ANGRY ALES

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple trays of chicken cooked one day prior stored on a speed rack with no covering. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed multiple boxes of unwashed produce stored directly over RTE sauces. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut chicken in a flip top at 49F. After 46 minutes, there was no change in temperature. According to PIC, the chicken was placed in the flip top at 10 AM when prep started. Observed grilled onions held on the counter with no temperature control.Observed many items out of temperature between 43-44F in the WIC (see temp chart). PIC noticed that the WIC was not functioning properly around 11 AM and called the repair company. CDI- cut chicken was voluntarily discarded. Repairman was on site and fixed the WIC during inspection. PIC voluntarily discarded the grilled onions. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed meatloaf with a discard date of 9/11 and mashed potatoes with a discard date of 9/13 in the WIC. CDI- PIC voluntarily discarded items. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC procedures on site for the fried onions that are held on TPHC. CDI- PIC placed a sticker noting the prep and discard time on the fried onions. EHS provided TPHC sheet to PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 one sauce bottle and one container of bacon bits with no label.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employees in the kitchen wearing head coverings.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the flip top with the stickers still attached. According to PIC, the avocados were stored as washed and ready to eat.

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 the handle of the scoop in the flour bin contacting the food.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the WIC. Replace, resurface

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 buildups of food residue on the cooking equipment and on the inside surface of the flip top doors.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster door. Observed food employee throw trash into the dumpster and leave the door open.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male restroom. CDI - EHS provided replacement signage sticker and backup sticker. PIC affixed signage to bathroom mirror.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) pan of open raw chorizo in WIC stored above whole muscle meats in WIC. Observed several (greater than five (5)) boxes of unwashed produce stored above ready to eat sauces in WIC. CDI - Chorizo pan was rotated to sit above raw chicken boxes. EHS provided WIC and reach in unit storage order stickers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two (2) portions of TCS foods (fried pickle and onion ring tray at stove, buttermilk bath at fryer) With no labels denoting start and end times. CDI - Head chef stated that fried foods had been made at approximately 2:30p, and that buttermilk had been held since start of shift, approximately four hours prior. Fried tray was marked from 2:30p to 6:30p and buttermilk was voluntarily disposed of. REPEAT. Note: No escalation in point deduction due to some improvement; TPHC sheet was held within office and printed to be stored at stove area. EHS and PIC updated TPHC sheet to include menu item/ingredient held on TPHC (Buttermilk)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of sanitizer stored above single service tray lids at dry storage rack net to ice machine. CDI - PIC rotated spray bottle to lower storage to prevent potential contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee (head chef) engaged in food tasks (fryer foods for immediate service) with no hair restraint. Provide and utilize effective hair restraints as needed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two (2) portions of TCS foods (bleu cheese in prep top 1, chili in stove hot bath) with single service cups stored as serving utensils. CDI - single service articles were removed from food without making barehand contact. Utilize utensils with handles.

4-502.11(A) Maintain utensils in good repair. Observed one (1) fryer basket at clean storage with broken rim and loose fraying wires. Per conversation with PIC, basket was utilized to skim debris out of oil being rotated to used oil storage, as opposed to a food contact utensil. CDI - PIC removed fryer basked from storage.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid for grease receptacle and dumpster side doors open at start of inspection. CDI - EHS closed lids and doors of waste receptacles prior to entering interior premises.

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 approximately three (3) cracked floor tiles in kitchen area with minor water accumulation. Observed damaged ceiling tiles above fryer area. Replace and/or seal damaged floors, walls, and ceiling such that they are clean and non absorbent. REPEAT.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observe lettuce in flip top being stored directly on top of container of shredded Lettuce. CDI - PIC moved container to prevent contamination.

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 PIC using TPHC for Onion rings with out TPHC procedures. CDI - EHS provided TPHC procedure to PIC. 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 onion rings on TPHC with out time stamp. PIC stated they had been sitting there for the last 45 min and will drop again per order. CDI - PIC added time stamp.

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 meatballs prepped this morning in WIC cooling at a rate of .04. CDI - PIC moved item to reach in freezer to improve cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in sani buckets being held in 0ppm solution. CDI - PIC remade sani bucket to proper PPM.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed approximately five (5) metal trays dishes with wet nesting at prep shelving. Observed chef begin cloth drying dishes with clean towel as means of correction CDI - PIC moved wet nesting and cloth dried dishes to 3 compartment sink.

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 signal service articles facing up with dust and debris on food contact surface.

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 approximately three (3) cracked floor tiles in kitchen area with minor water accumulation. Replace and/or seal damaged floors, walls, and ceiling such that they are clean and non absorbent.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility-produced list of reportable illnesses did not include a differentiation between Salmonella Typhi and S non-Typhi. CDI- PIC added while on site. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P : Observed raw proteins stored over ready-to-eat hot dogs and RTE andouille sausage. CDI - PIC rearranged storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Bacon crumbles uncovered on shelf in kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Boiled eggs and a house dressing containing buttermilk found above 41.0 F. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: No Consumer Advisory present on breakfast menu that includes a sunny side up egg. Verification of correction within 10 days

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado with sticker still attached. Fruit / vegetables are not considered clean if sticker or sticker residue is present on the food.

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. Kitchen shelving with accumulation of dust and residues creating a source of potential contamination for eating utensils stored on shelves.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of floors, walls, needed.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed single use styrofoam cups used as scoops on cook’s line. CDI - PIC discarded cups and placed scoops for use. 4-501.11 Maintain equipment in good repair. Observed gaskets on prep reach ins in need of replacement. - 0.5 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid for grease receptacle open. CDI - PIC closed lid. - 0.5 -

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed fluorescent lights above prep area and grill without cover. Per PIC bulbs were not shatter resistant. PIC stated replacement cover was on order. EHS recommended moving cover from area not involved with food prep or storage to prep light. - 0.5 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed grilled chicken on speed rack below raw fish/shrimp. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken tenders in lower grill drawers above 41F. PIC stated item had been in unit overnight. CDI - PIC voluntarily discarded item. Items in upper drawer had been recently stocked and were 41F or less. These items were moved to additional cold holding. Technician arrived prior to end of inspection and stated that the unit had froze up, possible sensor issue. A VR will be conducted within three days to verify repair of unit. - 3 - 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 .

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 interior floor of single door freezer with accumulation of food/debris.

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 heating unit on back wall and covers for WIC fans with accumulation of dirt/debris. Clean often to prevent build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings in walk in cooler at 46 degrees CDI PIC discarded. Observed lettuce , pico and sliced tomatoes in prep unit 2 at 46 degrees. Placed on tphc until unit can be repaired. Observed raw chicken , raw cod and cooked chicken wings at 46 degrees placed on tphc until unit can be repaired. Technician arrived during inspection to repair units. 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 For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-401.11 (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 employees eating in kitchen prep areas and serving areas. CDI PIC to designate area for employees to eat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta , cooked chicken, raw burger and raw chicken at greater than 41 degrees. CDI PIC took items to recool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed gaskets for prep unit 2 in need of replacement. -0 points-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee handle raw chicken and change gloves without hand wash before going to work with ready to eat foods. CDI PIC instructed employee and hands were washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta , rice buffalo dip and mashed potatoes held at greater than 41 degrees. CDI items placed on time as public health control until unit can be repaired. Technician on site at end of inspection stated he would get part required and repair tomorrow. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cheese dip cooling in volume to great to meet cooling parameters. CDI PIC moved to shallower containers and proper cooling achieved. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burgers and raw chicken in grill drawers at greater than 41 degrees CDI moved to walk in cooler until unit can be checked. 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 foods in prep unit 3 at greater than 41 degrees. See chart . CDI placed foods in prep unit on tphc and call to technician placed. Verification required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed gaskets on prep units in need of replacement.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit available for quat sanitizer. 10 day verification required.

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 eggs stored over ready to eat foods in prep unit. CDI reordered storage.

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 buffalo dip cooling in volume to dense to meet cooling parameters. CDI moved to sheet pan and proper cooling rate observed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in drink machine area.

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 non food contact surfaces of drink machine in need of cleaning.

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 chick peas, lettuce and garlic sauce and shrimp in prep unit 2 at greater than 41 degrees. Observed cooked chicken over stacked in prep unit 3 at greater than 41 degrees. CDI took all products to walk in cooler and proper cooling achieved. Shrimp discarded.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 2 and grill drawers in need of replacement.

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 and staining on ceiling in kitchen area. Observed floor in front of walk in cooler damaged and no longer smooth and easily cleanable. 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.

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 mashed potatoes and queso cooling in volume in large Lexan container at insufficient rate to meet cooling parameters. CDI moved to shallow pans and sheet pans and proper cooling achieved.

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 gaskets on prep unit 1, prep unit 3 and grill drawers in need of replacement.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have a written vomiting and diarrhea plan. CDI provided information for developing vomiting and diarrhea plan.

5-202.12 Provide at least 100F water at handsinks. Observed hand wash in kitchen only reaching 89 degrees.

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 pico, coleslaw, and egg roll mix not date labeled. CDI discarded. Observed corn salsa frozen without thawing date label to track time after thawing. CDI discarded.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement on prep units 2 and 3.

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 mats where cups are stored in need of cleaning due to build up of debris.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed pitcher in kitchen hand sink upon arrival. CDI - PIC removed pitcher.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed two upright freezers holding raw shrimp and beef above ready to eat foods. No contamination was observed. CDI - PIC rearranged before inspection ended.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine dispensing sanitizer into finals rinse resulting in measurement of less than 50 ppm free chlorine. PIC tried checking lines, then repair person arrived and replaced bucket of concentrate, replaced tubing, and reset the timer. Final rinse water then measured 50-100 ppm free chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed right cook line prep cooler holding some foods at or below 41F but others above. Issue seemed to be from leaving the lid open and sometimes not fully closing the lower doors. Items above 41F were returned to walk in to rapidly rechill. Examples: sliced tomatoes 53F dropped to 37F, provolone 51F dropped to 37F, raw beef steak 46F dropped to 42F, still dropping.

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. Areas of floor and walls show damage but ongoing repairs are evident. Points dropped due to observable improvements.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine soiled with black buildup in several areas. REPEAT

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 several foods cooling at required rate but one container of queso was not. Queso dropped from 106F to 96F in 40 minutes, a rate of 0.25 degrees per minute, even though container had been placed in the freezer. CDI - PIC poured queso from large deep container into shallow pan and placed it in the freezer to finish rapidly cooling. Other foods such as shrimp and pork and rice were already in shallow pans and cooling quickly. Queso measured 62F after another 30 minutes.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 unlabeled spray bottles of unknown liquids, one in bar and one in kitchen. CDI - both removed. 7-201.11 Store toxic materials to avoid contamination. -P. Observed a few containers of hand sanitizer stored above clean utensils or dry goods. CDI - all removed to lower shelves.

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. See also item #18. Observed queso cooling in deep container. Cooling rate was not being met. CDI - PIC moved queso to a shallow pan and placed back into the freezer to rapidly complete cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two shakers of seasoning unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 buckets of pickles or pickle juice stored on floor of both walk in coolers. PIC moved them each to shelving.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several areas of floor, wall, and ceiling damage throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed mobile phone, 2 opened water bottles, one opened green tea bottle, backpack all stored on dry goods shelving in kitchen.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in the top interior of the ice machine. PIC will have someone clean it soon.

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

4-501.11 Maintain equipment in good repair. Observed one torn gasket on cooler under grill. PIC has changed all other torn gaskets. PIC showed me a work order were the replacement gasket is on back order. (0 points)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior exterior of fryers, grill and shelving in kitchen 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. Repaint damages areas of walls in kitchen area near walk-in cooler. Repair damaged areas of floors near walk-in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish washing machine with a chlorine sanitizer concentration of 0 ppm. It was determined during inspection that tubing used to deliver chlorine sanitizer to dish machine was too short to reach sanitizer in sanitizer container. CDI - PIC repositioned sanitizer container so that tubing now reached chlorine sanitizer. Chlorine sanitizer concentration was measured at 50 ppm after correction. -1.5 points-

4-501.11 Maintain equipment in good repair. Observed reach in freezer with torn and broken gasket. CDI - PIC replaced gasket during inspection. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residues on top of dish machine, along gaskets of flip top cooler, and along handles to reach in freezers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with sliding doors open. Recommend keeping sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on rack in kitchen. Employee clothing was making contact with clean plates and utensils. Recommend designating an area for the storage of employee possessions that will not contaminate equipment, utensils, or food. -0 points-

6-301.14 Post a handwash sign at each handsink. - Observed no hand wash signs in kitchen or at bar. EHS provided PIC with MCPHD hand wash signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed chicken 48F, feta cheese 47F, yellow cheese 48F, corn 45F and beans 45F. CDI- PIC was able to properly cool items to 40F by the end of the inspection. NOTE: EHS provided PIC with TPHC form. EHS covered all aspects of following TPHC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed sanitizer buckets in use with cloths not labeled. CDI- PIC labeled all sanitizer buckets.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - REPEAT- Observed several squeeze bottles and shakers in use without a label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed kitchen staff with long hair on the head not wearing proper covers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed grease and food debris build up on knife rack, cold holding equipment, and cooking equipment. Clean as often as needed to prevent and reduce the build up.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- 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. -REPEAT- Observed floor and wall damaged in various areas of kitchen, walk-in cooler, near fryers and hand sink. Observed floors in some areas of kitchen in need of regrouting. NOTE: Due to covid19 no signature occurred however PIC Rich was present during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods inside small flip top cooler wings at 51F and raw chicken at 50F. CDI: all items were moved to reach-in freezer/walk-in cooler. Observed TCS food items inside sandwich prep cooler including cooked chicken, rice, lettuce, tomato, meatloaf, etc > 41F (see temp chart). CDI: all items moved to walk-in cooler/reach-in freezer. Service company was called and should arrive shortly. VR by 9/22/19

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed rice and quinoa cooling with lids on and stacked. CDI: lids removed. Observed queso in large container cooling improperly inside walk-in cooler. CDI: transferred to metal pans in smaller portions

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 shakers and squeeze bottles not labeled.

General Comment: 3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed ice bins unprotected at bar area. CDI: covered with sheet pans.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths on counter not in use and some under cutting boards. Observed bucket with quat sanitizer inside measuring 50ppm. CDI: corrected to 200ppm

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. Observed single service cups being used inside food products for dispensing.

Repeat: 4-501.11 Maintain equipment in good repair. Observed damaged fryer baskets and dish racks damaged with heavy build-up that can no longer be cleaned.

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 floor damaged in various areas of kitchen especially in front of walk-in cooler. Observed floors in some areas of kitchen in need of regrouting.

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 collard greens and rice past the 7 day mark. CDI - discarded by PIC

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of chemical not labeled. CDI - labeled.

4-501.11 Maintain equipment in good repair. Replace base plate on the fryer where it is missing and debris is accumulating. Remove equipment that is no longer used and/or no longer in good repair such as the pass through pizza oven and small refrigerator.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves where the plates are located. Also detail cleaning needed of equipment.

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 damage to floor and cove base in the kitchen where it is no longer cleanable.

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 PIC wash hands and recontaminate them with the sink faucet. CDI-PIC re-washed hands and was instructed how to wash without recontaminating.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed open bags of rice and sugar, which could lead to harborage of pest.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink mold on it. Repeat.

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 several large container of pre-cooked wings in a covered lexan pan in walk-in cooler with temps at 50F. Informed that they were cooked at 1am previous night and no monitoring was done to ensure they reached correct temp. CDI-PIC voluntarily discarded wings

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed walk-in cooler maintaining temperatures of 49-50F. CDI-PIC called maintenance service who came out during inspection and fixed the unit.

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 large container of opened garlic in oil container with no date mark, as well as two half & halfs, and a few RTE (ready to eat) items with an 8 day time window. CDI-PIC was allowed to properly date mark since it was in 7 day time window

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf. Observed fruit fly spray hanging over front line food window, upon inspection of substance says "keep 8ft away from food" CDI-PIC removed unit and will stop use.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed large, deep container of cheese in a lexan, being cooled in walk-in. Temperature moved 0F in 3hrs. CDI-PIC voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests, control harborage conditions. Observed insect carcass on floor of kitchen. Kitchen floor has food debris and open food containers to allow insects to accumulate.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping clothes out of santizer, and one nucket of sanitizer was soiled. CDI-PIC changed sanitizer bucket for a clean one

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed kitchen floor and wall with build-up of soilage, and food debris. Kitchen needs a thorogh cleaning.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed dumpster receptable with an old trash bag laying on ground and had a harborage of insects around it. Area needs to be cleaned.

6-501.12 Cleaning, Frequency and Restrictions - C Observed kitchen and outdoor areas lacking in the way of cleaning, walls with food debris, drain pipe was full of food debris that it could not drain properly. Area by walk-in floor was damaged and not easily cleanable.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly behind bar area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slight debris build up on inside of ice machine.

Disregard duplication.

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 pasta with no date marking label. CDI by voluntary discard.

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 bottles of oil and margerine with no labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed mesh covering on window to outside in kitchen area damaged and no longer protecting opening.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed wings being smoked in unapproved smoking unit stored outside next to keg cooler. CDI by voluntary disposal of wings and removal of smoking unit from property before end of inspection.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets reach in coolers throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on shelving above prep area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lipstick around the rim of a glass stored as clean behind bar. CDI by voluntary discard of glass.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top cooler measuring above 45F. CDI by voluntary discard. Delivery driver had unknowingly unplugged the unit during delivery.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottle of water with no label.

4-501.11 Maintain equipment in good repair. Observed several damaged gaskets throughout facility and chipped paint and rust build up on shelving in walk in cooler.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping cloth stored in handsink in kitchen area. CDI by removal of wiping cloth.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of mashed potatoes measuring at below 135F. CDI by voluntary discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top cooler measuring above 45F. CDI by voluntary discard.

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 one container in walk in cooler one day past 7 day shelf life. CDI by voluntary discard. Improvement noted.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed burgers that can be undercooked not properly marked on menus. VR 6/15/2018

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal serving containers wetstacked near dish area.

4-501.11 Maintain equipment in good repair. Observed several damaged gaskets throughout facility and chipping paint on shelving in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on shelving and gaskets throughout the facility.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy grease and debris build up on wall behind cooking equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee items stored improperly around facility. Keep all employee items in designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on containers stored as clean throughout facility. CDI by removal for recleaning.

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 pasta stored in flip top with no date mark. CDI by date marking with proper date. 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 items in reach in and walk in cooler past the date marking window. CDI by voluntary disposal.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of oranges stored on floor of beer cooler.

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

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed debris build up on vents of beer cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep top. CDI by voluntary disposal.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soiled containers stored in handsink next to dish area. CDI by removal of container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers stored as clean with sticker residue left on them. Observed debris build up on slicer. CDI by removal for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black debris on inside of the ice machine.

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 items in the flip top with no date mark. CDI by dating correctly. 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 chicken in reach in outside the 7 day window. CDI by voluntary disposal.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser stored above the handsink in the dish area. CDI by removal to proper storage location.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen above 3 comp sink damaged and ineffective. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one roach above the handsink in the dish area.

4-501.11 Maintain equipment in good repair. Observed reach in with damaged gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on reach ins with debris build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpster. CDI by closing doors. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash bags littering the area around the dumpsters. CDI by disposal of trash bags.

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 debris build up on floors throughout the facility.

Observed dish machine not properly sanitizing, below 50 ppm. CDI - primed and holding. Observed ice machine collecting residue on interior. Observed interior of soda gun at bar collecting residue. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Observed chicken cooked to 157, CDI - when temperature disclosed PIC cooked chicken again to 167. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed feta cheese in make table not dated. CDI - dated. 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 one container of egg roll filling covered in walk in. CDI - PIC removed once observed. Improvement from previous 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 Improvement from previous inspection.

Observed screen not secure, opening present. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed wiping cloths stored dry and soiled. Observed one bucket of sanitizer below 100 ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.

Observed one scoop with no handle in spice container. Observed one knife with blade under box of gloves on counter. 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 HVAC window unit in wall behind spice rack collecting residue. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored over dry goods on a dry storage rack in the kitchen. Beverage was relocated during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese slices cold holding above 45F in a flip top cooler (see temp. chart). CDI- items were relocated to the walk in cooler for cooling. Minor improvements to cold holding since last 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 macaroni noodles cooling in the walk in cooler in a large, lidded cambro (~5 gallons). CDI- product was split into two containers and had ice and water added to it for more effective 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 2 knives being stored in-between the flip top cooler equipment gap when not in use.

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 damaged / pitted asphalt outside the back door of the facility. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed splash debris on the wall in the kitchen nearest the reach in freezers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods above 45F in a flip top cooler (see chart). CDI- products were placed into the walk in cooler for cooling or had ice packages placed onto them for cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle not labeled. CDI- bottle 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 mashed potatoes and cheese sauce cooling in high volume, low surface area containers in the walk in cooler. CDI- products were split into more pans for more effective cooling.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a 'household use only' hand blender on site. An employee stated the blender is used for making marinara sauce.

4-603.14 Wet Cleaning - C wash equipment and food contact surfaces to remove or loosen soils prior to sanitizing. Employee stated the deli slicer is sanitized after use without being washed with detergent first.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on the dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on the dumpster.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a box of raw bacon in direct contact with a bag of cut cabbage in the walk in cooler and raw sausage stored over cooked chicken in the walk in cooler. CDI- storage rearranged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black residue on the inside of the ice machine behind the metal guard.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed collard greens, buffalo chicken dip, and mashed potatoes hot holding in a steam table below 135F (see chart). PIC stated the foods were all prepared on a previous day. CDI- all foods reheated to above 165F (see chart).

5-205.15 Maintain a plumbing system in good repair. Observed a leaking faucet in the womens restroom.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a window air conditioning unit with debris accumulation on the front covering.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on a food preparation table where celery was being cut and raw chicken was being prepared. Drinks were relocated.

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 one employee sprinkle cheese on top of macaroni and cheese without wearing gloves. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being prepared on a preparation table ~2 feet away from celery being cut on the same preparation table. CDI- celery was moved to another area of the kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener stored clean with dried food debris on the blade. CDI- item set aside for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed french fries and tater tots being held at room temperature and hot holding below 135F (see chart). CDI- Items placed on temporary TPHC. TPHC handout provided today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leaf lettuce stacked above the top of the fill line of a container holding above 45F and chicken wings in flip top cooler above 45F (see chart). CDI- chicken wings were voluntarily discarded and the top portion of lettuce was removed for cooling.

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 an opened container of feta cheese in the walk in cooler without a datemark on it. PIC stated the feta cheese containers last for several days. CDI- product backdated.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed 2 female restrooms without lids on the trash cans.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash debris inside the dumpster enclosure.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation behind the deli slicer blade. CDI- item set aside for recleaning. Improvements made since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings in a flip top cooler stacked too high above the container fill line. The top layer of chicken wings were ~50F. CDI- top layer of wings was removed to walk in cooler for cooling. Instructed PIC not to overstack foods. Improvements made since last inspection.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed both trash cans in the women's restrooms without lids on them.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash and debris accumulation inside the dumpster enclosure.

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 baseboard near the flip top cooler breading station and baseboard near the stove coming away from the wall. PIC stated they have received an estimate to have the baseboard repaired and are working towards having the repairs completed.

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 PIC handling sliced cheese without gloves on. CDI- cheese discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one soiled ceramic plate stored clean with food debris on it, a deli slicer with dried food accumulation behind the blade, and one ice cream scoop with dried food debris on it. CDI- items recleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor debris accumulation in the ice machine. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC using thermometer probe on several foods without cleaning/sanitizing in between. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a flip top reach in cooler that were above 45F (see chart). Cooler thermostat was adjusted and foods were relocated to the walk in cooler. Maintenance work order submitted. VR in 10 days.

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 macaroni pasta cooling in a covered large plastic container at 81F. CDI- pasta transferred to sheet pan.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler and 6 torn gaskets on cold holding equipment throughout the kitchen. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 heavily scored cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the fan coverings in the walk in cooler and a metal shelving unit above the deli slicer with debris accumulation on it.

5-501.17 Provide a covered waste bin in female restrooms. Observed both women's restrooms without covered waste receptacles.

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

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 baseboard tiling around the cook line beginning to break away from the wall. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris buildup behind the cook line.

6-301.12 Provide paper towels or approved alternative at each handsink. Observed only hand sink in kitchen with empty hand towel dispenser. CDI- refilled Repeat violation ( but not bar sink, it ws corrected )

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed multiple utensils hung as clean with food debris stuck on them. CDI- removed to clean Repeat Violation Full points taken

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed improved all date mark applicable foods marked except cooked chickn wings and RTE hotdogs. CDI- date marked Repeat Violation - improvement so half points taken

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes or containers of ss utensils stored on floor. CDI- removed from floor

6-301.12 Provide paper towels or approved alternative at each handsink. Observed no paper towels at bar hand sink. CDI- restocked

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed slight mold inside ice machine and food debris on bar soda gun nozzle. VR for cleaning

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed chicken wings, cut sausage and other open bag of spinach not date marked. CDI- removed to date mark

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of SS utensils on floor in shed. VR

6-502.12 Clean physical facilities as often as necessary to keep them clean. Observed outside storage in need of organization in order to enter.

6-301.11 All hand sinks shall have Handwashing Cleanser. Observed bar hand sink with no hand cleanser. CDI- restocked

3-501.18 Date mark applicable foods shall be discarded when observed past discard date. Observed pan of cooked pork out of date. CDI PIC discarded

6-501.111 Facility shall control pests. Observed some fruit flies near sink/drain.

5-501.17 Toilet Room Receptacles shall be Covered. Observed no lids on trash cans in rest rooms.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed small flip top cooler was warm - shrimp was holding at 58F. CDI - shrimp discarded, power restored to cooler.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed line coolers in poor repair - split gaskets, damaged interior surfaces and racks.