CHILI'S GRILL & BAR #175

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED tomatoes in the prep unit, observed chicken in the drawer, both holding at temperatures above 41F. CDI. PIC removed to the cooler and indicated it was put out today. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in sue wet wiping cloths held in solution at 0ppm. CDI. PIC replaced the solution. Repeat

4-501.11 Maintain equipment in good repair. Observed one of the RI coolers in disrepair. Facility is currently not using the unit.

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 microwaves in need of cleaning to remove food sauces, debris, and/or grease in and on microwave handles and inside surfaces. Repeat

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in sue wet wiping cloths stored on prep table. CDI. PIC removed. 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 microwaves in need of cleaning to remove food sauces, debris, and/or grease in and on microwave handles and inside surfaces.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for responding to a vomit and diarrheal clean up event. CDI. PIC was provided another. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 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 sausage in the WI without dates. Cdi. Pic dated. Repeat. ****All items in the facility were properly dated. No points taken. 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) sanitizer buckets under concentrated (approximately 50 ppm) at time of inspection while holding wiping cloths CDI - PIC remade sanitizer buckets with properly concentrated (approximately 150 ppm) sanitizer.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. CDI. PIC separated for air drying.

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 single use dishes stored with splashes on them. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed leaks in different RI coolers and equipment. Needs to be repaired.

5-501.17 Provide a covered waste bin in female restrooms. Observed one of the female waste bin without cover.

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 water leaks on the floor. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by cleaned dishes.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled equipment at pre-wash station of dish machine and proceed to handle clean equipment that passed through the dish machine without washing hands in between tasks. CDI: Employee returned bowls that were contaminated to be W/R/S and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of wings being stored in fry prep top cooler and three additional containers of wings being stored in prep reach in cooler all above 41F. See temp chart. CDI: Wings were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 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 . Observed a container of ribs being stored in prep drawer cooler without a date mark. CDI: PIC date marked ribs as they were prepared yesterday.

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 working bottles of dressings and sauces being stored in prep coolers without labels. Label working bottles of food.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a set of tongs being stored in a container of raw chicken in prep drawer cooler in which handle of tongs were resting in chicken. CDI: Employee removed tongs from container of chicken. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer buckets containing wiping cloths being staged in hand sink next to service sink in preparation for being filled. CDI: EHS provided education to PIC that hand sinks may only be used for hand washing and PIC removed sanitizer buckets from hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed PIC conducting line checks when she discovered 0ppm of quat sanitizer in sanitizer bucket on cook line. PIC discovered sanitizer from dispenser at service sink was not putting out required concentration level. CDI: PIC adjusted hose at dispenser which ensured proper concentration level output. Bucket was refilled to 400ppm quat sanitizer.

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: 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 . Observed a covered plastic container of marinara cooling in prep reach in cooler on cook line at a rate insufficient to reach cooling parameters. See temp chart. CDI: Employee removed lid and placed container in reach in freezer to rapidly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packages of ribs thawing in prep sink under cold running water in which ribs were directly in sink and not in a bowl fully submerged in water. Also observed packages of shrimp thawing in another prep sink in buckets of water not under running water. CDI: PIC placed both items in containers in which they could be fully submerged under cold running water and water could flow over sides of containers.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being stored in a container of penne pasta in prep flip top cooler in which handle of scoop was resting on pasta. CDI: PIC repositioned scoop handle to be above food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of sautéed onions being held in prep flip top cooler at 50F. CDI: PIC voluntarily discarded onions. REPEAT. Points not escalated due to improvement since previous inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine sanitizer concentration level at 0ppm from dish machine. Sanitizer bucket leading to dish machine was close to empty. CDI: Sanitizer was replaced, dish machine concentration level was tested and measured 100ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed approx. 5 pieces of fried chicken hot holding between 122 - 130. CDI: Chicken was reheated to 176F before returning to hot holding unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed an open gallon of milk and an open gallon of chocolate milk being held in server reach in unit at 64F. CDI: PIC voluntarily discarded chocolate milk and placed gallon of milk in WIC to rapidly cool as it had been in unit for approx. 2 hours. REPEAT. Points not escalated due to improvement since previous inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a package of sausage thawing in prep sink in stagnant water. CDI: Sausage was placed in a bowl fully submerged under cold running water allowing water to flow over side of bowl.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a pair of tongs being stored in a container of raw chicken in which handle for tongs were resting in food. CDI: PIC repositioned tongs so that handle was above chicken.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two in use sanitizer buckets at stations with zero ppm quat solution in buckets. CDI-PIC adjusted sanitizer solution to 150ppm quat. -REPEAT VIOLATION- 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Santa sauce, ranch and mayo cold holding above 41F in the zone 2 flip top cooler. PIC stated that items were prepared today and came from the walk in cooler an hour prior. CDI-Items were placed back into walk in for rapid cooling. -REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed portioned containers of Cesar dressing, a container of pesto sauce, and an opened bag of salad mix in tall reach in dessert cooler without date labels. Observed salsa and sliced avocados without date marks at toppings prep top cooler without date marking labels. Observed two gallons of white milk and chocolate milk at small expo reach in cooler without date mark labels.-CDI-PIC placed date labels with all items using dates from items in walk in cooler and milks were voluntarily discarded due to not knowing date of opening. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small and large flies through out facility during inspection. Contact pest control for removal of flies.

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 2 ice cream scoops stored in stagnant water. CDI-PIC turned on running water at ice cream scoop station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large metal pans and lids being stacked while wet. -REPEAT VIOLATION-

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 behind bar area where drinks are prepared. CDI-PIC discarded drink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife stored clean with food debris on blade of knife. CDI-PIC placed knife at dish machine to be washed. 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 sliced cheese at flip top cooler nearest grill and convection oven and pico de gallo at expo flip top cooler cold holding above 41F (refer to temperature chart). PIC stated items were removed from walk in cooler at 10am and food employee may have had items sitting out of cold holding in transit to put into flip top coolers. CDI-PIC placed items back in walk in cooler to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cheese at server station without a start and end time label. CDI - PIC voluntarily discarded shredded cheese. -REPEAT VIOLATION-

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 spice shaker and three (3) working squirt bottles without labels at beside grill and at back prep table near oven. -REPEAT VIOLATION- Note: EHS observed margarine bottles at grill station held adjacent to commercial containers of margarine. These bottles area easily identified and do not contribute to the line item citation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large plastic bins and large metal pans being stacked while wet.

4-202.11 Multiuse 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 badly worn cutting boards with deep dark groves, brown discoloration at expo flip top station and condiment/topping flip top station. Replace cutting boards. VR-A visit will be conducted within 10 days to verify cutting boards have been removed or replaced.

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 microwaves in need of cleaning to remove food sauces, debris, and/or grease in and on microwave handles and inside surfaces.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed marinara sauce in steamwell 2 at a temperature of 82F. When temped, the water within the steamwell was measured at approximately 83F. Further observation by PIC and food employees established that steamwell was unplugged. CDI - PIC removed marinara sauce from steamwell and properly reheated it using microwave to a temperature of 185. Steamwell was replugged and after approximately 30 minutes water was observed at a temperature of 145F.

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 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 opened bagged lettuce in WIC and lettuce bin in salad prep drawer without date marks. PIC stated that these items had been prepped the evening before. CDI - Date marks added.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cheese at server station with a date label, but not a proper TPHC label. PIC elaborated that this item was now being held on TPHC, and that food employees had placed an ineffective label on the item. EHS and PIC reviewed TPHC plans prepared in advance, which were stored in the PIC office and properly formatted. CDI - PIC printed proper TPHC label for cheese and attached it.

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 (3) containers of Pico de gallo in WIC, labeled as prepared the morning of the inspection, at 45F with lids on. Approximately 75 minutes later, containers were observed at a temperature of 43F. CDI - PIC rotated containers to walk in freezer with lids off to improve temperature. Containers were observed at 41F prior to end of inspection. EHS provided cooling charts to PIC. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) spice shakers at prep areas in kitchen without labeling. Note: EHS observed margarine bottles at grill station held adjacent to commercial containers of margarine. These bottles area easily identified and do not contribute to the line item citation.

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 functioning dipping well at start of inspection at ice cream station. Towards the end of inspection, EHS observed dipping well as turned off. CDI - PIC turned dipping well faucet back on.

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 four (4) stacks of single service containers at kitchen prep shelves area stored with exposed food contact surfaces. One stack of single service containers was observed stored beneath server line shelving, protecting them from potential contamination. CDI - EHS and PIC reoriented single service articles to prevent potential contamination. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed kitchen entrance paper towel dispenser not providing paper towels at beginning of inspection. CDI - Paper towels provided from readily available supply.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee at grill station with watch and wrist bracelet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) sanitizer buckets marked as having been prepared at 10:17 under concentrated (approximately 50 ppm) at time of inspection while holding wiping cloths CDI - PIC remade sanitizer buckets with properly concentrated (approximately 150 ppm) sanitizer.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two (2) scoops with handles contacting shredded cheese and guacamole in the salad prep top and prep top 3, respectively. Observed tongs with handles contacting raw chicken in grill drawer. CDI - PIC pulled utensils with handles contacting TCS foods and rotated them to ware washing area for corrective cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal trays on drying racks. CDI - Metal trays were separated and allowed to dry thoroughly. All other recently washed and sanitized dishes were effectively separated out and air drying. REPEAT. No escalation in point deduction due to noted improvement from previous inspection.

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 four (4) stacks of single service containers throughout kitchen area stored with exposed food contact surfaces. CDI - EHS and PIC reoriented single service articles to prevent potential contamination. REPEAT.

4-501.11 Maintain equipment in good repair. Observed ice build up within the walk in freezer. PIC states that freezer curtain and gasket have been ordered to replace worn components to prevent ice accumulation on non food contact surface. No food contamination via ice or coolant was observed. Observed reach in freezer at fryer area with ineffective nonconducting rubber seal; when metal portion of the freezer was touched, EHS received mild shock. Repair nonconducting seal of freezer to prevent potential staff injury.

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 chicken marinade stored next to chicken in WIC, beneath raw animal foods (shrimp, salmon, burger patties, etc.) CDI - Marinade was elevated to higher shelving to prevent potential contamination. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken marinade and tempura batter in the WIC, ice cream in the reach in freezer, and sliced cheesecake and brownie cake in the dessert reach in cooler stored with no covers 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed three (3) bags of washed lettuce stored beneath unwashed produce in the WIC. CDI - PIC relocated washed lettuce to prevent potential contamination.

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 three (3) bins of bagged cooked chicken wings in the cooked chicken prep unit at 45F, 43F and 46F respectively above the fill line of the bins. Beneath the fill line, bagged chicken temperatures registered at 35F, 40F, and 33F, respectively. Observed shredded cheese at server prep line at 81F, above an ice bath of melted ice. CDI - PIC rotated above temperature portion of cooked chicken to WIC for corrective cooling. PIC voluntarily disposed of remaining portion of out of temperature shredded cheese. REPEAT No escalation in point deduction due to noted improvement from previous inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled sauces within the kitchen area, including mayonnaises at the salad prep top, butter at the grill area, cilantro sauce at main prep top 1, and oil and vinegar at the server prep top.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers on dry racks. CDI - containers were separated and allowed to dry thouroughly. REPEAT

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 two (2) stacks of single service lids at the salad prep area stored with exposed food contact surfaces. CDI - EHS and PIC reoriented single service lids to prevent potential contamination.

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 minor food soil and debris accumulation of non food contact surfaces, most notably food debris at the bottom interior surface of reach in freezer and staining of server area reach in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open at the time of inspection. CDI - Dumpster door was closed prior to returning to interior premises.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed spoiled onions in the dry storage area. CDI - onions were disposed of.

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 chicken in multiple cold holding points above the required temperature for the cold holding of TCS foods. CDI - chicken was removed from food prep and moved into the walk in freezer for corrective cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of food from an earlier delivery stored directly on the floor of the walk in freezer. No escalation in point deduction due to noted improvement from previous inspection. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers on dry racks. CDI - containers were separated and allowed to dry thouroughly.

4-501.11 Maintain equipment in good repair. Observed WIC with an ambient temperature of 47F. Internal temperature gauge was recorded at 49F.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with missing door. Service order verified for repair.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink near dish area. CDI - Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in servers station. CDI - Paper towels provided. - 1 -

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 2 pieces of chicken hot holding at 130F. CDI - Items reheated to 169F before being placed back into hot holding. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed container of pickles stored on the floor in walk in cooler. CDI - Pickles moved off of floor. - 1 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint. CDI - Hair restraint donned. - 0 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. - 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 wall behind prep area in need of cleaning. - 0.5 -

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sinks in kitchen area blocked by sanitizer containers and a large white pan. CDI - Items removed. Maintain access to hand sinks at all times. - 1-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 cooked penne cooling covered, in reach in cooler at 71F. CDI - Item was moved to walk in cooler and uncovered to allow proper cooling. Items reached temperature within the required parameters. - REPEAT - 0.5 - * Points remain the same due to significant improvement in cooling! *

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic pans wet stacked at dish storage station. - REPEAT - 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 missing tile at bar. Observed grout missing from in between floor tiles in kitchen area. Missing grout and tiles are causing water to pool. - REPEAT - 1 - * PIC stated they have scheduled floor work to be done. Facility has repaired many missing tiles already. Great improvement being made by facility *

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed lack of oversight throughout the kitchen as evidenced by improper hot and cold holding temperatures, improper date marking, and availability of stocked hand sinks. Manager is a certified food protection manager and has knowledge of food safety practices, however, this has not been well communicated to the staff. Manager is new to the store and is still implementing changes. Staff on site were educated today during inspection. EHS recommends holding staff meeting and conducting food safety meeting with regular EHS to discuss food safety practices. - REPEAT -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan available at facility. Facility’s as emailed plan with verification of receipt last inspection. CDI - PIC was provided with vomit and diarrheal plan. - REPEAT - 0.5 -

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 drink stored on cutting board at cook line. CDI - Drink moved. - REPEAT - 1 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap dispensing at handsink. CDI - PIC provided hand soap. -REPEAT - 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 cutting board stored as clean with food debris present. Observed scoop stored with dried food debris present. CDI - Items moved to dish machine to be washed, rinsed, and sanitized. - 1.5 -

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 wings and egg rolls hot holding below 135F (see temp chart). CDI - Items rapidly reheated to 165F before being placed back into hot holding. - REPEAT - 3 -

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 turkey, chicken, and pepperoni cold holding in middle unit at 50F. Prep top lid was open, and food items had been placed in recently. Ambient temperature reading 40F. CDI - Ice was added to items to rapidly cool them. Observed ribs cold holding in unit at 47F. Other foods in unit reading 41F. Observed milk, salsa, and ranch held in prep top art 50. PIC states unit is broken and items are on ice baths. TPHC filled out to hold items on TPHC until unit is repaired. CDI - Ribs discarded. - REPEAT - 3 -

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 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 salads prepped yesterday morning without dates marked. CDI - Dates marked. - 1.5 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of steel cleaner above napkins in dry storage at bar. CDI - Steel cleaner removed. - 1 -

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 penne & onions and peppers cooling inside of prep units. Items had around 30 minutes left of cooling time and were reading between 48-50F. CDI - Items moved to walk in cooler to rapidly cool. - 0.5 -

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 reduced oxygen packaged fish thawing fully packaged in walk in cooler. EHS discussed need to cut open/remove reduced oxygen packaged fish from packaging while thawing. - 0 -

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed few cockroaches throughout facility. - 1 - *Most were spotted behind conveyor grill. Heavy build up of food debris and grease. This area needs to be cleaned thoroughly to protect against pest and insect harborage.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed containers of pickles stored on floor in walk in cooler. Maintain items off of floor. - 1 -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food items with watch on. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed few wet wiping cloths stored on cutting boards throughout inspection. Maintain items in sanitizer solution. - 0.5 -

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present. Be sure to wash all fruits and vegetables and remove stickers prior to use. - 0 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop stored with handle touching cheese. Observed plastic scoop stored inside of sauce container in walk in cooler. CDI - Scoops removed - REPEAT - 1 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked at dish drying station. - REPEAT - 1 -

4-202.11 Multiuse 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 containers with melted, not smooth areas. Observed few plastic containers with cracks. CDI - Some items discarded. EHS recommends PIC to go through all containers and toss any that have cracks, chips, or not smooth areas unable to properly washed, rinsed, and sanitized. - REPEAT - 1 -

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer capable of measuring high temperature dish machine. a VR will occur no later than 3/5/2022 to ensure thermometer has been purchased. - REPEAT - 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 significant food debris present inside of all reach in units. Observed sticky buildup on outside of equipment on cook line. Observed encrusted grease present on outside of grill. Facility is in need of deep clean. - REPEAT - 1 -

5-205.15 Maintain a plumbing system in good repair. Observed hand sink at server area near microwave with no cold water. Cold water does not dispense. Hot water reading a minimum of 123F. The sink is unusable for hand washing due to a potential burn hazard. Repair sink to provide cold water so that hand washing can be done safely. - REPEAT - 2 -

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 missing grout between new tiles in kitchen area. Observed floor damage to bar area in need of repair. These gaps are holding water. * Facility has repaired tiles in kitchen but needs to repair grout so that same problem doesn’t happen again * - REPEAT - 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 significant encrusted food debris on floor/wall junction behind conveyor grill. Clean as needed to protect against buildup and pest/insect harborage. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused equipment stored outside of facility in caged area. Discard as needed if not in use. - REPEAT - - 1 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored above margarita machine at bar area. - REPEAT - 1 -

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed lack of oversight throughout kitchen as evidenced by improper hand washing, glove usage, hot holding, and availability of hand sinks. Manager is a certified food protection manager, and has knowledge of food safety practices, however, this has not been well communicated to the staff. Staff on site were educated today during inspection. EHS recommends holding meeting to educate all staff members. - REPEAT - 1 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan on site during inspection today. CDI by education. Vomit and diarrheal plan were emailed to PIC today. - 0 -

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 eating tomatoes while he was prepping them. Employees must eat only in areas that do not contamination facility food items or equipment. CDI - The rest of the tomatoes on the sheet pan were discarded. - 0.5 -

2-301.14 When to Wash (P) Observed employee eating with gloves on while prepping tomatoes, and move to prep other food items without first washing hands and changing gloves. Observed employee handle personal cell phone and move to handle food items without washing hands or changing gloves. Observed various employees touching clothes/mask and then move to handle food items without first washing hands and changing gloves. Observed employee handle raw chicken at breading station, remove glove, and move to don another glove without first washing hands. CDI - Employees hands washed. Discussion of when hand washing is needed occurred with PIC. - 2 -

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed sanitizer buckets stored inside of hand sink by dish machine. Observed no soap able to be dispensed at hand sink at dish machine. CDI - Sanitizer buckets removed. Soap removed from dispenser. Soap is able to come out of container once removed from dispenser. PIC states he believes dispenser needs new battery. - REPEAT - 2 -

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter provided for salmon that is served undercooked. Provide parasite destruction letter for any undercooked seafood items. A VR is required by 11/24/2021 to check facility parasite destruction letter. - 1 -

3-304.15 (A) Gloves, Use Limitation (P) Observed employee eating with gloves on while prepping tomatoes, and move to prep other food items without first washing hands and changing gloves. Observed employee handle personal cell phone and move to handle food items without washing hands or changing gloves. Observed various employees touching clothes/mask and then move to handle food items without first washing hands and changing gloves. Observed employee handle raw chicken at breading station, remove glove, and move to don another glove without first washing hands. CDI - Employees hands washed and gloves. Discussion of when hand washing and glove usage is needed occurred with PIC. 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 chicken stored above ready to eat foods in walk in cooler. CDI - Storage order rearranged - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed corn, queso, and rice hot holding in steam tables between 69-90F. CDI - Items were rapidly reheated before being placed back into hot holding. PIC stated he doesn’t believe some of the food items were properly reheated prior to being placed in to hot holding. Steam well temperature reading 130F. Be sure unit is to hot holding temperature and items are fully reheated prior to placing into hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and cheese in small prep unit reading 50F. PIC states they have been using ice bags on these units. Ambient temp of unit reading 40F. Top of prep unit reading 39F. Observed ribs reading 43-43F in reach in separate unit. All other items reading 39F. CDI - Ice bags added to items in unit.. - REPEAT - 3 - * Facility has greatly improved with cold holding *

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory asterisk provided at salmon that PIC stated was offered undercooked. A VR will occur by 11/24/2021 to ensure consumer advisory has been noted on menu. - 0.5 -

3-307.11 Miscellaneous Sources of Contamination (C) Observed piece of cardboard covering pre-made salad in reach in unit. PIC stated they use the cardboard to separate the bowls of lettuce when they are stacked. CDI - cardboard and pre-made salad voluntarily discarded. EHS recommends use of food safe - separator, such as metal pans or foil. - 1 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop stored with handle touching food items in pasta, jalapeños, and lettuce. CDI - Scoops removed. - REPEAT - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal pans wet nested at dish drying area. Separate items to allow proper air flow for drying. - REPEAT - 1 -

4-202.11 Multiuse 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 containers with deep crevices that prevent them from being properly washed, rinsed, and sanitized. CDI - Containers were voluntarily discarded during inspection. 4-501.11 Maintain equipment in good repair. Observed gaskets needed at small prep top in kitchen area next to grill. - REPEAT - 1 -

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer present for testing high temp dish machine temperature. CDI by education. Email sent to PIC containing new requirement for max/min thermometer from the 2017 food code adaptation. - 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 inside of all reach in units in need of cleaning. Observed underside of prep tables in need of cleaning. Significant food debris build up present. - REPEAT - 1 -

5-205.15 Maintain a plumbing system in good repair. Observed handsink at server area near microwave has no cold water. Hot water was 119F. With. No cold water, the sink is not usable for hand washing due to a potential burn hazard. Employee states it is hard for them to wash their hands in the handsink due to how hot the water is. Provide cold water to the sink so that hand washing can be done safely. - REPEAT - 1 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. - REPEAT - 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 missing grout and damaged/missing tiles throughout facility. Needs immediate repair or replacing. Many of these areas are holding water and oil. PIC stated he remembers someone visiting and looking at the tiles, but nothing has been done yet. Flooring is not able to be properly cleaned. - REPEAT - 1 - 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed few pieces of equipment in dumpster enclosure that need to be discarded. * Facility has discarded items since last inspection*

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on surface of bar. Observed employee phone stored on prep top. 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 drinks, and food stored on prep top throughout facility. CDI - Items moved to bottom shelving.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed lack of oversight throughout kitchen as evidenced by improper cooling and improper sanitizer usage/concentration. Manager is a certified food protection manager, and has knowledge of food safety practices, however this has not been well communicated to the staff. CDI: Staff were educated during inspection today. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink in server area with drink build up and a straw. Ensure employees are only washing hands in this sink. CDI: Sink cleaned. REPEAT VIOLATION Some improvement as only one sink was blocked. And this was the only handsink use violation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -Pf Observed corn cobs cooling in the walk in for 3 hours above 70F. CDI: Product was voluntarily discarded. Observed corn cobs cooling in a cooler drawer after 2.5 hours above 70F. CDI: Product was voluntarily discarded. Observed penne pasta cooling after 1 hour and 55 min in deep, covered pans still at 80F. CDI: Penne was placed on sheet pans and cooled below 70F within remaining time. REPEAT VIOLATION 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 salsa cooling in walk in at a rate of .018F/min. Salsa was in deep 1/3 pans, stacked with lids. CDI: Salsa was put into an ice bath and uncovered. EHS directed PIC to stir product every 30 min to assist in cooling. Facility is following the procedures that Chili’s has in the recipe book which takes the prepared product and places it for cold holding in the fridge (no cooling steps mentioned) Due to there being fresh tomatoes in the salsa, product is TCS and must be cooled to 41F or below within 4 hours. EHS suggested placing the salsa base in the walk in cooler to pre-chill or obtain and properly use ice wands and/or ice baths. Observed shrimp cooling in the walk in cooler in deep 1/6 pans at 45F after 3 hours and 45min. CDI: Product was moved to a sheet pan and vented to cool to 41F in remaining time. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above.-P Observed corn cobs holding in steam well below 135F. CDI: Corn was voluntarily discarded. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken tenders, chicken breast filets, cheese slices, and sliced tomatoes in various prep tops holding above 41F. CDI: Tomatoes and chicken breast voluntarily discarded. Chicken tenders were used within 4 hours from placing into the cooler (TPHC for today), and cheese was rapidly cooled to 41F in the freezer as it was brought from the walk in cooler 30 min prior per PIC. Observed pico, and lettuce in cooler drawers holding above 41F. Cooler was in defrost mode during the late lunch rush that occurred during the inspection. Product in the drawers rose above 41F during this time. CDI: Ice was added to the portioned items to cool and hold them at 41F. Lettuce cooled to 41F after defrost cycle. Observed sliced beef in a container stored above the chill line in the prep top at 68F. CDI: Product was voluntarily discarded. Observed slaw mix, and pepper and onion mix in cooler drawer above 41F. CDI: PIC stated items were brought up there within 4 hours and they were moved to the walk in to rapidly cool to 41F. Observed sliced turkey in cooler drawer above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION

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 sliced turkey in reach in from 6/24. CDI: Product voluntarily discarded. REPEAT VIOLATION Significant improvement made from previous inspection. Prep and print is now working and all but the mentioned items in the facility were properly date marked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on tomatoes on line. PIC stated item was from yesterday. CDI: Tomatoes voluntarily discarded. Observed no date on the portioned pico that employee stated was made yesterday. CDI: Product was date marked properly.

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 salsa cooling in deep 1/3 pans while covered in the walk in. CDI: Product was placed in ice baths in the walk in cooler, vented, and stirred. Observed corn cobs cooling in walk in while tightly wrapped and packed in a 1/3 pan so that air could not flow around them. CDI: Corn was voluntarily discarded. Observed corn cobs cooling in cooler drawer. CDI: Corn cobs voluntarily discarded. Observed penne cooling in deep, covered 1/3 pans. CDI: Product moved to sheet pans to cool to 70F within 2 hours. Observed raw shrimp cooling in bags in deep 1/6 pans. CDI: Shrimp was moved to a sheet pan and bags opened to cool to 41F within 4 hours. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle at the grill station.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at the bar and on the line below 200ppm quat. CDI: Buckets were refilled. REPEAT VIOLATION 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor on the line. CDI: Bucket relocated to shelf.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop at the bar with handle touching the ice. CDI: Scoop was moved to be upright in the ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean near ice machine. CDI: Pans separated. REPEAT VIOLATION Some improvement as there were less wet stacked pans than during the previous inspection. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed food debris from prep area contaminating non-food contact surfaces of containers stored as clean. CDI: These containers were moved to the dish area for cleaning. Observed chopper with food debris stored above clean pans at dish area. CDI: Chopper moved for cleaning.

4-501.11 Maintain equipment in good repair. Observed several gaskets throughout facility in disrepair. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food debris on interiors of coolers, shelving, cooler gaskets, outsides of equipment and on rails of cooler drawers. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed handsink at server area near microwave has no cold water. Hot water was 126F. With no cold water, the sink is not usable for handwashing due to a potential burn hazard. Provide cold water to the sink so that handwashing can be done safely.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. CDI: PIC closed door. REPEAT VIOLATION

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several large pieces of equipment stored behind facility. Remove the items that are no longer in use to prevent pest harborage. REPEAT VIOLATION 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout and damaged tiles throughout the facility. Needs repair or replacing. Many of these areas are holding water and oil. PIC stated that there is a work order in and the company has hired someone to come and fix the heavily damaged areas. PIC stated that someone came in Wednesday to survey the floor in order to order materials to correct the damage. REPEAT VIOLATION 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 to the floors and walls throughout the facility. REPEAT VIOLATION

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed lack of oversight throughout kitchen as evidenced by improper cooling and improper sanitizer usage/concentration. Manager is a certified food protection manager, and has knowledge of food safety practices, however this has not been well communicated to the staff. CDI: Staff were educated during inspection today.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bulk sanitizer solution stored in handsink at the bar. CDI: Handsink was cleared. Observed front handsink in server area with drink build up and a straw. Ensure employees are only washing hands in this sink. CDI: Sink cleaned. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink near the walk in. CDI: Papertowels provided. REPEAT VIOLATION

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon and raw shrimp thawing on speed rack above fully cooked onions. CDI: Items reorganized 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados stored over washed broccoli and Mac n cheese in the reach in cooler on the line. CDI: Avocados rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue on 2 lids stored as clean. Overall food contact surfaces were clean. CDI: Items moved to the dish area. REPEAT VIOLATION Improvements made.

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 salsa in the walk in cooling after 4 hours at 62F. EHS discussed with PIC the procedures for making salsa. Per PIC the salsa base is kept in dry storage and is mixed with fresh tomatoes and water. Then product is put into the walk in to cool. CDI: Salsa was voluntarily discarded. 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 ribs cooling in the walk in at 0F/min. CDI: Ribs put on a sheet pan and properly cooled. Observed wings cooling at a rate of 0F/min. CDI: Wings moved to a sheet pan and properly cooled. Cooling posters provided today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders holding below 135F in the fryer holding area. Observed corn holding below 135F. CDI: Items were placed on TPHC from when they were cooked today. EHS advised PIC that items must maintain temperature or be permanently held on TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses and bean puree holding above 41F in the prep top. CDI: Products were rapidly chilled in the walk in cooler to 41F within 30 min. Observed burgers in cooler drawer holding above 41F. CDI: Products cooled to 41F, other product was cooked within 1 hour. EHS determined that employees did not get the drawer shut completely, as all other items further back in the drawers and in other drawers were below 41F. Observed one 1/3 pan of chicken breasts holding above 41F in chicken prep top. All other items were 41F and below. CDI: Chicken rapidly cooled in walk in. REPEAT VIOLATION Previous violation corrected. Overall cold holding has improved from previous inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking throughout facility. PIC stated that the printer for the labels has been down for 3 days. Items prepped today had date marks, but times were incorrect as label maker was not up and running until 1130am. Some items from previous days were dated with today’s date, as employees attempted to correct the date marking issue. Based on prep sheets, PIC was able to determine that no items were more than 3 days old. CDI: All items date marked for 3 days ago to ensure that no items are held over 7 days. A follow up visit will be made to ensure that a date marking system is being used consistently in facility.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle labeled “peroxide” for the peroxide cleaner, however the product in the bottle was clear. CDI: Bottle emptied. EHS reminded staff to ensure bottles are filled with the correctly labeled chemical.

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 salsa cooling in deep 1/3 pans while covered in the walk in. CDI: Product voluntarily discarded. Observed ribs cooling while tightly wrapped, in 2 lexans that were stacked on top of one another. CDI: Ribs were moved to sheet pans for cooling. Observed chicken wings cooling in the prep top cooler in deep 1/3 pans while portioned into plastic bags. CDI: PIC relocated wings to the walk in cooler. Wings were still not cooling. Wings moved to sheet pans.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets that were tested today were below 200ppm quat. CDI: Buckets refilled. Quat dispenser was reading just over 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean in prep area and at dish area.

4-501.11 Maintain equipment in good repair. Observed several gaskets throughout facility in disrepair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food debris on interiors of coolers, shelving, cooler gaskets, outsides of some equipment and on rails of cooler drawers. Observed food debris from prep area contaminating non-food contact surfaces of containers stored as clean.CDI: These containers were moved to the dish area for cleaning. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. CDI: PIC closed door.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several large pieces of equipment stored behind facility. Remove the items that are no longer in use to prevent pest harborage. 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 grout and damaged tiles throughout the facility. Needs repair or replacing. Many of these areas are holding water and oil. PIC stated that there is a work order in and the company is working on hiring someone to come and fix the heavily damaged areas. Observed middle walk in cooler light flickering. Repair or replace the light to ensure it maintains lighting. REPEAT VIOLATION 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 to the floors and walls throughout the facility. Have cleaned. REPEAT VIOLATION

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels to the hand sink. CDI-Paper towels were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup to several pans and slicers. CDI-All items were moved for washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding product above 41F. The unit is maintaining product at around 55F. Also observed quesadillas on the counter at 70F. CDI-Product has been discarded.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler holding product above 41F. Facility does not have adequate cold holding to maintain operations. Facility has voluntarily closed and discarded productin the walk in cooler. A work order has been placed for the repair of the unit. Facility will contact REHS Cheshire when the unit is repaired and is ready for re-open.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed leaks coming from the ceiling tiles over a prep sink area. No immediate food contamination was seen today. Manager explained a work order was in placed for the repair.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed melted cutting boards and deep grooves in the cutting boards. Needs replacing. 4-501.11 Maintain equipment in good repair. Observed missing wheel to the flip top cooler. A plastic container is holding the cooler up. Have repaired. Observed burned out light bulbs in the hoodvents. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the non food contact surfaces of the facility, including the inside of reach in coolers, the hoodvents, the outsides of equipment, gaskets. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout and damaaged tiles throughout the facility. Needs repair. 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 to the floors and walls throughout the facility. Have cleaned. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean build up from inside ice machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans found wet stacked on storage rack. Separated to allow air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from prep cooler door gaskets, walk in freezer door gasket, and food debris from inside low prep coolers at cook line.

5-402.13 Maintain sanitary sewage system.-P One floor drain behind bar area clogged with some standing water. CDI - Staff was able to clear the clog from the drain. PIC called service for a plumber to follow up.

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. 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 from ceiling tiles and hood system near air vents. Clean food debris from floors at cook line. Replace broken floor tiles at cook line and by can wash. Repair missing floor grout at cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Lemon and onion slicer had debris build-up in blade. CDI- Brought to dishwasher.

3-501.13 Use approved thawing methods. Salmon thawing without cutting package.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One in use cloth held in sink. CDI- Cloth removed, sink cleaned.

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. Knives stored in water recorded at 87F and scoop stored in water recorded at 132F (see chart). CDI- Removed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in need of resurface or replacement.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Gaskets, microwaves in need of cleaning. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by soaking pots and pans upon arrival. CDI: Pots and pans relocated. REPEAT VIOLATION

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over sour cream sauce in walk in cooler. Observed open box of raw beef in walk in freezer stored over ready to eat waffles. CDI: Items relocated. REPEAT VIOLATION

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 black beans and salsa cooling from room temp in walk in cooler. After 3 hours of cooling items were 60 and 55 respectively. CDI: Items vented, placed in ice bath, moved to walk in freezer and stirred every 10 minutes. At the 4 hour mark items were just below 41F. EHS advises pre-chilling items to eliminate cooling. PIC stated the current procedure is what corporate requires.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken holding above 41F in prep top cooler next to fryers. Cooler remained in defrost throughout inspection. CDI: Chicken voluntarily discarded. Observed items in cooler drawer under flat top above 41F. Items were below 45F and thus were kept there for service. Observed cooler drawers to right of flat top holding above 41F. CDI: Overstock items moved to walk in cooler. Observed cheese at soup station above 41F. CDI: Cheese voluntarily discarded. Observed squeeze bottles of various dressings above 41F. CDI: Items voluntarily discarded if not prepped today. If prepped today, items rapidly cooled. VERIFICATION REQUIRED REPEAT VIOLATION

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 with no date mark on it. CDI: Milk will be used by end of today, which is the use-by date on the carton. PIC stated that a gallon of milk is gone through about every 2 days. All other items properly 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 black beans and salsa prepped in deep half pans and then covered. This is the corporate standard for preparing these items. CDI: Items uncovered, placed in ice baths, and into the walk in freezer. Employees stirred product every 10 minutes.

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 bottle of oil with no label at server dressing station.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer buckets below 200ppm quat. CDI: Buckets filled to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Items separated. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed split gasket on short reach in, under hot holding for line. 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 cylindrical plastic food bowls with corroding/pitting on inside portion of container. CDI- products were discarded. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dessert cooler with food debris/build up in it. Observed gaskets on equipment throughout facility with food debris in them. Observed keg coolers at the bar with build up in them.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee using a cell phone and handling a recycling bin proceed onto other tasks without first washing his hands. CDI- discussion with PIC about hand washing, PIC instructed employee to wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large chemical bucket stored in bar handsink. CDI- bucket was relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp over cooked brisket and raw ribs over cooked onions in the walk in cooler. CDI- storage rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling raw beef with gloves on then switch to loading fajita chips into the fryers without first changing his gloves. CDI- employee changed gloves.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at 0ppm chlorine. CDI- machine was primed until a concentration of 50ppm chlorine was achieved. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 7 food containers stored clean with visible food debris on them. CDI- items were set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in a cooler near the grill and in other areas cold holding above 41F (see chart). CDI- items were relocated to walk in cooler for cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 unlabeled chemical spray bottles. CDI- bottles were labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed an employee cutting peppers before washing them.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple food storage containers stored clean and stacked while wet.

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 6 cylindrical plastic food bowls with corroding on inside portion of container. CDI- products were discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build up inside ice machine. CDI - Cleaned during the 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 Diced tomatoes cooling in flip top. CDI - Relocated to walk in cooler for rapid cool down.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on drying rack. Separate to allow air drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Replace split gasket on low prep cooler door. Replace or resurface cutting boards at cook line with heavy wear.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from walk in cooler fan guards and build up from reach in freezer door handle.

4-501.114 Maintain sanitizer at correct concentrations. -P Chemical dish machine testing at 0ppm; concentrate line not reaching concentrate in container. CDI - Line pushed back down into bucket and machine primed; now testing at 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food pans stored as clean with sticker residue and build up. CDI - Soiled pans sent to dish area for cleaning.

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 Portioned grilled onions cooling in flip top. CDI - Placed in walk in cooler for rapid cooling.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Ice scoop stored with handle contacting ice. CDI - Scoop reinserted with handle up above ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked on storage rack. Separate to allow air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves in walk in cooler and build up in basin of bar handsink; wipe out crumbs from reach in freezer.

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. Repair hole in wall next to can wash area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Stack of dish machine racks blocking the hand sink at the bar. CDI - Racks moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Couple of pans stored as clean with sticker residue or in tact sticker. CDI - Pans were pulled and sent to dish area. Point lowered due to huge improvement with debris on clean pans and the ice machine is clean today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from low prep cooler door gasket and build up of dust from walk in cooler fan guards.

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. Clean debris from floors under expo line. 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. Replace hole in FRP by mop sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 6 utensils and 8 containers stored clean with visible food debris on them. Items were set aside for recleaning during inspection. VR to ensure items are cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside ceiling of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese in an ice bath above the soup well and cooked sausage and ribs in a flip top reach in cooler cold holding above 45F (see chart). CDI- cheese was immersed fully in ice bath to allow product to cool; ribs and sausage were transferred to the walk in cooler for cooling. Points not elevated due to the facilities overall ability to keep cold TCS foods at or below 45F. EHS instructed PIC to monitor reach in cooler and schedule repairs if the unit cannot maintain foods at 45F or lower.

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 pico de gallo cooling in covered containers with product greater than 2 inches high cooling in walk in cooler. The product cooled from 52F at 10:25AM to 51F by 11:25AM. CDI- product was transferred to multiple containers and the lid was removed to promote rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed ramekins, fajita condiments metal trays, and tossing bowls stored clean and stacked while wet. Invert these items to allow air drying.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of paper towels stored on the floor in a storage closet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards along the cook line with deep gouges/burns in the surface. 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 5 plastic bowls used for microwaving foods and saucing foods with corrosion on the insides of the containers. CDI- products were discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of the chicken hot holding unit, splash debris on the underside of shelving along the prep. line/expo line, and on shelving in the walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 wet wiping cloths stored in the hand sink nearest the dish machine. CDI- cloths were removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sinks in the womens restroom. CDI- dispensers refilled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple sauce ramekins, a vegetable dicer, and 4 food storage containers stored clean with visible food debris in them. CDI- items were set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine operating at 0ppm chlorine concentration. CDI- service technician arrived on site during inspection and fixed machine. Machine was operating at ~50ppm chlorine by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in a flip top reach cooler and above the soup wells cold holding above 45F (see chart). CDI- cheese above soups was discarded; foods in reach in cooler were relocated to the walk in cooler.

7-201.11 Store toxic materials to avoid contamination. -P Observed one sanitizer bucket stored on top of a flip top cooler. CDI- bucket relocated.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed 2 sanitizer buckets with quat concentrations around 50ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed sauce ramekins stored clean and stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of the reach in freezer next to the cook line, on the floor inside the walk in freezer, and inside the hot drawer where chicken is held.

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 large hole in wall near entryway to dish room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed first handsink in the wait staff beverage station nearest the dish pit with rice debris inside and the bar sink with residue inside. CDI - Handsinks cleaned and employees reminded to only use handsinks for handwashing. -0-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pico prepared today at 2 PM still 50F at 6:30P. CDI - PIC voluntarily discarded. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders hot holding at 119F in hot holding unit. Another section was 140F. CDI - PIC adjusted unit for better temperature control and implemented monitoring of this unit and the grilled unit every 20 minutes. PIC voluntarily discarded tenders. -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 pico cooling with tight lids in place. CDI - PIC voluntarily discarded. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry storage shelf with liquid leaking on dry powder goods and canned goods. CDI - PIC voluntarily discarded these items. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on the arm of wait staff plating food. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed expeditor plating to-go orders with artificial nails with polish. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed expeditor and middle cook plating food without wearing hair restraints. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked toast racks and plastic pans. REPEAT -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup inside the reach in freezer for chicken and in the prep unit for salsa. REPEAT -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at the 3-comp sink faucets. REPEAT -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 holes in the walls. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed low lighting over the tea station near the to-go counter. -0-

5-202.12 Provide at least 100F water at handsinks.-Pf Observed the hand sink in the women's restroom not reaching 100F after several minutes of monitoring. VR within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed datemarking sticker residue on food storage containers. Improvements made to food contact surface cleanliness since last inspection. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed visible food debris on 2 thermometer probes that were not currently in use. CDI- instructed PIC to re-clean probes.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed salmon exiting the conveyor oven at 122F and chicken exiting the conveyor oven at 159F. -Pf CDI- items were sent through the conveyor oven one more time until they items were fully cooked (see chart).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items in a flip top cooler along the prep. line cold holding around ~60F and watermelon cold holding above 45F at the bar (see temp. chart). CDI- watermelon was placed into the walk in cooler for cooling, all other TCS foods were discarded. VR within 10 days to ensure the flip top cooler is holding foods at 45F or lower.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of salsa with a prep. date of 6/10 in the walk in cooler. CDI- product discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal sauce ramekins stored clean and stacked while wet. Improvements made to wet stacking since last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the walk in freezer floor, on some shelving in the walk in cooler, and inside the hot holding cabinet where grilled chicken is stored.

5-205.15 Maintain a plumbing system in good repair. Observed leaks at the handsink nearest the walk in cooler and at the 3 compartment sink faucet.

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 worn tile grouting along the cook line in the kitchen.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one unshielded light bulb in the walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 soup bowls and 8 metal/plastic food storage containers stored clean with visible food debris on them. CDI- items were set in the dish area for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese cold holding above 45F in a metal pan on the expo line. The bottom of the pan had ice in it but it was not in direct contact with the cheese container. CDI- pan was completely submerged in ice water.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed 3 sanitizer buckets with 0ppm quat concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cleaned ramekins and food storage containers stacked while wet

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the shelving in the walk in cooler, inside the hot cabinet, inside the reach in freezer near the fryers, and in areas along the cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 metal containers stacked clean with visible food debris on them, 2 measuring utensils, and 4 salad bowls. CDI- items set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in the 3 compartment sink at <150PPM. CDI- sink was drained and refilled at the proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding in a hot tray below 135F (see chart). PIC indicated the chicken was cooked and placed in the tray less than 30 minutes prior. CDI- chicken was transferred to a sheet pan and placed in the walk in cooler for cooling.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned containers stacked while wet. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C Store knives, forks, and spoons that are not pre wrapped so that only the handles are touched by employees. Observed 1 container of soup spoons located on the expo line in which the spoons were positioned so that the mouth portion of the spoon was being handled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on a napkin dispenser along the expo line, monitor screen buttons, hot tray cubby holes, clean equipment storage racks in the dish pit, and produce shelving in the walk in cooler.

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 ceiling ventilation coverings with dust accumulation on them.

Observed two lidded drinks stored over food storage/food prep areas. Drinks discarded today. Approved storage areas was discussed with PIC. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed 0ppm at the dishmachine today due to concentrate bucket being empty. Replaced and retested to correct. 4-501.114 Maintain sanitizer at correct concentrations. -P

Observed chicken holding at <135F today. Product discarded. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

3-307.11 Miscellaneous Sources of Contamination - C Observed an employee scoop ice with the beer glass. Employees must use scoop to dispense ice so the glass will not chip into the ice.

Observed a gap between the hand sink and the wall today- fill this gap in so that it is easy to clean. observed corroded door frame. Observed build up on the freezer floor. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 an employee moving freshly washed lemons from the prep sink to the storage container for them with their bare hands. Employee stopped to donn gloves and re-wash produce to correct. 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 two instances where sanitizer buckets were in handsinks. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed the one door flip top cooler unplugged and not holding TCS foods at 45F or less. Unit plugged in and it began working again. Shrimp were discarded and other foods were chilled down to 45F or less to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed two sanitizer buckets that were at <150ppm. Refilled today to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed missing/broken floor tiles and low/missing grout on floors. Observed a corroded door frame. Observed a sink that needs to be caulked back to the wall so there is no gap. 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. Clean floor near lettuce dispenser. 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 an employee making salads with no gloves on today- salads discarded and employee donned gloves. 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 two pans of penne pasta that had started cooling 2.5 hours prior and still had not fallen below 70F today- product discarded. 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 cooked onions overstacked on the line today holding at >45F- onions had been there <1 hour and were moved to chill down. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed penne pasta cooling in wrapped portions that were deeply stacked. Keep these in a thin portion before placing them in a larger metal pan where they hold in heat. Product discarded.

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

Observed build up on the pass thru, underside of the bread butterer, hood vent grrills, pizza oven, and under side of the salad holder. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed the handsink leaking today near the dishwasher. 5-205.15 Maintain a plumbing system in good repair.

Observed raw shrimp stored over a pepper and sauce today. Raw shrimp moved to seafood storage area to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed 0ppm at the dishwasher today- repaired onsite(sanitizer leak) and dishes were run back through to correct. 4-501.114 Maintain sanitizer at correct concentrations. -P

Observed lettuce that was cut 1 hour prior cooling in the crisper on the line that is designed only for storage as the product is tightly/deeply packed which leads to poor air flow. Lettuce removed and placed on to shallow pans to quickly chill 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 lime build up on the dish machine today. 4-501.14 Warewashing Equipment, Cleaning Frequency - C

Observed build up on the floor at the bar today(drains). Observed dust build up on the bar ceiling vents. 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 a light near the dish area that is missing its shield today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

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 cooked chicken being handled with bare hands before it went into the oven. This product does not reach 165F on the reheat prior to immediate service, it met only 135F today. Product discarded to correct. Wear gloves or avoid touching with bare hands, any ready to eat food that will not reach 165F before reaching the customer.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breasts that were pulled from the oven and were getting ready to be placed into hot hold cooked to <165F today. chicken put back through the oven to raise the fct to >165F. Observed a couple of thicker chicken breast pieces in the walk in that were slightly pink inside- PIC discarded to be safe.

M3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw meats in the flip top table holding at >45F today. Steaks moved to walk in to quickly cool down-one set of steaks had been prepped earlier and needed to be quickly cooled. Temps. were good earlier today and must have risen during lunch rush. Shrimp cooling quickly in the unit today with the lid closed.

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 ribs in the make table that had been made on 7/26. Do not exceed 7 days. Ribs discarded to correct today.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knives stored on a soiled knife rack today. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans stacked wet today.

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 the underside of the bread toaster. Observed grease dripping from fryer hood today.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the prewash sink at the dishmachine.

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 dust build up on the ceiling and wall near the prep area today.

6-301.12 Hand Drying Provision - PF Provide approved hand drying method at all hand sinks. Observed bar hand sink without paper towels or dryer.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed food and sticker debris on utensils on storage rack. Removed items to dish machine for rewash. The dish machine was dispensing high on detergent and service was due for adjustment today.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed chicken breading prep unit at right of friers not holding required cold temperatures. Foods had been on/in unit for less than 4 hours and were place in walkin for rapid cool down. Unit was found to have switch off and was turned on and began cooling down rapidly.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed multiple utensils and lexans tightly wet stacked. These items were returned to dish machine for rewash. There is ample shelf space for air drying.

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 batter for frier placed on ice prior to thorough chill. Gave instruction.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with watch. Gave instruction to remove.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts or stains. Replace or resurface 4-501.11 Maintain equipment in good repair. Observed multiple prep unit refrigeration with condensation leaks. One new unit is on order and repair will be called for others.

4-703.11 Hot Water and Chemical-Methods - Chemical sanitization shall meet requirements for concentration. Observed chemical dish machine not dispensing chlorine on a consistent basis. Dish machine maintenance service called while on site.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Maintain all food contact equipment and utensils properly clean and sanitized. Observed biofilm in ice machine and film on bar glasses. Cleaning w/sanitization was begun on ice machine and glasses were rewashed.

4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equiment in good repair. Observed frier baskets with broken wires. Replaced while on site. Replace/resurface all cutting boards with deep cuts or stains. Gave instruction. Observed lower reachin on wait line for salsa apparently not holding temperature below 45 F. Multiple products were found > 45 F for less than 2 hours and were time stamped for safety. Milk in unit was appropriate temperature but may have been recently placed in unit. Items were put in cold hold or immediately used.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Maintain all non-food contact equipment clean to sight and touch. Observed build up on hand sink. CDI

6-501.12 Cleaning, Frequency and Restrictions - Maintain floors under shelving in storage room clean and free of build up or debris.

All food contact surfaces shall be clean to sight and touch. Observed debris on the plates being stored above the dessert prep area. CDI- plates were moved to the dirty dish area. R.

All utensils shall be dried in a manner that prevents wet stacking. Observed plastic bins stacked wet in the dry dish area. R.

Maintain all food contact surfaces clean to sight and touch, properly washed, rinsed, and sanitized. Observed build up in bar ice bin. Gave instruction. Cleaning process was started.

2-303.11 Prohibition-Jewelry Employees must not wear rings or bracelets other than a plain band ring. Observed watch on employee. Watch removed and gave instruction of rule.

Thoroughly air dry all utensils before stacking. Observed pans tightly wet stacked. Gave instruction to add shelving for drying or washing in batches that will not exceed shelving space available.

Maintain floors and floor drains thoroughly clean. Observed that floor drains have been pressure washed as directed but one drain in dry storage area was missed. Observed mouse trap under bagged onions that needs replaced due to heavy, greasy build up on unit.