KILLINGTON`S RESTAURANT AND PUB

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in men's restroom. CDI - Paper towels were provided. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed plastic container of raw beef steaks stored above ready to eat foods in walk in cooler. CDI - Storage order was corrected. -0 points- 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 small container of pico de gallo stored above cold line in flip top cooler. Pico de gallo was temped at 53F. PIC stated that pico de gallo is held there for taco daily special. PIC has been advised that pico de gallo is TCS and needs proper temperature control. CDI - Pico was placed in flip top cooler, below cold line, and cooled to 41F by end of inspection. -0 points- 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed two containers of butter and two containers of fried onions without start and discard times marked on prep line. Two other containers of compound butter were properly marked with discard time. CDI -Discard time was added to both compound butters and to fried onions. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabled spray bottle of cleanser stored in unused equipment. CDI - PIC could not identify contents and discarded. -0 points-

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 unlabeled large bin of possibly sugar or flour stored under prep tables. Observed unlabeled squeeze bottles of oils and shaker containers of ingredients stored on prep line. -REPEAT- -2 point-

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 raw chicken stored on floor in walk in cooler. -0 points-

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 stored in container of water with a temperature of 84F. -REPEAT- -1 point-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with heavy staining and gouging stored as clean. Resurface or replace cutting boards. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy dust accumulation on vents of fan unit in walk in cooler. -0 points-

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light cover missing over food prep line. -0 points-

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 two unlabeled large bins of possibly sugar or flour stored under prep tables. Observed unlabeled squeeze bottles stored on prep line. -REPEAT- -1 point-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use wiping clothes stored on side of sanitizer bucket and stored partially submerged in sanitizer. -0 points-

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 stored in container of water on prep table with a temperature of 120F. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed torn gasket on cold holding drawer below grill. Repair/replace gasket. -0 points-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed loose tile, pooling water, and areas of low grout in front of breading station. -0 points-

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 no start and discard time for fried onions (onion straws) being held on TPHC. CDI - Onion straws were discarded. PIC has been advised to follow written TPHC procedures. -1.5 points-

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 large unlabeled sugar bin in kitchen area. All other working containers of food including squeeze bottles were properly labeled. -0 points-

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 stored in container of water with a temperature of 98F. -REPEAT- -0.5 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on drying rack and cutting board on prep surface with dark staining and gouging. Resurface or replace cutting boards so that they can be effectively cleaned. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up of dust on condenser fan unit in walk in freezer and on vent cover to refrigerated drawer units. Observed food debris in gaskets of reach in coolers in prep area. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed whole pineapples stored above ready to eat diced tomatoes and washed grapes in walk in cooler. CDI - PIC corrected storage order. -0 points- 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 covered Cambro container of pimento cheese cooling in walk in cooler with an initial temperature of 59F. After 35 minutes pimento cheese had only cooled to 56F. CDI - Pimento cheese was uncovered and moved to walk in freezer to rapidly cool to 41F within 4 hours. PIC has been advised to leave food uncovered, or unwrapped, and to utilize walk in freezer to rapidly cool cooked and room temperatures prepared TCS foods. -1.5 points- 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 .

3-501.18 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 prepared slaw with a date mark of 7/10 in walk in cooler. CDI - PIC discarded slaw. -0 points- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles with unknown contents stored on chemical storage rack. PIC identified contents to be sanitizer and labeled. -1 point-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered Cambro container of pimento cheese cooling in walk in cooler. Pimento cheese did not meet cooling parameters after 35 minutes of cooling. CDI - PIC uncovered container and moved to walk in freezer. PIC has been advised to review cooling procedures with staff. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies near rear door and dish machine. -0 points-

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 stored in container of water with a temperature of 94F. -0 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use food containers stored open and without protection from contamination on shelving in kitchen. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed handsink puled away from wall and in need of re-caulking. Observed rusty shelving in walk in cooler. -REPEAT- -1 point-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during entirety of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact areas of deli slicer with food debris accumulation and metal pans stacked with food and sticker residue stored as clean. CDI- PIC removed items to be w/r/s. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pimento cheese, bleu cheese dressing, and ranch dressing temping above 41F sitting on top of ice bath. Observed top layer of pre portioned duck temping above 41F in flip top 2. Observed garlic and oil mixture being held at room temperature stored on shelf on cook line CDI- PIC removed items in ice bath to rapidly cool in freezer, discarded g&o mix, and discarded pre portioned duck due to items being held in unit overnight. 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. Observed cut tomatoes, feta, and cut lettuce in flip top 1 without a date and chicken salad in flip top 3 without a date. CDI- PIC was aware of when items were prepped and had correct dates marked on containers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled containers of spices and oils on cook line. *REPEAT*

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 potatoes stored on floor of walk in freezer and box of raw chicken stored on floor of WIC. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed fan of WIC leaking. PIC stated work order had been put in for repairs. EHS will conduct visit to assess unit repairs. Observed gaskets on cold drawers in need of repair.

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 gaskets of low RIF with food debris and shelving holding plates near steamwell with dust buildup. Observed hood system with liquid and grease residue accumulation.

5-205.15 Maintain a plumbing system in good repair. Observed two handsinks leaking in facility.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas behind and under equipment on cook line in need of cleaning due to heavy food and liquid residue accumulation. Observed vents throughout facility with dust and black buildup.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact surfaces with build up of food debris on deli slicer that was stored as clean. CDI - Slicer was taken to dish machine to be washed, rinsed, and sanitized. -0 points- 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 .

3-501.14(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 plastic covered containers of cooked andouille sausage cooling in walk in cooler. Sausage was temped at 54F at 1:25PM and was temped at 53F at 1:45PM. Sausage did not meet cooling parameters for TCS foods. CDI - Plastic wrapping was removed to allow cold air to circulate in and around sausage. Proper cooling parameters were discussed with PIC. Sausage was temped at 41F at 2:15PM -0 points- 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed compound butters being held on TPHC without marked begin and discard times. Date labels on butter were marked with the phrase "4 hours" and did not indicate when compound butters were removed from cold holding of 41F or below and discard time. Compound butters are held without temperature control on prep table. Observed no begin and discard time for fried onions held on TPHC. CDI - Begin and discard times were marked on container date labels. EHS reviewed TPHC procedures with PIC. -1.5 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped containers of andouille sausage cooling in walk in cooler. Sausage did not meet proper cooling parameters and plastic wrap was removed to allow cold air to circulate in and around sausage. -0.5 points- 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 two unlabeled bins of spices in kitchen. -0 points-

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 potatoes stored on floor of walk in freezer. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test kit for measuring chlorine sanitizer concnetration at dish washer. A verification will be conducted by January 6th, 2025 to determine if establishment is in compliance. EHS test strips indicated a chlorine sanitizer concentration of 50ppm. -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 letter of guarantee (parasite destruction letter) for salmon served undercooked on menu. A verification will be conducted by 8/16/2024 to determine if establishment is in compliance. -1 point-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above raw vegetables in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 no written procedures for compound butter mixtures and cream sauces held on TPHC. Items are held on prep table without temperature control and discarded after 4 hours. CDI - A written TPHC procedural template was given to PIC. Correct TPHC procedures were reviewed and PIC has been asked to post procedures in establishment. -1.5 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen calamari thawing a room temperature on speed rack. Approved thawing procedures include thawing under refrigeration, thawing while completely submerged under running water with a temperature of 70F or below, or thawing as part of the cooking process. CDI - Calamari was moved to walk in cooler to continue thawing under refrigeration. -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior black baffle wall of ice machine with buildup on shield, in need of cleaning. EHS discussed frequency of cleaning with PIC Coleen, stated that this is serviced but she has not been satisfied with the cleaning they are doing. PIC stated she will have employees drain ice machine and properly clean today. REPEAT. Note: points left at half demerit value, last inspection referenced multiple dirty food contact surfaces, the ice machine is only area needing cleaning today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned roast beef and Turkey in cold holding drawers holding above 41F, see temp chart. EHS found all other products at 41F or below in this unit, this pan appeared to be over stacked with product. EHS found some dressings above 41F, unit was not functional, facility is using ice but ice in the wells but ice is not covering the entire pan. CDI- moved to walk in, was just portioned this morning. EHS suggests adhering to fill line and not over filling pans in this unit, especially with drawers proximity to hot grill. Dressings were portioned into smaller pans, submerged in ice to keep at 41F or below until unit is fixed. PIC Coleen stated a new cold holding unit has been ordered, ice is only temporary until installed. EHS suggested keeping inside other working refrigeration until fixed, PIC will do this until fixed. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few boxes of frozen French fries on the floor in walk in freezer. All other products up off floor during today’s inspection.

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 a few utensils stored in room temp water at cook line on grill top, grill not turned on. Keep at 135F or above or dry.

4-501.11 Maintain equipment in good repair. Observed unit used for salad dressings not functional, PIC stated a new unit has been ordered to replace this. Observed gaskets on walk in cooler and gaskets on cold holding drawers with damage, in need of new seals. REPEAT. Note: points left at half, facility has addressed a few equipment issues since last inspection, need to address these units.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed large ice machine no longer in use, not functional, used as storage for miscellaneous items. Observed low reach in unit not functional, used for storage of miscellaneous items. Remove broken equipment that is no longer used. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed tiles throughout kitchen in need of grouting, water trapped between tiles, no longer smooth and easily cleanable. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few scoops/ladles stored on clean dish shelving, in need of cleaning. Observed can opener attached to prep table with significant buildup on spike, in need of cleaning. CDI- dishes removed for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black buildup, in need of cleaning. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pasta that had just been cooked- cooling in the walk in cooler in large plastic cambro, thickly packed and covered tightly with plastic lid. EHS observed that pasta had only dropped 2 degrees in 35 minutes, not cooling at proper rate. CDI- pasta spread thin among sheet pans, left uncovered in walk in to properly 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple foods that had exceeded 7 day date marking limit, including cheeseburger soup marked 7-31, risotto marked 8/1. CDI- products voluntarily discarded during inspection. EHS discussed ensuring foods are not going past 7 day (including the day of prep/cooked) limit. REPEAT. Note: points left at half demerit value, facility is showing consistency in marking all TCS foods, needs to focus on rotation of products and ensuring 7 day date marking limit is adhered to. 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 large batch of pasta still in cooling process, in walk in cooler in large, deep volume plastic cambro with lid secured, restricting proper air flow. CDI- pasta removed from container, spread thin among sheet trays and left uncovered to properly 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2x containers of seasonings with no label at cook line.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the floor during inspection. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed facility not washing avocados prior to cutting, EHS observed stickers attached to outside of avocados, contacting inside of cut avocados. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers in need of air drying, stacked together wet.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler with rust buildup on racks. Observed shelving being held up by floor tiles, shelving is broken at bottom support beams. Observed several pieces of equipment (ice machine, reach in unit, prep top unit) not functional, not in good repair. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler with significant buildup, in need of cleaning. REPEAT.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed large ice machine no longer in use, not functional, used as storage for miscellaneous items. Observed low reach in unit not functional, used for storage of miscellaneous items. Remove broken equipment that is no longer used. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed tiles throughout kitchen in need of grouting, water trapped between tiles, no longer smooth and easily cleanable.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black buildup, in need of cleaning. EHS showed PIC area needing cleaning in ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a bowl of grilled chicken holding above 41F in prep top unit, see temperature chart. PIC stated this bowl of chicken remained in unit overnight, bowl is sitting on top of cold line, above fill line for unit. CDI- grilled chicken voluntarily discarded, all other TCS foods in unit holding at 41F or below. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced Turkey and ham with no date mark in drawers unit, PIC and employees stated that this product was opened/sliced on Saturday. PIC confirmed with dates from walk in cooler. CDI- dates placed on products during inspection. 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 Observed corned beef marked 3/28, had exceeded 7 day date marking limit. CDI- corned beef voluntarily discarded, EHS discussed 7 day date marking window including the first day prepped/opened. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle with no label at dish pit. CDI- bottle labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food with wrist jewlery/watches.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the floor during inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed facility not washing avocados prior to cutting, EHS observed stickers attached to outside of avocados, contacting inside of cut avocados.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler with rust buildup on racks. REPEAT. Note: this is a different area of equipment compared to previous inspection. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep grooves/staining, no longer smooth and easily cleanable.

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 shelving in walk in cooler with significant buildup, in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed spray nozzle at dish pit not in good repair, tied with a plastic bag, leaking while in use.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed tiles throughout kitchen in need of grouting, water trapped between tiles, no longer smooth and easily cleanable. 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 walls behind dish machine at dish pit with black buildup, in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: Sent to be W/R/S. REPEAT VIOLATION. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink and in red sanitizer buckets- 0ppm. CDI: Facility will make solution by hand until dispenser repaired.

GENERAL COMMENT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few TCS foods being held on speed rack above 41F. Products with prep dates 12/10 and 12/11. Food employee stated product removed from WIC to put away delivery truck @8am. CDI: Product moved back to cooler for rapid cooling but unsuccessful. Product then moved to walk-in freezer. Product must be placed back into unit as soon as truck order is completed. REPEAT VIOLATION. **FAILURE TO PLACE FOODS BACK INTO PROPER COLD HOLDING CAN RESULT IN FOOD BEING DISCARDED AT NEXT INSPECTION. **POINTS NOT ASSESSED DUE TO SIGNIFICANT IMPROVEMENTS IN COLD HOLDING.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in water in red buckets. CDI: Education provided and sanitizer solution re-made.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser unable to properly dispense solution. See violation #16 for details. REPEAT VIOLATION. **Points not assessed due to points being taken for violation #16.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in beer walk-in cooler in poor repair. Observed base coving separating from walk-in cooler wall across from prep tables. REPEAT VIOLATION.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control(AMC) - cold holding, hot holding, food contact surfaces, cooling violations etc. CDI: Education provided.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in men’s restroom. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few metal insert pans stored as clean soiled with food waste and stickers/sticker residue. CDI: Sent to be re-W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed risotto being held below 135F in steam well. Food employee stated product reheated between 10am-11am. CDI: Education provided and product reheated to above 165F(170F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in various units throughout facility - dressing make table(45F), main make table(50F), wing make table(47F), and walk-in cooler(44F). See temp chart for more details. Prep dates ranging from 09/08-09/11. Facility does not keep cold holding logs. Facility voluntarily closed and voluntarily discarded unsafe TCS products. Maintenance contacted during inspection. EHS spoke with owner via phone. EHS provided PIC with second Risk Control Plan(RCP) for facility to implement until cold holding issues resolved for long term compliance. EHS will return within 10 days to verify cold holding issues corrected. REPEAT VIOLATION. FACILITY CANNOT REOPEN UNTIL PERMISSION GRANTED FROM EHS. NO FOOD PREP OR FOOD SERVICE. VERIFICATION REQUIRED.

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 sausage link and roast beef being cooled on speed rack using ambient air. Food employee stated product prepared between 10am-11am. CDI: Education provided and food employee moved product to walk-in freezer for rapid cooling.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer inside dressing make table and wing make table.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed speed rack used for cooling stored next to/between dish storage shelving.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff member with hair not fully restrained.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal insert pans wet stacked on clean dish shelving.

4-501.11 Maintain equipment in good repair. Observed 3 out of 6 make tables and walk-in cooler unable to maintain TCS foods at or below 41F- dressing table, main table, and wing table. See violation #22 for details. Observed torn gasket on wing table. Observed ice scoop in poor repair - rough/frayed edges.

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 standing water inside bottom of main make table and wing make table. Observed buildup on dry spice shelving. Observed buildup on dry good shelving. Observed inside deep wine cooler in bar dirty.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in beer walk-in cooler in poor repair. Observed base coving separating from walk-in cooler wall across from prep tables. REPEAT VIOLATION.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees purses stored in food prep area. CDI: Food employees moved items.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink near three compartment sink. CDI: PIC provided soap.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: PIC replaced sanitizer container and primed- 100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings, chicken tenders, and fish being held above 41F in small wing make table. Ambient temp of unit 51F. Ambient air of kitchen approx. 84F. CDI: Education provided, PIC turned down temp of unit, and product moved to walk-in cooler for rapid cooling. Observed duck, Cole slaw, tomatoes, noodles, and other TCS foods being held above 41F in sauté make table. Products with various prep dates. Ambient temp of unit 48F. CDI: Education provided, PIC turned down temp of unit, product moved to walk-in cooler for rapid cooling, and other products voluntarily discarded. Observed chicken breast, lettuce, tomato, and chopped chicken being held above 41F in fry make table. Products with various prep dates. Ambient temp of unit 46F. CDI: Education provided, PIC turned down temp of unit, product moved to walk-in cooler for rapid cooling, and other products voluntarily discarded. Observed sausage gravy, risotto, and mashed potatoes being held on speed rack in ambient air. Products prepared 06/07/22, pulled for morning restock, and not placed back into walk-in cooler. CDI: Education provided and PIC moved product to walk-in freezer for rapid cooling. REPEAT VIOLATION. **CONTINUED NON-COMPLIANCE CAN RESULT IN FOOD BEING DISCARDED, RISK CONTROL PLAN, AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle stored in contact with product. CDI: Turned upright.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in beer walk-in cooler in poor repair. REPEAT VIOLATION.

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 beverage stored on cutting board of make table and on shelf above food prep table. CDI: Education provided and employees moved beverages.

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 house made pimento cheese and ranch dressing cooling at too slow of a rate in dressing make table. Approx. 30 min. Time passed and no temp change so products moved to walk-in freezer. CDI: Education provided and food employee moved product to walk-in freezer for rapid cooling. See temp chart for details.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings being held above 41F in bottom portion of fry make table. Product prepared 03/13/22. CDI: Education provided and product moved to walk-in cooler for rapid cooling (40F). Observed spinach being held above 41F in bottom portion of dressing make table. Ambient temp of unit 45F. EHS recommended use of ice bags to keep products cold. PIC contacted service repair company during inspection. CDI: Education provided and product placed on ice for rapid cooling (38F). REPEAT VIOLATION.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf Observed house made pimento cheese and ranch dressing prepared today between 9am-10am cooling in top portion of dressing make table. CDI: Education provided and food employee moved product to walk-in freezer for rapid cooling. See temp chart for details.

4-501.11 Maintain equipment in good repair. Observed dressing make table with ambient temp of 45F. TCS products placed on ice/moved to different units. PIC contacted service repair company during inspection. See violation #22 for details.

5-205.15 Maintain a plumbing system in good repair. Observed leak at spray nozzle and hot water knob at pre-rinse sink in dish 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 flooring in beer walk-in cooler in poor repair. REPEAT VIOLATION.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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

GENERAL COMMENT: Per discussion with PIC, duck comes raw, is cooked in oven to 190F, cooled in walk-in cooler, braised for approx. 20 minutes on stove top, pulled from bone and portioned, cooled again, then cooked per order. EHS observed "braising" step and duck reached temperature between 108F-120F. EHS provided education that in order for duck to be placed back on heat/stove top for braising it would need to be reheated to minimum temp of 165F. Rationale for the high temp reheat is in the event there were errors in cooling, reheating helps make the food safe.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits being held below 135F in steam well. PIC stated product reheated/prepared @10am. CDI: PIC reheated product to above 165F on stove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sheet pan of risotto prepared on 11/19 and grits prepared on 11/28 being held above 41F in walk-in cooler. CDI: PIC voluntarily discarded product. Observed corned beef being held above 41F in make table. PIC stated product placed into unit @10am. Product overstacked. CDI: PIC removed excess product for rapid cooling. REPEAT VIOLATION. **Points de-escalated due to significant improvements in cold holding. Great job!!

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in beer walk-in cooler in poor repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mandolin, grater, and knives stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

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 mashed potatoes cooling in walk-in freezer at rate too slow to meet cooling parameters. See temp chart for details. CDI: PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bacon gravy being held on above 41F on speed rack close to room temperature. Food employee stated product brought out of cooler and left because staff forgot to put back in. PIC put product back into walk-in cooler for rapid cooling. Observed sliced turkey being held above 41F in low boy. Product prepared on 08/23/21. PIC voluntarily discarded product. Observed unsalted garlic butter being held above 41F on counter. PIC stated product placed out at 10:30am. PIC moved product back into reach-in cooler for rapid cooling. Observed chicken wings being held above 41F in bottom portion of wing make table. Food employee stated product prepared this morning @9:30am. Ambient temp of unit 46F. Food employee moved product to walk-in freezer for rapid cooling. Observed chopped lettuce being held above 41F in ice bath in make table. PIC stated make table broken and provided receipt for order of new table. Facility using TPHC as short term corrective measure. EHS will return within 10 days to verify cold holding units repaired and properly holding temperature. REPEAT VIOLATION. VERIFICATION REQUIRED. **CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION - EHS highly encourages using cooling and cold holding logs(maintaining for records as well)

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 tomato relish cooling on speed rack in ambient air temperature. Food employee stated product prepared @10:30am. CDI: PIC moved product to walk-in cooler for more rapid cooling. Observed mashed potatoes cooling in walk-in freezer in deep plastic bus tub. CDI: PIC voluntarily discarded. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed two make tables in poor repair- salad table and wing table. See violation #20 for more details. REPEAT VIOLATION. **Repeat violation, but points not assessed since points deducted for #20

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips in facility at time of inspection. EHS will return within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes, lettuce, chicken, salsa in prep unit, salsa, chicken, in RI, chicken, milk in RI 2, cold holding at temperatures above 41F. Food was voluntarily discarded and unit placed out of service. Will be back in 10days to check on the unit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tomatoes cooling in the prep unit in a double container. CDI. PIC removed to the cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices, salt without labels on them Needs to be labelled.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet in use wiping cloths stored directly on the prep tables in the kitchen area. CDI. PIC removed. REPEAT

4-501.11 Maintain equipment in good repair. Observed prep unit and RI unable to hold food at right temperatures. Needs to be repaired. Also observed damaged door to the RI cooler. Needs to be fixed.

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 dust, build up or food debris on floors, walls and ceilings. More detailed cleaning needed. REPEAT.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed the light in the hood needs replacement in the kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed meat loaf, chicken, corn beef, cold holding in RI at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an open bucket of soup stored directly on the floor in the WI freezer. CDI. PIC removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wrist watch while prepping food. Needs to remove when working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet in use wiping cloths stored directly on the prep tables in the kitchen area. CDI. PIC removed.

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.

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 all exteriors of RI coolers. Needs to be cleaned. Observed scoop used for dip sauce stored with handle touching the dips sauce. CDI. PIC removed.

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 dust, build up or food debris on floors, walls and ceilings. More detailed cleaning needed. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager at the time of inspection. Needs to be certified.

6-301.14 Post a handwash sign at each handsink. Observed hand washing sink without hand washing signs. Provided one to the PIC.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed boiled out of eggs in RI without cover. CDI. PIC covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed turkey, beans, roast beef, meat loaf, cold holding in WI at temperatures above 41F. PIC voluntarily discarded.

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 spinech in RI without date mark. CDI. PIC date marked. ***All other food was well date mark.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the clean dish area. CDI. PIC removed to be rewashed.

4-501.11 Maintain equipment in good repair. Observed damaged micro wave handle in the kitchen area. Needs to be repaired.

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 dust, build up or food debris on floors, walls and ceilings. More detailed cleaning needed. REPEAT.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulbs out in the kitchen hood and needs to be replaced.

2-301.14 Wash hands after activities that contaminate them. -P Observed cook line employee bread raw chicken and change one glove without washing hands. CDI (corrected during inspection) Employee stopped and washed his hands and donned clean gloves. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed the other cook line employee changing his gloves without a hand wash. CDI Instructed employee to use the hand sink to wash and put on clean gloves.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed bar gun soda nozzle with build up inside present. CDI by soaking and cleaning nozzle. Also noted potato wedger with build up present. Facility does not use this as fries are pre-cut.

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 small amount of mashed potatoes in the prep area with no time on the product. French fries had a time on the box. CDI by marking potatoes with discard time and sending a TPHC form with inspection to complete and ensure procedures are followed and filed for future inspections.

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 cucumber salad in prep cooler, a covered sheet tray of ribs and covered container of sweet potatoes not properly cooling. CDI by moving cumber salad to WIC, putting sweet potatoes on a sheet tray and uncovering ribs and placing them in the Walk-in freezer to quickly cool. Ensure food is not left out too long and it is cooled in the walk-in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt/pepper mix, other spices on the cook line and table salt in dry storage area not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed marinara sauce container (29F) cooling on the walk-in freezer floor.

4-602.13 Nonfood Contact Surfaces - C Observed wire shelving, sides of cooking equipment, inside bottoms of cooler, floor drain covers, drop cords, metal conduit pipes on the wall and outlet boxes with dust, build up or food debris present. More detailed cleaning 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 dust, build up or food debris on floors, walls and ceilings. More detailed cleaning needed.

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 roast beef and gravy cooling at a rate of 0F per minute, as well as dip at temperatures exceeding 100F well after 2 hours of cooling. CDI: Dip was voluntarily discarded, roast beef quartered and placed into freezer, and gravy was also placed into freezer and stirred. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits holding at 118F in steam well, as well as gravy holding at 104F in a double boiler setup on range. CDI: Both products reheated to 165F or higher during inspction and placed back into hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw wings portioned earlier today holding at 50F in flip top at far left of cook line, as well as several TCS foods (see temp chart) in sautee flip top holding above 41F. Wings sent tow alk in unit for proper cooling, and all items in sautee unit prepared today were allowed to rapid chill to 41F, while items not prepared today were voluntarily discarded. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed numerous insufficiant cooling methods throughout facility. Observed mashed potatoes cooling in a deep plastic container at room temperature, a whole roast beef cooling at room temperature, and gravy cooling in a deep plastic pan at room temperature. CDI: Mashed potatoes placed on TPHC to be discarded at 3 PM, roast beef quartered and placed in freezer, and gravy stirred and placed in freezer. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and squeeze bottles throughout kitchen unlabelled.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee push trash down into trash can potentially contaminating wrists above gloves, change gloves but did not wash hands before handling foods. CDI- Employee corrected, washed hands and put on new gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above sauces and raw asparagus. Observed raw pork chops stored above whole muscle beef. Observed raw fish stored behind RTE foods in drawer cooler where raw meats can drip onto the RTE foods. CDI- All foods arranged by final cook temperature.

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 grits left out to cool with no cooling methods at 71 degrees approx. 4 hrs since cooling began. Observed wrapped portions of mashed potatoes stacked in a deep pan 70-75 degrees in walk in cooler approx. 4 hrs since cooling began. Appears mashed potatoes were tightly wrapped while still warm. CDI- PIC voluntarily disposed of grits and mashed potatoes that had not properly cooled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler cold holding all TCS Foods at 47-49 degrees including lettuce, cut tomatoes, cheeses, roasted beets, etc. Gave cooler time to recover, never cooled below 46 degrees during inspection. CDI- PIC disposed of all TCS foods from prep cooler that had been in cooler more than 4 hrs. Foods placed in prep cooler less than 4 hrs were moved to walk in cooler to rapidly chill. Prep cooler was moved away from other equipment and observed to reach 36 after inspection. Continue monitoring cooler. Observed a number of foods in other make tables that were 44-45 degrees. Be sure all cold holding equipment is capable of holding foods at 41 min. As rule changed 1/1/19, no corrective action taken for foods 42-45.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few foods from last night not date marked: cooked chicken, rib tips, etc. Points not taken as food had not been held 24 hrs, but the foods are generally intended to be kept more than 24 hrs. CDI- Foods 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 warm mashed potatoes tightly wrapped and stacked in a deep pan. Observed grits left out at room temp with no cooling methods. Observed deep and covered pan of lettuce actively cooling in walk in cooler. CDI- Reviewed proper cooling methods with PIC, improperly cooled foods dispsoed of. Lettuce vented to speed cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a couple boxes of raw beef stored on floor. PIC said they were stored temporary while they arrange walk in. CDI- Foods stored off the floor.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tongs stored on oven handles close to ground. Observed ice scooper stored in dirty holder. CDI - relocated tongs to prevent contamination. Sent the ice scooper holder through dish machine.

4-501.11 Maintain equipment in good repair. Observed walkin cooler gasket torn. Advised to repair.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed substantial build up on hood. Advisd to keep hood system clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall joint in disrepair by the window at the chicken fry station. Advised to repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of cream based sauce holding out of temperature control. See temperature chart for temperature observation. CDI cream sauce reheated to above 165F.

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 one pan of veggie lasagna prepared greater than 24 hours prior not date marked. CDI pan labeled.

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 cooked peppers holding on TPHC not labeled with time removed from temperature control. CDI pan labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced tomatoes cooling in flip top cooler. CDI pan placed in reach-in cooler to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two sauces in walk-in freezer in cooling process stored directly on floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored directly on prep surfaces.

3-501.19 Foods on TPHC shall be clearly marked with beginning and end times. Observed cooked peppers and mushrooms using TPHC according to PIC and not labeled. CDI-discarded.

4-204.12 Provide ambient air thermometer in cold/hot hold equipment. No air thermometer observed in 2 door cooler under steamer.

6-501.12 Floors, walls, ceilings shall be clean to sight and touch. Cleaning needed around dish machine and floor drains. REPEAT but improvement noted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in large flip top cooler across from grill above 45F. PIC stated a line check was performed 3.5 hours prior and was holding correct temperature. CDI-items removed to walk in cooler and measured 45F by end of inspection. PIC has called refrigeration technician to come service unit and will only use it for non TCS foods until repaired. REPEAT.

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 utensils stored on a cart below raw chicken.

4-501.11 Maintain equipment in good repair. Repair bar dish machine. Repair large flip top unit across from fryers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment and fan covers. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over food in dry storage.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee handling soiled utensils at dish machine and change gloves to put clean utensils away without washing hands first. CDI-employee stopped and directed to wash hands before putting clean away.

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 grits cooling in walk in cooler for 2.5 hours and still at 110F. PIC unable to determine what time product was at 135F and therefore unable to determine if cooling parameters of 135F to 70F within two hours reached. CDI-grits voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits holding hot in steam well below 135F. CDI-reheated to 165F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in cold drawer under grill holding slightly above 45F. See temperature chart. PIC stated that food items were checked at 11am and were 45F or below. CDI-all items taken to walk in cooler until cold drawers are repaired. Although this is a repeat violation, facility has made tremendous improvement in ensuring TCS items in flip top coolers are 45F and below as well as items in cold drawers were not grossly out of temperature today and therefore will not be taking full points on this violation.

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 several items such as sun dried tomatoes, mashed potatoes, guinness onions with beginning and end times not recorded on items. CDI-time recorded. Also observed items on TPHC with discard time of 3PM not being discarded at 3PM. CDI-discarded. Verification required to ensure facility is following TPHC procedures correctly.

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 gravy and grits cooling in deep pans. Grits did not reach proper cooling parameters. Gravy split into thinner portions and stirred. Cool items in back of walk in cooler instead of near door. Move non-TCS products to front of cooler to make room for TCS items cooling in colder parts. REPEAT. Verification required.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with long facial hair preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets below 100ppm. Dispenser not testing correctly as well. Technician was called and is installing new dispenser.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment and fan covers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed flip top coolers not holding TCS products below 45F. See temperature chart for temperature observations. CDI items in cooler greater than 2 hours voluntarily discarded. Items in coolers less than 2 hours were placed in walk-in cooler to rapidly cool. REPEAT VIOLATION. RISK CONTROL PLAN REQUIRED ON 4/10/17. VERIFICATION REQUIRED.

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 cooked onions holding out of temperatuer control below 135F. EHS recommends placing onions on TPHC. CDI onions voluntarily discarded. DOCUMENTATION EMAILED TO PIC. VERIFICATION REQUIRED.

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 flip top/reach-in cooler holding above 45F. ITEMS MUST COOL IN WALK-IN COOLER BEFORE PLACING IN FLIP TOP UNITS. REDUCE TIMES ITEMS ARE HELD OUT OF TEMPERATURE CONTROL. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 floor in walk-in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths holding on prep surfaces at salad station.

4-501.11 Maintain equipment in good repair. Observed split gaskets on several reach-in units. Observed rusted shelves in equipment. Observed flip top/reach-in not holding products below 45F. Observed condensation collecting in bottom of flip top cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris throughout facility; gasket, shelves, inside coolers, etc.

5-205.15 Maintain a plumbing system in good repair. Observed drain at prep sink clogged.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting sink faucets when turning faucets off. CDI - advised to wash hands, dry hands with paper towel, and use that paper towel to turn the faucets off.

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

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine was not sanitizing properly. Chlorine at 0 ppm. CDI - created chlorine solution at the 3 comp sink: 200 ppm; technician came on site during inspection to fix dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed product in the flip top (duck, pimento, and chicken) out of temperature. DO NOT COOL FOOD DOWN IN FLIP TOP. Cool down properly to 45F then store food in cold holding units. CDI - pulled product to walkin cooler and freezer. VR

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed incorrect date marking label for deli meats. Label had 8 day holding time (11.22 - 11.29). CDI - educated that first day of preparation is considered day 1. Label should be 11.22 - 11.28. Fixed the label.

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 blanched fries on TIME control; facility does not have TPHC procedural paperwork nor did the facility label the 4 hr hold time for the product. CDI - educated facility about TIME control; emailed TPHC form to facility VR

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed product individually wrapped into singular portions and tightly sealed in the cooling phase (in walkin and flip top). CDI - advised to cool in the freezer to rapidly cool products down. DO NOT COOL FOOD DOWN IN FLI P TOP/REACH IN UNITS. VR

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket at 0 ppm. CDI - educated PIC that sanitizer evaporates over time and decreases in concentration; advised to refill solution often throughout work day. Refilled bucket.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature. Refer to temperature chart. CDI - advised to pull product to walkin cooler; watch out for overstacking; make sure to cool product down to proper temperature before placing into units; fix prep cooler door to hold in the refrigeration. VR

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product cooling down in walkin cooler covered in containers. CDI - advised to leave uncovered in order to cool down quickly; uncovered product.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer solution at 100 ppm. CDI - refilled with new solution.

4-501.11 Maintain equipment in good repair. Observed flip top cooler with door not closing, thus food was out of temperature in reach in unit. Advised to fix unit door.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed employee recontaminate hands by bare hand contacting the sink faucets when turning the faucets off. CDI - educated proper handwashing procedure; use paper towel to dry hands, and then use that paper towel as a clean barrier to prevent recontamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION Observed the french fry/potato cutter with food debris on the blades. CDI - advised to clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed consistent cold holding issues in the flip top coolers and reach in coolers. Refer to temperature chart. CDI - advised facility to not use reach in units as a method of cooling product. All product that was out of temperature was pulled from equipment and brought to the freezer to cool down quickly and left product uncovered. All other product that has exceeded time/temperature criteria was discarded. VR

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf REPEAT VIOLATION Observed products throughout facility that was not labled with the proper prearation date. Also, products were labeled with a 7 day holding time and products were not 41F and below. CDI - educated importance about proper date marking; educated proper date marking criteria. VR

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the ice scooper stored in a wet container. Advised to drill holes in container to create a more dry environment.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION Observed flip top/reach in units with standing water inside the units. Advised to fix.

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. REPEAT VIOLATION Observed baseboards throughout facility that are not attached to the wall or are missing from the floor/wall joint.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris on the French fry cutter. CDI by cleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in buckets below 50 ppm. CDI by calling technician who changed the line and metering tip so concentration was 200 ppm.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed full lexan pan of grits cooling in the freezer. Rate of cooling was not quick enough so grits were divided into two pans. Also placed closed container of black bean mixture on two separate sheet trays for cooling. Meatloafs once uncovered in the walk-in freezer were cooling at the proper rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in the prep cooler above 45F. CDI Items should be cooled prior to placing in the prep coolers and lids should be kept closed. Items removed and chilled in ice or return to the walk-in to cool down. Bus tub of mashed potaoes was separated onto two sheet pans to cool on the speed rack.

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 mushroom and shrimp gravy dated for 7 days when product temperature was 45F and can only be dated for 4 days. CDI by changing discard date. Some items were dated without counting prep or cook date as day 1. Dates corrected.

3-303.11 Ice used as exterior coolant, prohibited as ingredient. Observed beer lines in ice bin at the bar also used for customer ice. Discontinue using this ice for customers.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets on the floor.

4-501.11 Maintain equipment in good repair. Observed glass washer at bar not working and the hot side faucet knob missing on one of the bar dump sinks. Also noted some rust on prep cooler shelves where expoxy paint has chipped away.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust, grease or build up on drop cords, sides of equipment, green wire racks, floor drains and around condenser areas of prep coolers.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed pitted floor areas in throughout the kitchen. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed baseboards missing in areas throughout the kitchen.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees. -Pf Observed the handsink at the bar covered with rubber mats for the bar. CDI - educated PIC that handsink should be accessible at all times, no dumping in handsink, and not to use for storage; moved the mats from the handsink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink at the bar. CDI - provided PIC with a handwash sign for the handsink.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed the soda nozzles at the bar soiled with debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in a reach in cooler by the stove (refer to the temperature chart). CDI - advised to discard product and to fix the cold holding unit. VR

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed spring roll mix in the walkin cooler without a date on the product; Observed heavy creme opened and held over 24 hrs. CDI - provided a label to the products.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken stored on the floor in the walkin cooler. CDI - moved to the freezer up on a rack above the floor.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. REPEAT VIOLATION: Observed ice paddles stored in the freezer that have gone through a cleaning procedure that were not protected from contamination and stored on dirty racks; PIC stated they go strait into food from the racks. CDI - educated the PIC that the food contact surface of this utensil needs to be protected from contamination when stored; suggested to wrap in plastic wrap after the cleaning procedure to protect the ice paddle.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed food debris built up on the non food contact parts of the meat slicer, the gaskets throughout facility need to be cleaned, and overall equipment needs to be cleaned.

6-501.16 Store mops for air drying after use. Observed mops stored sitting in the can wash not air drying.

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 utensils stored inside dirty large containers. (keep bulk storage tubs/containers in wash rotation)

4-501.11 Maintain equipment in good repair. Observed plastic lids and containers damaged in need of replacing; Observed broken hot water faucet at prep sink in need of repair. 4-501.12 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (cooking equipment, underneath microwaves, shelving, inside reach-in units etc)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (floor).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed microbial build up on ice machine. CDI-cleaning started.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in cooler across from fryers holding above 45F. PIC determined that internal temperature adjustment knob had been bumped to highest setting. CDI-all TCS items taken to walk in cooler. Temperature re-adjusted and will be monitored by PIC before any TCS items returned to cooler.

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 blanched fries using TPHC but not labeled with a time. CDI-fries labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a pan of deli meat uncovered in walk in cooler and two heads of lettuce laying in direct contact with shelving.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wand stored in direct contact with freezer shelving. Store on clean sanitized surface.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy build up and grime on dish machine, in sanitizing compartment of dish machine and walls around dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on slicer, sticker residue on plsastic pans and microbial build up on ice machine. CDI-all items re-cleaned and sanitized.

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 grilled chicken cooling in holding prep unit. Cool items rapidly in walk in cooler or freezer. CDI-chicken taken to freezer to chill.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employees turning off faucet with clean bare hands. Use disposable paper towel or other method to prevent re-contamination of hands. CDI-through education.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on ice machine. CDI-cleaning started.4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed several employees preparing raw chicken on prep surfaces and cutting board used for ready to eat food. After done prepping, employees moved on to another task without cleaning and sanitizing equipment. CDI-employees directed to clean and sanitize areas.

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 thawed chili without label of thaw date. CDI-labeled.

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 blanched french fries using TPHC (Time as public health control) and not labeled with start and end times. CDI-item discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk missing on eggs cooked to order on menu. Pastuerized eggs are used for Hollandaise sauce. Facility is working on a new menu and will submit for approval within 2 to 3 days. 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 methods for cooling such as placing item in open flip top unit to cool, items tightly covered and cooling in speed rack along with many other pans which may impede cold air circulation. Also observed items cooling near door of walk in cooler. CDI-items cooled in freezer.

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. Cleaning needed throughout facility. Observed food spills and build up on floors and walls.

2-301.14 When to Wash - Wash hands upon entering kitchen and also putting on gloves. Observed employees enter kitchen and either begin working or put on gloves without first stopping to wash their hands. Employees were instructed to stop and wash before preceding or putting on gloves.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - Separate thawing of ground pork and fish in the 3 comp sink. Observed both items under running water in the sink vats directly next to each other. Facility moved the fish to the end vat so items with different cook temperatures were not next to each other. Facility may use one of the two other prep sinks for this purpose and sinks must be cleaned and sanitized afterwards.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Clean can opener as needed and at least every 4 hours. Knives, slicer and utensils stored at room temperature should also be cleaned at least every 4 hours. Can opener was moved to the dish machine area for cleaning.

3-501.19 Time as a Public Health Control (TPHC)- Maintain written procedures for blanched french fries. Fires are blanched, put on a sheet pan, moved to the walk-in freezer to cool to 41F and then put in a covered bus tub until needed. Once removed from the cooler the time is marked on the tub. If fries are not used within 4 hours they are discarded in the trash. TPHC form was provided for facility.

6-501.12 Cleaning, Frequency and Restrictions - Observed dust, grease, build up or debris on the floors and walls under and behind equipment at the bar and kitchen cook line. Also noted dust on the ceiling in several areas of the kitchen, especially around vents.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees- Person in charge needs to be knowledgeable about the employee health policy. Observed person in charge without knowledge of employee health policy, i.e. exclusions and restrictions. CDI-through instruction.

3-401.11 Raw Animal Foods-Cooking- All raw products must be cooked to proper temperature to ensure food safety. Observed chicken cooked to a final temperature of 138F, must be cooked to an internal temperature of 165F. CDI to finishing cooking.

|3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding-Cold foods must be held st 45F or below. Observed garlic butter and blanched fries(no time) held at 64F and higher. CDI placed in cooler. Also observed a small cooler/breading station with raw chicken not working properly. Food temperatures 59/60F. CDI moved food to walk-in cooler. REPEAT on blanched fries. VR on chicken breading station.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- Food must be properly date marked if being kept longer than 24 hours. Observed food date marked incorrectly. CDI by instruction and corrected.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens- Consumer advisory must include the disclosure and reminder. Observed consumer advisory missing the disclosure. CDI through instruction.

4-302.12 Food Temperature Measuring Devices- Thermometers must be used to ensure proper temperatures. Observed thermometers not being used resulting in improper cook temperature.

6-501.111 Controlling Pests- Facility should be pest free. Observed fruit flies in facility also observed a fruit fly fall into food. Eliminate all fruit flies.

3-305.11 Food Storage-Preventing Contamination from the Premises- Food must not be stored on the floor. Observed food stored on the floor in walk-in cooler and freezer. Must be stored at least 6in off of floor.

. 3-304.14 Wiping Cloths, Use Limitation- Sanitizer buckets must not be stored on the floor. Observed sanitizer buckets stored on the floor. CDI by instruction.

3-304.12 In-Use Utensils, Between-Use Storage- Utensils must be stored in a clean, dry place to prevent contamination. Observed tongs stored on soiled oven door.

No bare hand contact with ready to eat food. Observed employee cutting lettuce without gloves on. CDI-lettuce discarded and gloves used.

Properly store TCS foods cold at 45F or below. Observed cold TCS items in prep cooler across from grill above 45F. Also observed par-cooked french fries stored in bus tub at room temperature. CDI-items put into refrigeration. VR to ensure unit is operating properly.

Provide consumer advisory on menu for undercooked items including reminder and disclosure. Reminder missing on menu. Statement should include a footnote that states the items are served raw or undercooked or cooked to order. Whole statement should include something like this: " *These items cooked to order. Consuming raw or undercooked meats, poulty, seafood, shellfish or eggs may increase your risk of foodborne illness."

Properly cool foods. Observed diced chicken cooling in same prep unit across from fryers that was unable to hold correct temperature. Cool foods in cooler/freezer. Chicken just barely made cooling parameters. CDI-put into refrigeration.

Properly store rags used for food contact surfaces. Observed employee use rag from belt to wipe cutting board.

Shield lights in food storage areas. No shield on lights in walk in cooler.