FLATIRON KITCHEN AND TAPHOUSE

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 cans of cooked crab. CDI - Crab was moved to the top shelf.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Manager stated that raw proteins are sometimes par-cooked. Discontinue this process. CDI - Manager stated that they will no longer par cooked.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottles of chemical without a label. CDI - Manager labeled during inspection. Improvements made from previous inspection.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few soiled wiping cloths stored on counters of the kitchen.

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 a scoop handle fully submerged in a bin of flour.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a “household use only” chest freezer. Observed rusting shelves in the walk-in cooler.

REPEAT 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the grease bin sitting on bare ground outside. Observed smashed-in dumpster lids.

REPEAT 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 two separate muscle tags for one container of muscles. CDI - Remaining muscles were voluntarily discarded. Points not increased due to improvement on tag retention from previous inspection.

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 one container of open milk and one container of cream without a date mark. CDI - Items were dated for the day they were opened.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemical without labels. CDI - Manager labeled during inspection.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food while wearing a watch and bracelet.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a “household use only” chest freezer. Observed rusting shelves in the walk-in cooler. Observed one prep cooler cutting board with deep cuts and stains.

5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed the grease bin sitting on bare ground outside.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

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 missing tag for one container of muscles due to it being separated from the bag. Observed several tags with missing dates from when the last product was sold. CDI - Muscles were placed next to the bag with its tag. Chef spoke to staff about the importance of labeling shell stock tags.

10-DAY VERIFICATION REQUIRED 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 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 disclosure for both lunch and dinner menus. Observed missing asterisks for cold-smoked salmon, “add salmon”, Atlantic salmon, Steak Frites, and Burgers.

10-DAY VERIFICATION REQUIRED 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 500+ppm Quat sanitizer in the 3-compartment sink and spray bottles. Sanitizer will be diluted until the dispenser has been repaired.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed missing Training logs, Cooling logs, Calibration logs and required labeling for ROP cooked pork belly. HACCP approval is for ROP of raw foods and Sous Vide only. CDI - ROP cooked pork belly was voluntarily discarded. Chef stated that he will discontinue the process of Reduced Oxygen Packaging and will use ziplock bags. EHS requests a confirmation letter stating that he has stopped. Vacuum Sealer machine needs to be removed from the premises. EHS will review procedures during next week’s verification visit.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a missing thermometer for the front kitchen low cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee cutting vegetables while wearing a bracelet.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed grill utensils stored inside of 67 degree water.

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

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed tasting spoons in a container with the handles turned in different directions.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed a “household use only” chest freezer and vegetable juicer. Observed rusting shelves in the walk-in cooler. Observed tape holding together the handle of the potato / fry slicer.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Salmon, Haddock and Shrimp stored above Sliced Corned Beef in Large Flip Top CH Drawers. *CDI - PIC had food employee reorganize storage order placing the raw seafood items into bottom drawer and moving Sliced Corned Beef to top drawer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Lids to dumpster left open. Lids shall be maintained closed to avoid the harboring of pests. NOTE: This is a shared dumpster space.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed haddock being held above 41F in sauté make table. PIC stated product prepared between 9am-10am. CDI: Education provided and PIC placed ice bags on product for rapid cooling (38F). REPEAT VIOLATION.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed shrimp thawing under running water but without bowl/container to cause water flow around product. CDI: Education provided and PIC placed product into bowl for thawing.

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 cut tomatoes and boiled eggs cooling too slowly to meet cooling parameters in flip-top portion of salad make table. Product prepared @11am. CDI: PIC placed product in ice bath for rapid cooling (<41F). Observed smoked salmon cooling too slowly to meet cooling parameters in reach-in portion of salad make table. Product prepared @11am. CDI: PIC moved product to freezer for rapid cooling (<41F). 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 grilled peppers and blanched fries cooling too slowly to meet cooling parameters in walk-in cooler. Product prepared between 10am-11am. CDI: PIC vented peppers and placed blanched fries into more shallower portions on sheet trays.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gouda cheese being held above 41F in walk-in cooler. Product prepared 07/15/24. EHS recommended possible storage order rearrangement in walk-in cooler for better air flow and to keep product in colder parts of WIC. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed provolone cheese with no date label in walk-in cooler. Product prepared between 10am-11am. CDI: Education provided and PIC voluntarily discarded product.

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 stamps on garlic/oil mixture at cook line. Product prepared 11am. CDI: PIC time stamped product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed peppers cooling in sealed plastic containers in walk-in cooler. CDI: Product vented. Observed blanched fries cooling in thick stacks on sheet trays. CDI: Product placed into shallower portions. Observed cut tomatoes cooling in flip-top portion of salad make table. CDI: Product placed into ice bath. Observed boiled eggs cooling in sealed plastic containers in salad make table. CDI: Product vented and placed into ice bath. Observed smoked salmon cooling in sealed insert pan in reach-in portion of salad make table. CDI: Product moved to freezer for rapid cooling.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed no EH policy with “big 6” illnesses during inspection. CDI: EHS provided copy of EH policy via email.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink along cook line. CDI: Food employee provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in reach-in portion of salad make table. Defrost cycle of unit possibly causing food temperatures to rise. CDI: Education provided, products moved to walk-in cooler for rapid cooling, and PIC placing maintenance order to have unit checked/repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two dicers stored as clean in prep area soiled with foodwaste. CDI: PIC sent to be W/R/S.

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 gaskets soiled on 2-door reach-in freezer. CDI: PIC cleaned gaskets. REPEAT VIOLATION. **Points not assessed due to corrective action taken.

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

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 blanched fries cooling at a rate too slowly to meet cooling parameters in walk-in cooler. See temp chart and violation #33 for more details. CDI: Food employee spread product into thinner layers on sheet trays for more rapid cooling. 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 unsalted butter cooling at a rate too slowly to meet cooling parameters in sauté make table. See temp chart and violation #33 for more details. CDI: PIC moved product to walk-in cooler for more rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed smoked salmon being held above 41F in salad make table. Product prepared 07.22.23. CDI: PIC voluntarily discarded product.

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 procedure for TPHC of garlic/oil mixture. CDI: EHS provided via email. 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 garlic/oil mixture with no 4-hour time stamp. PIC stated product prepared @10:45am-11am. CDI: Food employee labeled product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed blanched fries cooling in thick layer on sheet trays in walk-in cooler. CDI: Food employee spread product into thinner layers on sheet trays for more rapid cooling. Observed unsalted butter cooling in sauté make table. Unit designed for cold holding, not cooling. CDI: PIC moved product to walk-in cooler for more rapid cooling.

4-501.11 Maintain equipment in good repair. Observed torn gasket on sauté make table. REPEAT VIOLATION. **Points not assessed due to nature of other violations present.

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 gaskets throughout with light-moderate buildup. REPEAT VIOLATION. **Points not assessed due to nature of other violations present.

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 cooked pasta marked 2-26 in cold holding drawers at cook line. PIC stated this date was incorrect, employees must not of changed the date label on the pan before adding new product. Observed cooked broccolini and cooked peppers marked 3-2, exceeding the 7 day (including day prepped/cooked towards limit) window. CDI- pasta date changed to correct date from larger stock in walk in, broccolini and cooked peppers voluntarily discarded. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of metal containers wet stacked at clean dish shelving during inspection.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler that is rusted, in need of replacement. EHS discussed shelving with PIC, PIC will begin to compare pricing and swap out racks in coming months.

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 minor buildup on prep units gaskets and where gaskets meet the frame and walk in cooler gasket. Observed cleaning needed at hood system, PIC stated these hoods are cleaned about every 3 months.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of ham marked 11/14, had exceeded 7 day limit. CDI- product voluntarily discarded. PIC discussed date marking requirements with employees.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unmarked chemical bottle at chemical storage area. PIC stated this bottle is a bleach water mix, used for spraying down cutting boards at the end of the night before washing in high temperature dish machine. CDI- bottle labeled during inspection, all other bottles marked with pre-labeled stickers. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed halved avocados contacting skin of other avocados with stickers still attached, have not been properly washed. REPEAT.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container of room temperature water being used to store multiple utensils at the cook line. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to main prep unit with deep grooves and staining, no longer smooth and easily cleanable. Observed individual cutting boards used in the back (specifically red cutting board) with deep grooves, no longer smooth and easily cleanable. REPEAT. Note: red cutting boards removed from rotation during inspection.

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 walls near cooking equipment with minor black buildup, in need of cleaning.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulbs in dry storage room (with open boxes of potatoes) with no shield. REPEAT.

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 white bus tub of raw oysters with no shellstock tag with product. PIC stated that oysters are only coming with 1 tag compared to other shellstock that has multiple tags. PIC had removed tag from container and put into folder to avoid damage to tag. EHS was able to confirm that this tag is associated with this batch of oysters, this was the only tag without a date written (indicating they have not all been sold), every other tag was in chronological order and marked with a last sold date. CDI- tag placed with product, facility will reach out to supplier and try to get multiple tags. Facility will take photo of tags for record, will keep shell stock tag with product in the meantime.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical bottle with no label. CDI- bottle marked as sanitizer.

3-302.15 Wash fruits and vegetables prior to use. Observed halved avocados contacting skin of other avocados with stickers still attached, have not been properly washed.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container of room temperature water being used to store multiple utensils at the cook line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal containers wet stacked on shelving. Observed salad spinner stored as clean with water in basin. Ensure air drying before storing as clean.

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 articles stored on the floor in dry storage during inspection. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to main prep unit with deep grooves and staining, no longer smooth and easily cleanable. Observed individual cutting boards used in the back (specifically red cutting board) with deep grooves, no longer smooth and easily cleanable.

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 gaskets on reach in units on cook line, reach in unit at prep area and gasket on walk in cooler with black buildup, ensure cleaning. REPEAT.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulbs in dry storage room (with open boxes of potatoes) with no shield. REPEAT.

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. In discussion with PIC, observed facility with outdated employee health forms that are signed by new hire employees. CDI- EHS provided graphic handout from MCHD and emailed updated employee health policy signed form.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef burgers stored above pork ribs. Observed packages of raw chicken stored on top of pork ribs. EHS observed no signs of contamination as bags were still factory sealed. CDI- storage order corrected, pork moved to top shelf, burgers middle shelf, chicken bottom shelf. EHS provided storage order document during review. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed box of unwashed mushrooms on top shelf, directly above ready to eat sauces and penne pasta. CDI- box of mushrooms moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed potato chopper attached to wall with buildup inside black grooves of food contact surface. CDI- chopper removed from wall, cleaned during inspection. Note: this was the only piece of dirty equipment that EHS observed during inspection.

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 “Flip top 1” unit unable to hold TCS foods at 41F or below, see temperature chart. PIC was unaware of any issues with unit, stated that products are not kept in unit overnight, loaded fresh into unit around 9am. CDI- EHS allowed facility to get through lunch service by icing down unit and products temporarily put on TPHC, discarded at 1pm. Facility will ice down unit and use sparingly during service, PIC called for repair during inspection. Compliance visit will be conducted to ensure facility has functional flip top unit. 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed caramelized onions marked 5/16, PIC stated that this was the date the product was frozen, employees forgot to place date removed from freezer on product. Observed peppers marked 5/20, had exceeded 7 day limit (including day cooked/prep as day 1). CDI- products discarded, EHS discussed date marking with PIC.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed lunch menu with an appropriate disclosure, but no reminder. Observed grass fed NY steak with no asterisk indicating that this is a product that can be undercooked. PIC stated he will update paper menus. VR by 6/6/22 to ensure menu has been accurately changed.

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 Pico in the walk in cooler that was in quart containers, covered with lid during cooling process. CDI- lid removed, EHS discussed cooling methods with PIC, provided ambient cooling handout. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of fish on the ground in walk in cooler. PIC stated this was just delivered this morning.

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 articles stored on the floor in dry storage during inspection.

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 gaskets on low reach in unit in kitchen prep area with buildup, in need of cleaning. Observed hood system with grease buildup.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulbs in dry storage room (with open boxes of potatoes) with no shield.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a box of unwashed romaine lettuce stored over ready to eat foods like Pico, rice, sauces. Observed a box of unwashed kale stored over ready to eat foods like sliced turkey. CDI- EHS discussed storage order, unwashed produce moved.

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 a few products (lettuce, cooked pasta, cooked chicken) holding above 41F during inspection, see temperature chart. Through discussion with PIC, lettuce had just been chopped and put directly into reach in unit. PIC stated that the chicken was just cooked about 40 mins prior to inspection, should of been moved to walk in but employee kept in reach in unit. PIC stated that cooked pasta was cooked and cooled around 9:30am this morning. Pasta is cooked then cooled in ice bath, should be 41F or below when employees are portioning into bags. PIC believes that employees did not cool all the way to 41F or below before portioning pasta into bags. CDI- lettuce and cooked chicken spread thin and brought to walk in cooler to rapidly cool. Cooked pasta was brought to freezer to rapidly chill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of chemical cleaner that had not been labeled at bar area. CDI- labeled as sanitizer. 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 products that were in process of cooling inside of reach in units (cooked chicken, prepped lettuce). EHS explained that these units are not intended to be cooling units, emphasized importance of using walk in cooler for cooling products. Observed pasta that had not been cooled to 41F or below, tightly stored in walk in cooler in deep containers and bagged. Ensure pasta is properly cooled before bagging and tightly packing into containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees cutting lettuce, prepping food with jewelry on wrist.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket registering at 0ppm quat sanitizer when tested. REPEAT. CDI- bucket changed, remade to proper concentration.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. REPEAT. Note: points de-escalated to 0 due to different equipment compared to previous inspections. Facility has addressed all equipment issues from previous inspection.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for hot water dish machine. PIC stated he is aware of equipment to be in compliance, forgot to finalize order after previous inspection. REPEAT. VR by 3-19 to ensure facility has acquired dish thermometer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored on top of a box of gloves near cook line.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed employee health policies that did not include salmonella non-typhi. Facility has MCPH employee health poster and old version of employee health policy that does not include salmonella non-typhi. CDI- EHS educated PIC on updated employee health policy, provided updated employee health policy via email 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. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer stored as clean with food debris/residue on the blade and underside of blade. CDI- slicer broken down and cleaned during inspection. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few products holding above 41F in the "flip top 2" unit, see temperature chart. Through discussion with PIC, this flip top is loaded each morning with products from the walk in cooler, was stocked around 9:30am this morning. PIC stated she believes the rise in temperature is due to employees that prep leaving product on counters too long during the prep process. EHS found that unit was holding around 38F, multiple products in flip top and reach in portion that were holding at 41F or below, see temperature chart. EHS does not believe there is an issue with the unit, products are likely being kept out in room temperature for too long during the prep process. CDI- turkey, gouda, provolone, grilled onions and pico brought back to walk in cooler to rapidly chill before being placed back in cold holding, as products were out of temperature for around 1 hour. EHS discussed with PIC and employees, will make sure products are not being left out for extended periods of time during morning prep.

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 on date marking please visit: http://meck.co/FoodSafety. Observed sliced turkey in "flip top 2" unit date marked 11/30. Observed 2 containers of basmati rice marked 12/2 in walk in cooler. Products had exceeded 7 day limit. CDI- products voluntarily discarded during inspection. EHS discussed date marking system with PIC and employees. All products in facility are properly dated, products are not consistency being discarded when 7 days are exceeded. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 bottles of chemical cleaner near dish pit that were not labeled. CDI- PIC labeled bottles during inspection.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets registering at 0ppm when tested. CDI- buckets remade during inspection.

4-501.11 Maintain equipment in good repair. Observed the 2 flip top make units at cook line with damage, unable to properly close on top portion. Observed flip top door removed from unit, facility using sheet pans to cover open air unit to hold temperature. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards attached to flip top units with deep grooves and staining, no longer smooth and easily cleanable. Observed several colored individual cutting boards in the back prep area with significant damage, burn damage and no longer smooth and easily cleanable. Resurface or replace.

4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. Facility uses a high temperature sanitization dish machine and does not have an irreversible registering temperature indicator. CDI- EHS discussed requirement with PIC, showed examples, PIC is aware of the appropriate equipment to be in compliance.

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 black buildup on low boy reach in unit in area just below where doors meet the frame of the unit. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee get a pitcher of water from the handsink on the cookline. CDI- PIC explained to employee that handsinks are meant for handwashing purposes only.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a deli slicer stored as clean with food debris buildup on blade and underside of blade where food would contact. CDI- PIC spoke with employee, slicer broken apart and cleaned during inspection. Note: slicer was the only dirty food contact surface during the 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 portioned fettucine pasta tightly wrapped in bags in a metal container holding above 41F, see temperature chart. Through discussion with PIC, fettucine pasta was cooked and improperly cooled last night (product was date marked 9-29). PIC stated he will speak to employee to ensure cooling process is followed by all employees. CDI- fettucine pasta voluntarily 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 multiple quart containers (5) dated 9/23, had exceeded 7 day limit. Observed a container of soup marked 2/25, through discussion with PIC this product was cooked and frozen on that date. EHS explained to PIC that products that are frozen must have a cooked/frozen date and a date removed from the freezer. CDI- all products were voluntarily discarded. PIC stated he will speak with kitchen employees to ensure everyone understands datemarking requirements. 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 portioned bags of fettucine pasta tightly wrapped and thickly stacked into metal container, holding above 41F in a reach in unit. CDI- Pasta voluntarily discarded. EHS discussed cooling methods with PIC. Overall, EHS observed proper cooling methods during inspection (on sheet trays in WIC, uncovered, proper volume) and processes are conducive to proper cooling, facility needs to ensure cooling processes are being followed by all employees.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup on low boy reach in units in area just below where the doors meet the unit. Observed black buildup in vents on ceiling of walk in cooler. Ensure cleaning. REPEAT. Note: points not escalated due to majority of non food contact surfaces being clean during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone and employee keys stored on shelving above cook line, next to squeeze bottles. Ensure there is a designated area for employee possessions.

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: Shellstock tags from within 90 days not dated with date of last sale. Most recent tags observed to be dated. CDI- Discussion with staff on importance of proper information required on retained tags. Found container of live mussels at line with no tag. Employee had pulled tag prematurely and added to retained tags. CDI- returned to mussel container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Risotto 44 F in walk-in cooler. Blanched carrots 42F in WIC. Romaine 48 F WIC. CDI- All voluntarily discarded. This is the fourth consecutive inspection with TCS foods holding above 41F. Continued non-compliance will result of a written Risk-Control Plan for cold holding in WIC and line reach-ins. Sent PIC TPHC form for holding items in line coolers on time during service times.

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: Bacon jam and roasted corn / black bean salsa dated 6/4 and 6/19. Said to have been frozen. Frozen TCS foods must be marked with date of prep and date pulled from freezer. CDI- Both voluntarily discarded. Potato cakes from 6/27 not dated. CDI- discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Poached eggs on Brunch Menu not denoted by asterisk. Reminder Disclosure portion of Consumer Advisory on Brunch Menu missing. CDI- added both changes to menu while on site.

4-602.13 Nonfood Contact Surfaces - C: Non-food contact surfaces of slicer soiled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Grits in WIC 44F from 2 days ago. TCS foods in prep top above 41F. Carmelized onions 48F, pico 48F, pasta portions 48F bacon jam 48F, coconut curry sauce 49F. Food moved to freezer as it had been in prep top 2 hrs. Grits voluntarily discarded. curry sauce discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Pan seared salmon and salmon option for salad protein not covered disclosure of Consumer Advisory. CDI- asterisks added to menu while on site and printed.

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: Quinoa and fries on cooling cart cooling at slow rate. Refer to temperature chart. Quinoa volume reduced. Fries trays re-arranged to allow for more air flow around trays.

4-501.11 Maintain equipment in good repair. Observed some rusting shelving in walk-in. Some cracking and rusting of coating on some shelving in reach-ins at line.

6-301.14 Handwashing Signage - C: Provide a handwashing sign at every hand sink or set of handsinks . Bar handsink lacking proper signage. CDI- sign provided by EHS.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found grits in walk-in 44F from 2 days prior. Found butter, carmelized onions, tomatoes, various greens in prep tops holding above 41F. Refer to temperature chart. CDI- grits voluntarily discarded. greens, tomatoes, onions placed in freezer and came down to 37F within 30 minutes. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: One menu lacking Disclosure statement for asterisked items. One menu lacking asterisks for salmon, bison steak, beef burger. CDI- compliant menus printed and replaced old menus while on site.

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. Sugar scoop with handle down in sugar bin.

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. Condensation dripping from ceiling vent in walk-in cooler. Covered food underneath leaking vent.

6-301.12 Hand Drying Provision - PF Observed no paper towels at hand sink in bar area. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed potato slicer, lettuce spinner, cheese grater, and onion dicer soiled with food waste and stored as clean. CDI: PIC sent all equipment to be washed and sanitized. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn salsa, pico de gallo, heavy cream, sliced cheese, and various other TCS foods being held above 41F in make table across from stove top/flat top. Observed hardboiled eggs and filling in salad make table being held above 41F. Items prepared early morning, cooled to 41F in WIC and placed on front line. PIC relocated items to walk-in cooler for rapid cooling. Discussed use of ice bags, less product in containers, and keeping lids closed on unit when not in use. Observed cooked wild rice, cooked carrots, housemade pico de gallo, and various other TCS foods being held above 41F in walk-in cooler(WIC). Discussed use of temp logs, shallow pans/sheet pans while cooling, and reorganizing WIC so that prepared TCS foods are closer to ventilation. EHS will return within 10 days to verifiy WIC is keeping temperature. PIC voluntarily discarded products. VERIFICATION REQUIRED.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed grilled chicken breasts and a garlic/oil mix being held at room temperaure at grill with no written procedure in place for TPHC. CDI: PIC provided written procedure for items on TPHC.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored above clean plates. CDI: PIC relocated bottle 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 chopped kale in dense volume in container on top shelf of WIC. CDI: PIC placed kale in more shallow pan for more rapid cooling. Observed cooked vegetables and various other TCS foods stored in plastic containers with lids on, stacked two-three high on shelf in walk-in cooler. Heavy condensation in some containers. CDI: PIC voluntarily discarded products prepared prior to 08/05/20 and not within cooling window. Education provided on use of shallow pans, temp logs, open/vented lid system, and reorganizaiton of WIC unit with TCS foods being placed closer to ventilation.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop in bulk sugar container stored with handle in contact with product. CDI: PIC turned handle upright.

4-101.14 Copper Use Limitation - P Observed copper mugs with no stainless steel lining in bar area. CDI: PIC voluntarily discarded mugs. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards throughout facility.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips available at time of inspection for testing sanitizer water in both 3-vat sink and sanitizer buckets. EHS will return within 10 days to verify test strips were obtained. VERIFICATION REQUIRED.

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 shell stock tags without dates of last used dates for mussells on them. Verification needed within 10 days.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ice machine with black build up on sheild. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food debris and buildup.

3-403.11 Reheating for Hot Holding - P Observed grits reheated to 149F and placed in hot holding steam well. CDI- PIC reheated to 165F.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed facility vacuum packaged puffer fish with no approval for ROP of fish. CDI- puffer fish discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on floor in WIC. CDI- PIC explained they just recieved a truck and had an employee place on shelves right away.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cup holder for single use and single service articles with no top to prevent contamination. Observed bags for vacuum packaging exposed to contamination.

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 dish washer employee moving from dirty to clean utensils without a handwash. CDI- translator explained to employee to wash hands between tasks.

3-201.16 Wild Mushrooms - P: Wild mushrooms received from a farm must have the Latin binomial on the invoice for each type of mushroom and a source letter for where spores were obtained from the supplying farm. Observed mushrooms from Heritage Harvest Farms with incomplete documentation. No Latin binomial or spore source. CDI- mushrooms observed to be discarded into dumpster.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant black build-up on ice shield in ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found some TCS food items in prep coolers and walk-in above 41F. Refer to temperature chart. CDI- items were dated within four days, were uncovered to cool to 41F. Fried dated from previous day voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Disclosure lacking on Dinner menu and Bar Bites menu for sliders and Wagyu burger. CDI- Menu re-printed while on site.

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: Found kale salad in deep container tighly covered in cooling process. CDI- vented and tossed to cool rapidly. Observed mushroom broth cooling surrounded by ice. Ice alone will not cool high volume liquid foods properly. Water added to ice and ice added to broth voluntarily by PIC. Broth dropped to 61F from 101F in an hour.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some drain flies at can wash.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed wet food on floor at can wash, resulting in flies in area. Morte frequent cleaning needed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buil-up on ice shield in ice machine.

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 cooling mushroom soup on ice with 2F temperature change in 45 minutes. Portioned and wrapped penne with no temperature change in 45 F. Refer to temperature chart. Foods would not have cooled in required time at observed rate. CDI- soup placed in ice bath instead of on ice; penne unwrapped and placed on sheet tray in walk-in.

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: Found penne cooling wrapped and stacked in dense volume. Soup cooling on ice instead of in ice bath. CDI- methods corrected.

6-501.18 Maintain handwashing sinks clean. Observed soiled grill scraper stored in crevice between handsink and wall.

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 chopping parsley with bare hands. CDI- Food employee washed parsley that was touched with bare hands, washed hands, and donned gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris build up on blade of slicer. CDI- Slicer and blade was washed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in flip top cooler 1 holding between 52F - 60F. Observed garlic and oil mixture on counter holding at 72F. CDI- All items in flip top cooler 1 were voluntarily discarded. Unit will not be used until repair is made. Oil and garlic mixture placed on TPHC. TPHC form will be provided to facility today. VR- Verification visit will be made no later than 10/11/18 to ensure compliance on cold holding. 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 fondue, mushroom tea, and opened milk with no date mark. Observed cole slaw dated 10/1, cabbage used for cole slaw was cut on 9/30. CDI- Fondue and mushroom tea properly date marked. Milk voluntarily discarded. Cole slaw date changed to 9/30. 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 2 containers of pico de gallo and 3 containers of black bean salsa that had exceeded their time/temperature window. CDI- Items voluntarily discarded. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket used for sanitizer with label no longer legible. CDI- Bucket properly labeled.

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

3-304.13 Linens and Napkins, Use Limitations. Observed linens in direct contact with cut lettuce, mushrooms, and kale.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored underneath cutting boards. Repeat.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in flip top cooler, PIC stated avocados are not washed prior to cutting. Remove stickers and wash all produce before cutting.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed flip top cooler 1 holding all food above 45F. Food was discarded and unit will not be used until repair made.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No letter of parasite free salmon from Buckhead in facility. CDI- facility was emailed letter from supplier.

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: Mashed potatoes fromprevious day 47F in walk-in. Product was tightly covered and had little clearance between food items on top and bottom of product on cart. CDI-mashed potatoes voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found ham, turkey, pico, kale, holding above 45 F in prep tops. CDI- all items voluntarily 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: Found portioned penne dated 4/8 in back of reachin prep cooler. CDI- voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Menu items with Caesar dressing made with raw shell eggs not disclosed on menu. Do not serve item until menu corrected. 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: Found recently prepped carmelized onions, lettuce, tomatoes, placed directlinto small prep coolers. Cool foods prepared from ambient and those which heat has been applied in large cooling equipment such as freezers or walk-in coolers. Found mashed potatoes from overnight tightly covered with restricted air movement on cooling cart. CDI- items moved to walk-in cooler, iceapplied to kale. Potatoes discarded.

4-203.11 Food thermometers scaled in Celsius and Fahrenheit shall be accurate to within 1F. Found thermometer in facility showing 1.5 F off in ice bath. Obtain accurately calibrated thermometer. Verification needed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found damp cloths on cutting boards. 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. Soiled wiping cloths on cutting boards.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed boxes of unwashed produce stored above ready to eat foods in walk kin cooler. CDI - rearranged during inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and brown buildup in deflector and upper areas of ice machine.

7-201.11 Store toxic materials to avoid contamination. -P. Observed can of denatured alcohol stored next to salt on lower shelf of prep table in back near office. CDI - alcohol moved to office.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet nested in utensil storage rack to left of dish machine.

4-501.11 Maintain equipment in good repair. Observed a couple of coolers with coated racks that were starting to crack and peel.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty buildup on wall of prep kitchen near office and also on shelving in same area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed ziploc bags of raw fish stored on the top shelf of the reach in freezer over bags of noodles. CDI by rearrangement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food products stored above 45F, including but not limited to: sliced cheese 48F, spinach 61F, kale 50F, sliced lettuce 48F, tomato and lettuce 50F, blanched fries 48F, asparagus 50F, grits 50F, pork 47F and cooked pasta 49F. Products were found on both flip top coolers and inside the walk in cooler. Observed the walk in cooler ambient temperature at 51F at arrival. PIC explained that the walk in cooler door needs repair and does not fully seal when closed. The facility also has had several deliveries today and the door is left propped open during deliveries. Products were recently taken from the walk in cooler to re-fill the flip top coolers for dinner service. CDI- serviceman was called to service the unit, the walk in cooler door was allowed to shut to allow for the temperature to stabilize. Once closed the ambient air temperature dropped to 45F by departure. Products dropped 1-3 degrees within 30 minutes, to further cool products bags of ice were added. VR- a return visit will be made in the morning after servicing company has made repairs to ensure the unit is maintaining temperatures at 45F and 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 a gallon of milk opened to be stored for 2-3 days without a date label. CDI- milk was just opened today and was allowed to properly date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle not labeled.

4-501.11 Maintain equipment in good repair. Repair the walk in cooler door to effectively close.

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed minor grease build up in the hood system.

2-301.12 Cleaning Procedure - (C) To avoid recontamination of hands, use a disposable paper towel or other clean barriers when manually turning off faucet handles after washing hands. Observed wait staff wash hands and touch the faucet handles with bare hands to turn off the faucets. CDI by education.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several products stored above 45F on both flip top coolers on the front line. CDI by moving products into the freezer or walk in cooler or icing others. Products dropped to 45F-46F by departure and were left to continue cooling. VR- follow up required within 10 days. ITS issued, tied to RCP.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of flies in the facility. Advised to notify regular pest control company for further measures and maintain all food tightly covered until presence diminishes.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed shelving starting to rust inside the walk in cooler near produce storage. 4-501.11 Maintain equipment in good repair. Observed flip top cooler not maintain food products below 45F. One measured 54F internal air temp with no drop in temperature. The other measured 50F at arrival and dropped to 46F by departure and was left closed to continue dropping. Facility is to maintain the left (salad) cooler empty until proper temperature can be maintained.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility was out of test strips. VR- provide within 10 days.

6-301.14 Post a hand wash sign at each handsink. Observed a hand washing sign missing at the kitchen cook line hand sink.

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 corn on the cob and cooked penne pasta at 49-50F. Corn on the cob was cooling for an unknown amount of time possible over 6 hours. Penne for 3.5 hours from room temp portioning. If no intervention made, product may not have made proper time/temp parameters. CDI by voluntary disposal of the corn on the cob and changing cooling method of the penne to allow for 44F within 30 mins.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several products inside the salad prep cooler and the raw meat cook line prep cooler above 45F, including but not limited to: raw steak 50F, raw hamburger patties 48F, sliced cheese 47F, spring salad mix 51F, sliced tomatoes 47F, etc. Internal air temperatures of the salad prep cooler measured about 58F at arrival and decreased to 54F by departure. Observed raw meat prep cooler maintaining an internal air temp of 46-48F. Observed cut cabbage stored on the flip top cooler during service at 50F. Advised to only store items ready for service at 45F or below. CDI by placing items on bags of ice to store temporarily. Cut cabbage re-checked at 47F after 20 mins. Units were rechecked at the end of service and measured 42F. VR- a follow up will be made to ensure the units are capable of maintaining temperatures through usage at service times.

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 quinoa dated with a 3/1 date label but product was cooked on 2/28. Ensure that employees are informed to date with the cook/open date and not the date the product was re-portioned. Observed bacon jam made with sauteed onions stored from 2/22 (8 day hold time). Observed only a freeze date from 2/19 on cheese curds stored in the walk in cooler. Observed black bean salad stored from 2/20. Observed no dates on a container of peas. CDI by discarding expired products and properly dating other items.

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 products such as corn on the cob cooling for possibly 6 hours still at 50F. Observed a deep container of cooked penne cooling in the walk in cooler while portioned in bags still at 49F after close 3.5 hours of cooling from portioning. CDI by placing the penne onto a sheet pan inside the reach in freezer and rechecked at 44F after 30 minutes. Corn on the cob was voluntarily discarded since exact cooling start time was unknown.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label the flour container, squeeze bottles and metal pans of spices on the line.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on the prep cooler next to the cook line handsink. Observed the raw red meat prep cooler and the salad prep cooler maintaining internal air temps above 45F. Units were rechecked at the end of service and both measured 42F.

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 a dishwashing employee touch dirty dishes and attempt to handle clean dishes without changing gloves and washing hands. Observed another cookline employee return to the line from dumping out the trash and grab new gloves to continue working on the cookline. CDI by stopping both employees and re-directing to wash hands and education provided.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the cookline handsink being used as a dump sink for ice. CDI by cleaning onsite.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no paperwork available for hamachi yellowtail fish served undercooked. Wrapping states aquacultured but information must also be provided to indicate the fish are pellet fed. No information regarding this section of the code or an indication on the time and temperature that the product was frozen for parasite destruction. CDI- facility to discontinue undercooking until info can be provided. VR- provide documentation within 10 days.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked (not meeting 165F) chicken wings inside the walk in cooler. VR- provide approved procedures within 10 days or dispose of product and discontinue process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items such as garlic mayo at 51F, in house made ranch at 50F and in house made caesar dressing at 51F inside the 2 door back prep area cooler. Several other products measured above 45F. Prep cooler internal thermometer was unavailable. Digital thermometer indicated a defrost cycle. Items that were recently stocked inside the unit were moved to another cooler. Caesar dressing was voluntarily disposed of due to an unknown storage time inside the unit on an unknown defrost cycle. PIC stated the unit is due for maintenance tomorrow. All TCS products were moved into the walk in cooler until scheduled maintenance. Unit may be on an extended defrost cycle.

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 coconut curry made with cooked onion and coconut milk stored from 10/29 (12 day hold time), CDI by voluntary disposal.

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

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

4-501.11 Maintain equipment in good repair. Replace any gouged cutting boards and torn gasket on the 2 door expo cooler on the cookline. Facility to have the back area prep cooler checked for repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one vegetable chopper and one plastic food container with food debris. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy build up inside one tea nozzles. CDI- all were cleaned, rinsed and sanitized while onsite.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several products inside the flip top prep cooler near the handsink measuring above 45F (see temperature observations chart). CDI by icing down/ moving all products to cool down to 45F. Unit called in for repair due tomorrow morning. VR- return visit will be made to ensure the unit can maintain at 45F and below.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure or reminder on the to go menus. Also discussed removing the asterisks chicken item on the menu since chicken is not served undercooked. VR- provide within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle left unlabeled. CDI by labeling while onsite.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed 3 sanitizer wiping buckets measuring at 0-50 ppm (quat).

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

4-501.11 Maintain equipment in good repair. Repair the duct taped handle on the flip top cooler. Repair the cooler to maintain at 45F and below. Repair the torn gaskets on the reach in coolers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses stored with customer products inside the wait station.

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 shellstock tags stored without a recorded date of last sold. Verification required.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed container overfilled with spinach and spinach in direct contact with bottom of prep cooler condensing unit. CDI-product discarded.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed employee actively washing dishes and temperature of hot water sanitizing dish machine not reaching 160F on thermoplate. CDI- Machine run a couple of times until thermoplate registered 160F+. Ensure machine has had thorough heating of water before actively washing utensils. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers left on pans stored as clean and stacked together. CDI-stickers removed. Observed build up on interior of ice machine.

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 items cooled from the night prior above 45F in walk in cooler. See temperature chart. CDI-items 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 sliced ham stored for 8 days according to date label. 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 asterisks missing on protein menu items (steak and salmon) offered under "Salads." Verification required.

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

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed severe leak from condenser in walk in coooler. Water from leak observed on packages of butter not hermetically sealed. CDI-butter discarded and will not be stored where contamination can occur. Observed water from leak also on outside of sealed packages. Employees will rinse water from hermetically sealed packages before opening. Verification is required in 10 days to ensure leak is no longer present.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed final rinse temperature of hot water sanitizing dish machine only reaching 152F on lollipop thermometer. Thermolabel on dishes did not turn black. PIC has called in immediate repairs. Dishes will be re-washed in 3 compartment sink. Will return later today to verify. 4-602.11 Equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. Observed microbial build up on deflector in ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in two door cooler at prep area above 45F. Observed fan not operating in unit. PIC stated cooler was checked at 11AM (1.5 hours prior) with correct holding temperatures. CDI-items out of temperature taken to freezer to cool rapidly. Unit adjusted and ambient air temperature observed at 41F.

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

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

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

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsink in women's restroom with 75F water. Verification required to ensure water reaches at least 100F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans stored with tape residue and food debris and other plastic containers stored with tape residue. CDI - cleaning process started.

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 pan of portioned penne pasta in prep cooler not date marked. Observed a block of opened white cheddar cheese and two pans of mashed potatoes in walk-in cooler not date marked. CDI - all products properly date marked. 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 containers on cooked brussel sprouts and sweet potatoes dated 2/28 that had expired 7 day date mark. CDI - by discarding.

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, shakers, and some plastic containers of dry goods seasonings, and spices not labeled. (items being labeled during inspection).

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with jewelry including watch and bracelet on wrists.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various personal items including coats, jackets, purses, etc stored on shelf at wait station next to and on top of packaged food items and clean utensils.

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 date last shellstock was used not recorded on tags. CDI - by instruction to have in place by next inspection.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed high temperature dish machine not sanitizing properly. Ran through several times. Thermolabel did not turn black. Hot water inside tank only reaching 155F. Use was discontinued and chemical tech was notified. After several more cycles ran through, dish machine finally starting sanitizing properly and thermobel turned black while REHS was writing up inspection report. Directed PIC to run dishes back through that were sent through the machine prior to it malfunctioning to ensure they were sanitized properly. Service tech will still make visit to facility.

4-501.11 Maintain equipment in good repair. Observed small reach-in freezer on cook line in disrepair and being used for storage of non-TCS foods. Remove/Repair unit and use as intended.

5-205.11 Use hand washing sink for intended purpose of handwashing only.- PF. Observed items stored inside sink on front main cook line. CDI, items removed.6-301.12 Maintain some type of hand drying provision at all handsinks. Observed no paper towels present at front handsink on main cook line. - PF CDI, paper towels provided during inspection.

3-402.12 Maintain shellstock tags in chronological order. - PF Observed no order for maintaining shellstock mussel tags. Observed tags commingled in folder. CDI, by instruction to have done prior to next inspection - in process of organizing tags.

4-501.114 Maintain sanitizer at proper concentration - quat sanitizer at least 200ppm - P. Observed quat sanitizer at 3-compartment sink and spray bottle < 200ppm. CDI, sink drained and refilled with proper concentration in sink and spray bottle4-601.11 (A) Ensure equipment food contact surfaces and utensils are clean to sight and touch. - P Observed a few metal pans stored on dish shelf with debris. CDI, removed and set aside to be cleaned and sanitized.

3-501.16 (A)(2) and (B) Maintain Potentially Hazardous Food (Time/Temperature Control for Safety Food) for cold Holding at 45F/below. - P Observed items in top and bottom prep cooler on main cook line(see temperature chart) and dressings stored in walk-in cooler > 45F. CDI, dressings placed on ice and ice bags placed on food products on cook line to quickly cool.

4-101.11 Maintain equipment in good repair - P. Observed some fryer baskets with broken wires exposed - (fryers baskets discarded and new ones provided).

Employees must eat in areas away from/outside prep areas. Observed employee eating in kitchen upon arrival. CDI: employee left area. Store employee drinks below/away from food, prep./clean equip., etc. Observed employee drinks stored w/ bar items in reachin @ bar & w/ clean glass ware @ wait station. CDI: Items removed/relocated. 2-401.11

Provide necessary documentation for serving salmon "under cooked". Must have letters of guarantee as described by 3-402.11 & .12. Observed salmon cooked to order indicated on menu & confirmed by mgr. Return verification Required (RVR) w/in 10 days.

Provide sanitizer at proper concentration - bleach san. must be at 50-100 ppm. Observed toxic sanitizer in bottle & @ 3-comp. sink. CDI: sanitizer re-made to proper concentration. 4-501.114

Maintain temperature at or below 45F for TCS food in holding. Observed 3 items (see chart) out of temp. CDI: Items quickly cooled (out of temp~1/2 hour). 3-501.16 (A) (2) & (B)

Properly date mark all TCS/RTE foods & discard accordingly. Observed several items in walk-in missing label & some items past 7 day discard. CDI: Items discarded. 3-501.17 & .18

Provide disclosure on lunch menu. Observed only reminder on lunch menu. Correction necessary prior to next inspection. 3-603.11

Properly label chemicals. Observed 2 bottles of chemicals not labeled. CDI: chemicals labeled. 7-102.11

Air-dry all equipment before stacking. Observed pans stacked tightly while wet, stored as clean. CDI: Items separated.

2-301.14 When to Wash. Food employees shall clean their hands and exposed portions of their arms before donning gloves for working with foods. Observed employees on cook line not washing their hands in between glove changes. CDI, by instruction

3-203.12 Shellstock, Maintaining Identification. An approved record keeping system must be in place that keeps the shellstock tags or labels in chronological order correlated to the date that is recorded on the tag. Tags must be kept for 90 days. Observed no order for keeping shellstock tags. CDI, by instruction.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed cooked onions held hot on flat top grill at 90F. CDI, reheated on charcoal grill.

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 45F/below. Observed several items including chicken salad, diced tomatoes, dressings, spinach, etc. above 45F stored inside 2-door flip top prep cooler. It was determined later on in the inspection that the unit switch was turned off accidentally. CDI, all items were moved to ice baths & transferred to walk-in cooler. Unit was turned back on and I observed temperature going down.

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 food that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed new menus printed but was missing a disclosure. CDI, informed manager of correct information to provide on menu. He informed me that he would make the changes and reprint new menus.

7-102.11 Common Name-Working Containers. Observed one bottle of "degreaser" not labeled.

3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes. Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages. Manager informed me that facility is using raw eggs in preparation of the Caesar dressing. CDI, manager advised me that he will now start using pasteurized liquid eggs in carton for dressing.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy. Observed thermometers missing from inside prep units on cook line. CDI, by instruction.4-302.12 Food Temperature Measuring Devices. Provide properly sized thin probe thermometer for use in thin food products. Observed thick probe digital thermometer available for use. CDI, by instruction.

2-303.11 Prohibition-Jewelry. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. Observed cook wearing bracelets on wrists.

4-501.11 Good Repair and Proper Adjustment-Equipment. Repair broken hot water nozzle on handsink in kitchen at dish area. Repair broken spray arm assembly that is missing cold water nozzle at dish area.

4-302.14 Sanitizing Solutions, Testing Devices. Observed current test strips provided that are used for chlorine sanitizer not testing properly with solution. Need to provide proper test strips. CDI, by instruction.