FIREBIRDS WOOD FIRED GRILL

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers stacked clean with debris and residue on the inside, food contact portion of the equipment, observed blade on can opener with debris and residue. CDI PIC moved items to dish area for re washRepeat 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple butters made from unsalted butter, held next to stove top holding below 135F. PIC stated the butter and compound butters are from unsalted butter. CDI PIC stated these items came out of WIC and freezer today and were not pulled over from day before. PIC filled out paper work and placed time stamps on butters for TPHC. 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 house made whip cream, two containers of pico (PIC stated temped that morning at 45F, so placed in RIF), holding above 41F. CDI Items voluntarily discarded. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut leafy greens (cut raw spinach) cooling at a rate insufficient to reach 41F in four hours. Items were in large quantities, in a tightly covered containers. CDI PIC open containers to allow for air flow. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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 ice build up in WIF, observed debris and residue on bottom shelves of some RIF and RICs. Clean with more frequency.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee washing dishes moving from clean to dirty without hand wash. CDI Employee washed hands..REPEAT 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee with gloved hands wipe gloved hands on clothes. CDI employee washed hands

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates stacked as clean on cook line with visible debris. Once plates were unstacked plates underneath had visible food debris on them as well.. CDI.. Plates were removed from service lines. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw, lettuce mix, pasteurized boiled egg halves and Pico above 41F please see temp chart. CDI items were voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed grill top being cleaned with metal brush in close contact of food cooking on grill. REPEAT

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

4-501.11 Maintain equipment in good repair. Observed Shelving in WIC rusted. 4-502.11(A) Maintain utensils in good repair. Observed mesh strainer with mesh not in tact. CDI strainer was voluntarily discarded.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee washing hands in 3 comp sink 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing.. Observed 3 comp sink set up as wash, sanitize and then rise. CDI sink was set up to satisfy food code guidelines. W/R/S

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink with missing stopper to hold water. Facility did a temp fix until stopper can be replaced. Facility used a measuring cup to stop the sink.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee on the cook line touching multiple surfaces, RTE hamburger buns and raw items without proper handwashing. CDI - PIC had employee wash hands and discarded hamburger buns. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dishwasher moving between dirty dishes and clean dishes without washing hands. CDI - PIC had employee wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee using double gloves. PIC stated employee is allergic to gloves that facility uses and he supplies own gloves and then double gloves. Observed employee not properly changing gloves in between tasks as well as improperly taking off first layer of gloves. First layer of gloves must come off easily into trash. CDI - PIC had employee re-wash hands before donning new gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible food debris in hand sink in prep area of kitchen. CDI - hand sink cleaned out.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food items stored in the WIC that were prepared the day before without covers on them. Once food is properly cooled, cover. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed Unwashed strawberries and blueberries stored over ready to eat prepped items. CDI - PIC rearranged storage in WIC. 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 plates on the cook line with visible food debris. Observed visible food debris on strainer stored as clean. CDI - top plates and strainer were taken 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 .

3-501.14(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 corn that was roasted at 8am on speed rack on the cook line at 70F at 12:35pm. CDI - PIC voluntarily discarded all corn. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed roasted corn cooling on sheet pan on a speed rack on the cook line. Corn was roasted at 8am and was still 70F at 12:35pm CDI - PIC voluntarily discarded corn 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed grill cook cleaning grill with the grill brush while food was still cooking on the grill in close proximity to the food that was cooking. Be mindful of bristles and old food debris.

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 large white rolling bins of flour etc. in need of cleaning. Increase frequency.

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 bar employee preparing pineapple jar and handling them without gloves. CDI pineapples handled discarded and gloves donned. 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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ribs stored on top of a box of fully cooked chicken, observed raw top round stored at the top of the cooling rack, observed seared tuna that was being portioned and sliced at the same sink as raw potatoes will be washed. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed grill employees going in and out of the walk in cooler to restock and pull food for service and continue working with the same gloves. CDI hands washed and gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed French toast plates, salad bowls on line, and plates with leftover food debris. CDI items moved to sink for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed leftover prime rib roast from the night before at 48F-44F. CDI product discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grill prep top holding TCS items above 41F. PIC checked unit and observed unit was on a tripped circuit. Unit turned back on to bring temps down. CDI items discarded. Observed walk in unit at 45F and holding leftover items above 41F. General Manager called emergency line to check unit for today. Vendor will be onsite within an hour and items started to move from walk in unit to other refrigeration to drop temperatures. Will follow up to check unit in the morning. 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 roast beef from the night before in covered pan in walk in unit. PIC stated it is usually placed in walk in freezer for a while to cool. But no one log cooling for product last night or this morning. Observed diced tomatoes, portioned pickled onions, shredded cheese, corn mix, and other items prepared this afternoon 11am and covered and stacked to cool in walk in. CDI items moved to freezer and uncovered. 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. Observed employees in the kitchen preparing food with watches on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee slicing pineapple without a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed salad bowls and containers on dry rack wet stacked.

4-501.11 Maintain equipment in good repair. Observed walk in unit not capable of holding TCS items at 41F and below.

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 breading rack by salad prep station in need of cleaning, shelving at clean dish sotrage, and racks in walk in in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF REHS interviewed random employee about knowledge of reportable symptoms and diagnosed illnesses. Employee could only name two symptoms and no illnesses. CDI-REHS sent new Employee Health Reporting Agreement for OPTIONAL use in facility. Make sure employees are informed of their responsibilities. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. See # 33 below. Cooling rates were not compliant with required cooling parameters for food prepped from cold or room temperature ingredients. CDI. See below. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 : Found deep pans of diced tomatoes, cut leafy greens cooling while covered in WIC. tomatoes had been prepped at 11:00 am and were 57.0 F 1:21 PM. One hour later tomatoes were 51.0 F. PIC moved all pans of tomatoes to WIF for quick cooling. Cut greens prepped at 10:00 AM were 53.0 F at 1:21 pm. One hour later they were 45.0 F. Allowed to uncover and move to WIF for rapid cooling. Also found prepped food from today placed in prep units without cooling to 41.0 F. (Egg rolls). CDI- moved to freezer for cooling and dropped to 42.0 F in 45 minutes. 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. Squirt bottle of oil at line not labeled. CDI- labeled.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF REHS interviewed random employee about knowledge of reportable symptoms and diagnosed illnesses. Employee could only name two symptoms and no illnesses. CDI-REHS sent new Employee Health Reporting Agreement for OPTIONAL use in facility. Make sure employees are informed of their responsibilities. 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: some TCS foods holding above 41.0 F in line drawers and flip tops. Refer to temperature chart. CDI- food moved to freezer for quick cool down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed inconsistent date marking in facility portioned mac and cheeses. Entire batch of mac and cheese in WIC date marked with prep date; individually portioned mac and cheeses in cold drawer on line bore day dots with expiration date. Establish a consistent date marking system from WIC to front line for all TCS foods. CDI: discussion and education with PIC about proper date marking. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Squirt bottle of oil at line not labeled. CDI- labeled.

4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. High percentage of spray ports on interior of dish machine clogged or with food debris hanging from port opening. Pay more attention to manual pre-rinse process.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Sink and Surface sanitizer 0 ppm while in use at 3-comp sink. CDI- sink emptied and refilled from dispenser. Sanitizer dispensed at approved levels ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Slicer said to be clean with food residue attached. CDI- slicer broken down and run through dish machine / 3 comp sink. Observed some sticker residue attached to pans stored as clean in dish pit. 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: some TCS foods holding above 41.0 F in line drawers and flip tops. Refer to temperature chart. CDI- food moved to freezer for quick cool down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 some reach ins with loose residue visible. Some build-up in gaskets of reach-ins.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee changing from handling raw shrimp skewer and hand flipping raw salmon to handling RTE foods. CDI - PIC educated staff, hands washed. Continue to monitor staff for when to wash hands. -2-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane burner and sterno fuel stored directly above single use items in rear storage and dessert area. CDI - Items moved. -1-

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 corn edamame mix, ancient grains, freshly cut lettuce and other TCS foods cooling in make tables and cold drawers at cook line. Per PIC, these products were freshly flipped with ice bags added for cold holding. CDI - PIC educated about cooling methods, items removed to WI and replaced with cold foods from WI. Items were flipped at about 2:30P. Observed queso and other sauces cooling in WI freezer in deep plastic buckets. Per PIC, items were placed in freezer and not monitored. Products were 59-89F. CDI - PIC actively stirred after verifying when products were placed in freezer. Continue monitoring cooling methods, especially when products freshly prepared and containers of food refilled. -.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in rear area after recent pest service. Remove dead insects. -0-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed hot water used for storing in-use utensils at grill at 86F. CDI - PIC replaced hot water and placed on flat top to keep at 135F or above. -0-

5-205.15 Maintain a plumbing system in good repair. Observed cracked interior of can wash. Per PIC, this repair has been completed about 2 yrs ago. Repair. -0-

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P Observed outdated version of employee health policy without inclusion of non-typhoidal Salmonella. CDI- PIC sent updated version for facility to use to update their corporate policy. For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

Observed employee poaching eggs and placing in hot water, then removing eggs at 115-125F. Eggs then placed in cold water for cooling, and then placed in walk in freezer for continued cooling to 41F. PIC demonstrated final cook by pulling a cooled egg from the freezer and placing in boiling water to achieve final cook temperature of 164.0 CDI- went over non-continuous cooking process rules with PIC and sent form for approval. PIC stated they will consider poaching eggs for service by fully cooking to 155.0 F the day before service. Eggs poached today voluntarily discarded. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black bean and cheese bisque soups in reach in warmer for hot holding at 125-130F. CDI- PIC moves soups to stovetop for rapid heat; Final reheat temp is 165F within 10 minutes. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken wings in WIC with inaccurate prep date. True prep date stated to be one day behind what the printed label reads, according to PIC. PIC will manually re set label printer to reflect true date of prep. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of many food containers, plates, and bowls at clean dish rack.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean dishes (tongs, multiple metal containers) stored as clean with food debris/residue on food contact surfaces, have not been properly cleaned before storing. EHS discussed cleaning process with PIC. CDI- dishes removed from clean area, put in dish pit to be wash/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 smoked pork belly with “prep date” time affixed, label indicates that shelf life is 30 days. PIC stated that the “prep date” time that is affixed is actually the date pulled from freezer, product is typically cooked the day prior to freezing. Product has a 4 day shelf life after pulled from freezer, according to PIC. Process is to smoke pork, cool overnight, portion/cut and process the next day and put into freezer. EHS explained that this product must have a freezer pull date, as well as the date the product is cooked, making sure both dates do not exceed the 7 day limit. PIC stated labels do not have option to put both times. EHS suggests adjusting process, label product with prep date/time on label, use day dots once pulled from the freezer. Product should have a prep date, as well as date pulled from freezer. CDI- dates adjusted on product, PIC will discuss with staff. PIC adjusting date label process for this product. 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 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 cacciatore pasta noodles that were in cooling process, temped at 55F in walk in, stored in deep volume container with lid affixed. Observed cooked ribs that had not finished cooling process, temped at 48F in walk in cooler. Both products were within cooling parameters, may not of met parameters without adjusting method. CDI- pasta put into ice bath, ribs moved to freezer to finish cooling, both products dropped to 41F or below by end of 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards in kitchen and on prep line with deep grooves, no longer smooth and easily cleanable. EHS discussed specific cutting boards with PIC, colored cutting boards that are turning white with deep grooves/scoring. REPEAT. Note: Facility has replaced a few boards since last inspection. 4-501.11 Maintain equipment in good repair. Observed metal pan being used to hold up piece of flattop grill, broken equipment in this area. 4-502.11(A) Maintain utensils in good repair. Observed plastic bus tubs with damage, cracking/cracked at handles. Replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed left side of hood system with buildup, in need of cleaning. Observed shelving in walk in cooler (specifically at raw meat cage) with white buildup between racks, in need of cleaning. REPEAT. Note: points de-escalated, improvement from previous inspection, EHS discussed hood cleaning frequency with PIC during inspection.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on prep table in prep area, directly adjacent to food/cutting boards/utensils. CDI- drinks moved, EHS discussed storage with PIC.

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 cooling in walk in cooler (cooked, cooled and portioned within last hour) in large containers with lids tightly secured, had not finished cooling process before portioning into containers. CDI- PIC spoke with employee, had employee remove pasta from cooler and into ice bath to finish cooling. EHS discussed cooling methods. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed some products getting day dots with date of discard, some products getting day dot with date prepped, inconsistencies among employees in marking products. PIC stated he has attempted to have all employees mark with date prepped, will discuss with employees to make sure everyone understands. CDI- products properly labeled during inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 smoked pork belly marked 3/23 to 4/23, PIC stated this product is being marked for 30 days because the smoking process preserves pork for a longer shelf life. EHS explained that smoking for preservation is considered a specialized process, must contact MCHD if facility intends on smoking pork belly to extend shelf life. CDI- product voluntarily discarded during inspection. Note: through further discussion with PIC during inspection wrap up, EHS found that facility is NOT extending shelf life on product. Procedure is to smoke pork and freeze the same day (keep for 30 days frozen), then pull as needed and product will not exceed 7 days once pulled. EHS suggested facility adds an additional label or day dot to product once pulled from freezer to ensure product does not exceed limit once pulled. PIC stated they will use day dots once pork is pulled from freezer. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed penne and macaroni pasta in cooling process that was prematurely portioned into cambros, lids tightly secured when product had not finished cooling. PIC spoke with employee during inspection, directed employee to remove pasta and cool with ice, showed employee to use thermometer to ensure product is 41F or below before portioning and putting into walk in. CDI- cooling methods adjusted, proper cooling observed by end of inspection. REPEAT. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a few employees working with food with wrist jewelry on.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils at cook line stored in room temperature water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of wet containers at clean dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards in kitchen with deep grooves, staining, no longer smooth and easily cleanable.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on plastic shelving in walk in cooler. Observed hood system (specifically left side near salad cooler) with buildup, in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles near walk in cooler. Observed missing tile on wall near cook line. REPEAT. Note: points left at 0, facility has addressed previous issues.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed top exterior portion of catch plate inside ice machine soiled with buildup. CDI: PIC cleaned. REPEAT VIOLATION. **Points not assessed due to corrective action.

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 Chile Asiago sauce cooling too slowly to meet parameters in blast chiller. CDI: PIC stirred product and moved to walk in freezer for rapid cooling (60F). 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 tomato cooling to slowly to meet parameters in walk-in cooler. CDI: PIC vented and stirred product and moved to walk-in freezer for rapid cooling (37F). Observed steak and lobster cooling too slowly to meet parameters in reach-in coolers. CDI: PIC vented product for rapid cooling (___, 51F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in wing reach-in cooler at sauté station. See temp chart for details. Unit too cold and “frozen”. CDI: PIC voluntarily discarded product and defrosted unit. Facility utilizing dessert reach-in cooler until unit properly functioning again. 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 Chile Asiago sauce being cooled in deep pans in blast chiller. CDI: PIC stirred product and moved to walk-in freezer for rapid cooling. Observed diced tomatoes being cooled in covered insert pans in walk-in cooler. CDI: PIC vented and stirred product and moved to walk-in freezer for rapid cooling. Observed steak and lobster being cooled in covered insert pans/sheet trays in reach-in coolers. CDI: PIC vented product for rapid cooling. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed wing reach-in cooler at sauté station in poor repair- unit unable to hold TCS foods at or below 41F. PIC noted consistent problems with unit since last inspection. See violation #22 for more details. REPEAT VIOLATION.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout and missing base coving in various areas of kitchen. PIC stated grout work set to begin between now and end of year/beginning of next year(2023).

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high QAC sanitizer solution at bar three compartment sink- 400+ppm. CDI: Education provided and PIC diluted solution with water-200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer, tomato dicer, and mixing bowl stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed lemon slicer stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw steak being held above 41F in cooler under grill. Product prepared 9/19. CDI: PIC voluntarily discarded product. Observed whipped cream being held above 41F in dessert cooler. Prep date of 09/19. CDI: PIC voluntarily discarded product. EHS will make return visit within 10 days to verify cold holding issues corrected at pantry station and dessert station. Observed several TCS foods being held above 41F in pantry make table and dessert low boy. Product with various prep dates. Unit broken/poor repair. Education provided and PIC voluntarily discarded product. PIC placed work order during inspection. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced tomato and chopped lettuce cooling in stacked and covered metal insert pans in walk-in cooler. CDI: Education provided and product placed in walk-in freezer for rapid cooling(32F, 36F). Observed shrimp and beef being cooled in coolers. CDI: Education provided and product placed in blast chiller for rapid cooling(34F, 39F).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout facility. Current pest control plan in fruit fly treatment every 1.5-2 weeks, and general preventive treatment is monthly.

4-501.11 Maintain equipment in good repair. Observed pantry make table and dessert low boy in poor repair- units unable to hold TCS foods at or below 41F. See violation #22 for more details.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink near office. CDI: PIC placed work order during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed bar mats stored in bar hand sink. CDI: Food employee removed.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer. -P Observed hot water dish machine reading 149F on plate thermometer. CDI: PIC contacted repair company during inspection. Facility will use three compartment sink until repaired. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave at dessert station soiled with food waste.

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 sauté reach-in cooler. Breaker tripped and unit did not cut back on. Product with various prep dates. CDI: PIC voluntarily discarded product. Unit came back down to temp after unplugged and plugged back into power outlet. Observed prime rib being held above 41F in walk-in cooler. Product prepared 06/26/22. CDI: PIC voluntarily discarded. REPEAT VIOLATION.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few scored cutting boards throughout facility.

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 and vent covers in walk-in cooler soiled.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink across from dessert station. CDI: PIC provided paper towels. 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 chili Asiago dressing cooling at too slow of a rate to meet cooling parameters. See temp chart for details. CDI: PIC stirred product and placed in shallower pans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw salmon and raw steak being held above 41F in low boy. Ambient temp of unit 38F. PIC stated facility has has issues with unit in past. CDI: PIC placed products on ice/covered with ice bags and contacted service repair company. REPEAT VIOLATION. **CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several TCS foods being held past 7 day limit in walk-in cooler. Dates of expiration ranged from 2/24/22-3/7/22. CDI: PIC voluntarily discarded product.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of insecticide stored above dish machine. 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 chili Asiago dressing cooling in deep pans inside blast chiller. See violation #20 for more details. CDI: PIC stirred product and placed into shallower pans.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing tiles in mop sink floor causing standing water.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to expo station. CDI: PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispense clogged at bar hand sink. CDI: PIC provided soap. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes throughout kitchen stored as clean with sticker/sticker residue and/or food waste on them. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw ground beef being held above 41F in standalone refrigerator. Prep date of 11/27. PIC stated product had not been in use today. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in bar area. CDI: PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in bar area. CDI: PIC provided soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes and utensils(ramekins, spoons, pitchers, scoops) throughout stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grilled chicken cooked to 155F then placed on sheet tray for holding until cooked off in oven. PIC stated procedure is as follows: cook chicken to 140F, pan product, cook off in oven, cool in walk-in. Going forward, facility will fully cook product- no partial cook procedures provided. CDI: Education provided, product cooked to 165F on grill, then moved to walk-in cooler for rapid cooling.

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 tomatoes cooling in walk-in cooler have no change in temperature over 30 minute period. See violation #31 for more detail. CDI: Education provided and PIC uncovered product for rapid cooling. Observed gravy cooling in kitchen blast chiller have 2F change in temperature over 30 minute period. See violation #45 for more detail. Gravy prepared @11am. CDI: Education provided and gravy moved to walk-in freezer for rapid cooling. Observed steaks cooling in plastic wrapped metal insert pans in meat refrigerator. Product cut @10:30am. CDI: Education provided and PIC uncovered product for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed housemade pico being held above 41F in pantry make table and walk-in cooler. Product prepared 08/15/21. CDI: Education provided and PIC voluntarily discarded product. Observed blanched asparagus being held above 41F in walk-in cooler. Product prepared 08/14/21. CDI: PIC voluntarily discarded. Observed housemade whipped cream being held above 41F. Product prepared 08/12/21. CDI: PIC voluntarily discarded product. 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 diced tomatoes being cooled in covered metal insert pans stacked 2 deep in walk-in cooler. Product prepared between 9am-10am this morning. CDI: Education provided and PIC uncovered product and placed in front of cooler fans for rapid cooling. Observed steaks being cooled in plastic wrapped metal insert pans in meat refrigerator. PIC stated product prepared between 9am-10am this morning. CDI: Education provided and PIC removed plastic wrap for rapid cooling. Observed gravy being cooled in kitchen blast chiller- blast chiller broken/sitting warm. Product prepared @11am. CDI: PIC moved product to walk-in freezer for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach crawling along wall behind kitchen blast chiller. Observed a few flies throughout facility.

4-501.11 Maintain equipment in good repair. Observed kitchen blast chiller in poor repair- unit plugged in but unable to cool product. Observed meat refrigerator stop holding temperature during inspection- EHS temped fresh cut meat for cooling temperature and over period of 1.5 hours the temperature of would rise and fall between 32F and 38F, with steaks ranging from 39F(cold holding) to 42F-51F(cooling- cut @10:30am). Facility will use walk-in cooler for meat storage until unit serviced. REPEAT VIOLATION.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed pineapple over RTE liqour in large plastic containers. They are infusing the liquor with pineapples and they are storing them in containers. The containers were stored below unwashed pineapples. CDI-PIC moved to a different shelf. REPEAT 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over RTE beef that was cooling. CDI-PIC moved bacon to the raw shelf and beef to the proper cooling shelf. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold drawer station above 41F. All food was 45-53F. PIC said they had maintenace in today to adjust it and they need a part. PIC said the maintenance person got it down to temp and said ti should be ok for a few days. EHS saw invoice. Observed 3 items (tomatoes, corn salsa and coleslaw) that was prepped today in the prep unit that were above 41F. CDI-PIC voluntarily discarded all TCS foods and PIC will not use unit until it is fixed. PIC moved prepped items to the WIC since they were prepped within the last 2hrs. REPEAT. *Sidenote-this is a new unit, within 30days because they still have the warranty. Full points not taken because they are replacing old machines and they had maintenance out.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in the dish area, pipe near the dish pit is leaking onto the floor-when they drain the soaking sink it leaks form the pipe and onto the floor because the pipe is not directly over the drain. PIC said they have a service order in for this too. CDI-PIC did not sign due to Covid protocols

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed boxed pineapples stored above washed pineapples that are stored in vodka, in the second WIC-beer cooler. CDI-PIC had food employee change storage order and put unwashed produce on the bottom shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed two dasani soda nozzles in need of cleaning in the server station. PIC said they currently are not using these. Will clean later.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly near the chip area-server station. PIC did not sign due to Covid protocols.

4-501.11 Maintain equipment in good repair. Observed 2 front panels missing or loose on prep units in the kitchen, 1 near the server station. Observed handle missing on the microwave near the chip station. Reach in near the chips doesn't work-PIC does not use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in the dry goods area in need of cleaning.

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

2-103.11 (M) Person in Charge-Duties - PF Observed 3 different cold holding units not working properly, observed improper cooling methods with large portions of soup. Most food on the prep units were out of temp either from prep this morning and not cooling or due to it coming from the WIC. 2 different managers on duty during shift and no one had checked to ensure food safety.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat sitting on a container of onions, area next to it was bloody, bloody knife stored there and a chunk of meat-onions are used for onion rings. PIC said they had just been grinding meat for service and set stuff temporarily. Keep raw from RTE items, not an approved area to prepare vegetables or store them. CDI-PIC moved onions and cleaned off meat.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the inside, near the chute.

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 broccoli soup and clam chowder made from yesterday at 53F & 60F, they were in very large portions, in plastic containers, covered. WIC was not holding correct temperature but the soups were warmer than other items. Incorrect cooling rate and methods. CDI-PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC at 46F ambient air. Food was between 43F and 47F. Ex. melon, coleslaw, tomatoe puree, ribs, soup, yogurt, half & half, noodles, raw chicken, cooked chicken, port wine sauce. PIC called maintenace person and they came out onsite during insepction. Maintence person explained one of the condensing units was not working and the other one was not sufficent enough to hold the temperature inside. CDI-PIC voluntarily discarded all TCS foods out of temperature in the WIC and everything that came from the WIC that was on the prep line was voluntarily discarded. Some food that was in the original container like cabbage, cream cheese, and raw products in boxes were in temp and were able to be stay. Observed prep unit by the firewood grill was holding at 45F. Food employee said the butter and cooked mushrooms had been there overnight and they temped at 47F. CDI-PIC voluntarily discarded TCS food like cheese, lettuce. Observed cold drawer with steaks reading at 45F-PIC explaiend they had stayed there overnight. Other cold drawers were holding. CDI-PIC voluntarily discarded all steaks. *All units must be fixed before restaurant can re-open 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 broccoli soup and clam chowder made from yesterday at 53F & 60F, they were in very large portions, in plastic containers, covered. WIC was not holding correct temperature but the soups were warmer than other items. Incorrect cooling rate and methods. CDI-PIC voluntarily discarded. Observed lettuce and tomatoes cut this morning at 43F, lettuce 52F. Both items were in the WIC with plastic wrap and lids on containers. REPEAT

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop by the server dessert area in a catch basin with water barely flowing over it. Water wasn't touching the scoops.

4-501.11 Maintain equipment in good repair. Observed 3 different cold holding units not holding temperature properly. Maintenace person came out during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on prep units with food debris, in need of cleaning 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 broken tiles at the can wash. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large trash can in front of handsink. CDI-PIC moved trashcan.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE lettuce. CDI-PIC changed storage order.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer soiled. When asking about cleaning process PIC said they only rinse with sanitizer. CDI-PIC was informd it is a wash/rinse/sanitize and followed procedure during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 soiled dishes stored as clean. CDI-PIC took to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep line by grill holding food at 46-47F. (dressing, mushroom sauce, cheese sauce, pico) Cold drawers are working fine. CDI-PIC voluntarily discarded all food on top, called maintenance, and will keep food on a 4hour time limit until unit is fixed. VR REQUIRED 2/14/2020. Observed chicken in the stand up above temp. PIC did not know why it had warmed up. 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 bean soup, potatoe gratin, beef/cheeses mix in WIC with no datemarks. CDI-PIC stated they were made yesterday, PIC datemarked.

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 food items prepared today:tomatoes, coleslaw, cheese dip, cooling in plastic containers covered and above 41F. CDI-PIC uncovered and was informed proper cooling has to allow for cool air to reach food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of food stored on floor in freezer. Observed lemon/limes stored under shelf near the handsink and lemons/limes were almost directly underneath handsink creating a splash hazard.

4-501.11 Maintain equipment in good repair. Observed prep unit and dishmachine not holding correct temps. Observed ice cream scoops with flowing water leaking onto the floor.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF Observed dish washer being used for glasses and when EHS ran data plate through 4times temperature only reached 158F. Called maintenance out while on-site. Dishmachine reached 165F after 8times, maintenance is repairing. VR REQUIRED 2/14/2020.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside crevices of prep unit in need of cleaning.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the slicer, dicer and salad spinner. Observed sticker residue on containers stored as clean. CDI - items were taken back to the dish pit to be re-washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed pink and black build up in the chute of the ice machine.

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 cooked ribs in the walk in cooler and on the cook line at 45F at 1:30 PM. PIC stated they started the cooling process at 7:30 AM. CDI - Items were voluntarily discarded because they were not 41F or below at the 6 hour mark; explained the cooling temperature and time requirements and left a copy of the cooling chart with the PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce, tomatoes, shrimp and cut melon cooling on the cook line. CDI - items, except the tomatoes, were cooled down with ice baths. The tomatoes were voluntarily discarded.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 2 metal shakers, 4 bulk bins and a squeeze bottle of water unlabeled. CDI - items were labeled.

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

General comment 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 wall tiles behind the grill on the cook line; replace tiles.

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 her hand and not the paper towel. CDI (corrected during inspection) instruction provided so employee rewashed her hands and hand wash signs provided which list out the proper procedure. 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 dish washer not wash his hands between handling soiled dishes and clean dishes. CDI by instruction to wash hands which was done.

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 portioned servings of Au gratin potatoes cooling in the prep cooler which were moved to the WIC and placed on a sheet tray on the speed rack. Potatoes were tightly wrapped in plastic so cooling rate was still 0.31 degrees per minute, rate should be 0.52 degrees per minute. CDI Potatoes were then move to the top shelf of the cooler directly across from the fans and vented to continue to cool properly. Don't place foods in the prep coolers until temps are 41F or below. Queso cooling with an ice paddle and port wine sauce 1/6 pans cooling in an ice bath were not cooling because the ice had melted. Monitor, stir product and replace ice as needed. CDI by replacing ice paddle/ice and stirring.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed torn gasket wait station prep cooler and leaking drain pipe under dump sink at the dish machine area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed several containers of cut lettuce and diced tomatoes stored underneath unwashed tomatoes and other produce in the walk in cooler. Items were moved. Ready to eat items should not be stored underneath unwashed produce, as the items will not go through a heated "kill step" to inactivate or eliminate any pathogenic organisms, and as unwashed produce may have contamination from the growing/harvesting process, should any contamination be transferred to the ready to eat food, the contamination has a high chance of being transferred to the consumer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato accordion slicer stored as clean with tomato residue present on the blades, observed clean metal containers stored as clean, stacked with sticker debris present. Items were reprocessed by PIC during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one prep line employee wearing a bracelet during food preparation. Item was removed and employee re-washed hands.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored underneath a cutting board to prevent the cutting board from moving during use. Wiping cloths may not be used in such a manner as they will absorb any moisture and potential contamination from the cutting board, and may become a vehicle of contamination after use. Recommend that facility switch to non-absorbant, easily cleanable rubber mats.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet nested stacks of food containers in the clean dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried food residue present on the racks of the reach in meat cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink in kitchen near office. CDI papertowels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed three pans of products in drawer cooler under grill top above 45F. See temperature chart for temperature observations. CDI items moved to walk-in to cool. PIC stated items are above 45F due to items being held out of temperature control during shipment. PIC stated employees will reduce times are held out of temperature control.

3-501.13 Use approved thawing methods. Observed lobster tail thawing in standing water.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored directly on floor in chemical storage room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled pans stored as clean. CDI-items sent to dishmachine to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken, chicken wings,pasta and crab cake mixture holding above 45F in the front line cold drawers. Per PIC product had been in the drawers since yesterday. CDI-product voluntarily discarded. VERIFICATION REQUIRED

4-502.11(A) Maintain utensils in good repair. Observed several cracked and broken lids on the drying rack. 4-501.11 Maintain equipment in good repair. Observed a torn gasket on cold holding drawer on the cookline. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards heavily scored.

6-301.14 Post a handwash sign at each handsink. Observed some cook line and a wait station handsinks missing hand washing signs (core).

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P According to the PIC chicken wings are cooked to only 155F then cooled down and later grilled to 165F and above. CDI- PIC states procedure will change to fully cook wings to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lobster tails and cut lettuce stored on prep coolers/drawers on the cook line for service above 45F (see temperature observations chart). CDI- items were taken back to the cooler for proper cooling. Items were re-checked: lobster 50F and lettuce 45F by departure. Lobster was left in the cooler to continue dropping in temperature.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Re-label large rolling bins of dry goods. Observed some faded or missing or partially cut labels rendering them illegible.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on cold holding drawer on the cookline.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handling raw meat, change his gloves without washing his hands. CDI-by instruction.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over washed produce in the walk-in cooler, CDI-produce relocated to a lower shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several glasses and dishes still soiled after being washed in the dish machine. CDI-machine drained and items rewashed.

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 preped lettuce cooling tightly covered in the walk-in cooler at 50F. CDI-lids removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths lying on counter tops. CDI-cloths placed in sanitizer bucket.

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

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed salt for potatoes stored uncovered. Observed tuna and fish stored below beef in reach-in cooler. Observed fish stored below beef in drawer cooler. Observed ready-to-eat items stored in direct contact with raw products in walk-in cooler. PIC stated items will be rearranged in walk-in in order to create greater seperation. CDI salt covered. Items rearranged to proper storage order in coolers.

3-403.11 Reheating for Hot Holding - P. Observed meatloaf gravy reheating on stove. Burner was not turned on. Gravy was 84F. CDI burner was turned on.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed lettuce, mushrooms and spinach holding above 45F. See temperature chart for temperature observations. CDI items placed in walk-in cooler to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed meatloaf in walk-in cooler not date marked. CDI containers labeled.

3-501.15 Cooling Methods - PF Observed lettuce cooling in drawer cooler on prep line. Observed cooked mushrooms cooling on sheet trays at room temperature. CDI items taken to walk-in cooler to rapidly cool.

6-501.111 Controlling Pests - PF Observed several live roaches under wine cabinet. CDI pest control was contacted immediately.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed rusted shelves in dry storage areas. Observed handle broken on oven door. Observed dish racks in disrepair.

6-501.12 Cleaning, Frequency and Restrictions - C Observed floor soiled under wine cabinet.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in prep coolers and drawer coolers above 45F. See temperature chart for temperature observations. REPEAT VIOLATION. RISK CONTROL PLAN REQUIRED. INTENT TO SUSPEND PERMIT ISSUED.

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 cooling tightly stacked in walk-in cooler. Observed lettuce cooling in drawer cooler. CDI chicken placed on sheet pans to rapidly cool. Lettuce taken to walk-in cooler to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked throughout facility. REPEAT VIOLATION.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several containers. REPEAT VIOLATION. 4-501.11 Maintain equipment in good repair. Observed door on reach-in desert cooler broken. Observed several drawer coolers not closing properly. Observed one drawer cooler nonfunctional.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall in disrepair in dish area. Observed wall coving missing near beer walk-in 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 food debris collecting in walk-in freezer.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed flour, steak seasoning, peacans and coconut in storage uncovered. CDI items covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one pan in clean storage with dried food derbis. CDI pan taken to dish area to be washed, rinsed and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collect black debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salmon, butter - labeled keep refrigerated and three containers of cheese in bags above 45F. See temperature chart for temperature observations. CDI PIC stated salmon had been recently prepared; salmon taken to walk-in to rapidly cool. Butter and cheeses voluntarily discarded. REPEAT VIOLATION. EHS recommending removing cheeses from bags. Bags create too much air space between product and pan to keep product below 45F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several cuts of prime rib, chicken and container of peppers and onions not date marked in walk-in cooler. CDI items labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two pans of salmon freshly prepared and placed in drawer cooler above 45F.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of potatoes on floor.

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

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service cups stored directly on floor.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several containers and container lids broken and cracked. CDI containers pulled for reorder. 4-501.11 Maintain equipment in good repair. Observed rusted and peeling shelves in walk-in cooler. REPEAT VIOLATION. Observed lemon slicer in server station in disrepair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cuttingboards throughout facility deeply scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in walk-in cooler and shelves in dry storage area collecting food debris.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handsink dish area without waste bin.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored directly above single service items. CDI beverage was discarded.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed wait staff handling soiled dishes, preparing drinks without washing hands prior. Observed line cook handling raw beef then touch cooked beef. CDI by discussion with PIC. PIC instruction employees to wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed mashed potoates hot holding stored directly under prime rib at 126F. CDI mashed potatoes were voluntarily discarded.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed prime rib cooking without a method as to time/temperature monitoring. CDI constant monitoring thermometer placed in prime rib. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products in 3 coolers not maintaining below 45F. See temperature chart for temperature observations. CDI PIC stated all items were placed on line within an hour. Items were placed in walk-in cooler to rapidly cool. VERIFICATION REQUIRED.

7-207.11 Restriction and Storage-Medicines - P,PF. Observed employee medication stored directly above single service items. CDI medication was taken to office.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ribs and meatloaf cooling tightly covered and wrapped in walk-in cooler. Observed lettuce cooling in drawer cooler on line. REPEAT VIOLATION. VERIFICATION REQUIRED.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees on grill and preparing beverages with bracelets, watches and jeweled rings on. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee scooping ice with false nails.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces and employee aprons.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue left on several container. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed broken container lid on dry storage. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler. Observed 3 coolers not maintaining product below 45F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility unable to provide test strips. VERIFICATION REQUIRED.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink on front prep line area. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink on front prep line area. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at handsink on front prep line area.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed letters of previous supplier on site. CDI PIC obtained current supplier letters.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cheese grater stored as clean with food residue. CDI cheese grater was taken to dish area. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed several buckets of sanitizer <150ppm. Sanitizer is dispensing at 150ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in coolers >45F. See temperature chart for temperature observations. CDI items placed on ice bags or walk in cooler to rapidly cool.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed lettuce cooling in drawer cooler. CDI lettuce was moved to walk-in to rapidly cool.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed 1 cooler without air thermometer. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. VERIFICATION REQUIRED.

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

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4 boxes of food stored on floor in walk-in freezer.

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

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

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several containers. 4-501.11 Maintain equipment in good repair. Observed split gasket on reach-in cooler in drink preparation area. Observed rusted shelves in walk-in cooler. 4-502.11(A) Maintain utensils in good repair. Observed several utensils melted and in disrepair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cuttingboards deeply scored and melted.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at handsink in desert preparation area.

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 on prep table.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed uncooked potatoes stored on the drainboard of prep sink today that was being used to thaw raw chicken. Potatoes moved over to prevent any splash contamination. Move washed lemon and lime storage if raw meat prep is to be conducted above it.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plates on tables today- sent back to be rewashed. Observed a soiled salad spinner today- sign put on spinner to not use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheddar cheese holding at >45F today(see chart) due to it being stacked to high on the line. Cheddar discarded today.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two line chef's handling food that had watches on today. Discussed the need to implement this policy for waitstaff as well if they are handling food as discussed.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a cracked salad spinner basket today- do not use until a new one that is easy to clean has been obtained- sign put on salad spinner today so it will not be used.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed a soiled dishwasher today with buildup present on exit flaps, middle door, and drainboard. Clean before use, throughout the day to prevent recontamination of dishes, and at least every 24 hours.

observed open raw shrimp and open cheese stored on the same prep table. eliminate the cross contamination risk by separating raw from ready-to-eat foods during storage and perpetration.Shrimp moved during inspection to correct.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed <180F rinse water today at the dish machine. Thermometer was reading 135F max.Repairman called and repaired during inspection to correct.

3-401.11(D)(2) Raw Animal Foods-Cooking( - P,PF)Comminuted meat(hamburgers) shall not be offered undercooked on the childrens menu. There is a disclosure and reminder on the children's hamburgers currently. PIC will go over with all staff that these are not to be offered this way.Correction needs to be made to the menu by taking the asterisk off of the menu item or putting a sticker at the bottom that states that children's hamburgers are not offered undercooked.

. . . 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved items in cold drawers holding at >45F today- moved to cooler to chill down. Pastas were discarded.Observed raw shrimp on a prep table and no one was working with it- stored above 45F- discarded during inspection to correct.

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 soups and pasta cooling in deep portions inside of plastic containers. These were broken down today into smaller portions and two of the soups had ice paddles added to correct.

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 tongs on the line stored in room temperature water today- keep these stored on a dry surface that is washed, rinsed and sanitized or changed out every 4 hours.

Observed build up beginning inside of the ice machine today- keep food contact surfaces clean to sight and touch. Employee sanitized today to correct.4-601.11 (A)

Observed pico cooling in a plastic, tightly covered container today. And lettuce cooling on the make line today in drawers. Cool foods using approved methods and equipment such as WIC, WIF, shallow portions, uncovered, stirring product, put on ice, add ice, use ice paddles etc.Pico uncovered today and lettuce moved to WIF to quickly chill down.3-501.15

Observed a wet wiping clothe on the make line today. Store wet wiping clothes in sanitizer when they are not in-use,3-304.14

Observed clean equipment stored on a soiled shelf today- store clean utensils and equipment on a clean surface. Equipment sent back to be washed today.4-903.11

Clean dessert cooler racks.4-602.13

Observed items that had been cooling over night that had still not reached 45F or less- discarded by PIC to correct. Cool TCS foods from 135F down to 70F or less in the first 2 hours and down to 45-41F or less in the next 4 hours.3-501.14

Hold TCS foods cold at 45-41F or less. Low boy was out today and butter was discarded.Keep ranch on ice or in fridge to keep cold.3-501.16

Observed soup, queso, and potatoes cooling in the WIC today. soup and queso were on ice but ice had melted or was not deep enough to cool properly. Also stirring product along with watching ice levels will speed up this process.Ice added today and potatoes were put on ice.3-501.15

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore canned crab meat above all raw animal foods as this is a RTE product- moved to the top shelf during inspection to correct.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. Observed cut lettuce stored at room temp. today- keep this product in cold storage. Sent to WIC to quickly chill before service.

7-102.11 Common Name-Working ContainersKeep chemicals labeled. Observed two containers of bleach water not labeled today- labeled during inspection.

2-303.11 Prohibition-JewelryFood service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets or watches allowed. Observed watches and braclets today.

3-304.14 Wiping Cloths, Use LimitationObserved clothes towels stored on countertops today on food service employee's waists today. Store these in santizer.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore single use articles off of the floor. Observed togo cups stored in the box on the floor today upstairs. Do not store items under the stairwell.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization TemperaturesHot water sanitization must meet 180F to properly sanitize utensils. Observed dish machine not sanitizing at this temperature today. Multiple test strips ran through and they would only turn black around the edges even after two runs through. Thermometer was run through and read 170F. Hobart called to repair. 3 comp. sink(directly across from dish machine) was filled with quat. sanitizer in all 3 vats so dishes could be run through the dish machine and sanitized in the 3 compartment sink.

3-401.11 Raw Animal Foods-CookingPoultry must be cooked to 165F to be fully cooked. Currently the facility is par-cooking wings and finishing them off at 165F or more on the second cook before serving. A par-cooking application will need to be filled out- EHS will provide this at a later date.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. Observed the low boy out of temperature today( see chart). All TCS foods in this cooler were moved to the beer cooler for quick chilling.

3-501.15 Cooling MethodsObserved lettuce that had just been cut stored inside of a tightly covered plastic container today in a cold drawer. Use approved methods of cooling for lettuce before storing the product in this unit. Recommend using the WIC, smaller portions, and keeping the product uncovered.

3-304.14 Wiping Cloths, Use LimitationWhen wiping clothes are not in-use, store them in sanitizer. be sure to store sanitizer buckets off of the floor.

3-304.12 In-Use Utensils, Between-Use StorageKeep utensils on the line stored on a clean, dry surface or in 135F or more water, if not feasable to store in product with the handle out of the product. Observed spatula and another utensil stored in 80F water today.

.4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringKeep single-use items stored on a clean surface where they will not be contaminated. Observed food skewers stored with grease pencils, a soiled pen, and a knife sharper. All items taken out of skewer container today.

4-602.13 Nonfood Contact SurfacesClean the door to the ice machine and the side of the fryer. Clean the blender base at the bar.