BOARDWALK BILLY`S

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce, mashed potatoes, and gravy on the steam table below 135F. Some pans were double stacked and there wasn’t any water in the pan. Steam table was filled around 11 am. CDI PIC voluntarily discarded and added water to the pans on the bottom. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 pans of cut lettuce in the prep top above 41F. Pans were filled to high. PIC stated that lettuce was put in the unit about 30 minutes ago. CDI PIC split lettuce between 2 pans and put in the WIC to cool down quickly. Also observed cooked chicken wings in the RIC above 41F. PIC stated that it had been out during a busy period and was put back into the RIC about an hour ago. CDI PIC put the pan in the WIF to cool down quickly. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed Mexican Cole slaw and blue cheese crumbles with an expired date on the pans. PIC stated that the date had not been changed and he put the correct date on the pans. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed multiple slabs of ribs thawing in a sink of water above 70 F. PIC stated that it had been thawing about 1.5 hrs. CDI EHS educated PIC on proper thawing techniques. PIC put ribs in a container under cold running water so that the water can over flow into the sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a red and green cutting board with discoloration caused by deep grooves that can no longer be cleaned and sanitized. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed dry storage shelves lined with cardboard. CDI PIC removed cardboard.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and oysters above cooked crab legs. CDI PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the large prep top above 41F. See the temperature chart. PIC stated that these items had been in the unit for more than 4 hrs. CDI PIC voluntarily discarded tcs foods that were above 41F. Temperature of large prep unit was adjusted from 42 to 38F. The ambient air temperature of the unit went down to 38F. 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 .

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell tags stored in cup out of order. EHS recommends either an accordion folder or recipe box with dividers to keep in order. CDI - PIC reorganized tags during inspection. - 1 -

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris buildup on gasket and door of unused bread warmer. Heat lamp for onion straws sits on top. Keep doors clean to prevent attraction of pests.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) plastic of unwashed peppers (stickers still attached and stored with bagged parsley) on shelf above ready to eat foods in WIC. CDI - EHS rotated unwashed produce to readily available shelving to prevent potential contamination. EHS and PIC reviewed WIC storage order chart. For more information on food storage order please visit: http://meck.co/FoodSafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one (1) live roach on floor of main kitchen prep line. No other live or dead pests were observed at time of inspection. CDI - Live pest was killed and removed from kitchen. PIC presented pest control service log from most recent treatment (09/08/2025) Maintain documentation and request specific pest treatments from contracted pest controllers as needed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) boxes of unopened goods (produce in WIC, frozen potato chips in walk in freezer) stored on dry and clean floor. Elevate as needed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed three (3) recently washed metal pans with clean food and non food contact surfaces stacked together while wet at drying rack. CDI - EHS stacked pans to allow for improved air drying.

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 one (1) open chocolate bar wrapper stored on freezer shelving above exposed, cooling queso sauce. Observed no contamination of cooling food. CDI - PIC voluntarily disposed of improperly stored employee food. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; employee drinks were all stored in proper locations wherein contamination of clean utensils, equipment, and food could not occur.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee discard used water in plastic bin down handsink before placing bin at dish machine rinse. CDI - PIC and EHS reviewed handsink procedures with food employees.

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 (1) container of corn salsa in WIC with no date mark. All other items were date marked accordingly. CDI - Chef found bin of corn salsa prepared on the same day at point of preparation cooler, prepared on 05/31, and date marked WIC container to match accordingly. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one (1) bag of employee clothes and personal food (tomato, one pear) stored in a grocery bag on top of drink syrups. CDI - PIC rotated items to effective personal storage area.

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 one (1) open styrofoam cup of iced tea with no lid stored on shelving above main prep unit. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed one (1) closed water bottle stored on cutting board at prep area. CDI - EHS rotated beverages to available lower shelving to prevent potential contamination.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. During calibrations, observed one (1) of three thermometers available with minor food soil on probe. Other thermometers were observed stored clean. CDI - EHS cleaned and sanitized thermometer during calibration process; clean thermometer food contact surface (probe) with available sanitizers before and after use.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed several (more than fifteen (15)) printed to go menus with consumer advisory reminder statement misprinted (partially cutoff due to printer error). CDI - PIC reprinted menus such that reminder statement was legible.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (grill line work, frying and plating food, etc.) with wristwatch on.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bin of shellfish stock stored in standing RIC with one (1) single use Styrofoam bowl stored within as a dispensing utensil. CDI - EHS removed bowl without making contact with food. Utilize multiuse utensils with handles when storing within food.

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 one (1) stack of single service fry baskets stored at prep area with exposed food contact surfaces. CDI - single service articles were inverted to prevent potential contamination.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags properly stored with tray of shucked oysters, as well as chronologically retained tags for at least 90 days. However, approximately seven (7) recently completed oyster tags (not yet bound for the month of September) were observed without a final date of sale recorded on the stored tags. REPEAT. A verification of oyster tag procedures will occur no later than 09/29/2024.

6-202.13 Properly locate mechanical insect control devices. Observed two (2) recently placed insect control devices (hanging fly paper cages) in kitchen area (one placed over walkway, one stored above clean equipment shelving next to three compartment sink). Relocate insect control device such that it is not stored above clean equipment and utensils, linens, food storage and preparation areas, or single service article storage.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) pan of peeled boiled eggs in prep unit stored within undrained water. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; all other food at areas of preparation were protected from splash and contamination by splash guards and proper positioning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two (2) recently washed bins with labels still affixed to surfaces stacked together while wet at drunk rack. CDI - EHS rotated bins to pre wash and drain board of dish machine to be rewashed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed one (1) small pan of shucked oyster at grill side standing RIC. Per conversation with PIC, this portion of oysters was pulled from properly tagged tray in WIC. CDI - PIC voluntarily disposed of bin of shucked oysters with no tag.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer with dead battery at time of inspection. A verification will occur no later than 06/09/2024.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) pan of peeled boiled eggs in prep unit stored within undrained water. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed two (2) pans of food in ice water baths (celery and unpeeled boiled eggs) stored in containers at clean drain boards of kitchen entrance prep sink. Pans were positioned below paper towel dispenser for kitchen entrance hand sink, potentially exposing them to contamination during hand washing process.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) ice wand in ice cream reach in freezer with directly on relatively clean freezer bottom. CDI - PIC delegated employee properly wash hands and wrap wand in plastic wrap before placing back in freezer.

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 one (1) employee sandwich in sealed ziploc stored above food held for resale in WIC. CDI - Employee food was moved to lower storage to prevent potential contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a can opener stored clean with dried debris on blade as well as 2 large metal bowls stored clean with dried food debris in bowls stored at clean dish shelving. -CDI-PIC placed all items at dish machine For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sausage, two trays of brisket, and chicken quarters on speed rack in walk in cooler without dates. PIC stated that items were cooked 2 days ago and is usually labeled with a date sticker on front left of tray. CDI-PIC labeled trays with correct dates from 2 days ago. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed battered sliced green tomatoes in reach in cooler with a discard date of 11/12. PIC stated that tomatoes were removed from the freezer 2 days prior and food employee did not put a new date label prior to removing from freezer. CDI-PIC put corrected date mark from 2 days ago on battered green tomatoes. 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 2 containers of recently cooked onions cooling in flip top cooler at 100F. PIC stated that onions were prepared at 10:30am and EHS observed onions in flip top cooling at 12:10pm. Also observed red bell peppers cooling in unit at 55F. EHS stated that items should not be cooled in flip top coolers because they are not designed to cool TCS foods quickly in flip top unit. CDI-PIC placed 2 containers of onions in cooling on large flat sheet tray and placed onions in freezer and placed red bell peppers in a container on ice. Onions were 55F at 12:30pm and red bell peppers were 47F within 30 minutes as well. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 clean dish rack shelving with minor rust, grease and debris buildup accumulating on shelving. -Clean shelving or replace.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of oven cleaner and surface cleaners stored on top of dish machine. CDI-PIC relocated spray bottles to designated chemical storage area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one unopened box of frozen meat stored on floor of walk in freezer. CDI-PIC placed unopened frozen box of meat on 6 inch rack in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers and bowls being stacked while wet at clean dish area.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed broken down card board boxes on the floor around the enclosed dumpster area. PIC stated dumpsters were recently emptied this morning and dumpster truck dropped boxes out of the dumpster when emptying dumpster. Have cardboard boxes picked up and placed back into recycling dumpster.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed fryer employee remove gloves after working with raw shrimp, wash hands effectively at available hand sink, but disengage handsink with barehands. CDI - Head chef and EHS instructed employee on proper handwashing. EHS observed proper handwashing by employee prior to resuming food preparation.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed peppers stored above ready to eat foods in WIC. CDI - EHS rotated unwashed produce to readily available shelving to prevent potential contamination. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed recently washed dishes in chemical dish machine, as well as flushed solution, with concentration of 0 ppm when tested using EHS and facility test strips. Facility verified that chemical sanitizer was at proper strength when diluted in washing solution. CDI - PIC and on site staff reran chemical dish machine, priming sanitizer solution until a proper concentration was observed. Three (3) trays of dishes that had been run through the machine that morning were rewashed in sanitizer of proper concentration . For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one (1) bin of cooked potatoes marked as 04/11 - 04/18, an 8 day hold time, within the smoker RIC. CDI - PIC voluntarily disposed of out of date food item. REPEAT.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately twelve (12) individual ROP servings of salmon thawing in smoker RIC without being removed from reduced oxygen environment. CDI - EHS discussed removal of reduced oxygen environment from ROP fish with PIC. Packages were torn to expose ROP fish to oxygen.

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 one (1) stack of single service fry baskets stored at prep area with exposed food contact surfaces. CDI - single service articles were inverted to prevent potential contamination.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor dust on ceiling tiles at rear area of kitchen,. Most notably above ware washing machine. Clean as needed to preclude dust accumulation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one (1) bin of coleslaw marked as 01/04 within the WIC. CDI - Food employee voluntarily disposed of out of date food item.

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 shoestring French fries, held on TPHC, marked as being held from 10 a.m. to 4 p.m. at 1:15 p.m. Kitchen manager specified that this was a typo and that staff are aware of the posted 4 hour procedure. CDI - New, correct time label was produced for a time of 10 a.m. to 2 p.m. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed flour bins and shoestring fries, marked for disposal at 2 p.m., still at TPHC stations at 2:15. CDI - EHS observed newly placed TPHC items, marked for 2 p.m. to 6 p.m., prior to end of inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in weakly concentrated chlorine sanitizer solution (less than 50 ppm). CDI - Food employee added bleach, mixed the sanitizer solution, and remeasured the concentration of bleach sanitizer with readily available test strips at a temperature of approximately 150 ppm.

2-301.15 Only wash hands in handwashing sink. -PF Observed food employee briefly begin to rinse hands in vegetable prep sink on prep line. CDI - Employee properly washed hands in adjacent available handsink prior to any verbal comment or correction by EHS. EHS and employee discussed proper usage of handsinks and prep sinks.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered foods in the standing fryer area reach in cooler (breaded green tomatoes, shrimp, mozzarella sticks) grill area standing reach in cooler (steak, cooked chicken wings, shrimp) and reach in freezer (prepared ice-cream scoops on liners) Cover food when not actively cooling to prevent contamination.

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed chicken flour and shrimp flour stations marked for TPHC starting at 11 AM at approximately 10:15 AM. Flour stations had not yet been used to bread shrimp or chicken, but flour had been set out and exposed for use. Start time should accurately reflect time in which TPHC food items in question were set out for use. CDI - TPHC marking procedures were discussed with food employee and new accurate time was placed on TPHC label (10 am to 2 pm)

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 grill area condiments (BBQ sauce, cooking butter) in unlabeled containers. CDI - Containers were effectively labeled.

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 accumulation of food residue on the sides of reach in coolers on food line, sides of fryers, and underside shelving of prep tables. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - Dumpster doors were closed prior to returning to interior premises. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food accumulation on floors throughout kitchen, most notably beneath the dish machine. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cheese, salad, raw chicken, honey butter, mango bbq sauce, and battered sliced tomatoes all above temperature. CDI: PIC placed items in freezer for quick cool down. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed bag of spring mix inside tub labeled with date of June. PIC stated that the food was placed in tub this morning. The date was incorrect. CDI: PIC corrected date. -0- No points taken as one product was mislabeled.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) Observed sticky trap with numerous large brown dead insects. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in kitchen, storage, and restroom. -1-

2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food server portioning sauces and condiments with long pink nails and no gloves. PIC stated that he would have conversation with serve staff. -VR- Required visit within ten days. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Wear hair restraints on head and beards.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of multiple utensils. -0-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed aluminum foil used to line shelving on prep table. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed lids of food containers with degraded plastic starting to crumble. CDI: PIC removed from service. 4-501.11 Maintain equipment in good repair. Observed walk-in cooler with ambient air of 42.0. CDP: Technician on site cleaned condenser and temperature dropped to 38.0 during inspection. -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of food residue in the bottom of reach-in on food line, prep units, and side of fryers. Clean more frequently. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpsters with lids open. Close dumpsters and ensure they remain closed. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food accumulation on floors, paper towel dispenser, and residue on heat/ac vent covers above food prep area. Clean regularly. -0-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed lump turkey thawing in container of water without water running. CDI - Water turned on. - 0.5 -

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths stored inside of reach in cooler at bar. CDI - Items removed. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter in prep area. CDI - Item moved to sanitizer bucket. - 0.5 -

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed sanitizer spray bottle reading 0ppm QUAT sanitizer. CDI - Sanitizer bottle refilled with chlorine solution. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on top shelf inside of reach in cooler. Observed employee jacket stored on top syrup boxes at drink dispensing station. CDI - Items removed. - REPEAT - 0.5 -

2-301.14 When to Wash - P Observed food employee handling raw shrimp, change gloves, and moving to handle fully cooked wings without washing hands. CDI - Employee hands washed. Discussion regarding when hand washing is needed with PIC. Wings reheated to at least 165F before service. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs in prep top unit reading 46F. Observed two containers of cheese dip, and one container of cooked pork holding in walk in cooler at 48F. PIC stated cheese dip was left out for too long when prep line was being stocked this morning at around 9:15am. CDI - All items voluntarily discarded. All other items in units holding at or below 41F. - REPEAT - 3 -

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of sanitizer spray stored above ready-to-eat fried onions. CDI - Sanitizer bottle moved to prevent contamination. - 1 -

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spoon stored in horseradish with handle touching food items. CDI - Scoop removed. - REPEAT - 0.5 -

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee phone charger stored on cutting board. Observed employee phone stored on prep top. CDI - items removed. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy and mashed potatoes holding below 135F. CDI: Items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in main prep top cooler including but not limited to pickled onions, tomatoes, cheese, Cole slaw, and pico all holding above 41F. CDI: Items returned to below 41F within 40min. When prep top lid was left closed after the lunch rush. EHS noted many items were overfilled. EHS and PIC discussed fill levels of containers and that metal should be used as much as possible. Additionally, lids can be added to items that are less popular/ not used as frequently. Observed tomatoes dated 6/20 in reach in above 41F. CDI: tomatoes voluntarily discarded. Observed items in walk in cooler above 41F. Cooler ambient air temp was 38F. PIC stated that they received a large delivery earlier and the door was left open for approximately 20 min. EHS noted that the stark temperature changes did not align with that alone. Through discussion, EHS and PIC determined that the routine defrost cycle occurred at this peak rush and delivery time, causing items to rise above 41F. CDI: PIC called their fridge tech who is scheduled to come this afternoon to adjust the defrost time and length. All items were coming back down to 41F during the inspection, and many bulk/dense did not exceed 41F initially. Observed fryer reach in cooler holding items above 41F near the bottom. Air flow was blocked by large pans. CDI: Items were iced and came down to 41F. Items rearranged to provide proper airflow.

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 no date mark on hot pickled onions. CDI: Product voluntarily discarded. Overall date marking system throughout facility has significantly improved. REPEAT VIOLATION Points not escalated due to improved date marking system throughout facility.

3-501.13 Use approved thawing methods. Observed food thawing in running water over 70F. many quick thawed items were well above 41F. CDI: EHS explained to staff that if items need to be quick thawed during the summer, to be conscious of the fact that the cold water is well above 70F and that items should be thawed ahead of time under refrigeration if possible. Otherwise, pay close attention and take note that the warmer water will cause food to go above 41F much quicker. Food was iced to get it back to 41F quickly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies in the bar and kitchen areas. PIC has a contract with pest control and they were just in 2 days ago. Keep up the pest control and increase as needed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of Mac n cheese scoop stored touching the food. CDI: Handle of scoop was moved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups stored as clean. CDI: Cups were separated for air drying.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on the dumpster. This is a shared dumpster. Observed doors on dumpster left open. PIC stated that since the last inspection, property management has been attempting to have the dumpster replaced but the company has not yet replaced it. REPEAT VIOLATION

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons and jalapeños stored over ready to eat food. CDI: Produce was washed.

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 crab dip that was prepared yesterday 44F in the middle. CDI: EHS and PIC discussed cooling methods. Product voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no date mark on hot-pickled onions from Sunday or lettuce from yesterday. CDI: Items properly dated. Observed turkey date marked 3/7 when it was frozen that day and then pulled from the freezer 3/13. CDI: Pulled from frozen (PFF) date added.

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 crab dip cooling in deep plastic, covered cambro. CDI: Item was voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed some rusted shelving near dish machine where clean dishes are stored. Observed 2 gaskets on single door reach in coolers in need of replacing. REPEAT VIOLATION Previous violations corrected.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken lid on the dumpster. This is a shared dumpster. EHS advised PIC to call the company to have a replacement sent.

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

General Comment: 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 seafood and chicken breading mix out of temperature control. TPHC procedures completed while on-site.

7-201.11 Store toxic materials to avoid contamination. -P - Observed chemical spray bottles hanging from handwashing sink behind bar. CDI, bottles relocated. 7-204.11 Sanitizers, Criteria-Chemicals - P - Observed sink and surface sanitizer above required concentration on test kit located on prep area. CDI, sanitizer diluted to required concentration.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer to measure ambient air temperature missing from low reach in prep unit at prep line.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 food employee with beard not wearing beard restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on counter surface and used to stabilize cutting board on prep line.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed PVC pipe leaking below handwashing sink at prep line. Observed hood ventilation light not working. 4-402.12 Fixed Equipment, Elevation or Sealing - C - Observed handwashing sink at prep line in need of sealing / caulk.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink at front of kitchen observed with broken piping and no longer accessible. Inspector will return no later than 3/36 to ensure handsink is accessible and operating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded lettuce being overstacked in cold holding unit at 46F. Owner voluntarily discarded product. Points not further deducted due to improvement.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace gaskets on one door reach-in cooler doors.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion, facility does have an employee health policy however staff are not fully familiar with it. CDI: EHS suggested going over policy more often. Employee health policy in spanish given to PIC today for spanish speaking staff.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no tag with oysters stored in reach in cooler. Tag was with the end of the batch in the walk in cooler. CDI: Second orginal tag moved to batch in reach in cooler. PIC advised to keep a copy of the original tag or the second copy with the oysters at all times when batches are split.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in fryer reach in cooler above 41F. Observed items in tall reach in cooler above 41F. CDI: Chicken voluntarily discarded. Items in tall cooler were 45F and below. Back ups were relocated to walk in cooler. Removing some product increased air flow in the reach in cooler to get lower temperatures throughout. VERIFICATION REQUIRED Observed mango BBQ sauce with sauteed garlic in it stored at room temperature on the line. Remaining sauce is stored in the walk in cooler. CDI: Sauce on line voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed fried green tomato sets from 8/20, corn dogs dated 8/18, and mango BBQ from 8/15. CDI: PIC stated that items were prepared on specific dates with none exceeding 4 days. Back up containers in the walk in had the matching dates. PIC corrected dates on food products, except mango BBQ which was discarded. REPEAT VIOLATION 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on housemade Alabama sauce. CDI: Product date marked.

3-501.13 Use approved thawing methods. Observed shrimp thawing in handsink in standing water. CDI: Cold water turned on so that it was running.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on 2 squeeze bottles at grill station. PIC stated products were water and margarine.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach crawling up pipe behind grill. CDI: Cockroach was killed and discarded. PIC showed EHS records of when the last pest control visit was (8/14). EHS recommended additional measures to ensure insects are under control.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce items such as lemons and limes stored above ready to eat foods like sauces and cooked animal proteins in walk in cooler. CDI - Cooler rearranged with correct storage order.

4-501.114 Maintain sanitizer at correct concentrations. -P Chlorine concentrate container empty and dish machine testing at 0ppm. CDI - Concentrate container replaced with full container and machine primed; now testing at 200ppm.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P One container of pulled pork with discard date from two days ago. CDI - Product discarded.

4-501.11 Maintain equipment in good repair. Replace split gasket on reach in cooler by fryer station. Replace shelves with chipping paint and rust in walk in cooler.

6-301.14 Post a handwash sign at each handsink. No handwashing sign posted at hand sink in bar area. CDI - Adhesive handout sign left with PIC to post.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes and lettuce stored above ready to eat dressing and diced veggies in walk in cooler. CDI - Cooler rearranged with unwashed produce stored below ready to eat food items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Couple of plastic food pans wet stacked on drying rack. CDI - Separated to allow air drying.

4-501.11 Maintain equipment in good repair. Replace split gasket on reach in cooler at cook line. Points not escalated as this gasket was just replaced less than a week ago and has already torn again. Facility has invoices from the repair service.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from low prep cooler door gasket of wing cooler and minor build up from walk in cooler gaskets.

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. Clean build up of dust from ceiling tiles around vents at cook line.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice machine.

4-501.11 Maintain equipment in good repair. Observed metal sheeting on walk in freezer floor peeling; and 2 torn gaskets on cold holding equipment along the cook line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 1 employee cell phone stored on a prep. surface and another on top of a microwave oven where tortillas were being stored.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground turkey stored above raw ground beef in the walk in cooler. CDI- storage rearranged.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed wrapped and portioned French fries placed into a card board box in a reach in cooler.

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

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee change gloves after handling an uncooked hamburger patty without washing his hands in-between. CDI by instruction, hands were cleaned.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling uncooked sliced beef then proceed to handle a tray of cooked chicken wings without changing his gloves. CDI by instruction, gloves were changed and hands were washed.

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 fried onions being stored using TPHC with a start time of 11:00AM still in use at 3:10PM. CDI- product was discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple gnats in areas of the kitchen and at the bar.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one cell phone and tablet device stored on a wire shelf above a flip top cooler where single use bowls were being stored.

4-502.11(A) Maintain utensils in good repair. Observed one green cutting board with a deep gash in the corner.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leaf lettuce stacked above the fill line of the container cold holding above 45F (see temp. chart). CDI- top portion of lettuce was transferred to another pan and relocated to the walk in cooler for cooling.

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

4-501.11 Maintain equipment in good repair. Observed 2 torn reach in cooler gaskets.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed 3 shellstock tags not marked with the 'date of last sold' on the tag. CDI- instructed PIC to ensure all tags are dated with date of last sold.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris on the inside walls of the ice machine.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 6 unlabeled chemical spray bottles. CDI- bottles were labeled.

3-501.13 Use approved thawing methods. Observed raw chicken wings thawing in standing water.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handling raw shrimp with gloves on proceed to change gloves without washing his hands in-between. Observed an employee handling raw chicken with gloves on proceed to change gloves without washing his hands in-between. CDI by instruction.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed 3 shellstock tags without 'last use' date on the tag. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 food storage containers and one utensil stored clean with food storage debris on them. CDI- items were set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed the main kitchen dish machine dispensing chlorine at less than 50ppm. PIC contacted service technician for repairs to machine. VR within 10 days.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed an incomplete consumer advisory on all menus. The disclosure portion of the consumer advisory requires identification of the animal derived foods by asterisking them to a footnote which indicates that the items 'are served raw or undercooked, or container raw or undercooked ingredients.' VR within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2-3 flies around the bar area of the restaurant. Improvements made since last inspection. The PIC indicated the pest control provider makes 2 visits to the facility each month for service.

4-501.11 Maintain equipment in good repair. Observed rust accumulation on some shelving in the walk in cooler. Improvements made since last inspection.

Observed some build up in the ice machine today. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed a bottle of sanitizer that wasn't labled- corrected during inspection. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed sugar and flour not labeled today- labeled during inspection to correct. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed gnats in the kitchen and bar area. Do not store a fly strip above where food is carried through- removed during inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.13 Insect Control Devices, Design and Installation - C

Observed some racks still rusted(low boy and make table) and dry goods rack. Observed a gap on the outside of the ice machine that has rust building up(caulk this gap so that it is easily cleanable). Observed broken plastic in the ice machine where the hole in the plastic is not completely covered. Observed a ice bucket with a broken botttom. 4-501.11 Maintain equipment in good repair.

Observed peeling ceiling tiles and one that was not fully in its slot. 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 an uncoated bulb in the 1 door reach in cooler. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed only one of the many oyster tags with a sold/discard date written on them. Date must be recorded on tag once the whole box is sold or discarded. VR on the 20th. 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf

Observed tomatoes and lettuce stacked too high and directly next to and under heat sources today making them >45F. Top of producst that were out of temperature were discarded by PIC to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

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

Observed a single use scoop stored in the flour today. Use this scoop and discard it, or store a scoop with a handle in this product so the handle can be stored out of the food. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.

Observed rusted racks in most of reach in coolers today, air drying racks, and walk in cooler racks today. Observed a broken ice container and a broken ice machine lid. 4-501.11 Maintain equipment in good repair.

Observed some debris inside of the margarita machine today- washed during inspection to correct. Discuss a better way to wash, rinse and sanitize this machine with the manufacturer. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

to Observed chicken holding at <135F today- reheated to >165F during the inspection to correct. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed gnats at the bar today- much fewer than last time and changes have been made that have reduced them. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed the rack that is used to stored clean dishes above the line soiled today. Clean the 1 door reach in vent as well. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed rusted/peeling racks in the 1 door reach in and the beer cooler- repaint or replace these. Observed microwave door worn today. 4-501.11 Maintain equipment in good repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish and shrimp stored over french fries today- raw fish moved to the bottom shelf to correct.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed wings that had been par-cooked, cooled, reheated to 165F and then cooled again without any documentation on that process. This process must be tracked via the chart emailed last inspection and labeled as the PIC stated they were labeling the par-cooked wings(not able to observe this labeling today). VR ini 10 days.

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

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

5-205.15 Maintain a plumbing system in good repair. Observed pipes under the dishmachine taped and tied with string today.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed a missing drain plug today on the cardboard dumpster. 5-501.15 Provide dumpster, waste containers that are of sound construction. Observed a corroded dumpster that needs to be replaced.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a missing ceiling tile in the kitchen and a couple that were pealing- PIC has new tiles to put. Observed broken cement on the floor at the bar today.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handle raw chicken with gloved hands today, take off gloves and put on new ones without washing hands. Employee stopped to wash hands to correct.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no 'last sold' dates on oyster tags today. VR in 10 days.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed tea nozzles with build up on them today. Tea nozzles changed out for new ones.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed foods reheating in the hot drawers today for 1.5 hours and some still had not reached 135F yet(see chart). TCS items from the hot drawers were put on the stove to reach 165F or more during the inspection to correct.

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

5-205.15 System Maintainedin, Good Repair - P Observed slight leak in pipe under dish machine.

6-501.12 Cleaning, Frequency and Restrictions - C Can wash needs to be thoroughly cleaned. Observed ceiling tile beside hood fan in need of replacement.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping cloth rinsed in handsink. Gave instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed biofilm in ice machine. Instructed to use a thorough wash, rinse, and sanitize cleaning method throughout machine and bin.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies from bag of onions. Moved onions and discussed fly protection.

4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equipment in good repair. Observed refrigerator shelving with rust. Resurface or replace as needed. Caulking at handsink needs to be smooth and easily cleanablee. CDI by instruction.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Maintain non-food contact surfaces clean to sight and touch. Observed slight build up on hinges at kitchen make table. Gave instruction to clean thoroughly.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Maintain all food contact areas clean to sight and touch and properly sanitized. Observed biofilm in ice machine. Gave instruction for proper 3-step cleaning process. Began cleaning while on sight.

Maintain equipment in good repair. Observed serveral rusty shelves. Replacement of equipment in disrepair is ongoing and thus far I have observed new shelves, new refrigerated drawer unit, new prep table. Continue replacement of shelving.

Use only approved methods for chilling food to at 45 F or below for cold hold. Observed cut tomatoes placed on make table refrigeration unit before proper chilling and tomatoes tightly covered before being placed in walkin. Gave instruction.

Rings, other than a plain band, braclets, and watches are prohibited by food service workers. Observed staff with watch. Gave instruction.

Store linen towels in an approved manner. Observed soiled towel in prep sink. Gave instruction.

Maintain equipment in good condition. Observed make table lids in need of repair/replacement. Gave instruction.

Maintain all equipment clean to sight and touch. Observed grease build up on prep tables at line. Remove all soiled aluminum foil as covering for tables or grill stands. Recommend light pressure wash for hard to remove grease or build up on shelving or equipment. Thorough cleaning needed inside bottom of upright refrigerators.