BAD DADDY'S BURGER BAR OF BALLANTYNE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed two pans with food residue present on interior surface and stored as clean. EHS observed potato dicer and robo coupe with food debris present on food contact surface and stored as clean. EHS observed sticker residue on the exterior surface of cambro containers, stacked on each other and clean. EHS advised facility verifies dishes/equipment is clean prior to storing. Facility has been marked at full points for the last three inspections. If this issue continues during the next inspection, a risk control plan may be implemented. CDI - PIC removed pans and equipment to dish machine to be washed, rinsed, and sanitized. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 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. EHS observed interior of two microwaves soiled with food residue and debris. EHS advised to increase cleaning frequency. (3)

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. EHS observed cooked mushrooms and marinara sauce cooling in 3-door freezer on make line. Time stamp indicating that the product was prepared at 11:00am. EHS observed both items above 70F during this time (see temp chart). EHS observed both containers left open to cool but advised to monitor food during the cooling process and actively stir throughout. After discussion, it was revealed that the food employee had placed the time stamp prior to finishing the items. EHS advised to wait to place this time stamp until cooling begins to ensure that actual time of cooling is documented; more time could be given if cooling is monitored and documented throughout the process. CDI - PIC voluntarily discarded these items. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed black bean patties cooling in WIC tightly wrapped in plastic wrap. EHS observed black bean burgers at 50F with only 15 minutes left to cool to meet parameters. EHS intervened and stated facility will need to move black bean patties to avoid parameters being missed. CDI - PIC instructed food employees to place black bean burgers uncovered in WIF to quickly cool items within 15 minutes. EHS verified patties were at 41F within this time. (1.5) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed oven cleaner hanging on shelving used to store dry goods and seasoning. EHS stated this item shall be stored under or away from all food to prevent contamination. CDI - PIC removed bottle of oven cleaner. (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 container of marinara and mushrooms actively cooling in 3-door RI freezer. EHS observed these items left open in freezer, however, no monitoring is occurring during the cooling process to ensure temperature is dropping effectively. EHS observed time stamp past two hours and temperature of these items were observed above 70F. EHS observed black bean patties cooling in WIC tightly wrapped with plastic wrap. These items only had 15 minutes left to finish cooling within parameters. EHS stated facility only has 15 minutes left to cool and intervened. CDI - PIC voluntarily discarded mushrooms and marinara. Black bean patties were placed in WIF to quickly cool, EHS verified temperature dropped to 41F within the 15 minutes. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed gnats/fruit flies by the back door, bar area, bathroom, and dish area. PIC stated facility has recently switched to Truly Nolen pest control to facilitate this issue. PIC stated facility has company visit facility on monthly basis. EHS advised to increase visit frequency to avoid issues in future. Facility has had a pest issue documented on the last few inspections. REPEAT. (2)

3-305.14 Unpackaged food shall be protected from contamination during preparation. EHS observed food employee walking towards back door with open container of black bean burgers. Food employee stated food is being taken to outside freezer to cool. EHS stated item needs to be covered and protected from the environment during transport since the food is taken outside. CDI - PIC instructed employee to wrap burgers prior to taking them outside. (0)

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. EHS observed mixing bowl being stored in direct contact of flour and observed portioning cup stored in direct contact with sauce on make line. These containers do not have handles, however, the outside of the container shall not come into contact with the food. EHS provided education. CDI - PIC removed bowl and portion cup. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stainless steel bowls and pans being stacked on each other with water present on interior surface of equipment. EHS advised to stagger containers to adequately air dry prior to stacking. REPEAT. (1)

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. EHS observed boxes of single service items stored on floor of shed outside. EHS advised these items need to be stored at least 6 inches above the floor. CDI - PIC moved containers to proper shelving. (0)

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. EHS observed broken ceiling tile in kitchen and numerous ceiling tiles not placed back into original position creating an open space for pests to enter/exit. EHS advised to replace broken ceiling tile and place ceiling tiles in correct place. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed AC vents and ceiling tiles soiled with dust and debris throughout make line. Increase cleaning frequency to avoid contamination. EHS observed some areas of improvement in kitchen along the make line wall. REPEAT. (1)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food debris and scouring pad in hand sink at beginning of inspection. CDI - PIC removed items from hand sink. (0)

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P EHS observed secondary gloves being placed over in use gloves as “burger mitts” and then removed after touching raw proteins. EHS observed that these gloves are tight fitting and do not allow for the contaminated glove to be removed efficiently without contaminated the glove underneath. EHS provided education. If facility would like to continue this method and SOP shall be produced so that employees can be trained on this process and different, loose fitting, gloves shall be ordered so that employees are able to remove outside glove without risk of contamination. CDI - PIC stated facility will use dedicated utensils for raw proteins until a determination can be made on burger mitts. PIC instructed employee to remove all gloves and wash hands prior to returning to working with food. (1.5) 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed salmon being stored behind RTE pork in lowboy cooler. EHS observed all raw proteins stored in top drawer, while RTE foods were being stored in bottom shelf. EHS provided education. CDI - PIC rearranged storage order of low boy drawers. REPEAT. (3) For more information on food storage order 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. EHS observed food contact surfaces of pans stored as clean with food debris present on interior surface of pans. EHS observed multi use utensils such as robo coupe soiled with food debris. EHS observed sticker residue present on exterior surfaces of plastic cambros that are stacked together after being sanitized. CDI - PIC moved soiled equipment to dish machine to be washed, rinsed, and sanitized. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed interior of ice machine soiled with black residue. EHS advised to increase cleaning frequency to avoid contamination. (3)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed make unit 2 (toppings unit) above 41F, EHS observed all TCS items inside unit above 41F (see temp chart). PIC stated temperatures haven’t been checked today but is aware the unit has been causing issues. PIC stated all items are removed at the end of the night and placed into the WIC for storage. At the beginning of the day, these items are placed back into the unit for service. PIC stated they stocked unit right before opening. EHS observed ambient temperature of unit at 47F throughout inspection. PIC stated a technician will be contacted and should be onsite by today/tomorrow. Facility will utilize temporary TPHC until unit can be repaired. EHS stated facility shall not place any items in bottom of make unit until repaired. REPEAT. 3-day VR required. (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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed numerous items in make units and in WIC without proper dates. PIC stated items in WIC were prepared this morning and items in make units were taken from WIC. PIC verified prep dates with food employee on site during inspection. EHS observed date marking out of compliance throughout facility. EHS stated items prepared today and that can be verified can be dated and retained, any items not made today were voluntarily discarded. CDI - PIC voluntarily discarded chicken wings, cream cheese dip, cooked onions, and cooked mushrooms due to missing date and being unable to verify date item was made. Items such as cut lettuce, tomatoes, sliced cheeses, sauces were verified by prep list and dated. REPEAT. (3) *** This is the second time facility has been marked full points for date marking. EHS advised during next inspection if no improvement is noted facility may be required to complete a risk control plan for long term compliance. 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 EHS observed time stamps on items held on TPHC were made during inspection and placed on the container; not placed on container when item was removed from cold holding. PIC stated the sticker showed 11:07, however, the items were placed out of refrigeration closer to 10:30-10:45am. EHS provided education. CDI - PIC placed time stamps for 10:30am on TPHC items. (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 diced tomatoes, sliced cheeses, and cut lettuce cooling at inadequate rates during inspection. EHS observed cheese completely wrapped with plastic wrap, tomatoes covered with tight fitting lids in deep metal pans, and cut lettuce cooling in large plastic Cambro. EHS observed inadequate rates for each of these items (see temp chart). EHS provided education. CDI - Due to being within cooling parameters, PIC re-located items to freezer to quickly cool. EHS observed items at 41F prior to end of inspection. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed sauce bottles on cold make line and dry items throughout storage without proper labels. EHS provided education. REPEAT. (1)

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed large amount of fruit flies throughout facility, specifically in dish area. PIC stated they recently change pest control. Pest control arrived onsite during inspection. PIC alerted technician to issue. REPEAT. (1)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed numerous pans, stored as clean, with water present on interior of pans while being stacked on top of each other. EHS advised to stagger pans to allow for adequate air drying prior to stacking. REPEAT. (1)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed green and yellow cutting boards with heavy scoring and deep incisions on cutting surface creating areas that can no longer be effectively cleaned and sanitized. CDI - PIC voluntarily discarded cutting boards. (0) 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf EHS observed crack on blade of robo coupe during inspection. CDI - PIC removed blade from service and placed in office to replace blade with new one. (0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed non-food contact surfaces such as gaskets on WIC doors and make units drawers and shelving throughout WIC soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (1)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed heavy dust build up over salad make unit and AC vents. EHS observed walling around make line soiled with food residue. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw bacon stored over ready-to-eat foods (cheese) in the prep unit cooler. -CDI- PIC voluntarily discarded the raw bacon. -REPEAT- For more information on food storage order 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 food residue among multiple dishes, stored as clean. -CDI- Dishes were moved back to dish pit to be re-washed/rinsed/sanitized. -REPEAT- No point escalation due improvement in sticker residue since last inspection. EHS observed no sticker residue present on clean dishes. PIC stated facility switched to dissolvable stickers.- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed queso holding below 135F in hot holding steam well. -CDI- Because queso was originally cooked less than one hour ago, PIC reheated queso to 165F within 30 minutes. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed hard boiled eggs above 41F in prep top cooler. Observed eggs above fill-line of container. Top portion of hard boiled eggs were above 41F, while bottom portion of eggs (below fill-line) was properly cold holding below 41F. PIC stated eggs were filled this morning, less than one hour ago. -CDI- PIC removed top half of hard boiled eggs and placed in WIC for rapid cooling. Going forward, facility will not fill hard boiled eggs above fill line to ensure proper cold holding. -Observed portioned cups of buttermilk ranch and chipotle ranch left at room temperature on server expo line. PIC stated they hold the portioned cups at room temperature all day. Both ranches contain sour cream and buttermilk. -CDI- PIC placed the chipotle ranch and buttermilk ranch on 4-hour TPHC, and added both food items to 4-hour TPHC procedures. 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 multiple foods throughout facility without a date mark (grilled mushrooms, corn, sliced tomatoes, diced tomatoes, queso, jalapeno cheddar sauce, cooked noodles, hot-brined pickled red onions, hot dogs, mozzarella cheese, pimento cheese, black bean burgers, beyond burgers, deviled egg mix, spring mix, romaine). -CDI- PIC voluntarily discarded the cooked noodles and pickled onions, as PIC could not verify prep dates for those. -CDI- PIC verified prep/cook dates for all other food items by discussing with chef and referencing large batches in WIC and properly date marked all foods listed above, except noodles and pickled onions. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed flour/breader containers without labels. Label all containers with the common name of the food inside.

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout kitchen during inspection. EHS recommends increasing frequency of pest control services during summer months to reduce insect presence.

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 deviled eggs directly on floor in WIC. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed two heavily dented cans stored among cans intended for customer use. -CDI- PIC removed cans from shelves and placed in office for discard or credit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloth stored directly on prep top surface, not within sanitizer solution. -CDI- PIC placed wiping cloth is soiled laundry bin.

3-302.15 Wash fruits and vegetables prior to use. -Observed sticker intact on avocado that has been cut and placed in prep cooler. Remove stickers during the wash process.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed bowls used for scooping breader mixture submerged within the food. -CDI- PIC removed bowls from breader.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed numerous stacks of clean dishing being stored on top of each other wet. EHS advised to stagger dishes to allow for adequate air drying prior to storage. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed interior surfaces of reach-in coolers, freezers, and cooler gaskets with visible accumulation of food residue. Increase cleaning frequency to avoid accumulation. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed floors in WIC with buildup of food debris. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in prep unit cooler. Observed employee bag stored above onion bags in dry storage. -CDI- PIC relocated employee belongings to prevent contamination. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food debris in basin of hand sink. EHS observed whole pickles in basin. EHS advised to educated employees on proper use of handsink. CDI - PIC removed food debris from hand sink. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw burger patties being stored above RTE hamburger buns in WIC. PIC stated these were all test items for new menu. CDI - PIC rearranged storage order. EHS observed no contamination. (0) For more information on food storage order 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. EHS observed robo coupe blade, tomato dicer, and numerous pans soiled with debris and food residue. EHS observed sticker residue present on pans being stacked on top of each other. EHS advised removing sticker reside as it is a food contact surface when stacked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed interior portion of ice machine beginning to accumulate black residue. Increase cleaning frequency to avoid accumulation. REPEAT. 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. EHS observed interior of microwave soiled with food debris. Increase cleaning frequency to avoid accumulation. (1.5)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed numerous items in make units without proper date marking. PIC stated some items were made today and haven’t had a proper date label made yet, some items were pulled from WIC from pans with correct dates on them. EHS advised against this and stated all pans and containers of food shall bear a date marking. CDI - PIC was allowed to date items in make units since containers with correct dates were verified in WIC. (1.5) 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 EHS observed items held on ice bath and at breading station with no time stamp. PIC stated items had been flipped at 3pm. EHS observed these containers without time stamps at 3:30. EHS advised to have proper time stamps during all times TPHC is being utilized. CDI - PIC created time stamps for items. (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 large container of queso being cooled in reach in freezer. EHS observed queso cooling over thirty minutes with no change in temperature. EHS advised to move queso to smaller pan and to stir frequently during the cooling process. CDI - PIC instructed food employee to removed queso from deep pan, split into smaller pans, and move item to commercial walk in freezer. REPEAT. (1) 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of clean dishing being stored on top of each other wet. EHS advised to stagger dishes to allow for adequate air drying prior to storage. REPEAT. (0.5)

4-501.11 Maintain equipment in good repair. EHS observed water heater leaking into floor during inspection. EHS observed minor leak (more of a frequent drip) coming from the bottom of water heater. PIC stated work order has been placed and will be meeting plumber in the morning tomorrow. EHS observed adequate hot water throughout kitchen. EHS has requested PIC reach out when repairs have been done. (0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed reach in areas of make units and gaskets soiled with food residue. EHS observed exterior surfaces of equipment accumulating food debris and residue. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. EHS observed minor litter accumulating around dumpster pad. Increase cleaning frequency to avoid accumulation. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee clothing being stored over RTE foods. RTE foods were being stored without a lid underneath employee jacket. EHS observed no contamination. CDI - PIC removed employee coat from shelving. (0)

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. EHS observed no soap at hand wash station. Facility only has one hand sink. Small kitchen. CDI - PIC provided hand soap. (1)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior area of ice bin accumulating black/pink residue. Increase cleaning frequency to avid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, pesto, shredded lettuce, jalapeno cream sauce, feta cheese, and blue cheese above 41F (see temp chart). EHS observed a number of these items in make unit. EHS observed ambient temperature of unit at 48F. All TCS foods inside longer than 4 hours was discarded, all other foods were removed to quickly cool. PIC stated repair tech should be at facility by afternoon. PIC flipped make unit with fresh products and will use time until repair technician arrives. VR required within 3 days. (1.5) REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed numerous items with incorrect date on product. Prep lady was onsite and able to confirm dates were from today but the wrong day was accidentally placed on pan. EHS confirmed this with PIC and prep lady. EHS observed some items missing labels. CDI - PIC was able to retain food by confirming date of preparation. A date mark was prepared and placed on all items. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Queso cooling in WIF. EHS observed ambient temperature of freezer at 42F. PIC stated they cleaned out unit earlier in the day and unit was off. PIC stated no temperatures have been taken of unit. EHS observed queso at 110F at 1:00pm. PIC confirmed with food employee queso was made an hour and a half prior to inspection. EHS observed queso in large, deep, metal container. PIC unable to confirm if queso was stirred. EHS observed sliced tomatoes and burger patties cooling in WIC tightly wrapped with plastic wrap. CDI - EHS instructed PIC to split containers of queso into smaller amounts and place containers in WIF that is operating at correct temperature. (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 .

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 numerous containers of sauce or dried goods throughout kitchen with no label. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed all clean pans stacked on top of each other still wet from being washed. This procedure is not allowing pans to air drying before storing. Stagger pans to allow for air drying before stacking together. (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. Observed reach in cooler above reach in freezer (next to hand sink) in poor condition. Inside of unit is ripping and exposing insulation inside unit. Inside of door has large gash present as well. Replace/Repair. REPEAT. (0.5)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outside of microwave soiled with residue and food debris. Observed interior gaskets of make units accumulating food debris and black residue. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes stored as clean with remains date mark sticker. CDI- PIC rewashes and sanitizes dishes. (-3) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed non-crispy bacon at 125F on prep top. CDI- EHS explains why bacon with higher water activity must be regarded as TCS. PIC places soft bacon on TPHC procedures and labels item. (-0) Extra TPHC template attached at PIC request: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english 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 several TCS foods (stacks of cheese in lowboy, tomatoes in WIC, hard boiled eggs in flip top) without date marks. CDI- PIC dates items. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 rusted rack inside reach-in closest to ice machine and damaged metal revealing insulation material inside top compartment of cooler beside hand sink at cook line. Repair items so they are smooth and easily cleanable at earliest opportunity. (-0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulated food debris on top on chemical dish machine. Increased cleaning frequency is advised. (-0.5)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on both dumpsters. PIC states dumpster is shared with neighboring establishments and ask neighbors to maintain dumpster with closed doors. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in second hand-sink basin. CDI- Basin sanitized. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many containers stored as clean with sticker residue remaining. CDI- PIC rewashes dishes with residue. EHS advises use of painters tape or different brand of label if current product cannot be removed. REPEAT. (-3) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottle chipotle ranch in fliptop above 41F. CDI- PIC voluntarily disposes of ranch and will store with ice bath going forward. (-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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed portioned TCS dressings on front-of-house counter labeled held on time without TPHC label to indicate time window. CDI- PIC dates dressings for time, and will do so going forward. Dressings should be added to procedures for TPHC. (-0) Template for TPHC form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with sticker residue. CDI- PIC removes dishes to warewashing for re-cleaning and sanitizing. No escalation of points due to circumstances differing substantially from last inspection. (-1.5)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several TCS foods in different equipment locations without date mark. CDI- PIC date marks items, and EHS reviews rules for what items require a date marks. REPEAT. (-3)

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 substantial food splatter on outside and inside of microwave at cook line. Increased cleaning frequency is recommended. (-0)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on both dumpsters. PIC explains that substantial effort is made to maintain dumpster area but shared space is not entirely under their control. EHS advises the PIC to consider getting an additional dumpster solely for their own use if compliance is not achievable with the shared space. REPEAT. See comment.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE food in WIC. REPEAT. (-1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15 (A) Gloves, Use Limitation (P) Observed food handler at breading station layering gloves in lieu of proper handwash and change of gloves. Observed food handler on cook line handle raw meat and RTE foods from salad fliptop without changing gloves and washing hands. CDI- gloves removed and hand washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed German cockroaches visibly crawling across pile of cutting boards on clean dish rack. VR required. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and portioned dressings in RIC at 46F. CDI- PIC voluntarily disposes of milk, moves dressings prepped this morning to WIC for rapid cooling and storage. REPEAT. (-3) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 tomatoes in WIC without date mark. CDI- employee labels tomatoes with prep date of this morning. (-0) 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed active infestation of German cockroaches. Roaches seen on walls, at clean dish rack, and beneath cooking equipment. Observed pest management records for once a month. Additional pest management needed to ensure infestation is under control. (-1)

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 single service condiment cups stacked on trays so that the rim of each cup is in contact with the bottom surface of trays above. EHS advises storage of single service articles so they are protected from contamination. (-0)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed shelves corroded with rust in RIC. (-.5)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on both dumpsters. Keep dumpster sealed to prevent environmental contamination. (-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 substantial food debris under cooking and cooling equipment. (-.5)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed melons, and cheese above 41 degrees in the salad prep drawers. Kitchen manager stated that they are having trouble with it closing properly. CDI - Items will be put on their TPHC list until the drawers can be repaired.

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 several containers of spices with no labels.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a badly dented can in storage. CDI - Item was discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on prep surfaces of the kitchen.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls being used to scoop spices.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. Repeat 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 utensils being stored in a deeply soiled bin.

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. Observed deeply rusted shelves in the walk-in cooler.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the ware washing machine with a prewash cycle. Observed several stickers attached to the outside of dishes after washing. Repeat

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on and around equipment on cook line and hood system above fryers. Minor debris buildup on shelving in cooler next to fryers. Repeat

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed broken drain plugs on all three dumpsters. Repeat

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed minor sticker residue on stacked metal and plastic food pans. CDI-Discussed cleaning methods with PIC and items separated to be rewashed. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in kitchen area. Keep working to prevent and eliminate pests.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked while wet at clean dish area and customer drink cups stacked wet at wait staff area.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to go boxes stored on expo shelving with food contact surface exposed. CDI-PIC inverted containers to prevent contamination.

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 cleaning needed on and around equipment on cook line and hood system above fryers. Minor debris buildup on shelving in cooler next to fryers.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. One dumpster in refuse area in need of drain plug.

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. Minor cleaning needed along floors and in floor of outdoor walk-in cooler. Observed water buildup from condensation.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pickles and batter in hand sink. CDI-PIC had food employee remove food debris and sanitize hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed robo coupe and vegetable dicer stored clean with food debris as well as sticker remnants touching inside of metal containers stored clean at clean dish area. CDI-PIC moved items and placed in dish machine area. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed missing dates on blanched fries and in house made dressings such as ranch, chipotle ranch, and balsamic dressing. PIC stated blanched fries were made yesterday and all dressings were made this past Friday and only prepared once a week. CDI-PIC labeled items 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working spices and containers with water and honey hot sauces that were unlabeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths stored on prep top surfaces.

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

4-501.11 Maintain equipment in good repair. Observed flip top expo unit with an internal temperature of 55F. PIC stated unit went out this past Friday and contacted a technician to repair unit. PIC placed food items in unit on TPHC internal temperature of unit maintains 41F or below.

3-302.15 Wash fruits and vegetables prior to use. Observed several cut and uncut avocados stored at salad prep cooler with stickers still on avocados. Insure stickers are removed before washing and using.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed metal bowl used as scoop stored in flour container.

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 cleaning needed on coolers throughout kitchen specifically doors, gaskets, and handles as well as hand towel dispenser. -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 floors and walls with flour and food debris and in need of cleaning, specifically under equipment.

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 chick peas in salad prep cooler, and cut tomatoes, pico de gallo, pimento cheese, pre cooler 3 out of cold holding temperature (see temperature chart). Chick peas were observed filled well past the fill line and below the fill line tempted 41F. Internal Thermometer reading of prep cooler 3 was 62.8F and all items were voluntarily discarded. VR-a verification visit will be conducted within 3 days to verify that prep cooler 3 maintains an internal temperature below 41F. No TCS items will be placed into unit until unit is serviced. -REPEAT VIOLATION-

4-501.11 Maintain equipment in good repair. Observed prep cooler 3 not maintaining TCS food items below 41F and with an internal thermometer reading above 41F (see temperature chart). Have cooler serviced to insure that internal temperature is 41F or below. -REPEAT VIOLATION-

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed food employee washing grapes in 3 compartment sink with soiled dishes in compartments. CDI-PIC had food employee relocate to prep sink.

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 soda gun at bar with build up. 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 cleaning needed on coolers throughout kitchen specifically doors, gaskets, and handles. -REPEAT VIOLATION-

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 most items in inside walk in cooler an outside walk in cooler out of cold holding temperature such as chopped lettuce, shredded lettuce, deviled eggs, heavy cream, diced tomatoes, black beans and unsalted butter (see temperature chart). Internal thermometer reading of inside walk in cooler read 48F and outside walk in cooler read 46.5F since start of inspection. PIC does not know when walk in coolers went out of cold holding temperature but did contact technician for walk in cooler this past Sunday for cold holding as well. Facility contacted technician to service both walk in coolers. VR-A verification visit will be conducted within 3 days to check that TCS food items in cold holding in both walk in coolers are maintaining below 41F and both walk in coolers maintain an internal thermometer reading of 41F or below. Facility has 4 hours from 2pm to use TCS food items or cool TCS food items back to 41F and will voluntarily discard all TCS food items past 4 hours. Facility will not use walk in coolers until internal thermometer reading is below 41F. -REPEAT VIOLATION-

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 items in walk in cooler with expired date labels or no date labels such as sliced tomatoes, cut lettuce, shredded lettuce and deviled eggs. PIC stated all items other than cut lettuce was prepared today and dates were properly removed before hand. CDI-chopped lettuce was discarded and all other items were correctly dated with todays date. -REPEAT VIOLATION-

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 Queso cheese. Grated Parmesan cheese, and two containers of buttermilk on TPHC procedures but no indication of a 4 hour start and end time. PIC stated items were placed on TPHC at 11am and will be discarded at 3pm. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed same items listed above that should be discarded at 3pm but observed still at stations at 3:14pm. CDI-PIC discarded items and placed new items on TPHC with a 4 hour start and end time.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed items in inside walk in cooler, outside walk in cooler, and flip coolers such as burger patties, salmon, diced tomatoes, chopped lettuce, roasted corn, black beans, shredded lettuce, chicken tenderloin and sliced tomatoes cooling while either past the fill line, over stacked and with lids on or plastic wrap. PIC stated all items were prepped since 10:30am. CDI-All items were rapidly cooled in reach in freezer and ice bath method to 41F or below.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop inside sugar container with scoop handle submerged in sugar. Also observed metal bowl without handle stored inside flour container. CDI-Both items were removed. -REPEAT VIOLATION-

4-501.11 Maintain equipment in good repair. Observed inside walk in cooler and outside walk in cooler not maintaining TCS food items below 41F and with an internal thermometer reading above 41F (see temperature chart). Have coolers serviced to insure that internal temperature is 41F or below.

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 cleaning needed on coolers throughout kitchen specifically doors, gaskets, and handles. -REPEAT VIOLATION-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. Observed pasta not meet cold holding perimeter (see temperature chart). Items were observed cooling behind large boxes which blocked air flow to product. Pasta was moved to area of walk in with more direct air flow. Also observed diced tomatoes, corn, and house made sauces not meet cold holding parameters. Items were out of cold holding temperature since past 8am and was allowed 4 hours from 8am to bring items below 41F. Items were 48F in flip cooler and reached 47F by the 4 hour mark in walk in cooler. Items were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn, boiled eggs, diced tomatoes, black beans, garbanzo beans, ranch, and chipotle ranch salad dressing in flip cooler out of cold holding temperature and well as various in house made sauces out of cold holding temperature in cold drawer. PIC stated that boiled eggs, garbanzo beans and black beans were prepped 30 minutes prior and placed into flip cooler and all other items were observed at below 41F in flip cooler at 8am. CDI-PIC placed black beans, garbanzo beans, and various sauces in walk in cooler and reach in freezer for rapid cooling. PIC placed all other items in walk cooler and was allotted one hour to get items to 41F or below considering items may have been out of temperature since after 8am. -REPEAT VIOLATION-

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 sliced tomatoes, cut lettuce, and cut avocado with an expired date or no date labeling in walk in cooler. CDI-Items were discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed RTE wings in walk in cooler prepared from previous date without date labeling. CDI-PIC back dated wings from yesterdays date.

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 working containers of oils, spices and condiments that were not labeled. -REPEAT VIOLATION-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops inside flour and sugar containers with handles touching food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cutting boards that were wet stacked. CDI-PIC properly unstacked cutting boards and placed upright to allow for proper drying. -REPEAT 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 cleaning needed on coolers throughout kitchen specifically doors and handles.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pieces of lettuce in the hand sink. CDI-lettuce was removed. EHS reminded PIC that handsinks are to only be used for hand washing.Observed trash can blocking handsink upon arrival. CDI-trash can was removed. REPEAT

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked to only 156.0F. CDI-chicken was returned to the grill to cook up to the correct temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach, lettuce and chick peas that were above 41F. Chick peas were opened before EHS arrival along with the spinach and lettuce. CDI-lettuce was placed back into the WIC and was replaced with lettuce at the correct temperature. Chick peas were placed on nice and spinach was placed back into the WIC. TCS foods must be at 41F or less when cold holding. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed macaroni and cheese in the WIC that were tightly wrapped and bagged. Observed pimiento cheese in the WIC that was cooling while covered. CDI-Mac and cheese bags were opened to allow air to flow through and quickly cool. The lid was removed from the pimento cheese.

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 working containers of oils, spices and condiments that were not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths not being stored in sanitizer.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bowl being used as an in use utensil in butter. CDI-bowl was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean plastic containers that were wet stacked.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. OBSERVED employee items stored above food in the reach in cooler beside 3 comp sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED trash can and towel hamper blocking hand sink. OBSERVED ice in the hand wash sink. CDI. Ice was melted. Trash can was moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED items in prep unit across from grill reaching above 41F. PIC stated they are waiting on a part and will place items on a temporary TPHC. 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 lettuce and spring mix without a date. CDI. Dates were placed on both.

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 items without a time stamp. PIC stated items were placed on time at 11. CDI. Items were dated.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED surfaces of equipment and shelves in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. OBSERVED splash of food or sauces on walls in need of cleaning.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above several reassuring to eat sauces and cooked pasta. CDI - PIC instructed employee to rearranged storage order. - 1.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed few dishes by salad prep line stored with food debris present. CDI - PIC moved items to dish machine to be W/R/S. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked mushrooms, various cheeses, pimento cheese, arugula in PT 1 reading between 58-66F. PT has iced over. Items placed on TPHC for the remainder of the lunch rush. Facility to use TPHC until cooler is repaired. A VR will occur by 6/3/2021 to ensure cooler has been repaired. Observed pasta, black bean burgers, and chicken holding in RIC at 43. CDI - PIC turned cooler down. All items at 41F or below by end of inspection. - 1.5 -

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored above grill drawers. CDI - PIC moved sanitizer. - 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 queso cooling in large quantity in freezer. CDI - PIC separated items into smaller batches. - 0 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal bowls and pans air drying tightly stacked together on cook line and drying racks. CDI - Items separated to facilitate air flow. - REPEAT - 1 -

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed flooring inside of outside walk in cooler in need of repairs. - 0 -

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight pink buildup inside ice machine.

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 all items on ice (at fry station) and in-house made ranch cups at server station placed on TPHC; written procedures were provided but items not time stamped.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several metal bowls and containers wetstacking on drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done inside reach-in units and outside WIC shelving. No signature needed due to COVID-19 guidelines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some metal bowls soiled with food debris but stored as clean. CDI - Items taken back for rewashing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed shredded lettuce and lettuce wraps in cooling process in WIC but items only dropped 1 degree in 22 minutes (rate of 0.045 degrees per minute). Items cooling from room temperature must cool at rate of 0.12 degrees per minute. CDI - Items places in metal pan and sheet trays and placed in freezer. Items cooled to 39F-40F quickly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed shredded lettuce, romaine lettuce, chipotle ranch, ranch, shredded cheddar cheese, spring mix, mozzarella, feta cheese, blue cheese, and other cheeses maintaining temperatures 43F-51F. See chart above. Ambient air temperature of salad cold drawers is 40F but unit is not holding temperatures. Ambient air temperature of ranch reach-in unit is 42.8F. CDI - All items in salad cold drawers and the ranch cups, were voluntarily discarded. All other items taken to WIC for cooling. VR to be done by 9/25/20.

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 patties, cooked wings, cooked fries, french onion, and truffle mayo dated with prep date 9/16 but items were prepped/cooked on 9/13, 9/14/, or 9/15. CDI - All labels corrected. Date items with day of prep/cook, not day of when items are brought out from WIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed new menu has added salmon filet. PIC stated that all salmon filets are cooked well-done, but wild-caught salmon filet under "non burger burgers", "create your own burger", and "create your own salmon" are asterisked with the consumer advisory. Asterisks must be removed. VR to be done by 9/25/20. Instructed PIC to get parasite destruction letter.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several metal containers and bowls wetstacking on drying rack. No signature needed due to COVID-19 guidelines.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black buildup inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed cooked wings and blue cheese crumbles in fry cooler maintaining temperatures of 43F and 44F. Ambient air temperature of unit is 43F. CDI - Items voluntarily discarded. Other foods in temperature were moved to another unit. Fry cooler fixed on site and is now reading an ambient air temperature of 37F. Repeat, but much improvement. Points remain the same.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several metal pans and bowls wetstacking on drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed detailed cleaning needing to be done inside on all reach-in prep units, bar glass cooler, interior and exterior of fry cooler, shelving of BLT cooler near ice machine, etc.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at handsink in kitchen. CDI - Dispenser was restocked with paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed some metal containers soiled with food debris but stored as clean, ice machine with black buildup, and ice bin at server station with black buildup. CDI - Containers sent back for rewashing. PIC instructed on cleaning ice machine more frequently and cleaning ice bin in more detail.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed several large covered plastic containers of cut romaine lettuce and shredded lettuce in cooling process in WIC but only dropped 1 degree in over an hour. Also observed large covered metal container of diced tomatoes in cooling process in WIC but dropped 0 degrees in over an hour. See chart above. CDI - All lettuce were moved to sheet trays for faster cooling. Tomatoes were portioned out into smaller portions for faster cooling. All items were uncovered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked wings, 7 trays of BLT, 4 containers of coleslaw, pulled pork, pepperjack cheese, and white cheddar cheese maintaining temperatures above 41F. See chart above. CDI - The cooked wings, the BLT's, and one container of coleslaw from yesterday were voluntarily discarded. All other items were taken to freezer for quick cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed cooked wings in fridge, several trays of fries in WIC from this morning and yesterday, sliced tomatoes in prep top all without date marking labels. CDI - All items were properly labeled. Much improvement since last inspection. No expired items were observed this inspection.

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 salad prep unit placed on TPHC at 11 am, but time stamp says 12:00-4:00. CDI - Label was corrected. Also observed containers of cut lettuce, cucumber slaw, and edamame in salad prep unit that were re-stocked but facility did not give items new time stamps. CDI - Items were given new time stamps. Also observed black beans and chickpeas that were poured directly from room temperature can into salad prep unit and placed on TPHC. Facility did not cool items to 41F before placing them on time. See chart above. CDI - Items taken to freezer for cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several large covered plastic containers of cut lettuce that were densely packed and large covered metal container of diced tomatoes that were densely packed all in cooling process in WIC. Items were not cooling at proper rate. CDI - Items were uncovered and either placed in sheet trays or portioned out into smaller portions.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers and bowls wetstacking on drying rack.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above container of RTE foods in WIC. CDI - PIC properly stored items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two soiled knives stored as clean and black buildup inside ice machine. CDI - Knives sent for rewashing. PIC advised on cleaning and sanitizing ice machine. REPEAT, but a lot of improvement since last inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed several items in cold wells (sliced tomatoes, shredded lettuce, cut lettuce, cole slaw, pimento cheese), reach-in unit (sliced tomatoes, queso), and cold drawers (black bean patties, cooked pulled pork) all without date marking labels. CDI- All items were properly labeled. PIC will be emailed a risk control plan template for datemarking. 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 REPEAT. Observed in-house-made items that went past 7 days: poblano mayo date marked 7/21, pesto date marked 7/18, and horseradish mayo date marked 7/18. CDI - All items were voluntarily discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several covered sleeves of single-service cups stored on floor of bar area. CDI - Items properly stored off of floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needing to be done on exterior of equipment, such as the slicer and ice machine. REPEAT, but a lot of improvement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal bowls, plastic containers, plastic lids, and other equipment and utensils with food debris but stored as clean. CDI - All items were sent for rewashing. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine-sanitizing dishmachine operating but sanitizer read 0ppm. CDI - PIC readjusted sanitizer feeding tube, which was pinched and not drawing out sanitizer. Sanitizer is now reading proper concentrations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in prep top unit, reach-in units, fridge, and cold drawers holding temperatures above 41F. CDI - Items that were just prepped this morning were sent to WIC for cooling or to freezer for flash freezing. Items that were prepped the day before or longer (low fat ranch, honey mustard, wasabi mix, boiled eggs, cheeses, deviled egg mix, cole slaw, feta cheese, blue cheese, mozzarella cheese, American cheese, 3 pans of raw marinated chicken, shredded cheese, shredded cabbage, red cabbage) were voluntarily discarded. Verification to be done by 7/24/19 to check on all units.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed one item (milk) that was opened yesterday without datemarking labels. CDI - Item was labeled. Repeat, but much improvement since last inspections. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two containers of in-house-made poblano mayo (prepped on 6/25 and 7/1) expired, as well as a container of west coast sauce date marked for 8 days and expired yesterday.

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 REPEAT. Observed all items held on TPHC in ice baths in kitchen without time label. All TPHC items at server station have time labels on dry erase board.

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 REPEAT. Observed two large plastic containers of lettuce that had just been cut and moved to WIC tightly packed and covered. CDI - Covers were removed and PIC advised on uncovering all food items in cooling process.

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

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

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. REPEAT. Observed 3 single-service plastic sauce cups stored inside sauces/dressings in prep top unit. Only use a scoop with a handle to scoop out sauces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several bowls and pans wetstacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed heavy food debris accumulated in prep top units, reach-in units, on dry storage shelving, at dishmachine, and all other equipment. Facility had not even opened yet; they had just started prepping food.

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. REPEAT. Observed heavy food debris and moisture on floors and dried splashes on wall behind dishmachine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in the main prep top cooler cold holding above 41F. See temperature chart. The ambient air temperature of the cooler was 48F. All TCS items were pulled from the top cooler and put in the walk in cooler. Facility does not hold items in the cooler overnight. An employee pulled the cooler from the wall and discovered the wire had come unplugged from the back of the cooler. The wire was connected back to the cooler. The ambient air temperature of the cooler began to fall and was 39F on one section of the cooler but still 44F on another section of the cooler. The PIC will continue to monitor cooler. VR- A verification visit will be made to facility.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared. -Pf Observed one container of tomato jam that was made yesterday with no date mark. Ensure to date mark all TCS items. CDI- Tomato jam date marked. Repeat violation. Points left at half as improvement has been made since last inspection. All items in facility properly date marked except tomato jam.

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 pimento cheese, shredded cheese, and french onion dip being held in an ice bath on TPHC with no time stamp. Facility has other items on TPHC that are marked using a dry erase sheet. The items in the ice bath are not listed on the dry erase sheet. Ensure all items on TPHC have a correct discard time. CDI- The correct discard time placed on items in ice bath.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several containers of lettuce that had been cut today. The containers were tightly packed with lettuce and covered with a lid. The lettuce had been cooling for around 3.5 hours. Ambient cooling must be achieved in 4 hours. Be sure all employees know proper cooling methods in order for TCS foods to cool within the proper parameters. CDI- All lettuce was spread onto sheet trays and placed in walk in cooler. Repeat violation.

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 several containers with no handle being stored in items such as dressings and tater tots. Only a scoop with a handle not touching the food can be left in a food container. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed the main prep top cooler with water pooling in the bottom. Repair needed. Ensure all food stays covered in the bottom of the cooler.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed an accumulation of dust and food debris/residue on shelves, racks, inside/outside of prep coolers, and the top/outside of the ware washing machine. Cleaning needed and cleaning frequency increased. 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 an accumulation of dust on the ceiling in the kitchen and the ceiling vents. Cleaning needed and cleaning frequency increased.

5-205.11 (A) handwashing sink may not be used for purposes other than handwashing, PF. Observed server using handsink in drink station area to wring towels. Ensure all staff know handsinks can only be used for handwashing. CDI- Employee stopped and instructed to only use handsink for handwashing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored on shelf above containers of cole slaw in the bottom of the main prep cooler. Ensure all types of raw animal foods are never stored over ready to eat foods. CDI- Raw shell eggs moved to bottom shelf.

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 cole slaw, tomato jam, and veggie burgers all stored with no date mark. Ensure all TCS foods are properly date marked. CDI- PIC knew exactly when these items were prepared. Sunday's date placed on tomato jam, cole slaw, and veggie burgers.

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 burger setups cooling in stacked and covered containers in the reach in cooler. A large container of tightly covered tomatoes was cooling in the walk in cooler. Use proper cooling methods to ensure TCS foods cool within the appropriate parameters. When ambient cooling, TCS foods must reach 45F or below within 4 hours. CDI- Burger setups and tomato container vented. Repeat violation.

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 a small plastic container with no handle stored in sour cream and a bowel with no handle stored in tater tots. Only a scoop with a handle can be stored in a food container as long as the hande is not touching the food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the cooler in the bar used to hold glassware is in need of cleaning. Cooler has a significant amount of debris in the bottom and residue on the racks. Interior of cooler in need of detailed cleaning and cleaning frequency increased. Points left at half as this issue is different than last inspection. Facility is keeping other equipment clean. Repeat violation.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee jackets hanging on shelf directly above bags of onions. Store employee items in areas where contamination of food used for customers cannot occur.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored on top of food ingredients. CDI PIC discarded the drink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the listed above items in open flip top unit cold holding above 45 degrees. CDI PIC discarded mozzarella, tomatoes and pimento which had been there all day. All other items were able to be cooled down. Observed buttermilk for battering chicken cold holding above 45 degrees. CDI PIC discarded. VERIFICATION REQUIRED.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed burger toppers (lettuce and tomato) marked for discard at 2:30 pm still being used. CDI PIC discarded product.

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 establishment placing spinach, cabbage and other items in reach in unit at salad station to cool down still above 45 degrees. CDI PIC pulled product and placed in walk in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch while performing food preparation. Make sure to remove all jewelry other than a plain wedding band to facilitate with hand washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment and multi-use utensils. Make sure to spread out so sanitizer can work effectively.

4-501.11 Maintain equipment in good repair. Observed reach in unit where toppers kept with standing water in bottom. Observed walk in cooler outside with standing water. Make sure to keep in good repair. REPEAT. 4-502.11(A) Maintain utensils in good repair. Observed part of slicer starting to degrade where plastic is no longer smooth and cleanable. Make sure to keep in good repair. 4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed no air thermometer in majority of reach in units. Make sure to provide and keep in good repair/accurate.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing such as drain boards, spray arm nozzles and basins shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. Observed clean drain board with significant food debris as equipment coming out of machine. Observed spray arm nozzles and ware washing basin with significant build-up. Make sure to increase cleaning frequency.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build-up and debris on back side of equipment. Make sure to increase cleaning frequency. REPEAT. Points not escalated; food establishment has made great strides to work on nonfood surfaces.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed old oil containers and equipment no longer necessary for operation of establishment. Make sure to remove.

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 more than 3 damage tiles on prep line; where liquid is collecting. Make sure to keep in good repair. REPEAT Observed walk in cooler (outside) kick plate no longer attached and floor not smooth and easily cleanable in walk in cooler where water is collecting. Make sure to keep in good repair. *Points not escalated, food establishment has been replacing ceiling tiles and floor tiles as needed. Food establishment has several work orders from replacing tile and working on walk in cooler standing water issue. Last opportunity to correct before full points deducted.**

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing gloves stick hands into sanitizer bucket (gloves were wet) then proceed to continue with food preparation. CID Food employee stopped and directed to remove gloves and wash hands. *Treat sanitizer buckets as a source of contamination; if concentration is not correct could cause cross contamination to other food contact surfaces/food.* 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food in tall reach in unit not covered under shelving with significant food debris. CID Items were covered to prevent potential contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some pans, bowls, can opener etc being stored with minor food debris. CID Items returned to ware washing. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in walk in cooler and outside walk in cooler. Make sure to keep at least 6 inches off the floor. Observed one container in wick other container was completely closed not opened. Points not increased however if seen in next inspection, points will be deducted. REPEAT

4-501.11 Maintain equipment in good repair. Observed water in walk in cooler; PIC stated leak above unit. Make sure to keep in good repair. *Potential contamination of food.** Observed 2nd reach in unit with door damage where insulation is being exposed. Observed damaged gasket on salad reach in unit. Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving in reach in units, walk in cooler, flip top units etc. Make sure to keep in good repair. 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 more than 3 damage tiles on prep line; where liquid is collecting. Make sure to keep in good repair. REPEAT Observed walk in cooler (outside) kick plate no longer attached and floor not smooth and easily cleanable in walk in cooler where water is collecting. Make sure to keep in good repair. *Points not escalated, food establishment has been replacing ceiling tiles and floor tiles as needed. However due to liquid seen during inspection in missing tile pieces on the floor demonstrates food establishment needs to fix completely prior to next inspection. If not fixed before next inspection full points will be deducted.

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 Upon arrival to food establishment observed food employee cutting and processing onions with no gloves on. CDI Onions are burger toppers; food establishment voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (celery, lettuce etc) being stored over ready to eat foods (uncovered chicken wings and container of cheese). CDI Items were moved during inspection. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food debris on it and observed plates by salad station with significant food debris on it. CDI Items returned to ware washing.

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 3 containers of chicken wings without a date marking and pan of mushrooms. CDI Items allowed to be back dated. 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 pan of mushrooms date marked for 8/3. CDI Items was prepared on 9/3 able to be correctly date marked. *When arrival to food establishment, observed food employee date marking items prepared today for yesterday etc. CDI Spoke to PIC and explained rules state that if item is not labeled or labeled incorrectly it should be discarded. If seen in next inspection, items will be required to be 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 Upon entrance to food establishment, observed lettuce and tomato toppers on time out on expo line not marked with the correct begin and end time; during inspection observed toppers had been placed back into reach in unit. CDI Spoke to PIC that items were out at 10 am and time starts when the product is placed into process; to make sure they are not trying to cool back down and use it when items are on time. Lettuce and tomato toppers were marked for the correct time from 10 am - 2 pm.

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 blanch fries in walk in cooler not cooling as fast in the center of sheet pan due to large portion being placed on shallow pan to cool down. CDI PIC had fries spread out more. Observed lettuce being placed in flip top unit and salad dressing being placed in unit while still cooling. CDI PIC moved lettuce to walk in cooler for rapid cool down and placed ice in the bottom of dressing pan to keep dressing cold; explained to PIC may need to go to TPHC for dressing station due to last inspection not able to maintain temperature of product below 45 degrees.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lettuce prepared today being stored in walk in cooler on floor. CDI Lettuce moved off the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets and watches while performing food preparation. Make sure to remove all jewelry other than a plain wedding band to faciliate hand washing. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket at bar on the floor. Observed wet wiping cloths on food preparation counters. Make sure to keep wet wiping cloths in sanitizer solution and keep sanitizer buckets off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to allow all equipment/utensils to air dry so sanitizer will work effectively. REPEAT 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store and display equipment/utensils in a clean dry location, 6 inches off the floor and where potential contamination can not not occur via splash or environmental. Observed silver ware being rolled with food contact surfaces out. Make sure to protect food contact surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build up in reach in unit on shelving, cooler doors etc. Make sure to increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep dumpster doors closed at all times. *Shared facility, will contact other food establishments.*

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 dusty ceiling and vents over food preparation areas. Make sure to keep clean. 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 more than 4 damage tiles on prep line; where liquid is collecting. Make sure to keep in good repair. REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat foods. CDI PIC rearranged shelving to be in compliance.

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 beans still above 70 degrees being placed in reach in drawer at flip top unit. CDI Spread out on a pan and moved to walk in cooler. REPEAT.

Aten 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout; make sure to have pest control address.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees wearing watches and bracelets during food preparation. Make sure to only wear a plain wedding band to faciliate hand washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Observed dish employee drying equipment with a towel. CDI Food employee stopped. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed waitress sticking straw in back pocket. CDI Straws discarded; make sure to store in a protected manner.

4-501.11 Maintain equipment in good repair. Observed rusting shelivng and some split gaskets. Observed bottom door on far flip top near fryer station with damage. Make sure to keep in good repair. REPEAT.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Ware washing equipment, baseboards etc shall be cleaned prior to use, every 24 hours or as often as debris accumulates. Observed clean base board with significant food debris on it with clean coming out. Make sure to clean prior to use.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to dumpster; make sure to keep closed. *Shared facility; will contact other food establishments within next visit.*

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 tiles cracked/missing and grout throughout entire kitchen. Make sure to keep in good repair. REPEAT points not escalated; food establishment has been replacing a few tiles at a time and showed new tiles to be replaced. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor dust on the ceiling; make sure to keep clean. Increase cleaning frequency.

2-401.11 Eating, Drinking, or Using Tobacco - C An employee shall eat, drink or use tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils and lines will not be contaminated. Upon entry to food establishment, observed employee drink sitting on food preparation counter besides onions being processes, observed food employee drinking on kitchen line, observed employee drink being stored on dry storage rack on top of spices/oils. CDI All drinks discarded.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee not washing for long enough, less than 20 seconds total. CDI Teaching moment and food employee required to rewash hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching glasses and hat; then proceeding to continue with food preparation. CDI Food employee stopped and made to wash hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees donning gloves after coming out of walk in cooler as well as food employees drinking from personal drinks. CDI Food employee directed to wash hands and discard gloves. REPEAT

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer used to cut ham this morning (9ish am) stored dirty. CDI PIC will have slicer broken down and cleaned.

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 pulled pork in reach in unit not date marked. Observed blue cheese in flip top not date marked. CDI Items allowed to be back dated. 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 blue cheese marked for 3/14 and brie marked for 3/16 (10 am). CDI Items were both 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 food on time (lettuce and tomato toppers) not being marked with begin and end time. CDI Spoke to PIC regarding this; need to make sure tracking starts when food is placed into process. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced ham that was portioned up and wrapped tightly in plastic wrap; then placed in cold holding equipment. CDI Ham was taken to walk in cooler and unwrapped for rapid cooldown. Make sure to allow food to cool down before placing in a cold holding equipment and not tightly wrapped.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles containing aqueous solutions. Make sure to label all working containers of food/food ingredients once taken out of original packaging and not easily recognizable.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on food preparation tables. Make sure once towels are wet to store in sanitizer solution buckets. Observed sanitizer bottles reading less than 100 ppm for quat ammonium. Make sure to test sanitizer bottles and are at appropriate concentration for quat ammonium; manufacturer instructions or at least 200 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment and utensils. Make sure to allow equipment/utensils able to air dry so sanitizer will be able to work effectively. REPEAT

4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout facility in reach in units, flip top units etc. Observed gaskets in reach in units and flip top units. Make sure to keep in good repair. Observed damaged door in bottom reach in unit (far left flip top unit). Make sure to repair so it is smooth and easily cleanable. **PIC informed new gaskets were on order.**

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in reach in units,flip top units on shelves and gaskets. Observed debris on nonfood surfaces of soda machine dispensing. Make sure to increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to carboard and grease refuse. Make sure to keep closed. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minor debris and litter around waste refuse area. Make sure to keep clean. *Shared facility, will contact other food establishments regarding keeping area cleaned and doors closed within next visit**

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 crack tile and missing grout throughout kitchen. Make sure to keep in good repair so cleaning will be effective.

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employee put on gloves before cutting limes at bar without washing hands. CDI- by instruction and discussion with PIC. Employee washed hands after removing gloves.

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 limes at bar with bare hand contact to limes. CDI- limes voluntarily discarded that had been contacted.

n3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P : PIC and kitchen manager stated wings are blanched and cooled, and are not ready-to-eat after initial 5 minute blanching. No approved procedures produced for this process. CDI- left procedure template and follow-up within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found all items in one cold drawerat salad prep cooler above 45 F. Cabbage mix, lettuce, spinach, cheese were voluntarily discarded by PIC.

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 written procedures for holding burger tops (lettuce and sliced tomato) off temperature at delivery line. Follow up within10 days for procedures.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Separate food handling from cleaning process when using the 3-compartment sink to handle food. Observed cut potatoes for chips being rinsed at 3-compartment sink while soiled utensils were in the bays of sink.

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees going in and out of walk in with gloves and return to food prep. CDI hands washed gloves changed. Suggest facility treat handles as utensils and clean every 4 hrs to prevent accumulation that will contaminate gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed items in ice bath above 45F. CDI more ice added and suggest facility use TPHC for items that they hold out during lunch service. CDI mote ice added to product and items in prep top ice bath use time. TPHC procedures provided.

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 no written procedures for grilled pineapple, corn salsa, and LTO held at room temperature. CDI TPHC procedure provided.

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 sauces, corn for black bean burgers, iceberg lettuce, and cole slaw that was covered while cooling in walk in. CDI items uncovered. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes on dry rack that were wet stacked.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates and ceramic bowls soiled with food debris. CDI items moved for cleaning. Repeat. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. CLean thermometer before use and before storing. Observed employee use thermometer without sanitizing. CDI thermometer cleaned.

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 fruit salad with melon and cabbage that was in salad reach in and not dated. CDI items dated.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer that states it should be 200ppm for food contact surfaces at 400ppm. CDI bottle dumped and refilled.

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 LTO that was tightly covered and stacked on top of each other cooling in reach in. CDI items uncovered to allow proper air flow. Repeat.

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 plastic cups used as scoops stored in dressings. Repeat.

2-301.14 Wash hands after activities that contaminate them.-P. Observed employee handle raw chicken then change gloves without handwashing to handle RTE food. CDI hands washed gloves changed.

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 pick lime up with fork but push lemon on cup with bare hands. CDI lemon tossed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee use handsink to wet cloth for wiping. CDI by instruction. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs stored over RTE food and raw tuna burger over black bean and corn salsa in reach in unit. CDI items relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed vegetables stored over RTE food in walk in unit. CDI began rearranging.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed robo coup top, potatoe peeler, blender and plates soiled with debris.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed facility with two pans of chili that were at 84-90F after 2 hours. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed brie, hot dog, pulled pork, swiss cheese, shredded lettuce, pimento cheese, feta, spinach, and ham above 45F in prep tops and reach in during lunch. Some items were stacked above chill line and unable to maintain temperatures. CDI some items split up to cool and others discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed brie and corn that was cut the day before and dated for today. CDI dates changed. Observed lettuce from yesterday not dated. CDI item dated.

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 facility cooling chili in shallow metal containers and not actively stir thick product, observed lettuce cooling in deep plastic container, and black beans and chick peas tighly covered while cooling. CDI chili discarded, ice added to lettuce, and items vented. Suggest facility have active monitoring of cooling items instead of leaving food items unchecked for 3 hours.

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 cups and bowls used as scoops.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and chargers stored above prep top and inside of metal bowl used for the facility.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at hand wash sink near grill broken. verification required. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash near grill. CDI PIC replaced paper towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items dumped in handsink at front prep area. CDI by instruction.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed salad prep area cutting board needs to be replaced or resurfaced. 4-501.11 Maintain equipment in good repair. Observed gaskets on freezer near grill damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Rack in dish area needs to be replaced. -0 points-

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 walls in dish area need 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. Tiles in grill area need to be replaced also one tile missing near walk in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken and burgers in pull out drawers underneath grill at 50 degrees F CDI removed to walk in see chart above. Leaf lettuce in prep unit at 50 degrees CDI discarded.

3-501.13 Use approved thawing methods. Observed hamburger being thawed under running water measuring 84 degrees F. CDI moved to cooler finish thawing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oils and spices not labeled in grill area. CDI PIC had employee label containers. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in dish room area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in salad prep area in need of resurfacing or replacement. -0 points-

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air vent over dish and salad area in need of cleaning. -0 points-

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 food employee pre-portioning lettuce, tomato and onion with bare right hand. CDI- stopped, hands washed and gloves donned

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two slicers, and multiple metal and plastic containers with excessive food debris that were stored as clean. CDI- removed to clean

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chili cooled from yesterday in high volume plawtic container covered tightly at 56 F. CDI- product discarded; COOLING PROCEDURE CHANGED TO USE MULTIPLE SHALLOW METAL PANS UNCOVERED IN WALK IN COOLER'

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 cream based sauce in freezer not date marked and pimento cheese and portioned BBQ chicken in prep units not date marked. CDI- date marked

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility cooling in high volume plastic container. COOL USING SHALLOW OPEN METAL PANS

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions lying on kitchen floor. CDI- removed to shelf

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available for handsink at server station. CDI - Papertowels stocked. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Wiping cloth and spray bottle hanging off rim and into handsink behind bar; bartender dumped bottle of sanitizer into handsink. CDI - Items were relocated.

General Comment3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed produce stored on shelf above prepared produce items and dressings. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Metal bowl of raw tuna resting on top of uncovered raw tuna in pan. CDI - by instruction

General Comment4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Minor build up observed on soda gun nozzle at bar. CDI - Nozzle cleaned during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw tuna on prep counter at 54F. Tuna moved to walk in cooler to rapidly cool.

General Comment3-501.15 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 Raw tuna steaks and ground tuna tightly wrapped while cooling. CDI - Wrapping was vented on items to allow rapid cooling.

General Comment4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four small food pans wet stacked on drying shelf. CDI - Pans seperated to dry.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken burgers stored above sliced tomatoes. CDI - Rearranged cooler during inspection with raw chicken burgers above raw chicken breast.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced tomatoes in cook line prep cooler and black beans in salad station above 45F. CDI - Items were moved to walk in cooler for rapid cool down; items had been stocked less than 2 hours.

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. Flour scoop stored with handle in contact with flour. CDI - Scoop removed and reinserted with handle above flour.

4-101.19 - Non-food contact surfaces that are exposed to splash, spillage, or other food soiling shall be smooth and nonabsorbant. Cardboard used to line the bottom of the beer cooler at bar area. Replace with plastic or metal pan that is nonabsorbant.

3-501.16 (A)(2) and (B) Maintain TCS foods for cold holding at 45F/below. Observed food items stored in True reach-in 1 door cooler > 45F. Thermometer reading > 50F. CDI, all items moved to working reach-in coolers. Discontinue use of cooler until repaired. Cooler temperature dropped to 40F during inspection report write up. It was determined there may have been too many items inside cooler not creating good air flow or door may have been left open too long. May continue to use cooler once items removed from cooler have reached 45F/below.

3-603.11 Provide a consumer advisory for any animal foods that are to be served undercooked, raw, or with undercooked ingredients. Observed current menu without disclosure statement for hollandaise sauce made with raw shell eggs. Spoke with Stephanie Kalish with the main office concerning menu at Birkdale location. She will be notified about this location' s menu. Will follow-up with facility in 10 days to verify new information is provided on menu.

3-501.15 Use proper cooling methods for cooling. Observed items being prepared and placed in prep units to cool. Cool in walk-in coolers first then transfer to reach-in once product reach-in 45F/below.

3-304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed some employees changing tasks without changing gloves, CDI by changing gloves.

3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed cheese 110F on steam table, CDI by reheating to above 135F.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed hot dogs, open milk, etc. with no date marking, CDI by instruction.

3-603.11 Provide a consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed daily specials that can be served undercooked with no consumer advisory, CDI, manager printing cards to put with menu to satisfy consumer advisory requirement.

Ensure proper thawing methods are used, observed beef thawing under running water greater than 70F.

Ensure wet wiping cloths are stored in sanitizer between uses, observed wiping cloths stored on counter.