FIREBIRDS

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed zucchini stored above RTE prepped washed veggies and RTE desserts. REPEAT. -0- Note: no escalation in point deduction due to noted improvement; no improper placement of food items in relation to sanitized equipment. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife, plastic tub, and dicer being stored as clean with visible food debris on FCS. CDI - Affected items returned to dish to be re-w/r/s. -0- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 buckets of sanitizer being stored on prep surfaces with potential to contaminate food, equipment, or utensils. CDI - PIC re-located buckets to appropriate storage areas. -1-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed thawing of raw shrimp (84F-85F) in water stream of 84F out of the faucet. CDI - PIC instructed employee to move raw shrimp to blast chiller to rapidly cool below 41F. -0.5-

4-502.11(A) Maintain utensils in good repair. Observed plastic tub, stored as clean in dish pit, with cracking and visible melted plastic. -0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility with 3 max/min thermometers for dish machine, 2 pucks did not turn on. The 3rd puck turned on but when run through machine with EHS’ puck, showed to not be calibrated properly. 10 day VR REQUIRED to ensure facility has working max/min thermometer. -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed WIF with food debris and plastic lid on floor. Increase cleaning frequency to preclude accumulation. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed warewashing area handsink without paper towels at start of inspection. CDI - PIC provided paper towels at start of inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed kale stored above ready to eat produce (salad bags and wedge lettuce bins) in WIC. CDI - PIC reorganized storage of WIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) pans of cut steak in steak RIC placed directly in pans of uncovered steak, creating contact with non food contact portions of containers. CDI - PIC removed pans from contact with food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed one (1) pan of bagged portions of raw shrimp in seafood RIC at temperature of 47F. Per labeling, shrimp portions were prepared on morning of inspection, greater than four hours prior. All other food within unit, including other food prepared on morning of inspection (salmon portions, raw salmon sides, etc.) were observed at 41F and below. PIC was unable to account for improperly cooled shrimp. CDI - PIC voluntarily disposed of out of temperature TCS food. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately nine (9) portions of TCS foods in sauté prep top and drawers holding food above 41. PIC presented cold holding log showing items were below 41F less than 4 hours prior. CDI - PIC rolled entirety of unit contents to walk in freezer to rapidly cool correctively; all food reached temperatures of 41F and below prior to four hour corrective window passing. Once emptied and left closed, unit displayed internal temperature of approximately 40F. REPEAT. Note: Violation has reached its maximum deduction. Repeat citations may result in permit action and/or application of a risk control plan. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one (1) portion of improperly cooled portioned shrimp. Observed two (2) trays of grilled corn cobs held at ambient temperature beneath bread and cookies. Per conversation with sous chef, corn had been cooked in ovens approximately 1 hour prior and was awaiting being shucked and cut into kernels. CDI - PIC rotated corn to WIC to complete its cooling to below 70F within 2 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed blast chiller out of service at time of inspection. Repair as needed.

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 and build up on floors, namely at prep line. Clean as needed.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed beef egg roles placed in the same container after previous Batch was emptied. CDI - PIC voluntarily discarded items and placed utensil in three compartment sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several (approximately ten (10) TCS foods in lowboy drawers cold holding food above 41. TCS items above 41 were voluntarily discarded. A verification will occur no later than 02/23/2026. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor and walk-in freezer. CDI - PIC put boxes on shelves.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service dishes, not inverted with debris on them. CDI - PIC took top plates to three comp sink and inverted the rest of the plates.

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 cheese sauce that began cooling at 8:20 am that was holding above 70F more than 2 hours later. No temperatures were taken at the beginning of the cooliing process to determine when cheese sauce reached 135F. CDI PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout cold holding units holding above 41F. CDI Some items were voluntarily discarded if last known time of 41F and below was over 4 hours or unknown, some items were within 4 hour window and returned to WIC and blast chiller to re cool quickly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two, deep well pans with cheese sauce that did not reach 2 hour 135-70F window and was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 small bowl used as scoop in liquid substance.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on gaskets of reach-in coolers throughout the kitchen. Observed dust, residue, or food debris on shelves of the walk-in cooler and throughout prep area. 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 debris and build up on floors and walls throughout facilities, especially floors and walls around equipment. Clean with more frequency.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine flap.

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 open bags of soft cheeses without date marks. CDI - Items were voluntarily discarded. Improvements made from previous inspection with all other items properly date marked.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed one prep cooler that had been placed on 4-hour TPHC prior to inspection with the time labeled. Food temperatures were around 43 degrees. TPHC policy was not available. CDI - EHS wrote a temporary policy for the prep coolers during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three flies inside of the kitchen.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils next to the grill in 70 degrees water.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed one prep cooler holding food at 43 degrees. Chef placed the cooler on 4-hour TPHC prior to inspection. A visit will be made next week to verify that the cooler has been repaired. Observed ice build-up from a leak in the walk-in freezer compressor. Observed melted utensil handles.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on gaskets of reach-in coolers throughout the kitchen. Observed grease or food debris on shelves of the walk-in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout between tiles closest to the grill and cooking areas.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed beef over fish, chicken over beef and shrimp in upright refrigerator on cook’s line. CDI - PIC rearranged order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed multiple metal pans, stored as clean, with food debris still present on the food contact surface. CDI - Pans were moved to dish pit to be w/r/s. - 1.5 - REPEAT Points were deescalated as significant improvement was observed. Observed cheese slicer, stored as clean with cheese residue on food contact surface.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed garlic/shallots, tomato cream sauce, and chili ansiago sauce above 41F See temp chart. CDI- PIC moved items to blast chiller to quickly cool. - 3 - 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed prime rib from previous day without a date in WIC. CDI - Label was added. - 1.5 - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans stacked wet. CDI - Pans were separated.

4-501.11 Maintain equipment in good repair. Observed grill drawers not functional at time of inspection. Per PIC repair has been called in prior to inspection.

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 screw top water bottle stored above appetizer/ dessert prep area. CDI - water bottle was discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- Observed unwashed produce over RTE foods and other washed produce. CDI- PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed cut Rte onions and Cookies uncovered in storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- REPEAT- EHS observed two meat jaccards veg slicer and salad spinner with food debris on them and stored clean according to PIC. CDI- PIC moved items to 3 comp sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed roasted corn, cut tomatoes, philly steak and boiled eggs above 41F See temp chart. CDI- PIC moved items to blast chiller to quickly cool. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - EHS observed chicken, boiled eggs, and milk without a date. Observed pork au jus dated 13th however added to pork wine on 14th. Port wine sauce was dated for 6/14 with pork au jus on 13th. CDI- PIC voluntarily discarded the 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - EHS observed ribs in static water and ambient air thawing. CDI- PIC moved ribs to wic.

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 preparing foods while wearing watches on the wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees with beards without wearing a beard guard.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed hose nozzle attached to vacuum breaker not rated for continuous pressure. EHS observed hose nozzle to be left on with pressure provided. CDI- PIC disconnected the nozzle and turned faucet off.

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 vent covers with dirt debris build up thorughout the facility.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- EHS observed employee washing hands when required however employee used bare hand to turn the faucet off. This actions recontaminates the hand. CDI- Education was provided and EHS observed proper hand washing. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed meat slicer and veg slicer stored clean according to PIC with food debris left not them. CDI- PIC moved items to dish machine area to be properly cleaned. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed steaks cooked last night to not be fully cooked according to PIC and item was still dark red on inside. CDI- PIC fully cooked item to 165F. PIC stated the cooking process of par cooking shall not occur unless approved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed freezer not functioning properly. 3 large containers of butter products were above 41F. Steaks, chicken, and cut tomatoes in cold hold drawers were above 41F. A VR will occur in 3 days to ensure all TCS foods are properly cold holding. PIC voluntarily discarded all items above 41F that were in freezer and moved all other items to walk in cooler and blast chiller to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several shakers in use on cook line without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. - EHS observed several flies in several areas of the kitchen.

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 can mixed in with wholesome cans. CDI- PIC voluntarily discarded the item.

4-501.11 Maintain equipment in good repair. - observed walk in freezer not functioning properly and cold holding temps out of compliance.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use paper towel as barrier, when turning off the faucet to prevent contaminating hands again. CDI - EHS intervened and Employee washed hands properly.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart with prep items blocking the hand sink near the soup prep area. CDI - Cart was removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce above prepared, sliced onions. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed multiple metal pans, stored as clean, with food debris still present on the food contact surface. CDI - Pans were moved to dish pit to be w/r/s. Observed cheese slicer, stored as clean with cheese residue on food contact surface.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed Macaroni noodles held longer than 7 days. CDI - Voluntarily Discarded. Observed boiled eggs with the incorrect date mark. CDI - Eggs dated 3/6 prep, should be 2/6 prep date. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked mushrooms and crab cake with no date marking, prepared the previous day. Lettuce in Standing RIC with no date marking. CDI - The correct date marking was added. Lettuce was voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane torch stored on top of cutting board. CDI - Butane torch was removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lobster sauce cooling at a rate of 0.05F inside the blast chiller. CDI - Blast Chiller temperature was decreased to promote rapid cooling. Observed tomatoes, pasta, lettuce cooling with lids/plastic wrap inside the blast chiller and the WIC. CDI - All items were uncovered to promote cool air flow.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep table in between use and not inside sanitizer. CDI - Wiping cloths were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans stacked wet. CDI - Pans were separated.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash and boxes on the ground in dumpster area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing soap dispenser, Employees have to manually pick up & pump soap container. 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 build up and accumulations in hard to clean areas of the floor throughout the kitchen.

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 phone stored above prepped table containing items actively being prepped. CDI - Phone was removed.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed women's restroom with metering faucets installed and one faucet not working. No water supplied for handwashing. Women's restroom has two faucets. Repair -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed seared tuna identified as not full cooked stored directly above fully cooked smoked wings. CDI - PIC reversed storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- EHS observed unwashed produce stored above washed RTE foods in the walk in cooler. CDI- PIC had an employee correct the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation -1.5- REPEAT

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed plate thermometer reading 143F and 151F on hot water sanitizing for dish machine. Per PIC, delime cycle is complete but machine is still showing alarm. PIC instructed all dishwashing shall take place in 3-comp until repair complete. PIC contacted dish machine service tech for repairs during inspection. CDI - Technician repaired during inspection. Plate thermometer reading 161.4F. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed time stamps of 1045A when EHS arrived at 11A and restocking was taking place. CDI - PIC educated to document time stamps accurately, using written procedure, which states time stamps shall be placed when taking food from cold holding. -1.5-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed frozen fish thawing in low boy at cook line while still in ROP. Introduce air into package while fish is thawing to prevent microbial growth. -0-

and unwrapped single service and single use articles. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- REPEAT- Observed an employee handle raw fish with a glove hand. The employee discarded gloves. Handled food in walk in cooler. Observed an employee handle trash then don gloves without a hand wash. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- EHS observed several employees handle trash on front cook line and don gloves without a hand wash. Observed several employees wash hands for less than 15 secs. EHS and PIC observed staff washing hands for 7 secs max. Education was provided. EHS observed proper hand washing by the end of the inspection. A VR will occur within 3 days to ensure proper hand washing occurs. PIC informed permit action and RCP may be encouraged to implement if violation is noted on next inspection or VR. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.- EHS observed cart stored in front of back hand sink. CDI- PIC moved cart from hand sink. EHS able to wash hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- EHS observed several jicama with white and green growth on them. CDI- PIC voluntarily discarded the items.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- EHS observed unwashed produce stored above washed RTE foods in the walk in cooler. CDI- PIC had an employee correct the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. REPEAT- EHS observed several metal containers stacked together with sticker residue and food debris left on them. EHS observed two vegetable dicers and slicers stored clean with food residue left on them. Observed plates and bowls with food debris and splatter on them in the front prep area. PIC moved items to dish pit area to be properly cleaned prior to next use. A VR will occur within 3 days to ensure all food contact surfaces are clean to sight in touch. PIC informed permit action may occur if violation is noted during the visit or inspection. A RCP may be encouraged to be implemented as well. 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P- EHS observed meat balls cooked to 125F. At first through discussion employee stated the item is cooked to 125F. EHS encouraged the item to be cooked fully if documentation is not provided that allows a different process. EHS still observed meat ball at 125F. CDI- PIC finished cooking ground beef meatballs to be at least 155F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cut lettuce (4 containers), fish, sliced chicken, sliced turkey, sliced roast beef, and sliced cheese above 41F in cold hold drawers/reach ins. PIC voluntarily discarded cut lettuce dated for 19th and all other items were placed into walk in cooler to quickly cool since less than 2 hrs prior to inspection employees documented proper temps. A VR will occur within 3 days to ensure proper cold holding occurs. PIC informed if violation is noted during an inspection or visit permit action will occur. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed ribs thawing in stagnant water. CDI- Employee split amount of ribs thawing into two containers with cool running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed several areas throughout the kitchen with small and large flies. NOTE: EHS observed an improvement from last inspection however flies still near back food prep and dish area.

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

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. -REPEAT- Observed hard to reach areas of equipment in need of cleaning due to food debris and food residue build up. These areas are in gaskets and in between cooking equipment/shelving.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed hard to reach areas of floors and walls in need of cleaning due to grease and food debris build up. Hard to reach areas are underneath and behind equipment

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.- PIC in charge at the start of the inspection was unable to provide documentation of being certified in a food protection managers course. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 open drinks stored above food prep areas.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P REPEAT- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- REPEATS- Observed an employee handle raw fish with a glove hand. The employee discarded gloves. Handled food in walk in cooler. Observed an employee handle trash then don gloves without a hand wash. CDI- Education was provided by EHS to PIC on when to wash. PIC re educated employee on when to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at back prep area hand sink. CDI- Employee provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. REPEAT- EHS observed several metal containers stacked together with sticker residue left on them. EHS observed two vegetable dicers and slicers stored clean with food residue left on them. EHS observed several knives said to be clean by employee with food debris left on them. Observed plaster and bowls with food debris and splatter on them in the front prep area. CDI- PIC moved items to dish pit area to be properly cleaned prior to next use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed several metal containers of steaks, shrimp, ribs, slaw, chicken, philly rolls, cut cantaloupe, cream sauce in flip tops and cold hold drawers above 41F. EHS observed equipment to be functioning above 41F. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure allTCS foods are kept at 41F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 pasta, diced tomatoes, chicken wings, and ribs without date marks. EHS observed roasted corn to be discarded by 9/3 and diced chicken with two dates one being discarded by 9/4. EHS observed philly rolls to be discarded by 9/5. CDI- PIC voluntarily discarded the items that had expired and properly back dated items without a date. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - EHS observed several in use squeeze bottles and shakers without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed several areas throughout the kitchen with small and large flies.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed several employees preparing food and handling clean equipment with watch’s and bracelets on the wrist.

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 several in use wiping cloths with visible debris and soil on them.

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

4-501.11 Maintain equipment in good repair. - REPEAT- EHS observed cold hold drawers with broken and detached gaskets. Observed two prep units malfunctioning above 41F. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -REPEAT- Observed several cutting boards on flip top and portable in need of resurfacing or replacement due to deep cuts and grooves.

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 hard to reach areas of equipment in need of cleaning due to food debris and food residue build up. These areas are in gaskets and in between cooking equipment/shelving.

5-205.15 Maintain a plumbing system in good repair. - REPEAT- Observed front hand sink damaged and water running from faucet when in use.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P REPEAT- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- EHS observed two employees return from back of kitchen to front of kitchen. Don gloves without a hand wash. Observed an employee handle raw fish with a glove change to raw chicken prep with another glove change and back to raw fish prep without a hand wash. From raw food prep the same employee handle hard wood, donned gloves to prep RTE foods. CDI- Education was provided and EHS observed proper hand washing after PIC educated food employees on when to wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- EHS observed raw steaks stored on top of RTE metal container of RTE ribs in flip top unit. EHS observed raw fish stored above RTE butter in the walk in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. REPEAT- EHS observed several metal containers stacked together with sticker residue left on them. CDI- PIC moved items to dish pit area to be properly cleaned prior to next use. 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 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 - EHS observed cooked ribs (flip top), chili (cold hold drawer), cooked rte sausage WIC), and ham chubs (wic) without dates. CDI- PIC was able to properly date 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 - EHS observed cut lettuce, steaks, and mac n cheese all cooling form being pre portioned and placed into holding units without being cooled to 41F. CDI- PIC moved all items above 41F to walk in freezer to quickly 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 .

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. - According to PIC raw salmon is received frozen and EHS observed item thawed completely without being removed from ROP packaging.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several areas throughout the kitchen with small flies.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed several employees preparing food and handling clean equipment with watch’s and bracelets on the wrist. NOTE: Point deduction has remained the same since the violation is low risk. However, If the violation is noted on the next inspection point deduction will increase.

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

4-501.11 Maintain equipment in good repair. - EHS observed cold hold drawers with broken and detached gaskets. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards on flip top and portable in need of resurfacing or replacement due to deep cuts and grooves.

5-205.15 Maintain a plumbing system in good repair. - Observed front hand sink damaged and water running from faucet when in use. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - EHS observed can wash hose not attached to the hose bib with a proper back flow prevention device. CDI- PIC removed hose and placed hose on hose bib with proper back flow prevention device.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster door not in use and left open. Observed debris and litter around dumpster area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC unable to provide documentation of being certified in a food protection managers course. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed several employee handle trash and soiled equipment with a glove change but no hand wash. Observed employees leave food prep work station and return to work station without a hand wash prior to preparing foods. CDI- Education was provided and EHS observed proper hand washing. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed an employee wash hand for less than 10 secs. CDI- Education provided and EHS observed proper hand washing. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - REPEAT- Observed back hand sink blocked with a trash can and large metal push cart and front hand sink had food debris and ice inside. CDI- All items moved.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed bottom of pan stored on top of RTE beef roast. Observed ticket paper being placed on RTE food. CDI- Education provided to all staff members. EHS observed all food being in contact with surfaces that have been properly cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed meat slicer, vegetable slicer and dicer both to be stored clean with food debris left on them. - CDI- PIC moved items to dish machine area. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed garlic and oil sauce, garlic and oil dressing, wine sauce, ranch, shredded cheese, rice, cantaloupe, rice, ribs, shrimp, boiled eggs and cut lettuce above 41F see temp chart. PIC was able to cool items since they were at 41F at 11AM line check. A VR will occur within 3 days to ensure all TCS foods are properly kept at 41F and below. A risk control plan (RCP) has been requested of the facility to implement. If violation is noted during next visit or inspection permit action will occur. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of said to be sanitizer without a label. CDI- PIC voluntarily discarded the substance in prep sink.

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 preparing food and handling clean equipment with watch’s and bracelets on the wrist.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - REPEAT- Observed cook line hand sink with plastic container inside and large bucket in front. CDI- PIC moved items.

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. - REPEAT- Observed shrimp, fish, steak, purple sauce, cheese, cut tomatoes, boiled eggs, queso cheese, ribeyes, fillets, sliced turkey, and sliced roast beef all above 41F in open flip top prep units. CDI- PIC voluntarily discarded the items.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several shakers and squeeze bottles on the cookline in use without labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several in use wiping cloths stored soiled and wet on several prep units cutting boards.

4-501.11 Maintain equipment in good repair. - Observed reach in cooler functioning at 50F. PIC moved items from cooler. Observed door to oven with broken hinge.

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 prep units, storage racks, and cook line equipment with food debris and grease residue build up.

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. 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 hard to reach areas of floors and walls in need of cleaning due to food debris and grease residue build up. Observed some base board damage throughout the facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - PIC was unable to provide documentation of being certified in a food protection managers course.

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 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed PIC handle raw ground beef with a gloved hand, discard gloves, don new gloves without a hand wash to prep RTE foods. Observed same employee handle raw shrimp with a gloved hand, change gloves, don new gloves without a hand wash to prep RTE foods. CDI- Prior to cross contamination PIC had employee wash hands properly. EHS observed proper hand washing after education was provided.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M - Observed an employee bare hand prep blanched asparagus. CDI- PIC had employee voluntarily discard the item.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed a soiled metal container in hand sink near dish pit. Observed large trash can stored in front of hand sink on cook line. CDI- Item moved from hand sink area.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed chicken being cooked and completed at 160-163F according to an employee. CDI- PIC had employee fully cook chicken to at least 165F, see temp chart.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed diced tomatoes and pasta not meet a proper cooling rate. CDI- Items were spread in to several containers and placed ins all in freezer to quickly cool. See temp chart.

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 several items in flip top unit above 41F. See temp chart. CDI- PIC voluntarily discarded the items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed several spray bottles of cleaner without a label. CDI- PIC had an employee label the items.

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 cut tomatoes and ambient cooled pasta from prep not meet proper cooling rates. Items were in deep covered containers. Observed cut lettuce, cheese, ribs, and raw proteins stored in prep units that had been out in prep prior to inspection attempting top cool. See temp chart. CDI- PIC portioned items on sheet pans, other containers and placed in walk in cooler/freezer to quickly cool.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed raw ROP fish, said to be received frozen according to PIC, sealed in ROP bag. CDI- PIC voluntarily discarded the items.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed flies throughout the facility.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety- Observed unwashed produce stored above washed RTE produce in the walk in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

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 . 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 feta cheese dated for 6/22/22. Observed 40 pre portioned lobster dip containers without a date. Observed chicken and beef scraps without dates. PIC stated items without a date were form yesterday. EHS observed other containers of items from yesterday properly dated. CDI- PIC voluntarily discarded the beef scraps and feta cheese. PIC was able to properly date chicken and lobster dip.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small flies in dry storage and bar areas.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -REPEAT- Observed several employees preparing RTE foods with beards without a proper beard guard. 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 preparing RTE foods while wearing watches.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed numerous stacks of metal containers and bowls stacked together and wet. PIC stated items were clean and stored correctly.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. - PIC whom walked with EHS during the inspection and identified as the person in charge was unable to provide documentation of being certified in a food protection managers course.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed an employee handle raw fish with a gloved hand. Discarded the glove and don new gloves in attempt to prep RTE foods without properly washing hands. Prior to cross contamination EHS instructed employee to wash hands. CDI- Education was provided on when to wash hands and EHS observed employee properly washing hands.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- REPEAT- Observed back dish washing handsink and back prep area hand sink both blocked. One with a large yellow trash can and one large black rolling cart. CDI- PIC removed items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety- Observed raw ribs being thawed in a 2 comp prep sink splashing into cooked RTE pasta. CDI- PIC voluntarily discarded the pasta. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed bar items not in use and not protected. CDI- PIC covered items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed vegetable slicer, several knives and several stacks of metal pans with food debris or other sticker debris on them. CDI- PIC moved all items to dish pit area to properly clean prior to next use.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed raw shrimp cooked to 119F-125F, item was placed on prep top to be prepared for salads. CDI- PIC had employee cook items to 165F.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed raw ribs thawing in prep sink in cool water. CDI- PIC drained water and left cool water running over items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees preparing RTE foods with beards without a proper beard guard.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed high temp dish machine in facility. PIC was unable to proved a max temp measuring device. A VR will occur within 10 days to ensure facility obtains high temp measuring device for high temp dish machine sanitizing.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed hard to reach areas of floors and walls in need of cleaning due to food debris and dirt debris. Hard to reach areas are underneath and behind equipment. Areas should be cleaned as often as needed to prevent and reduce build up.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - Observed PIC unable to provide written procedures for vomiting and diarrheal clean up events. CDI- EHS provided written procedures to PIC. Per sate guidance no point deduction shall occur during first documentation of non compliance.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed bar hand sink with fruit food debris inside. CDI- PIC had employee clean sink out.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce stored above washed produce in the walk in cooler. Observed unwashed produce stored above RTE foods in the walk in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed three produce slicers and large lettuce hopper stored clean according to PIC with food debris left on them. Observed several metal containers and spoons with food debris left on them. CDI- PIC had an employee clean all items during the inspection properly sanitized.

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 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 on date marking please visit: http://meck.co/FoodSafety- Observed 75 pounds of prime rib, according to PIC, without a date mark. According to employees items were cooked within the past several days. No official date was to be noted. Observed three sixth pan containers of chicken dated for today 12/9 however PIC stated the item was cooked and cooled yesterday. Observed a gallon of milk without date. PIC stated it is in known when gallon was opened. CDI- PIC voluntarily discarded all items.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf- Observed raw/undercooked tuna tacos on happy hour menu on the menu without an asterisked to footnote the consumer advisory disclosure and remainder. A VR will occur within 10 days to ensure the item is correct.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed sliced tomatoes, diced tomatoes, noodles, buffalo sauce, red sauce, white sauce and eggs all either placed into service or covered before being cooled to 41F or below. CDI- PIC moved all items uncovered on sheet pans and ice baths in the walk in or freezer as needed to quickly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several if not all sanitizer buckets with in use wiping cloths in sanitizer at or below 100 ppm qat.

3-302.15 Wash fruits and vegetables prior to use. - Observed apples stored as washed with stickers left on them.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves. PIC stated a system will be put into place to ensure cutting surfaces are smooth and free of deep cuts.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed high temp dish machine in facility. PIC was unable to proved a max temp measuring device. CDI- Per state guidance no point deduction occurred. PIC informed a measuring device is needed before next inspection and if not point deduction and vr will occur.

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 hard to reach areas of equipment in need of cleaning due to food debris and food residue.

6-301.12 Hand Drying Provision - PF - Paper towel dispensers out of paper towels. Hand washing sinks shall have accessible paper towels for hand washing. CDI - Paper towel dispenser refilled.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - 1 spray bottle of oil was not labelled. All working containers of food and ingredients that are not readily identifiable must be labelled. 0 pts.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Sour mix container stored on floor of walk-in cooler. Food must be stored at least 6 inches off the floor. CDI - Container moved to shelf. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Several stacks of clean containers and pans stacked up while they were still wet. Utensils shall be air dried. Allow adequate time for pans and containers to air dry prior to stacking. 0 pts.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Chlorine test strips needed for bar sink sanitizer. VR - Verification required within 10 days that establishment has acquired chlorine test strips.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Kitchen manager could not show documentation of training employees on the "big 5" symptoms and illnesses. Health policy forms were also not posted in kitchen. Food employees must be made aware of their responsibility to report the "big 5" symptoms and illnesses to the person in charge. CDI - Sample health policies in English and Spanish given to manager. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - Repeat - Employee drinking from thermos and another employee coffee cup on prep table. Employee drinks shall have a lid with a straw to prevent potential contamination of hands when opening the beverage. Employee drinks shall also be stored where they can't spill or contaminate food preparation areas.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw salmon stored on shelf above ready-to-eat tuna tartare. Dredge station used for raw chicken, raw shrimp and vegetables. Raw animal products shall be segregated by cook temperature and from ready-to-eat foods. Raw animal products must not be stored above ready-to-eat foods in storage. Since tuna is served in a ready-to-eat form do not store other raw meats or seafood above it. CDI - Tuna moved to top shelf in cooler and manager educated and 2 additional dredge stations set up. 0 pts.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Repeat - Onion chopper, cheese processor blade, and can opener blade all had visible food residue on them and were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to dish machine to be rewashed.

3-501.14 Cooling - P - Repeat - Caesar dressing made at 8:30AM still measured 47-48F in walk-in cooler. Chili that began cooling at 2:30PM still measured 75-92F at 5:15PM. TCS foods shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 additional hours. CDI - Caesar and chili both discarded. Establishment has had cooling issues for 6 straight inspections so an intent to suspend has been issued and a verification visit will be conducted within 10 days to check how establishment is cooling TCS foods.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Prime rib holding in heat cabinet at 114F. TCS foods in hot holding shall measure at least 135F. CDI - Prime rib moved to TPHC and was discarded at 7PM. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Asiago sauce measured 59F in walk-in cooler. Asiago comes frozen and pre-made so it appears it was thawed incorrectly and rose in temperature. Also, ribs overstacked in sandwich cooler top and measured 41-54F. TCS foods in cold holding shall measure 41F or less. CDI - Ribs moved to walk-in cooler and asiago sauce moved to freezer to chill. Kept at half credit due to overall cold holding equipment appearing to be in good working order.

3-501.15 Cooling Methods - PF - Repeat - Cole slaw, cut tomatoes, tuna tartare, and philly egg rolls all were still in the cooling process but were placed in sandwich cooler tops and drawers. Also, chili was cooling in an ice bath that had totally melted. Caesar dressing was cooling right beside the walk-in cooler window that is near the grill on the other side. TCS foods must be cooled using methods that cool the foods within the cooling parameters - from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Caesar dressing and chili discarded. Cole slaw, cut tomatoes, tuna tartare and philly egg rolls moved to freezer to chill.

2-303.11 Prohibition-Jewelry - C - At least 4 kitchen staff members had watches or jewelry on their wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - 2 wet wiping cloths found on prep tables. 1 wiping cloth bucket stored on the floor. Wiping cloths shall be stored in sanitizer solution when in between uses and the buckets must be stored off the floor. 0 pts.

3-304.12 In-Use Utensils, Between-Use Storage - C - Ice cream scoops stored in dipper well that had visible black buildup in it. In-use utensils shall be stored where they won't be contaminated. CDI - Scoops taken to dish machine to be rewashed.

4-602.13 Nonfood Contact Surfaces - C - Chip drawer sides need to be cleaned. Old chip residue present. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

5-205.15 (B) System maintained in good repair - C - Drain pipe piece has fallen off other portion of pipe attached to ice machine. Plumbing fixtures shall be maintained in good repair. // 5-202.13 Backflow Prevention, Air Gap - P - Spray arm at dish machine falls well below flood rim of dump sink. VR - Verification required within 10 days that new spray arm has been installed that has an air gap.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on top of drink machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Two stacks of plates soiled with food debris. CDI- Plates brought back to Dish machine to be cleaned,

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 smoked tomato sauce in WIC recorded at 96F. According to cooling chart that employee produced, product went in WIC to start cooling at 12:30 and did not reach 70F in 2 hours, 2:30. Incorrect cooling method (see # 31). CDI- Product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods recorded above 41F in different units. Suspected human error but facility will have units looked at to assure. Foods placed on TPHC and discarded. VR.

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 incorrect cooling of smoked tomato jack sauce. Sauce was cooling in a deep container with lid on. CDI- Discarded as cooling failed. ITS will be written as this is the FIFTH cooling method violation in a row.

2-301.14 Wash hands after activities that contaminate them. -P Employee discarde gloves that were soiled with raw beef but did not wash hands afterwards before glove change. CDI- Stopped employee to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed taco stands in clean utensil area with food debris on them. CDI - Utensils were moved to the dirty dish area to be cleaned again. REPEAT.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed shrimp final cook temperature at 122. CDI - Shrimp was put back on grill to cook to 165.

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 cooling lettuce in drawers to prep unit at 48/52 F. Observed pico, pasta, chicken, and mushrooms cooling in WIC in deep containers with lids on. CDI - PIC removed lids and put pasta on sheet pans. REPEAT. This is the fourth cooling violation in a row. If it continues ITS may need to be written.

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

2-301.15 Only wash hands in handwashing sink. -PF Observe employee prepping raw meat wash hands in prep sink and then wash hands in handsink. CDI- Spoke to employee to only wash hands in handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled plates at front line. CDI- Taken to dishwasher. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Minor black dew in corner of ice machine. CDI- Ice machine cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food items recorded above 41F (shrimp, cheese, pasta sauce). All overstacked. Discarded. 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 Pene and ranch cooling incorrectly. Pene cooling with lid on and ranch cooling in large containers with lid on.

3-501.13 Use approved thawing methods. Vaccum packaged tuna thawing without slit per instructions.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal phone stored on top shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw lobster tail, raw steak, cheese slices and housemade sauces were cold holding >41 degrees F in flip top cold hold units (see temp grid above). Also observed flip top unit near firewood grill and 1 door tall seafood cooler in the back prep area not properly functioning. Will make a return visit to ensure that these units has been serviced. CDI/VR- Foods were placed on a 3 hour time discard as a corrective action. 0 points due to this being the first cold hold violation since the new cold hold rule took effect on 1/1/19.

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 cooling sauces cooling while being wrapped in plastic in walk in cooler, observed raw shrimp cooling inside of damaged 1 door refrigeration unit, roasted corn was cooling on speed rack in ambient air temperature. Also observed containers of lettuce and Philly steak egg rolls cooling in dense containers with lids on while stacked on top of each other in the walk in cooler. CDI- foods were made into more shallow amounts on sheet trays and placed in the freezer for aggressive cooling. REPEAT - 1 point.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies near the make line and several flies located outside back door near compactor unit. Facility has stated that they have pest control procedures in place to accommodate the presents of flies. - 1 point.

3-307.11 Miscellaneous Sources of Contamination - C Observed metal rod located inside of the ice machine being in direct contact with the ice. CDI- PIC uplifted metal rod so that it is not in direct contact with ice. - 1 point.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer was greater than 400 ppm in wiping cloth bucket. Quat sanitizer was diluted so that it was in between 200-400 ppm. -.5 points.

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. In use utensil handles were in direct contact with cole slaw along front line. -.5 points. General Comment: Facility shall work on cold holding and cooling moving forward. These critical violations are causing complications in regards to cold hold storage. Focus on servicing coolers and continuously take cold hold temperatures daily. Strongly recommend facility incorporating a blast chiller to better assist in cooling prepped foods onsite. Facility is heavily using the walk in cooler to cool and cold hold several foods and this can impact critical violations negatively moving forward.

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 handle soiled dishes and then handle clean dishes without hand washing occurring in between. CDI- PIC educated employee on when its required to wash hands. 0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Salmon, Cheddar, cheese sauce, housemade sauces, Lobster tail etc. were cold holding inside of flip top unit >45 degrees. CDI/VR- PIC voluntarily discarded all out of temperature products. REPEAT This has been mentioned on the past several inspections. VR-Will make a return visit to ensure that this piece of equipment has been properly serviced so that it is cold holding foods at 41 degrees and below . - 3 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked peppers cooling inside of refrig. drawers near cook line, observed raw steaks cooling stacked on top of each other while being fully wrapped. Beef broth were cooling in 2 dense containers in large amounts. CDI- Broth and raw steaks were placed in more shallow amounts in multiple containers and other cooling items were placed in the walk in cooler to aggressively cool. Ensure that foods are only cooling in equipment that's designed for cooling. -.5 points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food cook prepping food with gold braclet on wrist. 0 points

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed dish washer with a wiping cloth around his waist. Also observed wet wiping cloths on some work surfaces throughout. Ensure that employees are not utlizing the same cloth to do multiple task while dealing with clean dishes and or food preperation. Moist cloths can be a vehicle for possible contamination. -.5 points.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed in use utensil tongs being stored on lower handle of bread drawer. Utensil tong was touched by pants leg of employee. Ensure that in use utensils are stored in areas that are safe and not prone to possible contamination. 0 points.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean dishes being stored inside soiled contianers on the clean dish storage rack adjacent to the beer cooler. -.5 points. General Notes: Ensure that utensil that are being used(tongs) to cook throughout the day are being washed, rinsed and sanitized a minimum of every 4 hours. Observed hot box to Prime Rib being opened while cooking was still in process. Ensure that cooking of the Prime Rib is not interuppted and Prime Rib reaches its minimum 130 degree Final Cook Temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and eggs in flip top cooler measuring above 45F. CDI by voluntary disposal. improvement noted.

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 pan of individual plastic containers of lobster queso with no date marking sticker. CDI by date marking with proper date.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies around cook line. No roaches were observed during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes , boiled eggs and roux held at greater than 45 degrees . CDI tomatoes and boiled eggs discarded. Roux reheated see above chart.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous live roaches near cook line.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cooled beef stored uncovered rack above in need of cleaning. CDI product covered.

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 au gratin potatoes at 82 degrees at greater than two hours into cooling process . CdI reheated to 167 and started cooling process over. Observed clam chowder at 52 degrees greater than 6 hours into cooling process. CDI 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 items cooling in too great of volume to facilitate proper cooling. CdI reheated augratin potatoes and split into smaller batches . Clam chowder discarded.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grate above beef stored uncovered with buildup of food debris and in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken quesadillas and lobsters at greater than 45 degrees CDI discarded.

4-501.11 Maintain equipment in good repair. Observed four gaskets in need of replacement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, can opener , and knife stored as clean with food debris. CDI took to rewash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of cooked chicken, lettuce , and tomatoes at greater than 45 degrees. CDI discarded.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken at final cook temperature of 126 degrees. CDI reheated to 186 see temperature chart.

4-501.11 Maintain equipment in good repair. Observed gaskets in prep units 3 and 4 in need of replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units 2 and 4 in need of replacement or rsurfacing. Portable cutting boards also in need of replacement or resurfacing.

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

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed can wash in back of restaurant does not have backflow prevention device. 10 day verifiacation required.

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 Hands can not be properly washed due to hot water issue. 1 day verification.

5-202.12 Provide at least 100F water at handsinks. -Pf Water at handsinks currently at 95 degrees. 1 day verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on pans stored as clean. CDI took to rewash.

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 numerous open containers of cream open without date labels. CDI labeled. 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 cavitappi pasta labeled with prep date of 12-10 still on site should only be held for seven days. CDI discarded.

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 pans stored on racks in need of cleaning. Also cart at dishwasher for storing of clean pans heavily soiled with food debris.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water currently at 95 degrees at handwashes. 1 day verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ramekins and 6 metal containers stored clean with visible food debris on them. CDI- items set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods along the cook line above 45F (see chart). CDI- items relocated to walk in cooler for cooling. Minor improvements made since last inspection.

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets on coolers along the cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in the 'sandwich pick' bins.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in the dish pit. CDI- dispenser was refilled.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger patties over shredded cheese in the walk in cooler, raw bacon over dressings/sauces in the walk in cooler, and raw seafood over cooked ribs in the walk in cooler. CDI- storage was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal containers and ramekins stacked clean with visible food residue on them. CDI- items were set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue on the inside walls of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods cold holding in flip top coolers along the cook line above 45F (see chart). CDI- foods were relocated to the walk in cooler for cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 chemical spray bottles not labeled. CDI- labels added to bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near the ice machine and throughout the kitchen.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in the dish pit. CDI- dispenser refilled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer with dried debris on the blade/behind the blade, 6 metal/plastic containers stored clean with visible food debris on them, a mixing attachment with dried debris on it, ramekins stored clean with debris on them, and 5 ceramic soup bowls stored clean with food debris on them. CDI- items set to dish area for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a lemon wedger with debris accumulation on it.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 chemical spray bottles without labels. CDI- labels added.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers and ramekins 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 4 plastic containers with scorched plastic on the inner surface or large cracks in them. CDI- containers discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the shelving in the reach in cooler located behind the wood fired grill.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile grouting deteriorating along areas of the cook line.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed two boxes of raw bacon stored directly over cooked ribs in the walk in cooler and a sheet pan with raw meat loafs stored directly over cooked vegetables and cooked quinoa. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plates and ramekins stored clean with visible food debris on them and a robot coupe blade with debris inside the blade guard. CDI- items set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a lemon wedger with dried residue accumulation on it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of sliced cheese in a flip top cooler at 49F. CDI- cheese was relocated to the walk in cooler. Improvements made since last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked mushrooms cooling on a speed rack at room temperature and 2 containers of penne pasta cooling in the walk in cooler while covered and stacked. CDI- mushrooms were placed into the walk in cooler and the pasta had the lids removed for more rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 soup cambros stored on the floor in the walk in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked sauce cups/ramekins and salad mixing bowls.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored without a lid on the prep sink drainboard while food prep was taking place. Drink discarded today.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed gnats in the pineapple drink mix today- discarded during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple dishes stored as clean with food debris on them. Observed tenderizer and lemon squeezer stored with dried food on them. All sent to be rewashed. Have staff pre-wash and spot check more thoroughly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods stored on the cold line above the stove at 45F- products discarded. Observed butter/hot sauce stored at room temp. today- keep cold or time this product as discussed.

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 open turkey and open anchovies without date marks today- back dated to correct.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout the facility today but concentrated at the bar.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a cloth towel stored on the counter today when not in-use. Observed soapy water in buckets. Change discussed with PIC today.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some build up on the ice container storage area today.

4-501.11 Maintain equipment in good repair. Observed walk in cooler leaking today at the sprinkler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed burn marks and gouges on red cutting boards today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the sink drain at the bar, the wine storage cooler, and the pass through at the dessert station where dishes area stored.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed build up on the floor in the bar area today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple soiled pans with food residue that had been stored as clean, a slicer stored soiled from poor cleaning and an ice machine and bin with mold accumulation. VR4-501.114 Maintain sanitizer at correct concentrations. -P Observed bar glass machine not sanitizing, 0 ppm chlorine. CDI- primed and working

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all foods in one prep unit above 49 F. see temp chart VR

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 leafy greens not fully cooled prior to covering. CDI- opened to cool

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

4-501.11 Maintain equipment in good repair. Observed one prep unit not to be cold holding at 45 F or colder. VR

2-301.14 Wash hands after activities that contaminate them.-P2-301.14 Wash hands before donning gloves and between gloves uses.-P 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 food employee wearing gloves handle raw protein and change gloves without washing hands. CDI- PIC had teaching moment with emloyee

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple pans with sticker residue, some with food residue and multiple slicers improperly cleaned. CDI- removed to reclean

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese, guaco-pico and butter cold held above 48 F. CDI- placed on TPHC

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 soup and chicken wings not date marked. CDI- date marked

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lobster queso cooling at 100 F then 85 F 45 minutes later. Facility cooling in ineffective ice bath in high volume plastic container. CDI- procedure changed to open metal pan.

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

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed facility spilling liquid waste at dumpster. MAINTAIN CLEAN

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored on utensil prep table with clean utensils. CDI- removed

6-301.11 Provide soap at each handsink. Observed no hand soap at front hand sink and bar hand sinkwith excessive mold accumulation. CDI- restocked and cleaned

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Repeat. Observed multuple metal cambros stored as clean with slight residue and some sticker residue stuck on them. Observed multiple soiled soda gun nozzles at bar. CDI- removed to clean

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed soft butter held off temperature with no time labeled. CDI- time labeled

3-306.11 Protect food on display using food guards, packaging, or other effective means.Observed tea and water pitchers stored accessible to public with no covering. CDI- removed behind bar

4-904.13 Observed facility wraps utensils bu does not protect preset plates. Instruction provided (A) Except as specified in ¶ (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted.

4-601.11©Keep nonfood-contact surfaces of equipment clean. Observed multiple equipment door handles excessively soiled. In need of cleaning

2-301.14 Wash hands after handling soiled utensils and before handling clean utensils. Observed multiple wait staff scrape off customer plates and return to service, point of sale or expo to deliver food to customerrs without washing hands. CDI- instruction provided

6-301.11 Maintain Handwashing Cleanser at all hand sinks. Observed only hand sink on main line not to have hand cleanser. CDI- restocked5-205.11 Maintain Handwashing Sinks clean. Observed only hand sink on main cook line to be escessively soiled. CDI- cleaning begun

3-402.11 Provide documentation of Parasite Destruction for any fish offered raw or undercooked. Observed parasire letter documentaion not from current provider. Salmon in walk in cooler from 3 Fish but documentation isnt. VR

3-304.15 (A) Ensure hands are washed and if used, gloves are changed in between working with raw proteins and ready to eat foods. Observed food employee handle raw shrimp with gloved hands then return to work with ready to eat foods without glove change or hand washing. CDI- instruction provided

4-601.11 Equipment, Food-Contact Surfaces, and Utensils shall be cleaned to sight and touch. Observed multiple soiled utensils and slicers stored as clean. CDI- removed to reclean

3-501.16 If hot held, maintain all TCS foods at 135 F or hotter except for roasts at 130 F. Observed mashed potatos hot holding at 120 F. CDI- reheated to 170 F

3-501.16 If cold held, maintain TCS foods at 45 F or colder. Observed raw steaks, raw shrimp, sliced cheese, portioned meats and raw hamburger cold holding above 48 F. CDI- < 4hrs = removed to walk in to flash cool.

3-603.11 Maintain proper consumer advisory for raw proteins available for sale undercooked or raw. Observed kids menu with consumer advisory on burger and sirloin and prime rib disclosed undercooked on main menu. VR for menu corrections

3-501.15 Enusre effective and approved Cooling Methods are used to cool TCS foods. Observed cooked pastas, cut tomatos and cut leafy greens improperly cooled using prep units or failing to cool to 45 F before storing covered. CDI- instruction provided; items removed to flash cool.

3-306.11 Ensure Food Display is protected from Contamination by Consumers. Observed tea and water pitchers stored at end of bar un protected from customer traffic. CDI- removed to different location.3-305.14 Protect food from contamination during storage and Preparation. Observed multiple filets of raw tuna thawed in package. Instructions state food is to be removed from package prior to thawing. CDI- product discarded

4-501.11 Maintain cold hold equipment in Good Repair and Proper Adjustment. Observed almost all foods in under grill cold hold unit to be above 50 F. PIC could provide no alternative explanation why food out of temp but potentially failing unit. VR

6-501.11 Ensure physical facilities are in good repair. Observed ceiling leaking into expo area(it does not appear any food operations are threatened by contamination) Repairs underway

6-301.11 All hand sinks shall have hadn cleanser at all times. Observed main hand sink in kitchen with empty hand cleanser dispenser. CDI- refilled

4-501.114 Mechanical sanitizing equipment shall maintain proper chemical concentration when in use. Observed bar glass machine sanitizinat 0 ppm chlorine. CDI- machine taken out of service until repaired, glasses sent to kitchen VR for equipment4-601.11 Clean utensils shall be clean to sight and touch. Observed multiple pans and utensils stored as clean with food debris. CDI- removed to clean

3-501.16 Cold held TCS foods hsall be held at 45 F or colder at all times. Observed cut leafy greens, butter and cheese cold held above 49 F. CDI- removed to flash cool

3-304.14 Soiled cloths shall not be stored on food contact surfaces. Observed multiple soild wiping cloths on food contact surfaces. CDI- removed

4-501.11 Refrigeration and utensil cleaning equipement shall be maintinaed in good repair and proper adjustment. Observed bar glass machine not sanitizing and cold hold equipment failing to cold hold TCS foods at 45 F or colder.

3-402.11. Observed no letter of parasite destruction for grouper marked on menu as cooked to order for tacos. See also #23. Chef states grouper is always fully cooked. CDI - continue fully cooking. VR - will return Wed 10-16-13 to ensure issue is resolved.

4-601.11(A). Maintain equipment and utensils clean to sight and touch. Observed soiled items stored as clean - dicer, slicer, can opener blade, soda guns at bar, floor mixer cage, salad spinner. CDI - all cleaned and sanitized. This has been an issue last several inspecitons.

3-603.11. Observed consumer advisory on menu discloses grouper as cooked to order although no parasite letter is available and chef states grouper is fully cooked. VR - will return Wed 10-16-13 to ensure issue is resolved.

4-602.13. Clean non-food contact surfaces as needed. Observed soiled rims, tracks, at ice machine, soiled exteriors of dry food bins - flour, sugar, bread crumbs.

6-501.18. Handwashing sinks shall be cleaned as often as necessary to keep them clean. Observed handwashing sink on cook line was soiled and contained paper and two scrubbers.