HICKORY TAVERN-TORRINGDON

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed food employee walk in through the back door and immediately begin working with RTE foods with no hand wash prior to prep. CDI - EHS intervened and instructed food employee to wash hands prior to working RTE food. Bag of RTE food had not been open yet, no contamination observed. Employee properly washed hands and donned new gloves. (2)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS foods in WIC 2 above 41F(see temp chart). This cooler is primarily used for cooling and RTE foods; as well as a few beer kegs. EHS observed initial ambient temperature of unit at 46F, though out the inspection EHS did checks to verify if temperature was going down. The lowest temperature observed during inspection was 44F. EHS observed multiple containers of queso, cooked rice, sauce bottles, cooked veggies, and chili over 41F. PIC stated line check was conducted 30 minutes prior to inspection. No temperatures are documented of TCS foods in cooler, only in make units. PIC stated a check is provided next to cold holding units on line check that represents unit was holding under 41F during check. PIC stated they do check internal temperatures of the food inside to verify units are working but do not record the temperatures. 3-day VR required. Facility may continue to operate; facility has two other working WIC’s including three make units and a WIF. EHS observed bottle of sour cream, pesto, container of roasted tomatoes, and rice above 41F in make unit across from grill (see tempchart). PIC documented temperatures for these items at 12:30pm and all temperatures were below 41F. EHS verified temperatures on temp log. PIC removed items to WIF to quickly cool within the four hour window. EHS verified temperatures under 41F prior to 4:30pm. EHS observed 3-door LB unit in front of kitchen with numerous TCS sauces above 41F. EHS observed unit was not pushing any air through unit during inspection. PIC verified unit was plugged in and EHS checked ambient temperature during type up. PIC stated portioned sauces are not documented on line checks. EHS observed ambient temperature of unit at 50F. PIC voluntarily discarded all TCS sauces. 3-day VR required for unit repairs. ***Risk control plan will be implemented on return visit for VR’s. This is the fourth full point deduction for cold holding. Details of risk control plan will be explained during next visit. (3) 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) EHS observed container of rice and boiled eggs in same make unit without proper date marking. PIC verified dates with prep list and stated items should all have dates on them. CDI - PIC placed correct date marks on both items. (0) 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 EHS observed grilled chicken actively cooling in WIC. Chicken was observed cooling in WIC that appeared to be in disrepair. EHS observed no change in temperature within 30 minutes. CDI - PIC removed chicken from cooler to WIC 3 to quickly cool. EHS observed 3 degree change within 20 minutes. REPEAT. (1) 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 .

4-601.11(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.EHS observed large amount of food debris accumulating in make unit in front of grill station. EHS advised to increase cleaning frequency to avoid accumulation. (0)

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. EHS observed area behind grill/fry line soiled with heavy residue and food debris. Increase cleaning frequency to avoid accumulation. (0)

6-301.14 Post a handwash sign at each handsink. EHS observed hand sink by pizza station missing proper hand washing sign. EHS provided PIC with additional hand washing signed. CDI - PIC posted signage. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed numerous pans with sticker residue present on exterior surface of pans. EHS observed these pans stacked on each other when put away for storage. EHS observed immersion blender with food residue present on blade surface. CDI - PIC removed pans and blender to dish machine where it will be washed, rinsed, and sanitized. (0) 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 EHS observed cooked rice, romaine lettuce, raw cod, raw chicken, and raw shrimp stored in make unit above 41F (see temp chart). Food employee stated romaine was needed for service and had just been cut and placed into unit prior to beginning of inspection. PIC stated cod, shrimp, rice, and chicken had been in unit since opening at 11am. PIC stated all items are taken from WIC at open to stock unit. EHS observed temperature of interior thermometer at 44F. EHS observed temperature of unit after 30 minutes at 41F. EHS advised to check temperatures at a more frequent rate to observe if unit can hold up with capacity of facility when busy. CDI - PIC voluntarily discarded cod, shrimp, and rice. Lettuce and chicken was removed from make unit to be cooled in WIC. REPEAT. ***Third full point deduction for cold holding. EHS has observed some improvement since last inspection. Risk control plan is not needed at this time. IF facility is out of compliance during next inspection. Risk control plan could be implemented. (3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed cooked chicken wings actively cooling in WIC from being portioned into smaller containers. PIC stated wings had been cooked at 11am, placed into WIC to cool, and then portioned into smaller metal containers for storage. EHS based cooling rate on final cook time of 11am. EHS observed wings cooling in covered metal containers in WIC. EHS observed inadequate cooling rate after thirty minutes. CDI - PIC removed wings from WIC, placed onto sheet pans, and placed into WIF to quickly cool prior to storage. EHS observed temperature of wings at 41F prior to end of inspection. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few pans stored as clean being stacked on top of each other with water present on interior of containers. EHS observed pans stagger stacked and air drying during inspection. (0)

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. EHS observed ceiling of WIC leaking water. EHS observed only minor dripping occurring during inspection. Water is coming from sprinkler access in WIC from repairs conducted prior which caused to an opening in the ceiling. PIC is aware of issue and has scheduled repairs for ceiling. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cooked onions, cooked peppers, sliced cheese, and boiled eggs above 41F (see temp chart). EHS observed all items, besides eggs, held in low boy cooler. PIC stated facility can use ice blankets to provide added cooling to these items due to the high temperature of the grill. PIC was able to refer back to temperature log conducted prior to inspection to verify items were held under 41F. CDI - PIC removed items from make units and placed in WIC to quickly cool to 41F. REPEAT. (3) 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) EHS observed feta cheese, Cole slaw, and garlic/oil sauce held beyond 7 days. CDI - PIC voluntarily discarded items. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-101.17 (A) Except as specified in (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. EHS observed facility utilizing cedar planks to cook salmon on. PIC was unable to procure approval letter. EHS advised to stop using cedar planks until local variance can be obtained. EHS provided PIC with variance application and emailed information regarding the application process. (0)

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. EHS observed residue accumulating on numerous shelves throughout kitchen and WIC. EHS advised to increase cleaning frequency to avoid accumulation. (0)

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. EHS observed AC vents above WIC soiled with heavy dust residue. EHS advised increasing cleaning frequency to avoid accumulation. REPEAT. (0.5)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm after first and second wash cycle. System needed to be primed for a few minutes before concentration was observed. CDI - PIC primed unit for a few minutes and after a third was cycle EHS observed concentration at 100ppm. (0) 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chili actively cooling in ice bath during initial walk through. PIC stated chili was finished at 10:45 and temperature was well above 165F. PIC stated this is the time the cooling process began. EHS observed temperature of chili at 101F at 1:45. EHS advised food must be cooled to 70F prior to reaching two hours. EHS advised to monitor and track cooling more to determine if cooling methods are working to adequately cool TCS foods. PIC stated that temperature is taken right after cooking but no other temperatures are taken to determine when cooling begins. EHS explained that the time stamp for cooling should be made by monitoring the temperature of the food as it gets closer to 135F (for when cooling actually begins). CDI - PIC voluntarily discarded chili. (1.5) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, shredded cheese, shredded lettuce, cooked rice, sour cream, chili lime sauce, and boiled eggs above 41F (see temp chart). CDI - PIC was able to show EHS line check conducted at 11am verifying these items were 41F. Since these items were still within the cooling window, PIC removed items and placed in freezer to quickly cool. REPEAT. (3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple containers of chili cooling in ice bath prep sink. Chili was cooling in metal and not fully submerged in ice. After discussion EHS was able to determine chili missed cooling window. EHS advised to monitor cooling for frequently and time stamp when cooling begins closer to 135F. EHS observed shredded chicken in deep metal containers tightly covered with plastic wrap. Chicken was just pulled but EHS observed no temperature change within 15 minutes. CDI - PIC voluntarily discarded chili, removing covering to chicken, and stretching on sheet pan to quickly cool. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 a couple containers of seasonings without labels. Label all working containers of food. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed numerous dishes, stored clean, stacked on top of each other with water still present on pans. EHS advised to stagger dishes to allow for water to escape and pan to air drying before stacking on top of each other. (0.5)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed hose under pressure at mop sink with no back flow preventer rated for continuous pressure. CDI - PIC turned water off to hose. (0)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open to dumpster. Keep door closed to reduce the harborage of pests. (0)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black residue accumulating on walls throughout kitchen and mop sink area. Increase cleaning frequency to avoid accumulation. (0)

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hand for less than 20 seconds then used barre hands to turn off the water. -CDI- EHS coached food employee through proper handwashing procedures. Food employee rewashed hands correctly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee go into the WIC then comeback to the cook line without washing hands and was about to don a new pair of gloves. -CDI- EHS intervened. Food employee washed hands then donned a new pair of gloves. (2 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers that were stacked as clean with food debris/residue contaminating the food contact surfaces of other containers. There were also a few utensils that were contaminated with food debris/residue. Also observed black build up onion the ice machine. -CDI- PIC placed the necessary items to wash. (1.5 pts) 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 TCS food items in the top right cooler drawer holding above 41F while said to be cold holding. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts) 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 a few cooked items that had not been date marked form the day they were made. 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 . 3-501.18 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 2 TCS food items that had exceeded the 7 day date marking. -CDI- PIC voluntarily discarded the necessary items. Due to severity points not taken. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a bottle of Raid with the other chemicals used for the kitchen. PIC stated that the Raid had not been used in a long time and was only for outside use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal containers that were wet stacked while being stored as clean. Separate the containers to allow proper air drying. (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed large amounts of food debris on the wire racks in both WICs as well as food debris build up in the prep units. Increase cleaning frequency. (0.5 pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on the cutting board of one of the prep units. -CDI- Employee relocated their cell phone. (0 pts)

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled panko and bread crumbs on back, dry storage shelf. CDI- Employee labels containers. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep scoring no longer able to be cleaned and sanitized. CDI- PIC voluntarily disposes of cutting board. (-0.5)

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 dark residue on metal beam behind cook line fliptops. Beam is to be addressed during deep cleaning scheduled this week. (-0)

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 grease residue on floor and lower portion of wall below chemical dish machine in need of deep cleaning. No point taken due to replacement of flooring facility wide set to occur next week. Contractors observed during inspection doing initial assessment of area for construction. See comment. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean on back rack with visible food debris. 10 day VR required. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, sautéed mushrooms, and roasted peppers inside RTE cold drawer above 41F. CDI- PIC removes items placed in drawer this morning for rapid cooling inside WIC and places new stock at 39F inside cold drawer. TCS foods inside cold drawer 30 minutes later were observed at 41F and below. PIC is advised to carefully monitor cold drawer for its suitability holding TCS foods. No points taken due to overall improvement for cold holding and equipment maintenance at facility. (-0)

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 tartar sauce labeled 9/22. CDI- PIC voluntarily discards sauce. 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 shredded lettuce and diced tomatoes in fliptop without date mark. CDI- PIC date marks items. REPEAT. (-1.5)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between counters at fliptop. CDI- PIC removes knife and places in warewashing for re-cleaning. (-0)

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 accumulation of food debris on top of warewashing machine. Increased cleaning frequency is recommended. CDI- PIC cleans top of machine. (-0)

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 grease trap hose and wall where stored with heavy accumulation of residue. Increased cleaning frequency is recommended. (-0)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler at cook line using cellphone and then placing bare palm across top of salt shaker without hand washing. CDI- food handler washes hands before resuming prep. (-2)

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 hard boiled eggs, sauerkraut, deli meats, and other cooked TCS foods in flip top and cooling drawers with no decrease in temperature over a period of more than 1.5 hours. Front rows of fliptop 1, all rows of far right flip top, and the middle cooling drawer on the right hand side observed with ambient temperatures between 43F-45F, and are inadequate to cool and hold TCS foods. CDI- PIC relocates items prepped this morning to WIC for rapid cooling, where they reach 41F within 20 minutes. PIC will maintain temporary relocation of items until cooling equipment can be brought back into good repair. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed many items in cooling drawers and flip tops prepped this morning without date mark. CDI- PIC date marks all recently prepped items. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed multiple pieces of cooling equipment in poor repair (flip top 1 & 3, cooling drawer), unable to cool or hold TCS foods. EHS will conduct verification visit within 10 days to confirm cooling rates and cold holding temperatures are in compliance. EHS advises the facility to maintain storage of TCS foods from these locations in alternate equipment which is in good repair, opposed to cooling or cold holding at broken equipment supplemented by ice baths. EHS observed ice baths not adequate to maintain cooling and cold holding temperatures. (-.5)

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 food debris on top of ware washing machine. Increase cleaning frequency to prevent recontamination of clean dishes. (-0)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build inside working 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 a half gallon of milk opened without date. Observed in walk in cooler a large clear container of homemade ranch dressing without date marking. -CDI PIC placed date 01/19/24 on milk container and 01/15/24 on ranch container. 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 pans of lettuce witht date of 01/10/24. -CDI PIC stated the lettuce was prepared today and placed proper date of 01/19/24.

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 two secondary clear squeeze bottles without label. -CDI PIC placed labels on secondary squeeze bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nesting of stainless steel containers stored clean.

4-501.11 Maintain equipment in good repair. Observed two torn and soiled low boy door gaskets in need of cleaning and repair.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed four metal tongs stored clean in prep area and above 3-comp-sink with food debris. -CDI PIC moved items to dish area to be recleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple small flies in kitchen. Keep working to prevent and eliminate pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet nested pans on clean dish shelving. However, facility was also correctly air drying pans during inspection. Majority of cleaned dishes were properly cleaned and air dried before stacking.

REPEAT 4-501.11 Maintain equipment in good repair. Observed lowboy drawer coolers under cooking equipment not in use due to needing repair. Walk-in freezer being repaired during inspection - items in freezer still frozen.

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. Some cleaning needed on sides of equipment on cook line, under grills and shelving.

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. Minor cleaning needed on walls - some splatter and below dish machine. Ensure a/c vents/intake grates are cleaned regularly- observed some dust buildup on vent over expo area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on deli slicer. PIC stated that deli slicer was not used today. REPEAT. CDI - sliced was removed to be rewashed before next use. 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 several foods in facility in cold holding above 41 F. Foods were taken from malfunctioning WIC that was not holding foods at 41 F or below. CDI - PIC voluntarily discarded and will utilize other WICs and WIF to hold food at 41 F or below. 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 .

3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed raw tuna in sealed package in WIC. Package label requires tuna to be removed from package when thawing.

4-501.11 Maintain equipment in good repair. Observed leaking faucet at hand wash sink on cook line. Observed WIC holding foods above 41 F. WIC had heavy ice accumulation on condenser. PIC will use other WICs and WIF to keep food cold until unit is repaired. VR.

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 metal pans stacked in clean utensil area with food residue on food contact and non food contact surfaces. CDI - Pans were removed to dish area to be w/r/s

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 pre-portioned bags of yellow rice, sliced turkey, corned beef, and beef tips in Prep WIC >41F. PIC stated several hot items had been placed in cooler 1 hour before start of inspection. CDI - items were placed on sheet pans and placed in freezer to rapidly cool down.

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 container of panko breading not labeled. CDI - PIC labeled container.

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed soiled knife stored at wall mounted rack in back prep area. CDI - Utensils removed to dish pit for proper W/R/S. - 0.5 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet nested on utensil shelving unit. CDI - Utensils taken to dish pit for W/R/S. - 1 - REPEAT

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 beef tips stored over box of belgian waffles inside walk-in cooler. EHS observed no physical sign of contamination. CDI - Storage order corrected.

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 sliced turkey and sliced corn beef cooling in enclosed portioned plastic bags. CDI - Items uncovered, placed on top of ice sheets + flat sheet pan. Products began to cool towards < 41 F after 20 minutes.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket holding concentration of 50 PPM quaternary solution. CDI - PIC remade sanitizer registering at 200 PPM.

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed several soiled knives stored at wall mounted rack in back prep area. CDI - Utensils removed to dish pit for proper W/R/S.

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet nested on utensil shelving unit. CDI - Utensils taken to dish pit for W/R/S.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged gasket at cook line lowboy unit. Repairs needed.***No escalation in points due to different area observed.

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 ceiling and wall between single service storage shelving unit and mop sink in back hallway. Repairs needed.

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones and a mini speaker stored on prep counters during active prep. CDI - Personal items removed. 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 stored on prep counter during active prepping. CDI - Drink removed.

REPEAT: 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 black build-up on food contact surfaces of soda gun at bar station. CDI - Soda gun throughly cleaned during inspection.***No escalation in points due to improvement observed 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 24 hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed opened package of sausages without date marking inside cold drawer. PIC determined 8/10/22 first use date. CDI - PIC date marked product. REPEAT: 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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed salsa sauce from 8/4 inside walk-in cooler. CDI - PIC voluntarily discarded product.***No points deducted due to significant improvement observed since previous inspections.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed x2 boxes containing methanol gel chafing fuel canisters stored with and above retail goods and single service utensils on shelving unit in hallway. No physical evidence of contamination observed. CDI - PIC removed to bottom shelving unit.

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 identifiable squeeze bottles at cook line and inside lowboy unit.

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cups wet nested on bar station counter top since previous day. CDI - Utensils taken to dish pit for W/R/S.

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed inverted single service to-go containers stored under server station counter top. CDI - Containers faced down.

4-501.11 Maintain equipment in good repair. Observed server galley reach-in unit door unable to fully close. Repairs needed.

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 of reach-in units, microwave with food debris build up and white build-up on non-food contact surfaces of beer tap system. Recommend thorough and higher cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweater stored on retail goods at dry storage shelving unit. CDI - PIC removed item.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on faucet handles. CDI - EHS intervened and educated employee. CDI - Hands re-washed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed warewashing machine sanitizer concentration at 0 ppm Cl after x2 attempts. Discovered that the 5 gallon sanitizer solution was empty. CDI - New 5 gallon container installed, concentration re-tested and sanitizer now at 50 ppm. 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 plastic containers with food residue stored as clean on shelving unit across from prep sink. CDI - Utensils removed for proper W/R/S. 4-602.11 (E ) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and brown build-up on interior surfaces of ice machine. Recommended higher and thorough cleaning frequency.

REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed yellow rice cooling at 80 F inside walk-in cooler since 10 am. CDI - PIC voluntarily discarded product.

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 chili at 109 F in hot holding. CDI - Product voluntarily discarded.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS foods > 41 F inside walk-in cooler, cold drawer(s), flip tops and lowboy units. Refer to temperature chart for details. Several items were held in units since early morning and previous day; EHS noted that cold drawers, salad & bar flip top/lowboy units not capable of holding temperatures < 41 F. CDI - PIC contacted Extreme Mechanics for repairs. Products from early morning and previous day voluntarily discarded; items that were recently taken out relocated into walk-in freezer for rapid cooling to < 41 F. Facility will discontinue use of refrigeration until repairs made. 3-DAY VERIFICATION REQUIRED.

REPEAT: 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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed marinara sauce (5/29) and sliced ham (5/31) over 7 day date marking requirement. Also observed opened container of half & half, corn on the cob, hot dogs, rice, salsa, chicken and alfredo sauce with out date marking. PIC determined first use dates for 3 of 7 items. CDI - PIC date marked confirmed products and voluntarily discarded remaining products. 3-DAY VERIFICATION WILL BE CONDUCTED TO ASSESS FACILITY’S COMPLIANCE ON DATE MARKING.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed yellow rice, white rice, sliced turkey, sliced corn beef and diced tomatoes cooling in deep tightly covered containers. Yellow rice was found to have been cooling since early morning at 80 F, thus not meeting cooling parameters. CDI - Yellow rice voluntarily discarded, all other items were uncovered, placed into separate containers/flat sheet pans and relocated to walk-in freezer for rapid cooling to < 41 F. 10-DAY VERIFICATION WILL BE CONDUCTED TO ASSESS COMPLIANCE ON COOLING METHODS.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies present during inspection.

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 x1 dented can of artichoke hearts stored with other canned goods at can rack. CDI - Product removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet nested on shelving unit across from warewashing machine. CDI - Utensils separated to allow for proper air drying.

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 thorough cleaning needed under and around equipment at cook line.

REPEAT: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can in front of hand sink beside fryer stations. CDI - Trash can removed.***No points deducted due to different category observed.

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 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 > 41 F in walk-in cooler I. Refer to temperature chart for details. Products were from 3/13-3/15 and had not been taken out for today’s services. CDI - PIC voluntarily discarded products.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods > 41 F inside walk-in cooler and make unit. Refer to temperture chart for details. Most products were from 3/13-3/15 and had not been taken out since previous day. CDI - PIC voluntarily discarded products from previous day and took items that were from this morning into walk-in freezer for rapid cooling to < 41 F.

REPEAT: 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 diced and sliced tomatoes without date marking. PIC determined 3/15 as prep date. CDI - PIC date marked products. 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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed artichoke (prep date: 3/9) over 7 day date marking requirement. CDI - PIC voluntarily discarded products. ***De-escalation in points due to signficant improvement since 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. 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 multiple TCS foods such as diced tomatoes, yellow rice, grilled chicken, cooked pasta and gouda cheese cooling tightly covered and wrapped in portions inside walk-in cooler I & II. Refer to temperature chart for details. Many TCS foods were kept in these conditions since previous day. CDI - EHS educated and products from previous day(s) voluntarily discarded. Products prepped today were uncovered and relocated to walk-in freezer to facilitate proper cooling.

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 scooper handle in contact with foods in dry foods container. CDI - Scooper handle re-positioned upwards.

REPEAT: 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior of reach-in units and gaskets with food debris build up. Recommend thorough and higher cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed community hand sink faucet outside of restroom in need of repairs. PIC states that a work order has been submitted and repair date is TBA.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handsink at bar with out hand drying provisions. CDI - PIC provided paper towels for bar handsink.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mac & cheese and cooked pasta in cold holding units > 41 F. Items had been stacked to the brim. PIC stated that they were taken out of walk-in cooler prior to EHS arrival and placed into cold holding. EHS observed temperatures below at < 41 F. CDI - PIC took the items to WIC to quickly cool down. Observed items inside server station reach-in cooler holding > 41 F on products such as portioned containers of ranch, mexi ranch and blue cheese dressings. Ambient temperature recorded > 41 F. Items were taken out of WIC and placed into the unit 30 minutes before today’s inspection. PIC advised that the reach-in cooler has been in constant use throughout the day which contributes to a higher ambient temperature. CDI - PIC took products into walk-in cooler to cool down to 41 F and adjusted the unit’s thermostat. EHS observed temperature began to drop towards 41 F after 20 minutes. EHS discussed with PIC about conducting routine line checks for cold holding items to ensure equipment is holding temperatures at < 41 F.

REPEAT: 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 edamame, hotdogs, lobster rolls, cooked pasta and containers of alfredo and marinara sauce without date marking. PIC explained that the items were from 11/27 and 11/28 and that the dates were indicated in the bulk containers inside walk-in cooler. EHS verified date marking inside WIC. CDI - PIC date marked products. EHS educated PIC on proper date marking procedures and advised PIC to conduct a thorough training with staff on date marking procedures. 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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed artichoke (prepped on 11/18) and diced ham (prepped on 11/17) over 7 day date marking requirement. CDI - PIC voluntarily discarded products.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x wet cloths on top of prep station. CDI - PIC removed cloths.

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 several reach-in units and cold drawers with food debris build up. Recommend thorough and higher cleaning frequency.

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 1x large pan of pulled pork (8/5), 1x large pan of diced ham (8/3), cooked chicken (8/4), corned beef (8/5) and 3x pans of chili (8/5) at >41 F degrees in WIC I and II. CDI Second cooling window missed, PIC voluntarily discarded products.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham (8/3), pulled pork (8/5), chili (8/5) and yellow rice all between 42-46 F in WIC I. Ambient temperature of unit 41-42 F CDI - PIC adjusted ambient temperature in WIC to 38 F. Products made before day of inspection voluntarily discarded. Temperatures in product made today brought to < 41 F. Observed 1x container of mixed greens and 1x small bus tub of black beans in prep unit I holding >41F. Prep unit lid was kept open during time of inspection. CDI - PIC took items to WIC II to cool down to 41 F. PIC placed ice sheets over products in prep unit to keep items <41F

REPEAT: 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 sausage (7/28) and pulled pork (7/30) held past 7 day date marking requirement. CDI - Items voluntarily discarded. Observed artichoke with out date mark. PIC unable to determine when product was prepped. CDI - Product voluntarily discarded.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked chicken, corned beef and sliced turkey cooling in tightly wrapped plastic bags in WIC I. CDI - PIC instructed employees to unwrap items, place on sheet pans, and move to back of WIC to rapidly cool. Products unwrapped and spread out on sheet pans allowed cooling to <41 F. EHS and PIC spoke about going over proper cooling methods, times and temperatures with all food prep employees.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed community dumpster sliding door open. EHS observed signage posted on dumpster stating to maintain sliding door closed due to vultures. PIC stated that she has reached out to facility maintenance about on going issue with neighboring business waste management.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart blocking hand sink in prep area. CDI - Cart was removed. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork, cooked green peppers, beef, Gouda Mac and cheese, sliced turkey, sliced ham, and chili all between 42-47F in walk in cooler. All items between the dates of 4/25-4/29. Ambient temperature of unit 41.5-42F. CDI - All items voluntarily discarded by PIC. All items that were prepped today or have been in cooler under 4 hours moved to second walk in cooler. A VR will occur no later than 5/10/2021 to ensure cooler is maintaining temperature. Do not store food items in cooler until repaired. - 1.5 -

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 feta (4/22) and ribs (4/19) held past 7 day date marking requirement. CDI - Items voluntarily discarded. - 0 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced chicken and sliced turkey cooling tightly wrapped in plastic bags. Observed diced ham and sliced tomatoes cooling covered in walk in cooler. CDI - PIC instructed employees to unwrap items, place on sheet pan, and move to freezer to rapidly cool. Ham and tomatoes uncovered. PIC noted that some employees were newly hired and still learning. EHS recommends going over proper cooling methods, times, and temperatures with all new prep employees. - 0.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few drain flies at dish machine and bar areas. - 0 -

4-501.11 Maintain equipment in good repair. Observed walk in cooler not self latching. Repair so cooler self-latches. - REPEAT - 1 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed few employee phones stored on prep top in back kitchen area. - 0 -

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of food not covered in walk in cooler and prep units throughout facility. CDI - PIC covered items. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed single container of brussel sprouts stored directly below raw beef. CDI - PIC rearranged storage. - 1.5 -

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside of ice machine. - 0 -

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 vegetables that go into queso date marked for 1/29. Observed Queso containg the same vegetables date marked 2/1-2/2. CDI - PIC changed all of the queso date marks to 1/29. Date mark items with the date of the oldest TCS ingredient. - 1.5 -

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 few scoops with handles stored in direct contact with food items. CDI - PIC removed scoops. - 0 -

4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach in cooler in bar area. - 0 -

6-201.17 Walls and Ceilings, Attachments - C Observed handsink by fry station in need of recaulking. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fish and chicken buttermilk washes being held above 41F in make table. PIC stated both products had been out in use within past hour. CDI: PIC moved products to walk-in cooler for rapid cooling. Observed various sliced cheeses being held above 41F in low boy under grill. PIC stated cheese was rbought out at 11am. EHS recommended use of ice bags and turning temperature on unit down. CDI: PIC moved products to walk-in coler for rapid cooling. REPEAT VIOLATION. **Points not escalated due to more improvements.

7-201.11 Store toxic materials to avoid contamination. -P Observed red sanitizer bucket stored above bacon on shelf at end of cook line. CDI: PIC rearranged storage order, with sanitizer on bottom shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed low QA sanitizer levels in red sanitizer buckets- approx. 50ppm CDI: Food employee remade all sanitizer solution buckets- 150ppm.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several large white cutting boards with moderate to heavy scoring. PIC stated boards are replaced/sanded on quarterly basis and are due for service.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders and chicken wings in hotbox holding at temperatures of 117F and 118F, and gravy in steamwell holding at 122-135F. CDI - The gravy was reheated to above 165F. The chicken tenders and wings placed on time control and time stamped. Facility would like to use TPHC for the wings and tenders in the future. TPHC template emailed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinera, cut chicken, cut lettuce, and overstacked sour cream maintaining temperatures of 44F-58F. CDI - All items taken to WIC or freezer for cooling. REPEAT, but much improvement!

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed knives and pans with visible food debris stored as clean. CDI took to rewash.

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 chilli (3 pans) cooling greater than 2 hours at 85 degrees. CDI First cooling window missed product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed products in prep units 2 , 3, and grill drawers holding above 41 degrees. CDI food had been in units greater than 4 hours and was discarded. Units placed on time until refrigeration could be corrected.

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 chilli cooling in too great of volume and covered. CDI cooling window missed and product discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans being towel dried . CDI pans rewashed and PIC advised employee to air dry pans . -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on faces of equipment and in gaskets of refrigeration units. Repeat

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages co-mingled with items for customer use in a cabinet in the main dining room. Store employee beverages in an area that cannot contaminate items for customer use. CDI (Corrected during inspection)- Beverages relocated.

2-301.14 Wash hands after activities that contaminate them. -P 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee take one glove off to use their cell phone. After using the phone employee began to don a new glove without washing hands. Hands must be washed after any activity that contaminates hands before donning new gloves. CDI- Employee instructed to wash hands. Discussion held with PIC (person in charge) about when to wash between glove changes.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed house made chili reach a final reheat temperature of 155F. Chili was going to be placed in hot holding for service. CDI- Chili sent back to steamer to reach 165F.

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 noodles in portion bags that were cooked and cooled yesterday at 44F. Noodles were in the bottom of the main prep line cooler. Employee stated noodles had been in this cooler since yesterday. Ensure noodles are cooled to 41F or below before placing in portion bags. CDI- Noodles 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 chicken, mac n cheese, and queso cheese blocks cooling in the walk in cooler all covered with plastic/lids. Noodles that were cooked and cooled yesterday were in portion bags in the main prep line cooler at 44F. Keep TCS foods uncovered during the cooling process. Allow noodles to reach 41F or below before placing in portion bags. CDI- Items in walk in cooler vented. Noodles voluntarily discarded. Repeat violation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed avocados stored in a container with stickers still intact. A cut avocado was stored on top of whole avocados with edible portion of avocado in contact with the sticker from the whole avocado. Remove stickers before washing produce. CDI- Cut avocado discarded. Other avocados will have stickers removed and will be rewashed.

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 a styrofoam bowl with no handle stored in the large container of salsa in the walk in cooler. The handle of a scoop was stored in the large container of sugar and also the container of panko in dry storage. Scoops with handles can only be left in the container if the handle is not touching the food product.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed food debris accumulating in the bottom of the prep coolers. The interior of one of the bar coolers had significant debris/residue. The cabinet below the sink at the server station in the dining room has significant debris/residue. Cleaning needed and cleaning frequency increased.

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 dust accumulating on the ceiling in the kitchen. The floor drain in front of the pizza prep cooler has significant food debris. The floor below the dump sink in bar is in need of cleaning. Cleaning needed and cleaning frequency increased.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked cold holding portioned yellow rice in make table of new cooler and barbecue and teriyaki sauces stored at room temperature at cookline and in dry storage with label stating REFRIGERATE AFTER OPENING all above 45F. CDI - All items voluntarily discarded and PIC educated staff about cold holding requirements and not overstacking during night closing. -3- REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods placed on speed rack and on walk in shelving at final cook temperatures. Walk in cooler is currently cold holding TCS foods at 44-46F. CDI - PIC educated staff that cooling begins below hot holding minimum temperature 135F. At that time, active cooling is required. PIC educated about pending cold holding requirement of 41F today and method adjusted. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups near kitchen beverage station. -0-

4-501.11 Maintain equipment in good repair. Observed peeling shelving in dry storage and in walk in coolers. -0-

5-304.12 Using a Pump and Hoses, Backflow Prevention - C A pressurized hose shall be used in a manner to avoid backflow. Observed spring loaded hose in the ON position while not in use at the mop wash. -0-

General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P One bottle of sanitizer located in the bar area was weak in sanitizer strength. CDI- PIC adequately remixed sanitizer to proper strength(200-400 ppm)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Beans, Cheese, Eggs and other tcs foods located in the Cold hold flip top unit was cold holding above 50 degrees (see temp chart). CDI-PIC voluntarily discarded products. Return visit required by 6/22/18

3-305.11 Food Storage-Preventing Contamination from the Premises - C Ice Bin located in the bar area was stored uncovered. Several foods located on hot and cold hold station were stored uncovered as well. Foods shall be covered while not in use. CDI- PIC covered foods as needed.

General Comment: 3-302.15 Wash fruits and vegetables prior to use. Observed food employee slice avocados with stickers still on them. All fruits and vegetables are to be thoroughly washed prior to servicing.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Cold hold reach in unit located near the grill station contains stand still water. The ambient air of this unit was 54 degrees. TCS foods stored in this unit had to be discarded due to temperature abuse. Have this unit serviced. Refrain from storing TCS foods in unit until serviced. All equipment is to be in good working repair. REPEAT;VR Return visit by 6/22/18

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed buildup on walk in cooler and dry storage shelving, grill exterior etc.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock not in chronological order and 2 not labeled. CDI PIC placed in order and was able to figure out date of last sold.

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 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 goat cheese, container of milk, container of buttermilk, and pan of sausage not date marked. CDI Product was discarded. Observed product at the pizza station such as chicken, tomatoes and beans being date marked for today, 2/23 as oppose to date of preparation. CDI PIC was allowed to correctly date mark items due to rotation and shelf life of product. Observed food employee portioning chicken and date marking for Friday. CDI PIC was stopped and directed to date mark for the correct date of preparation. Observed sliced deli meat (corn beef) date marked for 2/17 holding at 44 degrees. CDI Product was discarded. Observed spinach date marked for 2/12 at server reach in unit. CDI Product was discarded. Observed potatoes in walk in cooler date marked for 2/16. CDI Product was discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of a few multi-use utensils. Overall air drying has improved. REPEAT points not increased.

4-501.11 Maintain equipment in good repair. Observed standing water in far reach in unit flip top unit. Make sure to keep in good repair. REPEAT Points not escalated for separate issue. 4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. Observed food establishment using absorbent tiles in reach in units and throughout establishment. Make sure to use approved nonfood contact surface composition.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing shall be cleaned every 24 hours, prior to use or as often as accumulation occurs. Observed build-up in ware washing basin and on spray arms. Make sure to follow cleaning protocol.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in reach in units, shelving gaskets etc. Make sure to increase cleaning frequency. REPEAT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee working on line (go to walk in cooler to pull product for discard) go back to line wearing same gloves then proceed to touch bread and placed on grill. CDI Food employee stopped and directed to dispose of bread and wash hands. Must change gloves after task.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer and can opener with food debris on it. CDI Items returned to ware washing.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chili that was cooked and cooled last night still 49 degrees today. CDI Product was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso dip hot holding below 135 degrees. CDI Product was discarded. *Unit was holding at 124 degrees; make sure to keep above 135 to ensure food stays above this temperature.*

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, black beans, and ham cold holding above 45 degrees. CDI Product was discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hot dogs labeled 11/14. Observed bag of spinach not date marked. Product was discarded. Observed tomatoes, lettuce and chicken that were date marked for 11/28 which were prepared on 11/26. CDI Food establishment was allowed to change to correct date; product was date marked when pans were flipped. IF seen in next inspection product will be discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spinach not date marked, pasta not date marked. CDI PIC said that spinach was definitely made yesterday; product allowed to back date. Pasta discarded. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer buckets being stored direclty beside unwrapped bread, over reach in units containing RTE food. CDI Sanitizer buckets were moved below to avoid potential contamination.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken strips that were cooked, cooled and portioned into bags cooling in walk in cooler tightly packed into a plastic container. CDI Chicken strip bags were unraveled and spread out on sheet pan for rapid cool down. REPEAT Points not escalated due to one item.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles not labeled containing aqueous solutions. Make sure to label all bottles and spices. REPEAT. Points not increased, observed less than 3 bottles; if seen in next inspection points will be deducted.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of buns on the floor at time of inspection. Make sure to keep food off the floor. REPEAT. Points not escalated for one box, if seen in next inspection points will be deducted.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out so sanitizer can air dry and work effectively.

4-501.11 Maintain equipment in good repair. Observed rusting shelves throughout establishment. Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on side of equipment, observed food debris on shelving in reach in units and walk in cooler. Make sure to increase cleaning frequency.

2-301.14 Wash hands after activities that contaminate them. -P Observed two food employees wearing gloves move trash cans with hands then continue with food preparation. CDI Both food employees stopped and directed to wash their hands. REPEAT 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 food employee not using a protective barrier to turn off faucet. CDI Teaching lesson and food employee rewashed hands per cleaning procedure.

. 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 food employee using hands to toss Caesar salad. CDI Salad discarded and food employee instructed to wear gloves when touching ready to eat foods; food employee wash hands and don gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed poke tuna being stored above ready to eat ando sausages and turkey breast. CDI Tuna moved to bottom shelf. Observed raw brown eggs being stored above cheese and butter. CDI Eggs moved to bottom shelf by chicken.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black debris and build up in ice chute machine. Make sure to increase cleaning frequency. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with significant debris on guard. Observed some plates stored as clean with minor debris. CDI Items returned to ware washing. Observed sticker residue on clean equipment and utensils. CDI Spoke to PIC to ensure that stickers are removed during ware washing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk in reach in unit, crab cakes in walk in cooler, rice in bar food station, turkey breast and sausage in walk in cooler and hot dogs without a date marking. CDI Hot dogs and milk disposed of and all items are allowed to be date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chili that were cooling placed in walk in cooler tightly covered and stacked on top of each other. CDI Items were unstacked and opened to allow venting.

3-501.13 Use approved thawing methods. Approved thawing methods are under refridgeration, submerged under running water as long as water temperature is below 70 degrees, and the ready to eat food does not rise above 45 degrees, part of the cooking process or thawed in the microwave. Observed food establishment thawing ready to eat tuna under running water which was above 70 degrees and product above 45 degrees. CDI Tuna was moved to walk in cooler for rapid cool down.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles containing oil and aqueous solutions not labeled. Make sure to label all containers of food ingredients once removed from original packaing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the freezer. Make sure to keep food off the floor at least 6 inches.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee performing food preparation wearing bracelets. Make sure to remove all jewelry other than a plain wedding band to faciliate hand washing. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on food preparation counters. Once wet, make sure to move wiping cloths to sanitizer solution to avoid contamination.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Clean equipment and utensils shall be stored in a clean, dry location , where they are not exposed to splash, dust or other contamination, covered or inverted. Observed silverware being rolled with food contact surfaces exposed. Make sure to protect food contact surfaces from potential contamination.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing such as basins, spray arms and base boards shall be cleaned prior to use, every 24 hours or as often as needed to avoid accumulation. Observed some build-up still in the ware washing basin. Keep working at delining to ensure spray arms will not get clogged. REPEAT Points not escalated due to effort made.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed two absorbent tiles in back kitchen near dry storage. Food establishment had a water damage and will be replacing/performing renovations over next 1-2 months. 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 minor dust on the ceiling over food preparation areas. Make sure to keep clean.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee wipe face while doing food preparation. CDI Food employee stopped and directed to wash their hands. Observed food employee performing food preparation, keeping towel in his back pockets and sticking hands in back pockets with gloves on. CDI Food employee directed to remove gloves, remove towels and wash hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as tomatoes and mushrooms being stored over ready to eat foods. CDI Items were moved. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pan of lettuce not covered and with a pan of tomatoes being stored directly on top. CDI Tomatoes were removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed loads of equipment/utensils coming out of ware washing and sanitizer solution reading 0 ppm for chlorine. CDI Sanitizer was loaded and reading 100 ppm of chlorine. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer guard and a few plates with minor food debris. CDI All items returned to ware washing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken coming off grill cooked at 153 degrees. CDI Chicken cooked to above 165 degrees. See temperature chart.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch while doing food preparation. Make sure food employees only wear a plain wedding band to faciliate hand washing.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Ware washing equipment, base boards etc shall be cleaned each day, prior to use or every 24 hours. Observed build-up inside ware washing. Some improvement made, need to continue working on cleaning all build-up. REPEAT No points deducted due to improvement.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep doors closed. *Shared facility, will contact other food establishments within next visit.*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on plates, equipment, utensils, and dicer deemed as clean. CDI Items returned to ware washing. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave on server side with debris in it. Make sure to clean every 24 hours. CDI Food employee cleaned microwave.

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 chili dated for 3/20. CDI Discarded. Major improvement from last inspection. REPEAT. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk at bar not labeled. CDI Allowed to be back-dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed orange degreaser being stored in bottle labeled as sanitizer. CDI Orange degreaser dumped.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce and chicken being placed in flip-top cold holding units above 45 degrees and tightly packed in container. Observed ranch on melted ice bath reading above 45 degrees. Make sure to replenish ice bath once starts to melt. Make sure to let food cool before placing in cold holding equipment; not designed to cool foods. Also make sure to not stack above chill line; will not keep food cold above chill line. CDI Chicken removed and spread out in two pans; lettuce discarded. Ranch discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles containing oil and aqueous solution not labeled. Make sure to label all working containers of food/food ingredients once removed from original containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plates and equipment. Make sure all items used have been air dried so sanitizer works appropriately.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service to go containers being stored at server station under water pipes. Make sure to store in a way to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed split gaskets and rusting shelves throughout. Make sure to keep in good repair. REPEAT. *Gasket are on order* 4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed several air thermometers in bottom reach in units reading 20-30 F and actually 40-45 degrees. Make sure to keep in good repair.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Ware washing, drainboards etc shall be cleaned before use, every 24 hours or as often as need to prevent accumulation of debris. Observed inside of ware washing with build-up. Make sure to keep clean. Observed food debris on clean drainboard. Make sure to keep clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in gaskets and on shelves; minor. Major improvement since last inspection. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to refuse area. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug. Make sure to replace. *Shared facility, wil contact other food establishments within next visit.

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 splatter on walls near hand washing sinks, 3 comp sinks and preparation sinks. Make sure to keep clean. 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 missing tile in ceiling near dry storage. Make sure to repair.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Repeat - Observed oysters on a plate without a tag. CDI- Discarded. Ensure tag remains with oyster at all times.

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 - Repeat - Observed two containers of ham dated for 11/22. Observed chickpeas dated for 12/16. CDI- 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 - Repeat - Lettuce cooling with a small vent but not sufficient to drop any temperature. After leaving one vented how establishment wanted and another uncovered, tossed, and placed in back of cooler it was observed that a better method to cool is to leave large container uncovered with constant movement. / Observed rice with thick portions causing un even level of cooling. CDI- Placed in two separate pans and flattened evenly. Caused rapid reduction in temperature.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0 pts - Observed several rusting shelving throughout the establishment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - Observed cleaning needed on over head shelving (holding bread), gaskets (Minor), interior of reach in units (puddling of water), and speed rack in walk in cooler (oyster).

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. - Repeat - Observed several prep sinks, hand washing sinks, 3 compartment sink, and other areas in need of caulking to the wall.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF- 0 pts - Employee health policy in place and signed by employees. PIC is aware of policy. Observed that when employees are asked about the policy they did not know what it stated. It is important that employees are re-trained on the policy as needed to ensure that they understand their responsibility to report their illness or exposure. Employee health is one of the most important factors in ensure food safety.

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 several employees wash hands for less than 10 second total. Observed employees recontaminate hands with hand sink handles by closing handles with clean hands. Observed employee dry hands on same cloth towel several times. CDI- Corrected through education. Employees rewashed hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed employee donning gloves without effectively washing hands in between during chicken prep. CDI- Corrected through education.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hot water in rest room reading 77F. CDI- Corrected to read 100 F. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed lettuce cart stored in front of hand sink. CDI- Moved. Ensure lettuce cart does not block hand sink and is not in the splash zone. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at one hand sink. Observed paper towel dispenser inconsistently working. Recommend use of better dispensers to ensure that staff will use paper towels to dry hands. 6-301.14 Post a handwash sign at each handsink. - Observed no hand sink sign at bar area hand sink. CDI- Provided.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed tags removed from box and placed in another area. CDI- Tags placed back in box with oysters. Discontinue removing tags from box prior to it being completely used.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Repeat - Observed an employee grab raw fish with gloved hands, place on grill, and continue to work with clean utensils, and seasonings until they finally removed gloves and washed hands. CDI- Corrected and rewashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Observed can opener, knives, lemon dicer, tomato dicer, and several utensils soiled. Observed sticker residue on several pans that were stacked. CDI- PIC to rewash product. // Sheets of ice that are being used directly in contact with food are being stored directly on shelving with debris on it. Discontinue this practice. CDI- Rewashed. Verification required for cleaning of utensils and equipment.

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 chilli reading 71-73 F after 3 hours of cooling. CDI- Chilli discarded. Access methods of cooling to ensure compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Pasta (51F), rice (53F), and sausage (71F). CDI- sausage discarded, pasta and rice placed in cooler to cool.

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 - 0 pts - Observed dips dated for 11/28, tomatoes 12/3, and deli salad 12/1. CDI- Dips were properly dated as prepped today but sheet tray was not changed as needed. Tomatoes and deli salad 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 pans of chilli cooling in a water/ice bath (more water than ice). Product began cooling at 10am and when checked at 01:15 it read 71-73F in the centermost point. To ensure proper cooling items must be stirred and placed in a proper ice bath. cdi - discarded

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -repeat - Observed employees on the line that were working with food while wearing bracelets and watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - repeat - Observed one employee handling food without any hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed one bucket read 50 ppm. Observed several towels stored wet on prep tables.

3-302.15 Wash fruits and vegetables prior to use. - 0 pts - Observed stickers on avocados in a ready to use form. Prior to cutting all fruits and vegetables stickers must be removed and product must be washed.

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. - 0pts - Observed two scoop handles stored directly in contact with ingredients.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed several rusting shelving throughout the establishment. Observed one split gasket. Assess the reach in unit near pizza area for condensation build up as water has puddled in lower areas.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - Observed cleaning needed on shelving in coolers, dry storage shelving, over head shelving, under counter shelving, gaskets, interior of reach in units, sides of equipment, interior of knives holder, and other storage areas.

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. 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. Walls: Observed walls with visible splash near chicken station and walk in cooler areas. Clean as needed. Observed several prep sinks, hand washing sinks, and other areas in need of caulking to the wall. Floors: Cleaning needed in hard to reach areas and under equipment.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- Shatter proof lighting needed over bar area pizza station. Repair light shield in kitchen area. 6-303.11 Intensity-Lighting - C - 0pts - New light bulb needed in walk in freezer as it has dimmed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees going in and out of the walk in with gloves and return to food prep without handwash and glove change, employees wearing multiple gloves go in walk in and take off top glove and continue food prep with bottom glove, and employee handling raw then RTE food with gloves without a handwash. CDI handswash gloves change.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, plastic pans, salad spinner, slicer, and tomatoe slicer that was soiled with food debris. CDI items moved to sink for cleaning. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed tilapia at 47F, cheese at 51, and mayo in prep top that was at 50F at 63F. CDI items discarded. Verification required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees on the line that were working with food while wearing bracelets and watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without any hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in kitchen and are near disha machine caulking in need of cleaning. Repeat.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees going in and out of walk in and continue food prep with gloves. CDI hands washed gloves changed. Repeat. Suggest facility clean handles of walk in and reach ins in the begining of prep and wash, rinse, and sanitize handles to prevent glove contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cheese in salad prep at 52F from night before and other items in far left unit at the top left side above 45F. CDI items discarded. Repeat. Facility had mechanic to look at unit. Facility is actively using frozen plastic pans to maintain temperatures. Suggest facility look into getting new units or improving air flow in current units. Repeat.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed racks throughout facility, dish machine area, floors and drains by dish in need of cleaning, vents and bathroom stall in mens bathroom in need of cleaning, and interiors of reach in units in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored neat utensils used for facility and employee walking around in kitchen with drink in hand.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed front handsink on line without paper towels. CDI paper towels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle raw fish with gloves and continue RTE food prep and another go in and out of walk in unit with gloves and continue food prep. CDI gloves changed and hands washed.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed chemical dish machine at 0ppm. CDI machine primed to 50ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed au jus and queso in hot steamer units below 135F. CDI items reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed tilapia, andouille sausage, shredded lettuce, blanched broccoli, rice, roasted corn, and blue cheese above 45F. CDI items cooled down. Repeat.

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 spring mix, chicken salad, and half and half not dated and hot dogs with the wrong date. CDI items dated appropriately.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed lettuce in deep plastic containers, boiled eggs in an inadequate ice bath where eggs where above ice water level. CDI boiled eggs placed in walk in and lettuce split up into smaller portions. Repeat.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed all sanitizer buckets stored on the floor. Repeat. 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 sanitizer bucket soiled with food debris. CDI bucket changed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interioir of reach ins, racks in walk in and reach in units, microwaves, ice scoop bin, clean side of the drainboard by dish machine, and gaskets soiled with debris. 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 racks in walk in and dry storage area that were begining to rust and split gaskets throughout kitchen area.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee cupping sauces bare handed then put gloves on without washing hands. CDI by instruction. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stacked as clean with food debris CDI took to rewash . Also noted ice machine with build up of mold and in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 bins of lettuce in ice baths overstacked and above 45 degrees removed half the volume in both pans see temperature chart remaining volume taken to walk in to cool. CDI . Further recommended that if lettuce is to be stored this way that it be placed on time.

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 romaine and iceberg lettuce cooling covered after prep . CDI vented to cool.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer buckets stored on floor upon arriving after line inspection buckets were on shelves. -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 numerous gaskets in need of replacement in refrigeration units. - 0 points-

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

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed date that shellfish container is emptied is not being recorded on shellfish tags . 10 day verification required.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed all sanitizer buckets had no measurable sanitizer at time of inspection. It was discovered that the rack holding sanitizer container had fallen and sanitizer was not being add to automixer. CDI sanitizer rehung and proper concentrations were achieved.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed seared ahi tuna and 7 oz baseball cut sirloin do not have reminders on menus to alert customers to consumer advisory.

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 portioned out to cool in plastic bags and stacked in metal pan. CDI rice placed in single layer on sheet pan and placed in speed rack to cool see temperature chart.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice containers and oil bottles not labled at grill. CDI PIC labled containers.-0 points-

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 scoop for sour cream stored in water measuring 81 degrees. Repeat violation. CDI PIC removed utensil.

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

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

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf - Observed cook cut up avocado on bare hands and touch ready to eat fries with bare hands. CDI- Food was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Tomato dicer and onion slicer observed soiled. CDI- Items were rewashed. 4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer in two buckets read 50 and 100 ppm. CDI- All buckets were changed with fresh sanitizer reading 200 ppm Change sanitizing solution at a frequency needed based on use. Remember that cloth towels will absorb the quat sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Tomatoes, lettuce, onion, rice, pico, guacamole, chicken, turkey, greenbeans (55F), chicken salad (48F), and broccoli (51F) were out of temperature compliance. CDI- All foods were placed in walk in cooler for rapid cooling, PIC stated that all foods were placed on make line at 11 am. All three make top units across from grill line are not in good working condition. Make units are not maintaining foods at 45F or below. Units must be repaired within 10 days to ensure that food with be maintained at proper temperatures. Establishment shall use ice baths until units are repaired and must continue to monitor all foods. When foods are in ice baths they shall maintain a temperature of 45F or below at all times. PIC states that make top units do not have enough room to properly vent causing them to over heat. A plan through corporate is set in place.

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 - 0 pts - Broccoli tightly wrapped in portioned bags in deep containers read 48F. Ensure that broccoli is properly cooled prior to stacking in deep pans.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - One wet wiping cloth stored on prep surface. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- All sanitizing buckets are being stored on the floor.

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. - Butter scooper stored in water at room temperature. Two scoop handles stored in direct contact with flour, hummus, and single service containers with no handles in salad dressing.

4-501.11 Maintain equipment in good repair. - 0 pts - Shelving in walk in freezer , some in the walk in cooler, and utensil drying are beginning to rust. Assess and replace. Hand sink faucet on right in women's rest room needs repair.

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.- 0 pts - Floors at grill station have thick gaps that are not grouted. PIC states floors will be repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dark build up inside chute of ise machine. CDI - Ice machine cleaned during the inspection. Repeat violation.

General Comment3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso cheese in steam table holding below 135F; all other hot items in temp. CDI - Queso cheese discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce and tomatoes on prep line and tilapia in cold drawer held above 45F. CDI - Items were relocated to walk in cooler to rapidly cool.

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. Knife stored with blade between prep units. CDI - Knife sent to dish area. Repeat Violation.

General Commnent4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board at pizza make station has deep, dark scoring. Resurface or replace.

General Commnet4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on walk in cooler shelving. Clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on shelf above prep counter. CDI - Relocated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed paper strips in on hand sink; lemon seeds in hand sink near door to bar area. CDI - Items removed, discussed with PIC that hand sinks are for handwashing only. 6-301.14 Post a handwash sign at each handsink. No handwashing signs at hand sinks in kitchen. CDI -Handwashing signs given to PIC; posted at each handwashing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Build up inside soda gun nozzle at bar. CDI - Cleaned during the inspection. 4-501.114 Maintain sanitizer at correct concentrations. -P One sanitizer bucket in kitchen reading 0ppm. CDI - Bucket emptied; others avialable at correct concentration.

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 Sliced tomatoes in walk in cooler dated "8-5" and pulled pork in low boy line cooler dated "8-18". CDI - Items discarded during the inspection.

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. Knife stored on shelf in walk in cooler, knife stored between lids of flip top prep unit, ramekins with no handles stored in pans of dressing. CDI - Knives and ramekins sent to dirty dish area.

4-502.11(A) Maintain utensils in good repair. Observed plastic food pans damaged from use in steamer, one plastic lid cracked. All discarded. 4-501.11 Maintain equipment in good repair. Observed handle missing from walk in cooler door, one cold drawer at cook line damaged. Maintenance scheduled for today. Monitor temperatures in cold drawer closely until repaired.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug missing on dumpster. Call solid waste service provider to request drain plug installation.

2-401.11 Eating, Drinking, or Using Tobacco- Store all employee beverages below work contact surfaces. Observed employee beverages stored above food prep areas and on food prep tables. CDI by removing beverages and storing below work contact surfaces.

3-203.12 Shellstock, Maintaining Identification- The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Observed tags without date marks. CDI by date marking tags.

3-304.14 Wiping Cloths, Use Limitation- Store all wet wiping cloths in sanitizing solution when not in use. Observed wet wiping cloths stored on cutting boards and other food prep surfaces. CDI by placing in sani buckets.

Ensure handsink is maintained accessible at all times, observed lettuce cart in front of handsink, CDI by moving.

Ensure food contact surfaces are maintained clean to sight and touch. Observed some food debris on scoops, metal pans, CDI by rewashing.

Ensure all raw animal foods are cooked to proper temperature as required in the rules. Fish is required to reach 145F for 15 seconds. Observed salmon 122F pulled for service, CDI by returning to grill to finish cooking. Observed salmon to reach 146F.

3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed chicken 118F, cheese sauce 120F in steamer being used for hot holding, CDI by discarding. Ensure hot holding is being done in equipment designed to hot hold.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed pico, cheese 46F, butter 50F softened in cooler, CDI by cooling.

Ensure utensils are properly stored, observed butter scoop being stored in room temperature standing water, knives stored in spacce between prep coolers that is not clean and cleanable.

Maintain floors, walls, and ceilings in good repair, observed floor damage, facility is aware and working to redo floors.