HARVEY`S

5-202.12 Provide at least 100F water at handsinks. Observed front handwashing sink with maximum water temperatures of 80F. All other handwashing sinks had water temperatures greater than 100F. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Styrofoam container of raw salmon stored in container of packaged ready to eat deli meats. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 open gallon jug of whole milk without date mark in walk in cooler. PIC stated that whole milk was opened the previous weekend. CDI - Milk was discarded. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 packages of ROP tuna thawing under refrigeration without being removed from ROP environment. PIC has been advised to read thawing instructions listed on package. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house fly in dish pit area. -0 points-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ice cream scoop stored in container of water with a temperature of 74F. -0 points-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal bowls used to sauce chicken wings stored as clean in a manner that did not promote air drying (wet stacking). -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at can wash station near rear door. -0 points-

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed dumpsters with an overflow of trash bags preventing dumpster lids from closing. -0.5 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of antacid stored with bottles of ketchup and mustard in kitchen. CDI - Antacid was moved to designated storage area. -0 points-

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed cooked chicken stored in plastic grocery bag in walk in cooler. CDI - Plastic grocery bag was discarded. Store foods in materials meant for food storage. -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean on prep table with build up of food debris near blade area. Observed soup ladle, stored as clean on drying rack, with build up of food residue. CDI - Deli slicer and soup ladle were moved to three compartment sink to be washed, rinsed, and sanitized. -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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed single use Styrofoam cups being used as utensils in bins of flour and sugar. Replace single use Styrofoam cups with durable utensil. -0 points-

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of cut leafy greens stored on floor in walk in cooler. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection while cooking, cooling, hot holding, and cold holding were occurring. CFPM arrived after inspection was complete. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed squeegee stored in handwashing sink next to ice machine. CDI - Item was removed by regulator. Sink was sanitized. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two handwashing sinks in kitchen and handwashing sink in restroom. CDI - Paper towels were provided. -1 point-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef stored above cooked chicken wings in reach in cooler. Observed cooked chicken wings stored in bowl on top of uncovered raw chicken wings. CDI - Cooked chicken wings were discarded. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy build up of black residues on inner surfaces of ice machine. Recommend higher frequency and more thorough cleaning. -0 points-

4-903.11(A)(C) Store single-use and single-service articles 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 box of single use food containers stored on floor in dry storage area. -0 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" waffle maker and panini press stored on shelving. Replace "household use only" equipment with ANSI certified equipment. -0.5 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 food splash and residues on storage containers used to store single use coffee filets and coffee accessories. Recommend higher frequency and more thorough cleaning. -0 points-

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no cover for light fixture in storage area used to store excess equipment. -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink near dish machine with a water temperature of 89F. Handwashing sink near prep line had a water temperature of 101F. -0 points-

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 black bean burgers with a date mark of 1/1/2025 in reach in cooler. CDI - Black bean burgers were discarded. All other date marking for TCS foods were found to be in compliance. -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 .

3-501.13 (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 tuna completely thawed in reach in cooler without being removed from ROP environment. CDI - PIC removed ROP packaging and returned to reach in cooler. PIC has been advised to follow thawing instructions written on ROP packaging. -REPEAT- -1 point-

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed digital thermometer readout malfunctioning for walk in cooler. All TCS foods inside walk in cooler were 41F or below. Establishment did not have a secondary thermometer inside walk in cooler. Repair digital readout or replace with secondary thermometer. -0 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed daylight through rear door. Repair or add larger door sweep to rear door to prevent rodent or insect infestation. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of BBQ sauce stored on prep table without lid. CDI - Plastic wrap was placed oven opening. Store food in a manner that will prevent contamination. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in cooler below flip top cooler. Replace gaskets. 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 carboard on shelving under flat top grill and on shelving underneath waffle maker. Remove cardboard or replace with item that is nonabsorbent, smooth, and easily cleanable. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed small wastebins in stalls missing lids. Replace with covered receptables that have lids. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from two handwashing sinks. CDI - Paper towels were provided. -1 point-

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 tuna completely thawed in reach in cooler without being removed from ROP environment. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in prep areas and dry storage area. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of raw chicken wings with a cardboard box stacked on top. CDI - Box was removed. -0 points-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed ice scoop stored on top of ice machine touching surface that is not routinely cleaned or sanitized. -REPEAT- -0.5 points-

4-903.11(A)(C) Store single-use and single-service articles 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 open box of single use cups and open box of single use food containers stored on floor in dry storage area. -0 points-

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 handwashing sink missing soap dispenser. -0 points-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed brunch menu items (steak, eggs) offered undercooked/cooked-to-order with no disclosure or reminder. EHS will return within 10 days to verify facility corrected consumer advisory. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of bleach stored on sheet tray with bowls/plates. CDI: Moved to approved location.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not vermin proof- light visible under door.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed ice cream scoop stored on metal insert pan soiled/dried with crusted ice cream on scoop and in container.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on make table. REPAT VIOLATION.

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 light to moderate buildup on shelving in walk-in cooler. Observed aluminum foil covering shelving between fryers and white freezer soiled with buildup.

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 floor tiles cracked and/or missing throughout kitchen. Observed base coving missing along wall next to dish machine. Observed FRP and corner flashing spearating from wall between back and sink and chemical shelving. REPEAT VIOLATION. 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 black buildup on wall behind dish machine. Observed heavy buildup on floor behind cook line. REPEAT VIOLATION.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedure for vomit & diarrhea cleanup. CDI: EHS provided copy via email for PIC to post in kitchen.

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 beverages stored on prep table next to stove. CDI: PIC voluntarily discarded.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letters for undercooked fish. EHS will return within 10 days to verify facility obtained parasite destruction letters. VERIFICATION REQUIRED.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at 3-vat sink- 0ppm. CDI: PIC replaced sanitizer bottle and primed solution- 150ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed chopper stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. Observed slicer stored as clean soiled with food waste. CDI: Food employee sent to be W/R/S and CIP. 4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed white catch plate inside ice machine soiled with black and red buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken being held below 135F in insert pan on stove. Product prepared @11:30am. PIC reheated product(165F). Observed grilled onions and peppers being held below 135F on counter. Facility utilizing TPHC. EHS provided paperwork during inspection. EHS will return within 3 days to verify TPHC paperwork complete and time stamps in use. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corned beef, prime rib, and au jus being held above 41F in standalone cooler (next to steam wells). Product prepared 08/13/23, 08/15/23, and 08/14/23. PIC voluntarily discarded product. No TCS items to be held in unit until repaired. Facility does not maintain temperature logs. PIC voluntarily discarded product. Observed diced tomatoes and risotto being held above 41F in salad make table. Product prepared 08/14/23 and 08/15/23. Flip top portion of unit unable to maintain TCS food at or below 41F. PIC voluntarily discarded product. Items in unit being placed on TPHC until repaired. EHS will return within 3 days to verify table properly maintaining TCS foods at correct temperature. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cantaloupe and arugula cooling in salad make table. Unit improperly maintaining temperature; unit designed for cold holding, not cooling. Food employee stated cantaloupe prepared @2pm and arugula prepared @1:30pm. CDI: Education provided, TCS products in cooler placed on TPHC until unit repaired, and product moved to walk-in cooler for rapid cooling (<41F).

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed apple crumble stored in reach-in cooler with no lid/cover. CDI: PIC provided lid.

4-501.11 Maintain equipment in good repair. Observed salad make table and standalone cooler (next to steam wells) unable to maintain TCS foods at or below 41F. See violation #22 for details. Observed gaskets torn on make tables on cook line. Observed heavily rusted shelving inside standalone cooler (next to steam wells). REPEAT VIOLATION.

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 floor tiles cracked and/or missing throughout kitchen. Observed base coving missing along wall next to dish machine. REPEAT VIOLATION. 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 black buildup on wall behind dish machine. Observed heavy buildup on floor behind cook line.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy. CDI - Provided foodborne illness handout during the inspection via email. For more information on employee health policy, please visit: http://meck.co/FoodSafety

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash sign at the handsink near food prep sink. Provide

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Improvement with cold holding. Observed sliced prime rib in the walk in temped at 44F, prepped yesterday. Observed several TCS foods in the prep top cooler in front of the cookline above 41F - shredded cheese, sliced tomatoes, cut lettuce, cole slaw, black beans. Unit was at 45F. CDI - Foods prepped a couple days ago were voluntarily discarded, TCS foods prepped today were placed back into the walk in to cooler down to 41F or below. -REPEAT_ For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 black bean burger dated 1/12, exceeding the 7 days. Observed opened feta cheese in the walk in cooler without datemarking. CDI - PIC voluntarily discarded these foods. -REPEAT- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 tuna improperly thawing, tuna was not removed from the reduced oxygen packaging environment. CDI - PIC removed ROP from tuna. -REPEAT-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle and spice containers not properly labeled on shelf over the 2-door counter reach in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food containers on storage rack were wet stacked. Allow to air dry prior to stacking. -REPEAT-

4-501.11 Maintain equipment in good repair. Observed the flip top cooler in front of cookline with an ambient air of 44F. Call for maintenance. Compliance visit will be made to ensure compliance. Facility has another reach in cooler and another flip top cooler. PIC has stated they will use ice temporarily until unit is repaired.

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 tiles missing/broken. Observed wall coves missing. Observed 2 missing ceiling panels.-REPEAT-

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Improvement with cold holding. Observed shredded cabbage in the walk in temped at 43, prepped a couple days ago. CDI- PIC 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 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 various TCS foods not date marked: salsa, cooked mushrooms, taco meat, and goat cheese. Observed ham date marked for 9/30, expired. CDI - PIC 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 just prepped, cut, preportioned corned beef cool improperly in a deep food container. CDI - PIC placed corned beef on a sheet pan to rapidly cool down to 41F and below. -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 tuna improperly thawing, tuna was not removed from the reduced oxygen packaging environment. CDI - PIC removed ROP from tuna.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food containers on storage rack were wet stacked. Allow to air dry prior to stacking.

4-502.13 Single-use and single-service articles cannot be reused. Observed facility reusing plastic mushroom container to store cream.

4-501.11 Maintain equipment in good repair. Observed a couple screws missing from the flip top coolers. Middle flip top cooler lid is not attached. Repair.

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 tiles missing/broken. Observed wall coves missing. -REPEAT-

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 drink stored over dishware. CDI - drink was discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not functioning at handsink therefore no paper towels were available. CDI - PIC provided paper towels.

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, cut, preportioned and wrapped salmon cool improperly in a deep food container. CDI - PIC placed salmon of a sheet pan to rapidly cool down to 41F and below. -REPEAT-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen veggies thawing improper at room temperature. Discussion with PIC on the proper thaw methods. CDI - Placed food in the refrigerator

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two sugars bins not labeled. -REPEAT-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in room temperature water next to the hot holding. Discussion with PIC on the proper storage or in-use utensils.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food containers on storage rack were wet stacked. Allow to air dry prior to stacking.

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 refrigeration gaskets and interior of refrigeration and freezer units accumulating food debris and residue. Clean and maintain. -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 floor tiles missing/broken. Observed wall coves missing. -REPEAT-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the bar handsink. CDI -PIC obtain soap for the bar handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and sliced tomatoes above 41F. Chef stated that these were just prepped and then placed on the prep top cooler. CDI - Chef removed and placed into the walk in cooler to properly cool down to 41F or below.

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 roast beef just cut and proportioning and stacked into a deep metal pan in the walk in cooler. Temperature of the product was 58F CDI-EHS explained this is too large of a portion to cool down properly and they need to place in a single layer on a sheet pan. -REPEAT-

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 some of the dry ingredient bins not labeled.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed refrigeration gaskets and interior of refrigeration and freezer units accumulating food debris and residue. Clean and maintain.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covers on the trash cans in the womens restrooms.

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 tiles missing/broken. Observed wall coves missing. -REPEAT-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu with no asterisk next to a BLT sandwich with a fried egg on top. VR REQUIRED 11/07/2021

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray over raw bacon and butane over RTE bacon. CDI-PIC moved chemicals.

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 prime rib in a large roast at 109F. PIC said it came out at 12:30 (cooking temp) and was cooling like that in the WIC until 2:30. CDI-EHS explained this is too large of a portion to cool down properly and they cut the prime rib in 4 sections. Prime rib cooled down to 80F in 10mins after cutting. They said this will be their new procedure.

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

4-501.11 Maintain equipment in good repair. Observed back panel on prep unit 3 hanging off. Water in the bottom of reach in 1. Bar doors and handles and loose or hanging off in the bar area. 3-comp sink is propped up with pans. 3-comp sink needs to be reattached and resealed. 4-101.14 Copper Use Limitation Observed bar with copper lined Moscow mule cups. EHS explained due to the leaching of copper they can no longer use. CDI-PIC put mugs in a box and set in the office, they do have stainless steel mugs as well.

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 tiles missing/broken. Observed wall coves missing. 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. Vent fans need cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, pork, in prep unit cold holding at temperatures above 41F. CDI. PIC voluntarily discarded the food. REPEAT.

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 multiple cracked dishes in the kitchen. CDI. PIC voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed damaged shelving in the kitchen area opposite the cooking line. Needs to be repaired. 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 build up on floors in the kitchen area. Needs to be cleaned. REPEAT.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed builbs missing in the hood in the kitchen area. Needs to be replaced. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drinks stored at exact same place as customer food. Needs to create an area for it.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed jar stored directly in handwashing sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, pork, salmon, tomatoes, pico, rice, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded the food. REPEAT.

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 rice, pasta, chicken in RI and WI with no date mark on them. CDI. PIC date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice stored under the dish washing sink in the kitchen area. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all the employees working in the kitchen without a hair covering. Needs to wear one everytime when working with food.

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

4-502.11(A) Maintain utensils in good repair. Observed the WI cooler unable to hold food at right temperatures. CDI. PIC repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro wave in the kitchen area. Needs to be cleaned.

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 cracking floor tile in kitchen and behind upstairs bar. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone charging on prep table. Needs to designate an area for that.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon on menu with consumer advisory and no parasite letter on-site. CDI-Manager quickly got letter open-site and wioll be in office from now on.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings being par cooked. PIC explained wings are baked 20mins, then put on a sheet tray in walk-in cooler to cool. This allows them to fully cook wings the next day (monday wing night) CDI-Discussed this process with manager and they will now fully cook wings.

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 wings cooked last night in stand-up at 49F. PIC explained wings are par baked, put on sheet pan in WIC, then after 2 hrs placed in large metal container and placed in stand-up. This process probably did not allow wings to cool properly from previous night. CDI-PIC voluntarily discarded. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in hot well below 135F, cheesde and sweet potatoes were barely above. All containers were in plastic while the grits were in metal and were 152F. CDI-PIC reheated mashed potatoes to 165F and other items were put in metal cotnainers to allow for better heat conducting.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs and pork chops at 43F in walk in cooler, wings at 49F in stand up. Items were in large, thick portions not allowing items to cool properly. CDI-Wings were voluntarily discarded, other items were allowed to be kept for 4 days and taught PIC and manager proeprly cooling methods.

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 prep line with minimal date marking. Feta, mozzarella (also in walk-in) lettuces (3), tomatoes, corn, 2 containers of cooked chicken, and 2 half & halfs. PIC explained the lettuce are a one day items but the rest are kept longer. CDI-PIC datemarked for date of prep.

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 wings cooked last night in stand-up at 49F. PIC explained wings are par baked, put on sheet pan in WIC, then after 2 hrs placed in large metal container and placed in stand-up. This process probably did not allow wings to cool properly from previous night. CDI-PIC voluntarily discarded. Observed cooked pieces of chicken in plastic container, covered and full to the brim at 50F, was made recently but cooling process was incorrect. CDI-PIC put in a metal tray and left uncovered.

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 in use knives stored beside prep units and table. Area had food debris. CDI-PIC took to be washed/rinsed/sanitized.

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 tile missing in kitchen, cracking floor tile in kitchen and behind upstairs bar. *SIDE NOTE* Please add a door handle to the inside of the walk-in cooler, will help keep unit working properly if food employees can shut from the inside.

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 a 1/6 pan of grits at 71F and a 1/6 pan of sausage patties cooked at 9am at 80F on the prep table next to the grill. CDI (corrected during inspection) both items were discarded at 1:30pm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the salad prep cooler above 41F. The flip top lids had been opened since opening at 10am. Cream cheese and Country ham were stacked on other items and not set down in the cooler. All TCS foods were removed and place in the walk-in cooler. Cooler did recovery to 43F. VR (verification required) to check salad prep cooler can hold at 41F or less as rule change to 41F from 45F as of 1/1/2019.

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 grits and sausage not properly cooled that were discarded. Also noted mashed potatoes from last night in the walk-in cooler at 45F. On future inspections all items shall be cooled to 41F . Mashed potatoes were given a 4 day date mark.

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed upstairs bar with a dish machine, hand sink and no dump sink. Bar has a glass rack sink and drain, but no faucet or hot and cold water to this fixture. The only source of water for cleaning is the hand sink.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed loose base board molding around the dish machine. 6-201.12 Floors, Walls, and Ceilings, Utility Lines - C Observed extension cords on the floor. One is only for the Sunday brunch waffle station and the other is for the toasters which is not removed after service.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored as clean and stacked with sticker residue. CDI-taken to be re-washed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooling in reach in units. CDI-relocated to walk in cooler and cooling parameters met.

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 scoop handle stored down in ice. Observed knife stored in between equipment.

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 tiles broken/cracked. REPEAT but only half points taken as repairs are being made to physical facilities.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface.

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 improperly washing hands after handling raw chicken containers. Employee did not scrub for 15 seconds, turned off faucet with bare hands and dried hands on a re-usable wiping cloth. CDI-through instruction and rewash of hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pan stored in handsink in kitchen. CDI-removed. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels provided for handsink beside walk in cooler. CDI-provided. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a rough draft for a new menu in place at bar upstairs with missing disclosure on mahi and salmon dishes. Menu is to be printed next week and will be corrected. Verification required.

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 tongs stored on side of trash can.

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 cracked and missing floor tiles in kitchen. REPEAT. Only half points taken as walk in cooler floor has been repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pot scrubber stored in handsink in kitchen. CDI-removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels provided for bar handsink upstairs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mushrooms and peppers holding below 135F on flat top. CDI-reheated to 165F+.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed gravy, sausage, potatoes cooling in small stand up cooler and tightly covered. CDI-items vented and placed into walk in cooler and meeting cooling parameters. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed seafood thawing in 3 comp sink next to soiled utensils. Thaw and prep food items in prep sink or in clean and sanitized 3 comp sink.

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 scoops stored in water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

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 cracked and missing floor tiles in kitchen. Observed walk in cooler floor in disrepair. REPEAT. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove unused equipment that is stored outside back door.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored beside open flip top prep unit. CDI-removed. REPEAT.

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 handle cut tomato ends with bare hands. Employee stated the tomatoes were to be used later. CDI-tomatoes discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over potatoes in stand up cooler and raw shell eggs stored over ready to eat items in flip top cooler. Did not observe any visible contamination. CDI-items rearranged to proper storage order. Use proper storage order in freezer once hermetically sealed packages are open.

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 pico cooling in walk in cooler in plastic tub and tightly wrapped with plastic wrap. CDI-vented.

3-501.13 Use approved thawing methods. Observed seafood thawing in 3 compartment sink without any running water. REPEAT.

4-501.11 Maintain equipment in good repair. Observed prep sink in need of repair. 4-502.11(A) Maintain utensils in good repair. Observed melted and cracked pans that arent easily cleanable.

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 cracked and missing floor tiles in kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored beside open flip top prep unit. CDI-removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored above cooked prime rib in walk in cooler. Observed raw sausage and raw eggs stored above cream cheese, brussel sprouts, and uncovered deli meats in standup cooler. CDI-all items rearranged to proper storage order.

on 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on pans stored as clean and stacked together. Observed soiled plates stored as clean with dried food debris. CDI-pans taken to be recleaned. Observed build up in interior of ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on steam table below 135F due to not enough water in bottom of unit. See temperature chart. CDI-all items discarded except sweet potato which was reheated.

.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. PF Observed two pans of cut tomatoes stored above cold well double panned in flip top unit and above 45F. Employee stated tomatoes cut less than 30 mintues prior. CDI-placed into cooler below.

3-501.13 Use approved thawing methods. Observed three containers of seafood thawing in prep sink with only one container under running water.

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

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 prep surface.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items without date labels such as open corned beef, bisque, and cooked veggies. CDI-dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed disclosure (asterisk) missing on some items on Block Bistro menu such as salmon that can be added to any salad. Also observed a Pre Fixe Menu that did not contain a disclosure or reminder and offered undercooked items suc as Tuna Tartare, duck breast, and beef tenderloin. Provide by next inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of sanitizer without a label. CDI-labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed 3 chemical bottles stored over unwrapped single service clamshell containers. Also observed a chemical strip used for pest control hanging on a beer tap that is not approved for use around food/drinks. CDI-items removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in kitchen downstairs and in bar area upstairs. Observed strong sour odor in bar that may be contributing to pests.

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

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 compartment sink faucet.

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 walls behind dish machine and storage rack for cleaned plates.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat hanging on shelving next to cleaned plates/utensils. Do not move, remove or alter either grade card without permission of EHS.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact product when making burger. CDI - educated to wear gloves when touching food; discarded arugula.

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 and sanitize more often.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product in the flip top doubled up in containers. Refer to temperature chart. CDI - advised to not double up in containers. After removing extra containers and set individual containers in the wells, product moved to proper temperature. Use thermometers more often to check temperatures. If temps are not at 45F and below, work out of reach in cooler.

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 REPEAT VIOLATION. Observed product that has exceeded time/temperature criteria. CDI - educated that products only have 4 day hold time with first day of preparation as day 1. Discarded products. Ex: Chicken was marked with 10.15, exceeded by 2 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed product in the walkin cooler (grits) cooling down in bulk containers with plastic wrap covering products. CDI - educated to leave all products uncovered when in the cooling process. removed plastic wrap from product in order to cool rapidly.

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. REPEAT VIOLATION Observed baseboard torn off underneath dish machine and underneath the walkin cooler.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during the hours of operation.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed trash and other things stacked on trashcan right in front of handsink. Inaccessible. CDI - advised to move. 6-301.11 Provide soap for handwashing at each handsink. -Pf REPEAT VIOLATION Observed no soap at one handsink. Observed multiple soap dispensers broken and not working. Soap dispensers need to be fixed so there is active handwashig at every handsink. VR 6-301.14 Post a handwash sign at each handsink. REPEAT VIOLATION Observed no handwashing sign at the handsink at the bar upstairs.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. REPEAT VIOLATION. Observed plastic wrap in sweet potato container in the hot holding equipment. CDI - removed object.

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 major build up of black mold inside ice machine bin.

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 one product (pico) that did not meet temperature/time criteria for cooling. Product has been cooling since 11 am and at 3 pm, product measured at 48 F. CDI - educated that product are cooled uncovered in walkin cooler; discarded product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION. Observed products in hot holding unit at the improper temperature. CDI - pulled product to stove to reheat to 165F and then place back into hot holding equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed many products out of temperature. CDI - advised to pull product and bring to 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 REPEAT VIOLATION. Observed chicken salad marked with a date of 6.20 on container. Product is expired by 3 days. CDI - discarded product; educated that products have a 7 day holding time at the maximum.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION Observed that facility is cooling bulk product in walkin cooler with lid covering product. Observed facility cooling product in the reach in coolers. Observed employee covering product in plastic wrap when product needs to be cooled. CDI - educated that food shall be left uncovered when cooling; sheet pans also helps. Do not cool food in the reach in or flip top units.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed facility has torn gaskets at cooling units.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that facility uses quat sanitizer at the 3 compartment sink and chlorine sanitizer at the dish machine. Facility has neither quat or chlorine sanitizer test strips. VR

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 baseboard has fallen off right below the walkin cooler.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF observed no certified food protection manager on site during the inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed no handsoap at one sink in the kitchen. The soap dispenser is broken off of the wall and not in use. CDI - advised to not use handsink until fixed. There are two other handsinks in the kitchen. 6-301.14 Post a handwash sign at each handsink. Observed no handwash signs upstairs for the handsinks at the bar and the bathrooms. CDI - provided sticker handwash signs. REPEAT

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a fruit fly issue upstairs at the bar and the bathroom; the ice bin at the bar has been left open resulting in fruit flies flying in and dying in the ice; dead fruit flys in the ice. CDI - food employee emptied, cleaned, and sanitized ice bin; closed ice bin from further fruit flies.

4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that food prep cutting board does not get cleaned and sanitized every 4 hrs, food employee states it gets cleaned at night every night. CDI - educated food employee that it needs to be cleaned every 4 hrs; sanitized the prep board. 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed the soda nozzle dispenser at the bar is dirty, thus resulting in a fruit fly issue. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticky residue on equipment food contact surface. CDI - brought to dish machine for a cleaning procedure.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed that product hot holding was out of temp (refer to temperature chart). CDI - educated that hot holding temperatures is 135F or above; discarded product held out of temperature.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed multiple products in the walkin cooler and prep coole without labels on them that have been prepared and held for over 24 hrs. CDI - allowed to place a label on the product. 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 pork in the walkin cooler that has exceeded time/temperature criteria for cold holding... pork is labeled 2.11.16, time exceeded for 2 days when product is at 43F.

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 food employee cooling sweet potatoes down in the walkin cooler with plastic wrap covering product. CDI - educated to leave food uncovered to allow heat transfer; uncovered product to allow to cool down.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies upstairs at the bar area (around ice bin and soda dispenser) and in the mens bathroom; observed fruit flies downstairs in the dining room. Advised to keep soda nozzle clean.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet and dry wiping clothes dirty with food debris on them.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the ice dispensing utensil stored with the handle in the ice. Advised to leave in a storage container or in the ice with handle up out of the ice.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. 4-903.11(B) Clean equipment and utensils shall be stored in a self draining position that allows air drying and/or covered or inverted. Observed single use plates and single use to-go boxes sitting upright with food debris on the food-contact surfaces of the articles.

4-501.11 Maintain equipment in good repair. Observed one refrigerator with a torn gasket. REPEAT VIOLATION

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed the dry storage rack dirty with debris and rusty. REPEAT VIOLATION

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 floors and walls with food debris splash or dripped; needs to be cleaned. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items such as waffle maker that the facility does not use anymore and the items are still in storage. Advised to get rid of items that aren't being used because there isn't enough room in the kitchen for unnecessary items.

6-301.14 6-301.14 Post a handwash sign at each handsink. Observed no signs posted at hand washing sinks.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef / raw beef steak inside stand up cooler; CDI all raw meats properly stored according to final cooking temp.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer measuring 0ppm at dish washer; CDI container of sanitizer was empty and has now been replaced and primed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored inside dirty large containers. (keep bulk storage tubs/containers in wash rotation)

•4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on numerous reach-in cooling/freezing unit doors in need of repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards.

(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. (cooking equipment, underneath microwaves, shelving, inside reach-in units, tops of bulk dry food bins etc)

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC's certification has expired. No other certified food protection employee on site during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at two hand sinks. CDI-paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed microbial build up on ice machine. CDI-ice machine cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed chemical dish machine in kitchen registering 10ppm chlorine on test strip. VR.

4-501.11 Maintain equipment in good repair. Observed rusty shelving used in dry storage area and floor in walk in cooler beginning to bend and bow out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout kitchen and in bottom of beer cooler upstairs.

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 build up of dirt and grease on floors, walls and ceilings.

Properly store employee drinks. (2-401.11) Observed an uncovered employee drink stored on prep surface.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed build up on ice machine. CDI-cleanedFood contact surfaces shall be washed and sanitized every 4 hours. (4-602.11) Observed knives on prep surface with food debris from the night before. CDI-washed.

Properly date mark ready to eat, refrigerated, TCS foods held longer than 24 hours. (3-501.17) Observed items stored in prep cooler and one door cooler leftover without any date label. CDI-items labeled.

Properly store food to prevent contamination. (3-305.11) Observed bag of cranberries stored open from the night before. Seal all products to prevent contamination from pests.

Properly store in use utensils. (3-304.12) Observed knives stored in between equipment.

Physical facilities shall be kept clean. (6-501.12) Cleaning needed on floors around equipment and floor drains and on wall behind dish machine.

Properly date mark ready to eat, refrigerated, TCS foods held more than 24 hours and no longer than 7 days. (3-501.17) Observed several unlabeled items in cooler such as spinach dip, mashed potatoes and diced chicken. CDI-products labeled.

Properly store in use utensils. (3-304.12) Observed several knives stored in between equipment. Store on clean surface.

Non food contact surfaces shall be clean to sight and touch. (4-601.11) Cleaning needed on all equipment throughout kitchen with attention to sanitizer bottles, handsink and soap dispensers and all faucet knobs.

Physical facilites shall be kept clean. (6-501.12) CLeaning needed on floors, walls, and ceiling around kitchen especially around baseboards and behind equipment.

Store TCS food cold at 45F or below. Food in prep unit across from grill.above 45F. Items needed for immediate service put on ice and all other items put into walk in cooler. VR.

Properly date mark ready to eat, refrigerated, TCS foods held more than 24 hours and no longer than 7 days. Some items without date label such as ribs, open package of hot dogs, meatballs etc. CDI-labeled Discard foods held longer than 7 days. Observed spinach dip with date label of 8/15. Dip discarded.

Properly store chemicals. Bottle with label of sanitizer contained pure chlorine used for cleaning floors. CDI-contents of bottle discarded.

Keep equipment in good condition. White chest freezer lid in need of repair.Equipment shall be used as intended in specifications. Observed domestic food processor in kitchen.

Keep physical facilites clean. Cleaning needed throughout kitchen especially floors around equipment.Floors shall be in good condition. Floor in walk in cooler in need of repair.