cleaning needed on surfaces including reach-in cooler door handles, handsink faucet handles, gaskets, equipment around cook area, etc.