CHILI'S GRILL & BAR #1121

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a spray bottle of degreaser stored next to clean containers. CDI, chemical relocated for proper storage.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed some plates wet stacked. Improvement made since previous inspection and points not escalated today.

5-501.113 The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine, as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). Observed pressure gauge reading 38 psi where it should be be 20 + or - 5

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 1 container of season salt not labeled by common name of food ingredient.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flys in kitchen.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some bowls wet stacked.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed stack of fajita pans stored as clean but residues and debris. Observed some cutting boards stored as clean but soiled with debris . CDI, items relocated for cleaning and sanitizing. 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 .f

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean lids stored in container collecting debris under dish machine drain board.

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 general cleaning needed in hard to reach areas on floor behind equipment.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverages stored on shelves above prep surface. CDI- PIC relocated employee beverages to approved location. **REPEAT**

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee handle raw chicken at the chicken frying station, discard gloves and put on a new pair of gloves without washing hands. Employee was changing tasks and going to work at the grill. CDI- PIC noticed the missed handwash and advised employee that they must was hands when changing tasks and after handling raw proteins. EHS observed a proper handwash from the employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a majority of plastic pans in the clean storage area with sticker residue. Containers were stacked which made the sticker residue touch the food contact surface. EHS advised to rewash dishes and remove sticker residue. Observed a tomato chopper and a few pan lids stored as clean with visible food debris. **REPEAT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed a food employee take a knife to the 3-compartment sink, wash and rinse the utensils and place in on magnetic strip to dry. EHS informed PIC that sanitize step was skipped. CDI- PIC took knife to dish area to go through dish machine, PIC educated food employee. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee with a bracelet on while engaging in food prep

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stacks of plastic containers and metal bowls that were in clean dish storage stacked wet. EHS informed PIC that items should be taken back to dish area to be rewashed, rinsed, and sanitized. **REPEAT**

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee beverage on the prep counter during inspection. CDI- Food employee relocated the item to below the prep station where contamination cannot occur.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plastic pans, scoops, coffee mugs, can opener, and plastic lids that were stored as clean with visible food debris. EHS observed the ice cream cold holding unit had viable dry ice cream on the lid which contacts the ice cream. CDI- PIC took all items to the dish pit 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of Salsa without a date mark. CDI- PIC dated the item with the prep date of yesterday. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees engaging in food prep without the use of the hair restraint. Any employee who is engaging in food prep, even in the wait station should utilize a hair restraint.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few container stored as clean wet stacked. CDI- PIC took items to dish pit to be W/R/S.

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 food debris and build-up under equipment in beverage station. More frequent cleaning required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella sticks and southwest egg rolls in fryer prep unit holding above 41F during inspection. Prep top had been left open for at least 30 minutes. CDI - PIC closed unit, and both items dropped in temperature. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris buildup on shelves in dish pit area. More thorough or frequent cleaning needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Alfredo sauce (130F), Mac and cheese (96F), and marinara (121F) were below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items in microwave to above 165F. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in kitchen. Maintain doors closed to prevent flies from entering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat. Maintain wiping cloth buckets at 150-400 ppm. 0 pts.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed dishwasher handle soiled equipment at dishwashing area then proceed to handle clean equipment at clean drain board of dish machine. CDI, employee washed hands. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a few plates and bowl stored as clean but had some food residues. CDI, equipment relocated for cleaning. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed beverage cup used to scoop ice. Use proper scoop utensil.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after hand washing before proceeding to next task and handling clean single-service articles. CDI, employee rewashed hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed sliders cooked to 151 to 154 degrees F. CDI, sliders placed back on grill to continue cooking to required temperature and reached 164 degrees F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Obsered Tomatoe and pico cooling in deep covered containers at 50 degrees F and 44 degrees F cooling temperature 1 at 1:16. At 1:43, cut Tomatoe was at 47 degrees F and pico was at 44 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and transferred to sheet pans and placed in walk in freezer to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 multiple containers of milk and chocolate milk not date marked. CDI, milk 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 - Obsered Tomatoe and pico cooling in deep covered containers at 50 degrees F and 44 degrees F cooling temperature 1 at 1:16. At 1:43, cut Tomatoe was at 47 degrees F and pico was at 44 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and transferred to sheet pans and placed in walk in freezer to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at hand sink nearest prep counter. CDI-PIC replaced paper towel in towel dispenser.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of cleaning agent stored beside sauce containers and above prep top cooler. CDI-PIC relocated sanitizer to chemical storage area.

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 working bottles of oils/sauces in squeeze containers without labels. PIC stated bottles were their oil/butter containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepare food without a hair restraint.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several plastic food containers stored clean with food on contact surface of plastic bins. CDI-PIC placed all items in dish machine to be cleaned. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed a container of washed avocados stored at prep line with stickers still on avocados, anything under sticker is considered unwashed. -CDI-PIC had food employee remove sticker and rewashed all avocados.

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 food debris throughout kitchen including under grill and fry equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several plastic food containers stored clean with food stickers on outside and on food contact surface of plastic bins. CDI-PIC placed all items in dish machine to be cleaned. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa in the flip unit and reach in unit that were above 41F. PIC stated that items were left in unit overnight. EHS observed that the unit was holding at 50F. CDI-Salsa was discarded. PIC observed that the unit had been switched off from last night. Unit was plugged back up. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed ribs and salsa boats cooling while tightly wrapped and with lids on. CDI-ribs were unwrapped placed into the WIC to quickly cool down. Lids were removed from the salsa boats to allow for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen. EHS advised PIC to contact pest control

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean dishes in dish area. CDI-items were placed back in dish pit to be rewashed rinsed and sanitized.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a kitchen tool laying in hand sink. CDI-PIC removed kitchen tool. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at front hand sink nearest kitchen entrance. CDI-PIC replaced paper towels

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several plastic food containers stored clean with dried food debris on food contact surface of plastic bins. CDI-PIC placed all items in dish machine to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed container of sausage and container of slaw out of cold holding temperature in prep cooler nearest grill (see temperature chart). PIC stated items were recently prepped from items in walk in cooler and placed into the prep cooler around 9:30am. CDI-Items were placed in walk in cooler for rapid cooling. -REPEAT VIOLATION

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs with handle stored laying directly on top of raw chicken at breading station. CDI-PIC removed tongs and placed in dish machine area and grabbed new clean set of tongs for breading station. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grilled chicken over stacked and sliced deli cheese in prep top cooler holding above 41F (see temperature chart). PIC stated items came from WIC below 41F around 10am and were over stacked in the flip cooler units. CDI-Items were placed in walk in cooler for rapid cooling. -REPEAT VIOLATION

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs with handle stored laying directly on top of raw chicken at breading station. CDI-PIC removed tongs and placed in dish machine area and grabbed new clean set of tongs for breading station.

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 cleaning needed on gaskets, cold holding equipment including handles and doors, and shelving throughout kitchen. -REPEAT VIOLATION-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on top of dish machine. CDI-PIC moved employee drink to designated employee area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided the PIC a template plan to be implemented.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese, two containers of pico, and grilled chicken in prep top cooler holding above 41F (see temperature chart). CDI-Items were placed in walk in cooler for rapid cooling. -REPEAT VIOLATION

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service lids, to go cups, and to go containers stored on floor in outside storage area. -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 cleaning needed on gaskets, cold holding equipment, and shelving throughout kitchen. -REPEAT VIOLATION-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys stored on prep unit beside spatula. CDI-PIC removed employee item and placed in designated employee locker area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris build up on coffee mugs stored clean near drink machine prep area. CDI, PIC sent coffee mugs to dish area to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut lettuce, sliced tomatoes, and pico sauce with diced tomatoes cold holding above 41F. CDI, items sent to walk in cooler to rapidly chill. Improvement has been made from previous inspection report.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies within kitchen area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service lids stored on floor in outside storage area.

4-501.11 Maintain equipment in good repair. Observed large cold holding unit near rear prep area not operating. Management let EHS know of issue during time of inspection and facility is actively working to have unit repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to gaskets, inside of cold holding equipment, and shelving throughout kitchen. REPEAT violation.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large cardboard boxes and dilapidated equipment stored outside of dumpster area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris build up to ceiling above dish machine area. Observed general cleaning needed to floor within bar area. Observed minor cleaning needed to wall near handsink within dish area.

6-301.11 Provide soap for handwashing at each handsink. -Pf REPEAT. Observed no hand soap provided at bar handsink. Only sanitizer provided. CDI - Handsoap provided.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two bottles of aioli sauce stored inside container of shredded lettuce. CDI - Items removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed alfredo sauce and black beans in hot well at 101F and 66F. CDI - Items taken to reheat in microwave to 165F and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, shredded lettuce, and several boats maintaining temperatures 43F-44F. Boats are held in a reach-in unit with an air gap between gasket and unit. CDI - All lettuce may have sat out for a bit before placing into prep top, so items taken to cool. All boats voluntarily discarded. VR to be done by 6/12/21.

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 cream scoops stored inside water 101F without running water on. CDI - Running water turned on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed all plastic containers wetstacking on drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed heavy cleaning needing to be done on exterior and interior of all prep units, reach-in freezer, walk-in freezer floor, shelving, etc.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser at bar broken and no soap is provided. CDI - Bar employees will use the handsink just around the corner. VR to be done by 2/14/21.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed portioned cups of pico, 2 opened gallons of milk, and portioned cups of salsa not date marked. CDI - Salsas voluntarily discarded, and all other items dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT. Observed smoked wings dated with prep date 1/25 and salsa dated 1/27. CDI - Items voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done inside fry freezer, reach-in prep unit, on steamwell, and drying rack shelving. No signature needed due to COVID-19 guidelines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several plastic containers soiled with dried food debris and sticker residue but stored as clean. CDI - Items sent back for rewashing. ***This is the 7th consecutive violation of this rule number. Risk control plans have been issued several times and issue has not been resolved. ITS (Intent to Suspend) issued.*** VR to be done by 10/29/20 for followup. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needing to be done inside drink nozzle at bar. Also observed black buildup in ice bin at soda machine at back by chips and salsa area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked brisket, guacamole with tomatoes, and corn salsa maintaining temperatures of 43F-53F. Items just taken out of WIC and may have sat out for a while. CDI - Items taken back to WIC for cooling.

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 two boxed salads, two trays of lettuce, one opened gallon of chocolate milk, and one opened gallon of regular milk not date marked. All items were prepped/opened yesterday, except for regular milk. CDI - Regular milk voluntarily discarded. All other items dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT. Observed two containers of smoked wings dated 10/12 and 10/4. CDI - Items voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wetstacking on drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done inside all reach-in units and fry freezer. No signature needed due to COVID-19 guidelines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several plastic containers soiled with sticker residue but stored as clean. CDI - All items sent back for rewashing.

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 salsa dated 7/1, and two opened gallons of milk without date marking. CDI - All items 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 several plastic containers of ranch just prepared and in cooling process with lids on and stacked on top of each other. CDI - Lids removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done inside reach-in with cheese cake, flip top unit near fryers, freezer floor, and other equipment. No signature needed due to COVID-19 guidelines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some metal bowls and two plates soiled with food debris, but stored as clean. REPEAT violation, but much improvement since last inspection. CDI - Items sent back for rewashing. ***NOTE*** PIC is actively working on risk control plan and will actively continue until facility has a better control on dishwashing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed a salad mix, cut romaine lettuce, shredded lettuce, two trays of cooked chicken breast, tray of carmelized onions, a salad bowl, and an opened bag of shredded lettuce all without date marking. Items were prepped yesterday. CDI - All items dated properly. Salad bowl voluntarily discarded. ***NOTE*** Date the salsa with the oldest prep date, which is the day the tomatoes were cut, not the day the salsa was prepped. Did not actively observe facility do this, but PIC stated so. The labeling machine is automatically calibrated to do this.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed detailed cleaning needing to be done on all equipment: interior and exterior of prep units, interior and exterior of cold drawers, exterior of fryers, freezer floor, racks in WIC, microwaves, etc.

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 needing to be done on floor of outside dry storage room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed red sanitizer bucket inside handsink being filled up with water. CDI - PIC immediately removed bucket from handsink. Use handsinks ONLY for handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several plastic containers with grease and food debris but stored as clean. CDI - All items were sent back for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan of sausages, 3 pans of guacamole and one pan of cornsalsa in cold drawer holding temperatures above 41F. Items were just prepped 30 minutes prior and were put straight into cold drawer. CDI - All items were moved to WIC for cooling. PIC and food employees educated on cooling items that are prepped at room temperature before placing them into cold drawers.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container shredded lettuce, 3 pans of chicken quesadillas, and 2 opened bags of spinach all without datemarking labels. CDI - All items were labeled. PIC educated on labeling TCS items as soon as they are prepped, cooked, or opened from packages.

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 several pans of diced tomatoes and pico de gallo in cooling process in WIC, but all items were covered with plastic wrap. CDI - All items were uncovered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needing to be done floor of walk-in freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed container of employee personal items on back corner of prep table.

6-301.11 Hand washing Cleanser, Availability - PF - Observed soap dispenser not working behind bar and not providing soap. Observed a dispenser not providing soap in women's restroom. CDI, soap provided during inspection.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some plates stored as clean, container, cutting board but with food debris / soils. Observed some plastic container lids stored as clean but with sticker residues. CDI, equipment relocated for cleaning. Much Improvement made since last inspection. Risk Control Plan discussed with PIC as tool to assist with long term compliance and follow up on RCP by 5/25/19.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed PIC state that Big Mouth Burger would be provided undercooked and cooked to order per consumer request but not identified on menu with asterisk. Repeat. Vr to ensure menu updated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flys in kitchen. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a wrist band worn on wrist of food handler. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food emploee with beard handling food without wearing a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic bins being wet stacked on storage rack. Repeat. Improvement made since previous inspection. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some clean utensils stored in container collecting debris.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed some food debris and soil accumulaing on floor in hard to reach areas in kitchen such as under ice machine and storage rack.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage stored above supplies in outdoor storage unit. Observed employee food stored on top of cooking equipment and prep table.

2-301.14 When to Wash - P - Food employee entered kitchen, touch hair then handle clean equipment without washing their hands. CDI by instruction to wash after contamination.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp recently prepared and stored above soup on cart. Observed unwashed produce stored above prepared ready to eat foods in walk in cooler. CDI, foods relocated for proper storage. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed bowls, container lids and metal pans and containers being stored as clean but with heavy soil. CDI, equipment relocated for cleaning. Repeat. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed heavy accumulation of equipment sored on soiled drain board dish area. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed house made dressing and salsa stored at 43-44 degrees F in low reach in unit. Observed cheese stored at 43 degrees F at grill. Observed milk in bar cooler at 45 degrees F from morning and unit showing ambient air temperature of 48 degrees F. CDI, foods in unit over 4 hours voluntarily discarded and Vr to ensure that prep unit along line and bar cooler is calibrated to ensure it is able to maintain TCS foods at required temperature. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

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 cooked corn pulled from freezer according to PIC but not date marked in walk in cooler and in unit over 24 hours. CDI, corn voluntarily discarded. Improvement made since previous inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf - Observed Big Mouth Bites not identified with asterisk for consumer advisory on menu but offered undercooked if requested according to PIC. Vr to ensure menu item is included on consumer advisory.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed pico and sour cream recently prepared and cooling in low prep refrigerator. Observed quacamole and tomatoes recently prepared and cooling in tightly covered container in prep unit. CDI, foods relocated to walk in cooler to cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. . Observed sugar in container at bar not labeled by common name of substance.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flys in facility.

2-402.11 Effectiveness-Hair Restraints - C - Observed food prep employee not wearing beard restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth on waist of food employee.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal pans being wet stacked in facility. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean mugs stored in soiled dish machine baskets. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed clean spoons not inverted. Invert to prevent handling of food / mouth contact area of utensil.

4-502.13 Single-use and single-service articles may not be reused. Observed single-service trays being re-used and stored on top of clean single-service trays. 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean single-service trays removed from protective packaging and stored uncovered / unprotected in outdoor storage unit. Observed coffee filters uncovered / unprotected and removed from protective packaging at line.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed a disposable towel dispenser not providing paper towels in women's restroom. Observed low prep unit not holding TCS foods at 41 degrees F and below at front beverage line. Visit to ensure unit calibrated. 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 plastic bowls with heavy pitting and no longer easily cleanable. Observed metal strainer with heavily damaged and broken off. Repeat.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed pressure gauge not working according to manufacturers specifications. 4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed test kit at bar missing indicator. CDI, new test kit provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residues on outside of clean containers. Observed some food debris and chips on top compartment of cooler. Observed heavy soil and food debris on dry equipment storage rack.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed heavy dust accumulating on ceiling ventilation and ceiling above warewashing area. Repeat.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed a food employee turn faucet off with their bare hands after washing their hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored above fish and beef in walk in cooler. Obesrved unwashed produce stored over ready to eat foods such as guacamole and pre-washed and prepared leafy greens on rack in walk in cooler. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plastic containers, bowls and food contact surfaces stored as clean but heavy soil accumulation. CDI, equipment relocated for cleaning.

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 several soups, potatoes cooling in ice bath from night before but above 41 degrees F. See temperature observations above. CDI, items voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce cold held in lettuce holding unit at 44 degrees F. CDI, lettuce transferred to shallow pans to rapidly cool. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Per guidance from the State, no points to be deducted on 1st inspection under new regulatory requirements. Ensure all TCS foods now held at 41 degrees F and below.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 2 open container of milk not date marked at bar refrigerator. Repeat. Observed open pan of cut lettuce in unit but PIC not able to determine when it was prepared. CDI, foods voluntarily discarded by PIC. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed covered containers of soups and bulk packages of mashed potatoos sitting in ice bath but product not stirred and foods were cooling overnight. CDI, foods voluntarily discarded and proper cooling methods discussed with PIC. 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 clean utensils stored in container collecting debris along line. Repeat. Observed single-service portioned containers being used as scoops in food containers along prep line.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean equipment being wet stacked along prep line and kitchen. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen stored on ground in outdoor storage unit. 4-803.11 Storage of Soiled Linens - C - Observed soiled towel stored on dish machine.

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 plastic bowls with heavy pitting and no longer easily cleanable. CDI, OPERATOR voluntarily discarded. Repeat.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C - Observed floor/canwash juncture in need of sealing.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust accumulating on restroom ceiling vents.

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 3 open containers of milk not date marked at bar and smoked sausage in walk in cooler not date marked. PIC was not sure when open. CDI, voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 1 container of quat sanitizer in bulk stored with clean single-service items. CDI, sanitizer relocated for proper storage.

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 - Use proper cooling methods. Observed pico recently prepared and cooling in tightly covered container and cheese recently prepared and cooling in prep unit. CDI, cheese relocated to WIC and lids of pico vented to facilitate heat transfer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed food employee wearing cloth around waist.

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 clean utensils stored in container collecting debris along line.

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 plastic bowls with heavy pitting and no longer easily cleanable. CDI, OPERATOR voluntarily discarded.

6-501.12 Cleaning, Frequency and Restrictions - C- Observed outdoor storage shed in need of general cleaning / organiziation.

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 handle soiled towel and then touch face then proceed to handle clean equipment without washing their hands. Observed 2 food employees turn faucet off with their bare hands after hand washing. CDI by instruction.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels at hand washing sink behind bar. CDI, towels provided. 6-301.11 Hand washing Cleanser, Availability - PF - Observed soap dispenser having difficulty with sensor at hand washing sink near grill. CDI, EcoLab arrived on-site to replace dispenser.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates and bowls stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 3 containers of watermelon stored in prep refrigerator at 60 degrees F and ambient air temperature measured 59 degrees F behind bar. CDI, operator voluntarily discarded watermelon.

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 recently prepared soups cooling in deep covered containers, portioned onions and brisket portioned in and cooling in deep containers in walk in unit. CDI, soup transferred to shallow uncovered pan to rapidly cool and portioned foods transferred to uncovered sheet pans to rapidly cool. Repeat.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean linen stored on ground in outdoor storage shed.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed drink mix refrigerator behind bar with ambient air temperature of 59 degrees F and not holding required temperature. repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulating in prep refrigerators throughout establishment and soil and debris accumulating on shelving. Repeat.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Observed some back up utensils stored in container in storage room in container with chemicals that operator stated some equipment may not be needed. Operator pulled container to sort through and separate equipment needed in establishment from chemicals.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored over consumer items. Repeat.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee not vigorously rub hands for required time and then turn faucet off with their bare hands. CDI by instruction.

6-301.11 Handwashing Cleanser, Availability - PF - Observed soap dispenser not working and not providing soap at handwashing sink near cook line. CDI, soap removed from dispenser to allow access to hand soap.

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 open container of milk not date marked at bar refrigerator. CDI, operator voluntarily discarded milk

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed tomatoes recently prepared and cooling in covered container at 58 degrees F. CDI, staff transferred tomatoes to shallow container to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored near clean equipment on shelf near dish machine.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean equipment stored in prep refrigerator with glass particle. Instructed staff to remove items from unit to be cleaned to ensure no contamination.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed some plastic containers with heavy cracks. CDI, operator removed items from use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of equipment, gaskets and doors of prep units accumulating some soil residues. Observed soil and food debris accumulating on clean drain board of 3 compartment sink and some soil residues on storage rack near warewashing machine where clean equipment was stored. Observed some soil on outside of clean storage bins.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks being stored on the top portion of the prep counter. CDI-The drinks were discarded. The drink being kept on bottom shelves and away from facility product and equipment is acceptable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a knife, and several pans with food buildup on the inside stored on the clean equipment rack or knife rack. CDI-The equipment was brought back to the dish machine for proper cleaning. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili hot holding below 135F. CDI-The product was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken above 45F in the walk in cooler due to hot product being placed directly below the fully cooled chicken. Also observed lettuce in the pre-impenger unit holding above 45F. CDI-The lettuce was placed directly into the unit instead of being double pans and the chicken was moved to the bottom portion of the speed rack. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on the counters upon entrance to the kitchen. CDI-The cloths were removed and placed into sanitizer buckets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to several of the flip top coolers, especially along the grooves and hinges of doors and drawers, and to the shelves holding the clean equipment next to the dish machine. Have cleaned. 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 employee bare handing broccoli upon entrance to the kitchen. CDI-The employee stopped, washed their hands and donned clean gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker buildup on several pans stored on the clean equipment rack. Also observed slight buildup on two pans stored on the clean equipment rack. HUGE IMPROVEMENT!! KEEP UP THE GOOD WORK!!! ***STARTING JANUARY 1, 2019, COLD HOLDING WILL CHANGE TO 41F OR BELOW***

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the lettuce double stacked in the zone 2 flip top cooler. CDI-The lettuce was removed and a new batch was brought out.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of lids stored on the floor in the outside storage unit. Ensure single service items, such as the lids are kept off of the ground.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the salsa reach in cooler, the crisper reach in, the racks in the dish machine area and slight buildup on the racks in the walk in cooler. Have cleaned. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors underneath the 3-compartment sink. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored intermingled with facility product. CDI-The food was removed. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup and sticker residue on several pans stored on the clean equipment rack. CDI-The containers were brought back to the dish machine for cleaning and sanitizing. REPEAT. HUGE IMPROVEMENT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a damaged door to the pizza reach in cooler. Have repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of several reach in coolers, the ice cream coolers, the shelves near the dish machine,

5-205.15 Maintain a plumbing system in good repair. Observed a slight leak at the hand washing sink. CDI-A maintenance operator came to repair the piping.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a purse and a jacket stored on the shelves along with facility product. CDI-The items were removed.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee breading raw chicken tenders then proceed to put on a new pair of gloves without washing his hands. CDI by instruction, hands were washed before donning gloves.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee using yellow handled tongs to handle raw chicken and not change gloves immediately afterwards. The tongs were being stored in a cooler drawer and were in close contact with raw chicken. Store tongs in another location to prevent contamination of the handle of the tongs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed datemarking sticker residue on some cleaned plastic food storage containers. Improvements made to food contact surface cleanliness since last inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed one container of pico de gallo prepared at 11:36AM at 49F at 5:00PM. CDI- product was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pico de gallo cooling in a lidded plastic container. The product was filled >3 inches high in the container. CDI- product was discarded.

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

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 6 plastic food storage containers with cracks in them. CDI- products were discarded.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no managerial control of kitchen staff during the inspection. Observed multiple bare handing ready to eat product violations, handwashing violations, repeat improper cleaning of equipment violations. More staff training is needed.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee unable to explain any of the 5 symptoms on the employee health policy. CDI-Explained to the employee the 5 symptoms. more training is needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a cup of coffee stored on the shelf with no lid next to clean equipment. CDI-The drink was discarded.

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 grab wet wiping cloth from the bucket to wipe down the counter and then immediately grab a piece of chicken without washing hands. CDI-Had the employee discard the chicken, discard gloves and wash hands.

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 bare handing ready to eat chicken tenders, and an employee bare handing lemons for a drink. CDI-The drinks and chicken tenders were discarded. The employees were instructed to wash hands and don gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple pieces of equipment with food residue buildup. CDI-The equipment was sent back to the dish machine for washing and sanitizing. 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 a container of black beans past the time/temperature requirements. CDI-The container was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling correctly in the walk in cooler at 60F. The same rice was then bagged and tied off and placed into the nacho reach in cooler. The rice was not fully cooled. CDI-The rice was brought back to the walk in cooler and spread back out on the cooling sheet pans.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a box of miscellaneous product stored on the floor outside. The box was wet on the bottom. CDI-The box was picked up off of the ground. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked wet on the clean equipment rack. Ensure equipment is fully air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed some shelves beginning to rust in the reach in coolers. Have replaced. Do not paint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the walk in cooler, the chips and salsa cooler. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leak at the 4-compartment sink. Have repaired. 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 floors in need of repair. Have grouted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on pans on the clean equipment rack. CDI-The pans were brought back to the dish machine. Cleaning crew needs to be more thorough.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped chicken in the pre-impinger flip top unit not hold at 45F or below. The container was overstacked and sitting closest to the impinger. Do no over stack product. CDI-The over stacked portion was placed into the drawer below to cool down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fresh pico and tomatoes on the serve above 45F. The product had just been prepared. CDI-The product was placed into the reach in cooler to allow the product to finish cooling before using.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of product stored on the floor in the walk in cooler. CDI-The box was placed onto the shelf.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting boards. Have replaced. The manager has purchased two new cutting boards. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the salsa reach in cooler and the dressing reach in cooler. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leak at handle to prep sink faucet when the cold water is turned on. Have repaired. It should not leak.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed kilbasa, chicken, and chicken wings above 45F in the flip top cooler near the oven. CDI-All items were placed into another cooler.

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 green peppers cooling at 78F on the counter upon entering kitchen. CDI-The peppers were placed into the WI cooler.

4-501.11 Maintain equipment in good repair. Observed split gaskets to several reach in coolers. Have replaced. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards with deep groves that are no longer easily cleanable. Have replaced/shaved down.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on air drying racks, drawers, gaskets, hand wash sinks and reach in coolers. Have cleaned.

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 missing grout on the floors throughout the kitchen. Have repaired.

2-301.14 Wash hands after activities that contaminate them.-P Observed food employee wiping gloved hands on soiled apron and then attempt to resume food service without washing hands. CDI - Employee washed hands. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wait staff using hand sink to refill water in plastic bins at the front line. CDI - Employees instructed to use prep or 3-comp sink for refilling water containers. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spices at the cook line in shakers. Label these with the common name of the item. REPEAT -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed watches on wrists and no hair restraints present on wait staff dispensing soups and heating fajitas at the front line. Either provide hair restraints and remove hand and arm jewelry or allow food employee already dressed as a food employee to dispense food. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on the counter in the bar. Keep in sanitizer solution between uses. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic and metal pans on drying racks near the dish room and in the dry storage areas and wet stacked cutting boards. Sparate these and allow to air dry. -1- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed clean utensils in holders near the dish room with the food contact surface up for selection and the handle of the dispensing scoop for the tortilla strips with the handle touching the food. Keep handles up for selection. -0-

4-501.11 Maintain equipment in good repair. Observed cracked metal mixing bowls and a walk in door with gaps all the way around allowing air escape. Discard equipment that is no longer easily cleanable and replace the meat cooler style door with one that seals correctly and latches. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the poultry prep sink, on the handles of hot and cold holding equipment, on faucet handles on all sinks and on the walk in shelving. Clean all these. REPEAT -1-

4 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plates and soiled coffee cups. REPEAT. CDI- Removed and washed during the inspection. 4-501.114 Maintain sanitizer at correct concentrations. -P Chlorine at the dish machine measured 0 ppm due to sanitizer bucket needed to be changed. CDI- PIC changed and primed the machine. Now at 100 ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up inside reach-in cooler units.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles with glass cleaner with no label. Label all chemicals. CDI- Discarded. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mashed black beans and mash potatoes not dated. CDI- Items date marked during inspection.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed insert pans stacked wet. Allow to properly air dry.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cart in front of the hand sink. CDI- Cart moved to another location. Keep the hand sink accessible to ensure proper hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed soiled plates stored as clean at the line. -Observed soiled can opener blade. -Observed build-up on the soda nozzle at the bar. CDI- All items were properly cleaned and sanitized during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with oven cleaner with no label. Label all chemicals. CDI- Labeled during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed insert pans stacked wet. Allow to properly air dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed build-up on the exterior of the dish machine. -Observed build-up on the shelving in the beer cooler. Clean regularly.

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 floor grout low and missing at the fryers. Re-grout floors. -Observed floors under equipment and dish area with build-up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside ceiling of ice machine. Observed insert pans stored with food debris on clean storage racks. CDI-removed and placed in dish machine area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Eliminate gnats.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean ceiling tiles and HVAC vents where needed. Clean walls where needed. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair leak under dish machine drainboard.

6-305.11 Designation-Dressing Areas and Lockers - C: Discontinue storing personal items like cell phones and jackets with or on food items.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean inside microwaves(top). Clean around gaskets of the salad dispenser.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Inserts pans stacked wet. Make sure all utensils are air dried completely before stacking.

4-501.11 Maintain equipment in good repair. Observed rusting shelving in walk in cooler and in dish area. Repair/replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shleving where needed in cooking/prepping areas. Clean shelving used for dirty dishes (under carriage) at dish machine.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors against base boards under cooking equipment. Observed food debris and grease spills.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at serving station handsink. CDI - Employee went to grocery store, purchased soap, and placed at handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple food pans with sticker residue stored as clean. CDI - Pans with residue pulled for reprocessing.

General Comment 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 One bag of rice that expired 2 days ago according to facilty's date marking policy. Multiple other items that expired at the end of the day yesterday and not yet discarded. CDI - All discarded.

General Comment 4-502.11(A) Maintain utensils in good repair. Observed food pan lids cracked and /or melted. CDI - Discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of food debris on gaskets in low prep coolers and minor food debris on shelf where veggie slicers are stored.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed two employees put on gloves when the inspection began without washing their hands. CDI.

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 an employee put a bun on a plate with their bare hands. CDI.

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 cut tomatoes in the top of a prep unit at 53F and several containers in the walk-in tightly covered at 50-55F. CDI - moved from prep unit and vented in the walk-in to allow for rapid cooling. Observed a salad at 55F that was tightly covered in a to go container in one of the units on the line. CDI - lid cracked and put in the walk-in for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths were in several areas of the kitchen and bar that were not being held in sanitizer.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC certification expired 8-11-14.

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 an employee touching shredded lettuce on the line while refilling containers. CDI.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dirty dicer, lemon cutter, chip dispenser, and multiple containers that were stored as clean in the kitchen. Also observed sticker residue on many containers. Facility must do a better job cleaning food contact surfaces. CDI - placed int he dish area for cleaning.

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 a container of black beans at 50F in an ice bath in the walk in from last night. Beans had a lid on and were in a thick container in the kitchen. CDI - discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf'. Consumer advisory not provided on table tents listing sirloin as a special. CDI - removed by the PIC.

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 beans had been cooled with the product in too deep a pan and the lid on while in an ice bath. Beans did not reach 45F within 4 hours like other product did. CDI - discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives in the crack between the knife holder and the wall. CDI- removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed of non-food contact surfaces of the top shelving in the kitchen and coolers in the kitchen and bar.

2-301.14 When to Wash Employees must wash hands after soiling them before returning to food preparation. Observed food employee return from bathroom and not wash hands upon entering kitchen and assumed food duties.Observed bartender bus table then return to preparing ready to eat food for customers without washing hands first. CDI- Instruction provided

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Food contact surfaces/utensils stored as clean must be clean to sight and touch. Observed multiple soiled dishes and utensilsstored as clean with food debris stuck on them. CDI- removed to clean

3-304.14 Wiping Cloths, Use Limitation Wiping cloths stored in sanitizing solution shall be stored clean to sight and solution must clean to sight as well. Observed working container of sanitizer with visible debris. CDI- removed

3-304.12 In-Use Utensils, Between-Use Storage In use utensils must be stored to prevent contamination. Observed scoop handle with handle in contact with food. CDI- removed