BUFFALO WILD WINGS GRILL AND BAR

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the dishwasher area handwash sink. CDI - PIC refilled paper towels dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed numerous plastic lids, insert containers, and sauce containers to be stored as clean on the clean dish racks in the dishwashing area with old date marks. PIC informed that should there be issues with the dishes on the next inspection an RCP will be introduced as today’s inspection is the 3rd consecutive report with this violation marked out. REPEAT. CDI - All contaminated dishes placed at the dishwasher area to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of sliced cheddar, sliced pepper jack, sliced Swiss, and sliced American cheese to be at temperatures of 45F in the refrigerated drawers across from the flattop grill. These were the only items observed out of temperature in the unit and PIC stated that they are typically in and out of the drawers for about an hour before opening when they are setting up the cookline. Improvements from last time as units are all observed functional and in proper working order, points to remain at half. REPEAT. CDI - Moved to WIC to rapidly 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed the employee at the grill station to be wearing multiple bracelets.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed build ups of food debris, grease, and grime on cookline equipment including, but not limited to: bases of refrigerated drawers, hot holding drawers, microwaves, refrigerators gaskets, and the bun toaster. Considerable improvements have been made since the previous inspection but continued cleaning required. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the walls behind the dishwasher and dishwashing area to have food splatter grime. Considerable improvements have been made since the previous inspection but continued cleaning required. REPEAT. - Observed the floor to the WIC to have an accumulation of food debris/packaging. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee using their phone in the kitchen and then immediately go back to work at the fryers without changing their gloves and washing their hands. CDI - EHS and PIC intervened and employee washed hands and donned new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed numerous plastic lids, insert containers, sauce containers, and pairs of tongs to be stored as clean on the clean dish racks in the dishwashing area with old date marks and food debris. REPEAT. CDI - All contaminated dishes placed at the dishwasher area to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of sliced tomatoes, shredded lettuce, American cheese, Swiss cheese, buffalo chicken dip, pulled chicken, and mac & cheese to all be at temperatures of 44-46F in the grill station opentop and refrigerated drawers unit. Unit opentop and drawers ambient observed at 44-45F at the beginning of the inspection. All TCS items stated above voluntarily discarded as the staff was unaware as to how long they were out of temperature. Emergency repair was called in at the time of the inspection to arrive within 4 hours. Unit observed at 36F after approx 1hr and after all items were discarded and PIC was unsure as to why the unit was fluctuating in temperature. EHS to conduct VR after the emergency repair company arrives on site later today to assess the situation. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed insert containers of shredded lettuce (x3), pico de gallo, sliced tomatoes, and shredded cabbage to all not be provided with date marks in the opentop/refrigerated drawer unit across from the freezer drawers at the cookline. PIC stated that all the items are from the day prior and nothing was prepped earlier this morning prior to the EHS arrival. REPEAT. CDI - All items date marked with appropriate date dots. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a container of grilled onions to be placed directly into the refrigerated drawer of the grill station opentop/refrigerated drawers unit immediately after cooking on the flattop. Grilled onions observed at 165F at the time they were found. This unit is not designed nor approved for rapid cooling and all cooling must be done in the WIC. CDI - Grilled onions moved to WIC where they were observed cooling at an adequate rate of .53 degrees/min. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a case of boneless chicken wings stored directly on the floor of the chicken WIC.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed build ups of food debris, grease, and grime on the majority of the cookline equipment including, but not limited to: opentops, lowboys, refrigerated drawers, hot holding drawers, microwaves, refrigerators gaskets, and the exterior of the cookline ovens/fryers/flattop. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floors throughout the facility and underneath equipment to have a buildup of food debris, packaging/gloves, grease, and other grime. REPEAT. - Observed the walls throughout the facility to have food splatter, grime, and other debris. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policy on site at the time of the inspection. PIC stated that they all complete online training modules that review foodborne illnesses and reportable symptoms but there was no record of a signed employee health policy. Mecklenburg County employee health policy noted on the wall in the managers office but no signatures on the document. CDI - EHS left new paper copy of employee health policy at the time of the inspection and onsite employee signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed cases of unwashed tomatoes stored on a shelf above a package of RTE bacon bits in the WIC. CDI - Bacon bits moved to another shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed numerous plastic lids, insert containers, and sauce containers to be stored as clean on the clean dish shelves in the dishwashing area with sticker residue and old date marks. CDI - All contaminated dishes placed at the dishwasher to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed 2 opened bags of shredded cabbage in the WIC that were not provided with date marks. PIC and cookline employee both stated it was opened the day prior as that’s when all the prep was done. CDI - PIC date marked both bags of shredded cabbage. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed 2 chemical spray bottles of sanitizer stored directly on the cookline prep table. Bottles were directly next to sauce pumps and directly next to the areas where food was getting the finishing touches before it went to the expo counter. CDI - Chemical spray bottles moved.

4-501.11 Maintain equipment in good repair. - Observed the left hinge of the lid to the dressing cooler to be broken, not allowing it to always sit flush with the unit when closed. 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 build ups of food debris, grease, and grime on the majority of the cookline equipment including opentops, lowboys, microwaves, refrigerators gaskets, and the exterior of the cookline ovens. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floors throughout the facility and underneath equipment to have a buildup of food debris, packaging/gloves, and other grime. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed boneless wings being hot held in the hot holding drawers across fronm the fryers at temperatures of 129-133F. PIC stated that the wings are only supposed to be hot held for 16 mins at a time but the timer was not on. Cookline employee stated they had been in HH for 30 mins. CDI - Wings reheated to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed individual portioned cups of ranch in the dressing opentop to be overstacked in the insert container. Top layer of 12 ranch cups were observed at 45-46F and PIC stated they had been there overnight. Layer below was observed at 41F or below. CDI - PIC voluntarily discarded top layer of ranch cups. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 4 insert containers of pico de gallo cooling on a shelf in the WIC at a rate of 0.0 degrees/min. Insert containers were observed stacked and with their lids on, not allowing for adequate air flow around the product. PIC stated they were prepped this morning at around 10am. CDI - PIC removed lids and unstacked insert containers of pico de gallo to allow for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed no wiping cloth buckets set up in the kitchen for soiled/in use wiping cloths. CDI - Wiping cloth buckets set up at the time of the 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 cases of single service goods stored/stacked directly on the floor in front of the dry storage rack in the kitchen.

4-501.11 Maintain equipment in good repair. - Observed the metal frame of the WIC door to be bent off of the door when it is opened. REPEAT. - Observed the left hinge of the lid to the dressing cooler to be broken, not allowing it to always sit flush with the unit when closed.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no irreversible temperature measuring device on site to measure the temperature in the high temp dish machine. 10 day VR to observe facility acquire an irreversible temperature measuring device.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed build ups of food debris, grease, and grime on the majority of the cookline equipment including opentops, lowboys, microwaves, refrigerators gaskets, and the exterior of the cookline ovens. REPEAT.

5-205.15 Maintain a plumbing system in good repair. - Observed the end of the 3 compartment sink drain pipe to be covered in tape, connecting it to a separate hose directed into the floor drain. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. - Observed the employee restroom in the kitchen to not be provided with a covered garbage can.

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 throughout the facility and underneath equipment to have a buildup of food debris, packaging/gloves, and other grime. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser was jammed at start of inspection. Paper towels must be available at all hand washing sinks. CDI - PIC fixed dispenser. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ice observed in front hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC educated on hand sink use. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Cook was wearing watch on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal trays and pans were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Floor panels in walk-in freezer are bowing up and separating. Gasket on drawer of dressing cooler is not attached properly. Repair floor in freezer and reattach gasket properly so cooler is sealed properly and can maintain temperature. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. General cleaning needed throughout establishment, especially in microwaves, inside refrigeration units, shelves, etc. Clean these areas more frequently. REPEAT

5-205.15 Maintain a plumbing system in good repair. Pipe from 3-compartment sink is taped together underneath 3-compartment sink. Repair pipe properly without tape. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors underneath equipment more frequently. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on top of sauce bag and speaker observed beside bread and was touching bag. Store personal items separately from food.

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. Employee drink sitting on top of box of Magnasol. Do not store employee drinks on top of food (magnasol goes directly in fryer oil so it must be treated like food). CDI - Drink discarded by PIC. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pico (44F), tomatoes (45F), lettuce (44F), and chicken (47F) measured above 41F in sandwich coolers. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved these items to walk-in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Cooked onions were cooling at 56F in sandwich coolers drawer. Cut tomatoes measured 49F and were cooling in sandwich coolers top. PIC stated they were cut 1 hour ago. Use walk-in cooler to cool TCS foods after cooking or preparation. CDI - PIC moved tomatoes and cooked onions to walk-in cooler to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bag of flour observed on floor in walk-in freezer. Box of Magnasol observed on floor beside fryers. Food must be stored at least 6 inches off the floor. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean containers and pans on clean utensil shelf were still wet. Allow utensils to adequately air dry before stacking. REPEAT // 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Knives were being stored in the space between both sandwich coolers. Do not store knives between coolers as the sides of coolers won’t be clean. Store on a clean preparation surface.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Detail cleaning needed on shelves throughout, sides of equipment throughout, and inside coolers. Clean these areas more frequently. REPEAT

5-205.15 Maintain a plumbing system in good repair. Pipe had broken from 3-compartment sink to floor drain. Establishment has temporarily attached a hose to sink that leads to floor drain held together by tape. Repair pipes properly. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors underneath equipment, walls in prep areas, and ceiling tiles throughout. Clean physical facilities more frequently. REPEAT // 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor panels in walk-in freezer are bowing up and separating. Repair panels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of raw chicken observed on the floor in the walk-in cooler. Boxes of food observed on the floor in walk-in freezer. Store food at least 6 inches off the floor. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean containers and serving trays were stacked while they were still wet on clean utensils shelf. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace missing handle on microwave. Sanitizer dispenser is not dispensing sanitizer at correct concentration. Have chemical company to repair dispenser. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning necessary inside drawer coolers, bottoms of coolers on line, sides of cooking equipment, shelf underneath grill, inside microwaves, and generally on surfaces throughout line.

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. Transition on floor in walk-in cooler is damaged. Repair transition. // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors and walls underneath and behind equipment on line. Clean physical facilities more frequently.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on clean utensils shelf above other clean utensils. Store employee personal items and drinks in a separate area, such as a low shelf. 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 Employee put tomato in wrap with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Wrap discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All dressings in dressing cooler were 50-61F. Mac and cheese, queso, and marinara were 49-50F in line cooler across from grill. Chicken and brisket in drawer cooler were both 50F. TCS foods in cold holding shall measure 41F or less. Items that were in cooler more than 4 hours were discarded and other items that were in coolers less than 4 hours were moved to walk-in cooler to cool down. VR - Verification required by tomorrow that coolers are holding below 41F. Risk control plan will be implemented if cold holding violations occur on next inspection. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of disinfectant observed on cutting board of dressing cooler at start of inspection. Store toxic chemicals in a separate area. CDI - PIC removed spray bottle. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Large amount of boxes stored on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Dressing cooler is holding above 41F. Repair cooler before placing TCS foods in cooler. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Interiors of microwaves, outsides of cooking equipment, inside refrigeration units, shelves throughout and sides of equipment have buildup on them and need additional cleaning. 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. Floors underneath equipment need to be cleaned, especially underneath fryers. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored on shelf above food for restaurant in walk-in cooler. Store employee food and personal items on bottom shelf. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bowls stored in handwashing sink at dish pit. CDI- Items removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes soiled with old food debris. CDI- Items taken back to be cleaned. 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 queso, sauteed onions, cheese in the cold drawer unit across from the grill holding above 41F. CDI- Items 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 roaches in kitchen area. EHS reviewed pest control logs. Facility is serviced by ECOLAB. Last service was 6/27/23. The next service is tomorrow. Increase service frequency if needed.

4-501.11 Maintain equipment in good repair. Observed cold drawers housing queso and other items holding above 41F. Unit was at 50F. Food items discarded. Unit will not be used until fixed.

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 cold drawers, hot drawers housing chips and chicken in need of cleaning. Observed shelf housing dishes and shelf housing sauce bowls in need of cleaning.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage stored at server station. Observed closed beverage container stored on prep line. Ensure only closed beverage containers are used and stored in a way to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed numerous TCS foods in cold holding above 41F. Reference temperature chart. Establishment will maintain TCS foods on TPHC until repairs are made to prep units. A service request was made during the 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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed RTE brisket without date mark. Brisket comes in pre-cooked. CDI-PIC added correct date mark to brisket.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles above cooking equipment. Add labels to all working containers.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves, sides of holding/cooking equipment, and interiors of coolers and hot holding equipment throughout kitchen.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2 employee drinks observed along prep line. Store employee drinks in a separate location, such as a low shelf. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Cloth observed in hand washing sink near dish machine. Do not store items in hand washing sinks. CDI - PIC removed cloth. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salsa, lettuce, cheese, pico, ranch, blue cheese, and blue cheese dressing in line cooler measured 55-60F. Unit was not functioning properly. All TCS foods discarded. VR - Verification required within 3 days that cooler is repaired to hold below 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 Portioned beer cheeses were cooling after portioning in line cooler at 50-55F. Ranch dressing also cooling after portioning in salad cooler at 60-63F. Use walk-in cooler to cool TCS foods. CDI - Beer cheese and ranch moved to walk-in cooler to cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 cooks on line had watches and bracelets on wrists. Food employees shall not wear jewelry on their hands or wrists. REPEAT

4-501.11 Maintain equipment in good repair. Repair line cooler that was not holding temp. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves, sides of holding/cooking equipment, and interiors of coolers throughout kitchen. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 1 employee drink observed on prep table. Do not store employee drinks where food is prepared. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Cooked onions cooling in sandwich cooler at 60F. Sliced tomatoes also cooling in sandwich cooler top at 47F. Use walk-in cooler to rapidly cool TCS foods. Do not place cooling TCS foods in sandwich coolers. CDI - Items moved to walk-in cooler to continue cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee on grill wearing a watch on wrist. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 4 wet wiping cloths observed on prep surfaces during inspection. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. General cleaning necessary on shelves and sides of equipment throughout kitchen.

5-205.15 Maintain a plumbing system in good repair. Reattach pipe below 3-compartment sink. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco (C) Observed employee drinks stored above single use items in dry storage. CDI -Items removed. - 0 -

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 above raw burgers in walk in cooler. CDI - Storage order rearranged. - 0 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine at bar reading 0ppm chlorine sanitizer. PIC states they are not using the dish machine still and are waiting on their work order to be filled. Facility using back kitchen dish machine to run bar glasses. EHS recommends checking up on work order ASAP. - REPEAT - 1.5 - * Points remain the same due to facility still waiting on work order to be filled. *

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 right side prep unit reading ambient temp of 55F. All food items reading between 50-53F. CDI - Items were placed into walk in cooler to be rapidly cooled. Cooler maintenance man on site during inspection and is actively repairing cooler. PIC to utilize ice baths for service until cooler is repaired. EHS unable to verify if cooler has been repaired by end of inspection. A VR will occur no later than 7/21/2022 to ensure cooler is reading 41F. - REPEAT - 3 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unlabeled sanitizer. CDI - PIC labeled sanitizer container during inspection. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer stored above single-use items in dry storage. CDI - Sanitizer removed. 7-202.11 Restriction - Presence and Use (P) Observed residential grade RAID fly spray present in facility. CDI - Voluntarily discarded. - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of portioned French fries stored on top of trash can on cook line. CDI - Fry’s placed into freezer to be rapidly cooled. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees on line without hair restraint. CDI - Employees donned hair restraints. - REPEAT - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee charging phone on prep top with phone stored in single-use food tray. CDI - Phone removed. Tray discarded. - 0.5 -

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

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed dish machine at the bar with 0ppm chlorine. CDI: All glasses will go to the dish machine in the kitchen. Work order put in during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer blade and dicer handle with food debris stored as clean. CDI: Items properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned blue cheese dressings in prep top with “must be refrigerated” on dressing box holding above 41F. CDI: Items were rapidly cooled in the walk in as they were portioned within the last 2 hours. Product they were portioned from was below 41F. Observed right side prep cooler drawers by the griddle holding food above 41F. CDI: Product rapidly cooled in the walk in as it was brought to the drawers at 11am. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout bar. EHS advised PIC to increase pest control. REPEAT VIOLATION Improvement from previous inspection as the previous area was clear.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping rotisserie chicken with long hair not restrained. Employee’s hair was in front and nearly touching the food prep surface. REPEAT VIOLATION Improvement made as staff had hats on, however this restraint was in affective. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping rotisserie chicken with a rubber style bracelet on.

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 handles of scoops down in several items on the line. CDI: Scoop handles removed. EHS discussed with staff about getting longer handled scoops.

4-501.11 Maintain equipment in good repair. observed walk in freezer floor buckling in several places. Replace/repair as necessary. REPEAT VIOLATION

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer on site for testing the dish machine. CDI: EHS educated staff on new requirement.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed corner guard very loose from wall at the chicken cooler. Have reaffixed. 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 hole cut into the wall approximately 10”x10” behind the tea brewer, exposing insulation. Observed hole cut in duct space above entry to kitchen from dining area where the FRP is not secured. Observed FRP not secured and missing corner guards throughout entire duct space above kitchen entry from dining area. Observed build up on floor of chicken cooler. 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 chicken cooler floor with dried chicken Juice on it. Ensure more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed american cheese, boiled eggs, and other TCS products at grill prep units holding above 41F - see temp chart. CDI - Items held longer than 4 hours discarded. Items prepped more recently taken to walk in to cool.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed household pest control chemical in chemical storage for use. CDI - 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 guacamole cooling from corrective action in WIC with lid tightly closed. CDI - EHS removed lid to allow cool air to reach food product. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Grill Flip Top providing 50F ambient air. PIC states work order has been placed with corporate maintenance. Due to minimal food production (no events/conventions), Facility allowed to relocate food to other flip top unit. EHS will make long-term compliance visit to re-assess.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats heavily in can wash area and throughout kitchen areas. Have pest control maintain area as needed to rid facility of pest. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed sticky strip and bowl filled with dead pests. Remove as necessary.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food product on floor of walk in freezer. 3-305.14 Food Preparation - C Observed several employee drinks, phone, and clip boards on cutting boards at prep units.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two main cooks without hair restraints during food service.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet containers at cleaned dish shelves. REPEAT.

4-501.11 Maintain equipment in good repair. Observed Walk in freezer floor buckling in several places. Replace/repair as necessary.

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 cleaning needed on floors near Ice machine; heavy oils and dead pests on floors. REPEAT. *Kept at half points due to wall cleaning improvement*

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal items such as cell phones and employee drink cups stored on cutting board of cold hold units. Ensure personal items are stored in separate designated areas.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with some pink build up around the chute.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles with clear liquid and oil.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at the bar.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and accumulation in bottoms of hot hold drawers and freezer drawers. Observed several containers holding things like sauce bottles and bags of frozen product with crumbs and some minor build up. Ensure containers are changed out more frequently. Observed spill under grill/on top of cooler drawers. 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 drink spatter on wall near 3-comp sink. 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 drying shelf near 3-comp sink with some rust.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dish washing area handsink. CDI: Paper towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink dispensing at 100ppm quat. CDI: All dishes will go through the dish machine. ECOLab person called to adjust/repair the meter. PIC stated that he would be onsite today. REPEAT VIOLATION Some improvement as dish machines are working properly today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler holding items above 41F and chicken walk in holding items above 41F. CDI: Walk in cooler did recover and start cooling items back to 41F by end of inspection. EHS recommends walk in be serviced. Prep cooler items relocated to walk in cooler for rapid cooling. Facility will discontinue to the use of this cooler until it is repaired. Directly adjacent cooler is working properly and many ingredients can be stored in this cooler to eliminate the other due to lower volume of food being produced. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in detergent solution. CDI: Cloth removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed chicken walk in cooler gasket in need of cleaning.

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/2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee wash hands and use same hands to turn sink knobs off. Observed employee use gloved hands to handle raw chicken and then change gloves without hand washing occurring in between. CDI/CBI- Education was given and hands were washed throughout. 0 points.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P\ Observed sanitizer in 3 comp sink and santi buckets at below 200 ppm. Observed soiled sauce bottles stored as cleaned. Observed plates stored as cleaned with lettuce buildup in the proximity. Observed pink buildup on ice machine chute. Chemical dish machine in the bar area is not currently functioning and not in use. PIC is aware that the dish machine is to be serviced within 10 days. CDI/VR_ new quat sanitizer with a ppm of 200-400 ppm was made, soiled dishes were placed in the 3 comp sink for washing and ice machine was cleaned.-1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ranch and sour cream cups were cold holding at> 44F inside of unit used to house sauces. Lettuce, tomatoes, mixed corn etc. were also cold holding >41F inside of flip top unit and inside of drawers. VR- Sauce cups, mixed corn and sour cream cups were placed in cooler to recover proper cold hold temps(41F). Other out of temp tcs items were voluntarily discarded. REPEAT - 3 points. Refrain from using unit until it has been serviced.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats inside of can wash area. Have pest control maintain area as needed to rid facility of pest. - 1 point.

5-205.15 (B) System maintained in good repair - C Adjust plumbing needed at 3 comp sink' s faucet. Faucet leaking during use. Plumbing is to be in good repair. 0 points.

6-501.12 Cleaning, Frequency and Restrictions - C/6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Reposition displaced ceiling tile above the dish machine. Remove grease buildup from floor areas from behind fryers, remove black mold from caulking of 3 comp sink, remove dust buildup from vents.0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal items such as cell phones stored on cutting board of cold hold unit. Ensure personal items are stored in separate designated areas. -.5 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink at the bar. CDI: Ice melted and employees educated on not using the sink for anything except handwashing.

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 diced chicken above 41F after cooling for 4.5 hours. CDI: Chicken voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boneless chicken wings below 135F in hot hold drawer. CDI: Wings voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken breast holding in chilly box at 50F. PIC stated he checked the temperature at 2pm and it was below 41F. CDI: Chicken relocated to walk in to rapidly cool. Observed prep top cooler holding all items above 41F. PIC stated that company policy is to relocate items to the walk in cooler when they are above 41F. PIC stated items were at 41F when he checked them at 2pm. CDI: Items relocated to rapidly cool. Air temperature of cooler was 48F. 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 diced chicken cooling in cooler drawer while covered. CDI: Chicken voluntarily discarded. Observed portioned dressings cooling in prep top cooler and cooler drawer. CDI: Dressings relocated to walk in to properly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in soapy water throughout facility. CDI: Cloths removed from soapy water and taken to dirty laundry.

4-501.11 Maintain equipment in good repair. Observed prep top air temperature at 48F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on fan blades in walk in cooler. Observed black build up on gasket for walk in cooler. Observed microwaves with food debris in them. REPEAT VIOLATION Previous issue corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic pans stored as clean with sticker residue on them after washing process. CDI: PIC scheduled pans to be properly washed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly portioned ranch and blue cheese cups cooling in a flip top unit rated for holding. CDI: Dressings removed from unit and placed into walk in unit to facilitate rapid cooling.

4-501.11 Maintain equipment in good repair. Observed one of three fans in walk in unit for proteins non functional. Product temperature not effected during inspection. Note: This is the same number violation, but not the same violation marked on the previous inspection, thus points were not escalated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food buildup on the sides of drawers and fryers in hard to reach areas. 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 corner wall joint with no covering to protect interior wooden wall and sheetrock. REPEAT. Note: Facility has corrected one of the previously marked violations and had thus made progress toward desired corrections. Points were not escalated to reflect improvement.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at bar producing a 0 ppm chlorine residual. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed flip top unit used for holding ranch and other dipping sauces holding at 55F. All items within were also holding between 50F and 60F. CDI: All TCS items were voluntarily discarded. Carrots and celery were allowed to remain in unit. VERIFICATION REQUIRED within 10 days to determine compliance.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled chemical spray bottle containing a blue chemical in back of house near mop sink. CDI: Chemical discarded. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored directly on prep surface on cook line. CDI: Cloth placed into sanitizer.

4-501.11 Maintain equipment in good repair. Observed celery and dipping sauce unit lid damaged on left side, causing underside of lid to fall out of place. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue built up on shelving used to store clean utensils in warewashing room.

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 corner wall joint with no covering to protect interior wooden wall and sheetrock. REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black buildup along caulking and wall behind three compartment sink. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at bar producing a 0 ppm chlorine residual. CDI: PIC adjusted tube feeding sanitizer and machine produced a residual of 100 ppm chlorine. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabelled bottle of Orange Force in chemical closet. CDI: Spray bottle labelled properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly prepared tomatoes and pico cooling in covered containers in walk in, and more containers cooling in units rated for holding on cook line. CDI: Products in walk in vented and products on line were sent to walk in to cool properly. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze botles of liquid butter and water with no labels along cook line.

4-501.11 Maintain equipment in good repair. Observed celery and dipping sauce unit lid damaged on left side, causing underside of lid to fall out of place.

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 hand sink and prep sink with loose caulking beginning to pull away from wall, as well as a corner wall joint with no covering to protect interior wooden wall. 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 along caulking and wall behind three compartment sink.

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 2-301.14 Wash hands after activities that contaminate them. -P. Employee eating while walking to the back prep area from the front dining area at start of inspection. Employee was wearing gloves. Employee returned to station cutting lemons, but did not remove gloves and wash hands. CDI- PIC Michael Fetto corrected employee; wash remove gloves and wash hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Employee picked up large slicer from floor in front of dish machine and placed in sanitizer at 3 comp sink. Employee wiped off slicer and took to line for use. CDI- PIC went to line and placed slicer back on soiled side of 3 comp sink. Front dish machine chlorine sanitizer testing at 0ppm for chlorine. CDI- PIC adjusted and chlorine testing at 50-100ppm. REPEAT. Much improvement noted as to cleaning and cleaning procedures from previous two 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. One pan of grilled chicken cooling in prep cooler drawer on the line. PIC had employee to move container of chicken to walk in cooler. Pan was observed to be covered and chicken stacked during cooling process. Per calculations, cooling rate not being met. See chart for time and temperatures. CDI- PIC had method corrected. Discussed difference of cooling rate of covered cooling chicken versus cooling chicken on sheet pan. (0pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Two fruit flies observed. One in back prep and one at bar. Much improvement noted from previous inspection. CDI- PIC advised of joined pest management with neighboring facility. Continue pest management. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's cutting and portioning produce for service. One employee not wearing beard guard during active prep and service. One employee wearing watch while preparing produce. Provide and wear required hair and beard restraints. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. One handsink with no papertowels in the dispenser, one dispenser damaged/ battery replacement needed. PIC Ralph Defelice had both papertowel dispensers replenished with papertowels and batteries. REPEAT

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Empty sauce containers stored as clean for refill, empty pan and tongs in cooler drawer for chicken stored as clean for use at line. Beverage nozzles, tea urn nozzles, and ice shield, chute, and back wall of large ice machine in back kitchen and shield of large ice bin at front service area with mold like build up in them. Detailed cleaning of all needed. CDI- Employee removed pan and tongs for cleaning, PIC started removing beverage nozzles for cleaning. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies at beverage stations in the front service areas. Pest management is needed. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee at salad dressing cooler portioning out dressings with no hair restraint on. Provide hair restraint. (0pts)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Segments of cutting boards heavily scarred/ stained. Interior of lid on one prep cooler is hanging down/ damaged. Replace/ repair. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue and splatter on the back interiors of metal shelving, pull outs, and ledges. Build up on exterior of cabinets. Continue to work on detailed cleaning. REPEAT.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Discussed employee health policy with employee today. Employee was able to discuss reportable symptoms, and some illness. CDI- Discussed with PIC Emily and Michael requirement and to continue work with employee's on training. Emily also provided posted health policy a employee message board in back prep kitchen. REPEAT (0pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Two of three handwashing sinks in back prep kitchen did not have papertowels provided for use. CDI- PIC Emily replaced all. 6-301.11 Provide soap for handwashing at each handsink. -Pf. No handsoap at handwashing sink in employee restroom. PIC Michael advised that vendor was coming today to replace dispensers. PIC advised that they have soap, but that the soap does not fit the dispenser in the restrooms. PIC advised that staff often use the restroom on the museum side. CDI- Vendor on site during inspection to repair.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on the interior chute and side walls of large ice bin in the main kitchen. Cleaning is needed. 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. Dried food debris and residue in microwaves on the cook line. Employee advised that PM crew is supposed to clean nightly. Cleaning of all microwaves is needed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Pans in cold units stored as clean intended to be used for food storage with dried food debris in them. CDI- Containers being removed for cleaning.

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. Small portioned containers of spinach artichoke dip in prep cooler drawer not marked as required by rule. PIC nor employee could advise as to preparation and initial storage in unit. CDI- PIC voluntarily discarded. All other items marked as required. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. One or two fruit flies observed at main bar in dining room. PIC advised of monthly pest management. Continue pest management; increase in treatment for noted areas is needed. (0pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food items stored on the floor in the walk in freezer. PIC advised of having personnel correcting. PIC did correct some immediately.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee preparing foods at main cook line with a hanging beard. Beard guard is needed. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Detailed cleaning of interiors and exteriors of equipment throughout and at bar is needed. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Detailed cleaning of floors and hard to reach wall areas is needed throughout. REPEAT.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Interview with employee indicated incomplete knowledge on when to report symptoms and illnesses. REPEAT Ensure all employees during orientation have a concept of illnesses, symptoms and exposures.

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 more than 2 employees re-contaminating their hands after washing by turning off sink faucets without a barrier. CDI redirected handwashing and training moment. REPEAT 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees putting soiled equipment at warewashing and not washing hands afterwards. CDI Employee directed to wash hands and teaching moment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed straws and ice in handwashing sink by warewashing area. CDI Informed PIC that handwashing sinks shall be used only for handwashing not dumping.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed onion slicer deemed as clean with built-up of food inside. CDI item was returned to warewashing for rewash and sanitation.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed hamburger coming off grill at 148 F. CDI Hamburger was recooked to above 158 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw hamburger and raw chicken cold holding at the above temperature date marked 12/04/2016. CDI Product was 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 chicken date marked for 12/5/2016. After conversation, chicken was cooked on 12/4/2016 and cube on 12/5/2016. CDI dated for proper date. 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 portion bags of chicken at 55 F. Portion bags were sealed and tightly packed into a container. CDI Portion bags were spread out and open to allow air to vent.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of dressing and shakers with spices without a common name. Make sure to label all working containers with a common name that is not easily identified.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on food prep counters. Make sure to keep wiping cloths once wet in sanitizer buckets with the correct ppm for the sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment and utensils. Make sure to allow equipment to air dry with adequate spacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up through out facility on surfaces. More frequent and better cleaning methods used. REPEAT

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 build-up and splatter on walls through out facility. Increase cleaning frequency. REPEAT.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Interview with employee indicated incomplete knowledge on when to report symptoms and illnesses.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed some covered employee drinks on prep surfaces upon entry. CDI- drinks moved to prevent contamination.

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 four employees re-contaminate hands after washing by turning off sink faucets without a barrier. CDI- redirected each to wash and discussion on handwashing.

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 chicken said to be cooked the previous day and cubed today with date mark of today's date. CDI dated with proper date.

7-201.11 Store toxic materials to avoid contamination. -P: Observed spray bottle of degreaser on cutting board of prep cooler. CDI- bottle moved.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up generally through out facility on sufaces.Morefrequent and better cleaning needed.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Handsink and commodein employee restroom soiled.

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. Build-up on walls in dish pit, especially on caulking of 3-compartment sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone in food prep area in kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spring mix and tomatoes above 45 degrees in prep units. CDI took to walk in to cool. 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 build up of debris on wall behind three compartment sink. Sink also needs to be recaulked.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket in rear handwash . CDI bucket removed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ice machine in rear kitchen in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes , lettuce on flip top unit greater than 45 degrees and raw burger patties in drawer at 49. CDI discarded products.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous drain flies throughout establishment. Control program needs to be intiated. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep unit tops in need of replacement or resurfacing. -0 points-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils... Observed an employee beverage stored in reach-in drawer and employee cell phone and charger stored on prep surface. CDI-- PIC relocated to appropiate area

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 an employee at the bar toching lemons with bare hands. CDI.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf... Observed an employee washing a wiping cloth and a wiping cloth stored in handsink. CDI- Instructed PIC that handwashing sinksn may only be used for handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf... Observed bowls and plates soiled with heavy food debris. CDI--- bowls and plates moved to 3-compartment sink for re-washing. 4-501.114 Maintain sanitizer at correct concentrations. -P... Diswasher at bar was reading a chlorine concentration of 0ppm. CDI--- PIC stated he will call maintenace man and utilzie 3 compartment sink at the bar as well as main dishwasher. Observed a bucket of Quat sanitizer that was read at a concentration of 0ppm... CDI-- Sanitizer discarded and new bucket was made.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items out of temperature (see chart) in flip-top unit. CDI-- Some Items were re-located to walk-in cooler to cool down properly. PIC voluntarily discarded some items (tomatoes, raw chicken)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf ... Observed tomatoes and pico in the walk-in cooler that was cooling with containers sercurely wrapped. CDI-- Wrapped products were unwrapped.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Observed employees with little to no knowledge of employee health policy. Facility have signed copies but it is important facility reviews major illnesses and symptoms with food employees.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on soda machine cartons and inside walk in freezer surrounded by food.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P. Observed employees wash for less than 20 seconds, and touch faucet with bare hands. CDI hands rewashed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees going in and out of cooler with gloves and continuing food prep. CDI gloves changed hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, bowls, spatualas, and ice scoops soiled with debris. CDI items moved to sink for cleaning. Repeat. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines in kitchen and near bar area soiled with black debris. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer buckets at 0ppm and sanitizer from dispenser at 0ppm. CDI fixed dispenser connection to sanitizer line and 200ppm of sanitizer provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fries and fried pickles below 135F. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed prep unit at 50F holding foods above 45F. CDI food discarded and unit no longer in use until fixed. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed cleaner and an unknown chemical that was not labeled. CDI items labeled and discarded.

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

4-501.11 Maintain equipment in good repair. Observed leaking prep unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up between grill and prep drawers and inside of dish machine soiled with food debris.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed tray filled with ice and straws at bar handsink. CDI items removed.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fries on the bar at 117F. CDI item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed tomatoes at 54F in prep top. CDI item moved to cooler for 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 preportioned bags of grilled chicken and shredded cheese tighly covered and cooling in prep top. CDI bags opened and placed in walk in for cooling.

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 handle stored in food.

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed back handsink by dish machine with low hot and cold water pressure. Verification required.

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 prep door breaking apart, and back handsink separating from the wall.

5-202.12 Handwashing Sinks, Installation - PF. 5-202.12 Provide at least 100F water at handsinks.-Pf. Observed back hand sink with hot water below 100F. Verification required.

3-304.15 (A) Gloves, Use Limitation - P. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees go in and out of cooler and continue food prep with same gloves. CDI hands washed gloves changed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers and plates and ice machine soiled with debris. CDI ice machine cleaned. Repeat.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed bar dish machine sanitizer below 50ppm. Verification required.

7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of sanitizer. CDI item labeled.

3-501.15 Cooling Methods - PF. 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 facility tightly pack portioned bags of lettuce and spring mix in a large bin in the reach in. CDI items separated where half of product placed in cooler.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed clean side of drained board soiled with food debris.

2-301.14 When to Wash - P. Hands shall be washed before begining work, in between glove changing and after hands are soiled. Observed employees pick up food off floor, go in cooler and start food prep, change gloves without handwashing, and employee clean and start food prep without handwashing. CDI employees washed hands. Repeat.

6-301.12 Hand Drying Provision - PF. Handwashing sinks shall be supplied with appropriate hand drying devices. Observed facility with multiple hand sinks without paper towels. CDI paper towels provided.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed 4 plastic containers soiled with food debris.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Food contact surfaces shall be cleaned atleast every 4 hours if used with PHF. Observed chicken sauce buckets used not for over 4 hours. CDI items taked to sink for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held shall be 135F and above. Observed fries sitting on prep surface near grill at 114F. CDI items discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed some foods in prep unit at 48F and above. CDI moved items in cooler. Repeat.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Food handles shall be stored up and above food. Observed handle stored inside raw chicken bin.

4-101.11 Characteristics-Materials for Construction and Repair - P. Multiuse containers shall be made of smooth and easily cleanable surface. Observed a cracked container. CDi item discarded.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be cleaned to sight and touch. Observed employee bathroom in need of cleaning.

2-102.11 Demonstration. 1) The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014.

2-301.14 When to Wash. Food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles. Observed employees coming in the kitchen and putting gloves on to work with food without washing their hands. Also, employees were handling cell phones with their hands while also working with food with their hands. CDI.

6-301.12 Hand Drying Provision. Multiple hand washing sinks did not have paper towels. A cart is placed in front of the bar hand sink and blocks access to these paper towels. CDI.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Maintain food contact surfaces clean to sight and touch. Observed build up inside the ice machine and on soda nozzles at the far end of the facility. CDI.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain cold food at 45 or below. Observed one of the prep refrigerators on the line holding lettuce 72F, cut tomatos 52-65, chicken 46-51, spinach dip 53. Return Visit Required. Repairman was called. Potentially hazardous foods were transfered to the other cooler as a temperaty measure. Items such as raw onion and cucumbers can be left in the warm cooler.

6-501.111 Controlling Pests. Maintain the premisis free of pests. Observed multiple flies in the kitchen.

3-304.12 In-.Use Utensils, Between-Use Storage. Ice scoop needs to be stored in a clean protected location or in the ice with the handle up. Currently the ice scoop rests in a wire holder which is not protective and allows contact with the wall.

The facility had multiple violations under this category. Observed bar dish machine was not sanitizing; Sanitizer buckets were 0 ppm quat -corrected by changing the bottle; A small amount of mold was observed in one ice machine - corrected by cleaning; The upper surface of the tea machine where the water comes out was in need of cleaning - corrected by cleaning. Return visit for the bar dish machine within 10 days.