131 MAIN

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed slicer stored as clean but soiled with food debris. Observed some plates and containers with residues but stored as clean. CDI, equipment relocated 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 .

General Comment: 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed kale dressing containing garlic and oil per employees held on time but was not included as item on TPHC procedures. CDI, item added to procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some soiled linen stored on ground. 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 some clean pans stacked wet on shelf. Improvement made since previous inspection.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee touch raw shrimp then handle clean equipment and ready to eat foods without removing all gloves an washing hands. CDI, employee removed gloves and washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw beef stored with cooked RTE ribs. Observed raw beef stored over cooked RTE ribs in walk in cooler .CDI, foods relocated for proper storage. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a max/min thermometer.-P. - Observed high temperature dish machine not achieving required temperature to sanitize equipment and only reaching 148 degrees F on testing device. EcoLab contacted during inspectio. CDI, dish machine converted to low temperature chemical sanitation during inspection. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomato, black bean and other RTE / TCS foods cold held between 45-47 degres F. Foods in unit voluntarily discarded and other foods relocated to rapidly cool. Observed jasmine rice held at 60 degrees F on line. Staff stated they need to keep it at room temperature . TPHC procedures provided and completed on site for item. Vr needed to ensure calibration of low reach in refrigerator along prep line. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board.

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 some wet stacked metal pans at dish area. Repeat.

4-501.11 Maintain equipment in good repair. Observed low reach in refrigerator not maintaining TCS foods at 41 degrees F and had ambient air temperature of 47 degrees F. Door hinge appears to be catching and door not easily being closed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 1 dented can of tomato sauce. CDI, can removed from use.

General Comment: 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 parasite destruction letter provided were form 2023 and 2024. CDI, updated parasite destruction letters provided for calendar year.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pan of raw ground beef stored above cooked RTE ribs. CDI, foods rearranged for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a max/min thermometer.-P. - Observed high temperature dish machine not achieving required temperature to sanitize equipment and only reaching 145 degrees F on testing device. EcoLab contacted during inspection and scheduled to arrive within the hour. Facility to wash, rinse in dish machine but santiize equipment at 3 compartment sink until dish machine calibrated. EHS to complete verification. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed chicken cooked to 159 degrees F at grill. CDI, chicken placed back on grill to continue cooking to greater than 165 degrees F.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed several containers of Cooked, RTE foods on line without date marking labels such as blanched corn and cooked onion. Operator could not produce when foods were prepared. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle of degreaser not labeled. CDI, bottle relocated to label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observe several stacks of metal containers wet at dish area. Repeat.

General Comment: 4-101.17 Wood use limitation - Wood and wood wicker may not be used as a food contact surface. Observed wooden cedar plank used for plank salmon.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed a hand sink without paper towels supplied. CDI- PIC replaced the towels.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans stored on the dry storage shelf. CDI- PIC voluntarily discared dented cans.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of food stored in lowboy units without lids. These items were not being cooled. All items that are not actively cooling need to be covered. CDI- Items were covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean with sticker residue and scoops, bowls, and tomato slicer stored as clean with visible food debris on them. CDI- Items taken to dish area to be re washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a prep unit holding temperature at 44F during inspection. All TCS items in the prep unit and lowboy were above 41F. See temp chart. CDI- Facility placed the unit on temporary TPHC until it can be repaired. See comments. 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 cooked asparagus, diced tomatoes, and pimento cheese on the cook line without date marks. PIC stated items were prepared yesterday. CDI- Items were date marked with the prep date. Tomatoes were voluntarily discarded by PIC. 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. Observed several containers throughout the kitchen with no labels. CDI- PIC instructed food employees to label the items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee actively preparing food without a hair restraint. CDI- Food employees put on a hat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all sanitizer buckets testing between 50ppm and 0ppm of quat. EHS and PIC determined this was due to the sanitizer pulling slowly. CDI- PIC remade the sanitizer bucket to the correct concentration and notified staff that they must wait for the sanitizer to hit the dispenser before collecting the water.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on them being cut and prepped on the line. EHS provided education. CDI- Avocados were rewashed and the stickers were removed.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with the handles stored in the product in multiple containers throughout the kitchen. CDI- PIc repositioned the scoops so the handles were outside of the product.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple metal and plastic containers stored as clean stacked wet. CDI- Items were taken to dish area to be re washed, rinsed, and sanitized.

4-501.11 Maintain equipment in good repair. Observed a prep unit on the line in disrepair. It was holding temperature at 44F. Repair the unit.

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 maintaining 80F at 10:30am. PIC stated they had been cooling since 6:30am, meaning they had missed the initial two hour cooling window. PIC stated they believe employee forget to place them in WIC. CDI - PIC discarded. All other cooling in facility is compliant and facility utilizes proper cooling methods. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hotel pan of herbs being stored in direct contact with cooked quinoa, and multiple containers of food in WIC with no lids during inspection. CDI - PIC removed herbs from quinoa and placed lids on all uncovered items in WIC.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink being stored with clean equipment in back prep area. CDI - PIC moved drink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans being stored as clean with sticker residue still on the surface. CDI - PIC removed sticker residue and placed pans back in dish pit to be properly cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple bins of flour, sugar, and spices not baring labels indicating its contents. EHS informed PIC that all containers with unidentifiable contents must be properly labeled.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans being stored in conjunction with cans of food intended to be used and served to customers. CDI - PIC removed cans so that they may be returned for credit. More frequent education on the importance of segregating dented and unusable cans needed.

4-502.13 Single-use and single-service articles cannot be reused. Observed plastic single use butter containers containing melted butter being held in hot cabinet. EHS advised against using single use items in this capacity. CDI - PIC had employee move butter to a metal container.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed atmospheric backflow prevention device not graded for constant pressure attached to a hose with a nozzle at the running end. CDI - PIC removed nozzle and turned off faucet until its next use.

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 tuna on menu served to consumers undercooked per consumer request. PIC could not have letter of guarantee for tuna and EHS could not confirm species of tuna on item #62-01255. Photo taken from box and invoice provided 8843846 on 11/8/23. Box labeling and invoices did not specify tuna species and just had “tuna”. Could not confirm per information given on invoice or box labeling today. Verification required.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed 1 food employee crack raw shell eggs then pick up item from ground and proceed to handle clean equipment. CDI, employee removed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed baked chicken hot holding at 122 degrees F. CDI, chicken reheated to 174 degrees F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pimento cheese, kale, lettuce, cut tomatoe, slaw with cut cabbage and tuna cold held above 41 degrees F in side flip top prep refrigerator. Ambient air temperature of unit measured 48 degrees F. See temperature observation chart. Unit placed on TPHC. Observed cooked pasta and carrot held on counter area at 56 degrees F. CDI, pasta and carrot voluntarily discarded. Repeat. Risk Control Plan to be requested as several inspections have had risk factor out of compliance. Visit needed to ensure calibration of refrigerator and follow up on risk control plan. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths held on counter surfaces.

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 stored in water at 88 degrees F in between uses.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishwasher drying clean pan with towel.

4-501.11 Maintain equipment in good repair. Observed side refrigerator at end of prep line not maintaining TCS foods at required temperature. Ambient air temperature of refrigerator measured 48 degrees F.

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 no parasite destruction letter or letter of guarantee from current supplier. CDI, letter emailed during inspection. I

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 a max/min thermometer.-P. - Observed high temperature dish machine not reaching required temperature to sanitize equipment. PIC contacted EcoLab for calibration. Facility to dish machine to wash and rinse but will sanitize equipment at 3 compartment sink until dish machine calibrated. EcoLab arrived towards end of inspection. Visit needed to ensure long term compliance and calibration of dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 recently pattied beef and prepared chicken cooling in refrigerator in cooling process. Cooling temperature 1 of chicken was 47 degrees F at 1:16. Cooling temp 2 of chicken was 46 degrees F at 1:57. Observed cabbage cooling temperature 1 at 52 degrees F and remained at 52 degrees F at 2nd cooling temperature cooling in covered container. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, items relocated to walk in cooler to rapidly cool and cabbage relocated to shallow uncovered containers to rapidly Cool. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mashed potatoes hot held between 122-130 degrees F. CDI, potatoes reheated to greater than 165 degrees F. See temperature observation chart. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several items such as ham, salmon, pico and cabbage and cheese cold held on line above 41 degrees F. See temperature observation chart. Observed low 2 door reach in refrigerator with ambient air temperature of 62 degrees F. Foods in prep unit placed on Time as a Public Health Control. Form provided and completed during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed rack of blanched fries not date marked over 24 hours in unit . CDI, fries voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed recently pattied beef and prepared chicken cooling in refrigerator in cooling process. Cooling temperature 1 of chicken was 47 degrees F at 1:16. Cooling temp 2 of chicken was 46 degrees F at 1:57. Observed cabbage cooling temperature 1 at 52 degrees F and remained at 52 degrees F at 2nd cooling temperature cooling in covered container. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, items relocated to walk in cooler to rapidly cool and cabbage relocated to shallow uncovered containers to rapidly 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(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-service trays and onions stored on ground in back storage area.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed wash gauge not reaching required temperature of manufacturers data plate for hot water sanitization. EcoLab schedule to arrive within 15 minutes per PIC. Visit needed to ensure unit maintaining required temperature.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw marinating steak stored above the RTE Steak inside the WIC. CDI - PIC rearranged storage order inside the WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dishes, stored on racks in the dish area, as clean with food residue on the food contact surface. CDI - Dishes were removed to be washed again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed mash potatoes being inside the hotbox below 135F. CDI - PIC removed potatoes for reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS foods inside the Prep unit, WIC and the RIC above 41F. CDI - PIC stated that foods were prepped at opening and stored inside the units. PIC moved items to the WIC/WIF for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed TCS foods (Guacamole, Sliced Tomato, lettuce, eggs, cheese) being cooled in units not designed for cooling foods. CDI-REHS educated PIC to cool items in walk in cooler because prep coolers are not designed to cool items, but to just cold hold items and PIC placed TCS foods in walk in cooler to rapidly cool. -REPEAT VIOLATION-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed guacamole cooling in prep cooler. PIC stated Quac ample was recently prepped 15 minutes prior. CDI-REHS educated PIC to cool items in walk in cooler because prep coolers are not designed to cool items, but to just cold hold items and PIC placed guacamole in walk in cooler to rapidly cool. -REPEAT VIOLATION-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed flour scoop and sugar scoop stored with handles submerged in product. CDI-PIC removed scoops and placed at dish machine area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet on clean dish rack. -REPEAT VIOLATION-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two knives and a meat slicer blade with debris. CDI_PIC placed items in dish area to be cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed large container of chicken stock in walk in cooler that was prepared 6 hours prior and did not meet 41 degrees within 6 hours. CDI-PIC voluntarily discarded chicken broth.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed heat treated red and yellow peppers held in cold drawer for more than 24 hours and without date marking. CDI-PIC voluntarily discarded items.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed blanched fries near grill held using TPHC without a start or end time. PIC stated fries were prepared at 10am and will be used or discarded by 2pm and TPHC. CDI-PIC placed time stamp from 10am-2pm for blanched fries.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed large and deep container of chicken broth in walk in cooler in the cooling process with lid over top but not tightly closed. CDI-PIC put chicken broth in shallower containers and kept uncovered in walk in cooler for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large plastic containers and small to medium metal containers stacked wet on clean dish rack. CDI-PIC separated containers for proper air drying. -REPEAT VIOLATION-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed metal containers stored clean with stickers on non food contact surfaces of them.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy does not include nontyphoidal Salmonella. CDI-Educated and provided the PIC an updated Employee Health acknowledgement form to properly inform food employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two medium plastic containers of tomato basil soup and one large plastic container of alfredo sauce out of cold holding temperature (see temperature chart). PIC stated that items were prepared yesterday evening.CDI-PIC voluntarily discarded items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small metal condiment containers and metal containers stacked wet on clean dish rack. Air dry equipment. -REPEAT VIOLATION-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed numerous cutting boards with deep groves/cuts and no longer smooth and easily cleanable. CDI-PIC voluntarily discarded cutting boards.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf One kitchen hand sink with no hand towels; CDI by placing towels in dispenser.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Final rinse temperature not reaching 160F contact to register 180F on final rinse gauge. CDI by Ecolab vendor arriving and making correction to dish machine to temporarily change over to chlorine-sanitizing.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed one dented can in dry storage; assure that these are pulled and not kept in line for use. CDI by pulling can for return to vendor.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chopped eggs, dressings, etc. in 8-10 inch pans tightly covered. Must allow to quickly cool. Also observed chicken that had been portioned that was tightly wrapped and packed tightly together on pan. Must be allowed to have air circulating to quickly cool. Both items were 53F. CDI by spreading foods out on pans to properly cool. Found 41F after proper cooling

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored in 133F, which was afterwards taken off of heat and temperature dropped to 129F. CDI by moving water back to heating; assure that water with utensils stays at a minimum of 135F and is not removed from heat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans on shelf for re-use stacked wet. All utensils must be completely air-dried prior to storage/stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed numerous cutting boards in scarred condition; these must be smooth and easily cleanable and able to be sanitized effectively. Either replace or have planed smooth.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in handsink at bar. CDI - Item removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all TCS foods in middle two prep units at temperatures 49F-55F. See chart above. Also observed some items in bottom reach in unit in front of salad unit at 49F-50F. The door of the unit was being repaired during inspection and was open for some time. Also observed blue cheese olives in bar reach in at 63F, half n half in ice at 50F, and chicken filets in cold drawer under grill at 50F. CDI - Some items from two middle prep units taken to WIC for cooling, while all other items placed on TPHC until units get repaired (all prep units are empty at night, items brought from cooler at 10am). Items in bottom reach in unit taken to WIC for cooling. Blue cheese olives, half n half, and chicken filets also taken to cool. VR to be done by 6/25/21.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of wine and other drinks stored on floor of drink cooler.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of to go containers stored on floor of dry storage area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed dimmy, pom mustard, and auju holding at temperatures below 135F. See chart above. CDI - Items placed onto stove for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed kale dressing (garlic/oil mixture) sitting at room temperature, cooked eggs, and overstacked fries maintaining temperatures above 41F. CDI - Ginger dressing and eggs taken to WIC for cooling. Fries placed on TPHC. Dressing will also be placed on TPHC. TPHC template provided. Repeat, but much improvement since last inspection. Points reduced.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed bar handsink with very low hot water pressure. VR to be done by 1/29/21. No signature needed due to COVID-19 guidelines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some dishes and metal container soiled with debris but stored as clean. CDI - All items sent back for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several TCS foods maintaining temperatures above 41F. See chart above. The cold drawer unit in kitchen cannot close properly, causing all TCS foods to maintain 43F-50F. The reach in unit at bar area has an ambient air temperature of 44F, causing the blue cheese olives to maintain 46F. Also observed cooked rice sitting on prep table at server station maintaining 69F. CDI - The blue cheese olives and rice were voluntarily discarded. All other TCS items taken to WIC for cooling. VR to be done by by 8/12/20.

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 cooked eggs, pimento, cut cabbage, corn salsa, goat cheese, kale, guacamole with tomatoes, crab cakes, and hotdogs without date marking. CDI - All items date marked.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sliced tomatoes and cut lettuce just prepared and placed on TPHC without cooling items first. Items were 55F, 56F, and 50F. Initial temperatures of items place on time control must be 41F or below.

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 several spatulas and other utensils placed in 83F water.

4-501.11 Maintain equipment in good repair. Observed prep unit with 2-3 cold drawers not closing properly, allowing for an air gap. All TCS items in cold drawers are maintaining temperatures of 43F-50F. CDI - Items taken to WIC for cooling. Items will be placed on TPHC until unit is repaired. VR to be done by 8/12/20. No signature needed due to COVID-19 guidelines.

6-301.14 Post a handwash sign at each handsink. Observed no handwash signage at handsinks by kitchen entry and handsink by WIC during beginning of inspection. CDI - Signs were placed immediately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed shredded red cabbage, two bags of cut cooked chicken, cooked speghetti, cooked noodles, sliced ham, sliced turkey, and shredded lettuce maintaining temperatures above 41F. See chart above. CDI - The two bags of cut chicken, noodles, sliced ham, sliced turkey, and shredded lettuce were voluntarily discarded. The speghetti and red cabbage were taken to WIC to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several metal containers wetstacking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some metal/plastic containers and utensil with food debris and stored as clean while air drying. Also observed several clean plastic containers with sticker residue still on them. CDI - All items sent back for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in prep top unit with cold drawers, and items on ice maintaining temperatures above 41F. All items were just pulled out from WIC an hour prior to checking temperatures. CDI - All items sent back to WIC for cooling. Unit may not be working properly. Verification to be done by 7/31/19 to make sure unit has been repaired and is holding correct temperatures. ****PIC just stated unit was not plugged in. Unit is now turned on and PIC will monitor it. Verification will still be done. Also observed pan of steamed artichokes in WIC prepared yesterday and holding temperature of 46F. CDI - Item was voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several metal/plastic containers wetstacking. **NOTE** Facility has made a lot of improvements since last inspection.

2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment on soiled side of drain board then walk in to clean drain board side and handle clean equipment without washing their hands in between. CDI by instruction.

6-301.14 Handwashing Signage - C - Observed handwashing signage missing from several handwashing sinks. CDI, handwash signs provided to PIC. 6-301.11 Handwashing Cleanser, Availability - PF- - Observed soap not discharging at handwashing sink in WIC. CDI.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over prepared ready to eat foods in walk in cooler. Observed uncovered / unprotected drink pitchers at bar. CDI, foods relocated for proper storage and drink pitchers covered while on-site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pulled turkey, cabbage, cheese and noodles held in lower left hand drawer of prep unit over 41 degrees F from morning according to staff. Observed cheddar cheese held at 43 degrees F on ice. See temperature observations above. CDI, foods voluntarily discarded by PIC. Per guidance from state no points deducted on first inspection under new regulatory requirements. Effective January 1st, 2019 all TCS foods must be held at 41 degrees F and below.

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 deep covered container of cut tomatoes cooling in walk in cooler. CDI, operator relocated tomatoes to shallow uncovered pan to facilitate heat transfer. Improvement made since previous inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a bucket of quat sanitizer below required concentration.

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 in-use utensils stored in water at 79 degrees F at hot well.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying a container and several pans being wet stacked. Repeat. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean linen and single-service articles stored less than 6 inches from ground in hallway.

5-501.16 Provide waste bins in required areas including at hand wash sinks. Observed no waste container at hand washing sink in walk in cooler.

5-205.11 Maintain access to hands inks. Handsinks may only be used for handwashing.-Pf - Observed equipment and pan of food stored in front of and next to handwashing sink at prep table in walk in cooler. CDI, items removed. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed 1 pan of ham stored with ground beef in reach in drawer refrigerator. CDI, ham relocated from drawer. Improvement made since previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed blanched corn prepared the day before in different locations in kitchen along prep line and walk in cooler not date marked and racks of blanched fries not date marked correctly and with a prep date of today as communicated by operator but prepared the day before. CDI, corn voluntarily discarded by PIC and blanched fry dates updated to accurate date of preparation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 2 containers of lettuce container of cabbage and several containers of cut tomatoes prepared earlier today and recently placed in prep unit according to operator. CDI, foods relocated to shallow pans and placed in walk in cooler to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on ground in walk in cooler that operator stated was from delivery. Observed low reach in drawer holding corn bread less than 6 inches from ground. 3-307.11 Miscellaneous Sources of Contamination - C - Observed utensil used for raw chicken stored with utensil used for raw beef. CDI, utensils relocated for cleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths used to stabilize cutting board in kitchen.

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

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 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. Observed 1 food employee handle soiled wood then proceed to touch clean single-service gloves without washing their hands in between. CDI, by instruction.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Observed WIC hand washing sink with ice inside and equipment stored in front of hand washing sink. CDI, items removed to provide access to hand washing sink. Ensure all handwashing sinks are easily accessible for employee use.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce such as avocados stored over garlic and RTE foods in walk in unit. CDI, foods relocated for proper storage. Observed box of raw shell eggs stored in contact with box of butter. CDI, foods relocated for proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed plates stored along line and other areas as clean but soiled with food debris. CDI, equipment relocated for cleaning. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed goat cheese, shrimp and other TCS foods cold held above 45 degrees F in Delfield unit along line and refrigerator was not holding required ambient air temperature as registered by thermometer. CDI, operator relocated foods to rapidly cool. Observed ham at 68 degrees F along line and deviled egg overstacked in prep unit at 56 degrees F. CDI, egg voluntarily discarded by PIC.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in soiled holster at ice machine.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean pans being wet stacked at dish area. 4-803.11 Storage of Soiled Linens - C - Observed soiled linen at prep table and wet cloth stored on table near clean equipment and one used to stabilize cutting board at bar areas.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed Delfield refrigerator not holding required temperature at line. Visit to be made to ensure that refrigerator is repaired.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at a hand washing sink. CDI (Corrected during the Inspection)-Paper towels were restocked at the hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates in the salad reach in cooler with food debris. Also observed several containers still containing date labels after running through the dish machine. CDI-The stack of plates were sent back to the dish machine and instructed for the labels to be removed and for the containers to be rewashed. *HUGE IMPROVEMENT ON CLEANING AND SANITIZING OF EQUIPMENT. POINTS WERE NOT ESCALATED.**

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed three containers of chicken stock that did not fully cool within the time/temperature requirements. CDI-The product was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed three large containers of chicken stock cooling in the walk in cooler. The containers are too large to facilitate adequate cooling. CDI-Due to the cooling time being past its time/temperature requirements the product was discarded. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth being stored on the back faucet of a prep sink. This is not an acceptable location to stored wet wiping cloths. CDI-The cloth was removed.

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 two scoop handles being stored in the food product. CDI-The scoops were removed from the containers of product. REPEAT.

4-501.11 Maintain equipment in good repair. Observed the lid to the assemble flip top cooler in need of repair. Have repaired. REPEAT. *The facility had replaced the rusted shelving. No points were taken.*

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from the plumbing underneath the hand sink. CDI-A maintenance operator was onsite and was able to fix the leak. REPEAT. *The leak from the last inspection was repaired. No points were taken.*

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee bare handing lettuce upon entrance to the kitchen. CDI-Stopped the employee, instructed to discard the lettuce, wash hands and don clean gloves.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed missing soap at the dessert hand sink. CDI-Soap was brought out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two choppers, and the lettuce spinner with food debris. CDI-The items were brought back to the dish machine for proper washing, rinsing, and sanitizing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the Salad Cooler drawers holding product above 45F. CDI-All of the product was removed and placed into the walk in cooler and the cooler itself was turned down. Also observed shredded cheese and bagged chicken holding above 45F in the back up and assembled coolers. CDI-The cheese was discarded and the chicken was placed into the walk in cooler. ***BEGINNING JANUARY 1, 2019 COLD HOLDING WILL CHANGE TO 41F OR BELOW***

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 tomato bisque cooling in a large container stored in a large vat of ice in the walk in cooler. The outsides of the product were cooling properly but the product was not being stirred and the middle portions were not dropping in temperature. CDI-The product was properly stirred.

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 the scoop handle stored in the dry product. CDI-The handle was removed out of the product.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed minro wet stacking of equipment on the clean equipment rack. Ensure pans are fully air dried prior to stacking. Much better from last inspection. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in the dessert reach in coolers, and a damaged gasket to the reach in freezer door. Have replaced. DO NOT PAINT. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a very small leak at the underside base of the drain in the walk in cooler. Have repaired.

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 grouting on the floors in the walk in cooler. Have repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates with minor buildup at the prep line, and buildup on the slicer. CDI-All of the plates were brought back to the dish machine, and the slicer was cleaned and sanitized.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying.

4-501.11 Maintain equipment in good repair. Observed several shelves with rust buildup in the dessert reach in, and flaking paint in the reach in freezer shelves. Also observed damaged gasket to the reach in freezer door. Have repaired. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored in a plate chiller. CDI-The drink was removed. Drinks are acceptable as long as they are not commingled with facility product and kept on a bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product hold above 45F in the back up salad drawers. CDI-All of the product was placed back in to the walk in cooler for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one or two flies in the facility. Increase pest management.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the salad reach in coolers, and in the bar tall reach in coolers. Have replaced. DO NOT PAINT. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting board to the fry flip top station. Have replaced or resurfaced. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the plumbing unit underneath the hand washing sink in the walk in cooler. Have repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sanitizer bucket stored in the hand washing sink at the mixed drink/dessert area. CDI-The bucket was removed from the hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue buildup on the slicer, and multiple plates and bowls. CDI-All items were brought back to the dish machine area for cleaning. The cleaning crews needs to be more thorough on cleaning equipment and utensils.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding below 135F. CDI-The mashed potatoes were brought back to the stove for reheating.

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 the scoops handle stored in the flour product. CDI-The scoop was moved to a position where the handle is not touching the food.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the bar area coolers, and the back up salad cooler shelves. Have replaced. DO NOT PAINT. Also observed a torn gasket to the bar reach in cooler. Have replaced. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting board at the french fry flip top cooler. Have resurfaced or replaced.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fish not fully cooked when taken off of the grill. The product was at 116F. CDI-The fish was brought back to finish cooking.

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 two bags of cooked beets past their time/temperature date marking requirements. CDI-The products were discarded.

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 cups and handles to scoops stored in the food product. CDI-All handles were moved to positions where they are stored out of the food product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean storage rack. Fully allow equipment to air dry prior to stacking. REPEAT. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean glasses stored on low rolling rack after going through the dishwasher, the glasses were not stored in a protected manner. Observed an employee drip water onto the glasses after handling soiled equipment. CDI-The glasses were sent through the dishwasher, and moved to another location afterwards.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets to the back up reach in salad cooler and to the tall reach in plate freezer. Have replaced.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor in need of repair. There was missing grouting throughout the kitchen floor and damaged tiles near the grill station. Have repaired. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets on pull out drawers and reach in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in need of replacement or resurfacing.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled bowls at the line. CDI- Removed and placed at the dish area for proper wash-rinse-sanitize.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cooler ribs and shredded chicken in the walk-in cooler. CDI- Dates placed on the product during inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Clarified oil and butter mixture has been placed on time, but not being discarded after 4 hrs as required. Procedures reviewed during the inspection. CDI- Product voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes at 49F placed in the reach-in cooler after preparing. Cooler drawers shall be used to maintain temperatures and not for rapid cooling. CDI- Placed in the walk-in cooler for rapid cooling. REPEAT.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tiles in the kitchen. Repair floor tiles to provide a smooth and easily cleanable surface. REPEAT

54 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light cover. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed clarified butter mixed with olive oil used as a pan fry melted and kept at room temperature. CDI- PIC will hold on TPHC moving forward. TPHC form provided.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cooler ribs and cooled prime rib in the walk-in cooler. CDI- Dates placed on the product during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed kale salad at 61 F placed in the reach-in cooler after preparing. Cooler drawers shall be used to maintain temperatures and not for rapid cooling. CDI- Placed in the walk-in cooler for rapid cooling. REPEAT.

4-501.11 Maintain equipment in good repair. Observed torn gaskets at the fry cooler and service area bar cooler. REPEAT. Repair damaged gaskets.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tiles in the kitchen. Repair floor tiles to provide a smooth and easily cleanable surface.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a cracked light cover in the kitchen area.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed none of the handsinks reached 100 degrees at time of inspection . 10 day verification required.

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 parasite letter for trout did not have proper information within letter . CDI correct information obtained by end of inspection. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue and food debris on clean pans CDI pans put back in dishwasher to reclean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of lettuce and one of leaf lettuce above 45 degrees CDI recooled in walk in see temperature chart.

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 items taken back to recool from front line were tightly covered . CDI corrected by intsruction. -0 points-

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

4-501.11 Maintain equipment in good repair. Observed three gaskets in prep area need to be replaced. -0 points- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at fry station and several mobile cutting boards need to be replaced and resurfaced. -0 points-

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 handle soiled dishes then put on gloves and handle clean dishes without handwashing. CDI hands washed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee handle bread that was going in the oven with bare hands. Bread only reached 100F. CDI hands washed gloves donned.

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

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P. Observed smoked salmon that was not cooked to 127F. Facility states they will cool and reheat to 165F without prior approval. Repeat. Provided NCC application. Verification required.

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 handles that were stored in different area.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser not functioning at one handsink in kitchen. CDI - Paper towels placed on top of dispenser.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed strip steaks that have been seared on the outside then cooled and placed on the raw meat rack; facility does not have prior approval for this procedure. CDI - Steaks discarded today; a copy of the non-continuous cooking application was left with the PIC to discuss with management team. Until approval is granted, steaks cooked and cooled ahead of time must reach at least 145F for 15 seconds in the thickest part of the muscle.

General Comment 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 Raw hamburger patties tightly wrapped while cooling in the walk in cooler. CDI - Vented to allow proper cooling.

General Comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans wet stacked together on drying rack. CDI - Separated to allow air drying.

General Comment 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towles at bar hand sink; only cocktail napkins available. CDI - Papertowels restocked.

General Comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Clarified butter held below 135F at cook line. CDI - Placed on grill top to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple cold hold units with product on ice above 45F; all recently retocked from lunch rush. One unit struggling to maintian temperatures in cold drawers. CDI - Cooked chicken sent to walk in cooler to rapidly cool. Advised PIC to have service tech look at unit. VR - Will return within 10 days to verify correction.

General Comment 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. Spattula in container of food with handle contacting food. CDI - Replaced with handle above food.

General Commment 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board in kitchen and at bar in need of replacing.

6-301.14 Post a handwash sign at each handsink. Observed no signs in the kitchen. CDI- gave HD signs to post.

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 salmon smoked in house to 130-135F for cooling, cold hold storage and serving. CDI- Source letters were faxed from 3FISH, the supplier.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed line worker with gloves on trash can sides place the same gloved hand into the corn in cold holding. CDI- corn discard, gloves removed and hands washed before regloving. Observed dirty dishes processed & move straight to clean.3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P CDI- small section of walkin needed rearrangement for storage.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed trout plated fur service measuring 120F. CDI- continued cooking to 145F for 15 secs. Observed partially cooked pork loin in cold holding, CDI- Fully cook the pork to 145F. Submit written procedure for approval of non continuous cooking should you desire to continue with this prep method. Observed prime rib roast at internal temp of 121F after 3hr and 20 mins of cooking. Must minimum cook parameters as stated in the code. Copy shared with establishment. CDI- continue cooking

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits 122F-145F+ Stir often to move the heat through the food. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple cold hold units with freshly restocked producted at 50-51F. Observed 47-48.5F in walkin cooler of the same foods. Most ready to eat items in cold holding on the line were out of temp, 46-62F. CDI- Foods were labeled w/conservative time window to discard. PICs plan to move to TPHC for cold holding on the line as ice under the pans is not maintaining. Ice bags were placed on one pan of fish that was over 45F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cilantro rice 61F in portion bags. Cool completely prior to portioning. Observed deviled eggs tightly lidded and placed under older product. Allow items to cool completely before storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few ants on the floor in storage area, observed a couple flies on the line.

2-401.11 Eating, Drinking, or Using Tobacco Employee beverages shall not be stored on/above food,food prep surfaces or clean utensils. Observed employee beverage stored on food prep surfaces next to vegetables being prepped. CDI- removed

6-301.12 Hand Drying Provision All hand sinks must have hand drying provisions at all times. Observed no hand towels at bar hand sink. CDI- restocked

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Utensils stored as clean shall be clean to sight and touch. Observed multiple utensils and pans with slight soilage. CDI- removed to re-clean

3-401.11 Raw Animal Foods shall be cooked to applicable final cook temperratures. Observed partially cooked pork loins cold held at 48 F. PIC stated initial cook temperature was 135 F. CDI- removed to oven to reheat temp above 165 FFacility removes prime rib to carving station and shall use either TPHC or hot hold at 130 F or above to protect.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding Cold held TCS foods shall be maintained at 45 F or colder at all times. Observed all foods (raw proteins) in cold hold drawer unit were48-54 F. CDI- all removed to walk in cooler. THIS UNIT MAY NOT BE USED UNTIL REPAIRED.

3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days). Observed multiple ready to eat TCS foods not date marked in bottoms of prep units. CDI- date marked

3-501.15 Cooling Methods Proper and effective cooling methods shall be used to cool applicable TCS foods. Observed prepped cooked cabbage at 77 F being portioned and stacked in to low surface area to volume ration container. CDI- removed and placed on sheet tray

4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices All refrigeration equipment shall be maintained in good repair. Observed raw proteins cold hold unit not maintaining temp at 45 F or colder.Must repair before use. This unit has been observed in past inspections failing to cold hold at 45 F or colder.