JACK`S CORNER TAP

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee wash hands and then recontaminate by turning the faucet off with bare hands. CDI - Employee was educated and they rewashed hands.

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

3-501.17 (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 missing date marks for all prep cooler items. CDI - Dates were added to each item corresponding to the bulk foods held in the walk-in cooler.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oil and spices without labels around the grill.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Doors shall be self closing. Observed a back door of the kitchen that is not self-closing.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet-stacked dishes.

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rusting shelves in the walk-in cooler. Observed a “household use only” Ninja Blender.

REPEAT 6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers. Observed 1ft candles of light in the walk-in cooler. It will be difficult to see for cleaning and reading date marks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw steak and burgers stored above eggs and ready-to-eat sauces in the bottom of a prep cooler. CDI - Steak and burgers were moved to the bottom shelf. Observed cooked onions and peppers from 8/6/25 with no protective lids in the walk-in cooler.

10-DAY VERIFICATION REQUIRED 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisk for “Seared Tuna.” Manager stated that they are printing new menu’s soon.

3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing inside of intact, ROP packages.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler and the clean dish rack for utensils. Observed cracked metal fragments and chipping paint on sifters. Observed melted utensil and fryer basket handles. Chef voluntarily discarded sifters.

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

6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers. Observed 1ft candles of light in the walk-in cooler. It will be difficult to see for cleaning and checking date marks.

4-501.11 Maintain equipment in good repair. Observed black piece on vegetable dicer in poor repair- cracked and missing pieces.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. Observed dicer stored as clean soiled with food waste. CDI: Items sent to be W/R/S.

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 meatloaf cooling at a rate too slow to meet cooling parameters. PIC stated product placed into walk-in for cooling @12pm. See temperature chart for details. CDI: Education provided and product reheated and to begin cooling process again (180F).

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 meatloaf cooling in metal insert pans on next o to bottom shelf covered in single-service tray liner paper. CDI: Education provided and product reheated and to begin cooling process again (180F). REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed hand sink at entrance to kitchen being used as dump sink for beverages. CDI: Education provided and hand sink cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at 3-compartment sink- 0ppm. EHS recommended use of cold/room temp water. CDI: Education provided and new sanitizer provided- 200ppm. REPEAT VIOLATION.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced turkey and shredded cheese in walk-in cooler cooling at rates too slow to meet cooling parameters. Product prepared between 10am-10:30am. CDI: Education provided and product vented for rapid cooling (<41F).

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed brunch menu with no "reminder" at bottom of menu. Observed lunch & dinner menu with no "disclosure" beside menu items provided undercooked. EHS will return within 10 days to verify consumer advisories on brunch and lunch/dinner menus complete with both disclosure and reminder. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottles stored on prep counter at expo window. CDI: Education provided and PIC relocated bottles to approved location.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced turkey cooling in sealed/wrapped individual plastic bags in walk-in cooler. Observed shredded cheese cooling in covered metal bowl in walk-in cooler. CDI: Education provided and product vented for rapid cooling (<41F).

4-501.11 Maintain equipment in good repair. Observed lighting out in vent hood. PIC stated electrical short, breaker turned off, work order placed. REPEAT VIOLATION. **Points not assessed due to significant lighting in kitchen

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 water leaking from ceiling in dry storage area. PIC stated condensation from AC unit and work order placed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer level at dish machine- 0ppm. CDI: Facility utilizing dish machine to W/R and three compartment sink to sanitize (QAC @200ppm). PIC placed work order for repair.

4-501.11 Maintain equipment in good repair. Observed chlorine dish machine in poor repair- sanitizer function not working. Facility utilizing dish machine to W/R and three compartment sink to sanitize. PIC placed work order for repair.

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 tightly wrapped and portioned raw shrimp cooling in walk in cooler. CDI - Shrimp was placed on sheet tray to rapidly cool to 41F or less. PIC has been advised to leave wrappings open on shrimp during the cooling process. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with gouges and staining. Consider resurfacing or replacing. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on shelving above flip top food prep units. Designate an area for the storage of employee phones away from food, equipment, and utensils. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen area. Control insects to prevent infestation. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sheet pan and bowls of breading stored on top of trash can in kitchen. Move trash can and store food in a manner that avoids contamination. -1 point-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap stocked at handsink in back prep area. CDI- soap provided by PIC. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one container of raw pork chops stored on second shelf of reach in unit, directly above bottles of sauces. CDI- pork moved, no longer contamination concern. Note: this was the ONLY instance of incorrect storage order in facility. For more information on food storage order please visit: http://meck.co/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 facility not marking metal pans at top portions of flip top units. PIC was able to identify the date of each product from larger stock in walk in cooler. Ensure products that will be in facility for more than 24hrs are properly labeled. CDI- products labeled from stock in walk in cooler. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed buckets of sanitizer testing at 400ppm quat. EHS observed PIC fill a fresh bucket from the wall dispenser, sanitizer is coming out at too strong of a concentration from dispenser. CDI- buckets diluted with water, PIC will call to have dispenser adjusted.

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 one large pan of pastrami that was just sliced- cooling in walk in cooler with plastic wrap on top. EHS encouraged PIC to cool foods entirely before covering. CDI- pastrami uncovered. 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 .

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 multiple shakers and squeeze bottles at cook line with no label. Observed large white bins with flour/sugar not labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed grill cook wearing wrist jewelry while working with food.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler that is rusted/rusting, in need of replacement. Observed gaskets on main prep top/reach in unit that are damaged, splitting- in need of replacement.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple missing ceiling tiles in kitchen. Specifically above ice machine, in dry storage area, near beer cooler. REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall near cook line with buildup, in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back prep area handsink and no soap at handsink at the bar area. CDI- soap provided during inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed halved avocados with stickers still attached to skin, avocados had not been properly washed prior to use. EHS explained that stickers must be removed, thoroughly washed before use.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice wands stored in freezer on shelving with plastic wrap on the food contact surfaces. Store ice wands in a clean location, protect food contact surfaces from contamination until use.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards attached to prep unit with deep grooves and discoloration. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple missing ceiling tiles in kitchen. Specifically above ice machine, in dry storage area, near beer cooler. REPEAT.

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 portioned turkey/ham holding above 41F in main prep top unit, see temperature chart. EHS found that product was over stacked over fill line, causing rise in temperature. PIC stated products were loaded into unit just before lunch rush. CDI- products stacked over fill line brought to walk in cooler to rapidly chill.

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 one shaker missing a label at the cook line. REPEAT. Note: points not escalated as facility has gone through and labeled all squeeze bottles and most shakers, just missing 1 label.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards attached to prep unit with deep grooves and discoloration. Observed individual colored cutting boards turning white from overuse, no longer smooth and easily cleanable.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle filled with chemical, stored under the dish machine with no label. CDI- PIC labeled bottle as bleach during inspection. Note: all other chemicals were properly labeled during inspection, only bottle found without a label.

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 shakers and squeeze bottles with liquid with no label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored on prep surfaces during inspection. Ensure wet cloths are maintained in sanitizer between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of plastic and metal containers wet stacked above sink on shelving. Ensure air drying before stacking together.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Obseved sliding doors on dumpster not closed during inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few ceiling tiles missing throughout the kitchen. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing stored on shelving, directly adjacent and above packaged sauces and single service articles. Ensure employee possessions are kept in a designated area, away from retail items.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed signed employee health policies that did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy for employees to review and sign.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. CDI- EHS explained requirement to PIC, emailed information including an example plan and poster.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a couple of products in reach in units (boiled eggs, tomatoes) without a cover or wrapping. REPEAT. Note: points not escalated due to improvement from last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener spike with food debris buildup. CDI- can opener disassembled from table, brought to dish machine. Note: this was the only food contact surface that was not clean during inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a scoop with handle contacting sugar stored in large sugar container near cook line. CDI- scoop removed from food. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in unit below flip top with damage, splitting. Observed large ice machine disassembled, not currently working. PIC stated they are waiting on parts for ice machine to be fixed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gasket on beer cooler with black buildup. Observed vents in walk in beer cooler in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a missing ceiling tile in kitchen, in area above dish pit. Note: points not escalated due to different nature of violation compared to previous inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed beef, tomatoes, chicken, green veges in the RI without covers in it. Needs to be covered when in storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sliced cabbage stored directly on the shelve in RI, and also box foo d directly on the floor in the WI cooler. Needs to be removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored directly on the pre table in the kitchen area. CDI. PIC removed.

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 rice scoop stored with handle laying directly on the rice. CDI. PIC removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cups stored directly on the floor in the dry storage area Needs to be removed.

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 lights out in the kitchen area. Needs to be repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato soup, cheese sauce, chicken tortilla and mashed potatoes below 135F in a counter steam table. CDI - PIC voluntarily discarded the food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch dressing in prep top cooler temped at 45F made on 2/8. CDI- PIC voluntarily 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 several ready to eat products/made in house not date marked in prep coolers and walk in freezer: Grilled peppers/onions and soup in walk in freezer; Feta cheese, cut tomatoes, made in house cole slaw, made in house pimento cheese, cut cabbage and cooked pasta; cut lettuce in the prep cooler. All are kept for more than 24 hours. PIC was able to determine when the products were made. CDI - PIC date marked the products above. -REPEAT- Continued non compliance may result in further permit action. 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 egg rolls datemarked with 2/13 in the walk in cooler. CDI - PIC marked with the correct date.

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 individually wrapped cuban sandwiches wrapped and placed a deep container in the walk in cooler. Temped at 43F. CDI - PIC removed sandwiches from the container and placed them single layer on a sheet pan on the speed rack to rapidly cool properly. -REPEAT-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket was at 100 ppm of quat. CDI - PIC remade the sanitizer and is now at 200 ppm of Quat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed the last bit of the Quat sanitizing test kit was used to test the sanitizing bucket during my inspection. Obtain more Quat test strips.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar handsink being blocked by purse on the ground and decorations hanging on faucet. CDI- Remove decorations and ensure the handsink is accessible for use at all times.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed the following items prepared either today or yesterday and kept for more than 24 hours not date marked: cole slaw, pico de gallo, pimento cheese, cut cabbage, diced tomatoes, cut fruit. CDI- PIC properly datemarked all foods needing to be date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed just prepared cut greens in a deep metal pan and covered. CDI- PIC transferred half of the greens into another pan and uncovered to rapidly cool to 41f or below.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles with sauces not labeled at the cookline. -REPEAT-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use tongs at the cookline stored at the rim of the trash can . Discontinue this practice as the trash can cause cross contamination.

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

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal jacket on dry food storage shelving.

General Comment. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P In walk in cooler, observed unwashed peppers, zucchini and squash being stored over ready-to-eat foods. CDI- Storage order was rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P In flip top reach in, observed raw tuna poke being stored over ready-to-eat foods. CDI- Storage order was rearranged.

General Comment. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. In bar, observed hand held soda nozzle with black residue on the interior.

Repeat Violation-1.5 pts- 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P In walk in cooler, observed lettuce and lettuce & tomato mix with no temperature change in 51 minutes. CDI- Lettuce was placed in smaller, shallow pans and placed inside freezer. Lettuce & tomato mix was also placed inside freezer. Lettuce and lettuce & tomato mix got down to 35F.

Verification Required. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no reminder(asterisk) beside the menu item "Tuna Poke Stack", the tuna poke is served raw.

Repeat Violation-0.5 pts- 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf In walk in cooler, observed lettuce cooling down in a large, deep, black container. Food was also covered. Observed lettuce & tomato mix cooling down covered up. CDI- Lettuce was placed in smaller, shallow pans and placed inside freezer. Lettuce & tomato mix was placed inside freezer. Lettuce and lettuce & tomato mix got down to 35F.

Repeat Violation- 1 pt- 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sauce bottles on line not labeled. CDI- Sauce bottles were labeled.

General Comment. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth being stored on flip top counter. CDI- Wiping cloth was moved to sanitizer bucket.

General Comment. 4-501.11 Maintain equipment in good repair. Observed split gaskets on freezer, and both flip top units in front of stove. Gaskets need to be replaced.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed several types of cheese sliced that morning cooling in walk in cooler; cheese would not meet cooling parameters at 43F with less than 30 minutes left in 2nd cooling window. CDI - PIC removed cheese from tightly packed pans and spread out on walk in shelf to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw wings, raw chicken, rice pilaf, shrimp, cheddar cheese, kale, lettuce, roas beef, raw chicken, and sandwich in prep units holding above 41F. CDI - All items were made prepped 9-10 am. Employees removed all items underneath prep units to cool in walk in cooler. Prep units were all turned down to 41F or below. EHS recommended keeping all back up items in walk in cooler and having prep units maintained to properly cold hold food. A visit will be made within 10 days to ensure cold holding equipment will cold hold TCS foods at 41F or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed buffalo chicken dip, pimento cheese, rice pilaf, and sandwiches made previous day without date marks. PIC stated all items had larger batches with dates. CDI - Employee date marked all items. Observed opened milk in prep unit without date mark. PIC was unable to identify when milk was opened. CDI - Milk voluntarily 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 cheese wrapped in plastic wrap and stacked densely in pan in walk in cooler. CDI - PIC removed cheese from pans and spread out on walk in shelf to cool rapidly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices in metal shakers and bottles of oil without identifying labels.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items for bloody mary bar on floor of beer cooler. CDI - PIC relocated to shelf in beer cooler. Observed two egg rolls highly stacked touching inside of prep cooling. CDI - PIC discarded both egg rolls.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P REPEAT VIOLATION. Observed food employee bare hand contacting ready to eat food. CDI - educated importance of wearing gloves when preparing ready to eat food. Discarded food. Food employee washed hands properly and put on gloves.

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Observed the back door needs a weather strip at the bottom of door to create a tight fitting door.

2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observed food employee bare hand raw chicken and not wash hands. CDI - EHS told food employee to wash hands. Educated food employee when to wash hands.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact tortillas when putting tortillas on the flat top stove. Food employee pull tortillas off grill at 132F. CDI - educated importance of wearing gloves and preventing bare hand contacting. Put tortillas back on flat top stove to 167F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product in the temperature danger zone. Refer to temperature chart. CDI - educated to not overstack food in containers. Educated to prepare food, cool down in freezer, check with thermometer, then store in cold holding. Flip top units are not for cooling, only for cold holding. Pulled items to freezer to rapidly cool down. Food is in compliance. VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed quat sanitizer bucket not labeled. CDI - labeled bucket.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed food employees cooling food down in flip top unit. CDI - educated proper cooling methods, refer to violation 20. Prepare food, cool in freezer, then cold hold. Cold holding equipment is not for cooling food.

5-205.15(B) Maintain a plumbing system in good repair. Observed hot water faucet does not work at the bar. Advised to repair.

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

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink. CDI - provided handwashing sign at back handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed that facility has been working on cold holding items. One bag of pasta was overstacked. CDI - educated to keep food below fill line. Discarded pasta.

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 with no labels on them. Advised to label all working containers of food.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels provided at bar hand sink. CDI-provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink being used as a dump sink. CDI-through education.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter out at room temperature. If wanting to keep butter softened then EHS suggested using TPHC. CDI-butter discarded and template emailed. REPEAT

4-202.15 Can Openers - C Observed can opener blade corroded. Replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored improperly on flip top units and on shelving next to dry goods.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed some items in direct contact with bottom of another pan and bottom of plastic container with a sticker. CDI-product which may be contaminated removed and 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 45F. -P Observed two plastic cambros with broccoli cheese soup and chili cooling in an ice bath. Employee stated items were cooked at 10:30am. EHS observed temperature above 70F at 2:30pm. Product did not reach initial cooling parameter. Ice was not fully surrounding product and it did not appear to have been stirred. CDI-both items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter out at room temperature. If wanting to keep butter softened then EHS suggested using TPHC. CDI-butter discarded and template emailed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooling in ice baths in large plastic containers without ice completely surrounding product. Also observed items cooling in walk in cooler tightly covered. CDI-items not meeting cooling parameters discarded and products vented properly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in beer cooler.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Certified food protection manager did not show up until end of inspection.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee pull raw chicken for grill with gloved hands and move on to other tasks without washing hands. CDI-employee directed to handsink and advised to wash hands after glove changes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in flip top cooler above 45F due to pans being overfilled. See temperature chart. CDI-excess product removed and taken to walk in cooler.

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 onions cooling improperly in flip top unit, observed meat sauce cooling in walk in cooler tightly covered with lid. CDI-pan of sauce vented and onions taken to walk in cooler.

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

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed throughout on equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed handsink beside dish machine clogged.

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. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. REPEAT VIOLATION. Observed baseboards torn away from the wall throughout kitchen. Observed damaged floor and damaged walls throughout facility including walk in cooler. Advised to fix.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P 2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed uneducated employee's; employees did not know when to wash hands or how to use proper handwashing procedures. Observed that the front handsink did not have soap (which the employee's knew) and the food employee's still washed hands in front handsink without using soap. Observed that the food employee's did not know when to wash hands; did not wash hands between switching tasks/gloves or washing them after contaminating them.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed multiple handsinks throughout facility with no handsoap in the dispensers. CDI - advised PIC to supply handsoap to every handsink that is missing handsoap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty knives stored as clean on the knive storage magnet on the wall by the hot holding equipment..

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature throughout flip top units and reach in units. Refer to temperature chart. CDI - educated to cool product down before storing in flip top units. Cold holding units are not meant for cooling food. Pulled all TCS product out of the reach in unit and brought to walkin cooler. Advised to work out of the walkin cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product cooling down in the walkin cooler covered with plastic wrap. CDI - removed plastic wrap; educated food employee to allow food to rapidly cool down by leaving uncovered.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed two ice scoopers stored in the handsink basin next to the ice machine. CDI - reminded that ice scoopers are shall be stored properly when in use. Brought the ice scoopers to dish machine for proper cleaning procedure.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up at the walkin cooler gasket. Advsied to clean gasket.

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. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. REPEAT VIOLATION. Observed baseboards torn away from the wall throughout kitchen. Observed damaged floor and damaged walls throughout facility. Advised to fix.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed employee drinks on prep tables next to food prep and equipment. CDI - advised to move them.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat spray bottle less then 200 ppm. CDI - refilled bottle with new solution. 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda spray nozzle behind bar not being cleaned once every 24 hrs. Advised to clean once a day.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed boiled eggs in reach in unit without a date label on the product. CDI - educated about consumer advisory; advised to put a date label on the product.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf REPEAT VIOLATION. Observed eggs offered undercooked on brunch menu without a consumer advisory disclosure. VR

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed ice scooper stored with the scooper handle in the ice. CDI - removed the handle from the ice.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed clean plates stored as clean with debris on plates. Advised to relocate plates or protect them from contamination.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed baseboards missing throughout kitchen. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed sever floor damage. Ffloors tiles missing and in disrepair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice scoop stored in handsink. CDI-removed.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory not present on Brunch menu which offers undercooked eggs to customers. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-bottle taken out of use.

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 chili and greens cooling improperly. Observed product in large plastic cambros cooling in ice bath. Observed ice not surrounding product completely. Employee stated items had been cooling for half an hour. CDI-ice refilled around product and stirred, EHS suggested using metal containers for quicker cooling.

.3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a tub of tortilla chips directly on floor. Observed beer bottles stored with mouth contact surface down in soiled standing water in beer 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. Observed ice scoop stored in hand sink. REPEAT.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles missing over dish machine area. Observed severe floor damage throughout including walk in beer cooler and freezer. REPEAT.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Salmon aquaculture letters were not available. Salmon must be cooked to 145F until proof is provided. 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Tags being stored in order but without date. Also tag pulled early on last batch. Keep with oysters until last one is used.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat stored above mozzarella and raw eggs stored above cheese in prep units. Observed raw fish stored over fresh cut chips in walkin cooler. Rearranged all.

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 mashed potatoes covered in walkin cooler that were at 74F. PIC advised it had been more than 2 hours and he voluntarily discarded without prompting.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce, cheese sauce and beef stew below 135F in hot hold unit. Cheese and marinara were reheated above 165F and stew was discarded. REturn visit required to ensure unit is properly functional.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed blue cheese and ranch dressings (made in house) in ice bath in server area above 45F. Ice was not properly surrounding pans. Repeat violation. Ice was added to bath. Observed butter sitting out at room temperature. PIC advised staff to keep in refrigeration. Return visit required to ensure correction in future.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk missing from one burger and salmon (add on to salad) on new menu. Add before next inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed missing labels on all dressing squeeze bottles.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on prep unit top. Placed in sanitizer.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cups without handles used as scoops and stored in food product at prep line. Repeat violation. Observed ice scoops stored in hand sink. Moved to dish machine to be washed.

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

6-303.11 Lighting above prep areas shall be 50 foot candles. Repair light above prep/ice machine.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over spinach and raw seafood stored over eggrolls containing cooked ingredients in cooler. CDI-all items rearranged to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several house made dressings stored on ice and above 45F due to ice not filled completely around pan. CDI-dressings taken to cool down in cooler.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk missing on seared tuna appetizer on menu. CDI-menu must be corrected by next inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed meat sauce cooling in large pot in walk in cooler. Product measured 74F on outside of pot and 112F in middle of product. PIC stated product started cooling one hour prior. CDI-product broken down into shallow metal pans and left uncovered to cool in walk in.

.3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. No labels observed on dry ingredients.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of cut potatoes stored on floor of 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. Observed cups without handles used as scoops and stored down in food product at prep line.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility not able to provide test strips for chlorine sanitizing dish machine.

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 severely cracked floor tiles, ripped linoleum and missing wall coving throughout kitchen. Also observed missing ceiling tiles over ice machine and clean side of dish pit.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on kitchen counter. CDI - drink removed during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at entrance to the kitchen being used to dump ice. CDI - ice removed from sink and used for intended purpose.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce and chicken soup < 135F in steam well cook line. CDI - reheated to 165F during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen. Continue effective pest treatment to minimize activity.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet and soiled wiping cloths stored on counter surfaces.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged cutting boards stored on shelf below prep table.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed various areas in kitchen where floor is damaged & baseboard and floor tile is missing/cracked. Facility is still awaiting on estimate to get floor repair or replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed small dicer stored with dried food debris. CDI - taken to dish area to be cleaned. Observed sticker residue on plastic containers. CDI - removed off shelf to be cleaned.

•3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few items inside prep cooler not date marked and a few items inside walk-in cooler with incorrect dates. CDI - dates added and corrected on food 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 a container of pasta salad dated 11/13 that expired. CDI - pasta salad 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 a container of meat sauce and soup cooling in tall container with lids on. CDI - lids removed to allow for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed small 2-door freezer in kitchen not working properly. Working as a cooler but is intended to be a freezer. Observed sliding door to beer cooler broken at bar area.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged/missing floor and baseboard tiles throughout kitchen. Observed estimate sheet on floor repair for the future.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and keys stored on shelf next to clean dishes.

5-202.12 Maintain water at handsinks at least 100F. - PF. Observed hot water at bar handsink turned off due to repair needed. PIC informed me that plumber was notified and should be out to repair water. Observed water at handsink in women's restroom on addition side not reaching 100F. Hot water in women's restroom repaired. Verification required for bar handsink to ensure water has been repaired and is reaching 100F.

4-601.11 (A) Ensure equipment and utensils are clean to sight and touch. - P. Observed chopper and a few plates stored with food debris remaining. CDI, removed from shelf and taken to dish area to be cleaned.

3-501.17 Ensure all TCS and ready-to-eat foods are properly date marked if not used within 24 hours or more. - PF. Observed some food items missing date labels in walk-in cooler. CDI, labels put on site..

7-102.11 Ensure all chemicals are labeled with common name. - PF Observed chemical spray bottles not labeled and bucket of "sanitizer" not labeled. CDI, by labeling on site.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Observed a few dry good containers not labeled.

4-602.13 Maintain non food contact surfaces clean. - C Observed inside part of ice machine door with build-up.

6-101.11 Maintain floors, walls and ceilings in good repair. - C Observed missing/damaged baseboard, floor, and ceiling tiles throughout facility. Facility set to have floor replaced in 2 weeks.

5-202.12 Maintain water at handsink at least 100F. Observed hot water at bar handsink < 100F.

4-501.114 Maintain sanitizer available and at proper concentration at all times. Observed quat sanitizer in spray bottle < 200ppm. CDI, sanitizer dumped and refilled with sanitizer at proper concentration from dispenser. 4-601.11 (A) Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed chopper stored as clean on shelf with food debris remaining. Observed stickers remaining on plastic containers stored on shelf. Observed food debris remaining on muffin pan. CDI, cleaning process started for these items.

3-501.14 Ensure all time/temperature control for safety (TCS) foods are cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F. Observed a 15 quart container of collard greens at 52F that was cooled improperly from yesterday inside walk-in cooler. CDI, by voluntarily discarding.

3-501.16 (A)(1) Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed mashed potatoes and chili stored in steam well below 135F. CDI, by reheating to 165F+.

3-603.11 Provide a consumer advisory for any animal food that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed no disclosure statement on menu. PIC stated that new menus are being printed. New menus will be e-mailed or faxed to EHS within 10 days before printed to ensure consumer advisory is correct.

3-501.13 Use proper thawing methods. Observed a pan of beef thawing improperly on counter without running water.

3-305.11 Ensure that food is protected from contamination by storing properly. Observed open bags of dry goods on shelf at back.

3-304.12 Utensils stored in food products should have a handle. Observed small cups stored in dry goods.

4-501.12 Maintain cutting boards in good repair. Observed cutting boards stored with deep cuts. Replace/Resurface. 4-202.16 Nonfood-Contact Surfaces - C. Maintain non food contact surfaces smooth and easily cleanable. Observed rusted screws inside ice machine.

4-602.13 Nonfood Contact Surfaces shall remain clean. Observed dry storage shelving at back with sticky residue.

6-101.11 Maintain floors, walls, ceilings in good repair. Observed missing baseboard tiles, broken damaged floor tiles, damaged ceiling tiles, and peeling wall vinyl.

2-102.12 Certified Food Protection Manager. Ensure facility has a certified food protection manager on site at all times by Jan 1, 2014. Observed no certified food protection manager present.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees. All facilities must have an approved health policy. Observed facility did not have an approved health policy for reportable illnesses and symptoms. CDI, gave instruction and handout.

2-401.11 Eating, Drinking, or Using Tobacco. Properly store employee drinks to prevent contamination. Observed employee drinks stored on prep surfaces in the kitchen.

2-301.14 When to Wash. Employees shall wash hands as often as necessary to remove soil and contamination, and prevent cross contamination when changing tasks, and before donning gloves. Observed wait staff enter kitchen to return soiled dishes then handle clean dishes without washing hands. Observed cook staff not washing hands in between glove changes. CDI, by instruction; discussed proper handwashing with PIC.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. Handwashing sinks shall not be used for any other purposes other than handwashing. Observed wait staff using handsink in kitchen next to dishmachine as a dump sink. Observed ice stored in handsink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Maintain sanitizer at proper strength and available at all times. Observed quat sanitizer dispensed in spray bottles < 200ppm. It was determined that line to dispenser had an air bubble. CDI, Line was later repaired and sanitizer started coming out at properly concentration.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed dirty dishes stored on dish shelf and chopper stored with food debris remaining. CDI, all dishes taken to dish machine to be washed, rinsed, and sanitized.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed dressings in ice bath > 45F; tater tots & sweet potato fries stored without any temperature control, lettuce & tomato in prep cooler > 45F, and containers of greens, chili, potato soup, beans, etc. > 45F. It was determined that door to walk-in cooler was left ajar. Temperature for walk-in cooler lowered to below 45F during inspection. CDI, all items that were prepared day prior were voluntarily discarded, ice was added to items in ice bath, and pans of lettuce and tomato were transferred to walk-in cooler to properly cool.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Provide a consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed menu missing disclosure for burgers, ribeye, salmon, tuna, etc.. Reminder observed correct. CDI, by instruction; gave information.

7-102.11 Common Name-Working Containers. Ensure all working containers of chemicals are properly labeled with common name. Observed several spray chemical bottles not labeled. CDI, labeled on site.

4-302.12 Food Temperature Measuring Devices. Provide properly sized thin probe thermometer for use in thin food products. Observed thick probe dial thermometer available for use. CDI, instruction.4-502.11 (B) Good Repair and Calibration. Observed dial thermometers not calibrated properly. CDI, by instruction.

6-501.111 Controlling Pests. Observed flies in kitchen.

3-304.14 Wiping Cloths, Use Limitation. Store wet soiled wiping cloths in chemical sanitizer when not in use. Observed several wiping cloths laying on cutting board surfaces in ktichen.

3-304.12 In-Use Utensils, Between-Use Storage. Observed scoops with out handles stored in dry good products.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed glasses stacked wet in kitchen.

4-501.12 Cutting Surfaces. Maintain cutting boards in good repair. Observed several badly worn cutting boards stored on shelf in kitchen.4-501.11 Good Repair and Proper Adjustment-Equipment. Observed torn reach-in cooler gaskets. Observed damaged food proccesor stored with tape. Observed leaks at bottom of reach-in prep cooler on cook line.4-205.10 Food Equipment, Certification and Classification. Observed unapproved food storage equipment.

4-602.13 Nonfood Contact Surfaces. Provide better cleaning to non food contact surfaces throughout kitchen especially on cook line.

6-101.11 Surface Characteristics-Indoor Areas. Maintain floors, walls, and ceilings in good repair. Observed several baseboard coving strips missing at wall bases throughout kitchen. Observed ceiling tile over dish area missing and observed exposed duct work. Observed missing floor tiles in kitchen.