HICKORY TAVERN - STEELECROFT

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cut Lettuce, Boiled Eggs, Diced Tomatoes, Shredded Cheese, Cooked Wings, Ribs, Rice, Shredded Chicken, Shredded Lettuce and Sliced Tomatoes above 41F, see temp chart for details. Observed 2 Door Standing RIC maintaining an ambient temperature of 47F. *CDI - PIC removed foods from unit that were prepped today or in temperature this morning (such as the Ribs, Rice, and Roasted Peppers) and placed them into the WIC. PIC voluntarily discarded Shredded Lettuce, Shredded Chicken, Boiled Eggs, Diced Tomatoes, Sliced Tomatoes, Cut Lettuce, Shredded Cheese and Cooked Wings. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Cut Lettuce, Boiled Eggs, Diced Tomatoes and Cooked Wings without date marking. *CDI - All items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce, TCS bottled dressings, and potato hash in fliptop between 44F-49F. CDI- All items verified at 41F when establishment opened this morning. EHS allows rapid cooling with ice baths. All items below 41F within a half hour. EHS advises use of TPHC at portions of cook line where temp is hard to maintain due to cooking equipment heat and fliptop lids frequent opening. (-1.5)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one can with severe defect stored with usable supply. CDI- PIC removes can from usable supply rack. (-0)

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in fliptop with stickers still affixed. CDI- Staff washes avocado’s at prep sink and returns clean, without sticker or residue. (-0.5)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine unable to maintain chlorine sanitizer at correct concentrations even after priming the machine. -CDI- PIC called a technician to repair the machine. The technician was able to repair the machine during the inspection. (1.5 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in QUAT sanitizer solution at 0ppm. -CDI- PIC replaced the solution with new sanitizer at 200ppm. (0 pts)

3-302.15 Wash fruits and vegetables prior to use. Observed 4 avocados being held as clean with stickers still on them. Wash vegetables and remove stickers before storing them as clean. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed multiple damaged gaskets on cold holding equipment throughout the facility. -CDI- PIC called to have them serviced during the inspection. (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed low boy doors and gaskets with accumulation of residue and debris. Increase cleaning frequency to help prevent the accumulation of residue and debris. (0.5 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the floor thought the kitchen area starting to come up causing the surface to become spongy and susceptible to moisture or debris accumulation. Repair floors so that they are smooth and easily cleanable. (0 pts)

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food handler discard gloves used for raw burger patties and don new gloves without a handwash. CDI-EHS provided education and hands were rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS items throughout kitchen prep tops, cold drawers, and reach in cooler above 41F (see temp chart). CDI-PIC voluntarily discarded items in units from previous days and moved all other items to WIC. VR within 3 days to both prep tops, cold drawers, and reach in cooler. 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 .

6-202.13 Properly locate mechanical insect control devices. Observed hanging insect traps above prep areas and storage rack above 3 compartment sink. PIC relocated traps.

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 on makeline with rubber wrist band.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed inside of dishmachine with moderate gritty build up in the corners of machine and under nozzles.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken, top-left lid of cardboard dumpster.

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 Pasta and chicken wings in walk-in cooler missing prep date labels. Corn, black beans, and chicken wings in coolers on line missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep dates on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Several pans of diced tomatoes measured 46-47F in upright cooler and were tightly covered with plastic wrap. Use walk-in cooler to cool TCS foods after preparation. Leave cooling TCS foods loosely covered or uncovered. CDI - PIC moved tomatoes to walk-in cooler and took off plastic wrap to facilitate quicker 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some small flies present around dish machine. Continue working with pest control and cleaning to prevent flies. Kept at half credit due to no increase in severity from last inspection. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees with facial hair not wearing beard restraints. Food employees must wear hair restraints. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut avocados in sandwich cooler top still had stickers on them. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean interiors of coolers along line. Clean shelf at end of line. Clean these areas more frequently. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at both handwash sinks on each side of the cookline. CDI-PIC added bottles of soap. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed lemon wedge in hand sink basin. CDI-PIC discarded lemon wedge.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open containers of fruit and sauerkraut in lowboy of salad prep unit.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with dark build up present along the top of metal shield. PIC wiped down machine and stated it would get a deep cleaning tonight.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed RIC across from HH holding with several TCS items above 41F and with an ambient temperature of 45F and other TCS items above 41F in main prep and salad prep units . Thermostat reading was at 40F upon arrival but steadily climbed and stayed at 42F and 43F with condensation dripping from the front frame of the RIC. Salad and prep units had most items below 41F including their lowboy units. PIC voluntarily discarded items and called for maintenance of RIC. VR within 3 days to check status of cold holding of RIC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects throughout all parts of the kitchen, with a heavier concentration near the beer kegs stored by the 3 compartment sink. PIC stated that facility has ordered additional bug lights prior to today’s inspection and EHS spoke with PIC to ensure they are not stored above any food, prep areas, or clean equipment once set up. 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 heavy build up in gaskets of salad prep unit and bottom shelf of salad prep unit.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom with uncovered trash bins. 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 heavy build up behind RIC on the floors and the floors by the salad prep unit and handwash sink by salad prep unit.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple hand washes when food employees turned off faucet handles without using a clean barrier. CDI-Hands were rewashed and education provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut lettuce section of salad prep unit and several TCS foods above 41F in the cold drawers and RI next to grill. PIC voluntarily discarded items. PIC stated that outlet had short circuited and maintenance had been performed prior to arrival. VR within 3 days to check cold holding status of cold drawers and RI. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one unlabeled container of above chlorine sanitizer bucket by dishmachine. CDI-PIC voluntarily discarded bottle.

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 raw, prepped chicken slowly cooling in WIC with tightly wrapped plastic. CDI-PIC removed plastic to increase heat transfer. Repeat, but points not escalated due to one item 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flying insects near dishmachine and prep table areas in the back of the kitchen.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom with trash cans without lids in the stall areas.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice cubes in handwash sink by serving line upon arrival. CDI-PIC removed ice cubes from sink. 6-301.14 Post a handwash sign at each handsink. Observed multiple handwash sinks in kitchen and men's restroom without a handwash sign. EHS provided signs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed box of raw bacon stored over open container of jalapenos in lowboy section of prep unit across from the cookline. CDI-PIC moved bacon to WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed one container of marinade dated for 12/25 containing a garlic/oil mixture held longer than 7 days. CDI-PIC voluntarily discarded marinade. 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 shredded lettuce and sliced provolone cooling in prep top and cold drawers respectively. Shredded lettuce was moved to RI, but was covered in plastic wrap. CDI-PIC moved uncovered, shredded lettuce and sliced provolone to WIC to finish cooling process. 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 .

4-502.11(A) Maintain utensils in good repair. Observed spatulas with partially melted handles. PIC voluntarily discarded utensils. 4-501.11 Maintain equipment in good repair. Observed minor gasket tear in right lowboy door of salad prep unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cheese, lettuce, sliced turkey, yellow rice all reading above 41F, CDI PIC moved items to WIC to 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 a thick red substance on floor in WIC# 2

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 gaps in flooring. Loose flooring

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced ham, diced tomatoes, cut lettuce, veggie burger, and spring mix in salad prep cooler >41F (see temp chart). Per PIC, items were placed in unit at 11:00am. CDI - TCS items were discarded. PIC determined to put TCS items on time/temperature control (TPHC) going forward. TPHC form was provided and filled out at time of inspection. - 3 - 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 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 pre-portioned chicken in WIC at 50F. CDI - portions of chicken were laid out on sheet pan to cool in WIC. - 1 - REPEAT

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 food residue on slicer after cleaning. CDI - Slicer was recleaned (wash/rinse/sanitize).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Shredded cheese and roasted corn in salad flip top >41F. Observed chicken wings and milk wash in low boy >41F. Observed sliced tomatoes, shredded lettuce, and leaf lettuce in grill prep >41F. CDI - Per PIC most items had been prepped/restocked after lunch. All items except shredded and leaf lettuce were moved to WIC 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 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 pre-portioned white rice in deep pan in 2 door upright at 52.7F. CDI - portions of rice were laid out on sheet pan to cool in WIC. - 1 - REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -C Observed vacuum packaged salmon under refrigeration in cooler drawer. CDI - PIC poked holes in package to release vacuum.

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 utensils stored in container with dirt/debris in bottom.

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 hand sink right of upright reach-in unit. CDI - cart was removed. REPEAT ..

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed deli meat in WIC that were not date marked, marinara sauce in reach in cooler not date marked, pans of turkey and corn beef in the cold drawers that were not date marked, marinara sauce in pizza unit that was not date marked. CDI- PIC stated that items were prepped yesterday.items were date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed chicken in the two door reach in dated 11-26, tomatoes dated 12-02 and cheese sauce with no date. CDI-items were discarded. EHS went over date marking policy with 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 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 tomatoes cooling in the WIC while tightly covered. CDI-tomatoes were uncovered. Observed burger patties and steak prepped today that were cooling in the cold holding drawers. CDI-EHS instructed employees to food on ice to have them rapidly cool down.

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 and sauces that were not labeled.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans on shelving not being separated. CDI-dented cans were removed from shelf.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with concentration of 0ppm. CDI-buckets were refilled and new concentration was 100ppm

REPEAT: 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - C. Observed single-service small sauce containers used as scoops for white sauce. CDI - PIC removed container. REPEAT

REPEAT: 4-501.11 Maintain equipment in good repair. Observed water pooling inside of x2 lowboy units. Repairs needed. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement.

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 behind ice machine, floor drains, walls and ceiling in kitchen area near grills and fryers. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed mop bucket obstructing hand sink right of upright reach-in unit. CDI - Obstruction removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed metal pail stored inside bar hand washing sink. CDI - Item removed. 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at x3 hand sink stations. CDI - PIC replenished soap at all stations. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions at x2 hand sink stations. CDI - PIC provided hand towels.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed various TCS foods > 41 F inside upright reach-in unit and prep unit. Refer to temperature chart. Products inside refrigeration units were held since last night. Further observations of prep unit concluded that the entire station is unable to maintain temperatures < 41 F. CDI - PIC voluntarily discarded all products. Facility will discontinue use of prep unit until repairs made.***3-DAY VERIFICATION REQUIRED.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed corn salsa with out date marking. PIC confirmed food was prepped/first used during yesterdays services. CDI - Product date marked.***No escalation in points due to improvement since previous inspection.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout facility. Facility is working with Terminix pest management companies to control pests. PIC provided invoice of most recent treatment services from.***Points not escalated due to facility actively controlling pests.

REPEAT: 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - C. Observed single-service small sauce containers used as scoops for white sauce and salsa. CDI - PIC removed containers. EHS educated PIC on using scoops with handles and ensure the handles are stored above the food.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed water pooling inside of x2 lowboy units. Repairs needed.***No points deducted due to different observation.

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 behind ice machine, floor drains, walls and ceiling in kitchen area near grills and fryers.

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 foods and drinks stored with retail foods inside lowboy units. CDI - Items removed and discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed unsalted butter holding in prep top unit above 41F. See temperature chart. CDI - Food employee stated the butter was prepped ~ 30 minutes prior to inspection starting. Butter was moved to WIC to cool. REPEAT -3 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 4/5 date on container of seared tuna that was prepped today. CDI - PIC placed tuna in new container and placed container with outdated sticker at dish machine. All other containers checked had proper dates. EHS reminded PIC to remove all date mark stickers and sticker residue from containers when they are W/R/S. REPEAT -1.5 points

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 grilled onions, chili and queso cooling in metal containers while tightly covered. CDI - Containers were vented and allowed to further cool. EHS provided educational posters on cooling hot foods and room temperature foods. -0 points

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen area. Facility is working with 2 pest management companies to control pests. Fewer flies were observed than the last inspection. Points not escalated due to improvements in controlling pests. REPEAT -1 points

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -C Observed single-service small sauce containers used as scoops for artichoke dip and salsa. CDI - PIC removed containers. EHS educated PIC on using scoops with handles and ensure the handles are stored above the food. -0 points

4-501.11 Maintain equipment in good repair. -C Observed flip top on prep unit near pizza oven broken. Observed broken vent under left side of hood over fryers. Repair. REPEAT -0.5 points

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -C General cleaning needed to exterior of fryers and prep units in kitchen. -0 points

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. -C General cleaning needed to floors, walls and ceiling in kitchen area near grills and fryers. -0 points

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 Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided written procedures and educational poster. REPEAT -0.5 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black buildup on left side of ice machine. Increase frequency of cleaning. -0 points 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed 0ppm chlorine sanitizer in dish machine. CDI - Work order placed and dish machine repaired during inspection to meet min 50 ppm Chlorine. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in prep top unit holding at 50F. CDI - PIC was no sure when lettuce was placed in unit and discarded. EHS discussed using TPHC for lettuce and provided form. REPEAT -3 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed hot dogs with no date mark. CDI - PIC placed date sticker on hot dogs. Hot dogs were only items found without dates. -0 points

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -C Observed vacuum packaged salmon under refrigeration in cooler drawer. CDI - PIC poked holes in package to release vacuum. -0 points

6-501.111 Keep the premises free of insects, rodents, and other pests. -C Observed several fruit flies in kitchen and dish machine areas. PIC has pest control scheduled for service. REPEAT -1 points

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. -C Observed water dripping from ceiling onto cutting board on prep unit closest to entrance of cook line. Discontinue use of prep unit until water leak is fixed. -0.5 points

4-501.11 Maintain equipment in good repair. Observed torn gaskets on RIC near HS and cook line. Repair or replace. REPEAT -0.5 POINTS

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -C Observed water dripping from ceiling tiles near prep units on cook line. PIC closed prep top units and will place work order to have leak repaired.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Facility does not have a current vomiting and diarrheal procedure on hand. Inspector provided procedure and list of items needed. Facility has the items needed for cleanup.

2-401.11 Eating, Drinking, or Using Tobacco. Observed employee drinks stored on food prep stations during food prep. CDI- drinks were placed on shelf underneath food prep stations.

5-202.12 Provide at least 100F water at handsinks. -Pf. Observed hand sink located near ice machine that does not have hot water. VR- facility has up to ten days to repair hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed two hand sinks that did not have paper towels. CDI- PIC placed paper towels at hand sink.

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 a container of diced chicken that did not have any change in temperature in a 15 minute time. CDI- container of chicken was denatured and discarded into trash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in refrigerator, flip top coolers, and cooler under grill that were stored above 41 F. CDI- items were placed in walk-in cooler and allowed to chill. VR- I will be back to check items in 3 days.

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 items cooling while covered and in deep containers. CDI- items were placed in shallow pans, uncovered, and allowed to chill. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats and flies throughout kitchen area. Facility is working a a solution.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed employee scoop ice with exposed fingernail polish. CDI- PIC instructed employees to put on gloves when scooping ice if wearing fingernail polish.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on flip top cooler #2, and refrigerator. Also, adjust cooling units on refrigerator, flip top #1, #2, and cooler under grill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of grill, fryers, refrigeration units, hot-holding units, and shelving in kitchen area. Clean shelving in walk-in cooler #1.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash and dust from walls in kitchen. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

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 grits cooling in too great of volume at insufficient rate to meet cooling parameters.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish 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 food debris on walls in several areas of kitchen.

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 employees in kitchen handle raw foods and change gloves to work with ready to eat food without hand wash between glove change. CDI instructed on proper hand washing and compliance achieved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout kitchen area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed steak in walk in cooler with no color or structure change. Advised I would provided non continuous cooking form PIC stated he would just cook to appropriate temperature. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in various prep units held at greater than 41 degrees . CDI Items to be placed on tphc for summer months . Form provided.

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 chilli in reach in with no date labels. CdI 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 salsa in walk in 1 dated 07/19. CDI discarded . -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats in rear kitchen area.

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 washer handling dirty utensils and then going back to handling clean utensils without handwash between glove change. CDI PIC instructed employee on proper hand washing practices and hands washed gloves donned.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed sale of last stock date not being recorded on shellstock tags. 10 day verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floors of salad prep unit and crevices of gaskets in need of cleaning due to build up of food debris. Shelving of both walk in coolers also in need of cleaning. Faces of equipment throughout facility in need of cleaning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to buildup of food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items held at greater than 41 degrees in prep units 1, 2,3, and grill drawers. CDI refrigeration technician arrived and did maint. on units and they began to cool so food was not 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 chilli cooling in too great of volume and covered. CDI chilli moved to ice bath and proper cooling achieved. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

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

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 cutting broccoli with bare hands. CDI EHS educated employee on proper glove use and PIC voluntarily discarded container of broccoli.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar handsink by pizza station with a metal scrubber. Observed the bar handsink with ice in handsink. CDI PIC removed items in handsinks. Repeat violation. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink by grill without paper towels. Ensure to provide paper towels at all times. CDI PIC provided paper towels. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs posted at the women's restroom. CDI EHS provided handwash signs.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wearing multiple layers of gloves begin to sweep floors and discard one pair of gloves and begin prepping food. CDI EHS educated employee on proper glove use and employee washed hands and donned new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steamed broccoli cold holding above 41F (see temp chart). Observed several TCS foods cold holding above 41F at the flip top, reach in, and 2 door reach in unit. PIC stated that equipment has been opened and closed during lunch. CDI PIC voluntarily discarded broccoli and added lids back on to the flip top units, added ice, and adjusted temperature of units during the inspection. TCS foods were 41F by the end of the inspection. Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of sauces and bottles at the grill without labels. Ensure to label to easily identify. CDI PIC labeled during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the establishment. Ensure to increase pest control methods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths stored on the prep tables. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed QUAT sanitizer bucket cloudy with debris. Ensure to maintain sanitizer buckets free of debris. CDI PIC refilled sanitizer buckets during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers wet stacked. Ensure to allow proper air drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and stains. Ensure to resurface or replace. 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 3 plastic containers with deep cracks and damaged. Ensure to replace or discard. CDI PIC voluntarily discarded damaged plastic containers. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (handles of equipment, reach in units, etc.) with debris build up. Ensure to increase cleaning frequency.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar handsink with ice and used as a dump sink. CDI PIC removed ice during the inspection and EHS discussed using handsinks only for handwashing. Repeat violation.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs and raw steak stored above RTE food. Ensure to store in proper order. CDI PIC rearranged to proper order during the inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed mechanical dishwasher at chlorine concentrations at 0 ppm. CDI employee replaced chlorine sanitizer buckets and concentration was at 100 ppm. Repeat violation. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic containers and utensils with food debris build up and stored as clean. Ensure to increase cleaning frequency. CDI soiled items were placed at the mechanical dishwasher to be cleaned properly. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, crab dip, and cooked chicken cold holding above 41F (see temp chart). Ambient temperature of reach in unit was 44F. CDI PIC adjusted unit during the inspection to cold hold below 41F during the inspection and voluntarily discarded TCS food items above 41F.

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 covered plastic containers of boiled eggs, cut tomatoes, and roasted queso veggies ambient cooling. Ensure to follow proper cooling methods for ambient cooling. CDI PIC uncovered containers during the inspection. 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 3 cracked/damaged plastic containers and lids. CDI PIC voluntarily discarded damaged plastic containers/lids. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at pizza station with deep grooves. Ensure to resurface or replace.

6-303.11 Intensity-Lighting - C Observed two non functioning bulbs above fryer and grill. Ensure to replace bulbs.

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 multiple employees wash hands for less than 15 seconds and turn the faucet off with hands. Ensure to use a clean barrier such as a paper towel when turning the faucet off. CDI EHS educated employees how to wash hands properly and had employees rewash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing wiping cloth in handsinks, dumped ice at bar sink, equipment in handsink, and a blocked handsink at grill. Ensure handsinks are accessible at all times. CDI EHS redirected employee to use 3 comp sink to rinse wiping cloths and PIC removed items blocking handsinks. Repeat violation. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI PIC provided soap for handsink. Repeat violation. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 3 handsinks. CDI PIC provided paper towels at handsinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked containers stored as clean with sticker residue and labels. CDI containers were moved to the 3 comp sink. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer dispenser at 3 comp sink at 0 ppm. CDI PIC had employee replace QUAT sanitizer solution bucket and concentration was at 200 ppm.

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 queso and chili in the walk in cooler that cooled overnight in large portions above 45F (see temp chart). Items were not cooled properly. CDI PIC voluntarily discarded container of queso, chili, and chili base. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several food items such as diced ham, diced eggs, chili, pulled pork and sausages not date marked and prepped/opened the day before. CDI PIC dated all items properly during the inspection. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly covered containers of chili and queso that cooled improperly in large portions. Ensure to use methods to properly cool food items. CDI PIC voluntarily discarded food items and EHS discussed cooling methods. Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles and containers of spices and oil not labeled. Ensure to label food ingredient to easily identify. CDI PIC labeled containers and bottles during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed food employees with dirty wiping cloths hanging from employee's apron, and several damp wiping cloths on prep surfaces not held in sanitizer. Repeat violation.

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 knife placed between flip top unit door and handles in food. CDI knife was placed at the 3 comp sink and handles were placed out of food during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers and metal pans wet stacked on storage shelf. Ensure to properly air dry before stacking. Repeat violation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging on dry storage shelf.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drinks stored improperly at wait station drink machine, cook line, and inside bar cooler. CDI: by discarding.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at both handsinks at bar and one handsink on cook line in kitchen. CDI: by restocking. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed equipment stored inside handsink in kitchen and ice that hand been dumped in one handsink at bar. CDI: by removing items.

Repeat: 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed tags not in chronological order. CDI: order corrected

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 gumbo inside walk-in cooler that had cooled overnight in large stock pot at 50 deg F. CDI: by voluntary disposal

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed meat WIC, control unit prep cooler, and salad station cooler holding TCS foods above 45 deg F ( see temp chart). Items from WIC temp dropped during inspection. Discontinue use of storing food inside prep coolers until repaired. Service called was placed. Return visit required by 7/2/18

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 ribs and shred heads inside walk-in cooler made yesterday without date. Observed 2 1/2 gallon of milk jugs not dated. PIC unaware as to when milk was opened. CDI: all items dated properly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles not labeled in kitchen and at bar area. CDI: by dumping contents and labeling properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed gumbo that had cooling improperly in large batch stored in stock pot. CDI: by discarding; cooling methods discussed.

General Comment: 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 ground beef stored on the floor inside WIF.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed employee using cloth to dry dishes. Observed cloths hanging from employee's aprons.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls and container wet stacked on back shelf.

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards worn and with deep cuts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Facility tags were not in correct chronological order. CDI- Order corrected.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Container of lettuce had wrong date and PIC/employees were unsure as to when product was prepapred. CDI- Discarded.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed in use utensils held in 120F water. REPEAT

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Facility in need of cleaning of NFCS areas such as walls, gasket crevices, shelves, etc

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Phones stored on prep tables, shelves on dry goods racks, etc. 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 food employee recontaminate hand by touching faucet handles with bare, clean, hands. Ensure barrior is used to close faucet, to prevent recontaminating hands. CDI, food employee was corrected by instruction, food employee proceded to wash hands using correct procedure.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tcs foods hot holding at temperatures under 135F. PIC returned foods to stove to reheat. Queso and chilli was removed from stove 10 minutes prior to EHS checking temperature. Queso reached 180F chilli and reached 200F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in prep table infront of grill, failing to hold temperatures at or below 45F, see tem chart. PIC stated the last temperature check was done early in the morning, temperatures were checked at 3:30 pm. CDI, PIC voluntarily discarted foods suspected of being out of temperature for the last 4 hours. 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 large portions of lettuce in large, covered plastic containers in reach in cooler. Observed temperature of lettuce not dropping after moving lettuce to ice bath. CDI lettuce was moved to walk in cooler, placed opened shallow pans and placed in walk in cooler, lettuce reached 43F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers throughout the facility with products not easily identifiable, without identifying label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in sanitizer concentration less than 50ppm quatt.

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 in use utensils held in 120F water. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal, plastic and other utensils stacked wet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors at dumpster. Ensure doors are kept closed. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug at garbage dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on couters throughout the facility, including coffee cups without lids.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Scoop and metal sponge sitting in handsink. CDI- Products removed and sink to be cleaned. Do not store anything in handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items in two reach in drawers with food holding above 45F. Suspected that items never properly cooled down because all other drawers were holding temp. CDI- Items all discarded. Also observed multiple foods in WIC that was holding above 45F. Internal thermometer was recorded at 51F. Doors was left shut for 30 minutes to see if temp. would drop. After 30 minutes, neither the thermometer nor food temps. dropped. All TCS foods that had been in unit overnight was disposed. Facility has another WIC that is working. Do not hols TCS foods in this WIC unless it is in an ice bath designed to hold 45F or less. Facility is calling repair. VR.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Some handles in food. Observed ice scoop on top of dirty ice machine. CDI- Scoop taken to dishwasher.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Apron stored on prep table.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observd a cart blocking access to front handsink as well as a bucket in sink. CDI- Cart and bucket removed. Keep access to sink clear. 5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice in server handsink. Do not dump ice in handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser not working at server hand sink. CDI- Paper towels provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back handsink. CDI- Soap provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw cod stored over RTE sausages in WIC. CDI- Order reversed. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Raw potatos and peppers in WIC were not covered.

4-501.114 Maintain sanitizer at correct concentrations. -P Dishmachine was run and was not reading correct bleach concentration (strips were reading 0ppm). CDI- After dishwasher primed machine multiple times, strips read 50ppm bleach. Disscussed importance of keeping test strips at machine and dishwahers utilizing strips.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Facility has new menus and on menus raw oysters are not disclosed as being served raw. Fcility is acquring new menus very soon and will make correction on new menu. Farm rasied salmon is also disclosed as being served cooked to order although PIC stated facility fully cooks salmon. If true, remove disclosure asterik from menu. VR.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cheese and sliced deli meat holding above 45F in flip top unit and drawers beneath grill. PIC stated items were prepped earlier. Do not cool items in flip top coolers or drawers. Use aforesaid methods. CDI- Items brought to WIC to cool down.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf One dented can not in segregated area. CDI- Can thrown away.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Single cutting boards, prep cutting board at bar and prep board across from grill scarrred and in need of replacing. REPEAT.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Facility in need of general cleaing of many NFCS areas such as exterior of ovens, crevices of gaskets, interior of coolers, handles of coolers, walls, shelves, etc.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were open. 5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bins at handsink. REPEAT.

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting and bagging brussel sprouts with no gloves. CDI- Employee stopped and donned gloves.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over RTE lettuce in WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple foods in reach in drawers below grill were holding above temp. of 45F (see chart). Products that were just stocked were returned to WIC to cool down and products that were left overnight were voluntarily discarded. Upon observation it was discovered that unit was unplugged last night and plugged in earlier in the morning around 9:30am. PIC placed thermometer in unit and recorded as temp. dropped to 40F and unit was re-loaded. CDI

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One unlabeled sanitizer bottle. CDI- Product in bottle was discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scarred cutting boards.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at either of 3 hand sinks in kitchen. Provide waste bin.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Tags were not in chronological order nor was the date of last product use being recorded on tag. Mark date of last use on tag. REPEAT. VR.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Marinara and queso in hot holding units were recorded below 135F. CDI- PIC re-heated both products in oven.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed chicken wings in a large bucket in reach in recorded at 49F. PIC stated raw wings were just washed and prepped and placed in bucket. CDI- Bucket emptied onto a sheet tray to properly cool down. Also observed cooked chili in a pot with lid on. CDI- Lid removed to faciliate cooling and active stirring of chili was instructed.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Water was stored on floor in alcohol WIC. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can stored with all other sound cans. CDI- Dented can discarded.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Ice scoop was stored on top of ice machine on a wet surface. CDI- Scoop was taken back to dishwasher.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket and very rusted shelving in WIC. Profesionally repair shelving in WIC or replace.

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

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Oyster tags were retained but were not in chronological order dating back to 90 days. REPEAT. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed many food products in a flip top unit and in reach in drawers all holding above 45F (see chart). Most products were removed and brought to WIC to cool down and products which PIC knew had been in unit for many hours/days were voluntarily discarded. Facility will have repair-man look at units. VR.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Chicken salad and cheese in reach in unit did not have a date mark. CDI- PIC knew date of prep and labeled as such.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cut lettuce and cut tomatos in flip top above 45F (see chart). Employee stated he just prepped them and placed them in flip top unit. Also observed a large tub of lettuce prepped earlier in WIC above 45F with lid on. CDI- Products were brought to WIC to cool down and lid was removed from lettuce tub.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Water bottle and bottle of oil were unlabeled. REPEAT.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed a couple of sanitizer buckets with 0ppm quat. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor. CDI- Bucket removed off the floor.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. A scoop in the chicken salad was stored with handles in the food. Store with handles sticking out.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags retained without recorded date when the last shellstock from contaner was used. CDI-PIC added date and will continue this practice.

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 gumbo in reach-in cooler dated 01/02/16 at 44F. CDI-PIC discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed unlabeled spray bottle on top of shelf. CDI-PIC removed to be 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 cooked chicken, rice tightly covered in walk-in cooler. (see temperature chart). CDI-Items were uncovered and placed in the freezer for more rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk containers of spices and squeeze bottles of oils and water unlabeled. CDI-PIC labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups and metal pans wet stacked on drying racks. CDI-PIC placed items to 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 of food debris on shelving rolling carts and hard to reach areas underneath, between and behind euipment.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed shellstock tags not in chronological order. CDI - PIC instructed employee to organize tags.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed ice packs sitting directly on top of food at the prep unit by the grill. Do not place anything directly on top of food.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed all items above 45F in the prep cooler by the grill. CDI - potentially hazardous items were discarded. PIC called maintenance. Verification required 8/12/2015

Repeat violation 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 items in the walk in cooler cooling tightly covered (see temp chart) CDI - items were uncovered to facilitate cooling.

General Comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 2 sanitizer buckets on the floor. CDi - PIC moved them off of the floor.

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

General Comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the handsink by the sea food prep area. Repair leak.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.GENERAL COMMENTOBSERVED BOTTLED EMPLOYEE DRINKS WITH SCREW TOP, STORED ON TOP OF DISH MACHINE AT DIRTY ENTRANCE SIDE OF MACHINE. CDI BY INSTRUCTING PIC TO HAVE EMPLOYEES DRINK FOR COVERED CUPS WITH STRAWS TO MINIMIZE HAND CONTAMINATION.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfGENERAL COMMENTOBSERVED FOOD DEBRIS IN HANDSINK ON COOKLINE IN FAR CORNER. CDI BY INSTRUCTING PIC TO REMIND STAFF THAT HANDSINKS ARE STRICTLY FOR HANDWASHING AND NOT FOR DUMPING OR UTENSIL STORAGE.5-202.12 Provide at least 100F water at handsinks.-Pf GENERAL COMMENTOBSERVED HOT WATER AT HANDSINK IN WOMEN'S RESTROOM NOT REACHING 100F. CDI BY INSTRUCTING PIC TO ADJUST HOT WATER SUPPLY.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfOBSERVED SODA GUN DISPENSER WITH MOLD/MILDEW PRESENT ON NOZZLE. CDI BY PIC CLEANING NOZZLE.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -POBSERVED PORTIONED CRAB DIP IN FLIP TOP UNIT, OVER STACKED. TOP LAYER WAS TEMPERATURE CHECKED AT 52F, WHILE LOWER LEVEL WAS IN COMPLIANCE AT 42F.OBSERVED CUT MELON ON COOKING CART AT 52F. ALL ITEMS WERE UNWRAPPED AND PLACED IN WALK-IN FOR RAPID COOLING.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfGENERAL COMMENT'OBSERVED HALF GALLON OF WHOLE MILK AND PLASTIC WRAPPED CUTT GREENS UNLABELED WITH DATE MARKERS. PIC STATED THE ITEMS COULD NOT HAVE BEEN OPENED MORE THAN 48HRS AGO.CDI BY GIVING PIC DATE MARKING HANDOUT AND HAVING ITEMS LABELLED.

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 SLICED TOMATOES IN WALK-IN TIGHTLY COVERED IN PLASTIC AND COVERED WITH LID. TOMATOES WERE TEMPED AT 52F AND HAD BEEN COOLING SINCE 10:30AM (2 1/2 HRS).CDI BY LOOSELY COVERING FOOD TO ALLO COLD AIR TO CIRCULATE FOOD.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. GENERAL COMMENT'LABEL ALL CONTAINERS OF FOOD. OBSERVED FLOUR AND GRITS UNLABELED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.GENERAL COMMENTOBSERVED BOTTOM OF FOOD CONTAINER, RESTING DIRECTLY ON TOP OF LETTUCE IN FLIP TOP UNIT. CDI BY REMOVING CONTAINER.Protect food from contamination sources not specifically noted by code. GENERAL COMMENT'***LABEL BREADER/FLOUR PANS WITH DISCARD TIMES BEING SURE TO SWTICH OUT EVERY 4 HOURS MAXIMUM****

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. GENERAL COMMENTOBSERVED NO HAIR RESTRAINT ON BARTENDER AND ON WAIT STAFF PERSON SCOOPING OUT FOOD. PROVIDE HAIR RESTRAINT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses..3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.OBSERVED MULTIPLE WIPING CLOTHS TIED TO STAFF APRONS, USED FOR WIPING. STORE CLOTHS IN SANITIZER.

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 UTENSILS NEXT TO SALAD PREP STATION, STORED IN ROOM TEMPERATURE WATER. STORE IN MINIMUM 135F WATEROBSERVED ICE CREAM WELL TURNED OFF WHILE UTENSILS INSIDE. UNIT WAS TURNED ON BY PIC.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. OBSERVED SEVERAL SCARRED AND STAINED CUTTING BOARDS, ON FLIP TOP PREP UNITS AS WELL. REPLACE4-501.11 Maintain equipment in good repair.OBSERVED RUSTED/CORRODED SHELVING THROUGHOUT FACILITY. OBSERVED RUSTED MAGNETIC KNIVE RACK.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED FOOD DEBRIS AND RESIDUE ON SHELVING THROUGHOUT FACILITY AND ON EXTERIORS OF COOKING EQUIPMENT. CLEAN ALL ITEMS

5-501.17 Toilet Room Receptacle, Covered - CGENERAL COMMENTOBSERVED UNCOVERED RECEPTACLES IN WOMENS RESTROOM.WOMEN'S RESTROOM MUST HAVE COVERED RECEPTABLES FOR DISPOSAL OF SANITARY SUPPLIES.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. OBSERVED EMPLOYEE PERSONAL ITEMS STORED THROUGHOUT FACILITY, AMONGST CUSTOMER RELATED ITEMS.CREATE SPACE FOR EMPLOYEES TO STORE BELONGINGS.

6-501.111 Controlling PestsThe PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; Pf and (D) Eliminating harborage conditions.OBSERVED SEVERAL FRUIT FLIES AT FLOOR DRAIN OF DRINK STATION (UNDER DUMP SINK). CDI BY INSTRUCTING PIC TO POUR DISINFECTANT/ BLEACH DOWN DRAIN TO ELIMINATE FLIES AND SWEET SYRUPY RESIDUE.

3-304.14 Wiping Cloths, Use LimitationGENERAL COMMENT(E) Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES.***STORE SANITIZER BUCKETS OFF OF GROUND***

4-101.19 Nonfood-Contact Surfaces4-202.11 Food-Contact Surfaces-Cleanability4-202.16 Nonfood-Contact Surfaces4-501.12 Cutting SurfacesOnce shelving racks become rusted or peel they must be recoated or replaced. Once cutting boards are heavily scarred and stained they must be resurfaced or replaced. OBSERVED MULTIPLE SHELVING RACKS WITH PEELING AND RUST. OBSERVED MUTIPLE CUTTING BOARDS WITH DEEP SCARS AND STAINS. HAVE ALL ITEMS REPLACED/RESURFACED/RE-COATED

4-602.13 Nonfood Contact SurfacesGENERAL COMMENTNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.KEEP SHELVING RACKS FREE OF DUST

3-202.15 Package IntegrityFOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. PfOBSERVED TWO CANS STORED ON CAN GOOD SHELVING RACK WITH HEAVY DENTS ALONG THE TOP SEAMS. CDI BY PIC REMOVING CANS , SO THEY CAN BE RETURNED FOR CREDIT.

3-304.14 Wiping Cloths, Use LimitationGENERAL COMMENT(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D).(E) Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES.

4-901.11 Equipment and Utensils, Air-Drying RequiredAfter cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.OBSERVED SEVERAL DRINK CUPS AND METAL PANS STACKED TIGHT WHILE STILL WET.

4-202.16 Nonfood-Contact Surfaces4-101.19 Nonfood-Contact SurfacesGENERAL COMMENTMaintain equipment to be in good repair/ smooth and easily cleanable.OBSERVED COUPLE SHELVING RACKS BEGINNING TO PEEL AND RUST. OBSERVED SEVERAL REFRIGERATION GASKETS BEGINNING TO TEAR AND SPLIT. REPLACE/ RE-COAT PEELING AND RUSTED SHELVING RACKS. REPLACE ALL TORN/SPLIT REFRIGERATION GASKETS.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED COUPLE OF SHELVING RACKS WITH DUST & FOOD DEBRIS ACCUMULATING. OBSERVED FOOD DEBRIS COLLECTING IN SEVERAL REFRIGERATION GASKETS. KEEP ALL ITEMS CLEAN.

6-501.12 Cleaning, Frequency and RestrictionsGENERAL COMMENTMaintain floors, walls and ceilings clean.OBSERVED BETTER CLEANING NEEDED TO FLOORS, IN HARD-TO-REACH AREAS, UNDER AND BEHIND KITCHEN EQUIPMENT.