ALL AMERICAN PUB

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps/tears in door sweep at back entrance. Repair/replace to prevent entrance of insects and vermin. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach by freezer at back door. Fruit flies were also observed in area of dish machine and ice machine. Increase frequency of pest control when insects are present. - 1 -

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 the front of grill drawers and compressor cover to have accumulations of food debris. - 0.5 - 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 the vents above the clean dish storage racks to have an accumulation of dirt/debris. Clean frequently to prevent build up. - 0.5 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed insert containers of raw burger patty’s stored in the top drawer of the refrigerated grill drawers directly above two packages of RTE roast beef. CDI - Roast beef relocated to the 2 door lowboy across from the grill drawers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher to not be dispensing any sanitizer solution at the time of the inspection. EHS observed 0ppm of chlorine. Repair was called in at the time of the inspection. 3 day VR to observe repair. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed squirt bottles of Housemade ranch (containing buttermilk), “horse cream” (containing sour cream), and spicy mayo (containing refrigerate after opening mayo) to be on the prep counter at temperatures of 50-66F. Items were out for an unknown amount of time. CDI - Voluntarily discarded all squirt bottles. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 insert containers of shredded lettuce, sliced tomatoes, and diced tomatoes to be at temperatures of 44-49F in the opentop refrigerator. Kitchen employee stated that they prepare the items every day and he had placed them directly into the opentop after prep, which is not a designed unit for rapid cooling. CDI - Items moved to the WIC for rapid cooling. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips on site at the time of the inspection to test for the chlorine sanitizer levels in the dishwasher. PIC ordered test strips at the time of the inspection. 10 day VR to observe 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 the racks in the WIC and the interior base of the chest freezer adjacent the fryers to have accumulations of food debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an unopened employee energy drink can to be stored on the top shelf of the cookline 1 door lowboy, directly above containers of food used for consumers. REPEAT. CDI - Can moved to lower shelf.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. PIC on site stated his is expired and has not yet had a chance to retake the course. Facility has other valid CFPM certificates but none of the employees were on site. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a canister of “Raid” ant and roach killer stored on top of the dishwasher. This product is not approved for the use in commercial settings and is a “household” only pesticide. CDI - PIC voluntarily discarded.

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 salt and pepper mixtures at the cookline that were not labeled as to their contents.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. - Observed a gap of approx. 1 inch at the base of the back door to the kitchen, allowing for the potential entry of vermin into the establishment.

4-501.11 Maintain equipment in good repair. - Observed the gaskets to the cookline lowboy refrigerator to be torn/falling off the door. 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 the floor of the WIC to have an accumulation of raw chicken juice from a leaking case of raw chicken.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a container of employee food stored amongst food sold to patrons in the cookline lowboy. Facility must designate and label an area for the storage of employee food that does not allow for potential contamination of food sold to patrons.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Ensure that a certified food protection manager is on site during all operating hours. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple sauce bottles, one sauce bottle cap, and fryer strainer with food debris/residue on food contact surface. CDI- PIC placed dishes in 3 comp sink to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 lettuce and diced tomatoes cooling in flip top portion of prep unit. CDI- PIC placed them in the lower portion of the unit to rapidly cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed ice machine with metal basin cover/door flap coming off of the base of the machine. Repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple ceiling tiles in women’s restroom with black and brown water damage spots, with one tile sagging. Repair.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on prep table. Do not store employee drinks where food is prepared. Store in a separate area, such as a low shelf.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Pitcher observed in hand washing sink. Hand washing sinks must not be used for any purpose but hand washing. CDI - PIC removed pitcher. 0 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 Lettuce and tomatoes were cooling after preparation in sandwich cooler top. Use walk-in cooler to cool TCS foods after preparation. CDI - PIC moved lettuce and tomatoes to walk-in cooler to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above ready-to-eat foods in bottom of small sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Container of raw eggs moved to bottom of cooler. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine has light black buildup on inside of machine. Clean ice machine more frequently. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting onions straight out of the bag without washing first. Fruits and vegetables must be washed thoroughly before use. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone observed on cutting board. Do not store personal items on clean utensils or cutting boards. CDI - PIC washed cutting board.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee was eating while preparing food. Employees must not eat while preparing food.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed spraying off dirty dishes and went back to food preparation without washing hands. Employees must wash hands before food preparation and after handling soiled dishes. CDI - Employee washed hands.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P 2 dead flies observed in Cole slaw. Food must be discarded if it becomes contaminated. CDI - PIC discarded Cole slaw. 0 pts.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Beans (70F), queso (115F), marinara (100F), and meatballs (99F) were reheating in hot holding unit. Use stove top or other equipment that is designed for rapidly reheating food to reheat TCS foods before hot holding. TCS foods must be reheated to at least 165F within 2 hours before hot holding. CDI - Employee reheated items on stove top to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ranch and Caesar dressings were at 62F and 45F at waitress station. There was not enough ice in ice bath. TCS foods in cold holding shall measure 41F or less. CDI - Ice added and containers submerged into ice. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 Hot dogs (5-5), tomato (5-10), Cole slaw (5-3), ham (4-28), noodles (5-1), and chili (4-26) were held past 7 days. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of food on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips at establishment. VR - Verification required within 10 days that establishment gets chlorine test strips.

5-205.15 Maintain a plumbing system in good repair. Re-mount pipes underneath dish machine so they discharge properly into floor drain. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes with blue tape residue on the outsides, pans are stacked together so interior of metal pans (food contact surface) is touching outsides of pans that have tape residue, have not been properly cleaned/stored. EHS discussed fully removing tape before wash/rinse/sanitize process. EHS suggests dissolvable labels to avoid issues with residue on pans. CDI- pans removed from storage, brought to dish pit for cleaning during inspection. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 sheet trays of chicken wings in walk in cooler with no date label. PIC stated these were cooked and cooled yesterday, dont typically put labels on until portioned into containers. EHS suggests labeling sheet trays while cooling, transferring label to pan when portioned. CDI- products date labeled during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several chemical bottles throughout facility with no label. PIC stated these were bottles of sanitizer. CDI- bottles labeled during inspection.

4-501.11 Maintain equipment in good repair. Observed 1x gasket on cold holding drawer with significant damage, splitting at seals, not in good repair.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one employee drinking from an open beverage container on the cook line. Employee placed open beverage container back on prep table. Observed another open beverage container stored on drying board to the right of the dish machine where clean dishes were drying. CDI-PIC voluntarily discarded open employee beverages that were improperly stored.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed drink dumped into hand sink. Ensure only hand washing occurs at hand sinks. CDI-PIC removed ice from sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce, onions and tomatoes, stored over RTE chili in the WIC. CDI-PIC corrected storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dicer stored as clean with dried onion on blades. CDI-PIC moved dicer to dish to be W/R/S.

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: 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 . Observed multiple containers of cut lettuce and tomatoes actively cooling, tightly covered. CDI-PIC uncovered foods to increase cold air flow and quickly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed garage doors and front door open without air curtains or alternative means of preventing the entry of pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing foods without a hair restraint. Ensure all food employees wear hair restraints to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at server station. Allow all equipment and utensils to air dry prior to stacking. CDI-Cups were pyramid stacked to facilitate air drying.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on non-food contact surface of ice machine, above the lid. Increase cleaning frequency in this area. Observed hair on exterior of stainless steel pan stored as clean. CDI-PIC moved pan to be W/R/S.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on right dumpster. Replace drain plug.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Blue berries and peppers in sandwich cooler top had mold growth on them. Discard unsafe food. CDI - Manager discarded items. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of lettuce, cut tomatoes, buttermilk, shredded cheese, and Caesar dressing measured 47-50F in sandwich cooler. Air temperature of unit was 52F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded all TCS foods in unit. Follow-up visit to be conducted next week to ensure cooler is repaired. If cold holding violations occur on next inspection establishment will be put on a risk control plan for cold holding. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Cooked peppers and cooked onions were prepared on 5-25 and had not yet been discarded. Pasta (5-25) and ham (5-24) were also past 7 days since prep/opening commercial package. CDI - PIC discarded items that were out of date. Improvement from last inspection so only half credit taken. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Repair sandwich cooler that is holding at 52F. Replace rusted shelves in walk-in cooler. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 3 employee drinks observed on prep tables in kitchen. Store employee drinks in a separate location, such as a low shelf. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Chlorine sanitizer was 0 ppm for dish machine. Bucket of concentrated sanitizer was empty. Dishes were in machine being washed even though the machine was not sanitizing. CDI - PIC replaced bucket and the dish machine measured 100 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Portioned ranch cups measured 62F and were out of temperature control on counter. Container of buttermilk measured 59F and was out of temperature control on prep table. Blue cheese, lettuce, buttermilk and tomatoes measured 54-59F in sandwich cooler. Sandwich cooler is not functioning properly. Do not use sandwich cooler until it is repaired. TCS foods moved to walk-in cooler to cool as they were in unit for 2.5 hours. VR - Verification required by Monday that cooler is repaired. 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 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 . Lettuce in sandwich cooler and veggie burger in drawer cooler were missing date labels. CDI - PIC placed labels on items. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs Chicken wings in drawer cooler had date of prep of 1-19. Salsa and turkey in sandwich cooler were both prepared on 2-2. Ham in sandwich cooler was prepared on 1-28. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Items discarded by PIC.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment is using Hot Taco’s walk-in cooler and walk-in freezer and is not approved to do so. Establishment needs to remove all food from Hot Taco and store in All American Pub’s permitted space. Additional refrigeration or freezer may be required to store this food. VR - Verification visit will be made on Monday to ensure food is removed from Hot Taco cooler and freezer.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Employee’s personal blender bottle lid observed sitting on top of stack of clean plates. Blender bottle was dripping liquid onto plate. Do not contaminate clean utensils with employee personal items. CDI - Plates taken to dish machine to be washed.

4-501.11 Maintain equipment in good repair. Repair sandwich cooler as it is holding food at 54-58F. 0 pts.

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 . All TCS foods in drawer cooler measured 65-70F. Unit was accidentally unplugged. CDI - PIC discarded all TCS foods in unit.

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

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. Shelves in walk-in cooler have food residue on them and need to be cleaned. Kept at half credit due to overall cleaning of facility is adequate. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee’s thermos was observed on prep table. Do not store employee drinks and personal items where they can contaminate food. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris present in bottom of reach in unit. Clean as needed to prevent build up. - REPEAT - 0.5 - * Points remain the same due to significant improvement from last inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink present on top of prep surface in facility. CDI - Drink removed. - REPEAT - 0.5 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment at time of inspection. A CFPM arrived approximately 45 minutes after inspection began. -2 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar handwashing sink with glassware, ice, and straws stored inside. Observed employee fill squeeze bottle with water from kitchen handwashing sink. Handwashing sinks are for handwashing only. CDI - Items were removed from bar handwashing sink. Employee was corrected with instruction. -1 point-

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

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of cleaning agent and box of fly strips stored with single use cups in bar area. CDI - Items were moved to designated chemical storage area. -1 point-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear entry door without door sweep. Install a door sweet to prevent rodent entry. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips in establishment. Establishment uses chlorine sanitizers in dish machine and in sanitizer spray bottles. Establishment had quat sanitizer test strips for three compartment sink. A verification is scheduled by 9/7/2021 to determine if establishment is in compliance. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of residues and debris on exterior surfaces of flip top coolers, low boy coolers, and shelving in kitchen area. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee coffee on food prep table in kitchen area. Designate an area for the storage of employee food or drinks away from equipment, customer food, and utensils. -0 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat vegetables in the reach in part of the prep top cooler. CDI: Items reorganized.

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 macaroni pasta cooling in walk in cooler from last night. CDI: Pasta voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made, portioned TCS dressings holding above 41F in prep top. CDI: Dressings voluntarily discarded. Portioned items in soufflé cups should be kept in a cooler where air can flow around the cups.

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 macaroni pasta cooling in walk in cooler while tightly covered and in deep containers. CDI: Product voluntarily discarded.

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed bar set up to keep juices cold with ice and the same ice is used for drinks. CDI: No drinks served during inspection today. PIC and EHS agreed to put juices in the middle well to keep cold and the other ice at the bartender stations will only be used for drinks. EHS and PIC discussed altering bar set up to keep ice for food and ice for cooling separate.

4-501.11 Maintain equipment in good repair. Observed gaskets on the bottom left cooler drawer of the chicken cooler, right door of the 3-door prep cooler, and right door of the fry reach in freezer damaged and in need of replacing.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amount of food waste and debris around outside of dumpster within enclosure.

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 wall damage at entry to kitchen and to the right of entry where the handsink is. Observed some touch up paint needed on wall entering kitchen. Observed black stairs leading to the outside in need of repair. REPEAT VIOLATION 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall where trash can across from the dish machine is stored with food spatter.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soda nozzle stored inside handsink at bar. CDI - Nozzle relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning need on all soda nozzles at bar.

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 wings with date of 12/11; time/temperature window expired. CDI - Wings Discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies hovering over drains in bar area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on gaskets at cold equipment. Observed inside of RIC freezers 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 back stairs in kitchen in need of repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer was dispensing at 0 ppm. CDI/VR EHS showed PIC how to properly mix bleach sanitizer at 50 ppm until dispenser is fixed.-1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch cups cold holding at 45F inside of cold hold flip top unit near hot box. VR/CDI- CDI- Ranch cups were voluntarily discarded. Will return to ensure that the cold hold unit flip top is addressed. -0 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Mac and cheese was not dated and in cooler since last night. Observed wings speed rack with a date mark that did not relate to all the wings on the speed rack. CDI- Mac and cheese and individual wings tray were dated. -1.5 points.

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 raw bagged shrimp cooling in dense container fully bagged. CDI- Shrimp was moved to freezer to cool. -.5 points.

3-302.15 Wash fruits and vegetables prior to use. Observed employee prepping and dicing tomatoes prior to washing them first.-.5 points.

6-301.14 Handwashing Signage - C Hand washing signage was missing at men and women's hand sink and also missing in kitchen near dish machine. EHS supplied facility with hand washing signage as needed. 0 points.

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 Verbiage that states what happen at the end of the 4 hour time hold was lacking on TPHC documentation. Also observed no time on flour that is used for raw protein prep. CDI/VR- Facility is to correct verbiage so that it states items are discarded after max hold time of 4 hours. Time was installed on flour used for proteins.- 1 point.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee cooking with watch on. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup from interior and exterior of grill station. -.5 points.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf Hot water at 3 comp sink only reached 112-115F max when checked. VR- PIC is to have plumber come in and adjust valves so that it is at least 120F is coming out of the 3 comp sink for proper dish washing to occur. -1 point.

5-205.15 (A) System repaired according to law - Repair leak on the 3 comp sink and in the men's bathroom. Fixtures are leaking consciously. All plumbing is to be in good repair. - 1 point.

6-501.12 Cleaning, Frequency and Restrictions - C Remove soda buildup from floor in dry storage room behind the bar. Remove buildup from walls near cold hold unit. 0 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over raw fish in reach in cooler. CDI: Items reorganized. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in the walk in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines with build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beer cheese held below 135F. CDI: Cheese rapidly reheated to over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items holding above 41F including chicken in cooler drawer; shredded cheese, black bean burgers, and grilled onions in each in cooler; and diced chicken in cooler drawer. CDI: Raw chicken voluntarily discarded, and other items rapidly cooled down. VERIFICATION REQUIRED Observed pub sauce, bang bang sauce, ranch, and blue cheese dressings stored in prep top above 41F. CDI: Items rapidly cooled. PIC stated they would store them on ice from now on.

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 several items throughout facility with no date mark. Observed tomatoes from 7/18 and 7/19. Observed ham from 7/19. CDI: Products 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 romaine, turkey, eggs, and shredded lettuce cooling in walk in cooler while tightly covered. CDI: Products uncovered by PIC to facilitate active cooling. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies in kitchen and at bar. EHS recommends increasing pest control. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Upon arrival observed front doors propped open with no air curtain installed. Observed during beer delivery back door propped open and no air curtain.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed head of lettuce stored directly on shelving in reach in cooler. 3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed juices stored in ice at bar. Ice was being used to make drinks. CDI: Ice burned and juices relocated.

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 portion cups being used for scoops on prep line. CDI: Cups voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in coolers. Observed rusted shelving in walk in cooler.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak stored above ready to eat hot dogs in cold drawers beneath flat top. CDI: Storage order corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in cold drawer unit adjacent to fryers holding between 43F and 49F. All TCS items in the unit were voluntarily discarded during inspection. VERIFICATION REQUIRED within 10 days to determine long term compliance. 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 cooked chicken cooling in a tightly covered container in walk in unit. CDI: Chicken spread out on vented sheet pan for rapid cooling to 41F. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal pans wet stacked on rack above dish machine. CDI: Pans spread out to air dry.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service shot cups at bar area displayed with lip contact surface exposed to potential contamination from air.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal and plastic pans with food and/or sticker residue on them after the cleaning process. CDI: Unclean pans were removed from service and sent to be properly cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab and spinach dip holding at 43F in lower portion of flip top unit in center of cook line. PIC stated that temperature loss likely came from pulling dip to portion for appetizers. CDI: Both products returned to walk in unit for cooling. EHS recommended portioning product into smaller pans in the future to alleviate the problem.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several meat products that were prepared earlier today cooling while tightly stacked on top of each other. EHS recommended spreading products out to increase cooling efficiency. CDI: Products unstacked and spread out to facilitate rapid cooling. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles stored on cook line with no labels to indicate contents. 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 bins of bulk dry product with scoop handles stored down into product. CDI: Scoops pulled up to remove handle from product. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed take out boxes stored at window with food residue on them. CDI: Trays discarded. REPEAT.

5-204.11 Handwashing Sinks-Location and Placement - PF Observed no hand sink at outdoor bar area, where mixed drinks are prepared by employees. CDI: EHS informed management that a hand sink is required in order for mixed drinks to be made at outdoor bar and had outside bar switch to beer and wine only unless a handsink in installed. Facility is to contact EHS with their final decision on a long term solution.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with food residue on the underside of blade and inside blade housing after being cleaned. CDI: Slicer disassembled for proper cleaning.

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 two different types of chilis cooling in deep plastic containers in insufficient ice baths inside the walk in unit. Observed portioned ribeye and shrimp cooling in densely packed containers in units ratd for holding. CDI: Ice added to baths and chili stirred to facilitate rapid cooling. After EHS intervention, both chilis were cooling within parameters. Ribeye and shrip were spread out on sheet pans and vented to facilitate rapid cooling. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles stored on cook line with no labels to indicate contents. CDI: Bottles labelled during inspection. 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 bins of bulk dry product with scoop handles stored down into product. CDI: Scoops pulled up to remove handle from product.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays stored with food contact surface facing up above low boy unit holding dressings. CDI: Trays inverted.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to wall adjacent to hand sink near three compartment sink. Bottom portion of sheetrock appears to be crumbling and falling away. Ensure all walls are smooth and easily cleanable. Note: This is the same violation number cited on the previous inspection, but not the same issue. The hand sink has been re-caulked. Points not escalated since violation is not a repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over butter and feta cheese in walk in cooler. CDI: Storage order corrected. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over top of raw fish in cold drawers. CDI: Storage order corrected.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink buildup along chute area and dark buildup in crevasses in small ice machine at bar area. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in small flip top unit holding between 48F and 60F. All out of temperature items (except for lettuce and tomatoes, which had just been prepared) were voluntarily discarded. Lettuce and tomatoes were placed in walk in unit to rapidly cool. VERIFICATION REQUIRED within 10 days to determine long term compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chili and tomato bisque cooling in deep, plastic containers in walk in unit. CDI: Chili placed in ice bath and stirred, and tomato soup was placed in freezer and stirred. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several oil bottles and spice containers with no labels during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed back door cracked during inspection, allowing flies to enter establishment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout facility with dust/grease buildup. 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 handsink adjacent to dishmachine loose from wall and in need of re-caulking to prevent mildew from forming in space between wall and sink. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in reach in above sriracha mayo for restaurant. CDI: Drink discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar handsink blocked by drink cart and dump sink being used as primary handsink. CDI: Access restored to handsink and employees instructed to use proper sink for handwashing.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink buildup along chute area and dark buildup in crevasses in small ice machine at bar area. 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 several items prepared after lunch rush cooling in covered containers in walk in and reach in units. CDI: All cooling items were vented to facilitate rapid cooling.

4-501.11 Maintain equipment in good repair. Observed bottom of walk in cooler door badly damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving for bread at far right side of cook line with dust/grease buildup.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed handsink adjacent to dishmachine loose from wall and in need of re-caulking to prevent mildew from forming in space between wall and sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep unit 2 not holding temperature lettuce, tomatoes , wings, and tenders observed at greater than 45 degrees. CDI discarded PIC advised that crew have been working on electrical system and gfi outlet was tripped. Advised to make sure unit would hold temp before being put back into use.

4-501.11 Maintain equipment in good repair. Observed prep unit 2 not holding temperature. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep unit 1 cutting board in need of replacement or resurfacing.

5-205.15 Maintain a plumbing system in good repair. Observed hot water faucet for 3 compartment sink not functioning hot water hose from can wash being used to fill three compartment sink with hot water . Measured hot water at 123 degrees. Advised that fixture on sink needed to be repaired and put into use.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed raw eggs stored above RTE onions. CDI- PIC was able to change the storage order since EHS did not observe any physical cross contamination.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed glass cleaner spray bottle not labeled. CDI- PIC labeled the item.

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 cooked onions cooling in a in use make top. Ensure cooling occurs in an ice bath or walk in cooler before it is put into use. CDI- PIC moved item to walk in freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed chef preparing food without a head or beard cover.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed salad prep flip top cutting board in need of replacing do to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT-Observed food debris build up inside of reach in equipment, handles and gaskets of those reach in's. Also observed food debris build up on walk in cooler racks. Clean as needed to reduce and prevent build up.

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- Observed wall near dish machine hand sink in need of repair do to holes. 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 dish machine and ac/heat vents in need of cleaning.

6-303.11 Intensity-Lighting - C- Observed no light at the bar server station. Provide 50 foot candles of light near the ice chest.

2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed an employee change gloves without washing his hands. The employee was preparing raw fish and then donned new gloves without washing his hands to attempt to handle RTE items in the walk in. CDI- After education the PIC conducted proper hand washing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed an employee working with raw fish and then attempt to handle RTE items in the walk in. Before any cross contamination occurred the employee was instructed to wash hands to prevent any cross contamination. CDI- After instruction and education PIC washed hands properly. 3-302.11 Separate unwashed produce from washed produce. -P- Observed unwashed produce stored above, on a rack, washed produce. CDI- PIC re-organized the storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-REPEAT- Observed ice not being used at the bar uncovered. Also observed taco shells uncovered in storage in the kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT- Observed one sanitizer bucket at 50ppm QUAT and the dish machine at 0ppm Cl. CDI- PIC brought the bucket of sanitizer to 150ppm QUAT and the dish machine to 100 ppm Cl. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT- EHS observed a veggie slicer, several plates, and pans in storage with food debris build up. CDI- Items were moved to dish pit to be properly cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed black growth on large ice machine walls and ceiling.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Employee stated a hot dog was done being reheated at 93F for hot holding. CDI- EHS allowed the item to be reheated to 137F for hot holding.

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 cut water melon not labeled in a flip top unit. Also observed boiled eggs with two preparation dates on them. CDI- PIC voluntarily discarded the items.

3-501.13 Use approved thawing methods.- Observed fish thawing in a large container in a prep sink. Employee turned on the faucet so cold water would run over it.

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 buckets with floating debris. PIC changed 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 in use utensils stored in sanitizer. Clean utensils were provided.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.- Observed an employee washing soiled dishware in water at 105F. Corrected to 121F.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed several split gaskets on cold holding equipment, some cold holding pull out drawers are broken and the walk in cooler door damaged. NOTE: Facility provided EHS with documentation of gaskets and door on order. Facility has also replaced cutting boards noted on last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed fan covers in the walk in with dust debris build up. Also observed food debris build up inside of reach in equipment, handles and gaskets of those reach in's. Clean as needed to reduce and prevent build up.

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 wall near dish machine hand sink in need of repair do to holes.

6-303.11 Intensity-Lighting - C- Observed no light at the bar server station.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed two employees wash their hands and turn the faucet off with their bare hands. This action re-contaminates their hands. CDI- PIC was informed of the wrong practice and EHS observed proper handwashing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed one hand sink being blocked by a glass push cart. CDI- Employee moved the cart so the handsink may be accessed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed ice and salt uncovered and not in use. Items were covered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed two sanitizer buckets at 0 ppm QUAT. CDI- PIC refilled the sanitizer buckets to 200 ppm QUAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT- Observed several pans stored clean with minor food debris. EHS observed an improvement from last inspection concerning this violation. CDI- Items were moved to dish pit to be properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed a large container of chicken in a low boy at 49F, hot dogs at 48F and cooked mushrooms at 48F. Employee stated the items had not been removed from cooler since yesterday. CDI- Items were voluntarily discarded by the employee.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P- Observed burn spray above the expo window. CDI- Spray was moved to a first aid kit away from RTE foods and food preparation.

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 diced boiled eggs in a deep container, covered, and cooling in a reach in cooler at 92F. Employee stated the item had been cooling for an hour. EHS temped the eggs 45 mins after and the eggs were at 85F. CDI- Eggs were reduced in size and placed in the walk in freezer. EHS observed 65F 15 mins after the 2nd temp taken. Also observed lettuce in flip top at 51F. Ensure items are cooled to 45F before they are placed in the flip top. CDI - Item was moved to the low boy uncovered to quickly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed several flies throughout the kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back door slightly still open when the door is closed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed a watch on an employee who was on the cookline. PIC had employee remove the watch.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed several split gaskets and the walk in cooler door damaged. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed one portable cutting board and two cutting boards attached to cold holding equipment in need of replacing or resurfacing due to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed fan covers in the walk in with dust debris build up. Also observed food debris build up inside of reach in equipment and gaskets of those reach in's. Clean as needed to reduce and prevent build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT- Observed dumpster being used without lids.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee items stored above food prep table and in dry with dry storage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee fill a squeeze bottle up at the hand sink. CDI- Employee was instructed the hand sink is only to be used for handwashing.

3-302.11(A) Separate the raw animal foods from RTE food. -P - Observed raw fish being stored above RTE chicken and pasta in a reach in cooler near the cook line. Also observed raw beef being stored over RTE chicken in the walk in. CDI- Employee rearranged storage order. EHS did not observed any cross contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT- Observed sticker residue on metal pans and minor food debris build up on the meat slicer. CDI- Both items were moved to three comp sink area to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed meat balls at 90-100F on the cook line. CDI- PIC voluntarily discarded the items.

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 head of cut lettuce prepared yesterday not date marked. CDI- Employee was able to back date 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 black beans and baked beans dated for 3/10. CDI- PIC voluntarily discarded the items. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - 0.5pts - Observed the salmon BLT without an asterisks.This item may be cooked to order according to the PIC. A VR will occur no later than 3/30/17 to ensure the menu has the proper consumer advisory.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed two spray bottles of purple cleaner not labeled. CDI- PIC voluntarily discarded the bottles. 7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed employee medication stored with dry goods above a prep table. CDI- PIC voluntarily discarded the item.

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 chicken (70) cooling in a large container. Also observed diced tomatoes (61) cooling in a large container and covered. CDI- Employee portioned items into smaller containers and moved them to the walk in to quickly cool.

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 working shakers and squeeze bottles not labeled.

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

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

4-501.11 Maintain equipment in good repair. - REPEAT- Observed several split gaskets and the walk in door damaged.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no Cl test strips. CDI- PIC was able to obtain Cl test strips before the end of the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed fan covers in the walk in with dust debris build up. Also observed food debris build up inside of reach in equipment and gaskets of those reach in's. Clean as needed to reduce and prevent build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed no lids for dumpsters.

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 dust build on ac/heat vents throughout kitchen.

REPEAT: Observed: Mandolin and slicer dirty. Metal containers will tape residue. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf COS by placing on 3 comp sink to wash and discarding equipment not used.

REPEAT: Observed: Ready to eat salad toppings with no dates. Cooked pasta not dated. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf COS by date marking.

NO POINTS DEDUCTED: Observed: Buckets of sanitizer stored on food prep surfaces. Recommend to keep buckets low, but not on the floor.

REPEAT: Observed: Damaged gaskets, Damaged walk in cooler door. Damaged knife. Fryer baskets with bent and damaged components. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf COS by discarding. 4-501.11 Maintain equipment in good repair.

REPEAT: Observed: Equipment dirty, gaskets dirty, bus tubs used for storing clean items dirty. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

NO POINTS DEDUCTED: Install splash gaurds on hand sinks in kitchen area (grill line and utensil wash area). Clean hand sinks.

REPEAT: Observed: Walk in coolers/freezers with dirty floors, walls, and ceilngs. Walls and wall fixtures dirty/damaged/collecting dust 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. 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.

5-203.11 Handwashing Sinks-Numbers and Capacities - PF - Hand sink was removed from kitchen during remodel. Sink must be placed to ensure compliance. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed hand sink being used as dump sink. Discontinue. Verification required

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Observed excessive sticker residue on pans in storage and in use. Observed dicer and mandolin soiled. CDI -Items placed in dish area. Items to be cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed soiled tea nozzle.

Did not observed cooking received information during verbal discussion. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - 0 pts - Chicken wings are being par-cooked. CDI -Items discarded. PIC has decided to discontinue practice and will full cook all wings. If par-cooking is desired an application and approval must be achieved. // PIC states prime rib being cooked to 125 for 1.45 hours. CDI - discussed correct method of cooking product and shared cooking chart.

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 - Repeat - Onions and mushrooms read 72-79F at the 3 hour mark. CDI - Items discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P -Lettuce and tomatoes read 46-49F at the 5 hour mark. CDI- Items discarded. Cooling parameters must be achieved within appropriate time to ensure compliance. Using approved cooling methods to achieve this.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Bean burger (48F), chicken (52F), and brie (50F). CDI - Items discarded. Unit must be repaired before using.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Observed onions, mushrooms, chicken, salsa, and other items were not dated. CDI- Items dated during inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed items out of compliance due to incorrect labeling. CDI - Relabeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - 0pts - Observed several bottles with no labeled. CDI - Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Observed product being cooled in deep pans, tightly covered, in make top, or a combination of two. In order to achieve proper cooling within parameters cooling methods must be achieved. CDI - Tomatoes, lettuce, onions, and mushrooms discarded. Chicken wings placed in shallow pans and placed in walk in freezer.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Repeat - Observed gnats and flies in establishment. 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Strongly recommended repair door so that it is properly sealed to prevent entry of pest

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - 0pts - Observed sanitizer bucket on floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed quat sanitizer reading 50 ppm.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed one torn gaskets. Make top unit may not be in good condition as an air temperature of 50F was achieved. Do no use until repaired. Establishment has other areas to work out of.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Cleaning needed along gaskets, overhead shelving, and walk in cooler shelving.

53 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. / 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors: Floor replacement needed in grill line area. observed floors changed in all other areas with proper coverage. Continue upgrading. Walls: Cleaning needed throughout for splash and debris especially behind warewashing area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Repeat - Observed several open beverages stored on upper shelving throughout the kitchen. CDI- Items discarded. Ensure that all beverages are stored with a cup, lid, and straw and stored in lower shelving away from contamination.

2-301.14 Wash hands after activities that contaminate them.-P - Observed dish washing employee go from soiled to clean dishes without effective handwashing. CDI- Corrected during inspection and properly washed hands.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - 0 pts - Parasite destruction letter could not be provided for salmon. CDI- PIC removed all salmon from supplier and purchased fish with letter attached.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored over ground beef. CDI- Item moved. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw steak packs stored over cooked chicken and cheese. Observed seafood stored over hot dogs. CDI- Items moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0pts - Cleaning needed on the outside of the containers with sticker residue. CDI- Placed at three compartment sink. // When scooping ice into 5 gallon buckets ensure that the bottom portion does not come in contact with the floor. CDI- Items rewashed.

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 - Chicken cooked yesterday read 50F in the centermost part. CDI- Product was discarded. Cooling methods must be assessed throughout to ensure proper cooling occurs.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0pts - Observed onions, mushrooms, chicken, salsa, and other items were not dated. CDI- Items dated during 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 deep container of ranch covered in reach in. / Observed tomatoes tightly covered. / Observed chicken tightly covered. CDI - Ranch was separated and placed in freezer. Tomatoes were vented and placed in walk in and chicken was also vented.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - 0pts - Observed no labeled on containers. CDI- Labeled.

. 6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed nats and flies in establishment. 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Strongly recommended repair door so that it is properly sealed to prevent entry of pest.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf - 0pts - Observed employee scooping ice with no gloves. Ensure that they are wearing gloves.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Repeat .- Observed ice scoop holder soiled. Observed handle of utensil in contact with ingredient.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0 pts - Observed wet stacking of utensils.

. 4-501.11 Maintain equipment in good repair. - 0 pts - Observed several torn gaskets and some chipping on ends of shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Cleaning needed along gaskets, overhead shelving, and walk in cooler shelving.

53 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. / 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors: Observed some floor tiles and base boards cracked or broken. Baseboards are also missing in certain areas. // Detailed cleaning needed under the warewashing area and can wash. Floor cleaning needed under and behind equipment to prevent build up and pest. Cleaning needed on floor drains. Walls: Cleaning needed throughout for splash and debris especially behind warewashing area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - Observed two employee beverages over prep table and on make top unit. CDI- Items discarded.

2-301.14 Wash hands before donning gloves and between gloves uses.-P - Observed employee grab raw chicken wings with gloves remove gloves and place new gloves without handwashing. CDI- Employee corrected.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed employee cutting cheese block with bare hands. CDI Cheese discarded.

4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer read 100 ppm. Manufacturer instructions state 200-400 ppm. All sanitizer buckets in front and back of house read 0 ppm. CDI- Chlorine used to sanitize. Test strips available.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Repeat - Observed employee scoop ice with cup for customer. Several scoops stored in contact with ingredients.

5-402.13 Maintain sanitary sewage system.-P - Observed floor drain back into entire line of kitchen (3 comp sink, dish machine, and expo area). PIC states both three compartment and dish machine were discharged into floor drain causing back up. 5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P - Observed several pipe lines down into the floor drain that were submerged during time of back up. Permit was not suspended due to it being repaired during inspection but facilitiy did close from 12:15-2pm for proper repairs. Area where repairs were completed was cleaned and sanitized before operation continued.

53 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. / 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors: Observed some floor tiles and base boards cracked or broken. Baseboards are also missing in certain areas. // Detailed cleaning needed under the warewashing area and can wash. Walls: Cleaning needed throughout for splash and debris.

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 employee go from soiled to clean dishes without washing hands in between each. CDI- Observed employee discontinue practice and wash hands in-between. 2-301.15 Only wash hands in handwashing sink.-PF - Observed food employee rinse hands in prep sink. CDI- Employee addressed and washed hands in hand sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf - No soap in cook line hand sink. CDI- Replaced.

4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer read 50 ppm, chlorine dish machines (kitchen and bar) read 0 ppm. CDI- Quat sanitizer dispenser was repaired to read 200 ppm and chlorine dish machine was primed to read 50ppm and 100 ppm respectfully.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Most of the food in small prep make top unit read 48F or above (bean burgers, onions, mushrooms, chicken, roast beef slices). CDI- Product was voluntarily discarded. Unit will not be used until properly repaired.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live cockroach and a few fruit flies.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 0 pts - Limes stored under leaking beer cooler condenser. CDI- Product voluntarily discarded.

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. - 0 pts - Small bowl used to scoop buffalo dip.

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. / 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors: Observed some floor tiles and base boards cracked or broken. // Floor of walk in cooler and freezer is rusting and buckling. Replace. // Detailed cleaning needed under the warewashing area and can wash. Walls: Cleaning needed throughout for splash and debris. PIC states that all items listed above will be repaired/cleaned within the next month.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Hand sink is being blocked by large trash can. Recommend placing small trash can at hand sink and remove large from area. Hand sinks shall always be available. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels at kitchen hand sink. CDI- Paper towels placed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - One pan of chicken was under cooked. Chicken was still pink throughout. CDI- Chicken was discarded. Discussed with management the importance of a thermometer and ensuring final cook temperatures are reached. The same type of chicken was cooked during inspection and read 180F.

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 - Cooked pasta prepared on 7/8 at 9 am read 49F. CDI- Product discarded. // All other product was properly cooled within time/temperature parameters.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Several items (brie cheese, cooked onions, mushrooms, slaw, salsa, buffalo dip) on make top units were not properly labeled. CDI- Items were labeled. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Repeat - Turkey, ham, bologna, and goat cheese were out of date compliance. CDI- Items discarded.

| 6-202.15 Protect outer openings of establishment from insect or rodent entry. - 0 pts - Back door is not self closing. Observed several flies in kitchen. Recommended a fly curtain for extended delivery times. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies and nats throughout. Increase pest management.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. -0 pts- One bucket storing wiping clothes did not have sanitizer in it. CDI- Replaced with fresh sanitizer reading 200 ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0 pts - Containers storing utensils is visibly soiled. Clean at a frequency necessary to maintain clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on some shelving 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. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors: Observed some floor tiles cracked or broken. // Floor of walk in cooler and freezer is rusting and buckling. Replace. Walls: Cleaning needed throughout for splash and debris.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - 0 pts - One employee observed not rubbing soap on hands for sufficient time and closing hand sink handles with hands. Employees shall: 1. Rinse under clean running water, 2. Apply soap, 3. Rub together for 10-15 seconds, 4. Rinse under warm running water, immediately dry hands, and close faucet handles with barrier such as a paper towel. Other employees observed properly washing hands. CDI- Employee was properly trained on how to wash hands. Employee rewashed properly.

5-202.12 Provide at least 100F water at handsinks.-Pf - Hand sinks in kitchen are reading 86F and 96F. Hand sinks shall read a temperature of 100F at all times. Plumber arrived during inspection. Verification required.

3-302.11(A) Separate the different types of raw animal foods. -P - Raw ground beef stored above salmon and tuna in low boys of grill. All raw animal foods shall be stored according to final cook temperature. CDI- PIC placed ground beef on lower drawer. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Two boxes of raw eggs stored above ready to eat cheeses and vegetables. Do not store eggs above ready to eat foods. CDI- PIC placed raw eggs under all ready to eat foods.

4-501.114 Maintain sanitizer at correct concentrations. -P - Repeat - Quat sanitizer at dispenser is reading 0 ppm. Sanitizer shall read 200 ppm. CDI- Sanitizer was manual refilled to read 200 ppm. Verification is required.

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 - Greenbeans (78F) and rice (100F) were not properly cooled by the 2 hour mark. CDI- Greenbeans were reheated to 184F. At conclusion of inspection green beans read 132F. Rice was 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 - 0 pts - Cream (3/25) and black beans (3/24) were out of date marking compliance. Food items in walk in cooler read 43-45F. All food items 42-45F shall only be kept for 4 days with date of preparation counting as day one.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - A pan of rice and greenbeans stored in walk in cooler tightly covered. Three pans of lettuce and a pan of cole slaw prepared this morning stored in make top read 49-52F. Food shall be loosely or completely uncovered and be stored in rapid cooling equipment to ensure 45F or below is achieved. CDI- Greenbeans were reheated. Rice was discarded. All other items were placed in walk in cooler uncovered. Lettuce read 45-47F and cole slaw 45F.

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. - 0 pts- Scoop handles stored in direct contact with food in four different bins. CDI- PIC stored scoop handles away from food.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizing solution (Quat) testing <200 ppm in several sanitizer buckets. CDI - All sanitizer buckets were replaced with fresh sanitizer. Observed sanitizer (chlorine) testing > 400 ppm in the bar area's dish machine. CDI- PIC contacted service and issue was corrected during inspection.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pink and black mold buildup at chute of ice machine. CDI - Employee cleaned ice machine during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed in the reach cooler a pot of nacho cheese (heated from day before) at a temperature above 45F. CDI - voluntarily discarded by PIC.Observed in the upper area of the prep cooler a pan of shredded cabbage with a temperature above 45F. CDI- voluntarily discarded by PIC.

7-209.11 Storage-Other Personal Care Items - C Employees shall store their personal care items in a designated area to prevent contamination. Observed an employee's bottle of contact lens solution stored on a food contact surface. CDI- Item removed by PIC.

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 covered prep pan of chopped eggs cooling in the walk in cooler. CDI- Vented. Observed the container of nacho cheese noted in violation #20 was tightly covered. CDI - voluntarily discarded by PIC.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bar utensils stored in a pitcher of lukewarm water. CDI by education and items removed from water by PIC.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the floor along the back wall of the wait staff area in need of general cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed uncooked bacon stored over uncooked tuna, salmon and deli ham in the walk-in cooler. Bacon was relocated under these items.

4-501.114 Maintain sanitizer at correct concentrations. Observed no sanitizer solution available. Red buckets filled at 3 comp sink during inspection.

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed cooked meatballs not date marked. Item dated during inspection.

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed pan of rice on prep table at 90F. Place shallow pan of rice in walk-in cooler once rice cools to 135F. Rice was cooked 90 minutes prior to arrival and cooled to 70 by 1:30pm. It was cooked at 11:30am. Ensure guacamole is cooled to 45F or below before putting it in the top of the prep cooler. It was 58F.

3-501.13 Use approved thawing methods. Observed package or pork thawing in standing water in prep sink. Water turned on. Advised facility to open vacuum packages of tuna before thawing as package states.

4-601.11 Keep nonfood-contact surfaces of equipment clean. Observed build up and dust on the walk-in cooler fan guards, broken glass in the bottom of bar glass coolers and build up around the floor drain for the bar glass washer. This drain may be the source of a fruit fly present.

6-305.11 Provide facilities for the storage of employees' clothing and possessions. Observed cell phone on the slicer. Slicer is not used as deli meats are pre-sliced. Slicer should be kept clean or moved to storage if not used.

6-301.14 Handwashing Signage - C. Handwashing signs shall be provided at all handwashing sinks. Observed no handwashing sign at the bar sink, kitchen, or men's bathroom. CDI provided handwahsing signs at the end of inspection.5-202.12 Handwashing Sinks, Installation - PF. Handwashing sink shall be equipped with water at 100F. Observed sink in the kitchen not properly providing hot water. Verification required.

3-402.12 Records, Creation, and Retention - PF. If fish are frozen by supplier, written statement stipulating fish are frozen to a temperature for a specified time are required. Observed no parasite destruction letter from facility for salmon that is undercooked at establioshment. Verification required.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to final cook temperatures. Observed raw beef stored over cheese and lettuce in reach in prep unit near grill, and raw bacon stored over ready to eat foods in walk-in cooler. CDI items relocated by PIC.3-304.15 (A) Gloves, Use Limitation - P. Handwashing shall occur between glove changes. Observed employee change gloves without handwashing. CDI by education and employee washed hands.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Keep all food contact surfaces clean to sight and touch. Observed bar gun in the center with heavy debris and main ice machine with heavy debris at the ceiling and water from debris dripping in ice. Verification required.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chemical sanitizer should be at the specified range according to manufacturer instructions. Observed sanitizer bucket at bar that was showing a little over 0ppm. CDI employee changed out bucket and refilled with proper concentration of solution.

3-501.14 Cooling - P. Foods shall be cooled within 6 hours. Where foods go from 135F to 70F in the first 2 hours, then 70F to 45F and below in the last 4 hours. Observed soup in cooler that was cooling since 9am that was 86F. CDI PIC discarded soup.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods held for cold holding should be at 45F or below. Jalepeno poppers were sitting out at room temperatured. Facility reheated. Observed cooked mushrooms, butter above 45F in ice bath and container with ranch, lettuce, deli meats, cheese and spinach out if temperature in the reach-in prep unit. CDI had cook make fresh ice bath for mushrooms and butter by adding more ice and some water. Prep unit has an internal temperature at 45F, suggested bringing down the temperature of the unit. Verification required. Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF or RTE foods that are held in the facility over 24 hours must have a date mark. Observed american cheese, deli meat, hot dogs, mixed lettuce with out any date marks. CDI by instruction. Verification required.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Raw animal foods that are undercooked shall be identified with disclosure and reminder. Observed menu with reminder and no disclousure for consumer advisory. Verification required. Repeat.

7-101.11 Identifying Information, Prominence-Original Containers - PF. Ensure all bottles with chemicals are labeled with proper name. Observed bottle labeled sanitizer containing Faboluso chemical. CDI PIC discarded chemical.

3-501.15 Cooling Methods - PF Food shall be properly cooled. Diced chicken was in a tall plastic tub at 49F. CDI cook spread on sheet pan to facilitate cooling.

4-302.12 Food Temperature Measuring Devices - PF Provide a small probe thermometer to test food temperatures. Cook was not able to locate a thermometer.4-204.112 Temperature Measuring Devices-Functionality - PF Ambient air thermometers shall be located in each refrigeration unit. Observed missing thermometers.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be placed in a chemical sanitizer or stored away to be laundered. Observed wet wiping cloths under cutting board in kitchen and on the prep table.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Non food contact surfaces shall be kept free from an accumulation of dirt, food residue, and other debris. Observed handles of coolers and prep units heavily soild with food debris.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Floors shall be maintained in good repair. Observed deep chips of floor missing.