BRAZWELLS PREMIUM PUB

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed several flying insects in the kitchen mostly in the dish pit area. EHS obsevred that facility had open-atmosphere doors open without the use of air curtains or fly fans. CDI- PIC turned on fly fans during inspection. -1-

4-501.11 Maintain equipment in good repair. EHS observed a leak from the AC split unit in dish area. Leak is being caught in a secondary container which is also leaking into the 3 compartment sink. Repair. -0- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed rusting shelving throughout facility in lowboy coolers, racks in walk in cooler, and racks used to store equipment. Repair/replace. -0- 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. EHS observed several damaged spatulas with pieces of plastic missing and damaged handles that left the item no longer smooth and easily cleanable. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed both dumpsters with doors open during inspection. -0.5- **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. EHS obsevred some build up on ceiling tiles in kitchen. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed a container of chili cooling in walk in cooler with no temperature change after 30 minutes. EHS found the chili covered with a lid on a speed rack in the corner of the walk in cooler. The product still has 1 hour to reach 41F. EHS observed ham and turkey that were being cooled in prep unit. After 30 minutes there was no change in temperare. CDI- PIC put the chili into a shallow pan to cool rapidly. Ham and turkey were placed in walk in cooler. See comments section. **REPEAT** -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. EHS observed employees preparing and handling food with bracelets on. -0.5-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed multiple metal pans stored in clean dish storage that were stacked wet. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed both dumpsters with doors open during inspection. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plastic containers with visible residue present. Observed a few dishes with sticker residue present, dishes were stacked so that the sticker residue is touching the food contact surface. CDI- Items were taken to dish machine to be w/r/s. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 Italian wedding soup cooling in WIC. PIC stated that it had been cooling since 10:45AM and EHS temped product at 82 during inspection. Product did not make the two hour cooling window to hit 70F. CDI- PIC voluntarily discarded soup. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 Italian wedding soup cooling in walk in cooler covered tightly with plastic wrap. Employee stated that they did not check temperature but figured it had cooled down enough to be covered. CDI- Soup was voluntarily discarded. **REPEAT** -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up on the outside of equipment in the kitchen. 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. Observed build up on floors, walls, light fixtures and ceiling in facility. More frequent cleaning is recommended. **REPEAT** -0.5-

6-303.11 Provide required lighting intensity. Observed that the lights in the walk in cooler are extremely dim. EHS had to use light in walk in cooler to see labels. Increase lighting. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverages stored on prep unit while active food preparation was taking place. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys stored on prep unit while active food preparation was taking place.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee go into walk in cooler, touch face, them return to prep raw salmon. CDI- EHS and PIC intervened and food employee discarded gloves and completed a correct hand wash.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in grill drawers were not at 41F or below. EHS observed cooked Brussel sprouts, cooked pasta, grilled onions, grilled peppers, a container of sliced cheese, shredded cheese and two pans of chicken were voluntarily discarded. PIC stated that salmon and hot dogs in the drawer were placed in there within the last 1 hour, these items were moved to the WIC to rapidly cool. See temperature chart. EHS observed that ambient temperature of unit is 48F. Facility is using other prep units/lowboys to store food while the grill drawers is in disrepair. 3-DAY VR Required. 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). Observed cooked Brussels sprouts, cooked noodles, chili and cut tomatoes without a date mark. PIC stated that the items were taken from larger batches in WIC. CDI- A food employee and PIC were able to verify that the products were cooked within the last 7-days and were allowed to date them accordingly. **REPEAT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed milk wash for fried chicken held on TPHC without a time logged for today. EHS observed milk wash already out of temperature control. EHS observed correct log for start/discard times from past days, however, no time notation was done for today. -CDI- PIC added time to log for today. **REPEAT**

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaning chemicals (Fabulouso) stored above food and single use items in dry storage room. CDI- PIC relocated the chemicals to an approved location

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 buffalo dip cooling in a large deep container. EHS observed no change in temperature over a 45 minutes period. CDI- PIC instructed food employees to move dip to smaller containers to allow for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed reduced oxygen packaged tuna that was thawed in drawers without being punctured. CDI- Food employee punched the packaging and EHS provided education. EHS advised PIC to follow manufacturing instructions.

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 heavy build up beside, underneath and around equipment in kitchen. Observed build/debris on ceiling tiles. More frequency cleaning recommended.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all items in salad prep unit above 41F (view temperature chart for more details). PIC stated foods are held in prep unit overnight and no temperature checks are logged. Observed ambient temperature of unit at 56F. -PIC voluntarily discarded all TCS items above 41F (sliced tomatoes, cut lettuce, feta cheese, American cheese, mayonnaise, aioli, pub sauce, tzatziki, onion dip, house-made ranch, spring mix, wedge lettuce, sliced turkey, sliced ham, hard boiled eggs, mozzarella cheese, pasta salad, whipped cream). -Facility has two additional prep units to work out of, and one prep unit is empty due to exclusive use of unit on weekends. Facility will not cold hold in malfunctioning prep unit until it is repaired and holds TCS foods at or below 41F. Facility will operate using other prep units and cold holding equipment until repairs are completed. -PIC called for refrigeration repair. PIC stated repairman will arrive at 2pm today. - PIC will contact EHS when repairs are made and EHS will follow-up. - 3 DAY VERIFICATION VISIT REQUIRED- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed buffalo chicken dip in lowboy held for over 24 hours without a date mark. PIC stated buffalo dip was originally made on 6/1 by referencing large batch of dip in WIC. -CDI- PIC properly added date mark. 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 is not been labeled, or if the label is incorrect. -P -Observed grilled onions and grilled peppers in WIC with cook date of 5/28, exceeding the 7-day maximum timeframe. -CDI- PIC voluntarily discarded the foods. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed milk wash for fried chicken held on TPHC without a time logged for today. EHS observed milk wash already out of temperature control. EHS observed correct log for start/discard times from past days, however, no time notation was done for today. -CDI- PIC added time to log for today. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee drink stored above customer food items in lowboy unit. -CDI- Storage order was corrected by moving employee drink below customer items. -REPEAT-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food that was being stored on speed rack after the cooling process had been completed. Per PIC some food was made the day prior. Food was stored unwrapped on sheet pans among other food cooling. CDI- PIC wrapped items. REPEAT (1.5)

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed milk wash for fried chicken held on time with correct log, however, no time notation was done for today. CDI- PIC added time to log. (0)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice, pico, and fries being cooled in facility. Fries were blanched and pico was prepped this morning at 10 am. Then placed in make table unit to cool.. Observed other containers of pico in walk in cooler still cooling from prep tightly wrapped in containers. EHS observed inadequate cooling rates for stated foods (see temp chart). CDI - Pico in walk in cooler was vented, pico and fries in make table were removed and placed in walk in cooler to quickly cool within time parameter for cooling. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket being stored on same shelf as clean equipment. Designate an area for the orderly storage of employee possessions.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food not being cooled stored in RIF without lids or wrapping.. CDI. wrapping was added

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed skillets used for fajitas with food debris. CDI.Skillets moved to dishwasher to w/r/s For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee beard guard

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bin where clean utensils are stored with debris. CDI.. Bin and utensils were moved for w/r/s

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust on shelving were cleaned dishes are store. Also observed rusting behind nozzles on soda machine.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks on prep top where vegetables are prepared. CDI-PIC moved drinks to employee area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, top layer of portioned blanched fries, chicken wings, and green beans above 41F, see temperature chart. CDI- PIC voluntarily discarded items. Walk in cooler in kitchen out of order when EHS arrived, PIC was in the process of voluntarily discarding items, EHS verified all TCS items were voluntarily discarded. Facility received foods prior to EHS arrival, all foods received put into outdoor walk in cooler. Walk in cooler in kitchen repaired while EHS was on site and ambient temperature recorded at 37F when EHS left. Facility allowed to use walk in cooler. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed labels on larger containers of blue cheese dressing and ranch dressing without legible date labels, labels had been ruined by moisture. CDI- smaller containers of the blue cheese and ranch dressing from the same batch bear legible date marking, larger containers labeled accordingly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mozzarella cheese from 4/8. CDI- PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of seasonings, oils, sugar, and panko bread crumbs with no labels. CDI- PIC labeled all containers.

4-502.11(A) Maintain utensils in good repair. Observed two plastic spatulas that were burned and melted. CDI- PIC voluntarily discarded spatulas.

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 several broken/missing ceiling tiles throughout kitchen and dry storage area. PIC stated they just received tiles and will repair before the next inspection. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility without vomit/diarrhea plan. CDI- EHs provided PIC with written vomit/diarrhea plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed strainer with food buildup in holes. CDI- PIC placed strainer in dish pit area to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave used to heat brownies with food debris inside cavity. CDI- PIC cleaned microwave. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup inside near chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit near dish pit holding TCS foods above 41F. TCS foods in flip top portion of prep unit were put in walk in to cool. TCS foods in lowboy were discarded due to being in unit overnight. EHS instructed PIC to use temporary TPHC (6 hour) and discard until unit can be repaired and verified to maintain 41F and below. Verification required within 3 days. REPEAT -3pts 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed facility with patio walls open without air curtains on. CDI- PIC turned on all air curtains.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer below 150ppm. CDI- sanitizer was replaced with proper concentration of sanitizer. REPEAT -1pt-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed facilities' left dumpster with no drain plug.

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 several broken/missing ceiling tiles throughout kitchen. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed buttermilk in an ice bath at 57F. Observed portioned blanched fries above 41F inside the prep unit. CDI - Buttermilk and ice bath were replaced. Fries were voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths (x2) stored on prep equipment and not inside sanitizer buckets. Observed wiping cloths stored in sanitizer below 150 PPM. CDI - Sanitizer was replaced and wiping cloths were placed in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. CDI - Pans were separated.

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

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Facility keeps 4 hr TPHC time log for buttermilk at batter station. Observed missing time marking for todays buttermilk and some missing time markers for evening shift on TPHC log. Facility holds buttermilk for first shift from 11am-3pm. At beginning of inspection, employee had changed over the buttermilk at 3pm. CDI-Log filled out for 3-7pm tphc. Discussed training for evening staff for TPHC procedures with PIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer solution reading below 200ppm on QAC test strip.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at kitchen handwashing sink. CDI-Signage given to PIC.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few food items on bottom shelf of reach-in uncovered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a couple pans with food debris on clean dish shelf. CDI-PIC placed items in dish pit to be rewashed and sanitized.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pasta salad with prep date 8/9/22 still in walk-in cooler. Facility had just opened and had not discarded yet. CDI-PIC discarded pasta salad.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a couple spray bottles of chemicals without label. CDI-Bottles were either discarded or labeled if identified.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested at clean dish storage.

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. Minor cleaning needed in bottom of hot box, bottom of beer cooler at bar and around shelving in dish room.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor cleaning needed on walls and ceilings as well as ac vent covers in dish room.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back bar handwashing sink. CDI-Soap was replaced by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed prep unit across from fryers holding TCS foods above 41F. All TCS items in unit were discarded during inspection. PIC contacted maintenance during inspection. Unit is scheduled to be serviced tomorrow morning 5/17/22 and will not be used until repair. Facility will use lowboy unit for foods that were being stored in prep unit. Observed buttermilk used for chicken breading station on ice but temping 55F. Buttermilk was discarded and buttermilk will be kept on TPHC. TPHC form was filled out with PIC and discussed procedures. Verification required by 5/19/22.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed ham slices that were recently portioned, tightly wrapped in plastic bags, still above 41F in walk-in cooler. CDI-Discussed cooling methods of food prepped at room temperature with PIC. Food was vented.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in doors.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster for food waste without drain plug.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Updated employee health policy now including reportable illness nontyphoidal salmonella provided to facility via email. CDI

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Handouts and guidance given to facility via email. CDI

4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Heavy buildup observed around nozzle on coffee maker dispenser - above filter pot.

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 ROP fish in walk-in cooler and lowboy with packaging still in tact during/after thawing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer bucket with quat sanitizer concentration too low - below 200ppm

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Ice scoop for large ice machine stored in holder with some buildup in the bottom.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and buildup on surfaces behind prep flip top lids, bottoms of beer coolers, along gaskets in lowboys, on shelving in dish room and outsides of some equipment.

5-501.115 Maintaining Refuse Areas and Enclosures - A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Some boxes, refuse, and other miscellaneous items observed on ground around dumpster area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy debris and build up on manual can opener. CDI-PIC had can opener immediately washed/rinsed/sanitized.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still attached. PIC stated those were a piece of produce not currently washed. All other produce is properly washed before preparation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food build up on racks and bottom of outdoor freezer. Points not escalated for build up being in a different unit. All walk in issues from past inspection are fixed

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed kitchen hand sink blocked by trash can. CDI - PIC moved trash can out of the way.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some dark buildup inside the ice machine and some mold on one of the outside bar soda guns. Cleaning of both began during the inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two unlabeled shakers, one of ranch dressing powder, the other of cinnamon.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed some of the walk in cooler racks showing some rust. Other items have been repaired and are now in good condition.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks on left side of walk in cooler in need of cleaning. Also observed exterior of shakers for ranch powder and cinnamon need better 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. Observed floor of walk in cooler missing several tiles.

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 mashed potatoes cooling in too great of volume to meet required cooling parameters. CDI moved to shallow pan and spread out and proper cooling rate achieved.

4-501.11 Maintain equipment in good repair. Observed reach in gasket and gaskets on prep units 1 and 3 in need of replacement.

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 facility still has roof leak and floor in walk in cooler damaged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris. 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 ceiling leaking in two spot in kitchen area. Observed floor damaged in walk in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous tcs foods in prep unit 2 held at greater than 41 degrees. Items placed on tphc for evening until unit can be repaired. verification required.

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

4-501.11 Maintain equipment in good repair. Observed prep unit 2 in need of repair unable to maintain temps.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at facility unable to provide sufficent hot water . Plumber arrived and water heater turned up and water reached 120 degrees.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Cheese sauce and marinara recorded < 135F (see temp chart) in food warmer. CDI: cheese sauce reheated to 168F and marinara sauce to 172F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Multiple items inside flip top prep cooler not dated properly. Bolognese and spaghetti noodles inside undercounter cooler made yesterday not dated. Noodles inside walk-in cooler not dated. CDI: all items were properly dated during inspection.

General Comment: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. No time recorded on blanched fries held on TPHC. CDI: proper time was written in.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit fly presence in kitchen and back bar area. Continue to work on effective pest control. Notify pest control company.

General Comment: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Staff observed with watches working with food. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Waitress staff with fingernail polish and artifical nails working with food. CDI: staff donned gloves. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Staff not wearing hair restraints working with food.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cups with handles in kitchen dish area wet stacked. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

General Comment: repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Worn frayed cutting boards stored at dish area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in flip top cooler measuring above 41F. CDI by removal to walk in cooler to rapidly cool. All items measured below 41F by end of inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed eggs being cooled from ambient temperatures in walk in cooler while tightly wrapped. CDI by venting to allow proper air flow.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of cups at server station.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue build up on outside of containers stored as clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling tile in kitchen area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris build up on inside of ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored as clean with visible debris build up. CDI by removal to dish machine for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes stored in hot box measuring below 135F. CDI by reheating.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris build up on floor of walk in cooler.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of cups at server station.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service articles stored on floor in dry storage area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored and fraying cutting boards in kitchen prep area. 4-501.11 Maintain equipment in good repair. Observed reach in cooler with damaged gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf with heavy debris build up.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and recontaminate by touching faucets with bare hands. CDI by intervention and instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employees cutting lemons and limes with bare hands. CDI by intervention and discard.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer measuring at 0 ppm. Upon further investigation, chlorine reservoir found to be empty. CDI by replacing reservoir and priming to reach proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara and queso in hot box measuring below 135F. CDI by reheating to proper temperature.

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 eggs in cooking pot filled with water on prep surface. employee stated that after cooking the eggs were put in an ice bath but the ice had melted and nothing further was done. CDI by removal to walk in to rapidly cool.

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

Observed cooked pasta under ground beef. Observed raw carrots over ready to eat lunch meat. Observed shelves collecting residue, open sheet pan of fries below. CDI - reorganized. 3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P

Observed pimento cheese and pasta not dated. CDI - dated with proper date. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

Observed soiled dry cloths on counter throughout facility. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

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

Observed lights in office and outdoor store room not shielded or shatterproof, freezer stored in office, ice machine stored in store room. Observed hood filters removed and residue present on interior, protect food from possible contamination. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed French fires cooling in walkin, fries in contact with top shelf on one pan, debris from shelf in pan on another. CDI - Discarded fries in areas effected. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P

Observed sticker residue on exterior of storage container, stacked. Observed residue collecting on interior of pan. Observed spatula handles damaged and one spatula blade damaged. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf CDI - removed or cleaned

Observed no clothes in sanitizer bucket. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed one knive with blade in contact with flip top cooler lid. 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 lights not sheilded or shatterproof in dry storage, ice machine present. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee not wash hands after drinking from beverage and before putting gloves on. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a package of fully cooked pulled pork stored on the same sheet pan as a raw beef roast and raw shell egg wash stored above french fries on the prep. line. CDI- storage rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling cellular phone with gloves on without changing gloves afterwards. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in a flip top cooler above 45F (see chart). CDI- foods placed on TPHC and will be discarded if not sold within 4 hours.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed the facility using approved TPHC procedures for French fries. The facility placed fries out for service 20 minutes prior to my arrival but did not have a time sticker on them. CDI- timesticker added.

4-501.11 Maintain equipment in good repair. Observed a flip top reach in cooler with an ambient air temperature of ~58F. Foods in the unit were placed on TPHC for the lunch rush and will be discarded if not sold within 4 hours. Instructed PIC to monitor cooler temperatures and call for repairs if the cooler cannot maintain foods at 45F or lower.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles in the walk in cooler, missing ceiling tiles above a salad prep. cooler, and peeling paint around the door frame near the salad prep. cooler. Improvements made since previous inspection (floor completely replaced and wall covered in stainless steel in certain areas). PIC indicated the door frame and ceiling tiles would be replaced within the week.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one box of lettuce stored on top of a box of raw chicken in the walk in cooler and raw bacon stored over bloody mary mixes in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a flip top cooler above 45F (see chart). Observed cheese slices stacked too high above the fill line in a flip top cooler (see chart). CDI- all foods were relocated to the walk in cooler for cooling. Advised PIC to discontinue use of flip top cooler until it is operating at 45F or below.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies around the bar patio in the back of the restaurant.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers, plastic 'bus' tubs used for food storage, and metal mixing bowls stacked while wet. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store clean dishes, equipment, and utensils to prevent contamination. Observed speakers and a cell phone stored on top of cleaned ceramic soup bowls.

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 deteriorated tile grouting along the cook line in the kitchen and peeling paint at the doorway near the salad preparation cooler. PIC informed me that the floor is scheduled to be replaced in July of 2016.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee use hand sink for filling containers with water and dumping water down the hand sink drain. CDI by instruction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers used for food storage stacked while wet.

4-501.11 Maintain equipment in good repair. Observed 3 shelving racks in the walk in cooler beginning to show signs of rust.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed deteriorated tile grouting along the cook line in the kitchen. 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 debris accumulation on the floors around the salad prep. cooler and below reach in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener blade with dried debris on it. CDI- item was recleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced tomato and tomato/lettuce combos in a flip top cooler overstacked and above 45F and one container of pasta in a reach in cooler above 45F (see temp. chart). CDI- foods were placed into walk in cooler for cooling. Improvements made since last inspection.

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 corn chowder soup with a preparation date of 10/22 in the walk in cooler. CDI- product discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using time as a public health control for blanched fries. The facility was holding fries at room temperature near the fryers without a time sticker and the facility has not yet filled out the TPHC procedural template. CDI- Helped PIC fill out procedures, added time stickers to new batch of fries.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 unlabeled chemical spray bottles. CDI- products were discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at the bar located in the back of the restaurant.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on the clean equipment storage racks.

4-501.11 Maintain equipment in good repair. Observed 2 torn gaskets on a flip top reach in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tiles and deteriorated tile grouting along the cook line and peeling/bubbling paint at the doorway between the dish machine and the flip top salad cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored at the back of a flip top preparation table. Beverage was relocated. Improvements made since last inspection.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee cutting lemon wedges without gloves on. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with food debris accumulation on it, 3 soiled utensils stored clean, and 2 soup bowls with debris accumulation on them. CDI- items set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods in a flip top cooler above 45F (see chart). PIC stated temperatures were taken this morning and foods were below 45F. CDI- foods were placed on TPHC and will be discarded by 3:00PM. PIC stated maintenance request has been submitted.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/F Observed facility keeping blanched fries out at room temperature without proper documentation or time stickers. CDI- TPHC sheet provided today.

4-501.11 Maintain equipment in good repair. Observed 2 rusty shelves in the walk in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 scored cutting boards. PIC discarded during inspection.

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 damaged tiles and deteriorated tile grouting along the cook line and peeling/bubbling paint at the doorway between the dish machine and the flip top salad cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored over clean utensils, on food prep surface with food present and above prep unit. CDI- removed ; instruction provided

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 raw fish handled with glove and gloves changed without hand wash. CDI- instruction provided

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear hand sink blocked. Ensure hands sinks are never blocked to promote hand washing. CDI- removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple pans with sticker residue and one slicer put away with excessive food debris on blade and guards. CDI- removed to re-clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods above 50 F in prep units(see temp chart). CDI- placed on TPHC, any of these must be discarded if not sold by 300 pm

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple soiled wiping cloths in use and stored on cutting boards. CDI- instruction provided

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. Observed food employee walk in from cooler with with food in gloved hand, change gloves and not wash hands. CDI- instruction provided

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed tea nozzle and multiple containers stored as clean with food and sticker residue on them. CDI- removed to re-clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed all foods in walk in cooler at 46-47 F. CDI- pic voluntarily discarded all open, TCS foods

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed multiple cooked TCS foods in under unit with no date marking. CDI- date marked

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Observed steak and salmon wioth no disclosure.VR

2-301.14 Wash hands before donning gloves. - P Observed multiple food employees shedding and donning new gloves with no hand washing between.

3-301.11 Prevent Contamination from Hands; No bare Hand contact of ready to eat foods. - P,PF Observed food employee bare hand avocado and cheese on toast. CDI- instruction provided; gloves donned

4-501.114 Ensure Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature and Concentration - P Observed dish machine not sanitzing; 0 ppm. Sanitizer bottle empty. new bottle installed and unit primed

3-401.11 Rar proteins shall be cooked the first time to final cook temperatures. - P,PF Observed raost beef cooked yesterday cut to reveal inside had not hit final cook temperature as no textural change had occurred in the center. CDI- reheated to above 165 F. Printed FCT scale

Maintain cold held TCS foods at 45 F or colder. Observed rice, pimento cheese and sliced cheese above 48 F. CDI- removed to flash cool

3-501.17 Open, Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be properly Date Marked - PF Observed cooked roast beef in prep unit and walk in cooler and pasta in walk in cooler not date marked. CDI- removed to date mark

3-501.15 Use approved and effective Cooling Methods to cool TCS foods.- PF Observed pasta salad at 70 F cooling in high volume covered containier in walk in cooler. CDI- removed cover

2-301.14 Food employees shall wash hands between glove changes. Observed multiple food employees changing gloves without wshing hands in between. CDI- instruction provided

3-301.11 Food employees shall not bare hand contact ready ot eat foods. Bartenders bare handing drink garnishes. No utensil for dispensing garnishes present. CDI- corrected through instruction

4-601.11 Utensils shall be clean to sight and touch. Observed multiple utensils and containers with visible debris or sticker debris. CDI- removed to re-clean

3-501.16 Cold held TCS foods shall be maintained at 45 F or colder at all times. Observed all TCS foods in one prep unit to be 50 - 60 F. CDI- all TCS foods removed to walk in cooler

3-501.18 Opened, ready to eat TCS foods shall be discarded when they exceed time / temperrature requirements. Observed TCS foods at 44 F past 4 days CDI- discarded3-501.17 Opened, ready to eat TCS foods shall be clearly date marked. Observed multiple containers of TCS foods with illegible dates. CDI- discarded

3-305.11 Food shall be stored to prevent contamination from the premises. Observed open container of hash browns in walk in cooler stored under cooling unit with excessive dust accumulation on vents. CDI- removed

4-501.11 Equipment shall be maintained in good repair and proper adjustment. Observed temperatures of all foods in walk in cooler at 43-46 F and all foods in one prep unit above 50 F. Facility calling repair technicians.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Maintain equipment clean to sight and touch. Observed badly soiled ice scoop holder holding two in-use ice scoops. Holder had soiled interior bottom as well as a piece of soiled plastic wrap at the bottom. CDI - All items were removed and cleaned.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Properly date mark TCS RTE foods which are held for more than 24 hours after preparation or opening. Observed several items not date marked - opened jug of milk, opened carton of heavy cream, cream cheese, feta cheese, assorted bagged cheeses, opened jug of TCS Caesar dressing. CDI - voluntarily discarded or date marked.

3-302.12 Food Storage Containers Identified with Common Name of Food. Properly label foods removed from original container such as oils, flour, herbs, potato flakes, salt, spices, sugar. Observed working containers unlabeled - salt, pepper, parsley, cinnamon, Ranch powder, aioli, seafood breading.

4-901.11 Equipment and Utensils, Air-Drying Required. Air dry utensils before tight stacking. Observed three wet nested metal bowls.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. maintain exteriors of food bins clean. Observed soiled exteriors (breading, flour, etc).

6-201.11 Floors, Walls and Ceilings-Cleanability. Maintain kitchen floor tiles in good condition so they don't collect water and food debris. Observed missing and badly cracked floor tiles in one area of kitchen near ice machine. Replacement of tiles in this area scheduled for next week.