CHILI'S GRILL & BAR #485

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one flying insect by to-go order area. Increase pest control visits as needed to keep facility free of pests.

4-501.11 Maintain equipment in good repair. Observed torn gasket on upper door of reach-in freezer by fryer station. Observed ice build-up on compressor fan and interior surface of reach-in freezer by fryer station. Replace torn gasket and remove ice build-up.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed establishment without updated handout provided by EHS on previous inspection, no confirmation of employee health training. CDI- EHS provided updated handout to PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used to store brush. CDI- PIC removed brush to designated location. Ensure handsink is only used for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS items held in long flip 2 temping above 41F due to overfilling. Sliced cheese in flip top next to flat top grill temping above 41F. CDI- PIC removed items to rapidly cool due to items being put in unit in the morning. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed top of shelf holding single-use articles with debris and residue accumulation. Sticker residue on plastic pans not stacked on dish rack near dish pit. Increase cleaning frequency.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed one food employee working with equipment, single service articles, dicing chicken, and prepping a salad with the same gloved hands. After tasks food employee wiped off prep table with hands before resting at station. CDI- EHS discussed when to wash procedures with PIC, PIC had food employee remove gloves and properly wash hands before donning gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 9-stack of sheet packs with food debris and residue accumulation, 6-stack of deep metal pans stacked with residue accumulation, all stored as clean. CDI- PIC removed unclean dishes to dish machine. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed sheet pans and metal pans stacked on storage racks throughout establishment. Air dry equipment before stacking or storing.

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. 6-101.11/6-201.11 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 floor tiles near fryers in need of grout repair to allow for easy cleaning, ceiling tiles over prep sinks in disrepair, and ventilation cover at back of establishment in disrepair. 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 ceiling tile lining above cook line with residue and dust accumulation. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed fry baskets, stored as clean, with food debris and build up. Fry baskets were taken to dish machine to be washed, rinsed, and sanitized. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shaker containers of ingredients without labels in kitchen. Labeling strategies were discussed with PIC including labeling shelving where squeeze bottles are kept. -REPEAT- 2 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house fly in rear of kitchen. Control insects to prevent infestation. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, debris, and residues on non-food contact surfaces of breading station and on inner surfaces of reach in cooler. Observed build up of debris on freezer used to store ice cream. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded iceberg, shredded cheese, mac and cheese, and tomato sauce cold holding in flip top cooler at temperature between 55F and 58F. Rail of flip top cooler was not working properly and unable to maintain TCS foods at 41F or less. CDI - Items were discarded. PIC has taken unit out of service and called for repair. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles, shaker containers, and containers of food stored at prep line. Labeling strategies were discussed with PIC including labeling shelving where squeeze bottles are kept. -REPEAT- -1 point-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacked plastic food tubs with pooled water (wet stacking) on drying rack. PIC has been advised to position drying equipment so that complete air drying is possible.

4-501.11 Maintain equipment in good repair. Observed flip top unit unable to hold TCS foods at 41F or less. Flip top unit has been taken out of service until repairs are made. A return visit will be conducted to determine if equipment has been repaired and in compliance. -0 points-

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 FRP separating from wall near handwashing sink. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near three compartment sink. CDI - Paper towels were provided. -0 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ground beef thawing completely submerged under 75F running water. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, and thawing completely submerged under running water with a temperature of 70F or below. CDI - Ground beef was moved to prep area for preparation. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed ROP salmon still in packaging. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shaker containers of spices and squeeze bottles on prep line -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, debris, and food residues on non-food contact surfaces of cooking equipment, cold holding equipment, shelving, and hot holding equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed wrapped and covered containers of black beans cooling in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food. -REPEAT- -1 point- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed kick plate on base of walk in cooler door unattached. Recommend repair/replace. -0 points-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed build up of food splash and debris in microwaves at cook line. Clean at least every 24 hours. -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket stored above ready to eat food on prep line. CDI - PIC moved sanitizer bucket to designated location. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped container of cooked brisket cooling in flip top cooler. Observed cooked ribs covered in plastic wrap cooling in walk in cooler. CDI - Cooked brisket was uncovered and split between multiple pans. Cooked ribs were spread on sheet tray to allow cold air to circulate in and around food. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed air conditioning vent dripping water onto covered steam well hot holding ready to eat food. Food was covered and protected from dripping water. CDI - PIC moved steam well so that dripping water would not make contact. Repair ventilation drip. -1 point-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in flip top cooler with produce stickers still attached. Wash avocados prior to use making sure to remove produce stickers and sticker residues. -0 points-

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 heavy debris, food splash, and residues on non-food contact surfaces of cooking equipment, cold holding equipment, shelving, and gaskets. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets with quat sanitizer concentration of approximately 50ppm. Quat sanitizer was not dispensing a correct concentration. CDI - PIC was able to operate dispenser until quat sanitizer was dispensed at correct concentration. Sanitizer buckets were refilled. -0 points- 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 slaw, pico de gallo, guacamole, and ranch dressing in flip top cooler with cold holding temperatures between 58F and 63F. PIC stated that all items were placed in flip top cooler one hour prior to inspection. CDI - Items were moved to walk in to rapidly cool to 41F or less. PIC has been advised to conduct frequent temperature checks of equipment. -REPEAT- -3 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(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 heavy food residues and splash on sides of prep equipment, fryers, grill, and areas around the rolling chain oven, gaskets of cold holding equipment, and microwaves. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 multiple broken tiles causing pooling water in kitchen. Repair/replace missing tiles. -0.5 points-

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 open employee drink stored on cutting board in prep area. Designate an area for employee drinks away from clean equipment, customer food, and utensils. CDI - Drink was moved to designated area. -REPEAT- -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo and tomatoes stored in flip top with temperatures between 53F and 57F. Observed cooked chicken wings at 48F and raw chicken breast at breading station with a temperature of 47F. PIC determined that flip top unit storing pico and tomatoes was switched to defrost mode and was not cold holding. Pico and tomatoes were removed from walk in cooler and placed in flip top prior to lunch service. PIC corrected flip top unit and pico and tomatoes cooled to 41F or less by end of inspection. Cooked chicken wings were over fill line of metal pan in flip top cooler. Volume was reduced and items were cooled to 41F. -REPEAT- -3 points- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on floor in kitchen area. -0 points-

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 heavy food residues on sides of prep equipment, fryers, grill, and areas around the rolling chain oven. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during the inspection: Cold Holding, hot holding, and date marking. CDI - Provided education, corrective action can be found at each item number below. 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.

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 food and drinks on prep counters and tables. CDI - food and beverages were relocated.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed equipment in two of the kitchen handsink. Explained to the PIC that the handsink is for handwashing only. CDI - PIC removed equipment.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles of the soda machine accumulating black residue. CDI - PIC removed cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several hot holding foods: meat sauce, mashed potatoes, queso, beans, tortilla soup, southwest soup, chili all below 135F. CDI - PIC rapidly reheated all TCS foods to 165F and verified with a calibrated thermometer. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(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 sausage at 55F and crab meat at 53F in the top of the prep cooler. Observed cole slaw in prep top cooler at 55F (PIC stated this was just prepped). CDI - sausage and crab were voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sausage dated for 8/10 (expired); grilled chicken dated for 8/21 (expired), brisket no date. CDI - Foods were voluntarily discarded. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food pans on the drying rack wet stacked.

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 sides of prep line equipment, gaskets, prep cooler drawer ledges, outsides of microwaves, table top steam wells and areas around the rolling chain oven in need of more detailed cleaning.

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 inside corner of the WIC baseboard /wall damaged at the door area. REPEAT Some other baseboard damage was noted under sinks and tables.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ceiling over the cookline near the intake vents accumulating dust. Clean and maintain

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar hand sink. CDI by restocking the roll of paper towels on the counter across from the hand sink. Facility does not an automatic dispenser at that hand sink and the paper towel holder on the front of the sink is used to store gloves. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a knife stored in the hand sink next to the pasta prep cooler. CDI by cleaning the knife and relocating it.

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 corn salsa 49F and guacamole 46 F in the top of the prep cooler. Items were prepped before noon, but should be cooled to 41F before placing them in the top of the prep cooler. See cooling #33. CDI items put on ice to cool. Also keep prep cooler lids closed when not in use. One of the

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of degreaser stored on top of the fryer prep cooler. CDI by relocated to a lower shelf.

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 ribs sitting on the prep table at 105F upon arrival. Ribs should go in the WIC before they cool to 135F. CDI by placing on a sheet pans in single layers to cool. Observed covered raw seasoned salmon 51F covered in the WIC after prep to cool down. CDI Salon lid moved to vent and allow it to cool quicker. Also noted corn salsa guacamole in the top of the prep cooler placed directly in the top of the unit without cooling it to 41F. These prep coolers will hold at 41F but not cool fast enough, especially if the flip top is open. Cool in the WIC before placing into the tops of prep coolers. CDI by icing around items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without a hair restraint dishing out chips for salsa and plating food. CDI hat was donned.

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 sides of prep line equipment, gaskets, prep cooler drawer ledges, outsides of microwaves, table top steam wells and areas around the rolling chain oven in need of more detailed cleaning.

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 inside corner of the WIC baseboard /wall damaged at the door area. REPEAT Some other baseboard damage was noted under sinks and tables.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed build up in microwaves. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat marinara sauce and beans temped below 135F. CDI - PIC reheated back up to 165F. -REPEAT- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 made in house meatball (prepped yesterday) without a date in the reach in cooler. Improvement in date marking overall. CDI -Allowed PIC to date mark since date of prep was determined. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pasta thawing on the prep table in the prep area. CDI - explained approved methods to thaw and PIC removed the product.

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 cups being used as scoops in prep top cooler foods. CDI - PIC replaced with scoops with handles.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards along the prep/cookline scratched and scored.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets throughout are accumulating food residue and debris. Clean and maintain. -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 corner of inside WIC wall at door damaged. -REPEAT-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility is missing nontyphoidal salmonella from the employee health agreement. PIC stated this was the old agreement but is unable to view the current training documents. CDI - EHS discussed updates with PIC and provided EHS with email containing links to new documents.

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 EHS is aware of company procedure for cleaning vomiting and diarrheal events but did not have a written procedure. CDI - EHS was supplied with link to state procedure plan or discussed locating corporate procedures.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue and debris on metal pans stored as clean. CDI- Pans were moved to be washed. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed build up in microwave. REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed 0 ppm bleach sanitizer at dish machine. CDI - PIC contacted Ecolab for maintainable on the machine and facility shall use 3-comp sink to sanitize dishes until machine is repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato soup at 89 F and enchilada soup at 97 F. CDI - Soup was reheated.

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 build up of debris on equipment throughout kitchen. Needs cleaning. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed handsink next to dish area leaking.

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 corner of inside WIC wall at door damaged. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris build up on floor of WIF.

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

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed veggie slicer, lemon slicer and diced with dry food debris. CDI- PIC took equipment to be rewashed, rinsed and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine accumulating some black residue. Clean and maintain. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the interior of microwaves in need of cleaning, accumulating food debris in the inside.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed sliced turkey in cooler drawer at 42F. Cooler drawer was cracked open, therefore allowing warm air into the unit. CDI - PIC relocated the sliced turkey to the walk in cooler to cool back down to 41F or below. All other TCS foods in the unit were below 41F.

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 shredded chicken and cooked meats in the prep top cooler not date marked. Observed cooked lasagna not datemarked. CDI - PIC relabeled products as she was able to determine when they were prepped. Lasagna was voluntarily discarded. -REPEAT-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal pans wet stacked on the drying rack.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards along the service/cookline heavily scratched and scored. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior and gaskets of coolers and prep coolers in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open beverage can stored next to equipment in the prep area. Observed Drink stored on top of the prep top cooler. CDI - PIC relocated the beverage below prep areas to prevent cross contamination.

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 pulled pork and cooked sausage in prep top cooler next to grill without date marking, PIC stated these were prepped yesterday. CDI - Allowed PIC to properly date mark. -REPEAT - Continued non-compliance may result in further permit action.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles in prep top cooler unlabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket in the back prep area and at the bar below 200 ppm of Quat. CDI - PIC remade the sanitizer and is now at 200 ppm of Quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal pans wet stacked on the drying rack.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walk in cooler door deteriorating on the interior of walk in cooler, PIC stated they have a work order to have this replaced. Observed floor tiles and grouting in warewashing area in disrepair and broken. Repair. \ -REPEAT-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the interior of microwaves are in need of cleaning.

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 foods in prep top coolers without date that were from the day before: pico de gallo, sliced turkey, sausage, cooked chicken. CDI- PIC date marked items as we were able to determine when these were opened/prepared.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer stored above the prep top cooler. CDI- PIC reloacted the sanitizer. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed the bar sanitizer in warewashing had a concentration of over 400ppm of quat. CDI- PIC diluted the sanitizer and is now between 200-400 ppm of quat.

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 cup used as a scoop in the madarian oranges in prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets of coolers, walk in cooler door, and non-food contact surface areas in kitchen in need of deep cleaning. -REPEAT-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked floor tile with low grout in grill line. -REPEAT-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed unopened employee soda in the reach in freezer; Observed jackets and coat on the dry food shelving.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee unable to recite illnesses and symptoms. PIC states that all illness and symptoms acknowledgements are done online. PIC had signed acknowledgment documents with only symptoms but no illnesses. CDI, explained to PIC that employees should be informed on symptoms and illnesses to report. Left information with the PIC to post as well.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed access to hand wash sink in bar area being blocked. Sink is working. No soap or paper towels available. PIC states that employees wash hands at other handwash sink. CDI, instructed PIC that hand wash sink should be accessible and used by employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plates and metal containers stored as clean. Containers had sticker residue after being washed. Repeat. CDI, items removed for re-wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers lettuce, shrimp, salmon, and salad cold holding above 41F. CDI, Lettuce, salad, salmon, and shrimp moved to WIC to cool.

3-501.15 Cooling Methods - PF Observed lettuce and salads cooling in cold holding units. Lettuce should finish cooling to 41F prior to putting in cold holding. Unit meant to cold hold not cool. Repeat. CDI, items moved to walk in cooler to cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauces and dressings not labeled. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed gaskets of coolers, walk in cooler door, and non-food contact surface areas in kitchen in need of deep cleaning. Repeat.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked floor tile with low grout in grill line. Repeat.

General Comment. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored as clean with sticker and food residue. CDI-Dishes were removed to be rewashed.

Repeat Violation-1.5 pts- 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 rice and 2 cartoons of milk with no date label. CDI- Both items were from yesterday and were date marked.

General Comment. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads at 47F, prepared at 11:58am, covered up inside of flip top #4(inside of pull drawers). CDI-Salads were uncovered and placed inside of walk in cooler to complete cooling process. Throughout inspection salads dropped down to 38F.

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sauce bottles, with wing sauces, not labeled and also a seasoning shaker.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet nesting.

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

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

General Comment. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed buckets of sanitizer at 50 ppm quat throughout the facility. Manufacturer label states sanitizer should be at 150-400 ppm quat. CDI- Buckets were changed out.

Repeat Violation-3 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of tomatoes holding above 41F. *See temp chart above* One container was prepped yesterday and the other two were prepped this morning at 8 am. CDI- Items voluntarily discarded.

General Comment. 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 jalapeno sausage(2 containers), brisket, pulled pork, and a container of milk with no date label. PIC was unsure of when these items were prepared or opened. CDI- Items voluntarily discarded.

General Comment. 4-501.11 Maintain equipment in good repair. Observed split gaskets inside of units. Gaskets need to be replaced.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor in kitchen area with heavy build up in need of cleaning.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed lettuce and prepped salads stored in cold holding unit without cover. CDI - Employee covered items with plastic wrap.

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 rice cooling without temperature change from 1:40 pm - 2:45 pm. CDI - Manager spread half of the rice onto another sheet pan to increase surface area and rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked onions, cooked corn cob, spring mix, prep salad, guac, shredded cheese, pepperjack cheese, and american cheese holding 42-45F. Left to cool in equipment. Observed sliced tomatoes, diced tomatoes, and shredded cheese holding in middle prep unit above 45F. CDI - PIC stated they were prepped in the past 30 minutes and were taken to the walk in to cool rapidly. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed buckets of sanitizer below 150 ppm throughout facility. CDI - Employees replaced all sanitizer buckets as part of routine side work.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing bracelets while handling food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee at dish washing area actively wet stacking clean dishes. PIC instructed employee to air dry equipment and utensils.

4-101.19 Nonfood-Contact Surfaces - C Observed velcro stickers on flip top doors. Velcro stickers collecting food debris and residue.

5-501.116 Cleaning Receptacles - C Observed area surrounding dumpster and grease trap with debris build up attracting insects. Increase cleaning frequency of receptacle areas.

4-501.114 Maintain sanitizer at correct concentrations. -P REPEAT VIOLATION. Observed the quat dispenser at the bar feeding at 100 ppm. CDI - created proper solution at 200 ppm quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items in the temperature danger zone. Refer to temperature chart. CDI - educated to prepare, cool in the walkin cooler, then once at proper temperature store in the cold holding units. Pulled items to rapidly cool in freezer. Currently at proper temperature. Discarded tomatoes that were prepared 12.2.18.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets without labels. CDI - labeled sanitizer buckets.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a hair restraint. CDI - provided hair restraint for employee.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. REPEAT VIOLATION. Observed sanitizer bucket at 100 ppm quat. CDI - refilled buckets to proper solution. Currently at 200 ppm.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed debris inside the rotating oven.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed employee filling up water pitcher from handsink for the hot holding wells. Observed food dumped down handsink. CDI - educated to get water from prep sinks for hot holding wells. Educated to not dump anything down handsinks. Handsinks are only used for washing hands. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in the dishpit. CDI - provided soap for the handsink.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at the bar at 50 ppm. CDI - educated to apply more quat to the solution. Advised to use test strips more often. Solution is currently at 200 ppm.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed sour cream and pepperoni not dated. Commercial package for sour cream opened up yesterday; pepperoni opened up 2 days ago. CDI - educated food employee and PIC about proper date marking criteria. Provided date sticker to product.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed steak fajita is offered cook to order for customers; steak fajita is not disclosed with an asterisk telling customers it is cooked to order leading the reader to a reminder about increased risk of foodborne illnesses. CDI - product is currently offered FULLY COOKED to all customers. Customers do not have the option of having it cooked to order.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket at 100 ppm. CDI - refilled bucket with new solution at 200 ppm. Proper concentration is 200 ppm - 400 ppm.

4-501.11 Maintain equipment in good repair. Observed lights out in the walkin cooler and in the dry storage area. Advised to replace.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed oven in need of cleaning. Advised to clean the food debris from inside the oven.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing throughout facility; food debris is built up in between tile. Having the grout replaced will help keep the facility clean. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsinks. CDI - provided soap at handsinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in the back of kitchen. CDI - provided towels at the handsink. REPEAT VIOLATIONS

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicers with dried food debris in them. CDI - sent through cleaning procedure.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice that did not meet reheating like temperatures. CDI - sent through microwave again to proper temperatures. Refer to temperature chart.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed non food contact surfaces dirty such as hood above oven and the oven itself (inside the tracks). Advised to keep clean.

5-205.15(B) Maintain a plumbing system in good repair. Observed handsink p-trap leaking by the fryers. PIC has called in a work order for a repair.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee not wash hands before putting on gloves and preparing food. CDI - educated to wash hands before putting on gloves and food preparation. Employee washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink at the handsink by the fryers. CDI - provided soap to the handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the handsink in the back of the kitchen. CDI - provided papertowels to the handsink.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed debris inside of reach in units, debris in gaskets throughout kitchen, and rusted metal at the soda machine.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees bare handing sink faucet when turning the faucet off. CDI - educated employees to turn the faucet off with a papertowel to prevent recontamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed plates food contact surfaces dirty with food debris. CDI - brought items to the dishpit. Advised to spend more time during the wash and rinse procedures before sanitizing. 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzles at the bar and the soda machine by the ice cream dirty with build up. Advised to clean once every 24 hrs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed corn overstacked in the flip top unit and in the temperature danger zone. CDI - stored in the reach in to have all of the corn under refrigeration. Educated about the importance of having all food below the chill line in each individual container.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper handle stored in the ice. CDI - repositioned the ice scooper to where the handle is above the ice. Advised to store out of the ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed containers and plates wet stacked. Advised to allow these items to air dry after being sanitized.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Light in the hood has been fixed. Observed reach in unit by the fryers leaking inside the reach in unit. Advised to have maintenance repair the unit to prevent leaking inside the reach in.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Facility has taken corrective action for cleaning spray arms and handsinks. Observed walkin cooler gasket dirty with build up. Observed food debris on shelvinng where single service items are stored.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed papertowel dispensers not working in dishpit and the mens bathroom. Advised to repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors dirty in the freezer. Advised to keep floors clean.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed the water at the back handsink not reach 100F. Refer to temperature chart. VR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed items stored as clean on the storage rack. Observed the immersion blender dirty. CDI - PIC voluntarily discarded immersion blender. Brought the dirty items to the dish pit for a proper cleaning procedure. Advised to spend more time to remove sticker residue and food debris.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed southwest chicken being reheated in microwave and not reach 165F before placing into hot holding. The hot holding line will not reheat the product. Must reheat to proper temperature in microwave; use thermometers more often. The first reheat after opening the food from commercial package is to 135F. After the first reheat and cooling process, the second reheat is to 165F. CDI - educated food employee and PIC; reheated southwest chicken.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items wet stacked on the storage rack. Facility has bought more storage racks for more storage space to prevent wet stacking. Food employees are not allowing items to air dry.

4-501.11 Maintain equipment in good repair. Observed light out at the hood above the stove. Advised to fix the light.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed equipment throughout the facility in need of cleaning. Spray arm, bar handsink, gaskets, food holding equipment, etc. Advised to have a full kitchen cleaning. PIC states that the SOP is to be cleaning the equipment weekly. Equipment is not being cleaned weekly.

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 hot water faucet on the handsink by the grease pits broken. Observed the paper towel dispenser in the mens bathroom not feeding towels. Observed the papertowel dispenser in the bar falling off the handsink. Advised to repair all items. For proper use. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors in the bar underneath equipment dirty. Advised to keep clean.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. REPEAT VIOLATION. Observed food employee recontaminate hands during handwashing by bare hand contacting sink faucets when turning faucets off. CDI - reminded to turn off sink faucets with paper towel.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed dumping in front handsink. CDI - educated that handsinks are only for handwashing.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P Observed food employee wipe sanitizer rag on knive and the knive was soaked. Food employee did not allow item to air dry and about to begin food preparation. CDI - EHS stopped food employee before knive touches food. Educated that items must be air dried after sanitizing. Food must be honestly presented.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed build up in the soda nozzle at the bar. Advised to wash, rinse, and sanitize once every 24 hrs.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P REPEAT VIOLATION. Observed rice reheated for catering service at 116F. CDI - educated that rice prepared yesterday shall be reheated to 165F in the microwave for hot holding until service. Advised to reheat product. Advised to use thermometers more often.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer buckets at 50 ppm. Facilities sanitizer is active at 150 ppm. CDI - food employees refilled sanitizer buckets with proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee wipe sanitzer rag on knive; knive still dripping wet from sanitizer bucket was about to get used for food preparation. CDI - educated food employees that after sanitizing, items must be air dried before use.

4-502.13 Single-use and single-service articles may not be reused. Observed single-use grease soak for greasy foods not discarded after use. CDI - discarded item.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on sink faucets. Advised to keep clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed debris on floor in freezer. Observed food on floor behind the grease pits. Advised to keep floors more clean. Observed dusty vent cover at the back corner of the 'ready to eat' section.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager in the kitchen during the inpsection.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare handing the faucets when turning the faucets off. CDI - advised to turn off sink with paper towel to prevent recontamination.

Kho4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed food contact surfaces of equipment and utensils with food debris on them. CDI - advised to utilize spray arm more to rinse off food debris before sending items through dish machine. CDI - advised to re-send items through dish pit to fully clean them.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed baked potato reheated in microwave at 140F. CDI - educated importance of reheating and how to reheat properly in the microwave. Reheated in the microwave properly to 201F before placing into hot holding.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product not cooled properly before placing into cold holding units. CDI - advised to prep food and cool down in walkin cooler uncovered before placing into cold holding units. Use thermometers more often to check food.

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 one tile to the bottom left of the walkin cooler broken. Advised to seal up and fix.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed sticker residue and food debris on and inside stacked containers. These containers are stored as 'clean'. Advised to utilize spray arm more often and to scrub/rinse items before putting them through machine wash for a full cleaning procedure. Last inspection, EHS made a return visit and witnessed an action plan for a better cleaning procedure. No action plan implemented this inspection and food contact surfaces of equipment and utensils still dirty. CDI - removed dirty containers from the storage rack to the dish pit for a cleaning procedure. VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one item (garlic butter) out of temperature. CDI - educated about overstacking product; removed the excess product.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple products that have exceeded their TIME/TEMP critieria in the flip top unit (ham, steak, chicken) CDI - discarded product; educated that if product is 42F-45F, the product only has a 4 day holding time with day 1 as the day of preparation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed containers wet stacked on air drying rack. VR.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed the gasket to the walkin cooler with mold debris build 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. Observed tile broken throughout kitchen; Observed FRP breaking away from wall by the handsink in the grease pit area.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee changing gloves but not washing hands between glove change. CDI- Employee corrected, washed hands and changed gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with food particles and residue stuck to them. (Repeat) Instucted PIC due to repeat violation they will need a corrective action plan that we will need to see and follow up on the procedure. Will follow up within 10 days.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mashed potatoes which had just been initially reheated in the microwave for hot holding, observed at 122-128 in some placed on steam table. Potatoes had not reached 165 min for hot holding. CDI- Mashed potatoes reheated to 165+ to properly hot hold at min 135.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a couple small reach in coolers on service line with no thermometers inside. CDI- PIC placed thermometers in coolers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several kitchen workers wearing various kinds of bracelets. PIC corrected employees, bracelets removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes being tight stacked while still wet. (Repeat)

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed container filling up with water upon arrival into the kitchen. CDI - removed container from handsink and reminded PIC that handsinks are only for handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed equipment and utensils on the clean storage rack and clean plates storage with food debris and residue CDI - sent items through dish pit again and recommended to clean with spray arm before sending through the dish machine. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed all ice bins with black build up inside the ice bins. Soda machines ice bins with the most build up. CDI - PIC advised employees to clean them. 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed the soda spray nozzles in the bar area with build up on the food contact surface of the spray nozzle.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken being cooked in the oven and coming out at 160. This chicken is considered cooked and ready to eat. CDI - sent chicken back through to reach final cook temperature of 165F or over. After coming through second time, chicken reach above 170F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products in the flip top cooler. Refer to temp chart. Products were overstacked. CDI - removed product from flip top cooler to cool down in walkin cooler. Educated about not overstacking.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed equipment and utensils wet stacked on the storage rack.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. REPEAT VIOLATION. Observed non food contact surfaces of equipment that looks like it hasn't been cleaned in awhile. The inside of the reach in coolers are dirty, and equipment in kitchen can go through a cleaning procedure.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed the floor to the freezer in need of cleaning. Observed the walls in the dishpit area that is in need of cleaning to get rid of the build up and residue on walls.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces of containers still have food debris and stickers after they have gone through a cleaning procedure. CDI- sent equipment back through dish machine. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed chicken cooling with plastic wrap covering product. CDI- uncovered product and educated Person In Charge (PIC) that when cooling product down, it is okay to leave uncovered to facilitate heat transfer quickly.

{4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed most of the equipment in the dish pit wet stacked after they have gone through a cleaning procedure. REPEAT VIOLATION

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed most of the equipment in the kitchen has build up, food debris, and other residue built up. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers/sticker residue on pans stored as clean and stacked together. Also observed food debris on pans just removed from dish machine as cleaned. CDI-all items taken to be re-cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed a bucket of quat sanitizer at 0ppm. CDI-contents of bucket discarded. Observed another bucket measuring correct concentration.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one pan of rice with date label exceeding 7 days. CDI-item discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large amount of pans stacked while wet. REPEAT

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed signed Employee Health Policies from 4 years ago missing Norovirus as a reportable illness. PIC will have these employees sign the new version that includes Norovirus. PIC stated that these employees do know that this is a reportable illness through verbal communication.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on dishes and utensils stored as clean. CDI-all items taken to be re-washed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees (server) preparing food on front prep line without a hair restraint. Also observed same employees preparing food with nail polish and no gloves.

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

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed throughout facility on floors, walls and ceilings. Observed dust, grease, and food splatter on floors, walls, and ceilings throughout.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mircobial build up on interior of ice machine. VR. REPEATObserved food debris on dishes stored as clean. CDI-dishes taken to be re-washed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling in individually wrapped plastic bags in deep portions in walk in cooler. Cool to 45F before portioning into plastic bags. CDI-bags placed on sheet pans in shallow layers to cool. REPEAT

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

4-501.11 Maintain equipment in good repair. Observed ice machine interior not able to meet requirements of 4-1 and 4-2. Observed corrosion in interior of ice machine.

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 shelving used to dry pans and utensils. Clean greasy residue from equipment.

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. Cleaning needed throughout facility. Observed heavy mildew build up on walls and floors around dish machine. Observed heavy sludge/mildew build up around floor drain at soda station.

Use proper hand washing procedures. (2-301.12) Observed employee wash hands and turn off faucet with clean bare hands. CDI-instructed employee to turn off faucet with diposable paper towel to avoid recontaminating hands.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed microbial build up on ice machine and clean dishes with food debris. CDI-all items cleaned. REPEAT

Store TCS food cold at 45F or below. (3-501.16) Observed items double panned in flip top unit such as shredded lettuce and pico de gallo. Items were slightly above 45F due to being double panned. CDI-items put into cooler.

Use proper cooling methods. (3-501.15) Observed rice cooling in individually wrapped plastic bags in deep portions in walk in cooler. Cool to 45F before portioning into plastic bags. Lay portioned bags on sheet pan to cool to 45F before placing in deep portions.

Properly store foods to prevent contamination. (3-305.11) Observed washed limes stored in direct contact with top of beer cooler and washed avocados (with stickers) stored in area of counter that may not be cleaned and sanitized frequently. Both items taken to be re-washed.

Properly store sanitizer buckets. (3-304.14) Observed sanitizer buckets stored on floor. REPEAT

Properly air. dry utensils. (4-901.11) Observed pans stacked while wet. REPEAT. Also observed employee drying off reusable silverware used by customers. Items shall be air dried after sanitizing and before polishing.

Physical facilities shall be kept clean. (6-501.12) Cleaning needed throughout with special attention around floor drains, under equipment/fryers and along perimeter of walk in cooler. Observed dried out piece of raw chicken that had fallen off of tray onto floor in walk in cooler.

Ventilation shall be kept clean. (6-501.14) Clean heavy dust build up from vent over prep sink.

Properly store employee drinks. (2-401.11) Observed two employee drinks stored improperly above food and one stored uncovered. CDI-drinks discarded.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed build up on ice machine .CDI-cleaning started.Sanitizer shall be at correct concentration for mechanical ware-washing machine. (4-501.114) Observed chemical sanitizing dish machine registering 0ppm chlorine on test strip. PIC showed EHS test strip from earlier in the day with correct concentration. CDI-Machine primed and sanitizing correctly.

Store TCS food cold at 45F or below. (3-501.16) Observed several items stored above 45F in flip top unit. PIC stated that flip top unit is need of repair and all items were placed on ice to keep cold. PIC stated that unit is scheduled to be repaired today and items only placed in unit during lunch to be easily accessible. No items stored below. CDI-all items returned to walk in cooler.

Use proper cooling methods. (3-501.15) Observed noodles at 54F in cold hold unit. PIC stated noodles had cooled to 45F earlier and were portioned into bags and stuck into small cold hold unit. Cool items to 45F after portioning in walk in cooler before placing in cold hold unit.

Store sanitizer.buckets off the floor to prevent contamination. (3-304.14) Observed sanitizer bucket stored on the floor.

Properly air dry utensils. (4-901.11) Observed several pans stacked while wet.

Food contact surfaces shall be clean to sight and touch. Observed build up on ice machine. REPEAT. VRChemical sanitizer shall be at correct concentration. Observed chlorine sanitzing dish machine to be registering 0ppm. Also observed quat sanitizer at bar sink to be registering below 200ppm. CDI- Dish machine primed and sink refilled to correct concentration.

Non food contact surfaces shall be clean. Clean wall around vegetable prep sink, behind shelving in walk in cooler and around dish machine.

Properly wash hands. Observed dish washer handle clean dishes without washing hands after touching soiled dishes. CDI-educated.

Keep food contact surfaces clean. Observed build up on ice machine. VR

Keep TCS food cold at 45F or below. Observed a couple small cubes of watermelon stored at room temperature. Keep refrigerated. CDI-watermelon discarded.

Properly cool foods. Observed cubed chicken in plastic bags cooling in prep unit beside grill. Cool foods in walk in cooler and not units intended for holding temperatures.

Store foods protected to prevent contamination. Observed lid off on ice container with scoop down in ice and straw paper sitting inside on top of ice. Keep ice container covered when not in use.

Any employee preparing food must wear hair restraint. Observed servers pouring soup and adding condiments without hair restraint.

Properly store in use utensils. Observed ice scoop stored down in ice.

Keep non food contact surfaces clean. Cleaning need on walk in cooler vent covers, walls and ceilings in cooler as well.