CHILI'S GRILL & BAR #66

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 2 full trays of cooked pork ribs at 43-44F. Ribs are cooked, rested for 10 minutes, wrapped in plastic, then placed in the WIC to cool. Ribs did not meet the appropriate cooling parameters from the previous days of cooling. -CDI- PIC voluntarily discarded the necessary items. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed TCS food items such as pico, diced tomatoes, Raw chicken, raw steak, etc. all above 41F after being cooled from an ambient temperature from previous days or earlier in the morning from the day of the inspection. Items did not meet the appropriate cooling parameters. PIC voluntarily discarded all necessary TCS food items. The ambient temperature of the WIC was recorded at 43F. 3 day VERIFICATION REQUIRED*** (see comment addendum) (1.5 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato soup, skillet queso, and southwest queso below 135F while said to be hot holding. -CDI- Items were voluntarily discarded. (0 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Avocado ranch, regular ranch, pico de gallo, raw salmon, raw shrimp, and diced tomatoes all on the cook-line in various flip top units 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 .

3-501.15 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 ribs that got cooled in tightly wrapped plastic unable top reach appropriate cooling parameters. Other TCS food items were also being cooled in a WIC with an ambient temperature of 43F. -CDI- All TCS food items were voluntarily discarded. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on insert containers that were stacked together. EHS noticed improvements from last inspection. Verification not required. Points are not escalated. (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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed items without date marks. PIC stated that the items were prepared the day prior to inspection and that the labeling machine was currently not working. -CDI- PIC correctly date marked the necessary items. (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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed garlic butter that had not been time stamped for it 4 hour holding time. PIC stated that they had just made the garlic butter. -CDI- Time stamp was provided. (0 pts)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed containers wet stacked while stored as clean. -CDI- Containers were separated 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 debris/residue on the plastic shelves in the WIC. Increase cleaning frequency. REPEAT*** (0.5 pts)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed pooled water on the floor in the WIC. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacks of plastic containers with sticker residue still on them thus contaminating the containers they were stacked with while being stored as clean. -CDI- PIC placed the containers in the dish pit to be W/R/S and have the residue removed. (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 all TCS food items in the middle flip top unit on the cook line above 41F. The ambient temperature of the unit was recorded at 66F. An employee stated that the items were placed in the unit around 9:30am. The PIC noticed that the top half of the unit was not turned on. -CDI- The necessary items were placed in the WIC to cool back down to 41F and the PIC turned on the top half of the unit which was set to 37F. (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 .

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 pooled water in one of the low boy units as well as slight accumulation of food debris/residue on the plastic shelves in the WIC. Increase cleaning frequency. (0 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in between the floor tiles throughout the facility. Repair the grout. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in the hand sink by the to-go counter causing the sink to be backed up. Do not use hand sinks for any other purpose besides hand washing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink by the to go station and the paper towel dispenser no working properly in the back of the kitchen. -CDI- PIC provided paper towels and fixed the paper towel dispenser during inspection. (1 pt)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked ribs that had not been cooled within the appropriate parameters. The ribs were cooked 08/18. PIC stated that as soon as the ribs are pulled from the oven they are wrapped in plastic and then placed in the WIC to cool. Ribs were found at 42-46F. -CDI- PIC voluntarily discarded the ribs. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed 19 full racks of cooked ribs date marked 08/13. The ribs had exceeded their 7 day date mark. -CDI- PIC voluntarily discarded the expired ribs. (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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed garlic spread held on TPHC not have any time stamps. -CDI- PIC voluntarily discarded the garlic spread and replaced it with new product with proper time stamp. (0 pts)

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 ribs wrapped in plastic that were not able to cool properly. -CDI- PIC voluntarily discarded the ribs. EHS provided coaching on proper cooling methods. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed steaks thawing under running water that was recorded at 84F. Running water is an approved method of thawing as long as it is at 70F or below. -CDI- Employee placed the steaks on a shallow sheet tray and placed them in the WIC to thaw appropriately. (0.5 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 squeeze bottles and shaker containers of seasoning without labels. Label all working containers with the common name of the product when is it no longer in its original container. REPEAT*** (1 pt)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being placed directly on the floor form a shipment earlier in the morning. -CDI- Employees started to placed the boxes of food off of the floor without correction from EHS. No points taken. (0 pts)

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed ice cream scoops in still water while being stored. Water must be running to eliminate food debris. -CDI- Water was turned on. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed damaged pipe under the dump sink in the dish pit causing leaks. Employee has been using a bus lug to collect the leaking water and dumping it in the mop sink. Repair broken/leaking pipe to avoid leaking. (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed hand mixer stored as clean with food residue around the inside of the blade. CDI - PIC removed hand mixer and placed in dish machine to wash, rinse, and sanitize. (1.5) 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwaves accumulating food residue around the inside of the cavity.

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 three bottles of sauce (cilantro pesto, ancho paste, sante sauce). CDI - PIC added labels to bottles (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 AC vents above grills accumulating a lot of dust and residue. Observed two AC vents by WIC door accumulating dust/residue. Increase cleaning frequency to avoid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic spread being held at room temperature. Spread contains garlic/oil as well as milk. Container states to keep refrigerated. PIC could not identify or provide documentation stating it is not TCS. CDI- Item will be placed on time until documentation can be provided. EHS provided facility with TPHC form to keep on file for next inspection. 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 is not been labeled, or if the label is incorrect. -P Observed numerous containers out of date. CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer being stored on top of make table next to fryer. CDI- PIC moved sanitizer bucket to prep surface that is not currently in use for storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees preparing food without a hair restraint. CDI- PIC instructed employees to don hair restraints.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Facility utilizing to-go bowls for scoops in TCS foods. The side of the bowls were submerged in the food. CDI- Bowls were discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ROP salmon thawing completely submerged under running water with a temperature of 84F. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, and thawing completely submerged with a water temperature of 70F or below. CDI - Salmon was taken to prep table to begin processing. -0.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -REPEAT- -1 point-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored in area where food is subject to contamination. CDI- PIC moved drinks to bottom shelf of units.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee use bare hands to turn off faucet after proper hand wash. CDI- EHS educated employee on using a barrier and had employee rewash hands. REPEAT 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee use gloves to touch raw hamburger and change gloves without hand wash. CDI- PIC intervened and had employee wash hands before donning new gloves. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near drink station. CDI- PIC put paper towels in dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket on cook line with concentration of 50ppm. CDI- PIC changed sanitizer bucket to have sanitizer of 200ppm. 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/y0Sjmna

3-501.16(A)(1) Maintain foods in hot holding at 135F or above. -P Observed chicken wings, chicken tenders, grilled chicken breast and fries below 135F, see temperature chart. CDI- PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed onions and peppers, raw chicken, and grilled chicken strips above 41F, see temperature chart. CDI- PIC put items in freezer to cool for correction. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with bracelets on preparing food. CDI- PIC had employee remove bracelets. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed server preparing salad without hair restraint. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked wet on drying rack. CDI- PIC unstacked dishes to promote air drying.

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 sticker residue on the outside of metal pans. Rewash.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed and employee preparing straws and wiped her nose without washing. CDI - Education used to correct. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee put gloves on to prepare food without washing their hands first. CDI - Employee washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed three employees turn the faucet off with bare hands after washing. CDI - Education used to correct.

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed house-made rice being reheated to 135 in a microwave. CDI - Item was reheated to reach 165.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed three containers of Pico de Gallo that did not cool to 41 within 4 hours of being prepared. CDI - Items were 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 cooling pico de gallo in double pans with lids. Items did not cool within the time required. CDI - Items were voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several servers plating food with bracelets and watches on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several waitresses playing food without hair restraints.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed two wooden plate holders that had flakes of burnt wood coming off.

6-101.11/6-201.11 Floors, walls and ceilings shall be smooth and easily cleanable. Observed areas of the kitchen with no grouting and deep gaps.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee handling cell phone with gloves on then proceed to handles seasonings and fry tortilla chips by placing them in fryer with gloved hand. CDI: Employee removed gloves, washed hands, then donned new gloves.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed food items in fliptop unit between flat top and oven being held on TPHC due to equipment not functioning properly. PIC stated that there is a work order in for the unit and that emergency TPHC is in use. PIC did not have written procedures for TPHC. CDI: PIC and EHS filled out TPHC procedures for items in unit being held using TPHC. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed fliptop unit at cook line being used with TPHC for food items due to unit not functioning properly. PIC stated that the unit is leaking and that there is already a work order in for this unit. Facility will continue to use emergency TPHC until repairs are made.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with food residue. EHS discussed with PIC Kayla and will be implementing an RCP. CDI: dishes were brought back to the dish pit to be rewashed. REPEAT VIOLATION -3- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of Cole slaw sitting over the holding line in the flip top unit at 49F. Per PIC, pan was placed there not too long before inspection started. CDI: Cole slaw placed in the walk in cooler to cool back down. -0- 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 .

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 proteins and pasta made and prepped earlier cooling, but tightly covered and wrapped in the walk in cooler. CDI: items unwrapped and uncovered to allow cool air flow. -0.5- 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 .

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 units throughout the kitchen and at server station with buildup of food residue. Recommend to clean as often as needed. REPEAT VIOLATION -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed degreaser spray bottle stored in the hand sink by the walk in cooler. CDI: PIC removed -1-

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 clean dishes with food residue stored as clean on the shelves. CDI: dishes removed to be cleaned at the dish pit. REPEAT VIOLATION -3-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several microwaves with build up of food residue. Recommend to clean as needed. REPEAT VIOLATION -1-

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 dead light bulbs at the fryer hood system. Recommend to replace. REPEAT VIOLATION -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the server hand sink. CDI: paper towels provided. REPEAT VIOLATION -2-

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 several dishes with food residue stored as clean on the clean dishes shelf. CDI: dishes stored on the soiled side of dish machine to be cleaned. REPEAT VIOLATION -3-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets throughout kitchen with food residue and black buildup. Recommend to clean as often as needed. REPEAT VIOLATION -0.5-

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 dead light bulb at the hood system for fryers. Recommend to replace. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar hand sink. CDI: paper towels provided during inspection. -1-

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 a large pan of soiled dishes stored with clean dishes. CDI: soiled dishes moved to dish machine to be washed and sanitized. -3- REPEAT VIOLATION

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead insects in kitchen and storage room. Per PIC Carrie, pest control had just come out to spray a week ago. -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 gaskets throughout the kitchen with food and black build up. Recommend to clean as often as needed. -0-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed steak knife stored in the bar hand sink. CDI: steak knife removed. -0-

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 a couple plastic pans with food residue stored as clean. CDI: pans taken to the dish machine to be cleaned. -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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 2 pans of brisket in the walk in cooler dated past 7 days. CDI: briskets voluntarily discarded. -1.5-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of to-go trays stored on the floor in the storage room. REPEAT VIOLATION -1-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grouting throughout the kitchen. Recommend to re-grout. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility has no written procedures for a vomit and diarrhea clean up plan. EHS has emailed PIC a copy. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the server station hand sink. CDI: paper towels were refilled. -1-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a container of red peppers in the prep unit growing mold. CDI: item was voluntarily discarded. REPEAT VIOLATION -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing sanitizer at 0ppm. Facility is to use the 3 comp sink to wash/rinse/sanitize until dish machine is working correctly. PIC has called Ecolab to come fix it. VR within 3 days to ensure dish machine is working properly. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several individually packaged deli meat and brisket in the flip top by the grill overly stacked at 50F-60F. PIC stated items were brought into the unit about an hour ago. CDI: items were brought back into the walk in to quickly cool to 41F or below. Observed individually packaged salsa in the flip top at the server station 55F. PIC stated those were just packaged. CDI: all salsa cups were moved to the walk in cooler to quickly cool. Observed chip butter that has garlic butter as the base. Per manufacturer, garlic butter must be kept refrigerated. Chip butter was at 70F. CDI: PIC voluntarily discarded and will be looking to use Time as a Public Health Control on it to keep it at room temperature. A TPHC template has been emailed to PIC, filled out, and approved by EHS during inspection . -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 4 containers of black beans and 6 containers of salsa in the walk in cooler tightly closed. CDI: EHS vented all containers to allow cold air to flow through. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of plastic cups stored on the floor in the dry storage room. REPEAT VIOLATION -0.5-

2-301.14 When to Wash - P Observed employee washed hands and turned off faucet without a barrier. EHS intervened and explained the importance of turning off the faucet with a barrier. CDI: employee rewashed hands and turned off faucet with barrier -2-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed 2 containers of lettuce in the walk in cooler turning brown and unsafe to consume. CDI: PIC voluntarily discarded -0-

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 4 sheet pans of pork ribs cooked on 8/14 and 8/15 at 43F and 44F. PIC stated cooling process is to put it on speed rack for hours to overnight to cool to 41F or below then wrap tightly in serinum wrap. Ambient air temp of the walk in cooler was 40F. EHS suggested to put in walk in freezer to let it cool back down below 41F then move to walk in cooler. CDI: PIC voluntarily discarded all sheet pans of pork ribs. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food stored on the walk in freezer floor. REPEAT VIOLATION -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked on the shelf by the walk in cooler. REPEAT VIOLATION -0.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service cup lids, napkins, and other items stored on the floor at the dry storage room. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets of all units on the cook line in need of cleaning. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door open. Maintain all lids and doors closed to prevent harborage of rodents and/or insects. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf OBSERVED no soap at the bar handwash sink. CDI. PIC replenished soap. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf OBSERVED no paper towels at the handwash sink by the walk in cooler. CDI.PIC refilled dispenser with paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED cooked wings in a container at the flip top headed towards the dry storage, cooked wings in the lowboy under same unit, shredded cheese at the soup station, and salsa in the flip top next to kitchen entrance all temping above 41F. CDI. PIC discarded wings. All other items were prepped within a hour and were placed in walk in cooler to reduce temperature.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chocolate cake along with other items on the floor in the walk in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED wet stacked plates in the dish washing area.

4-202.16 Nonfood-Contact Surfaces - C OBSERVED a heat damaged container storing a salad topping above flip top across from oven.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED sauce station across from grill in need of cleaning.

5-205.15 (B) System maintained in good repair - C OBSERVED a card board covering a clogged drain in the kitchen as well as the three comp sink in the bar area with a constant leak. PIC stated a plumber has been called to resolve issues.

6-301.11 Provide soap for handwashing at each handsink. -Pf OBSERVED broken soap container at bar handsink. CDI. PIC replaced with new soap container.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. OBSERVED wiping cloth being stored in a sanitizer below 50 ppm.

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

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 heavily soiled . CDI emptied and refilled . -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 knives stored in water measuring 88 degrees. CDI removed knives and took to reclean. -0 points-

4-501.11 Maintain equipment in good repair. Observed numerous gaskets throughout facility in need of repair.

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 in gaskets, shelving and equipment in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on food prep surface at time of inspection. CDI- drink was removed.

2-301.14 When to Wash - P Observed employee eating food and touching cell phone, put on gloves and not wash hands in-between before preparing food. CDI- Food was discarded. Employee discarded gloves and washed hands.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Rinse water at dish machine is 138 F. CDI- facility is now only using single-service utensils and containers until the unit is repaired. VR- facility has up to ten days to repair unit. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers that had food debris on them while stored in clean areas. CDI- containers were taken to 3-comp sink to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air-dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards that were stained with deep grooves in them along the prep line. Replace cutting boards. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed some cracked and pitted containers used to hold food. CDI- Containers were discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exteriors of containers, ovens, fryers, and shelving in kitchen area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed rusted a/c vents in dish machine that need to be replaced. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust and mildew from ceiling tiles and walls in kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chili, raw chicken,salsa,lettuce and other foods were cold holding >41 degrees F. in walk in cooler. Foods closer to the freezer portion were cold holding <41 degrees. Thermostat for this unit was adjusted and service operator showed up while inspection was still occurring. Also observed cooked ribs,guacomole,tomatoes, raw steaks, raw chicken and other tcs foods cold holding >41 degrees inside of refrigerator drawers. CDI- Cooler was adjusted so that all foods are now holding at 41 and below. Foods that were out of temp were discarded and other out of temp foods were moved to freezer to aggressively cool. REPEAT - 3 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes cooling while being tightly wrapped in walk in cooler. Observed bagged corn on the cob cooling inside of reach in unit near oven station. Also observed gaucomole cooling in dense amount inside of reach in unit. CDI- foods were made into shallow amounts and cooled in walk in freezer unit. -.5 points.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxed single service articles were stored on the floor in the dry storage area. Ensure that these are uplifted at least 6 inches. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease buildup and food debris on exterior of prep surfaces, cooking equipment and holding stations. Also observed beer buildup in kegs cooler along bar station. Cleaning is needed throughout. -.5 points. REPEAT

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink stored above fry expo cooler on cook line. CDI: drink was discarded.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 1 plastic food container with food debris and another with sticker residue remaining. CDI: taken to dishmachine for recleaning. Observed small slicer with minimal food debris. CDI: taken to dish pit for cleaning. Observed ice machine interior on deflector with build-up. Much improvement has been noted since last inspection, risk control plan, and intent to suspend. Continue to work on this violation until it is eliminated.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed 3 sheet pans of grilled chicken in walk-in cooler that were said to be cooled from yesterday. Product temped at 57F. Later was indicated that sheet trays had been left out of cooler for an extended period of time during delivery this morning. CDI: chicken was coluntarily discarded.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelving at dish area and walk-in cooler. Observed hood filters under grill area with accumulation of grease.

General Comment: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some areas in kitchen where floor tiles are missing/cracked. Work has been done and is scheduled to be finished at a later date.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build-up on underside rims of soda machines on both sides of kitchen, food debris remaining on onion/bell pepper and tomato slicer, build-up on ladles, and sticker labels remaining on plastic food containers. CDI: items were removed and stored at dish pit to be cleaned. (Intent to suspend issued). See attached paperwork.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed salmon, raw shrimp, and chicken inside nacho cooler above 45F (see temp chart) due to door not closing properly and being left open. CDI: ice bags were placed on products; door was closed. All other TCS food products within whole facility were in compliance. Cold hold change of 41F/below effective January 1, 2019.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic food pans.

Repeat: 4-501.11 Maintain equipment in good repair. Observed shelving starting to rust inside walk-in cooler. Observed walk-in freezer not working and being replaced with a new walk-in freezer according to PIC on Thursday. Currently there is a temporary walk-in freezer trailer out back of facility. Observed door to grill cooler and nacho cooler not closing properly.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink on prep surface on cook line and another uncovered drink on top of dishmachine. CDI: discarded

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sanitizer bucket stored inside handsink at dishmachine area. CDI: bucket removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at bar handsink. CDI: paper towels provided.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build-up on inside top of ice machine, underside rims of soda machine, food debris remaining on slicer stored as clean, and some debris on and sticker labels remaining on some plastic containers. CDI: cleaning process started on equipment. Points were escalated on this visit. Next visit may warrant resubmittal of RCP/possible intent.

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 blanco port sauce in fry cooler dated 8/26 that had expired 7 days. CDI: 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 several foods including wings in crisper cooler, corn in fry cooler, chili and black beans in nacho station cooler, honey lime dressing, and shred ck in salad cooler, and ranch dressing and corn inside walk-in cooler not dated that were made yesterday/day prior due to date marking machine not working properly. CDI: all items were properly dated.

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 sheet trays of ribs that were cooling in large portions while stacked and wrapped tightly. CDI: ribs separated on sheet trays so that product could cool properly.

General Comment: 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on the floor at fry station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed sheet trays and large white containers wet stacked on dish shelves.

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some small cutting boards and boards on salad station cooler stained and gouged. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed some plastic containers with cracks. Observed wing sauce containers damaged and no longer cleanable. Discarded.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelving at dish area and walk-in cooler. Observed dusty fan covers inside walk-in cooler.

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 employees on cook line handling ready to eat foods including cooked peppers and sandwiches with bare hands. CDI: addressed with manager; gloves donned.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer on shelf left with pieces of onion remaining. CDI: by removing and storing at dish pit area for recleaning. Much improvement noted in this area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed bottom of salsa cooler holding temperatures of 53 deg - 55 deg F and fry cooler holding food products above 45 deg F ( see temp chart). CDI: products discarded; maintenance called out. Observed chipotle butter spread left out in squeeze bottles at room temperature on cook line. Butter spread container in walk-in cooler states "Keep refrigerated". CDI: suggested holding product on TPHC, keeping product cold 45 deg F, or hot at 135 deg F. Emailed TPHC form. Return visit needed by 6/21/18

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving at dish area and inside walk-in cooler with build-up.

General Comment: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side dumpster door and grease container door open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash and grease build-up on ground at dumpster pad area.

Repeat: 1.5 pts - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 pans with sticker residue remaining and white trays stored with some food debris. CDI: removed and stored at dish pit to be cleaned. Observed soda nozzle holders with build-up. CDI: removed to be cleaned. Facility continues to show improvement and continues to follow risk control plan.

Repeat: 1 pt - 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 7 containers of penne pasta cooling in walk-in while covered. Pasta temped at 51F. CDI: pasta separated into shallow pans; alternate cooling methods were discussed with manager.

Repeat: 1 pt - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large metal pans and white trays wet stacked on dish shelf.

2 pts. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed food manager present with certificate that had expired.

REPEAT: 1.5 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed few pans with sticker residue remaining. Much improvement has been noted from previous inspections. Facility has a risk control plan in place for addressing violation. Continue to follow approved RCP . CDI: all pans were removed and stored at dish pit for recleaning.

General Comment: 0 pts. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mashed potatoes and queso in hot holding recorded below 135F(see temp chart for details). CDI: mashed potatoes reheated to 160F; queso to 165F.

REPEAT: 1.5 pts. 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 turkey in top of prep cooler not dated, ribs and wings at bottom of prep cooler without date. CDI: products dated to reflect prep/cook date.

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. 0.5 pts. Observed pans of penne pasta cooling in walk-in with lids on. CDI: transferred to shallow pan and uncovered for proper cooling.

General Comment: 0 pts. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 red quat sanitizing solution buckets on cook line at 100ppm. CDI: corrected to 200ppm.

REPEAT: 0.5 pts. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked on shelf. Much improvement has been noted. Observed additional shelving has been added to aid in proper air drying.

General Comment: 0 pts. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several areas in kitchen where there are large gaps in between flooring; floors need to be regrouted. According to manager this is being scheduled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above salsa in prep cooler at chip station. CDI, Employee food was relocated by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor build up in food contact parts of ice machine. Improvement noted. Observed minor sticker residue on pans. Improvement noted, PIC returned to be removed. Observed minor food build up on utensils, PIC returned to be cleaned. -Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes, lettuce, pico, corn salsa, cooked onions, and cooked peppers cold holding at a temperature above 45F. All food in top portion of prep cooler was above 45F, bottom portion was holding at 45F or below. PIC will call maintenance to check equipment. Ensure all TCS foods are kept at 45F or below for cold holding. VR

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken, beef, spinach, and chicken wings with out the date mark. When PIC placed a date mark, date mark did not reflect the correct date. Food was prepared on 9/17 but label read 9/18. CDI, PIC corrected labels, printing system does not back date. Ensure all labels are correct and present for any tcs food held for more than 24 hours.

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

-Repeat 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans stacked wet in the facility. Improvement was noted.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors and lids at the dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some litter not necessary to establishment, including containers that retained water. Ensure all necessary items are removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2 pts. Observed manager on duty food safety certification had expired 12/16.

Repeat: 3 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple pans stored on dish shelf with sticker residue and debris remaining. CDI: all pans removed and stored at dish pit to be cleaned. Observed lemon wedger stored with debris remaining. Observed soda nozzles and rims of soda machine at both wait stations with build-up. Observed ice machine with build-up. This issue has been repeat violation for past 5 inspections. Implement a risk control plan to ensure how dishes and all other food contact surfaces are going to be cleaned and violation is remedied. Verification required by 6/28/17 to verify risk control pan has been implemented and being followed properly.

General Comment: 0 pts. 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed ranchero chicken being reheated to 145-160F for hot hold service. CDI: chicken was placed back into microwave and reheated properly to 170F.

Repeat: 1 pt. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates and multiple pans wet stacked on dish shelf. Repeat violation for past 5 inspections.

Repeat: 0.5 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelving at dish area. Observed cleaning needed under black mats and napkin holder at bar area. Observed cleaning needed on hood vents at grill area.

General Comment: 0 pts. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors in various areas of kitchen where tile is cracked and needing to be regrouted.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mutiple pans stored on dish shelf with stickers residue and debris remaining. Continue to work on this issue as it has been a repeat violation for at least 4 inspections. CDI: pans removed and stored at dish pit to be cleaned. Observed onion slicer with debris remaining and inside rims of soda machine with build-up at wait station. CDI: nozzles removed; rims to be cleaned.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ribs cooling in walk-in cooler that were stacked and wrapped tightly. CDI: ribs moved to sheet tray to rapidly cool.

. Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed mutiple pans and plates wet stacked. Repeat for 4 inspections

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving at dish area and walk-in cooler in need of cleaning. Observed general cleaning needed on cook line. Observed inside prep coolers and gaskets in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on walls at back prep area. Observed cleaning needed on ceiling vents at wait station area.

2-401.11 Eating, drinking - observed cup of tea with tilted lid and no straw on prep table - CDI by removing item, instruction - employee drinks must have lid and straw, be located below and away from food and equipment areas - repeat

2-301.12(C) Cleaning hands - avoiding re-contamination - observed several employees turning off faucet handles with clean hands rather than using towel - CDI by instruction 2-301.14(I) When to wash - observed personal phone plugged up and stored on prep table - phone must not be stored on food or utensil areas; hands must be properly washed if phone is used - CDI by removing phone

4-601.11 (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch - observed lexan containers (numerous), condiment cups, etc., with food debris, dried liquid, stickers and sticker residue on them - 4th CONSECUTIVE VIOLATION - Recommend two-person utensil washing team work on dishwashing throughout the day to facilitate air-drying time, proper washing procedure, and better monitoring of good process - CDI by removing items to re-wash

3-501.16 (A)(2)(b) Maintain cold foods at or below 45F - found shredded cheese at 41-51F and cut cilantro at 68F at wait staff prep area - need to change insulated cold holding containers more frequently, move or insulate them from hot holding units - CDI by discarding foods

3-501.17 (1) watch marking of items and follow prescribed company procedure for holding consistently as discard dates may cause confusion - some items had 2-day discard dates that were passed, others had 5-day discard days that were passed - temps. allowed holding items for up to 7 days, but allowing foods to remain after choosing an earlier discard date increases the likelihood that foods would remain longer than 7 days.

4-204.112 (B) Thermometers provided - still had missing thermometers for a few refrigerators - repeat

3-304.14 (D) Chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil - observed sanitizer bucket with dirty towel, tomato bits and lettuce and oil droplets in it - must use 2-step process to clean surface first and follow with clean sanitizing towel

4-901.11 (A) Air dry equipment aned utensils after cleaning and sanitizing - still noting large quantity of wet nested lexan containers, plates, glasses - 3rd violation noted this year

4-501.11 (A) Maintain equipment in good repair - still some scarred cutting boards, dishracks damaged and not easily cleanable, some reach-in refrigerator with damaged/rusted edges

4-601.11 (C) Non-food contact surfaces clean - some refrigerator gaskets in need of cleaning

2-401.11 Eating, drinking - observed screw top water bottle that must be handled to remove lid, drink cup with lid but no straw, employee on cook line handling french fries and eating them with gloved hands, did not change gloves - CDI by removing items, instruction.

2-301.14(H) Hands clean & properly washed before donning gloves for working with food - observed employee remove gloves, wipe hands with paper towel, put on a new glove. (1) After engaging in other activities that contaminate hands - observed employee plating fries, put some fries in his mouth, did not wash hands or change gloves - CDI by instruction.

3-302.11 - Food separated and protected - observed boxed unwashed prodeuce stored in walk-in over RTE foods - need to store unwashed items below RTE foods - observed raw beef burgers stored over pork - must store in order of cook temp. with items requiring higher cook temp at bottom or below lower cook temp. foods - CDI by moving items - also 2 bags of open dry goods found - CDI by placing in zip locks.

4-601.11 (A) Food contact surfaces cleaned and sanitized - food contact surfaces and utensils shall be clean to sight and touch - observed large quantity of lexan pans, some plates, glasses with stickers, sticker residue, food debris, etc. on them - CDI by pulling all items to re-wash.

3-501.16(A)(1) Proper hot holding temperatures - observed to-go food with extended pick up time holding 84F on sliders - no temperature control being used - CDI removed to re-heat

3-501.17 Proper date marking - observed items with same date for storage & disposal, which was inaccurate - CDI by removing to re-label

3-501.15(B)(2) Loosely covered or uncovered if protected from overhead contamination to facilitate heat transfer - observed large container of peene pasta with fitted lid in place - pasta at 68F - CDI by venting container to cool

4-204.112(A) and (B) - Thermometers provided and accurate - thermometers in some coolers were located in back part of refrigerator to measure coldest rather than warmest part of refrigerator or were missing from coolers altogether.

2-303.11 - Personal cleanliness - food employees may not wear jewelry except for a plain wedding band, including watches, bracelets, arm bands, etc. 2-402.11 - Employees, while placing unwrapped food on plates, must wear proper hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing - observed large quantity of wet nested lexan containers, some plates and glasses

4-903.11 - single use and single service articles properly stored and handled - shall be stored in a clean dry location and protected from contamination - observed sandwich and steak picks stored in open lexans on a shelf in dry storage

4-501.11(A) Maintain equipment in good repair - observed numerous scarred cutting boards - observed containers used to freeze and hold items cold in disrepair - multiple rusted shelves throughout, rusted utensils hooks, string used to open walk-in freezer door - do not spray paint - must replace or professionally coat

4-601.11(C) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, food residue, and other debris - observed mildewed and dirty walk-in shelves, dirty refrigerator gaskets, dirty wiring, etc., over prep. line.

5-501.116 - Receptacles shall be cleaned in a manner to prevent them from developing a buildup of soil or becoming an attractant for rodents or insects - observed a buildup of food, grease on grease dumpster and food dumpster, spillage on ground.

6-202.11 - light bulbs, protective coating - observed 4 unshielded bulbs in area of prep, ice cream and other prep.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink with paper cup and other paper debris present in basin of sink next to drink dispenser. CDI - PIC removed these items. REPEAT -2- 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at two handsinks. CDI - PIC given signs today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic pans and lids stacked on rack with food debris between and sticker residue present on the outside of the containers. Remove stickers before washing so they may come off easier. CDI - PIC removed these and sent them to dish room for cleaning. -3- 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 container of ribs from three days prior without date mark at the hot line. CDI - PIC referred the product back to the backstock in the walk in. PIC stated the facility ran out of stickers. -0-

3-501.13 Use approved thawing methods. Observed steak thawing in prep sink under running water at 84F. CDI - PIC took temperature of raw steak and placed in walk in to finish thawing. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottle at the hot line without label, as well as bottles in the hostess prep on the opposite side of the hot line. Label these. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers plating soup without hair restraint. Either use dedicated staff with proper hair restraint or servers should wear hair restraints. Observed chefs with longer beards. Either trim or wear a beard guard. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups in dispenser with top cover removed. CDI - PIC placed cover on dispenser. Observed children's' cups in bin over drink dispenser without lip protection. CDI - PIC placed these in plastic. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water in bar used for bar glasses at 88F. CDI - PIC instructed refilling of solution to proper temp. Bartender stated the glasses in sanitizer had been there a while. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on the shelving over storage area for whisks and other utensils. Clean. -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. Observed grout loosening at baseboards near the mop wash. Repair. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispensor not functioning at the side entrance handsink. CDI by PIC fixing and providing towels 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed multiple handsinks with glassware stored in them, and the rear dishwashing area handsink stored with a wet wiping cloth inside the handsink. Insure that handsinks are used ONLY for handwashing, and are always accessible for handwashing. CDI by PIC removing items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food debris left on it while stored as clean. Observed multiple pans stacked with sticker residue on the interior surfaces, and one pan stacked with food debris on the exterior. Insure items are thoroughly cleaned. CDI by PIC removing item to the dish area.

n3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored in a handsink 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 two sanitizer buckets with less than required ppm of quaternary ammonium sanitizer. CDI by PIC refilling

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

4-501.11 Maintain equipment in good repair. Observed multiple pans and bus tubs cracked and damaged. Discarded by PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observbed ice in the basin and avocado pit on the side of a handsink in the rear prep area. Insure employees use handsinks only for handwashing. CDI by PIC removing avocado, and ice melted by EHS. 6-301.14 Post a handwash sign at each handsink. Observed mens/womens restrooms without handwashing signage.

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 noodles cooling with a lid overtop the bus tub. CDI by EHS venting pan. Insure items are vented when cooling, and then covered once the cooling process ends at 45F.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several plastic handled utensils with burnt/cracked/damaged plastic. Observed large bus tub with a cracks. Items were discarded by the PIC. 4-501.11 Maintain equipment in good repair. Observed freezer door in disrepair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris on drying pans in the rear area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster side doors open at time of inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed limes stored over cooked ribs in the walk in. Unwashed produce should not be stored over or in contact with RTE food due to the contamination risk of any outside debris falling in or coming in contact with ready to eat items. CDI by PIC moving items to a lower shelf. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils with food debris accumulated on them stored as clean, such as scoops, bag opemers and can opener blade. Observed pots and pans with stickers and sticker residue stored as clean. Insure that stickers and sticker residue are removed when items are washed, and that items that are washed/rinsed/sanitized are done so thoroughly. CDI by PIC moving the dirty items to the dish area, and removing stickers when found. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken in the fryer prep cooler at temperatures above 45F. Observed raw chicken in the prep cooler at temperatures above 45F, all other items in this unit were 45F or below. CDI by PIC discarding the chicken from the fryer area, and moving the chicken in the grill area prep cooler to the walk in to cool down.

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 grilled onions cooling in a prep unit. Onions were discarded by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple instances of wet stacking of pots, pans, dishes, lids and other utensils. Some items were pyramid stacked correctly, but all other utensils were drying while wetstacked. REPEAT VIOLATION.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked or damaged clear lexan pans and containers throughout the facility. Once items become damaged and are no longer easily cleanable, replacing or refinishing is needed. CDI by PIC discarding broken pans. REPEAT VIOLATION.

Tae 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavily soiled gaskets on the under flip top reach in units in the prep area. Gaskets and other non-food contact surfaces should be maintained clean to reduce the risk of any old food items or debris contaminating any food stored in the unit. REPEAT VIOLATION.

3-3.02.11 (A) Separate unwashed produce from ready-to-eat. Observed unwasted produce stored directly above washed lettuce. CDI items rearranged.

4-501.114 Maintain sanitizer at proper concentrations. Observed 3 sanitizer buckets below 200 ppm. CDI buckets refilled to proper concentration. 4-601.11 (A) Equipment food contact surfaces shall be clean to sight and touch. Observed can opener soiled. Observed microwave soiled. Observed surface above fajita warmer soiled, potential for food contamination.

3-501.16 (A)(1) Maintain TCS foods in hot holding at 135F or above. Observed several items in steam table<135F. CDI items reheated >165F. Steamtable turned on.

3-501.17 Date mark all TCS foods that are ready-to-eat and held longer than 24 hours. Observed ribs prepared on wednesday (3/4) not labeled. CDI ribs labeled.

3-302.12 Label all working containers of food. Observed several working containers and bottles not labeled.

3-304.14 (B) Hold in-use wet wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep table in kitchen and bar. CDI cloths put in sanitizer.

3-304.12 Store in-use utensils in clean water >135F. Observed 2 in-use utensils stored in soiled water. CDI utensils washed.

4-901.11(A) Air dry equipment after cleaning and sanitizing. Observed several containers wet stacked throughout facility.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in several coolers.

4-601.11/4-602.13 Keep equipment clean. Observed shelves soiled in WIC. Observed outer surfaces of equipment throughout kithcen collecting debris. Detail cleaning needed.

6-501.11 Floors, walls and ceiling in good repair. Observed several holes in FRP throughout kitchen. Observed wall molding in derepair near WIC. 6-502.12 Floors, walls and ceiling clean. Observed food debris under equipment and walk-in freezer and walk-in cooler.

6-202.11 Shield lights or provide shatter resistent bulbs. Observed lights not shielded in dish area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwash sink at bar used as a blender sink for the bar. Drink utensils were stored in the sink and a blender is in front of the sink. Utensils removed from sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked beef in ROP bags stored with raw meat in walk-in cooler. Both bags moved to top shelf with other RTE foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths not in sanitizer.

4-501.11 Maintain equipment in good repair. Observed salad cooler dispensing unit above line prep cooler not working properly. New unit is on order. Also noted some rusting shelves in coolers and plastic curtains missing from the ends of the dish machine so water splashes out and creates excessive moisture around the machine and on the wall and floors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outer surfaces of equipment throughout the kitchen in need of more detailed cleaning.

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 areas of the floor in the kitchen and bar area, especially under equipment in need cleaning.

6-404.11 Segregation and Location-Distressed Merchandise - PF. Damaged product shall be stored in a designated area. Observed a dented can stored with cans to be used. CDI dented can removed.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Equipment shall be air dried before storage. Observed several containers stacked wet. CDI items rewashed. REPEAT VIOLATION.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be in good repair. Observed rusted shelves in several coolers.4-501.12 Cutting Surfaces - C. Cutting surfaces shall be replaced or resurfaced when they become scored or pitted. Observed scored cutting boards.4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth and free of any cracks or breaks. Observed several broken container lids.

4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be kept clean. Observed nonfood contact surfaces of equipment soiled with food debris and microbial growth throughout facility. Equipment ledges and gaskets in need of cleaning throughout facility.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Floors shall be smooth and easily cleanable. Observed tile grout missing in several areas throughout kitchen.6-501.12 Cleaning, Frequency and Restrictions - C. Physical facilities shall be cleaned as often as necessary. Observed food debris under equipment, shelves, walk-in cooler and freezer floor and in drains throughout facility.

2-301.14 Employees must wash hands as often as necessary to prevent contamination and before putting on gloves. Observed employee rinse hands in sanitizer bucket on cook line and put on a new pair of gloves without washing hands. Observed another employee improperly wash hands. CDI by instruction. Repeat violation.

3-304.12 In-use utensils should be properly stored. Observed several scoop handles embedded in products on line. Keep handles out of food. Repeat violation.

4-901.11 (A) Air dry pands before stacking. Numerous pans stacked without air drying. Repeat violation.

2-301.14 When to Wash. Observed employees on cook line changing gloves without washing hands. Overall good handwashing seen on this inspection. CDI, discussed with PIC proper handwashing in between glove changes on cook line. Facility looking into installing handsink closer to cook line.

3-304.14 Wiping Cloths, Use Limitation. Observed wiping cloth laying on cutting board of reach-in cooler. When not in use, cloths need to be stored in chemical sanitizer.

3-304.12 In-Use Utensils, Between-Use Storage. Observed scoop handles embedded down in shredded cheese mix on cook line. Keep handles up out of the food.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed several plastic containers stacked wet on dish shelf.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed some plastic pans stacked with sticker residue from day dots. Continue to work on completely removing day dots.

4-501.12 Cutting Surfaces. Observed cutting boards with deep cuts and badly stained. (Replace).4-501.11 Good Repair and Proper Adjustment-Equipment. Observed some torn cooler gaskets. Observed cracked plastic containers and lids.

4-602.13 Nonfood Contact Surfaces. Observed cleaning needed on shelving racks at dish area. Observed heavy black grease build-up. Cleaning is needed on shelving inside walk-in cooler & inside reach-in cooler/freezer units on cook line. Clean hood system and sides of cooking equipment to remove grease build-up.

6-101.11 Surface Characteristics-Indoor Areas. Observed cleaning needed on floors inside walk-in freezer and cook line.