WHISKEY WAREHOUSE

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for mashed potatoes, daily special item, and marinara sauce held on 4-hour TPHC. -CDI- During inspection, PIC completed TPHC procedures for the listed items and posted them on the board. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 no time stamp for mashed potatoes, daily special item, and marinara sauce held on 4-hour TPHC. -CDI- PIC verified items were removed from temperature control at 11am and properly time-stamped the foods.

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 handle for scoop submerged within the food in the low reach-in cooler. Ensure the handles are not directly touching the food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed residue on multiple dishes, stacked and stored as clean (food residue, dark residue, sticker residue). -CDI- PIC moved dishes back to dish machine to be re-washed/rinsed/sanitized. 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. -Observed dark buildup on interior of ice machine (along ice shield). EHS observed dark residue as cleanable, and able to be removed. Ice is used in customer drinks.

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 diced tomatoes, sliced tomatoes, cut lettuce, romaine, roasted peppers, grilled mushrooms, and pico without date marks. -CDI- PIC verified prep/cook date of all items and properly added date marks. REPEAT - Great improvement in date marking noted since last inspection. EHS observed no foods held past their 7-day shelf life. 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 container of sugar and chicken breader without name labels. Label all containers with the common name of the food.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed heavy buildup of residue on shelves in WIC. Increase frequency of cleaning shelves to prevent accumulation of food debris on shelves. REPEAT

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

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). -Observed multiple items throughout facility without date marks. Observed majority of foods in prep units lacking date marks. Facility must implement consistent date marking system to ensure all TCS foods held over 24 hours are date marked and do not exceed a 7-day shelf life. -10 day verification visit required- EHS will follow-up to ensure facility’s date marking system improves. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed multiple items throughout prep units lacking date marks (sliced/diced tomatoes, cut lettuce, pimento cheese, rice, pasta, hard boiled eggs, pico, roasted veggies, fried mozzarella cheese, chicken wings, roasted corn). -CDI- PIC verified prep dates of all items by referencing large batches in WIC and properly added date marks. -Observed sliced tomatoes, cut lettuce, roasted red peppers, sausage gravy, queso, pasta cream sauce, and marinara in WIC without date marks. -CDI- PIC verified prep dates of tomatoes, red peppers, pasta cream sauce, queso, and marinara and properly added date marks. PIC voluntarily discarded the cut lettuce and sausage gravy. -Observed chipotle crema (11/25) and sliced turkey (12/6) held past 7 days. -CDI- PIC voluntarily discarded both items. 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 . REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloth stored directly on the prep table cutting board, not in a sanitizer solution. Observed additional in-use wiping cloth stored in empty container. PIC stated the wiping cloths are used to clean the prep cutting board. -Store in-use wiping cloths within properly concentrated sanitizer solution. REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed box of single-service items (to-go containers) stored directly on the floor by the back WIC room. Raise boxes of single-service items off the floor.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed heavy buildup of residue on shelves in WIC. Increase frequency of cleaning shelves to prevent accumulation of food debris on shelves.

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 dark buildup along walls inside WIC. Increase frequency of cleaning to prevent bacterial growth.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee backpack hanging directly above avocados Observed employee jacket stored among dry storage, directly touching customer food (bags of bread). Ensure employee items are stored separately from customer items to prevent contamination. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw fish stored above cooked chicken wings in the lowboy cooler. Observed raw steak stored above ready-to-eat foods in the lowboy cooler. -CDI- Storage order was corrected by moving raw items below ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 items in the prep units and WIC without date marks (sliced tomatoes, diced tomatoes, hard boiled eggs, pimento cheese, coleslaw, roasted corn, deviled egg filling, grilled onions, grilled veggies, peppercorn cream sauce, seafood dressing, pulled pork, chicken wings). Observed pimento cheese poppers held past their 7-day timeframe. -CDI- PIC voluntarily discarded the pimento cheese poppers. PIC verified when all other items were prepped and properly added date marks. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for TCS foods held on TPHC at the fryer station (buttermilk, flour, fries). EHS observed proper time stamp on foods. -CDI- PIC provided blank TPHC procedure form to PIC and observed PIC complete procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flying insects surrounding potatoes underneath prep table. -PIC voluntarily discarded the potatoes that were contaminated by the insects.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloths stored directly on the prep table cutting board, not in a sanitizer solution. PIC stated the wiping cloths are used to clean the prep cutting board (used as a food-contact surface). -Currently, facility utilizies sanitizer spray bottles. PIC stated facility may begin using sanitizer buckets to store in-use wiping cloths.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee backpack hanging directly above avocados and a dicer. -CDI- PIC moved avocados and dicer.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cooling rack blocking hand sink. CDI Rack moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at hand sink. CDI Paper towels were replaced.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed meat balls in freezer with no cover.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was testing at 0 ppm. Facility has ordered more santizer. CDI Filled up three comp sink with quat sanitizer to submerge dishes in after washing in dishwasher. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white plastic on ice machine. Clean with more frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep top across from fryers holding above 41F. CDI lid was closed and items began to cool rapidly. Ensure between uses, lid is closed on prep tops. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single use cup with no handle being used as scoop for slaw.

4-501.11 Maintain equipment in good repair.Observed pool of water in RIC across from three comp sink. Repeat No escalation, prior issue resolved.

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 water pooling in bottom of RIC in prep area across from three comp sink. Food debris observed in bottom of reach in freezer in prep area.

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

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 some build up along edges of floor and under equipment. Clean with more frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food employee with certified food protection certification during inspection. CDI PIC with certification showed up 1/2 through inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken wings and pooled cracked eggs, frozen pimento cheese balls in freezer with no date mark. CDI Chicken wings were date marked and pooled eggs were discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roasted red peppers with prep/open day 1/6, item is 2 days out of compliance. PIC voluntarily discarded. VR for pimento cheese balls For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed no working thermometer. VR required. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-501.11 Maintain equipment in good repair.Observed heavy pool of ice in walk in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked noodles stacked above metal container holding above 41F in prep top. Items placed in prep top less than 4 hours prior. CDI PIC placed top layers back in WIC to rapidly cool. Do not stack in pans past line. Raw chicken holding over 41F. CDI PIC stated items had been out multiple times during rush. Ensure items remain 41F at all times or place small amount on TPHC for busy periods of time. Items allowed to cool rapidly in RIC. 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 opened gallon of milk, pimento cheese balls in freezer, and chicken wings on line with no date mark. CDI PIC date marked all items and voluntarily discarded milk. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottle of oil with no label. Repeat

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed peeling and missing sealant on handsink in back prep area. Remove and replace. Ensure sealant on any fixed equipment is in good condition.

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 chipping paint and damaged wall in prep area next to hand sink exposing dry wall. Repaint, repair. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce hot holding below 135F. CDI Item was placed on stove to hot hold 1/2 hour prior, PIC reheated to 165F and above quickly. 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 .5

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 bottle of oil with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple pans stacked clean still wet on inside. Allow to air dry completely before stacking.

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 chipping paint and damaged wall in prep area next to hand sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on top and hanging over prep top/RIC. Place personal items are stored away from prep and items for consumer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers stored clean with sticker residue touching inside of next container. CDI. Containers moved to dish area for re-wash. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head or beard guard.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf did not have Test strips for Quatt sanitizer. VR required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers stored clean with sticker residue touching inside of next container. CDI.PIC moved containers to dish area for re-wash For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked linguini and cooke macaroni noodles not cooling at a sufficient rate to cool to 70F in two hours. CDI Moved to sheet pans and achieved next window of cooling before 2 hour window expired. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions and mushrooms and a cheese sauce holding below 135F. PIC stated they had been reheated and placed in hot holding 1/2 hour prior. CDI. Both items were quickly reheated to 165F and placed back in hot holding. Temperatures checked and items holding 135F and above. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf I observed big colanders of noodles not cooling at a sufficient rate to reach 70 in 2 hours. CDI PIC placed noodles in different open shallow containers to continue cooling process. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple pans stacked clean still wet on inside. Allow to air dry completely before stacking.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed water pooling in bottom of RIC in prep area across from three comp sink. Food debris observed in bottom of reach in freezer in prep area.

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

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored over raw shrimp and salmon. Order changed. CDI For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: http://meck.co/FoodSafety. Observed employee signed agreements with only 5 of the Big 6 illnesses. The establishment does have the correct illness/employee health posted on the wall. CDI - PIC updated employee health agreement during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping mushrooms with no hair restraints. CDI - Employee added hair restraint.

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

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 stickers and sticker residue on the exterior of pans stored on the shelf as clean. CDI - PIC moved pans to the dish machine to be washed properly.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand washing sink in kitchen. CDI - PIC switched out dispenser cartridge.

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 . Portioned rice and portioned pasta both measured 41-50F and 44-47F in sandwich cooler top. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler to cool. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Bus tub of chicken wings and pan of cooked mushrooms were both prepared on 10-17 and had not yet been discarded. Use or discard TCS ready-to-eat foods within 7 days of preparation. CDI - PIC discarded items. Kept at half credit due to improvement from last inspection. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed near dish machine. Contact pest control for fly solutions. REPEAT. 0 points taken due to different circumstances from last inspection. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee observed with no hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Spray arm at pre-rinse sink is hanging below flood rim. VR - Verification required within 10 days that establishment has repaired spray arm so that there is an air gap between the bottom of the sprayer and the top of the sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Pan of raw salmon stored above RTE foods in sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - Raw salmon moved to bottom of cooler. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Seafood gravy missing date label in walk-in cooler. Pan of veggie patties in sandwich cooler missing date label. CDI - PIC dated items. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Sliced turkey and salsa both date marked as being prepared on 7-27. Use or discard TCS RTE foods within 7 days of preparation/opening. CDI - Items discarded.

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 No time label on fries or milk wash. TCS foods using time as a public health control must be marked with time it is removed from temperature control. CDI - PIC placed time labels on items. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Ants observed in soda gun at upstairs bar. Contact pest control for pest issues. Bar tender removed ants and washed soda gun. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Kitchen manager wearing watch while preparing food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-501.11 Maintain equipment in good repair. Establishment does not have method to stop sinks to hold water for manual warewashing at 3-compartment sink. Acquire sink stoppers for sink. 0 pts.

5-501.111 Keep storage areas and bins for waste in good repair. Cardboard dumpster missing lid. Contact waste management company to replace dumpster. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at bar hand sink. CDI - soap replaced.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use soiled wiping cloth to wipe gloved hands while preparing food at the cook line. CDI - EHS directed employee to change gloves and wash hands. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed two different soda gun hoses laying inside of ice used for customer beverages at bar area. Issue was corrected by PIC but EHS observed hose again in ice bin at end of bar near server area. CDI - ice replaced and sheet pans placed across ice bins as temporary measure to prevent hose from dropping into ice. Long term solution is needed to prevent cross contamination of ice from soda gun hoses.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed grilled chicken with final cook temperature of 155f. Line employee informed EHS that chicken was fully cooked and knew 165f was minimum required temp, however, employee did not use food thermometer to verify final temp. CDI - chicken returned to grill to finish to above 165f.

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed two pans of cooked chicken wings cooing in WIC since 9 am at 55f at 1:45 and still at 53f at 2:45. CDI - wings spread onto sheet pans and placed into WIF to quickly chill. EHS verified 41f by 3 pm. Wings would not have met cooling temperature requirement without EHS intervention. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pan of cut lettuce cooling in flip top portion of service cooler since 9:30 am still at 44f at 1:50 pm. CDI - lettuce discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 back up pan of green beans hot holding in cabinet in back area at 112f. CDI - discarded.

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 portion bags of cooked rice and pasta overfilled in pans on flip top #1 at line holding above 41f. See chart. CDI - bags above 41f discarded as they had been in flip top greater than 4 hours. Observed all TCS foods in both top and bottom portions of flip top cooler unit #2 (fry side) holding above 41f. See chart. Ambient air temperature lowest reading 52f during inspection. CDI - all TCS foods with the exception of one pan of raw chicken placed into unit greater than 4 hours prior and holding above 41f. All discarded - pan of chicken recently stocked into unit found to be 41f relocated back to WIC.

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 written procedures posted for buttermilk and fries at breading station indicating time chart would be completed every 4 hours to document discard and change of products. EHS observed chart with most days only one time noted in the am and no discard/replacement time noted and only for buttermilk. No chart identified for fries, however, sticker was present on the wall noting fries at 1:40 pm which was the only time noted on buttermilk chart for today. This is the time EHS entered unit for inspection and not the time the establishment removed the buttermilk and fries from temperature control. CDI - items replaced and new time put into place. EHS strongly recommends reconsidering method of tracking time as it is not being used as intended according to procedures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled sanitizer holding chemical with floral scent - PIC identified as likely Fabuloso. CDI - discarded. 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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed deep plastic tubs filled with cooked wings cooling in WIC and pan of cut lettuce cooling in flip top across from hot grill. CDI - Wings relocated to sheet pan in freezer to chill. Lettuce discarded. When cooling foods, use methods that allow air flow. Do not cool in large volumes in deep container. Do not cool TCS foods in service units that are in active use. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed fry side flip top unit with apparent mechanical issue and elevated ambient air temperature holding TCS foods above 41f. This unit is integral to the operation and must be repaired. Do not store food in the unit until repaired and holding at 41f or lower. TCS foods in use on they flip top only to use existing 4 hour TPHC procedures with individually timed products for up to 4 hours before discard until cooler is repaired. Verification required within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few small flies in kitchen/bar. Contact PCO for service.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp and soiled wiping cloths laying on equipment at line repeatedly used by employees without returning to sanitizer bucket between uses.

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 to go containers on floor in upstairs bar storage closet. Store items at least 6 inches off of floor.

4-501.11 Maintain equipment in good repair. Observed standing/foul water inside of bar beer cooler surrounding bottles of beer. Cooler is not draining and interior is no longer in good repair with rust and corrosion visible. REPEAT. No point escalation as other repair issues from previous inspection resolved.

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 buildup/debris/broken glass/etc. on interior surfaces of bar coolers. REPEAT

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed recyclables including glass bottles overflowing onto dumpster pad, along with bags of trash laying in dumpster enclosure not placed into receptacle. Litter, wooden pallets, and no longer used equipment accumulated inside of enclosure. Area needs cleaning and removal of waste, recyclables, pallets, debris and old equipment. Dumpster is shared with Common Market next door. 0 point deduction at this time. EHS recommends reaching out to market next door and/or to any property manager for assistance.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee chewing gum while handling food at the cook line. CDI - gum discarded.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee wearing food handler gloves to wipe down surfaces in kitchen then remove soiled gloves and begin to don clean gloves to handle food with no associated hand washing. CDI - EHS directed employee to wash hands before donning clean gloves. Hands washed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed container of raw shell eggs stored on top shelf in WIC directly above various ready to eat foods and condiments. CDI - eggs relocated to lower shelf. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed pans of prepared pimento cheese poppers stored in outdoor WIF uncovered/unprotected. Cover food in storage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed bar area dish machine not providing sanitizer at proper concentrations. Test strips reading 0ppm cl in final rinse. CDI - all bar glassware taken to main kitchen dish machine for cleaning and sanitizing at this time as that dish machine is properly cleaning and sanitizing at the correct concentration. PIC called for dish machine service.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle with no labeling or identification PIC identified as sanitizer. CDI - bottle tested to verify sanitizer and then labeled.

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 squirt bottles of liquids PIC identified as oil and water for use at grill with no labeling. CDI - labels addded.

3-302.15 Wash fruits and vegetables prior to use. Observed in use avocados in pans in flip top unit at line with stickers remaining indicating not properly washed. Wash all produce that is not received pre-washed and ready to eat.

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 styrofoam cup without handle used as scoop laying in container of bbq sauce. Food scoops must have a handle and the handle must remain out of the food. REPEAT

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 interior drop plate inside bulk ice machine re-attached to interior of machine with bolts that are corroding and rusting inside of the machine. Repair/replace according to manufacturers instructions. 4-501.11 Maintain equipment in good repair. Observed standing/foul water inside of bar beer cooler surrounding bottles of beer. Cooler is not draining and interior is no longer in good repair. Other beer cooler at bar with significant ice buildup needs repair.

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 organic buildup on interior surfaces of bar coolers. Observed heavy black organic buildup on dump sink with plumbing issue at bar. Observed label adhesive residue on exterior surfaces of food containers stored as clean.

5-205.15 Maintain a plumbing system in good repair. Observed dump sink at bar area with faucet that will not turn off resulting in continuous flow of water/splashing and microbial growth on the sink surfaces. Repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black buildup on wall surfaces at dish machine in kitchen, some buildup on floors under/behind other equipment, and debris accumulation in outdoor walk in units. Repeat

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs in roof top bar bathrooms. CDI: Signs were provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back storage ice machine with build up on ice shield. Ensure ice machine is cleaned more frequently.

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 ranch dressing cooling at a rate of 0F/min and pimento cheese cooling at a rate of .024F (adjusted rate needed is .045/min). CDI: Pimento cheese was uncovered and began cooling properly. Ice was added to ranch in bags and dressing was placed in prep sink with ice around it to rapidly cool to 41F in remaining time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk holding on cart at 65F. Observed left side prep top holding all items on top except for diced tomatoes and garlic butter above 41F. Both of these containers were very full and PIC stated they were recently re-filled from lunch. CDI: All items were moved to working refrigeration for rapid cooling as remaining items were refilled around 1pm. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on diced tomatoes in prep top. CDI: Product date marked because the larger container in the walk in had yesterday’s date. 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 chicken wings with date of 9/10. After questioning, employee stated chicken wings were originally made the day before (within 24 hours). CDI - Allowed date to be corrected. Observed cooked garlic dated 9/6. Observed garlic butter made with this same garlic dated 9/8. CDI: Date corrected. EHS reminded PIC that the oldest dated ingredient in any mixed products/recipes must be the date marked on the product. Observed ranch dressing portions dat embarked 9/10 (date poured) rather than 9/8 (date dressing was made). Date corrected as cups were filled today and the large ranch dressing bin was date marked 9/8.REPEAT VIOLATION

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 TPHC procedures do not indicate that product is discarded if not sold after 4 hours. CDI: New TPHC paperwork was filled out today. PIC had times marked for fries and stated that they are discarding if not sold. NOTE: Buttermilk that sits on the fry station cart was added to this procedure as well.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed shrimp and grits on brunch menu marked as being offered undercooked when protein is always fully cooked. VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ranch dressing, and blue cheese dressing cooling in a deep, covered lexan. Observed pimento cheese cooling while tightly covered. CDI: Dressings had ice added in bags and were placed in prep sinks with ice to cool quickly. Products stirred frequently. Pimento cheese was uncovered and cooled rapidly. EHS strongly recommends making dressings with all cold ingredients as space allows. Starting with pre-chilled ingredients will potentially eliminate cooling or significantly reduce temp change from prep. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Front left prep top cooler is not holding foods at the proper temperature. Due to food flow and extensive menu, this cooler is essential to everyday operation. Ensure cooler is fixed and holding TCS foods at 41F and below. VERIFICATION REQUIRED

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed no handle on scoop in flour bin. Observed handles of scoops down in 2 breaded bins and in sugar bin. CDI: Scoop for flour bin replaced, other scoops were turned handle up and staff were reminded to keep handles upright in food items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on gaskets of prep area reach in cooler. Ensure more frequent cleaning. Observed large build up of ice in the wine/beer cooler at the downstairs bar. REPEAT VIOLATION Overall improvement and some items fixed from previous inspection. Points not escalated.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster is overflowing with significant amount of recyclables on the ground and in the enclosure. PIC stated this is a shared dumpster space and this one is dumped weekly. The next pickup is Tuesday. More frequent recycling pick up is needed due to the number of businesses using the recycle dumpster and the amount of recyclables.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust accumulation on vents and ceiling tiles throughout kitchen. Ensure more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Pimento cheese and pepper jack cheese 43-44F in flip top unit. CDI - Discarded. REPEAT. *Half points due to overall, continued cold holding in compliance*

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 chicken wings with date of 5/18. After questioning, employee stated chicken wings were originally made the day before (within 24 hours). CDI - Allowed date to be corrected. REPEAT. *Points kept at zero due to overall compliance with date marking, and improvement of expired date marks throughout facility*

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on clean dish shelf. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed air filters on outside of ice machine in need of cleaning. Observed gaskets in need of cleaning throughout facility. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one ice machine shield in need of cleaning (dish area). REPEAT. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed main dish washer producing 0 ppm chlorine. CDI - PIC called chemical company and machine was able to produce at least 100 ppm chlorine. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed noodles cooling, not meeting cooling parameters - see temp chart. CDI - Noodles placed on sheet tray and placed on top shelf to cool more efficiently. 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 raw burgers cooling, not meeting cooling parameters - see temp chart. CDI - Uncovered and unstacked to cool more efficiently. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bags of rice filled above chill line holding at 45F. CDI - Discarded. REPEAT. *De-escalated to half points due to overall cold holding in compliance during today’s 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 Observed goat cheese, feta cheese, and other prepped items in flip top without date marks. PIC stated all items have original containers with dates. CDI - Employee began properly date marking all TCS items. 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 types of cooked pasta with 1/14 date marks; time/temperature window has expired. Observed house made dressing with 1/14 date mark. CDI - 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 French fries out of cold holding at cart with incorrect time stamp. CDI - Employee correctly time stamped items. *Placed French fries & Sweet potatoes on TPHC after last inspection for long term compliance, Facility has obtained and posted written procedures*

7-102.11 Common Name-Working Containers - PF Observed two sanitizer bottles without labels. CDI - PIC labeled bottles.

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 noodles cooling densely packed in bowl with no active stirring. CDI - Noodles placed on sheet tray. Observed raw burgers cooling tightly wrapped with plastic and stacked on WIC shelf. CDI - Uncovered and unstacked. REPEAT.

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 and spice shakers in need of labeling on grill line.

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

4-501.11 Maintain equipment in good repair. Observed split gaskets on salad flip top and both cold drawers under flat top.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed air filters on outside of ice machine in need of cleaning.

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 female bartender wash hands and turn off faucet with bare hands. CDI - EHS corrected employee and she stated she would re-wash at bar before making drinks.

6-301.14 Handwashing Signage - C Observed barrel bar sink without hand washing signage. CDI - EHS provided hand washing sign.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above RTE sauces in flip top cooler. CDI - PIC relocated eggs to correct storage.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one ice machine shield in need of cleaning (located in side room). REPEAT. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed main dish washer producing 0 ppm chlorine. CDI - PIC called chemical company and machine was able to produce at least 100 ppm chlorine.

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 house-made bleu cheese At 48F at 2:40 pm; PIC stated container had been cooling from 10:30. Bleu cheese had not cooled to 41F within 4 hours. CDI - Product discarded. Observed tomatoes cooling in walk in; no change in temperature in over an hour. Observed raw burgers cooling from preo; cooling at a 0.05 rate. CDI - Both vented and allowed to continue to cool in WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese and tomatoes holding above 41F in prep units. CDI - Entire container of pimento cheese taken to walk in to cool. Top layer of tomatoes holding above 41F taken to walk in to cool rapidly. REPEAT.

7-102.11 Common Name-Working Containers - PF Observed two spray bottles without labels; PIC identified bottles as sanitizer bottles. CDI - PIC labeled bottles.

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 bleu cheese cooling in large container with lid tightly closed. CDI - Product discard.

3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C Observed French fries and sweet potato fries slacking on cart at room temperature. Employee moved bags into walk in cooler to slack under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of shrimp stored on floor of walk in freezer. REPEAT. *Points kept at 0 due to improvement of overall food storage throughout walk in units*

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed carrot and mushrooms stored above ready to eat foods in line walk in cooler. CDI - PIC relocated to correct storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on soda nozzles at roof top bar. Observed build up on shields inside all 3 large ice machines in use. REPEAT.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed PIC touch brussel sprouts to check temperature using bare hands; without immediately discarding. CDI - Brussel sprouts in contact with bare hands discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed brussel sprouts cooling in line walk in; not meeting cooling parameters - see temp chart. CDI - Brussel sprouts uncovered and placed on top shelf to cool rapidly. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese and pasta cold holding above 41F in grill flip top unit. CDI - Pimento cheese voluntarily discarded; pasta overstacked placed in bottom of unit to hold properly until service. 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 brussel sprouts cooling in deep plastic container with plastic wrap tightly covering. CDI - Container uncovered and moved to top shelf of walk in to cool rapidly. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large dry goods bins in need of labeling. REPEAT. *Points not escalated due to oil and spices noted last time with correct labeling today and low risk*

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on clean dish shelf.

4-501.11 Maintain equipment in good repair. Observed gasket on line walk in cooler in need of replacement. Observed clear lids to all dry goods bins in need of replacement (cracked or broken plastic).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed clean dish shelving in need of cleaning. Observed vent screens on main ice machine in need of cleaning. Increase cleaning frequency. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty upon entering facility does not have food protection manager certification. PIC with certification on site half way through inspection. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC on duty not ensuring rules in the code for food safety and handling are met such as cold holding, date marking, cooling time/temperature, cooling methods, and other critical violations.

5-205.11 Maintain access to handsinks. -Pf Observed soiled linen basket blocking handsink upon entering facility. CDI - EHS moved basket to maintain access to handsink.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pimento cheese stored in walk in freezer after cooling without covering. Observed bacon on shelves upon entering facility without protective covering.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on soda nozzle at roof top bar. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar dish machine with empty sanitizer and detergent bottles. CDI - Manager replaced with new bottles of all chemicals. Chlorine sanitizer providing at 200 ppm by end of inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken pot pie filling on counter upon entering facility at 94F. Employee stated he had been cooling it for 2 hours. Product had not reached 70F within 2 hours of it being cooked. CDI - Employee voluntarily discarded container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top half of all TCS products in flip top coolers holding above 45F; see temp chart. Observed tomatoes in left flip top cold holding at 47F; employee stated it was brought straight from walk in from last night. CDI - Top half of all products in flip top taken to walk in to rapidly cool. Tomatoes from previous day voluntarily discarded. Observed pan of raw chicken in cold holding draw at 57F; employee stated he brought it straight from prep table. CDI - Pan taken to walk in to cool rapidly. Observed several items cold holding above 41F in walk in cooler. PIC stated cooler was maintenanced at 10 am this morning; freon was added to walk in cooler. CDI - All items were uncovered to cool rapidly. Walk In cold holding at 40F by end of inspection. 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 tomato jam in flip top unit without date mark. Employee stated it was made the previous day. CDI - Employee correctly date marked tomato jam.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken pot pie filling on counter upon entering facility at 94F. Employee stated he had been cooling it for 2 hours. No cool air or ice surrounding product. CDI - Employee voluntarily discarded container.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed internal thermometers needed in both flip top units and walk in units.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oils and spices at cook line in need of identifying labels.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee drink stored inside ice used for making drinks at roof top bar. CDI - Employee removed drink from ice and will completely burn out ice before refilling machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed clean dish shelving in need of cleaning. Increase cleaning frequency.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walk in freezer with dented flooring. No longer smooth and easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings raw, chicken, elbow, rice in prep units and 3 bus tubs of wings , sausage in walk in cooler at greater than 41 degrees. CDI all products 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 numerous date labels incorrect . CDI corrected labels

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed sale date not recorded on tags for mussels. 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta and other items (see chart above) in prep unit two greater than 41 degrees. -0 points-

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 feta cheese and burgers not dated . CDI dated products. 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 turkey held greater than 7 days . CDI discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed cured salmon, cheeseburger, matcha stick man drink on single barrel room menu in need of asterisk and consumer advisory. 10 day verification required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine had no measurable concentration of sanitizer at time of inspection. CDI primed machine and proper sanitizer levels achieved.

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 feta cheese dated 12/3 held greater than 7 days. CDI discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler in need of cleaning due to build up of rust and food debris.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed raw hamburgers cooling from processing and pimento cheese cooling at insufficient rate to meet cooling parameters. CDI moved to different cooler and split into smaller portions.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bbq being hot held at less than 135 degrees. CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed slaw, lettuce , jalapeno poppers and spring mix being cold held at greater than 45 degrees . CDI discarded.

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 pimento cheese and burgers cooling tightly covered and in too great of volume. CDI reduced portions by half uncovered and moved to alternate refrigeration.

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

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw chicken and change gloves without handwash between going back to working with ready to eat foods. CDI by instruction.

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 pasta, pork and rice cooling at insufficent rate to meet cooling parameters. CDI cooling methods changed rice 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 feta cheese opened with no date labels could not determine when product was opened so it was 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 pulled pork between 41-45 degrees and held greater than 4 days cdi discarded. Improvement made in this area therefore points not escalated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon on midwood superhero and plaza salads missing reminder for consumer advisory. 10 day verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta cooling in plastic bags and stack in lexan container which was tightly covered , Pork cooling in too great of volume . CDI moved both products to shallow container and proper cooling was achieved.

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 dish employee to recontaminate hands by turning off facut with paper towel and continue to dry hands with the paper towel used to turn off the facut. CDI-PIC instructed on proper hand washing procedure and employee rewashed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical bottles hanging on the side with bottles inside the sink basin in the upstairs bar area. CDI-PIC moved chemicals bottles and having employee clean and sanitizer the sink. Bar upstairs currently not open.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 compartment sink dispensing at 0ppm quat. CDI-PIC called ecolab and they fixed the dispenser by end of inspection. Sanitizer dispensing at 200ppm quat at end of inspection. REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer with food debris when stored clean. Observed scoop with significant food debris stored clean. 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 cut lettuce and cut cabbage bags without dates in the walk in. Observed cut lettuce bag without date in reach in. CDI-PIC stated items were opened yesterday. Items were back dated to 3/12. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed rice dated 3/7 at 43F. Observed housemade salsa with date of 3/1. Observed several housemade sauces with dates 3/5 and 3/6. CDI-Items were discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of chemical hanging on rack above 3 compartment sink. CDI-PIC discarded chemical and labeled and refilled with new sanitizer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer. VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 bottles on cook line unables. Bottles were labeled as water and oil.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed dry wiping clothes being used on the cook line. Observed sanitizer buckets with 0ppm of quat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops in 4 of the dry good containers with handles in the food.

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

4-501.11 Maintain equipment in good repair. Observed reach in unit that is located near the 3 compartment sink, right side door not closing completely.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and dust built up on shelving used for clean utensils and equipment storage.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom in upstairs bar area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink in a lidded cup with a straw as required, but beverage was stored above clean utensils in the dish area. Drink was moved by PIC. Do not store employee food, beverages, or belongings in areas that will subject food or utensils to contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispensor at the rear dish machine handsink non-functioning at time of inspection. Paper towels were provided next to the sink by PIC. Paper towels or other approved hand drying alternative such as a blow drying device must be provided at each handsink and available at all times.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing 0ppm of chlorine sanitizer at time of inspection. Dish machine was not primed before dish washing began. After priming machine, proper concentrations were observed. Priming the dish machine and ensuring that proper sanitizer level is maintained should be done before washing any utensils. Facility may wish to make priming/monitoring part of a standard operating procedure to ensure compliance. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several lexan containers stored as clean with slight food debris present on the interiors. Dish staff should visually ensure that all utensils are properly processed after the wash/rinse/sanitize cycle. Items were re-processed.

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 pasta that had been cooked at 11:30 that was cooling while being portioned into small batches. Pasta was observed at 80-90 degrees at the 1.25 hour mark. EHS had facility cease the portioning and put the items into the walk in cooler to make the required 2 hour time to 70 degrees. EHS recommended and PIC agreed that a better procedure would be to cool the pasta to 45F and then begin the portioning process. This ensures that the entire batch will meet cooling parameters, as well as negates the issue that small, tightly packed portion bags will not allow the pasta to cool efficiently. Pasta was temped at 68F at the 2 hour mark in the walk in cooler. Had the items been 71F or higher, the entire batch would have been subject to discard.

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 pre-cooked pork meat not dated in the walk in cooler. PIC stated that it comes in pre-cooked, as such, when the container is opened a date must be applied to the food product that indicates how long it has been in storage. Time allowed for food to stay in storage varies, Potentially Hazardous foods kept at 41F or below may be kept a maximum of 7 days, including the date of preparation, foods stored at 41-45F may be kept for a maximum of 4 days, including the day of preparation or opening of the package as day 1. EHS allowed PIC to back date the pork items to the day prior, but will complete a return visit by 12/4/17 to verify that date marking procedures have been properly implemented.

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 cooling process for pasta non-compliant. Process was amended by EHS to ensure that cooling times were met. Facility was leaving pasta to cool under no refrigeration while portioning in the prep area. EHS amended process as also mentioned under violation 18, such that pasta is cooled in the walk in cooler before portioning, ensuring proper cooling time/temperature

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack (consisting of a total of two pans) of lexan containers stored as clean while still wet. These items should not be wet stacked or nested to prevent a moist environment for pathogen growth, should any organisms survive the wash/rinse/sanitize process. Items were unstacked by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue present on the exterior of one pan stored as clean. Residue was removed by PIC/dish staff. Observed slight food debris residue accumulated on the sides of various equipment in the rear prep/hot hold area. Observed cooler racks collecting food residue.

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. Walls behind the prep areas, dry storage areas, and dish machine area soiled with food debris/residue.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle not labelled in facility. Facility has numerous spray bottles stored at the various bars on the premise. EHS did not escalate or take points due to one bottle without a label, all others were observed compliant.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a non-roach type of beetle in the prep area. Insect was terminated by EHS. EHS also observed multiple house flies in the rear of the kitchen area adjacent to the office.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed blanched fries cooling in the walk in underneath the walk in condensor line. Items would be subjec to condensation dripping in this area. Fries were moved to another location in the walk in cooler.

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. Obsered multiple scoops for dry goods containers stored with the handle inside of the food product. Ensure that handles are stored outside of the product such that no contamination of the food product may occur.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and metal pans stored while still wet. Allow dishes to air dry before stacking for storage.

4-501.11 Maintain equipment in good repair. Observed some instances of rusty shelving in prep units and the walk in cooler, as well as some cracks and damage to several plastic pan lids. Efforts have been taken to replace the broken flip top cooler lids that facility has been previously marked for, as such no points will be deducted.

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 damage electrical outlet/wall in the three compartment sink area, observed damage to the walk in cooler door and adjacent walls/floors. Overall facility does not have many physical issues.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing 0ppm chlorine sanitizer. Bucket for the sanitizer was empty, replaced by employee. Proper levels observed before end of inspection. Ensure that sanitizer levels are checked before use, employees should be trained on how to use the test kit, to ensure that monitoring is done. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine heavily soiled with black residue on the ice chute. Cleaned during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several unlabelled chemical bottles, Items were labelled by PIC. All working containers of chemicals should be labelled to prevent misidentification.

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 utensils such as bowls and scoops stored in food products in the dry goods containers, as well as the ice containers. Ensure that handles are left out of the product during storage.

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

4-501.11 Maintain equipment in good repair. Observed flip top lids in disrepair. Observed rust on some surfaces of racks in the walk in cooler. Observed rust on several prep table shelves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Racks in the walk in cooler observed to be collecting residue, debris.

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 slight wall damage in the kitchen area.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at the bar area handsink. Bar was not in operation at time of inspection. CDI by employee refill.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef and other items that had been stored over cooked rice and various washed produce. No contamination of the ready to eat items was observed. Ground beef was moved to a lower shelf by the PIC. Facility has had multiple repeat violations in regard to raw protein storage. EHS will conduct a return visit by 3/4/17 to verify that actions have been taken to reduce this occurrence.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine storage been with heavy build up of black debris around the ice chute. Equipment such as ice machines should be cleaned regularly, at a frequency that precludes the build up of debris/residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked plastic containers of pasta noodles in the front flip top cooler. Items were at temperatures above 45F. Items were discarded by an employee. Ensure that items are not overstacked, if the facility needs to keep extra product on hand, having another container of pasta underneath the flip top cooler available would be a better procedure.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple instances of sanitizer bottles unlabelled throughout the bar areas of the establishment. CDI by PIC labelling.

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 ice scoops stored with handles in contact with the ice product. Observed a soda gun stored in contact with ice. Observed a frying pan being used as a scoop for breading with the handle in contact with the ice. Ensure handles and hand contact areas of utensils are kept out of contact with food products.

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

4-501.11 Maintain equipment in good repair. Observed flip top lids in disrepair. 4-502.11(A) Maintain utensils in good repair. Observed several burnt/cracked plastic pan lids, observed damage to the plastic handles on several tongs/scoops.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed flip top lids in need of cleaning.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw, boneless/skinless chicken stored above the seafood section of the walk in cooler. Item was stored over tuna steaks and aquacultured salmon. CDI by employee moving items. Insure that raw chicken is stored on the lowest possible shelves, below other any other food products.

4-602.11(E)(4) Beverage dispensing nozzles shall be cleaned at such a frequency that precludes the bulid up of residue or debris. Observed a dispensing nozzle with black debris on the output section. CDI by PIC cleaning item.

3-501.13 Use approved thawing methods. Observed large raw beef package thawing in the prep area in a container of water. Insure that water is continually ran over the product to insure thawing items do not overheat. CDI by PIC running cold water over product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a dead roach in the office area. Removed by PIC.

4-501.11 Maintain equipment in good repair. Observed flip top cooler lids in disrepair, removed from the equipment.

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 two employees handling lettuce and tomatoes with bare hands while making burgers. CDI- Lettuce and tomatoes dispsosed of, workers washed hands and put on gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed instances of raw fish stored above cooked brisket and/or RTE foods in prep cooler and walk in cooler. CDI- Foods stored by final cook temperature.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with stickers and sticker residue stuck to them. CDI- Stickers to be removed from dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fries that are blanched, fully cooled, then held without temperature control until needed, fried obsserved at 63 degrees that had been left out nearly an hour. CDI- Fries were cooked and served. Other batches of fries can be held with TPHC or temperature control. Emailed TPHC form to PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one tub of cooked chicken not date marked, workers could not determine date of prep. CDI- Chicken disposed of.

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 instances of foods cooled in deep tubs or deep amounts such as the prime rib and spaghetti noodles. CDI- Reviewed proper cooling methods with PIC.

4-501.11 Maintain equipment in good repair. Observed hole in ceiling of walk in cooler next to fan unit, needs repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Fans need cleaning of dust in walk in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor on cook line badly damaged, needing repair to make smooth and easily cleanable. (Repeat) Observed missing ceiling tile on cook line, needs replacing. Observed some damage to wall around kitchen handsink needing repair. GENERAL COMMENT: SR# 67080 Investigated during inspection.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw bacon stored above pimento cheese in the walk in cooler. Observed shell eggs stored above cheese in the walk in cooler. CDI - all items were moved to a correct location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the slicer used for fries. PIC stated it was used last night. Observed pink and black build up in both ice machines. CDI - Employee started cleaning during the inspection.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 2 unlabeled shakers.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 prep units. Replace gaskets.

General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed a hole in the floor by the grill. PIC has already had the repair man come out and he will be back to repair it.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef stored above whipping cream in the prep unit on the line. Observed raw bacon stored above raw salmon in the walk in cooler. CDI - items were rearranged in the proper order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee grab raw burger with gloves, then discard only one glove and then put on a new one. CDI - stopped employee and explained that both gloves needed to be changed and hands need to be washed in between glove changes. Suggested using tongs to grab raw meat.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed an employee take 2 pieces of chicken off the grill before they hit 165F. CDI - chicken was placed back onto the grill to hit at least 165F.

General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mashed potatoes in the hot hold unit at 91F. PIC explained the unit just wasn't turned on. CDI - employee discarded the potatoes.

Repeat violation 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed facility holding fries on time but did not have the time marked on the container. CDI - time was 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 cut lettuce and tomato cooling in the prep top. CDI - Explained proper cooling process (cool items in the walk in to 45F before placing in the prep top). Items were placed in the walk to cool.

General comment 3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf - Observed cooked vegetables come off the stove around 120F. Explained cooking requirements. CDI - Employee reheated items.

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

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed handsink at the bar only reaching 92F. Adjust to maintain at least 100F. Verification required 12/23/2015 6-301.14 Post a handwash sign at each handsink. - Observed no signs in the restrooms on the roof. CDI - signs provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed sticker residue on containers on the drying rack. Containers were stacked cause the sticker to touch the inside of another container. Make sure to completely remove the stickers before washing.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed the facility holding blanched fries on time but did not have the times marked. Make sure to mark times every time. CDI - times were added.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed 2 pitted cutting boards on the drying rack. Resurface/replace boards. 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit on the line. Replace gasket.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the gaskets of prep units and on the bottom of the reach in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage stored in cooler. CDI discarded by PIC.

.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 using bare hands while slicing pickles and contacting pickles with bare hands. CDI by washing hands and donning gloves.

& 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over open container of chopped lettuce in prep cooler in front of grill. CDI by rearranging storage order.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine testing at 0ppm for chlorine. Chlorine container was almost empty. CDI changed container out with full one. Tested at 50ppm. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Keep food contact surfaces cleaned and sanitized; Observed mold build up inside ice machine in need of cleaning.

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 Establishment is preparing prime rib and offering it undercooked (<130F for 112 minutes). Establishment must place prime rib on TPHC procedure if undercooking and discard remaining product after 4 hours or fully cook prime rib.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen. Implement control plan for eliminating fruit flies (traps, exterminator, etc...)

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf No chlorine test strips available during inspection. Follow up required witihin 10 days.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Keep food contact surfaces cleaned and sanitized; Observed mold build up inside ice machine in need of cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; Provide sanitizer during all operation hours; Observed no sanitizer available; CDI sanitizer provided during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold PHF; Observed prep cooler not properly functioning holding various cheese, raw meats, cut tomatoes, cut lettuce at 51-55 degrees F. CDI all items removed from unit andf placed into walk-in cooler or on ice.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed utensils and bar gun nozzles stored clean with food debris stuck to surfaces. CDI both guns and utensils pulled and properly wash, rinsed and sanitized.

6-501.111 Controlling Pests - PF; Keep facility free of pest; Observed fruit flies at bar area.

4-501.12 Cutting Surfaces - C; Keep cutting surfaces in good repair; Observed stained/gouged cutting boards in need of resurfacing.

(general comment) 6-202.11 Light Bulbs, Protective Shielding - C; Properly shield light bulbs; Observed light fixture in kitchen area and back storage area missing shields on light bulbs.

2-401.11 Eating, Drinking, or Using Tobacco - C; Properly store employee drinks; Observed numerous employee drinks stored throughout kitchen on prep tables.

/4-501.12 Cutting Surfaces - C; Keep cutting surfaces in good repair; Observed stained cutting boards in use in kitchen area in need of resurfacing.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed surfaces of cooking equipment collecting debris in need of cleaning; Observed canned food rack collecting debris in need of cleaning.

6-202.11 Light Bulbs, Protective Shielding - C; Properly shield light bulbs; Observed light fixture inside walk-in cooler missing shields on light bulbs.

6-501.111 Controlling Pests; Keep facility free of pest; Observed fruit flies around bar area.

4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed numerous metal containers stacked wet in kitchen area.

4-501.12 Cutting Surfaces; Keep cutting surfaces in good repair; Observed gouged / stained cutting boards in use in kitchen area in need of resurfacing.4-101.19 Nonfood-Contact Surfaces; Keep non-food contact surfaces in good repair; Observed beer cooler damagedheld together by duct tape in need of replacing / repair.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize; Observed numerous containers stored clean with food debris stuck to surfaces; containers pulled and placed into dirty dish pit.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness; Observed dish machine not properly sanitizing during rinse cycle; CDI dish machine primed and properly sanitizing during during cycle.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold hold PHF products; Observed walk-in cooler holding at 48 degrees F; All food products are at 45-47 degrees F; technican in route during inspection VR to ensure compliance.

3-304.12 In-Use Utensils, Between-Use Storage; Properly store in use utensils; Observed dry food scoops stored down in product.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed rack to hold bulk dry food products collecting debris in need of cleaning; Observed surfaces underneath fryers collecting debris in need of cleaning.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness: Food contact surfaces shall be properly washed, rinsed, and sanitized. Observed dish machine's sanitizer levels measuring 0 ppm during rinse cycle. CDI- maintenance performed on machine, and the machine was found to be properly sanitizing during rinse cycle.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition:Food items shall be discarded if they exceed the time and temperature combination. Observed cooked pasta noodles date-marked with 2-10-14. CDI- PIC voluntarily discarded.

(general comment) 7-102.11 Common Name-Working Containers: Working containers used for cleaners and sanitizers taken from bulk supplies shall be labeled and individually identified with the common name of the chemical. Observed a spray bottle, of what the PIC stated was degreaser, unlabeled. CDI- PIC labeled bottle.

3-304.12 In-Use Utensils, Between-Use Storage: In-use utensils shall be stored with their handles out of the product, in hot water at 135 or above, or in clean dry location. Observed handle of scoop in flour. Observed in-use tongs stored on oven handle. Observed tongs at bar stored in room temperature water. CDI- tongs on oven handle were placed in heated water, bar tongs were removed from room temperature water, and handle of scoop was taken out of flour.

4-602.13 Nonfood Contact Surfaces: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed surfaces of all cooking equipment collecting food debris in need of cleaning.

Properly wash, rinse and sanitize; Observed numerous containers stored clean with food debris stuck to surfaces; Containers pulled and placed into dirty dish pit.

Keep equipment in good repair; Observed gouged/stained cutting board in use in kitchen area in need of replacing; Observed melted/damaged plastic containers in need of discarding in kitchen area.

Keep non-food contact surfaces clean; Observed surfaces of cooking equipment collecting debris in need of cleaning.

Properly store employee drinks; Observed employee drink stored on prep table in back kitchen area; Drink discarded.

Properly store raw meats; Observed raw fish stored above RTE Spinach dip in walk-in cooler. Fish properly stored.

(general comment) Keep facility free of pest; Observed numerous flies throughout establishment.

Protect food products during storage to prevent contamination; Observed numerous containers of food in walk-in cooler not covered exposed to contamination; products properly covered during inspection.