HICKORY TAVERN BIRKDALE

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf EHS observed that facility could not obtain a parasite destruction letter to match the vendor on the product kept in the walk in freezer. Portico Seafood. -1- 10-day VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed all TCS items held on the makeline across from the fryers (expect two small pans of lettuce) were holding above 41F. See temperature chart. Ambient air temperature of the unit was at 41F. CDI- Items were voluntarily discarded by PIC. EHS and PIC discussed covering items during low periods to help maintain temperature control. EHS and PIC also discussed TPHC as a potential solution. -0- 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 .

3-501.18 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). EHS obsevred the following items with no date mark present: corn beef, cooked onions, cooked chicken wings (x2 in grill drawers and entire speed rack in WIC), black beans, sliced turkey. EHS found the following items held beyond 7-days with prep date reflected: cooked chicken (8/11), sliced tomatoes (8/11), cooked shrimp (8/11). CDI- EHS allowed PIC to date mark items without a date as they were present during their prep the day prior. PIC voluntarily discarded the products being held beyond 7-days. **REPEAT** *FULL POINTS* -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed several metal bowls and pans stored as clean and stacked wet. CDI- Items were taken to dish are to be w/r/s. -0-

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. EHS observed food build-up on rack in the walk in cooler. More frequent cleaning is recommended. -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. EHS observed dust build up on walls and vents. More frequent cleaning is recommended. -0-

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee water bottle stored on a cutting board.

REPEAT 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee wash dirty dishes and then switch to clean dishes without washing hands. CDI - Employee was stopped, educated and they washed their hands. Points not increased due to improvement from previous inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for the bar hand sink. CDI - Manager provided during inspection.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item was removed to be returned to the supplier.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee wash dishes with gloves on and then switch to clean dishes without discarding gloves and washing hands. CDI - Employee was stopped, educated and they washed hands / changed gloves.

REPEAT 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 three containers of open milk without date marks. CDI - Items were voluntarily discarded. Improvements from previous inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bucket stored on top of a prep cooler. CDI - Item was removed.

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 sliced tomatoes attempting to cool inside of a prep cooler top. CDI - Item was prepared 1 hour before and was moved to the walk-in to rapidly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food while wearing a watch and no hair restraint.

4-101.17 Only hardwoods shall be used as a food contact surface. Observed cedar planks being used to cook salmon. Establishment has applied for a Variance from the State.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed PIC fail to wash hands before donning gloves to assist in food expedition. CDI- PIC discarded gloves and properly washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee fail to use barrier when turning of water after properly washing hands. CDI- EHS discussed when to wash procedures, food employee properly re washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boiled eggs and goat cheese in prep top 1, and sliced tomatoes temping above 41F. CDI- PIC discarded boiled eggs and goat cheese due to them being out of temp outside of 4 hour parameter. Sliced tomatoes removed to be rapidly cooled. 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 diced tomatoes, chicken wings, pulled pork being held without a date after being prepped over 24 hours. CDI- PIC was made aware of prep dates, applied correct date marks to 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 . 3-501.18 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 salsa originally prepped on 8/3. CDI- PIC voluntarily discarded item. 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 TCS foods unable to cool during busy kitchen hours due to lids not being maintained on prep top, pulled chicken being cooled at room temp close to end of first parameter. CDI- EHS discussed effective cooling methods, PIC removed pulled chicken to complete cooling in WIC. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados washed prior to storage with sticker residue still intact. CDI- food employee removed items to be rewashed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans being wet nested on dish rack along expedition line.

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 residue and food accumulation under flat top grill on cookline, heavy liquid residue accumulation in 3D low RIC on expedition line, areas between cooking equipment with heavy residue accumulation, and racks in WIC with residue accumulation. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. Observed 7 burned out light bulb under hood vents. Replace bulbs. *REPEAT*

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at dish machine with a concentration of 0ppm. Container of chlorine sanitizer was empty. CDI - Chlorine was replaced at dish machine and a sanitizer reading of 50ppm was achieved. -1.5 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy food debris and residue on walls behind flip top units and cooking equipment. Recommend higher frequency and more thorough cleaning. -0 points-

6-303.11 Provide required lighting intensity. Observed burned out light bulb under hood vent. Replace. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed black beans in flip top cooler at 46F. Observed edamame in same flip top cooler at 48F. All other TCS foods were 41F or below. CDI - Black beans and edamame were taken to walk in cooler to rapidly cool to 41F or below. PIC has been advised to ensure all TCS foods are 41F and below prior to placing in flip top cooler. -1.5 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 .

3-501.18 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 container of cooked/cut sausage in walk in cooler with a date mark of 1/3. CDI - PIC discarded sausage. All other TCS foods were correctly date marked. -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 .

3-302.15 Wash fruits and vegetables prior to use. Observed two cut avocados stored in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove any stickers or sticker residues. -0 points-

4-501.11 Maintain equipment in good repair. Observed condensation dripping from hood ventilation area on prep line. Prevent dripping and ensure foods is not exposed to contamination. -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 flour and debris on sides and behind fryers. Recommend higher frequency and more thorough cleaning. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into handwashing sink. CDI - Ice was removed by regulator -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken breast stored above cooked chicken wings in walk in cooler. CDI - PIC corrected storage order. -REPEAT- -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 splash, residues, and food debris on walls in kitchen area by breading station. Recommend higher frequency and more thorough cleaning. -0 pointes-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink in kitchen. CDI - Soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispensers unable to dispense paper towels at two handwashing sinks. CDI - PIC changed batteries at each paper towel dispenser. -1 point-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed ground beef stored above ready to eat dressings in reach 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. PIC identified contents to be sanitizer. CDI - PIC labeled spray bottle with name of contents. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed avocado stored in flip top with produce stickers still attached. Wash avocados prior to use making sure to remove produce stickers and sticker residues. -0 points-

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned mac and cheese and portioned bags of rice holding above fill line in flip top cooler at temperatures between 51F and 53F. CDI - Portions of mac and cheese and rice were reduced and moved to reach in cooler. PIC has been advised not to hold TCS foods above fill line at flip top coolers. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large bus tub of portioned and wrapped chicken wings cooling in walk in cooler. CDI - PIC was advised to completely cool chicken wings prior to wrapping and portioning. PIC placed items in walk in freezer to rapidly cool to 41F or below. -REPEAT- -1 point- 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 .

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

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 covered employee drink stored on shelving above clean utensils. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed handwashing signage missing at two handwashing sinks in kitchen. CDI - Handwashing signage was provided to PIC. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of spinach dip and cooked rice stored without covering or wrapping in walk in cooler. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw cod fish in walk in cooler. CDI - PIC corrected storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above ready to eat cooked chicken thighs in walk in cooler. CDI - PIC corrected storage order. -1.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with a chlorine sanitizer concentration of 0ppm. CDI - PIC adjusted wand in container of chlorine sanitizer and primed machine. Dish machine was able to reach sanitizer concentration of 100ppm. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked mushrooms with a temperature of 72F cooling at ambient air temperature on speed rack sheet pan in kitchen. Observed tightly covered container of cut tomatoes cooling in walk in cooler. Observed over stacked and wrapped container of cooked chicken thighs cooling in walk in cooler. CDI - Cooked mushrooms were moved to walk in cooler to rapidly cool to 41F or less. Tomatoes were uncovered to allow cold air to circulate in and around food product. Cooked chicken thighs were placed on sheet pan to allow for rapid cooling. -REPEAT- -1 point- 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 .

3-305.11 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 freezer. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on cutting board in food prep area. Observed employee phone stored on prep table. Designate an area for the storage of employee possessions away from food, equipment, and utensils. -0.5 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed plastic drink pitcher stored in handwashing sink near prep line. CDI - Pitcher was removed. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bleu cheese, edamame, goat cheese, and black beans holding at temperatures between 49F and 50F in flip top 1. Observed shredded cheddar cheese and salsa holding at temperatures between 58F and 60F in flip top 2. CDI - Items were discarded. PIC has been advised to conduct frequent temperature checks of equipment. -REPEAT- -3 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed closed plastic bags of portioned chicken wings cooling in stacked containers on shelving in walk in cooler. CDI - Portioned bags were opened and chicken wings were spread on sheet pan in single layer to rapidly cool to 41F or less. -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 .

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 wristwatch while preparing food. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloth stored on cutting board at prep station. 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 floor at prep line. -0.5 points-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during the inspection: cold holding, date marking, cleaning and sanitizing. CDI - Provided eduction on active managerial control of risk factors. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine chute accumulating pink and black residue. Clean and maintain. -REPEAT- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishmachine not sanitizing, tested at 0 ppm, jug was empty, PIC obtained a new sanitizer jug, primed and dishmachine still not sanitizing. Verification visit required to ensure compliance within 3 days. In the meantime, facility will go to single service until dishmachine is repaired. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler in front of flat top/grill ambient air temp of 62F. TCS foods in the unit: lobster, Cole slaw, goat cheese, black beans, etc. all above 41F. Discussion with the PIC revealed that this unit was having issues cold holding a couple days ago, they contacted a repair person, they repaired but not functioning today. Observed reach in freezer freezing over inside the unit, foods no longer frozen. Observed TCS foods in the upright reach in cooler above 41F. CDI - TCS foods in the Prep top cooler were all voluntarily discarded. Foods in the reach in freezer were relocated to the walk in freezer. Further discussion with the PIC on the upright reach in cooler revealed that these foods (diced chicken, corned beef, pasta) were all prepped this morning, PIC removed from the unit and placed in the walk in cooler to properly cool down to 41F or below. Compliance visit to follow up on the prep top cooler within 10 days. 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 .

3-501.18 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 diced ham in the walk in cooler datemarked 6/29, expired. Observed cooked tuna in the reach in cooler at prep line prep yesterday without date marking. Observed penne pasta in the cooler drawer without date marking. CDI - PIC voluntarily discarded the ham and tuna. PIC date marked the penne pasta since PIC was able to determine the date of prep (yesterday). Overall date marking has improved, will remain at half demerits. 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 blue liquid in an unlabeled bottle in the walk in beer cooler. Discussion with the PIC revealed that this liquid was bar tap cleaner. CDI - Labeled.

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 salmon in packaging in the cooler drawer and not removed from the ROP environment. CDI - PIC placed slits in the packaging.

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

4-101.11 (A) - (E ) Food contact surfaces shall be smooth and easily cleanable. Observed deeply cut and stained cutting boards at prep line and the pick up area.

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. Thorough cleaning needed throughout. Observed build up of residue and grease throughout prep area and on racks and prep refrigeration/flip top surfaces. Gaskets on refrigeration units. Repeat.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed the backflow prevention on the mop sink faucet broken. Verification visit to ensure compliance in 3 days.

6-101.11/6-201.11 &6-201.13 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 flooring in need of re-grouting throughout; observed low area in flooring/re-surfacing needed for beer keg walk-in where water is puddled. 6-501.12 Floors, walls, and heat/ac vents shall be clean. Observed cleaning needed for flooring and walls under and behind equipment and hood grates and ceiling vents in need of cleaning. -REPEAT-

2-103.11(O) New rule from the 2017 Food Code: addition of nontyphoidal Salmonella to Employee Health Policy - 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. CDI - Provided PIC with the new employee health policy via email.

2-501.11 New rule from the 2017 Food Code: 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. CDI: discussion w/ PIC, Donna and provided clean up poster. -REPEAT-

5-205.11 (A),(B) Hand sinks may only be used for handwashing.-Pf Observed ice in the handsink. CDI - Education regarding the use of the handsink and shall not be used as a dump sink -REPEAT-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine chute accumulating pink and black residue. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed edamame and beans in the salad prep top cooler above 41F. CDI - Items were just prepped today, Taken out to properly cool down to 41F. 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 .

3-501.18 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 the following not datemarked: cut cooked sausage, hot dogs, cooked chicken, sliced turkey and cooked pork. Observed the following date marked improperly: spinach dip dated for 3/7 but the larger bulk container was dated 3/10. CDI- foods without datemarking were voluntarily discarded. 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 .

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf Observed cut, leafy greens in the walk in cooler cooling covered with plastic wrap. CDI: plastic wrap was removed to allow to cool rapidly. - 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 salmon in ROP packaging not taken out of the ROP environment. CDI - slits were made on the bags and provided education.

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 sugar and other dry ingredient bin unlabeled.

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 scoop being used as scoop in a condiment.

4-101.11 (A) - (E ) Food contact surfaces shall be smooth and easily cleanable. Observed deeply cut and stained cutting boards at prep line. -REPEA

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. Thorough cleaning needed throughout. Observed build up of residue and grease throughout prep area and on racks and prep refrigeration/flip top surfaces. Gaskets on refrigeration units. Repeat.

2-103.11(O) New rule from the 2017 Food Code: addition of nontyphoidal Salmonella to Employee Health Policy - 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. CDI: discussion w/ PIC, Tim, and provided literature from DHHS EH

2-501.11 New rule from the 2017 Food Code: 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. CDI: discussion w/ PIC, Tim, and provided literature from DHHS EH

2-401.11 (B) Employee drinks must be in a closed beverage containers and store to avoid contamination to exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink, uncovered, stored at prep. CDI: beverage removed.

5-205.11 (A),(B) Hand sinks may only be used for handwashing.-Pf Observed pitcher stored in hand sink. CDI: Pitcher removed; taken to dish for w/r/san.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed box of raw bacon stored beside lettuce & over cheese at prep area. CDI: bacon removed and items voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer dispensing when checked after active use. Observed bucket of sanitizer with < 100 ppm quat concentration. CDI: Sanitizer primed by PIC - rechecked; concentration = 100 ppm and bucket remade; concentration =200ppm. Repeat 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. Observed employee temp wings w/out cleaning/sanitizing thermometer. CDI: wings re-dropped and thermometer cleaned/sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large ice scoop stored in blue holder which was in need of cleaning. CDI: holder and scoop taken to dish machine for w/r/san

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed burgers in hot hold, temp=111F and appeared (raw) not fully cooked. CDI: burgers placed on flat top and cooked to 175F upon re-check

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no CA on table tents for oysters on the half shell Verification visit needed w/in 10 days.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf Observed cut, leafy greens placed directly in prep unit/flip top - temp = 45F; large quantity of greens would not allow for proper cooling. Observed hard boiled eggs and tomatoes cooling while tightly wrapped. CDI: greens taken to walk-in for cooling (see temp chart); eggs & tomatoes uncovered (see chart). Repeat.

2-402.11 Use beard guards restrain body hair from contacting exposed food, equipment, and utensils. Observed bearded cook and PIC w/out guards. CDI: masks were donned to cover.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet, tightly stacked cups at wait area. CDI: cups placed in rack to dry. Points not escalated because of improvement noted with pans and containers.

4-101.11 (A) - (E ) Food contact surfaces shall be smooth and easily cleanable. Observed deeply cut and stained cutting boards at prep line. 4-501.11 Maintain equipment in good repair. Observed inoperable prep cooler and flip top prep cooler. 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. Thorough cleaning needed throughout. Observed build up of residue and grease throughout prep area and on racks and prep refrigeration/flip top surfaces. Repeat.

6-101.11/6-201.11 &6-201.13 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 flooring in need of re-grouting throughout; observed low area in flooring/re-surfacing needed for beer keg walk-in where water is puddled. 6-501.12 Floors, walls, and heat/ac vents shall be clean. Observed cleaning needed for flooring and walls under and behind equipment and hood grates and ceiling vents in need of cleaning. Also need to address/correct dripping condensate @ hood. Repeat 6-501.16 Store mops for air drying after use. Observed mop stored in dirty water in mop bucket.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored on top of beef kegs CDI - PIC relocated the raw chicken

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer in the dishmachine at 0 ppm. CDI - PIC had the dishmachine drained and cleaned, observed food debris and cleaned out the sprayers. CDI - after cleaning and draining the dishmachine it is now properly sanitizing at 100 ppm of chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed black beans in the prep top cooler at 45F. CDI - PIC voluntarily the beans,

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 cooked pork from the day before not date marked. Observed cooked tuna prepped the day before in the reach in cooler not date marked. -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 just prepped lettuce in the walk in cooler covered with plastic and stacked. CDI - discussed with PIC that when cooling to uncover and unstacked to allow air to move freely to rapidly cool the product to 41F or below. Pic unstacked and uncovered.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed the thin probe thermometer not functioning and needing batteries. Facility does have a functional metal steam thermometer. Replace batteries. Verification visit required to ensure compliance.

2-402.11 Effectiveness-Hair Restraints - C Observed cookline employee not wearing an effective hair restraint.

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 ramekins being used to scoop food out in the salad prep top cooler. Replace with a utensil with a scoop to prevent touching food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed drinking glasses wet nested. -REPEAT-

4-501.11 Maintain equipment in good repair. Observed a non-functional food warmer being used as a table. Observed a non-functional reach in cooler in the kitchen. Repair or remove these pieces of equipment.

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

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. Better cleaning needed on floors in several areas, especially on cook line and under/behind equipment. -REPEAT-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine chute accumulating pink residue. Clean and maintain.

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 opened goat cheese in the walk in cooler with out a date mark. Observed feta cheese in the reach prep cooler with a date 4/27. Observed lettuce prepped today with the date of yesterday, but prepped today. CDI - Goat cheese was properly datemarked since it was opened today. Feta cheese was voluntarily discarded. Lettuce was properly date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer in spray bottle was not labeled. CDI - PIC properly labeled during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple fruit flies in the kitchen prep area. Contact your pest control to resolved.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed thre damp wiping cloths stored on countertops rather than inside sanitizer buckets. -REPEAT-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans, drinking glasses wet nested. -REPEAT-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavily soiled equipment - fryers, inside and outside surfaces of coolers, gaskets, doors, handles, and under cooler drawers. -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. Better cleaning needed on floors in several areas, especially on cook line and under/behind equipment. -REPEAT-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food in the one of prep coolers in the kitchen. CDI - PIC removed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot box was holding at 119F-133F, wings were holding at or just above 135F. CDI - PIC voluntarily discarded chicken, turned hot box control to a hotter setting. When checked later, wings measured 140F-144F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced corned beef portioned and bagged in closed bags, then stacked in a pan and placed into a cold drawer below the grill. Product measured 55F, had been cooling about an hour. CDI - discussed with PIC that cooling should be accomplished in the walk in cooler rather than a cold holding drawer and that best practice would be to slice and portion but leave bags open and in a single layer on a sheet pan, then place in walk in cooler until 41F or below, and to then close bags, place in layers in a pan and place into cold drawers. PIC opened bags, placed in single layer, and moved to 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 several working containers unlabeled - Cajun spice, blackened seasoning, tavern spice, seasoned salt, water.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed thre damp wiping cloths stored on countertops rather than inside sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans, drinking glasses wet nested.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board at prep cooler. 4-501.11 Maintain equipment in good repair. Observed badly split gasket on hot box, minor split on walk in cooler gasket. Observed cracked base in can wash.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavily soiled equipment - fryers, inside and outside surfaces of coolers, gaskets, doors, handles.

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. Better cleaning needed on floors in several areas, especially on cook line and under/behind equipment.

6-303.11 Intensity-Lighting - C Observed four hood light out.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on the inside of the ice machine and the ice box at the soda station. REPEAT.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed chicken breasts cooked to a final temperature of 150 F. CDI - Food employee put chicken back on the grill and cooked to 165 F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked hamburger patties being hot held at 133 F. CDI- PIC voluntarily discarded the hamburger patties.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a corn salad and marinara in a prep top at 44 and mozzerella cheese holding in reach in at 44. CDI - PIC moved corn salad, marinara, and mozzerella to freezer to cool.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu missing asterisk for a tuna on a salad that can be cooked to order.

3-501.15 Cooling Methods - PF Observed covered containers of diced tomatoes, diced boiled eggs, lettuce, and portioned turkey wrapped or covered while cooling in WIC. CDI- Food was moved to freezer or uncovered in order to cool more quickly.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloths sitting stored sitting out on counter between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking dishes in drying area. REPEAT.

4-602.13 Nonfood Contact Surfaces - C Observed gaskets of reach-in coolers holding condiments by the beverage station have accumulated soil residue. REPEAT.

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 leak coming from AC vent next to cook line.

Repeat Violation, 1.5 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one knife stored on hanging mat, soiled. Observed three containers with heavy food debris in clean dish/utensil area. CDI- All items were removed to be rewashed.

General Comment. 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 3 containers of lettuce cooling at a rate of 0.12, rate is 0.54. CDI- Lettuce was placed in ice baths to rapidly cool.

Repeat Violation, Full Points-3- 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 corn, lettuce, mexican ranch, black beans and salsa all with no date mark. CDI- PIC knew when items were prepped/cooked and items were date marked.

Repeat Violation, Full Points-1- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in dish drying area.

Repeat Violation, 0.5 pts-4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwaves in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser broken and not accessible at the handsink by the back server station. CDI-PIC provided soap

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed bananas and avocados above RTE lettuce, and cut vegetables. CDI-PIC changed storage order and moved unwashed produce to the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 knives stored on hanging magnet, all soiled. CDI-PIC took to be washed/rinsed/sanitized. Repeat Violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several bags of recently prepared proteins and RTE foods (chicken, ham, turkey, corned beef, rice, pasta) all above 41F, and put in sandwich bags, in prep units, not allowing air flow. Observed canned black beans at 60F in a reach-in. Reach-in units are not for cooling, only for holding. CDI-PIC moved items to the WIC (walk in cooler) to cool to 41F. Repeat Violation. VR required 11/15/2019.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed 4 halfs/halfs open throughout facility with no datemarks, blue cheese and feta with no dm in the WIC, observed artichokes from a can with 10/18-10/26 date mark, this would allow for 9 days and it was out of date. Observed cooked veggies with 10/30-11/8 which would allow for 10 days. CDI-Explained to PIC datemarking is date of prep/cook/cut + 6days (date of prep ins day 1) PIC voluntarily discarded out of date food and datemarked the ones that were still in the time window. Repeat Violation. VR required 11/15/2019

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several bags of recently prepared proteins and RTE foods (chicken, ham, turkey, corned beef, rice, pasta) all above 41F, and put in sandwich bags, in prep units, not allowing air flow. CDI-PIC moved items to the WIC to cool to 41F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking in dish drying area. Repeat Violation.

4-501.11 Maintain equipment in good repair. Observed 3-comp sink leaking profusely from the rinse station seal. There was a bucket placed underneath and bucket was full in a matter of minutes. CDI-PIC called maintenance person to come repair, PIC will not use 3-comp until fixed. Observed handsink by server station leaking, needs to be re-sealed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in the reach-in units and in the microwave.

5-402.13 Maintain sanitary sewage system.-P Observed 3-comp sink leaking profusely from the rinse station seal. There was a bucket placed underneath and bucket was full in a matter of minutes. CDI-PIC called maintenance person to come repair, PIC will not use 3-comp until fixed. VR required 11/15/2019.

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 air vents heavy with dust. Wall behind the 3-comp in need of cleaning. 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. Server station with water damage underneath, missing door on cabinets by the server station by the door.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored as clean with food debris in the dish area. CDI- Items were removed to be rewashed.

General Comment. 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 lettuce with no temperature change in 37 minutes. CDI- Lettuce was placed inside freezer to rapidly cool.

General Comment. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. In freezer, observed veggie burgers not covered up. CDI- Burgers were placed inside of a pan. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans being stored with other cans. CDI- Cans were removed.

Repeat Violation-Full points,1- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers at clean dish rack wet stacked.

Repeat Violation-1 pt- 4-501.11 Maintain equipment in good repair. Observed standing water in bottom of beer cooler. *Points not escalated due to improvement from last inspection*

Repeat Violation-Full Points, 4- 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 two food employees wash hands at kitchen handsink and not use a clean barrier to turn off faucet. Also observed food employee scrub hands for less than 15 seconds. CDI- PIC educated employees to use a paper towel when turning off faucet. Employees rewashed hands before working with food.

Repeat Violation-1 pt- 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking handsink at grill in. CDI- Trash can was moved.

Repeat Violation-1 pt- *Points not escalated due to improvement from last inspection* 3-203.12 Retain tag on the bag of shell-shock until empty. Record date on the tag when the last shell-shock from the container is used. Store tags in chronological order for 90 days. -Pf Observed two shell-shock tags out of chronological order and one tag with date missing. CDI- Tags were put in the right order and date was added to tag.

Repeat Violation-1.5 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Mac and cheese and rice were in individually portioned bags with top portion of container reading above 41F. Bags at bottom portion of container were 41F and below. CDI- Educated PIC to not overstack bags in containers. Top bags were moved to walk in cooler to get down to proper temperature.

Repeat Violation-Full Points, 3- 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 the following food items not date marked: lettuce(2), spinach, milk(3), corn salsa, pico de gallo, field greens, queso, and marinara. CDI- PIC was unaware when items when Milk was opened and marinara was portioned. Items were voluntarily discarded. Lettuce, spinach, pico de gallo and queso were all in pans that were switched out either this morning or last night. New pans were date marked. Educated PIC to train employees to put dates on new containers when containers are switched out. Corn salsa was pulled from freezer, informed PIC that pull date needed to be on food. Item was date marked.

Repeat Violation-0.5 pts- 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 chicken salad at 46F that was prepared this morning inside of flip top unit not manufactured for cooling. Inside of reach in cooler observed deli turkey sliced this morning in individually portioned bags. In walk in cooler observed lettuce, sliced tomatoes and diced tomatoes cooling covered up. CDI- Chicken salad was placed in walk in cooler to rapidly cool. Deli turkey was taken out of individual bags, placed on a sheet pan and placed inside cooler. Containers of lettuce and tomatoes were uncovered.

Repeat Violation-0.5 pts- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers at clean dish rack wet stacked.

Repeat Violation-0.5 pts- 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go containers at server line stored with food contact surface up. Storage does not prevent contamination from servers touching food contact surfaces and misc communication.

Repeat Violation-1 pt- 4-501.11 Maintain equipment in good repair. Observed standing water in bottom of beer cooler.

Repeat Violation-1 pt- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of reach in units and gaskets in need of cleaning. Increase cleaning frequency.

Repeat Violation-0.5 pts- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken/missing tiles by grill in kitchen.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed kitchen manager and bar manager without managerial control over food employees. Multiple critical violations such as cold holding, cooling, and handwashing due to lack of managerial monitoring.

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 two servers wash hands at kitchen handsink and not use a barrier such as a paper towel to turn off the faucet. CDI- Employees re-washed hands before working with food. REPEAT.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed large prep unit lids blocking handsink at grill line. CDI - Lids were removed to unblock sink.

3-203.12 Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed few shell stock tags without sell out date recorded. Observed shell stock tags out of chronological order and without some sort of organization method. Verification required within 10 days of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty dishes on the expo line with food debris. Observed flat spatula utensil with food residue. CDI- PIC moved all items to the dish washing area for cleaning. REPEAT. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant build up in both sides of ice machine. Increase cleaning frequency.

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 yellow rice, white rice, penne pasta, and mac & cheese cooling in prep unit. Kitchen manager and employees stated they were cooked around 10 am that morning. Portioned bags sitting at top of each container were above 70F at 1:40 pm. CDI - All bags above 70F were discarded. Bags below 70F still cooling were taken to walk in to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items througout prep units holding above 41F; see temperature chart. CDI - All items made previous days or in prep coolers for more than 4 hours voluntarily discarded. Ambient temperature of farthest cooler to the right (Flip Top #1) was reading 51F; lids were placed on unit and ambient temperature reading at 43F within 30 minutes. All items in Flip Top #2 were placed in freezer pans to hold items at 41F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed goat cheese packaged opened without date mark. CDI- PIC stated that goat cheese was opened Thursday. CDI - PIC back dated items. REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two cartons of milk in unit at the bar without date marks. PIC was not able to identify when either were opened. CDI - Both cartons voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. -Pf Observed yellow rice, white rice, penne pasta, and mac & cheese cooling in prep unit not manufactured for cooling. Employees stated all items were cooled and then put into portioned bags. CDI - All bags above 70F were discarded. Bags below 70F still cooling were taken to walk in to cool rapidly.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored at counter at bar. Buckets at bar were reading at 50 ppm quat sanitizer.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go bowls at server line stored with food contact surface up. Storage does not prevent contamination from servers touching food contact surfaces and misc. contamination.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cutting boards at prep tables throughout facility in need of replacement or resurfacing; crevices from cutting too deep to clean. 4-501.11 Maintain equipment in good repair. Observed multiple drink coolers at bar not working properly with standing water in bottom. Observed multiple split/broken gaskets in reach in and prep units in facility. Observed rusted shelving in prep units and clean dish area. Repair and/or replace items as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of bar equipment, inside reach in units, gaskets, and air filters on ice machine in need of cleaning. Increase cleaning frequency.

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 broken/missing tiles by grill in kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout facility.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and not use a barrier such as a paper towel to turn off the faucet. CDI- PIC instructed employee to rewash hands.

4-703.11 Hot Water and Chemical-Methods - P Observed clean dishes on the expo line with food debris. Observed dishes stored as clean on the dry dish rack with wing sauce residue. CDI- PIC moved all items to the dish washing area for cleaning. REPEAT.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed the following items without a date mark: lettuce, goat cheese, and cooked cabbage. CDI- PIC stated that goat cheese and lettuce had been opened yesterday. The cooked cabbage was cooked Sunday. PIC back dated items. REPEAT. **Points not escalated due to major improvements in datemarking. No items exceeded the 7 day hold time.**

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 sugar, spices, and grits not clearly labeled.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans stored with other cans. CDI- relocated cans to the office. REPEAT.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the microwave with food debris in the pizza prep station. Cleaning needed. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf In back corner of cook line, observed handsink with food inside of it. CDI- Sink needs to be cleaned out immediately and spoke to PIC about only using handwash sink for handwashing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf In corner of kitchen beside reach in cooler, observed handsink with no paper towels. CDI- Paper towels were provided.

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 In walk in cooler, observed box of open oysters with no tag. CDI- PIC voluntarily discarded oysters.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three scoops with food debris stored with clean utensils. CDI- Items were removed to be recleaned.

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 the following items not date marked: corn, black beans, feta cheese, sauerkraut, rice, spinach, hot dogs, lettuce, spinach dip, spinach, tomatoes, ham and sausage. CDI- PIC knew when some items were prepped or opened and was allowed to date mark. Those items that PIC had no memory when opened or prepped were 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 the following items with expired time window: hamburger-12/10, corn beef-12/16, turkey-12/19, ham-12/19, chicken-12/19. CDI- Items were voluntarily discarded. Spoke to PIC about new date marking system to fix issues.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Found three dented cans being stored with other cans. CDI- PIC voluntarily discarded cans.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris in gaskets in reach in unit. Advised PIC that cleaning needs to be done. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Handsink in back corner of cook line was leaking. PIC called maintenance and maintenance is coming by tomorrow to repair the leak. Sink is also clogged causing water to drain slowly, likely cause of this is food being dumped into the sink. Sink will be cleaned out immediately. 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 floors in need of cleaning. Advised to clean floors. REPEAT.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. REPEAT VIOLATION. Observed build up in the ice machine. Advised to clean more often.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed beef that is partially cooked, cooled in the walkin cooler, then stored in the pull out drawer underneath the stove. CDI - advised to discard product. Educated that an application needs to be filled out and signed by Environmental Health Specialist; batches of material need to be labeled; cooling logs need to take during this process. Advised to store product raw, then cook per order, no interupting cooking process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product in the temperature danger zone at the salad prep unit. Refer to temperature chart. CDI - educated proper refrigeration temperatures. Pulled all product to freezer for a rapid cool; all food in currently in compliance. Advised to service equipment or get a new one. Ambient air is at 51F. Will not be using equipment until fixed or replaced. Time control is also suggested to facility and TPHC procedures have been emailed. VR

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed salad prep unit in need of servicing. Refer to violation 20 for cold holding.

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 build up of food debris in gaskets in reach in unit.

5-205.15(B) Maintain a plumbing system in good repair. Observed handsink plumbing in disrepair in the back of the kitchen. Advised to repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors in need of cleaning. Advised to clean floors.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. REPEAT VIOLATION. Observed build up inside the ice machine. Advised to clean more often.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce not meeting time/temperature criteria, refer to temperature chart. CDI - educated that product must cool from room temperature to 45F in 4 hrs. Relocated product to freezer to rapidly cool. Product at proper temperature

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and rice out of temperature. Refer to temperature chart. CDI - discarded rice; educated to not overstack product. Pulled the lettuce to cool down and put ice on top of lettuce.

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 pimento dated 6.5.18, has exceeded time/temperature criteria by one day. CDI - educated PIC about date marking and cold holding time criteria. Discarded product.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed light bulb out underneath the hood. Observed standing water in the pizza reach in unit. Advised to repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors in need of cleaning.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -Pf. Observed handsinks being used for purposes other than washing hands such as dumping food into handsinks and using handsink water to fill up steamers. CDI - educated to only use handsinks for handwashing. No dumping food into sinks. Only handwashing.

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 from the date that is recorded on the tag. -Pf REPEAT VIOLATION. Observed two shellstock tags not in chronological order. CDI - placed the tags into proper position by 'sell date'. Facility is doing a great job by retaining the tags with the batch of shellstock along with writing the sold date on each individual tag.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two push slicers stored with a substantial amount of dried old food debris on them. CDI - brought to dishpit for a cleaning procedure. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed black and red build up inside the ice machine. Advised to clean more often.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Obseved cleaned items wet stacked on the storage rack. Advised to allow items to air dry.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed one light bulb out underneath the hood. Advised to provide a new light bulb.

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 non-food contact surfaces of equipment dirty with build up; clean outside and inside of equipment.

5-402.13 Maintain sanitary sewage system.-P Observed floor drain at the bar area clogged. CDI - PIC took a plunger to floor drain. Fixed issue onsite.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors dirty througout kitchen. Advised to clean underneath and behind equipment.

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 from the date that is recorded on the tag. -Pf Observed container of shellstock in reach in unit without the shellstock tag retained with those oysters. Observed a few shellstock tags out of order per sell-by date. CDI - educated PIC and food employees that the shellstock tag must remain with those oysters wherever they are moved throughout the kitchen. Educated to keep the shellstock tags in chronological order per the date of when that last shellstock from that container has been sold. Placed tag with the shellstock in the reach in unit. Put the tags in chronological order.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed seared pork that is not cooked all the way in pull out drawer at the grill. PIC, states this is a company wide Standard Operating Procedure with the seared pork. Food employees sear the pork 'day - of', cool it down, and store in pull out drawer underneath the grill. CDI - PIC discarded product; EHS educated that food employees shall not interrupt the cooking process. Once the product begins heat treatment, then it shall cook all the way through or per order per customer. Facility needs application to continue 'non-continuous cooking'. EHS emailed application to facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two items in the temperature danger zone in flip top units. Refer to temperature chart. CDI - product was overstacked. PIC and food employees understand to not overstack. Removed excess items from container.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed one commercial package of spinach opened up yesterday with no date label on product. CDI - placed date label on product. PIC and food employees understand date marking criteria.

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 wiping cloth not stored in the sanitizer solution. CDI - put rag all the way in the bucket's solution.

4-501.11 Maintain equipment in good repair. Observed reach in gasket in disrepair on the cook line. Advised to replace gasket. Reach in holding at proper temperature.

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 gaskets, and inside freezers, and other equipment dirty with debris. Advised to keep clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from in between tiles in certain areas of the kitchen such as right at the handsink by the beer walkin cooler. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris on floor throughout kitchen. Advised to keep clean.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees not washing their hands before putting on gloves before food preparation. CDI - educated to wash hands before putting on gloves before food preparation.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf REPEAT VIOLATION Observed handsink in the back of the kitchen that is blocked. CDI - moved trash can advised to keep handsink open for access. 5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed containers stored in handsink and handsinks being used for activities other than handwashing.

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 REPEAT VIOLATION Observed box of oysters in walkin cooler without tag. Observed oyster tags NOT in chronological order. CDI - educated about proper oyster tag compliance. Advised to keep tag with the shellstock still in use for sale, until the last shellstock tag is sold, then date label the tag when the last shellstock was sold and store with the rest of the tags in chronological order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 'clean' items stored on rack with food debris on food contact surfaces. CDI - educated to spend more time washing and rinsing and using spray arm to get rid of food debris before sending through dish machine. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine with build up at the ice cute. Advised to clean more often.

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 3 containers of pico dated 8.16.17. Product held over by 1 day. Observed spring mix dated incorrectly with a date of 8.14.17. CDI - educated about proper date marking criteria. Discarded 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 quat sanitizer bucket concentration less than 100 ppm. Advised to refill more often. Advised to use sanitizer test strips more often. Educated to soak wiping cloth in sanitizer before storing in bucket to keep wiping cloth and solution at equilibrium.

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 scooper handles stored in the food. Advised to not store handles in food. Educated to leave out of food if the handles are going to fall in.

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. REPEAT VIOLATION. Observed dirty equipment throughout. Advised to keep equipment clean (gaskets, doors to reach in units, inside units).

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handsinks in need of trashcans. Advised to place trashcans at every handsink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing throughout kitchen creating a difficult cleaning environment. Food debris has been pushed inbetween tiles throughout kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors throughout facility in need of cleaning. Behind ice machine, drink machines, and grease pits. Advised to keep clean.

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 employees recontaminate hands during handwashing procedure by bare hand contacting sink faucets when turning faucets off. CDI - educated to turn faucets off with paper towel to prevent recontamination.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed back handwashing sink blocked by a trash can. CDI - advised to relocate trash can out of the way.

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 all tags for the month of April with no dates written on tags of when the last shellstock was sold from that batch. CDI - educated PIC and food employee to write the date on the tag of when the last shellstock from that batch was sold.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature at the flip top unit acress from grill. Observed product out of temperature at the salad prep unit. REPEAT VIOLATION. Facility has been keeping up with temperature logs. Temperature logs state that product is getting above 45F during/after lunch rush. Facility also was not using the routine ice blankets over the product at the salad prep unit. CDI - advised to pull product to stand up refrigerator to rapidly cool (product currently cooled and at proper temperature). Advised to work out of the reach in unit. Food employee brought out the ice blankets to keep food at proper temperature. New General Manager states that the facility will be getting a new flip top unit for the salad prep unit. VR

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items wet stacked on storage rack. REPEAT VIOLATION. Advised to air dry after cleaning procedure.

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 food debris build up in the gaskets to holding units. Observed debris build up on racks in walkin cooler.

5-205.15(B) Maintain a plumbing system in good repair. Observed back handsink in kitchen leaking from p trap. There is a 5 gallson bucket underneath p trap to catch the leaking water; water is being disposed in can wash. Advised to fix plumbing.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed broken glass and debris on floor behind equipment throughout facility.

2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Observed food employee eating in the kitchen. CDI - advised to not eat in the kitchen, but to eat in a designated area.

6-301.14 Post a handwash sign at each handsink. Observed bar handsink without a handwashing sign. Advised to get handsign. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer at bar handsink instead of hand soap. CDI - advised to provide handsoap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink in kitchen without papertowels. CDI - provided papertowels to the dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed large immersion blender stored as clean with food debris still on food contact surface of equipment. CDI - sent through cleaning procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. VR. Observed consistent issues with cold holding in the prep units. Refer to temperature chart. CDI - emailed TPHC procedural paperwork to facility if facility managers decide to place TCS product on TIME control. Walkin cooler and reach in units working and holding product at proper temperature, so moved all product out of prep units to reach in and walkin cooler.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed 'in home use' pesticide at the bar area to spray for insects underneath the tap. CDI - removed item from premises.

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 in walkin cooler either covered in large bulk plastic containers or tightly wrapped in plastic wrap. CDI - educated to leave products uncovered when cooling; allow the chicken to fully cool to 45F before individually wraping 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. REPEAT VIOLATION. Observed quat sanitizer buckets throughout the kitchen at 100 ppm. CDI - advised to switch solution more often; advised to refill buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed items wet stacked on the storage rack. CDI - removed items from each other in order to air dry.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags not in chronological order. Observed shellstock tags not being labeled with date the last shellstock from that container was sold. CDI - advised to place tags in order by date. Educated that the tags need to be labeled with a date the last shellstock from that container was sold.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two slicers stored as clean with food debris on the food contact surfaces of equipment. CDI - brought slicers through a cleaning procedure. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed black and pink mold build up in the ice machine bin. Advised to clean more often.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature in the prep units. Refer to temperature chart. CDI - discarded product; educated that prodcuct must be at 45F or less under cold holding conditions. Flip top units are not meant for cooling product; EHS advised to put product on TIME control, work out of reach in units/walkin cooler, put lids on the containers, or prep less product. Facility will be taking daily temperature logs throughout the day on each 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 buckets with a weak concentration of about 100 ppm. Advised to switch solution more often throughout the day to have sanitizer buckets at the proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on the storage rack. Advised to allow continers to air dry.

4-502.11(A) Maintain utensils in good repair. Observed one utensil that was torn and not in good shape. CDI - PIC discarded utensil.

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 not using a clean barrier to turn off the faucet when washing hands. CDI - educated about proper handwashing procedures and advised to use paper towel as a clean barrier to turn the faucets.

6-301.14 Post a handwash sign at each handsink. Observed handsink at the bar without a handwashing sign. CDI - provided handwashing sign. 5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice dumped into handsink. CDI - advised that handsinks are only for handwashing.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed employee handle raw meat with gloves and begin to touch rags, utensils, and other equipment. Observed dishwasher handle dirty dishes and then handle clean dishes without discarding dirty gloves. CDI - educated employees on when to switch gloves; advised to switch gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in the flip top cooler. Refer to temperature chart. CDI - removed product to reach in/walkin cooler to cool down.

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 boiled eggs for salads exceed time/temperature criteria by 1 day; product was labeled 5.5.16. CDI - educated about date marking criteria; discarded product.

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 deli meats wrapped in plastic wrap and cooling. CDI - educated about proper cooling methods and advised to cool product down before putting into individual portions wrapped in plastic.

4-903.11(C) 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. Observed single service articles stored next to sanitizer bucket and under the grill; observed splash/contamination on food contact portion of article. CDI - removed articles from splash zone.

5-205.15(B) Maintain a plumbing system in good repair. Observed handsink P-trap by dishpit dripping.

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 that canteloupe and tomato has been prepped and sliced and placed into flip top cooler without cooling down properly. Observed that their flip top coolers work properly, but I explained and educated that flip top coolers are for cold holding not designed to quickly cool products. CDI - moved products to walkin cooler to quickly cool. Refer to temp chart for cooling temperatures.

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. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed all sanitizer buckets not at the proper concentration. Observed that one sanitizer bucket was stored on the floor. CDI - moved to a proper place off of the floor.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed that the floors throughout the facility was dirty along with other attachments.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes, shredded cheese stored in prep cooler measuring 50-51 degrees; CDI all products pullled and placed in bottom prep cooler seperated into shallow pans with less product to cool back down and to hold a uniform temp. (manager) stated that unit has been repaired and is still not functioning properly and they wish to try TPHC procedures for items. (TPHC form emailed to manager)

(general comment) 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers / customer cups stacked wet in kitchen area. 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 multi-use plates store exposed to customer contamination in dining room. CDI plates properly stored protected.

(general comment) 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. (fryers, shelving etc)

(general comment) 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (flooring throughout)

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 dates written of last shellstock sold for the past month. CDI-through education.

Wash fruits and vegetables prior to use. Observed stickers left on avocados that were stored as already washed in prep unit.

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 scoops stored in chicken salad and shredded cheese.

4-501.11 Maintain equipment in good repair. Observed corroded shelving in walk in cooler.

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

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 food splatter and mildew from walls.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans and slicer stored clean with dried food debris. Also observed mildew build up on interior of ice machine. Pans and slicer taken to be rewashed. VR on ice machine. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in top of prep cooler above 45F. See temperature chart. Prep cooler has been noted on past two inspections for being unable to hold correct temperature. VR for unit. REPEAT.

4-501.11 Maintain equipment in good repair. Observed several warped and melted plastic pans being used. Also observed corroded and chipped shelving in walk in cooler.

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 on floors and walls especially around perimeter of kitchen, walk in coolers and behind equipment. Cleaning also needed on shelving in produce/meat cooler.

Hand sinks shall be used for hand washing only. (5-205.11) Observed food and ice being dumped in hand sink. CDI-through education.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed dried food debris on pans stored as clean. CDI-taken to be cleaned.

Store TCS items cold at 45F or below. (3-501.16) Observed two prep coolers not holding correct temperature. See temperature chart for violations. All TCS items taken to walk in cooler until unit is repaired. VR.

Consumer advisory needed for raw or undercooked items. (3-603.11) Observed one item (Sirloin under Skinny plates section) missing asterisk for consumer advisory. CDI-manager contacted corporate about menu. VR

Use proper cooling methods. (3-501.15) Observed two small pans of diced cooked chicken cooling in plastic bags in prep cooler. Cool items vented and in walk in cooler to ensure rapid cooling.

Properly air dry utensils. (4-901.11) Observed pans stacked wet.

Designate separate area for employee belongings to prevent contamination. (6-305.11) Observed employee cell phone stored inside dish on cutting board.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed a couple soiled knives stored on magnetic knife holder amongst clean ones. CDI-taken to be re-washed.

Store TCS food cold at 45F or below. (3-501.16) Observed large prep cold unit across from grill holding temperature above 45F. PIC stated cooler was holding 40F at 11am. All TCS products moved to walk in cooler. VR

Properly store wiping cloths. (3-304.14) Observed cloth stored under oyster shucker. PIC stated this is to keep utensil from moving while in use. Store cloth in sanitizer while not in use to keep bacteria from growing or use single use cloths for each time oyster is shucked.

Properly air dry utensils. (4-901.11) Observed large amount of cups and pans stacked wet.

Non food contact surfaces shall be clean to sight and touch. (4-602.13) Cleaning needed on non food contact surfaces of deli slicer and in utensil containers.

The date when the last shellstock from the container is sold or served shall be recorded on tag or label. All tags shall be kept in chronological order correlated to the date that is recorded on the tag. Observed shellstock tags not in chronological order and no dates recorded of last shellstock item sold. CDI-through instruction.Partially cooked fish such as salmon shall have proof of parasite destruction or being aquacultured. PIC stated that salmon is offered undercooked to the consumer and that it is farm-raised but could not provide proof being farm-raised.

Food contact surfaces shall be clean to sight and touch. Observed build up on ice machine. CDI-cleaning started.

Use proper cooling methods. Observed large pot of chili cooling in ice bath. Ice was only filled halfway up pot and chili had not been stirred. Middle temperature was 154F and temperature around ice was 94F. Chili had been cooked 45 minutes prior. Ice filled around pan. PIC said chili would broken down into small portions, put in an ice bath and placed in walk in cooler.

A hand sink shall be only for washing hands. Observed bucket stored in hand sink. CDI-removed.

GC: Store TCS food cold at 45F or below. Facility uses hot sauce made with butter and sauce is left out at room temperature. Provide food analysis to determine if sauce is considered TCS. CDI-hot sauce discarded. Facility will make large batch, keep refrigerated, portion out into pans and use TPHC to hold out of temperature.

Food shall be protected from contamination while being prepared. Observed raw hamburgers being prepared beside hand sink with potential for contamination from dripping hand soap dispenser.

Properly air dry utensils. Observed clean pans stacked wet on shelving.