CHILI'S GRILL & BAR #1110

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 multiple containers of cut and diced tomatoes, and pico in WIC with temperatures above 41F that began cooling more than 4 hours prior. CDI: PIC voluntarily discarded tomatoes and pico. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp, raw burgers and multiple containers of cooked chicken in WIC with temperatures above 41F. PIC stated that the items are warm because they are too close to the door that is sometimes left open. CDI: PIC voluntarily discarded the chicken and took raw shrimp and raw burger patties to WIF to quickly cool. EHS observed items reach 41F by end of inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple covered containers of cut and diced tomatoes, and pico in WIC that were prepped more than 4 hours prior. CDI: PIC voluntarily discarded items. EHS discussed quicker cooling methods with PIC. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed server without hair restraint portioning salsas and queso for customers at server station prep units. Observed food employee on cook line without a hair restraint.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris and standing water in server RI cooler.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed employee wash hands and then touch dispenser handle for paper towels. CDI - EHS educated employee and employee rewashed hands using proper procedures. All other employee hand washes followed correct procedures.

-REPEAT- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed three metal containers stored as clean with sticker residue. CDI - PIC moved items to dish machine for w/r/s. 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 .

-REPEAT- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed one plastic container and one plastic tray with dried food debris. CDI - PIC moved items to dish pit for w/r/s. Points not escalated due to improvement from last inspection. 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 .

4-501.11 Maintain equipment in good repair. Observed door to walk-in cooler with torn seal at the top and side. Per PIC, door is scheduled to be replaced.

6-201.15 Mats and duckboards shall be removable and easily cleanable Observed flattened cardboard boxes used as mats on the floor of the dish pit area. PIC removed cardboard. EHS and PIC discussed the use of cleanable mats in this area. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in many areas throughout the kitchen. Observed damaged wall in walk-in freezer and walk-in cooler area. Repair grout or replace flooring in the kitchen area. Repair or replace wall covering at WIF/WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed numerous plastic and metal insert containers stacked and stored as clean on the clean dish rack adjacent the ice machine with visible food/sticker residue. PIC stated that they have been actively trying to correct this issue but have had some issues with staffing in the past. CDI - All contaminated dishes removed from storage and placed at the dishpit to be W/R/S. 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 an insert container of cooked chicken wings stored in the opentop adjacent to the fryers at temperatures of 43-49F. Container was observed overstocked and had product above the refrigeration level of the unit. Fryer employee stated he had only moved it to the opentop during their lunch period, no more than 30 mins prior. REPEAT. De-escalation due to drastic improvements noted from previous inspection. CDI - PIC moved to WIC to allow for product to rapidly cool. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal and plastic insert containers and pans wet nested on the clean dish dish rack adjacent the ice machine.

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 the interiors of all cookline refrigerators/refrigerated drawers, the interiors of the cookline microwaves, and the gaskets of all cookline refrigerators to have accumulations of food debris/grime. REPEAT. - Observed the exteriors and the handles of cookline refrigerators and refrigerated drawers to have accumulations of grime/grease/food debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floors behind cookline equipment, behind prep line tables/ovens, in the dishwashing area, and in the WIC/beneath WIC racks to have accumulations of food debris. REPEAT.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed 2 separate employees not properly wash hands by following cleaning procedure. CDI- EHS discussed proper handwashing procedures, PIC had employees rewash hands before continuing to task. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed 3 separate food employees not use barrier when turning off faucet after washing hands. CDI- EHS discussed when to wash procedures with PIC, PIC had employees properly rewash hands without recontaminating.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 0ppm sanitizer solution at dish machine. PIC had contacted eco lab after trying to prime unit. ECOLAB came onsite to repair unit. *REPEAT* VERIFICATION REQUIRED For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 chicken wings in flip top left of fryer, sliced grilled chicken and sliced cheese in cold drawers to the right of flat top grill, rice in cold drawers in middle of cook line, shredded cheese in flip top to the left of cookline, and top layer of salsa cups at front nacho prep temping above 41F. CDI- PIC voluntarily discarded rice in cold drawers and top layer of portioned salsa, and removed all other items to be rapidly cooled in WIF. All items removed to be cooled were within 4 hour parameters of cooling from ambient temp. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 spray bottles containing blue liquid stored throughout establishment. PIC stated items were sanitizers and had them labeled.

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 temping well above 41F being cooled in cold drawer. CDI- PIC voluntarily discarded item. Observed TCS items prepped in the morning stored in deep plastic pans with tight fitting lids. Observed sliced Cajun chicken, corn salsa, sautéed onions, and chicken wings cooling at less than .12F/min in WIC. CDI- EHS discussed cooling methods with PIC, PIC removed tightly fitted lids and had items moved to WIF to increase cooling effectiveness. *REPEAT* 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 gaskets of prep units on cook line tearing, peeling, and in disrepair. PIC stated maintenance had been contacted. *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 food debris and debris accumulation in passthrough, and food debris accumulation inside of low reach-in units on cookline. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed hand sink near fryer station leaking water during entire inspection. PIC stated that maintenance had been contacted.

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 under and behind equipment throughout facility, with food debris and heavy liquid debris on cookline.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility unable to provide verification of employee training. Updated employee health policy provided with area for employees to sign confirming they have been trained. VERIFICATION REQUIRED by 2/17. 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 ice in handsink. CDI: Sink cleaned. Ensure that handsinks are only used for handwashing.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed asparagus over ready to eat items in walk in cooler. CDI: Asparagus relocated to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer not primed at dish machine. Dish machine was at 0ppm chlorine. CDI: Machine primed and at 200ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed salsa and ranch cooling after 4 hours still above 41F. CDI: Product voluntarily discarded. EHS discussed with PICs strategies to maintain the product colder while preparing it so that less cooling is necessary. This includes keeping tomatoes in ice water while dicing them, pre-chilling the salsa base, and using ice water to add to the salsa. Additionally, pre-chilling the mayo for the ranch will have facility mixing all ingredients already cold. If product is above 41F after prep, it shall be cooled using an approved cooling method such as in containers uncovered, or with ice and stirring. Observed pasta cooling in ice water at a rate of 0F/min. CDI: Pasta was split into smaller batches and more ice added. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso blanco in hot well below 135F. CDI: Product rapidly reheated to 170F. All other items in compliance 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken quesadillas in reach in cooler above 41F. PIC stated that the cooler was not working properly and food should not have been placed in it. A work order had already been placed for this cooler. Chicken quesadillas voluntarily discarded. REPEAT VIOLATION Due to no other cold holding violations and the nature of this violation differing from previous inspections, no permit action taken today. However, if cold holding is out on the next visit/inspection a risk control plan shall be implemented and/or permit action shall be taken. VERIFICATION REQUIRED by 2/10 to ensure cooler has been repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 no date mark on milk in server reach in, 2 pans of lettuce, guacamole, Cajun chicken and open bagged lettuce with no dates. CDI: Milk voluntarily discarded. Other items date marked with back up dates in the walk in cooler. Oldest item was prepared on 2/5. Observed brisket from 1/21 in prep top cooler. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa cooling in deep, covered containers. CDI: Product voluntarily discarded. Observed penne cooling in ice water too tightly packed and stacked so that pasta was not submerged in the water to properly cool. CDI: Pasta split into 2 pans with additional ice and cooled to 41F. 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 gasket on zone 1 reach in cooler left door gasket is torn. Observed gaskets on cooler drawers under flat top torn.

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 some build up inside of coolers. REPEAT VIOLATION Improvement from previous violation as all gaskets were clean.

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 detail cleaning needed around large equipment.

6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - No Hand soap available at hand sink behind chicken wings flip top. *CDI - PIC provided hand soap.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Chicken egg rolls, flank steak, and sliced cheese above 41F, see temp chart for details. *CDI - PIC removed top layer of items to place product below the fill line to assist with cold holding. Top layers placed into WIC to cool down (items prepped this morning). NOTE: Great improvement from previous inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 available during inspection to accurately measure the max temperature of high temp dish machine. A verification visit will be conducted within 10 days to verify max/min thermometer is available to establishment.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Food debris build up in gaskets.

*REPEAT* 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 - Cup of Employee drink stored on air drying rack next to clean dishes. *CDI - PIC removed drink from area.

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 cooked and cooled ribs portioned out at ambient temperature into plastic bags on 6/27 that had not reached 41F or below. CDI - PIC voluntarily discarded ribs during inspection. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous TCS foods in flip top prep units throughout facility holding above 41F at beginning of inspection. CDI - All foods had dropped to 41F or below after flip tops had been closed for an extended amount of time. PIC will be contacting corporate/maintenance to have units assessed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta being cooled in freezer in deep plastic bins. Middle of the bin reading at 56F, edges reading at 34F. Observed ribs portioned into plastic bags in prep unit that had been prepped and portioned on 6/27 that had not cooled properly to 41F or below. CDI - PIC stirred pasta and the enter reached 40F. Stirring recommended to be incorporated into pasta cooling process. Ribs were discarded. Allowing portioned ribs to cool in freezer to reach 41F after prep and before being placed into prep unit recommended. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with a concentration of about 50ppm. More frequent sanitizer concentration testing needed.

4-501.11 Maintain equipment in good repair. Observed multiple prep units not able to hold TCS foods below 41F during busy times. Units are in need of servicing to ensure they are still working properly during heavy use times.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle being stored on top of bags of fries in kitchen freezer during inspection. CDI - Water bottle was moved to designated area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed food container lid inside the handsink near the chicken fryers. CDI - lid removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple “clean” food containers on the drying rack with food residue. CDI - PIC removed and brought back to warewashing to rewash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pans of cooked penne pasta that was prepped yesterday in the walk in cooler temped between 43F-45F. Observed raw chicken in the chicken breading cooler temped 43F. CDI - PIC voluntarily discarded. REPEAT 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 .

3-501.18 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 cajun chicken in the prep top cooler date marked 12/6, exceeding the 7 days. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed penne pasta in walk in cooler, in deep containers and covered. CDI- product was placed into the walk in freezer, after about 45 mins checked on product and the top was below 41F however the middle was still 50F. PIC then decreased the amount to rapidly cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers with seasonings unlabeled throughout the cookline area. Properly label to prevent misuse.

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 bucket stored on the floor. CDI - PIC elevate off the ground.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates wet stacked on the drying rack. Allow to air dry prior to stacking.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap at handsink leading into kitchen unable to dispense when EHS went to wash hands to begin inspection. PIC adjusted dispenser, believes there is a battery issue. PIC able to get dispenser working after a few minutes, soap dispenser appears to be having issue with sensor. CDI- soap provided, EHS suggested providing an additional pump soap at this handsink to ensure employees have soap if dispenser is malfunctioning. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart in front of handsink near dry storage, preventing access. CDI- cart moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods holding above 41F at 2x prep units during inspection. EHS found that items at top portions of units were holding above 41F (see temp chart), while interior/reach in portions of units were holding all foods at 41F or below. PIC believes issue is process related, believes employees are leaving product out on rolling carts for too long while loading units with product in the morning. PIC stated process is to empty units at end of night, turn units on in the morning and load fresh each morning with product from walk in cooler. PIC believes employees are taking too long to load units, food is sitting at room temperature for short period of time before loaded into cold holding units, causing rise in temperatures. CDI- EHS instructed PIC to move all TCS foods above 41F to walk in cooler (had only been out of temp for max 2 hours), replace product at tops of units with backups in walk in cooler. EHS found that all TCS foods were holding at 41F or below for remainder of inspection after replaced with product from walk in. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed brisket cooling in walk in cooler, in portioned bags and thickly stacked in metal container. CDI- product removed and put onto sheet trays for proper cooling 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 bucket of pickles stored on the floor in walk in cooler. CDI- bucket moved onto shelving.

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 red sanitizer bucket stored on the floor during inspection.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed old equipment at trash area, remove from premises.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed bowed FRP at wall between hand sink and dry storage shelving. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink across from wing table. CDI: PIC changed battery in dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: PIC replaced sanitizer container and primed- 50ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans with food waste and stickers/sticker residue stored as clean. CDI: PIC sent items to be re-W/R/S. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes being held below 135F in steam well. Product prepared @9am-10am. CDI: Food employee reheated product (180F). REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs being held above 41F in zone 2 make table. Product prepared 05/20/23. CDI: PIC 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 gallon jug of milk with no date label. CDI: PIC voluntarily discarded product.

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 buildup on shelving used to store clean dishes. Observed bottom reach-in portion of chicken crisper make table soiled with food waste.

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 bowed FRP at wall between hand sink and dry storage shelving. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on pans stored as clean. CDI - Pans were moved to dirty dish area to be cleaned. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes at 120 F and corn at 124 F in steam wells. CDI - Food was reheated. 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 .

3-501.15 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 pasta at 70 F and corn at 65 F cooling in flip tops. CDI - Food was moved to WIC to cool. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids missing on cardboard dumpster and door missing on other dumpster. Needs repair/replacement.

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 under soda boxes. Facility has had grout repaired throughout the rest of the kitchen and PIC stated the rest is due to be repaired. REPEAT. No points taken due to improvement.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink at kitchen entrance. CDI: PIC provided paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken being held below 135F in warmer unit. Food employee stated product prepared between 1pm-2pm. CDI: PIC reheated product (172F).

4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door freezer. PIC stated repair order placed. REPEAT VIOLATION. **Points not assessed due to receipt of order shown.

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 vent hood soiled with grease and dust buildup. PIC stated cleaning company due before end of month/early January. 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 peeling paint on outside wall of walk-in cooler/freezer. EHS discussed repainting, removing paint completely, or adding stainless steel FRP-type paneling as options for repair. Observed low grout throughout facility, but especially in dish area. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic insert pans stored as clean soiled with sticker residue. CDI: Education provided and PIC sent to be W/R/S.

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 diced tomatoes in walk-in cooler not meeting cooling parameters. See violation #33 and temp chart for details. CDI: Education provided and PIC moved product to walk-in freezer for rapid cooling(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 gallon jug of milk with no date label and expiration date of 09/26/22. CDI: Education provided and PIC voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced tomatoes cooling in walk-in cooler in “doubled” plastic insert pans and covered in plastic wrap. CDI: Education provided and PIC moved product to walk-in freezer for rapid cooling(41F).

4-501.11 Maintain equipment in good repair. Observed torn gasket on RIC #14. REPEAT VIOLATION.

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 soiled gaskets on reach-in cooler #20, two door freezer #18, and salad table in zone 3. Observed food waste on shelves in walk-in cooler. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed leak at front hand sink across from soup wells.

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 peeling paint on outside wall of walk-in cooler/freezer. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed light out in vent hood.

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 shelf above salad make table soiled with food waste. 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 low grout in dish area of kitchen. Observed peeling paint on outside wall of walk-in cooler/freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. Sanitizer bucket empty and no extra buckets to prime. EHS contacted different store to arrange for chemical pickup. CDI: Facility will use three compartment sink and QAC solution until chlorine obtained. Observed low QAC sanitizer in red sanitizer buckets- 50ppm. CDI: Food employee remade sanitizer solution- 200ppm. REPEAT VIOLATION. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic lids stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S. **CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken crispers and boneless wings being held below 135F in fry station hot hold unit. CDI: Food employee placed product into fryer for rapid reheating.

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 speed gun nozzle holder in bar area soiled with buildup. Observed inside on salsa cooler soiled with food waste.

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink faucet.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high chlorine sanitizer level at dish machine- 200+ppm. PIC contacted service company during inspection. Facility is to manually wash dishes at three comp sink until repaired. CDI: PIC set up three comp sink for dish washing. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of sanitizer stored above utensils and salsa bowls. CDI: PIC relocated sanitizer to approved location.

4-501.11 Maintain equipment in good repair. Observed several torn gaskets throughout kitchen. PIC stated new gaskets have been order, awaiting arrival and install. 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 two missing tiles inside entrance to walk-in freezer. Observed bowed FRP/separating corner piece near mop sink. Observed peeling paint on outside wall of walk-in cooler/freezer. REPEAT VIOLATION.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored on shelf above clean cutting boards in dish area. CDI: PIC voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer towels stored in hand sink at kitchen entrance. CDI: PIC removed towels. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in bar area. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer, small slicer, and can opener stored as clean on bottom shelf of prep table soiled with food waste. CDI: PIC sent items to be W/R/S. Observed several plastic insert pans stored as clean in dish area soiled with food waste. CDI: PIC sent items to be W/R/S. REPEAT VIOLATION. 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 insides of microwaves above cook line soiled with food splash on both bottom and top.

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 chopped lettuce cooling in tabletop cooler- product dropped 2 degrees in 44 minutes. See temp. chart for details. Food employee stated product placed into unit @10:15am. PIC stated facility will now put lettuce in cooler inside walk-in cooler then move to unit on cook line. PIC also placing work order to have temperature of unit turned down. CDI: PIC moved product to walk-in cooler for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs prepared 07/19/21 being held above 41F in make table. CDI: PIC voluntarily discarded. Observed chicken wings being held above 41F in small wing make table. Product prepared 07/18/21. Product overstacked- products on top warm, but product on bottom below 41F. PIC voluntarily discarded product. Observed chopped chicken, sliced turkey, and sliced cheese being held above 41F in small make table between grill and oven. Ambient air temp of top portion of unit 45F when lid remains closed, ambient temp when id remains open 76F. Bottom portion of unit everything within temperature. EHS will return within 10 days to verify facility repaired top of unit. REPEAT VIOLATION. VERIFICATION REQUIRED. **CONTINUED NONCOMPLIANCE MAY RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several TCS foods(lettuce, tomato, cole slaw, pico, etc.) with no date labels. Some products prepared today, 07/20/21, but other prepared 2-3 days prior to inspection. PIC backdated products. EHS will return within 10 days to verify facility properly date labeling TCS foods. REPEAT VIOLATION. VERIFICATION REQUIRED. **GOING FORWARD, FAILURE TO LABEL FOOD IMMEDIATELY UPON PREPPING CAN RESULT IN FOOD BEING DISCARDED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chopped lettuce cooling in tabletop cooler- unit designed to cold hold, not cool. Observed several pans of diced tomatoes and pico cooling in flip top portions of make tables- unit designed to cold hold, not cool. CDI: Education provided and products moved to walk-in for cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal insert pans wet stacked in dish area.

4-501.11 Maintain equipment in good repair. Observed top portion of small make table between grill and oven unable to maintain TCS foods at 41F or below. See violation #20 for more details. Observed door on beer cooler broken- PIC stated work order placed to replace. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed moderate scoring/staining on far left make table cutting board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several soiled gaskets throughout facility. EHS recommended more frequent cleaning. Observed a few vent hood filters with moderate-heavy buildup. Observed top of pizza oven soiled with food waste. Observed outside of lid to ice machine soiled with black biofilm. Observed inside of small tap cooler soiled with standing water/beer/splash. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed large leak from pipe under hand sink across from dish area. Observed leak at faucet on 4-vat sink and hand sink in bar area.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed "low area" in front of hand sink across from dish area where standing water accumulates. 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 soap dispenser in men's restroom falling off wall/exposed sheetrock/several holes in wall. Observed light out above hand sinks in men's restroom. Observed light out above toilets in women's restroom. Observed low grout in various areas throughout kitchen. 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 heavy food splash/waste in floor of keg walk-in cooler. Observed food waste/buildup on floor under dish machine.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands for less than 5 seconds, then turn off faucet with bare hands. CDI-EHS intervened and made employee wash for 15-20seconds and then turn off faucet with a paper towel. *Sidenote-EHS computer failed and EHS handwrote inspection-this is why the time is so long*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed orange slicer with food debris on bade and on the top plastic, 6-10 soiled dishes that were stored as clean, CDI-PIC took back to be W/R/S 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda machine with black build-up on the backsplash.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice in the HH-hotwell at 107F, all other food was in temp. PIC said they were reheating it from last night and that they normally microwave it first then place it there. They said they did this about 45mins ago. CDI-PIC voluntarily discarded. PIC did not sign due to Covid protocols

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pepppers and onions, tomatoes and cooked wings all above fill line in different prep units, all above 45F. CDI-PIC voluntarily discarded the top portions of the food until the temp were correct. Will discuss with employees about not overfilling product.

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 lettuce and about 30 small containers of salsa both without DM. CDI-PIC DM.

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

4-501.11 Maintain equipment in good repair. Observed handsink by the bar leaking form the faucet and then leaking onto the ground underneath. Needs to be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside of prep units, handles and outsides all in need of cleaning. Observed grease build-up around the chicken HH unit (and the chicken when overfilled is touching it). Kitchen needs 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 low grout throughout kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 20 plastic pans used for the prep line stored in the clean section of the dish area that had food debris. CDI-PIC set aside to be washed/rinsed/sanitized. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed two containers of ribs above 41F in the WIC. PIC said they cook ribs, let them cool for a while in the oven with doors open, cool enough to touch, then wrap them and place them in the WIC. CDI-PIC voluntarily discarded ribs and EHS explaiend ribs need to go into WIC after reaching 135F and cool on sheet trays until they reach 41F, then wrap them. VR REQUIRED 10/11/2020. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boneless chicekn wings sitting below 135F. CDI-PIC explained they only sit there for 30mins, they use a timer and food was gone by the time EHS left.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken at breading station at 49F, pan was double stacked. CDI-PIC said chicken was from this morning at 11am, took to the WIC to cool. Observed two different cold drawer stations holding food above 41F. PIC said they prep the line at 8-9am in the morning, all food was taken back to the WIC to cool. Ambient air was 49F. REPEAT. VR REQUIRED 10/11/2020.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area. REPEAT.

4-501.11 Maintain equipment in good repair. Obsvered ice in the freezer, on the shelves and on the food. Ice building up in the stand up. 2 sets of cold drawers aren't holding temp, and one drawer doesn't shut properly. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting board at the prep line that need to be resurfaced or replaced, deep grooves making it difficult to properly clean. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in the bottom of the prep units, prep unit handles are greasy and need to remain clean. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of low grout throughout kitchen area, PIC said they area fixing shortly. Observed corner of wall that has a hole in it. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee BHC tortilla chips that were about to be fried. CDI-Employee stopped, put on gloves. CDI-EHS told employee to wash hands, put on gloves, then can work with food. They did proper procedure. 3-301.11 Preventing Contamination from Hands - P,PF Observed food employee bagging chips, touch the inside of the bag with BH (bare hands) and shake the bag to open it. Then they scooped chips inside. CDI-Employee washed hands, and put on the gloves to prevent contamination.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several large contrivers of chips sitting in front of handsink, making it difficult to use. CDI-PIC moved chips to a different area 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser by the handsink at the front not dispnesing. CDI-PIC set a roll near the handsink. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Handsink soaps were very difficult to make dispense soap, needs to be repaired to encourage handwashing. PIC did not sign due to new Covid protocols.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 plastic containers with food debris. CDI-PIC took to be washed, rinsed, sanitized.

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 and corn above 41F in the WIC and the reach-in. PIC explained these were made from last night. They explained the items getting cooked them immediately put in wrapping or bags. CDI-PIC volunatrily discarded ribs and corn. Other items were in temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bagged turkey, sausage, cheese, sliced cheese, roasted peppers, pepperoni all above 41F in a reach in, prep unit top and the cold drawer. Food was sitting there from 8am. Unit is next to grills on either side. Observed ranch in a cold station above 41F. CDI-PIC voluntarily discarded all food above 41F, and turned unit down to 37 to try and decrease the heat on thre unit. Cold station will not be used for TCS items until unit is fixed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ribs and corn above 41F in the WIC and the reach-in. PIC explained these were made from last night. They explaiend after the items are cooked they wrap them immediately, either in wrapping or bags. CDI-PIC volunatrily discarded ribs and corn. Other items were in temp. EHS explaiend items need to be left on shallow pans, or put in freezer to ensure food safety.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed RTE chips stored next to a handwashing sink. Food employee washed hands. CDI-PIC moved chips to a safer area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

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 cutting board on the line with deep cuts. 4-501.11 Maintain equipment in good repair. Observed two cold holding units not holding food in temperature. Observed torn gasket in the reach in on the prep line. Observed handsink that needs to be re-sealed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obserevd rubber gasket where soda nozzle at bar is stored with black build-up. CDI-Food employee W/R/S. Prep units have a build-up of food. Needs to be cleaned. Obserevd soda machine backsplash building up residue.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door lid is completely broken on top.

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. Air vents have a build-up of dust. Floors and cervices in the kitchen area are building up food debris. Wall near 3-comp needs to be cleaned. Kitchen needs some TLC. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Areas of low grout throughout kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 soiled knives, stored clean on a hanging rack. CDI-PIC took to be washed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed coleslaw date marked for 8 days, 10/28-11/4. PIC explained the cabbage comes in a vacuum selaed bag, they open a portion, put in antoehr bag and leave it without dressing. After they put the dressing on the food has 24hrs before discard. This could potentially leave food with a 9 day datemark. PIC explained they go through a company for their date labels and they will call the company today to get labels fixed. CDI-PIC correctly datemarked coleslaw for discard date of 11/3. Observed 2 milks in the server station, opened with no datemark. PIC said they were from yesterday. CDI-PIC datemarked.

4-501.11 Maintain equipment in good repair. Observed ice build-up in walk-in freezer and stand up unit by the fryer station. Cold drawer below grill is no longer working, PIC has part coming in soon. Equipment needs to remain in good repair. Observed 4 cutting boards by the front prep line heavily damaged and needs to be re-surfaced or replaced.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet by the 3-comp. 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 areas of low grout in the kitchen area, areas of the floor need to be cleaned (underneath shelving units)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed mixing bowl for wings discolored and interior not smooth and easily cleanable. Observed wire racks stored as clean with dried food debris. Corrected during the inspection (CDI)- Wing bowls were discarded and wire racks were removed to be cleaned. REPEAT. -1.5pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several plastic containers stacked wet. CDI- Containers were removed and placed so they could effectively dry. REPEAT. -1pt-

4-501.11 Maintain equipment in good repair. - Observed torn gaskets at chicken wing reach-in cooler. Needs to be repaired. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed several gaskets with old food debris and black growth. Needs to be cleaned. Observed shelving with dried food debris. Needs to be cleaned. REPEAT. Observed interior of microwave in need of cleaning. -1pt-

5-205.15 Maintain a plumbing system in good repair. - Observed hot water faucet handle leaking near the dish machine. Needs to be repaired. -0pts-

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- Observed dish machine employee handle food soiled equipment and utensils and without a hand wash the employee handled clean equipment and utensils. CDI- PIC and employee were educated on the violation and when to wash hands. After instruction was provided EHS observed proper hand washing and instructed the items handled to be re washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed produce dicer and produce cutting board stored clean with food debris left on them. CDI- PIC instructed an employee to re wash the items during the inspection.

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 pre cooled items being portioned and attempting to cool. EHS observed salsa, pasta, diced tomatoes, shrimp, and rice all not meeting the required cooling rate. See temp chart. CDI- PIC uncovered all items and placed them in the walk in freezer to quickly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded cheese (45F), sliced tomatoes (45F), mac n cheese (43F), queso cheese (42F), and turkey (45F) all above 41F. CDI- Education was provided to PIC to ensure all TCS foods are kept at or below 41F. NOTE: Per state memo no point deduction occurred for TCS items between 42-45F. However if the violation is noted again corrective action and point deduction will occur.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed two small containers of brisket dated for 3/11/19. PIC stated the item comes in frozen and thawed. A pull date is documented (3/6/19), however a thaw date is not documented. The brisket was portioned on 3/11/19 however could have been thawed a couple days ago according to the PIC. CDI- PIC voluntarily discarded the item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- EHS observed salsa, pasta, diced tomatoes, shrimp, and rice all not meeting the required cooling rates. The items were either covered and placed in the walk in or placed into a flip top before cooling. CDI- PIC was able to uncover all items and place them into the walk in freezer to quickly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed two employees preparing RTE foods while wearing a watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed dish machine employee with hair on the head however not wearing a head cover. The employee was handling clean equipment and utensils.

3-304.14(D) Maintain sanitizer containers for in-use cloths free of visible debris and soil.- Observed a sanitizer bucket with floating debris inside.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-REPEAT- Observed several stacks of metal and plastic containers stored wet and together.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards portable and on prep units in need of replacing or resurfacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-REPEAT- Observed cold holding, hot holding, and shelving throughout the facility in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce the build up.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place.- Observed outside dumpster with a broken drain plug.

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 hard to reach areas in need of cleaning of floors and walls. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce the build up.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch tongs used for raw chicken with gloves, then switch tasks to work with ready to eat foods. Observed another employee touch dirty dishes with gloves then touch clean dishes with the same gloves. CDI - stopped both employees and explained the violation; employees discarded gloves and washed hands.

General comment 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed a QUAT sanitizer bucket at 50 ppm on the cook line. CDI - bucket was remade at 200 ppm.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed raw steaks, salmon and burgers holding above 45F in the low boy cooler under the grill. CDI -items were placed in the walk in freezer to cool; see temperature chart. PIC stated the cooler had been having issues and a work order is in to have it looked at. PIC is not storing anything in there until it is repaired. Observed salad, lettuce, cheese, pico and cole slaw in the prep top above 45F. The salad was placed on TPHC (procedure sheet emailed to PIC) the other items were placed in the walk in cooler to cool; see temperature chart. Reminded employees to close the lids on the prep units on the cook line when the unit is not being used.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several containers stacked wet.

Repeat violation 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed several melted and worn containers on the drying rack. CDI - PIC discarded the containers.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee washing hands less than 15 seconds and turning faucet off with bare hands. CDI PIC instructed employees on proper hand washing procedures.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser nonfunctional near friers. CDI dispenser fixed.

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 ribs prepared at 4:45pm on 6/18/19 (yesterday) at 47-62F. See temperature chart for temperature observations. CDI all ribs voluntarily discarded. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of grilled chicken in hot holding sliding unit below 135F. Observed 3 types of fried chicken in hot holding below 135F. CDI all items voluntarily discarded. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in flip top cooler behind cooktop and drawer cooler under cooktop with items above 45F. Observed two types of lettuce in lettuce shoot above 45F. See temperature chart for temperature observations. CDI items in flip top cooler placed on time procedure and must be discarded within 4 hours of beginning hold time. Items in drawer cooler voluntarily discarded. Lettuce placed on time procedure. PIC contacted maintenance. EHS is recommending several changes in food preparation process to reduce temperature; cool items below 45F before placing in unit, lowering ambient temperature in kitchen, do not double pan any products in flip top coolers, etc. VERIFICATION REQUIRED.

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 not date marked. CDI milk voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two large plastic containers of ribs tightly covered/tightly stacked and wrapped with plastic wrap in walk-in cooler; product at 47-62F. CDI ribs voluntarily discarded. Ribs must be cooled before wrapped. Place ribs on sheet pans during cooling process. Insure ribs meet proper cooling time/temperatures by using thin probe thermometer to check internal temperature of product. VERIFICATION REQUIRED.

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

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed 3 containers melted and discolored.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm. CDI- Machine had to be adjusted to required concentration. REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled utensils (knives in knife rack) and other equipment stored as clean. CDI-items sent to be washed, rinsed and sanitized.

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 food labeled incorrectly per corporate labeling requirements. Observed chicken with a 12/26 discard date. CDI-labels corrected and expired product was voluntarily discarded. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0ppm quat sanitzer in sanitzer buckets. CDI-buckets corrected to correct concentration.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards scored and discolored. 4-501.11 Maintain equipment in good repair. Observed several containers and buckets broken and in disrepair.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee wearing several gloves and switching between task without washing his hands. CDI-by instruction and employee hands washed and gloves changed.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed the water at handwashing sinks throughout facility less than 100F. VERIFICATION REQUIRED

n 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm sanitizer. CDI-machine was primed and reading at 50ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build-up inside the ice machine. 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 cavities of microwaves soiled with dried food residue. Suggest using a cover.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce holding above 45F in the prep line lettuce dispenser. CDI-product sent to walk-in cooler to cool. Check lettuce at the 4 hour mark to determine if needs to be discarded. Facility has 1 more hour to achieve proper cold holding temperature. Observed raw fajita beef, turkey and cooked cooked chicken holding above 45F in the flip top cooler. CDI-product voluntarily discarded. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several food items held beyond the corporate use by date. Ensure products are being discarded as indicated.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing rings and watches while preparing food. CDI-by instruction.

4-501.11 Maintain equipment in good repair. Observed several containers and buckets (for nacho chips) broken and in disrepair. Replace items as needed. Observed rusted hooks for hanging utensils. Replace as needed. Observed leak from Convotherm oven. Provide a catch plate for steam condensation.

5-501.114 Ensure drain plug on dumpster, waste containers is in place. Observed a missing drain plug on outside dumpster

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 flooring in need of grout throughout facility

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee purse stored on a shelf above utensils in bar area. CDI-purse relocated to designated area for employees. 6-303.11 Intensity-Lighting - C Observed no light in the walk-in beer cooler. Per PIC the light is on order.

.3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed one tray of smoked chicken uncovered on top of speed rack. CDI- covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed many stacked containers with significant sticker glue residue attached. Items sent back to cleaning process. Verification of effective cleaning process installed within 10 days. 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 cavities of microwaves soiled with dried food residue.

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: Penne cooling tightly covered in large container 57 F at 11:23 am. Thirty minutes later penne was 56 F. CDI- Penne spread out on sheet tray and kept uncovered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: shredded cheese in flip top 52 F. Shredded cheese at waitress station 52 F. Peppers portioned in flip top overstacked in holding well. Temperatures 49 F. CDI cheese iced while in coolers. Top layers of peppers pulled and taken back to walk-in for rapid cooling. Verification coolers are working properly within 10 days. Do not use prep coolers to store TCS foods until service has been performed.

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 : Found penne cooling tightly covered in alarge volume. See # 18 above for corrective action.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Found containers stacked wet after cleaning.

4-501.11 Maintain equipment in good repair. Observed cutting boards stained and heavily scored. Repeat.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed most of the upper level spray ports in dish machine clogged with labels and food. Clean out the ports more frequently.

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 employee placing a drink garnish (orange) on a drink with her bare hands. CDI-orange discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled pans and utensils with sticker residue stored as clean on the drying rack. CDI-items sent to be rewashed.

3-501.15 Cooling Methods - PF Observed pasta and chicken cooling (1 hour) in individual portions tightly stacked in plastic container at 50F. CDI items placed on sheet pan to properly cool. REPEAT

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 in direct contact with the ice. CDI-ice scoop placed with handles up.

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

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the grill area reach-in cooler door. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stained and heavily scored.

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 hard to reach areas underneath, between and behind equipment. Observed floors of walk-in freezer in need of 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 several floor tiles missing at entrance of walk-in freezer.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee beverage improperly stored above clean dishes in dish area. CDI beverage voluntarily discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed pickles in walk-in cooler not properly shielded. CDI pickles covered.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed ice machine collecting black and pink debris.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed chicken and quinoa cold holding above 45F. See temperature chart for temperature observations. CDI items placed in walk-in cooler to rapidly cool.

7-201.11 Separation-Storage - P Observed sanitizer bucket stored on prep surface in bar area. CDI bucket relocated to approved location.

3-501.15 Cooling Methods - PF Observed quinoa cooling in individual portions tightly stacked in plastic container. Observed chicken cooling out of temperature control in plastic container tightly stacked. CDI items plastic on sheet pan to properly cool.

2-303.11 Prohibition-Jewelry - C Observed food employee wearing several braclets. 2-402.11 Effectiveness-Hair Restraints - C Observed several food employees without beard quards upon entry.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed several containers stacked wet. REPEAT VIOLATION.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed facility without color chart for test strips. CDI employee placed order.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed wait staff employee touching fries with bare hands. CDI through discussion with PIC. PIC stated he will review glove and/or utensil use policy with all employees.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black inside near chute.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ribs hot holding below 135F. See temperature chart for temperature observations. CDI PIC stated ribs are to be bagged and cooled on sheet pans in walk-in cooler. Discussion with PIC about reducing the quantity of products held out of temperature control during prep. Observed grilled chicken hot holding below 135F. CDI grilled chicken reheated above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce cold holding above 45F. See temperature chart for temperature observation. CDI lettuce was voluntarily discarded.

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

4-501.11 Maintain equipment in good repair. Observed split gaskets on 3 doors of reach-in coolers.

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 food employees touching ready-to-eat foods with bare hands. CDI discussion with manager. Employees washed hands and donned gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink in bar. CDI papertowels provided.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed cut bar fruit stored uncovered/unprotected. CDI fruit covered with plastic wrap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of diced tomatoes and lettuce in lettuce cooler above 45F. Diced tomatoes were placed on ice bath to rapidly cool. Lettuce cooler door was closed to allow product to cool and properly cold hold.

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 two containers of diced tomatoes cooling in prep cooler. CDI diced tomatoes placed on ice bath and in reach-in cooler.

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

4-501.11 Maintain equipment in good repair. Observed split gasket on 1 door reach-in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed four employee beverages improperly stored throughout facility. CDI beverages were discarded or relocated to adequate location.

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 Observed employee handling soiled dishes then handle clean dishes without washing hands. CDI employee properly washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers stored as clean with food residue. Observed 4 slicers stored as clean with food debris. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting microbial growth.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ribs at 50F. RIbs were holding out of temperature control while employee was preparing shrimp. CDI ribs were taking to walk-in to rapidly cool. Employees should only remove items from temperature control when they are ready to actively prepare item.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer stored on cuttingboard above food items. CDI sanitizer was properly stored.

3-501.13 Use approved thawing methods. Observed pork thawing out of temperature control while employee was preparing shrimp. CDI employee began active preparation of pork and placed back in walk-in cooler.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bartender preparing beverages and setting up soup station with a braclet on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed bartender setting up soup station without a hair restraint.

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 bar soda nozzle stored in soiled plastic holder.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates, plastic containers and pans wet stacked throughout facility. REPEAT VIOLATION.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several containers and container lids broken. CDI items discarded. 4-501.11 Maintain equipment in good repair. Observed leak in prep reach in cooler. Observed split gaskets on several coolers. Observed rusted shelves in several prep coolers.

. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed standing water in prep reach in cooler. Observed walk-in freezer floor collecting debris and ice buildup. Observed gaskets collecting food residue.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved in several areas of kitchen and bar 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 can wash deeply cracked throughout entire surface. Observed sealant around dish machine area in disrepair.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handle raw chicken and then change only one glove- Employee stopped and asked to wash hands during the inspection. After handling raw meat, before putting on new gloves or changing the task, wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mulitple pans stacked as clean with food debris still on the inside and out of them- all sent to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0ppm at the dishmachine today- chlorine concentrate refilled and dishes rewashed to correct. Maintain at 50-100ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a soiled tea nozzle today- sent to dish area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding in the drawer today at 121F. Reheated to 167 to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the walk in cooler, cold drawers, and one make table holding foods at >45F. Drawer foods iced down today and were falling quickly to correct. Make table foods had been set on ice throughout lunch and had been out of temp. >2 hours- discarded today. Walk in cooler foods were quickly moved into the beer cooler and walk in freezer to try and cool within 1 hour- Foods that did not fall to 47F or less within that time were discarded- see product disposition form. VR in 10 days.

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 from the 12th in the walk in cooler and in the make table- discarded today. Observed ribs holding at >41F in the walk in from the 16th-discarded today. Only hold TCS foods holding at 41F for 7 days and only 4 days if holding between 41-45F.

3-501.13 Use approved thawing methods. Observed pork roasts that had been thawing at room temperature today in the prep sink and they had risen to 72F- pork discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed the front line cook wearing a red bracelet today.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a soiled ice scoop holder today-sent to the dish area. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes stacked wet today.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a broken baseboard tile near the fryers. 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. Dust ceiling vent in the kitchen- build up observed

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink on the line upon arrival. Discarded during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on drink and tea nozzles today. Observed food debris on dishes that were stored as clean along with stickers still on the pans. These were all sent back to be rewashed and properly sanitized. Observed build up on the food contact portions of the bread toaster- scrapped, washed and sanitized during inspection to correct. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed all sanitizer buckets at <150ppm. Concentrate changed out and staff instructed to resanitized food contact surfaces on the line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced tomatoes on the counter stored at >45F. Discarded during inspection.

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 brisket, lettuce, and cooked potatoes not dated marked today. Back dated to correct. Lettuce discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large plastic container of pasta today cooling in the walk in cooler with the lid on(condensation present) and was deep in portion. Voluntarily discarded today by manager on duty. Be sure to cool this according to the temperatures discussed.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.Observed no certified manager onsite upon arrival.

4-501.114 Maintain sanitizer at correct concentrations. -PObserved multiple sanitizer buckets at <150ppm today- refilled to correct.Spoke with PIC about filling these buckets more, pre rinsing rags with sanitizer, reducing amount of rags that are in sanitizer, and changing these buckets out more frequently.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed clearly undercooked chicken(pink on the inside) being diced today- put back into the oven to finish cooking. Be sure chicken is fully cooked to an internal temperature of 165F or more.

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 cut cabbage that was 8 days out- discarded today to correct. Be sure automatic labeling equipment counts the day of opening as the first day when determining expiration date.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-PfObserved a food thermometer reading 38F in ice water today- put into office so as not to be used and another thermometer was available for use.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed the chef with a wrist watch on while preparing foods. Removed during the inspection.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed an unshielded light in the walk in freezer today. 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.Oberved dust on kitchen ceiling vents today.

Observed build up today inside of the ice machine, in the ice machine chute, drink nozzles and tea nozzles today. Food contact surfaces must be clean to sight and touch. All washed and sanitized to correct today.4-601.11 (A)

Hold Time-Temp. control foods hot at 135F or more. Observed chicken not holding this hot- reheated during inspection to correct.3-501.16 (A)(1)

Hold Time-Temp. control foods cold at 45-41F or less. Observed the lower portion of the make table holding at >45f today- all products moved to a working cooler.Observed lettuc in the dispenser at >45F today- keep this lid closed when it is not in use- closed during inspection.3-501.16 (A)(2) and (B)

Observed hot onions being bagged and tied off today to be cooled futher in the WIC. This process is considered Reduced Oxygen Packaging/Cook-Chill which requires a HAACP plan. Onions reopened and cooled before being placed back into bags.According to the PIC, standard operation procedure is to cool these completly before placing in a tied off bag. Use the standard operating procedure.3-502.12

Observed employees today on the line with watches on. Food service employees are limited to a single wedding band on their hands/wrists- no other rings, wrist watches, or bracelets allowed.2-303.11

Clean bread toaster, 2 door freezer, the food pass thru and ceiling vents.4-602.13

Observed an employee drink uncovered in the microwave today- discarded to correct.Store employee drinks with a lid on them and in an area where they will not contaminate food contact surfaces.2-401.11

Observed bone-in wings stacked to high on the flip top cooler- top of product was moved to WIC to quickly cool.Store TCS foods at 45-41F or less.3-501.16

Observed corndogs that had been thawed on 3/15- discarded today to correct. Hold TCS foods only 7 days after thawing, opening, or making them. Thaw date is day 1.

Observed a food service employee with bracelets on today. Food service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed.2-303.11

Clean ceiling vents, salad cooler filter, bread butter machine, and around drink nozzles.4-602.13

2-103.11 (M) Person in Charge-DutiesAll employees must know which symptoms they cannot work around food with and they must be aware(be able to reference a list) of the big foodborne illnesses. Recommend reminding employees during meetings of the employee health policy. Corrected through instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore raw animal foods by final cook temperature with the highest cook temp. stored on the bottom to avoid cross contamination. Observed raw fish stored over beef steak today. Store raw fish below and/or seperate from raw beef steak. Rearranged by employee during inspection.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces must be clean to sight and touch. Observed build up inside of the ice machine today and on the underside of this machine as well. Observed build-up on the batter water jug nozzle today as well. Both items going to be washed, rinsed, and sanitized before the end of the day to correct according to PIC. Mulitple dishes had sticker residue on them still and they cannot be sanitized correctly if they are not clean first. Dishes sent back today.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods at 45-41F or less. Observed cheeses stored in the cold drawer today holding at >45F. Food moved today to quickly chill down.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensFajita steak is offered undercooked but asteriked on the menu today. Asterik this item or prove that it is made from whole muscle intact beef. Corrected through instruction.

2-303.11 Prohibition-JewelryFood service employees are limited to single wedding band on their hands/wrists. Observed a food service employee today with a bracelet on.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore dishes on a clean dry surface where they are not exposed to splash or other contamination. Observed ice buckets stored below a soiled ice machine today-moved during inspection.4-901.11 Equipment and Utensils, Air-Drying RequiredAirdry dishes before stacking them. Observed plastic containers stacked wet today.

6-301.12 Hand Drying ProvisionKeep papertowels supplied at all handsinks. Observed no handtowels at the bar sink today- corrected by PIC.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain sanitizer at 200-400ppm. Observed sanitizer in buckets and at dispenser maintaining <200ppm today. Corrected during inspection by manually mixing quat. sanitizer in the 3 comp. sink. Ecolab tech called as well to repair issue.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces must be clean to sight and touch. Observed build-up inside of the ice machine today(chute and tubing). Also the underside of the ice machine was soiled. PIC will call service to have this cleaned today to correct.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved cold drawer not working properly today- repairman will be called. Foods moved to WIC to quickly chill down. Keep TCS foods at 45-41F or less. Observed corndogs stored next to the fryer today in an open air cooler that were >45F- sent to WIC to chill. Recommend to not stack these so high and if possible, not store that product next to the fryer as discussed.

3-304.12 In-Use Utensils, Between-Use StorageIf storing scoops in food, store the handle out of the food product to protect from contamination. Observed mulitiple food scoops stored with the handle in the food.

4-901.11 Equipment and Utensils, Air-Drying RequiredAirdry big plastic bins before stacking them. Observed them stacked wet today.

4-602.13 Nonfood Contact SurfacesClean WIC racks.