JOCKS AND JILLS SPORTS GRILL

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a small containers of wood chips used for the smoker being stored in the hand sink near the smoker room. -CDI- PIC immediately removed the wood ships. (0 pts)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one container of RTE lettuce being stored under unwashed produce. No contamination was observed. -CDI- RTE lettuce was placed on the top shelf. (0 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shaved chicken and house made dressings above 41F while said to be cold holding. -CDI- PIC voluntarily discarded the raw shaved chicken and placed the dressings in the WIC to be quickly cooled. Due to improvement from last inspection, points not escalated. REPEAT*** (1.5 pts) 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 portioned ranch and blue cheese that was placed in a flip top unit earlier in the morning prior to the inspection to be cooled from when they were portioned. -CDI- PIC placed the items int he WIC to be cooled properly. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a squeeze bottle and shaker without labels. Due to severity, points not taken. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple buckets of wiping cloths being held in a QUAT solution at 0ppm. Replace sanitizer with properly concentrated solution. (0.5 pts)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked metal containers. Separate to allow proper airflow. (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed non-food contact surfaces such as handles and wire racks soiled with debris/residue. Increase cleaning frequency. REPEAT*** (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards.-P Observed nozzle attached to the hose in the mop sink while under continuous pressure. backflow prevention. Water was turned off and the pressure was released. REPEAT*** (1 pt)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, sliced tomatoes, lettuce, and slaw in on of the flip top units above 41F while said to be cold holding. EHS recorded an ambient temperature of 40F. Temperatures were likely non-compliant due to over stacking. Items were observed stacked above the fill lines. -CDI- PIC voluntarily discarded the necessary items. Due to severity and correction of the violation, points not escalated. REPEAT*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy accumulation of build up on the wire racks in the WIC closest to the beer cooler. Increase cleaning frequency to help prevent possible contamination. REPEAT*** (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to the hose in the mop sink while under continuous pressure. -CDI- EHS provided education on backflow prevention. Water was turned off and the pressure was released. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 metal insert containers of raw chicken and 2 large plastic containers of cooked chicken wings at 44F while said to be cold holding in the flip top unit adjacent to the fryers. -CDI- PIC voluntarily discarded the necessary items. Facility is allowed to use TPHC as a temporary solution until the unit gets repaired. (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed flip top used for breading/holding raw chicken with a recorded ambient temperature of 48F. Repair unit. Due to different circumstances from last inspection, points are not escalated. REPEAT*** (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed slight accumulation of debris/residue on the wire racks in the WIC closest to the beer WIC. Increase cleaning frequency. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade soiled with food debris/residue. Increase cleaning frequency. Due to severity, no points are taken. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several items throughout the facility that had not been date marked while being held since the day before. PIC stated that all items had been made/prepped the day prior. PIC was allowed to keep the food items. -CDI- PIC labeled the food items with the correct date. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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. Observed 3 containers/bottles of butter and spices that were not labeled. All working containers of oils and spices must be labeled when they are no longer in their original container. -CDI- Employee immediately labeled the necessary bottles/containers. (0 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach that appeared to be dying. -CDI- PIC discarded the roach. (0 pts)

4-501.11 Maintain equipment in good repair. Observed WIC and fryer out of order. PIC placed all food items from the non-functioning WIC into the other WIC that was operating correctly. PIC was getting rid of the damaged fryer. Due to the Facility having more than one WIC and plenty of space to operate correctly, facility is allowed to stay open. Repair the necessary WIC. (0.5 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout and damaged floor/wall tiles throughout facility. The low grout and damaged tiles were causing the pooling of water. Repair grout and necessary tiles. (0.5 pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided at the cookline handwash sink. CDI - PIC restocked paper towel dispenser.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed an insert container of diced tomatoes stored in the WIC by the dishpit that had a prep date of Sunday (4/6) and were stored uncovered. CDI - PIC covered container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of metal insert containers and sheet pans stored as clean but wet nested on the drying racks adjacent the dishwasher and shelf above the 3 compartment sink. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone stored on top of a food storage container on the lower shelf of a prep table at the cookline. - Observed an employee backpack hanging on the dry storage shelf adjacent the entrance to the cookline.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked metal pans with sticker residue in clean storage area. CDI - PIC moved to dish area for recleaning. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked in clean dish area. - 0.5 -

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P - Observed mashed potatoes in reheating kettle from 10:30 am over 2 ours and at 133 degrees F. CDI, potatoes voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed mushrooms and onion in low cold holding drawer bewteeen 43-44 degrees F. CDI, items voluntarily discarded. Improvement made since previous inspection. Points not escalated today. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on ground in WIF.

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 raw beef burgers stored in front of raw turkey burgers in cold drawers. Observed RTE bacon bits stored under raw bacon and comingled in a box with raw bacon bits. -CDI- PIC corrected 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. Observed unwashed produce stored over RTE produce in WIC #2. -CDI- PIC corrected storage order. **REPEAT** -1.5- 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 debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed cheese sauce reheated to 140F. -CDI- PIC reheated items 178F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items at chicken prep station above 41F. Refer to temperature chart. Observed ambient air of unit at 53F. Observed sliced cheese in cold drawer under grill at 39-44F. -CDI- PIC voluntarily discarded over RTE items and placed raw items in WIC to cool back down. **3 DAY VERIFICATION REQUIRED** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed green peppers cooling in cold drawers. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in freezer to facilitate rapid cooling. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed dressings in sauce prep unit with no labels. -CDI- PIC labeled items. -0-

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 wiping cloths stored in quarternary sanitizer concentration of less than 50ppm with heavy debris. -CDI- PIC replenished concentration to 100ppm. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use spatula stored under grill. -CDI- PIC placed item at dishpit to be W/R/S. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers stored over buttermilk in WIC. CDI - PIC rearranged 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 blue cheese dressing and ranch dressing made with buttermilk from last night in prep top at 47 F and 50 F, respectively. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 portioned sauce cups with blue cheese dressing and ranch dressing made with buttermilk still cooling in prep top from last night. REPEAT. CDI - PIC voluntarily discarded food and will temp food after prep and actively cool food in WIC or WIF if food is above 41 F. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked above prep area. CDI - PIC separated containers to air dry.

4-501.11 Maintain equipment in good repair. Observed torn gasket on lowboy cooler below grill. REPEAT. Points not escalated due to different item observed from last inspection.

6-303.11 Provide required lighting intensity. WIC measured at 2 foot candles. Provide at least 10 foot candles of light intensity.

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 sautéed mushrooms still above 70F in cooler drawer after more than 2 hours. CDI: product voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa and hummus in prep top cooler above 41F. Observed portioned ranch and sour cream above 41F in prep top cooler. CDI: salsa and hummus voluntarily discarded. Sour cream placed on TPHC. TPHC procedures written for all TCS portioned items today during inspection and will be used going forward. 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 Observed no date mark on grilled onions or sautéed mushrooms. Observed no date mark on tomatoes. CDI: Products date marked. 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 . 3-501.18 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 beans date marked 8/30 when the large batch was from 8/29. CDI: Product properly date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sauteed mushrooms cooling in cooler drawer. CDI: Product voluntarily discarded. Observed salad mix cooling in walk in cooler while tightly covered. CDI: Salad uncovered For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket with a wet cloth at 50ppm quat. CDI: bucket was changed out with sanitizer at proper concentration.

4-501.11 Maintain equipment in good repair. Observed door of salad prep cooler damaged/paint peeling.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout between floor tiles in several areas throughout kitchen. Observed chipped paint on half wall at expo window. Observed air vents in kitchen beginning to rust. Observed touch up paint needed to back door.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. There was not any paper towels at hand sink next to salad prep station in kitchen area. CDI- PIC placed paper towels at hand sink.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch while preparing food at the salad area. CDI- employee removed watch.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with food residue. CDI: dishes brought to the dish machine to be rewashed. REPEAT VIOLATION -3- 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 .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of mushroom, sheet trays of chicken wings, and brisket in the walk in cooler at 41F and below uncovered. CDI: PIC covered. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed cutting board stored as clean with raw meat residue still attached to the board. Observed can opener stored as clean with food residue on the blade. CDI: items stored in the dish pit to be rewashed and cleaned. -1.5-

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 a container of raw chicken in the flip top at 43F. Per PIC, raw chicken was prepped and individually packaged yesterday. CDI: voluntarily discarded. -0-

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no asterisk or symbol to indicate salmon is offered raw and/or undercooked. VR within 10 days. -0.5-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of water and liquid butter at the flat stove top unlabeled. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet rag stored on the prep table. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket of tall reach in freezer by the deep fryers. Recommend to replace. -0-

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 minor dust buildup on ceiling vents. Recommend to clean as often as needed. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a large hole behind the soda machine at the server station across the expo counter. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 smoke pork in the hot holding unit at 129F. CDI: voluntarily discarded. -1.5-

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 chicken stored over ready to eat chicken wings in the chicken prep reach in at the fryers. CDI: items rearranged. -1.5-

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed cooked mushrooms, caramelized onions, green peppers, black bean burgers, raw burger patty, and raw chicken in the low boy over 41F. Per PIC, items were moved over from the other lowboy that is currently not working. PIC also stated items stayed in that lowboy overnight. CDI: items voluntarily discarded. REPEAT VIOLATION -3-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black buildup around the chute. Recommend to clean as often as needed to avoid buildup. -0-

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 diced tomatoes in flip top unit at 45F. PIC stated it was in there since 11AM this morning. CDI: PIC voluntarily discarded. -1.5-

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 and damaged tiles at the mop sink. Recommend to repair or replace. -0-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several ready to eat foods in the walk in cooler that does not have any kind of covering. CDI: PIC had employee cover all ready to eat foods with lids and/or saran wrap. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored behind raw beef in the low boy. EHS explained to PIC JJ of the possibility of contamination of the beef when grabbing raw chicken from behind. CDI: raw chicken was moved to the bottom low boy with the other raw chicken. -1.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at the bar with no sanitizer dispensing. PIC JJ stated he was fixing the hole for the sanitizer tube last night and had accidentally cut the sanitizer tube. PIC JJ had called Ecolab to come change out the tube. Facility is to use the main kitchen dish machine to wash glassware from the bar. VR within 3 days to ensure dish machine is dispensing sanitizer. REPEAT VIOLATION no points escalated due to this was an accidental issue that cause the dispenser to not function correctly and was noticed before glasswares needed to be washed and sanitized -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork, mashed potato, and pot roast in the hot box at 98F-100F. CDI: all items were moved to the steam box to reheat. Mashed potato was reheated to 165F, pot roast was reheated to 200F, and pork was reheated 174F. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 small containers of green beans opened from a can yesterday at 42F. PIC was not sure if beans were taken out of the walk in cooler today. CDI: PIC voluntarily discarded both containers. -0-

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 2 pans of salad cooling in the walk in cooler tightly wrapped, closed, and stacked in the walk in cooler. CDI: salad pans were vented REPEAT VIOLATION -1.-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink by the brisket room and the hand sink in the grill station room. CDI: PIC supplied new roll of paper towels. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed main dish machine in the kitchen reading 0 ppm. Dish machine is a dual that uses both chemical and high temp. EHS temped the temperature and the highest was 159F. PIC stated they usually use chlorine test strips to test the sanitizer. PIC has called Ecolab to come out and service the dish machine. VR within 10 days to ensure dish machine is working properly. -1.5-

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 4 plastic containers of chicken wings cooked on 8/10 that was 44F in the walk in cooler. CDI: PIC voluntarily discarded. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a pan of salad tightly closed in the walk in cooler. CDI: EHS vented to allow cool air to flow through. REPEAT VIOLATION -0.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of plastic trays and foam cups stored on the floor. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken and missing tiles near the 3 comp sink to the walk in cooler by the ice machine. PIC stated a work order has been put in for repair. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables and fruit stored above ready-to-eat items in produce cooler. CDI- items were reversed.

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 beef patties cooling in covered containers in cooling units. CDI- Containers were uncovered and allowed to cool properly. REPEAT (full points)

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed a container of housemade ranch dressing that is on TPHC, but is not labeled with the time in -time out stamp. CDI- Container of dressing was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container of diced tomatoes and beef patties that were covered in container to cool in walk-in cooler. CDI- container of diced tomatoes beef patties were placed in shallow pan, uncovered, and allowed to further chill. REPEAT (full points).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of ice stored on the floor in walk-in freezer. CDI- Container was placed on shelving. (0 points)

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

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. Repaint or replace rusty a/c vents in ceiling above dish machine. Clean dust from ceiling tile in kitchen area. Clean splash from walls behind prep stations in kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top of bar prep surface next to clean dishes. CDI - PIC moved drink to lower shelf, away from cleaned equipment and utensils. - 0 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap available at bar sink. CDI - PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at bar sinks. CDI - PIC provided paper towels. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored as clean with food debris present. CDI - PIC moved items to 3 dish machine to be washed, rinsed, and sanitized. - REPEAT - * Points not escalated due to improvement * - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked beans containing house-made brisket in hot holding at 125F. Item was placed in hot holding at 11am. CDI - Item voluntarily discarded by PIC. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, house-made ranch dressing, house-made honey mustard, spring mix, and diced tomatoes in cold holding above 41F. CDI - Items moved to WIC to rapidly cool. - 1.5 -

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 spring mix cooling in deep, covered container in RIC. CDI - Spring mix was spread out on sheet pan and placed in WIC to rapidly cool. - 0.5 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices without labels. CDI - Items labeled. - 0 -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing jewelry on wrists while prepping food. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two buckets of sanitizer reading below 50ppm. CDI - PIC refiled sanitizer buckets to the correct concentration. - 0 -

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice cream scoop stored in 77F water. CDI - PIC removed scoop. - 0 -

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 plastic lettuce scoop with several cracks. Observed metal strainer with sharp metal pieces sticking out. CDI - Items were voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed RIC unit not holding temperature properly. Ambient air temp 47F. A VR will occur no later than 10/24/2020 to ensure cooler is working properly. - REPEAT - - 1 -

5-103.11 Capacity-Quantity and Availability - PF Observed no cold water available at kitchen handsink and bar handsink. A VR will occur no later than 10/24/2020 to ensure handsinks are functioning properly. - 1 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster door open. CDI - PIC shut dumpster door. Keep doors closed to prevent pests. - 0 -

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons and limes stored above cut celery in walk-in cooler. CDI- lemons and limes were placed in produce cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on several plates stored in kitchen area. CDI- Placed were taken to dish machine to be washed, rinsed, and sanitized. 4-602.12 Cooking and Baking Equipment - C The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed dried food debris on interior of microwave. Interior has not been cleaned in over 24 hours. CDI- Interior of microwave was properly cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers that were stacked wet. CDI- Containers were seperated and allowed to properly air-dry.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at dish machine. Repair hand sink in kitchen so it can be used during service.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands, then cut off faucet with bare hands. CDI- Employee was educated on proper handwashing. Employee rewashed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bartender touch cut fruit with bare hands. CDI- Fruit was discarded. Tongs and kabobs were put in place for gatthering cut fruit for drinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of queso that was 135 F. CDI- Queso was reheated to 168 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa, and ranch dressing that were all held above 41 F. Salsa and ranch dressing were placed in prep cooler at 3 pm. CDI- Items were placed in walk-in cooler and allowed to chill. Facility will have risk control plan implemented.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items that were on TPHC that were not marked with TIME IN TIME OUT stamps. CDI- Items were discarded.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies in bar area.

4-501.11 Maintain equipment in good repair. Properly adjust prep coolers for proper cold-holding temperatures. Adjust door on refrigeration cooler near oven to properly close.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of refrigeration units, dish machine, and shelving in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors under equipment and near dish machine. Clean splash from walls behind dish machine and prep areas.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand sink near 3-comp sink does not have a functioning cold water valve. Water coming out of hot water valve is above 120 F. VR- Facility has up to ten days to repair issue.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- Facility has up to ten days to clean unit.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed a container of mashed potatoes that were 78 F. Employee stated that they have been in the hot-holding unit since 9 am. The time is now 11:15 am. CDI- Container of mashed potatoes was discarded into trash can.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items in walk-in cooler (baby back ribs and ranch dressing) that were 45 F. Tossed salad in bottom part of prep cooler was 45 F. CDI- Items were discarded into trash. Tossed salad was placed in walk-in cooler and allowed to chill. Items on prep coolers have been placed on TPHC. Approved by department. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet above 3-comp sink. CDI- Containers were unstacked and allowed to air-dry.

4-502.11(A) Maintain utensils in good repair. Observed thermometer at reach-in freezer near fryer readin 36 F. Items in freezer have partially thawed. Items will be used but not refrozen. VR- Facility has up to ten days to repair unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of ovens, smokers, fryers, and refrigeration units in kitchen area. Clean exterior of equipment at bar area.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed meat slicer, vegetable slicer, vegetable dicer, and several pans with sticker residue left on them and stacked together. All items were moved to the dish pit area for cleaning before the next use. A VR will occur no later than 6/17/19 to ensure all food contact surfaces are stored clean to sight and touch.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed shrimp (49F), American cheese (50F), chicken (54F), shredded cheese (49F), black bean burger (54F), diced tomatoes (52F), slaw (44F) and red sauce (44F) all above 41F. CDI- PIC voluntarily discarded the items. NOTE: Cold hold drawers were functioning at 48-50F. Facility has other cold hold units and cold hold space to use.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT- 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 artichokes, boiled eggs, feta cheese, diced tomatoes, milk and salsa all without dates. CDI- PIC voluntarily discarded the items. NOTE: Every container of TCS foods must bare a date.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin probe thermometer available during the inspection. A VR will occur no later than 6/17/19 to ensure the facility provides a thin probe thermometer for use.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed employees preparing RTE foods with hair on the head however, not wearing a proper head cover.

4-501.11 Maintain equipment in good repair.- Observed cold hold drawers functioning at 48-50F. Facility has other cold hold space to hold TCS foods. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several portable cutting boards and prep top cutting boards with deep cuts and grooves. Resurface or replace the cutting boards with deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed cooking equipment, hot holding equipment, hood systems, and cold holding equipment in need of cleaning due to food debris and grease residue build up.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine at bar area measuring ~0 ppm. CDI by priming to proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed container stored as clean with visible debris build up. CDI by removal for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food measuring above 41F. CDI by voluntary discard.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items with no date labels. CDI by dating with proper make date.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of margerine and oil with no labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area.

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

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed tomato paste with slight white debris build up. CDI by voluntary discard.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine measuring ~0ppm. CDI by replacing concentrate and priming machine to proper concentration. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black debris on ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in flip top cooler measuring above 45F. CDI by voluntary discard.

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 items in walk in cooler with no date labels. CDI by dating with proper make date.

4-501.11 Maintain equipment in good repair. Observed damaged shelving in walk in cooler. Several of the shelves had been replaced. Improvement noted.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish scraps stored over packaged cheese in reach in cooler. CDI by voluntary discard of fish scraps.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in undercounter dish machine at bar area measuring at ~0 ppm. CDI by replacing concentrate and priming to proper concentration. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed biofilm build up on inside of ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items in hotbox measuring below 135F. CDI by voluntary discard.

4-501.11 Maintain equipment in good repair. Observed chipping paint and rust build up on shelving in walk in coolers.

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

6-303.11 Intensity-Lighting - C Observed dead light bulb in beer cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitcher in hand sink in front of kitchen. CDI by cleaning handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on containers stored as clean. CDI by removal to three comp sink for recleaing. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer measuring at 0ppm at bar. CDI by replacing concentrate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in flip top cooler measuring above 45F. CDI by rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of container throughout kitchen.

4-501.11 Maintain equipment in good repair. Observed chipping paint and rust accumulation on shelving in walk in cooler.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee rinse hands for 2 seconds before drying hands and closing faucet with bare hands. No soap was used. CDI, corrected by instruction. Food employee washed hands using soap, rinsed and used paper towels to close faucet. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee change gloves between soiled and clean dishes, without a hand wash. CDI, food employee corrected by instruction. Food employee washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at bar dish machine not at the correct concentration. CDI, service man was called on site. Sanitizer concentration restored. Observed sanitizer concentration in sani buckets below 200ppm quat. CDI, sanitizer refreshed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build up in ice machine near and around chute. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on can opener blade. CDI, can opener returned to dish washing for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso and mashed potatoes hot holding at 125F. Foods had been on line for 4 hours. CDI, PIC voluntarily discarded.

3-501.13 Use approved thawing methods. Observed fish thawing in standing water.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer solution less than 200ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed some containers and cups stacked wet in kitchen area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged and stained cutting board in need of resurfacing or replacing at salad station. Improvement noted 4-501.11 Maintain equipment in good repair. Observed torn gaskets and lining on coolers in need of fixing or replacing.

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

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

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 floors in need of cleaning throughout establishment. Heavier build up noted under and behind equipment. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken tile in oven room, and on base boards.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bin of sugar not labeled in front prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing. (half deduction taken, due to great improvement).

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored clean with food debris and residue stuck to surfaces; CDI utensils pulled and placed into dirty dish pit.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, various cheese, sour cream, cut leafy greens, raw chicken, raw beef, slaw, boiled eggs, tuna salad all stored in various coolers (flip top, prep and low boys) that are not functioning properly measuring above 45F (see temp cahrt). CDI TCS foods moved to walk-in cooler, maintenance call made during inspection. VR to ensure units are repaired. RCP will be needed due to multiple repeats of P violation.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing. 4-501.11 Maintain equipment in good repair. Observed split/torn gasket on salad prep cooler door in need of repair., Observed 3 cold holding unit not functioning properly in need of repair.

NO POINTS DEDUCTED 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors throughout in need of general cleaning).

NO POINTS DEDUCTED 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above food products in back kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce cold held inside prep cooler measuring 60F; (overstocked) CDI lettuce removed and replaced with container of lettuce that is portioned correctly. (facility will add this item to its TPHC procedures that are already in place).

NO POINTS DEDUCTED 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing. 4-501.11 Maintain equipment in good repair. Observed damaged plastic containers in need of replacing.

3-501.14(A) 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 heat treated onions cooling in walk-in cooler (3 hours of cooling only reaching 70F); CDI onions discarded by management.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of cut lettuce, cut tomatoes, shredded cheese, boiled eggs stored inside prep cooler measuring 47-53F; . CDI container placed into walk-in cooler.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no paracite distruction letter for Mahi-Mahi, fish being served under cooked. CDI - Facility agreed in the interam agrees to cook to 145 F for 15 seconds.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue collecting inside ice machine bin. Improvement from previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed date marks not being transferred to blu cheese and mozzarella. CDI - Dates obtained from bulk package.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer below 50 ppm.

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 sandwich unit gasket damaged, torn.

Observed residue collecting on floor and walls around cook line in front. Observed several floor drains collecting buildiup. Observed missing baseboard/coping tile on entrance into dry storage. Observed caulk not clean and damaged around hand sink next to steamer. Observed odor in front area around grill. Check floor drains in area to ensure that there is no backup or water in trap has not evaporated. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. 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.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling dirty dishes and then clean dishes without changing gloves. Observed an employee drinking from a beverage with gloves on without changing gloves afterwards. CDI by instruction, gloves were changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on 7 containers/utensils that were stored clean. 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 residue buildup on the inside walls of the ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of queso being double panned in a steam table. The product was ~98F. CDI- PIC reheated queso to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in a cooler drawer below the char grill above 45F (see chart). CDI- products were relocated to the walk in cooler for cooling.

4-501.11 Maintain equipment in good repair. Observed the walk in cooler nearest the ice machine with a torn gasket and torn gaskets on 3 other cooler drawers.

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 hot line window, in the toothpick and burger 'stick' containers, and between the fryer and char grill.

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 dust accumulation on the ventilation coverings above the door to the bar and debris accumulation on the wall behind the fryer prep. station.

General Comment: 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee at dish machine handling soiled dishes with gloves on then proceeding to handling clean dishes from dishmachine without changing gloves or washing hands properly. CDI - PIC notified and employee was directed and educated on proper glove use and handwashing.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available for bar handsink. CDI - paper towels provided.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans stacked on shelf above 4-compartment sink with food debris remaining. CDI - pans removed for recleaning. Improvement noted in this area. Observed soda gun holders at bar with build-up. CDI - cleaning process started.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken that was taken off grill to be served with an internal temperature of 158F, 150F, 162F respectively. CDI - chicken was placed back on grill and reheated to 180F.

General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several pans of chili and ribs that were wrapped and portioned with incorrect dates of 3/23. According to PIC these items were cooked on 3/22 and Tuesday day dot stickers had ran out. CDI - all dates were corrected on items.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper strength between uses. Observed multiple quat sanitizer buckets measuring 50ppm. Buckets were changed out and refilled with sanitizer at proper strength.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked on back shelf above 4-compartment sink.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged small cutting board at bar and some stored on dish shelf. Observed stained/gouged salad cooler and front line cooler cutting board.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed a few knives, a slicer, tomato dicer, and some metal pans stored with dried food debris remaining. CDI - removed from shelf to be recleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shrimp, chicken, and cooked chicken wings in fry cooler > 45F (see temp chart). It was determined that the cooler was unplugged earlier no longer than 4 hours as indicated by PIC. CDI - cooler plugged back in and food items moved to walk-in freezer to rapidly chill before placed back in cooler.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts stored on dish shelf in kitchen. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed some plastic containers with cracks. CDI - by instruction to discard and replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelving inside stock walk-in cooler, dish room, and prep walk-in cooler. **Repeat

6-303.11 Intensity-Lighting - C Observed two lights blown in dry storage room providing < 10 foot candles of light.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on a spice rack over a preparation table. Beverage was relocated.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bar dish machine operating at 0ppm chlorine concentration. CDI- all bar glassware and utensils will be washed at the kitchen dish machine until machine is repaired. PIC stated maintenance company will be on site today to repair dish machine

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several foods being reheated in a steam table and were still below 135F (see chart). Steam table was turned to medium heat. CDI- foods reheated in steamer to above 165F (see chart).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one metal pan of shredded cheese at 50F in an open air cooler. CDI- cheese was placed into the walk in cooler for cooling. Major improvements made since last inspection.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store plateware and tableware covered or inverted. Observed several stacks of plates and bowls stored with the food side up and uncovered.

4-501.11 Maintain equipment in good repair. Observed 5 torn cooler gaskets on cold holding equipment throughout the kitchen.

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handling soiled dishes and then handling cleaned dishes without washing his hands in-between. CDI by instruction.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed two sanitizer buckets at 0ppm quat concentration. CDI by emptying and refilling at the proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a flip top cooler that were above 45F (see chart). The units temperature dial had been turned to low. CDI- all foods were removed from the unit and placed into the walk in cooler for cooling.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 3 reach in coolers and on the walk in meat cooler door. Observed rusty screws on the deli slicer blade. PIC cleaned slicer blade during inspection.

5-202.13 Backflow Prevention, Air Gap - P. An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Observed the plumbing running directly into the drains for two ice machines. CDI- plumbing was cut and readjusted to provide a proper air gap during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two soda spray nozzles at the bar with food debris/residue on the inner components, a food processor with food debris on the blade stored clean, and two metal containers that were drying with food debris on them. CDI- items were set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several ready to eat foods above 45F in a flip top cooler near the grill and several raw meats above 45F in a flip top breading station cooler(see chart for temperatures). CDI- items were placed in the walk in cooler for recooling.

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

4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed a thermometer in a flip top breading station cooler reading 20F while the ambient air temperature was 45F. 4-501.11 Maintain equipment in good repair. Observed rusted shelving in a walk in preparation cooler and a deli slicer with a rusting blade.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving gathering residue in two walk in coolers and soiled shelving in the dry goods storage room.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed corn starch, brown sugar, salt, and spice bottles not properly sealed after being opened. CDI by wrapping each container in plastic wrap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a vegetable dicer, vegetable slicer, and two metal containers stored clean with food debris on them. CDI by recleaning each item. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at 0ppm quat concentration. CDI by refilling to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a grill cooler and a flip top cooler that were above 45F (see chart). CDI by recooling each item in a reach in cooler.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed one container of marinara sauce in the walk in cooler dated 8/15. CDI by discarding.

Properly locate mechanical insect control devices. Observed one insect control device that stored part way over a preparation table.

4-501.11 Maintain equipment in good repair. Observed heavily rusted metal cage in the walk in cooler that is used for storing meats.

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

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chlorine sanitizer shall be between 50-200ppm. Observed 0ppm at bar dish machine after running the machine several times. VR within 10 days.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held hot shall be at least 135F or higher. Observed mashed potatoes and queso cheese below 135F (see temp. chart). CDI by reheating both items to 165F.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Foods being maintained at 41F or below shall be discarded after 7 days. Observed one carton of milk at the bar dated 4/16. CDI by discarding.

7-201.11 Separation-Storage - P. Toxic materials shall be stored so they cannot contaminate food, equipment, linens, and single use items. Observed chaffing fuel stored above bamboo skewers and aluminum catering trays. In the outside storage I observed enamel spray paints being stored above plastic single service cups. CDI by rearranging storage in both areas.

6-202.13 Insect Control Devices, Design and Installation - C. Insect control devices shall be installed so that they are not located over a food preparation area. Observed one insect control device installed above a food prep. surface.

4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be free of breaks, cracks, chips, and similar imperfections. Observed one cracked plastic container. CDI by discard.4-501.12 Cutting Surfaces - C. Cutting surfaces shall be replaced or resurfaced once they can no longer be effectively cleaned. Observed 3 heavily scored cutting boards.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be maintained in a state of repair. Observed rusty shelving in walk in cooler.

2-301.12 Cleaning ProcedureGeneral Comment: Vigorously rub hands for 15 seconds when washing hands. Observed 1 employee not vigorously rub hands for 15 seconds. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceGeneral Comment: Handwashing sinks shall be accessible at all times. Observed a large garbage container stored in front of handwash sink behind bar. CDI, operator relocated garbage container.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationRaw animal foods shall be stored so that cross contamination will not occur. Observed raw ground turkey patties removed from commercial packaging and stored above fish the back walk-in cooler. CDI, operator relocated food for proper storage.Observed raw chicken stored above buttermilk used for dipping shrimp in flip top cooler behind front counter. CDI, operator relocated items for proper storage.

4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-SanitizersGeneral Comment: Provide proper concentration of sanitizer. Observed 1 of 6 buckets of quat sanitizer buckets below proper concentration. CDI, operator refilled bucket to proper concentration.

3-501.14 CoolingPotentially hazardous food shall be cooled from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 45 degrees F or below in 4 hours. Observed 2 containerrs of queso cheese dips, a container of spinach cheese dip, and 1 container of mashed potatoes sitting in an ice bath above 70 degrees F at 2:45 pm. CDI, operator discarded queso dips, mached potatoes, and container of spinach cheese dip.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingGeneral Comment: Potentially hazardous food shall be cold held at 45 degrees F or below. Observed 1 container of blue cheese above 45 degrees F in flip top cooler. CDI, operator relocated blue cheese to walk-in cooler to rapidly cool.

3-501.15 Cooling MethodsUse proper methods to cool food. Observed queso dips, mashed potatoes, and spinach dip sitting in an ice bath but not bein stirred. CDI by instruction.

3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Ingredients or spices that are not easily identifyable shall be labeled by common name of food. Observed 1 container of sugar not labeled in kitchen. CDI by instruction.

3-304.12 In-Use Utensils, Between-Use StorageUse proper methods to stored in-use utensils. Observed ice scoop stored in soiled area on top of ice machine. Observed in-use tongs stored on soiled area against oven behind front counter. CDI, operator relocated utensils for cleaning.

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed 2 split gaskets on doors of 2 flip top prep refrigerators. Observed rusty shelving in walk-in cooler unit. Observed rust on ouside of ice machine. Observed 2 broken stones inside Bakers Pride unit.

4-602.13 Nonfood Contact SurfacesNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed soil accumulating on ice machine. Observed debris and soil accumulating on dish machine and shelving behind counters and in need of cleaning.

6-301.14 Handwashing SignageHandwashing signs shall be displayed at each handwash sink used by food employees. Observed handwash sinks behind bar missing handwash signs. CDI, handwash signs were provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationGeneral Comment: Food shall be stored in packages, wrappings, or covered containers. Observed 2 uncovered buckets of ice for ice machine stored near ice machine used to refill ice machine according to operator. CDI, operator covered ice buckets.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyFood contact surfaces shall be clean to site and touch. Observed can operner blade soiled with debris. Observed several dishes stored as clean but soiled with food debris.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide sanitizer at proper concentration. Observed 3 buckets of sanitizer below 200 ppm at wait stations throughout facility. CDI, operator refilled sanitizer buckets to proper concentration.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held at 45 degrees F or below when cold held. Observed ham in walk-in cooler above 48 degrees F. Observed sour cream in flip top prep unit above 45 degrees F at prep station. CDI, operator discarded ham and relocated sour cream to walk-in cooler to rapidly cool.

3-305.11 Food Storage-Preventing Contamination from the PremisesStore food 6 inches off of the ground. Observed 2 buckets of ice sitting on floor that operator stated was to refill ice machine but not monitored. Corrected during inspection.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean equipment in a clean, dry area and off of the ground. Observed several ice packs and and ice wand stored on floor of walk-in cooler. CDI, operator relocated items for cleaning.;

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed rust developing on blade of slicer. Observed rust on outside of ice machine. Observed nonfunctioning reach-in cold hold unit at bar. Observed a split gasket in walk-in cooler.4-205.10 Food Equipment, Certification and ClassificationObserved freezer storing open french fries and potentially hazardous food that was ment for the storage of package products only behind counter at prep station.

4-602.13 Nonfood Contact SurfacesKeep nonfood contact surfaces free from accumulation of soil. Observed rusty shelving in walk-in freezer. Observed debris on tray holding food inside walk-in unit. Observed soiled gaskets in front reach-in unit at bar area and in cold hold unit in kitchen.

6-201.11 Floors, Walls and Ceilings-CleanabilityFloors, walls, ceilings shall be constructed and designed to be easily cleanable. Observed missing ceiling tiles in kitchen near back walk-in cooler.