CEDAR STREET TAVERN

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed marinara sauce, mushrooms, and cheese sauce at 148F- 155F with 15 mins left in 2 hour window, items were reheating inside steam well. CDI: items were reheated on flat top to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ranch inside beer cooler above 41F. CDI: Ranch was placed in main walk in to cool. All other cold holding was correct. 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 baked potatoes cooling at a rate of 0F/min inside prep unit. CDI: Baked potatoes were placed in walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed some packages of salmon inside main walk in cooler thawed out with ROP packaging still intact.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies around mop sink area.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee handle raw steak remove gloves then proceed to handle ready to eat foods and single service items without washing hands. CDI: Food employee washed hands.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed eggs under sides portion of brunch menu without asterisks. According to PIC, items can be offered undercooked. Observed breakfast bowl without an asterisk, in description of menu item it states “2 eggs any style”. PIC stated item is only served with scrambled eggs. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed rusted shelving holding chemicals by mop sink.

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 sides of fryer with build up of food debris. Observed shelving near fryer with debris build up. Clean as needed.

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 floor in walk in cooler lifting up. Repair.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 1 of 2 soda guns behind the bar with black biofilm accumulation. Clean and maintain. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed compliance with exception to calamari cold holding at 51 F. CDI - Product transferred to the walk-in cooler to cooled down. 0 demerits due to notable improvement from previous inspection. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed pico de gallo being held for resale in the facility past 7 day requirement (12/9-12/15). CDI - PIC voluntarily discarded pico. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed caramelized onions cooling inefficiently after 30 minutes in the walk-in cooler. Product observed to be cooling in high volume/density inside of a 1/6 Size, 6" deep pan. CDI - Caramelied onions transferred into a 1/3 size, 6" deep pan and into the walk-in freezer for rapid cooling towards < 41 F. EHS observed temperatures decrease towards < 41 F after additional 30 minutes. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT VIOLATION: 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles at the prep line, cook line and pick up counter unlabeled. -1-

3-304.14 (E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored directly on the floor on the fry side. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135 F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop being stored in stagnant water inside of a small plastic container beside the soft drink machine. -0.5-

REPEAT VIOLATION:4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulated debris and rusted shelving in the walk-in cooler. Also observed ice building on along the edges and front bottom door panel of walk-in freezer. -0.5-

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor panel in the walk-in cooler lifting. Points scaled back due to improvement on repairs. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on deli patty/parchment paper (used to wrap food and or line serving baskets) on shelving designated for food service equipment. -0.5-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed blue cheese crumbles, grilled onions and peppers temping at 44 F in the prep top since 10:00 am, per discussion with the PIC. Other TCS applicable foods were recorded at < 41 F. Ensure that TCS foods are at < 41 F before putting into cold holding units. CDI - Foods were transferred to the adjacent walk-in freezer and rapidly cooled down to 34 F after 20 minutes. Points kept at half demerits for improvement from previous inspection. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed in use sanitizer spray bottle stored alongside sauces and hovering over shaker containing seasoning. No physical evidence of contamination observed. CDI - Sanitizer removed. -0-

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 (1) squeeze bottle and some shakers at the cook line and pick up counter either unlabeled or label has faded. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket holding sanitizer solution of < 50 PPM quat. CDI - Sanitizer discarded and replaced with fresh solution measured at 200 PPM. -0-

4-501.11 Maintain equipment in good repair. Observed inoperable sandwich prep unit. Unit is not in use. Per PIC, new unit is onsite and is waiting on its installation. EHS verified new unit stored in the facility. EHS also observed door to walk-in cooler unable to self close. Repair. -0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed no method available to verify pass through dish machine’s high temperature sanitizing methods. Final rinse temperature verified to be in compliance during today’s inspection by EHS. PIC contacted Ecolab to deliver testing device. -0.5- *Verification is required.*

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 rusted shelving in the walk-in cooler. -0-

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor panel in the walk-in cooler lifting and damaged FRP wall corner left of the kitchen hand sink. Repair. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed five containers of cheeses cold holding between 44-51 F in the prep top. Refer to temperature observation chart. From discussion with PIC, items were prepared and placed into prep top last night. Other TCS applicable foods were measured at < 41 F. PIC advised that more product was needed for the lunch rush and proceeded to grab several portioned bags of cheese in the walk-in cooler in process of cooling with intention of placing them in the prep top. Discussed ensuring that TCS foods are cooled down to < 41 F before putting into cold holding units. CDI - Items held > 4 hours voluntarily discarded by PIC. Portioned cheeses cooling (which were on a speed rack) were brought in the adjacent walk-in freezer and rapidly began to cool down towards < 41 F after 20 minutes. Additional discussion made with PIC and staff on conducting line checks and temperature logs to ensure compliance with cold holding. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed portioned bags of ham stored with prep dates of 4/10 and 4/22 inside the prep top and in the walk-in cooler and (1) container of pepperoni in the prep top with prep date of 4/22. All items were exceeding 7 days. CDI - PIC voluntarily discarded ham and pepperoni. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed quat and chlorine mixed in the same bucket. CDI - Remade the sanitizer. Discontinue mixing these two chemicals and follow manufacturer’s instruction on usage. -0-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored directly on the floor. CDI - Food employee elevated off the ground. -0-

REPEAT VIOLATION: 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying small metal food containers with wiping cloth. Discontinue this practice. -0.5-

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor panel in the walk-in cooler beginning to lift. 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 ice machine vents in need of cleaning. Increase in cleaning frequency required at FRP wall in corner behind stacked reach-in freezer/reach-in unit. -0.5-

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed recently prepared cheese sauces (2x) and marinara sauce hot holding < 135 F. CDI - Products reheated > 165 F at flat top grill. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed high density of marinara sauce and taco meat cooling inefficiently after 25 minutes in the walk-in cooler. Marinara sauce cooling in plastic container. Also observed baked potato spuds cooling densely packed inside of the prep reach-in unit. CDI - All items transferred to reach-in freezer and walk-in freezer for rapid cooling towards < 41 F. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of foods stored on floor inside of the walk-in cooler. Per PIC, deliveries from Performance Group are scheduled weekly on Wednesdays. Remove from floor. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying metal food containers with wiping cloth. Discontinue this practice. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a detached FRP wall panel adjacent to hand sink. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ice machine vents in need of cleaning. -0-

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. Observed employee drink in the reach freezer and on top of the cutting board at the food prep sink. CDI - drinks were relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato soup at 132F. CDI - PIC voluntarily discarded. 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 Observed cooked chicken and cooked ground beef not date marked. PIC stated they were prepped on 7/10. Observed pasta salad and chicken gravy dated 6/5 to 6/11, exceeding 7 days. CDI - Allowed the PIC to date mark the chicken and beef. PIC discarded the pasta salad and chicken gravy. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.Observed sanitizer bucket stored directly on the floor. CDI - PIC elevated off the ground.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle unlabeled. CDI - PIC properly labeled spray bottle during the visit.

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 soiled towels by the chicken breading area.

4-501.11 Maintain equipment in good repair.Observed the heat sanitizing dishmachine took 3 runs to achieve heat sanitizing temps above 160F. Contact your the person that services your dishmachine to ensure that all the elements are properly functioning as it shouldn’t take three runs to reach proper temperatures. CDI - After running 3 times the dishmachine did reach 162F. Initial the temp started at 140F

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 prep top cooler gaskets accumulating food debris and residue. Clean and maintain.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef stored over ready to mashed potatoes and baked potatoes. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat and chlorine mixed in the same bucket. CDI - PIC remade the sanitizer. Discontinue mixing these two chemicals and follow manufacturer’s instruction on usage. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of sanitizer. CDI - Bottles were properly labeled.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating black residue. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small flip top cooler with ambient air of 60F. All TCS foods in the unit (cut tomatoes, cut lettuce, black beans, sautéed onions, sautéed peppers, salmon, etc.) were all above 41F. Unit was unplugged. CDI - PIC voluntarily discarded all the TCS foods in the unit and plugged unit back. Wait until the units is 41F and below before placing in use. 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 .

3-304.12 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 knife being stored in between refrigeration equipment.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing light shield in the dishmachine area. Observed light shields over the food prep area are warped and/or cracked. Repair/replace these areas

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on the ceiling and on the vent in the walk-in cooler. Clean and maintain.

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 Observefd sautéed onions made today but dated 5/13, CDI - PIC corrected to date 5/12 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shakers at the pick counter either unlabeled or label has faded .CDI - PIC labeled.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops improperly stored with the mop head 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 holes and damaged corner of partition wall between handsink and dishmachine. Observed missing light shield in the dishmachine area. Observed light shields over the food prep area are warped and/or cracked. Repair/replace these areas

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle unlabeled in at the front service counter. CDI - PIC labeled.

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 knife being stored in between refrigeration equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets and belongings stored on dry storage shelving.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating pink residue. Clean and maintain.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at the prep top cooler stained and scored.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior of reach in freezer in need of cleaning. Observed gaskets on refrigeration units in need of cleaning.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops improperly stored with the mop head up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pasta salad at 47, chicken at 47, and raw burgers at 47 F in prep unit. CDI - Lid was taken off food and food was moved to WIC to cool.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon with label stating to remove from ROP packaging when thawed had been thawed in sealed packaging. EHS discussed opening package to thaw with PIC.

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 shelving under slicer with debris build up. Observed outside edge of ice bin needs cleaning. Observed build up of grease on the side of grill. Observed plastic melted to pan not used for food contact surface. REPEAT. Points not escalated due to nature of the violation and cleaning improvements of items such as hood, fryers, and reach ins listed on the previous inspection under this 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 vent above handsink needs cleaning. PIC stated it is on his cleaning schedule to be completed this month.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed green leaf lettuce unprotected stored directly on top of food container lid inside WIC. CDI: lettuce washed and placed inside clean pan.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 3 small bags of ham inside cold station cooler dated 4/7/22 and bags of pasta inside WIC dated 4/12/22 that expired past 7 days. Facility has shown improvement. Points scaled back.

REPEAT VIOLATION: 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving inside walk-in cooler starting to rust. Observed some dish racks have been replaced. Only a couple that are damaged left to get replaced. 4-501.11 Maintain equipment in good repair. Observed gaskets torn on cold station cooler.

REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris/ build up inside reach-in/prep coolers especially at reach-in cooler at fry station. Observed grease build-up on equipment at fry area. Observed dust/build-up on hood system. Some improvement noted.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed inside walk-in cooler pico de gallo dated 1/25, sautéed onions dated 1/25, and mushrooms dated 1/24 that had expired past 7 days. CDI: by discarding. Observed black bean burger inside line cooler dated 1/7/22 that had been removed from freezer on unknown date. CDI: product was discarded. Observed cooked mushrooms inside walk-in cooler with incorrect date and soup that was not dated and made yesterday. CDI: by labeling products with correct dates.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored directly on the floor at fry station.

4-501.11 Maintain equipment in good repair. Observed drying racks used for cups worn and in need of replacing. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed worn/damaged cutting boards stored on dish shelf’s.

REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris/ build up inside reach-in/prep coolers especially at reach-in cooler at fry station. Observed grease build-up on equipment at fry area. Some improvement noted.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Current Employee Health Policy does not include Salmonella (nontyphoidal). CDI - educated and provided the PIC an updated Employee Health acknowledgment form to properly inform food employees.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at bar handsink. CDI - by providing soap.

REPEAT VIOLATION: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a container of mashed potatoes and Alfredo sauce that were made yesterday not covered inside walk-in cooler. CDI: properly covered. No points deducted since improvement has been noted and different violation number on this inspection. No storage order issues on this inspection.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal and plastic food containers stored with food debris/residue remaining on dish shelf. CDI: removed from shelf and stored at dish sink to be cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed spaghetti noodles and fettuccine without date marks that were made yesterday. CDI: products dated properly. Observed ranch made yesterday that was not dated in bar cooler. CDI: properly dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed 3 bags of deli turkey meat and 1 bag of deli ham in top of cold station cooler that had expired past 7 days. CDI: by voluntarily discarding.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed breading at fry station not labeled properly.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle stored down in seafood breaded and flour.

4-302.13 Temperature Measuring Devices, Manual Warewashing. Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provide in order to comply.

REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris/ build up on gaskets and inside reach-in/prep coolers especially at reach-in cooler where wings and tenders are kept.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed concrete floor in kitchen damaged in some areas and that is not smooth. Some areas are leaving water pockets with standing water. Work order will be placed in the future to have floor repaired.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce in boxes stored above ready to eat foods inside walk-in cooler. CDI - storage order corrected. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed head of lettuce stored in direct contact with walk-in cooler shelf. CDI: lettuce removed, washed, and relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal and plastic food containers stored with food debris/residue remaining. CDI: removed from shelf and stored at dish sink to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS cold food items inside cold station make table > 41F (see temp chart). CDI - all items that were held inside unit for 4 hours or more was discarded. Other fresh items were moved to the walk-in/on ice bath. Service call was placed for cooler repair. ***EHS will conduct compliance visit in 10 days to verify cooler repair and temps are maintained at 41F/below.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Continue with effective pest abatement and ensure back door is not being left open for long periods of time.

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

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone and keys stored on shelf above flip top cooler and with clean dishes.

4-501.11 Maintain equipment in good repair. Observed torn gasket on bottom reach-in cooler at fry station.

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 dressings in bottom of main prep cooler not date marked. CDI: products properly date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed spaghetti noodles inside walk-in cooler dated 10/26 that had expired past 7 days. CDI: noodles were discarded.

General Comment: 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed disclosure missing for items that can be served uncooked on brunch menu. Verification required within 10 days.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on seasoning shakers and dry good bins.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small cutting boards severely gouged and with deep cuts. 4-501.11 Maintain equipment in good repair. Replace cracked lids to dry good bins.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up/debris on shelving racks at cook station. Observed build-up on sides of cooking equipment and inside of reach-in cooler/freezer next to cook area.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed cole slaw stored in the bottom reach in flip top unit uncovered. CDI- PIC discarded the cole slaw

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed build up and residue on the can opener.CDI-Moved to be washed, rinse, and sanitized.

4-501.11 Maintain equipment in good repair.-Observed a torn gasket in the bottom reach in unit near the fryers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed food debris and crumbs inside the reach in unit holding fries. Also observed build up and residue on the storage racks in the walk in cooler and kitchen area.

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 present behind the three compartment sink and behind the sink next to the dish machine. Fill in holes throughout the facility.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one personal employee beverage stored on shelf above clean plates. CDI: drinks was relocated to bottom shelf.

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 marinara sauce with unclear date and discard date of 8 days. CDI: discard date changed and date written clearer. Observed ranch and remouloude sauce with unclear dates. CDI: products relabeled with clear dates. Observed a bag of linguine pasta inside walk-in cooler dated for 12/20 that had expired 7 days. CDI: product discarded. Observed chicken salad on line cooler with a date of 12/23 that had expired 7 days. CDI: discarded. Observed potato salad inside walk-in without a date. PIC unsure as to when item was prepared. CDI: product was 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 portioned crab dips at 47F that were prepared and were cooling inside bottom of line cooler while stacked and tightly wrapped. CDI: separated onto sheet tray and placed inside walk-in cooler to rapid cool. Observed green leaf lettuce stacked and overfilled inside top of prep cooler cooler. CDI: lettuce transferred into two separate pans and stored inside walk-in cooler to rapid cool.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed labels rubbing off on dry good containers. Observed no labels on shakers at cook line and sauces for wings.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of fries on the floor of walk-in freezer from yesterday's delivery.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up/residue/ debris under matting and grate at bar area. Observed rail for mixed drinks in need of cleaning at the bar.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-cut bagged lettuce product in the flip top cooler at 45F-50F. Item was cooled down to 41F in the walk in cooler by employees. As item is pre-cut, at no time should it exceed 41F, ensure that TCS food products are not left out of cold holding equipment for long enough periods of time to heat up above 41F, unless being actively used in a preparation step or process.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a pizza cutting device stored in between two prep cooler units. As the surface between the prep cooler units is not regularly cleaned, utensils may not be stored in this manner. Item was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal containers in the clean dish area.

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 present behind the three compartment sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed QUAT sanitizer at 50 ppm while an employee was sanitizing a thermometer. CDI - sanitizer was remade at 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 2 bags of salad and cooked onions above 45F on the cook line. CDI - items were placed in the walk in cooler to cool; see temperature chart.

General comment 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 the shelf beside the chicken wing prep unit.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed facility storing liquor and beer bottles in ice at the bar section that is also used for ice in customer drinks. As the bottles are not clean surfaces, they contaminate the food product ice. Managerial staff discussed the process with bar staff, and designated different ice bins for each purpose, ice that had bottles stored in it will no longer be used as a food product.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of raw chicken that had been placed on the floor of the walk in cooler. Item was moved to shelving during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight food build up on the gaskets of the reach in cooler near the fryers. Coolers and equipment should be cleaned at such a frequency that no visible accumulation or residue should be present. Repeat violation.

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 the kitchen floor rough/non-smooth in several areas of the prep section.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air vents in the kitchen area with heavy dust accumulation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed fettucine cooling at a rate of 0F/min. CDI: Item placed on sheet tray with ice and cooling rate of 1F/min was achieved. Cooling poster provided today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed small individual butters stored at room temperature. CDI: PIC put items on ice.

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 fettucine cooling in deep plastic container. Observed pasta salad cooling in deep plastic container with a cover. CDI: Items placed on sheet trays and covered with ice.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some shelving throughout facility with dust accumulation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut lettuce not date marked. PIC knew when cut, allowed to mark after date marking discussion.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on daily insert which had a cook to order burger. Verification required within 10 days.

3-501.15 Cooling Methods - PF Observed chicken salad cooling too slowly. Cooling in deep container, cool initially in wider (no more than 2 inches deep) containers. Once fully cooled transfer to any sized container. CDI-transferred to shallower container to continue cooling.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean glassware stored in splash zone of hand sink. Ice wand sitting unprotected on WIC rack in contact with other items. Keep covered to protect from contamination. Pizza boxes with bag of linen contacting pizza side of box. Uncovered single service cups in wait area. Protect all clean items from contamination.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed shelving, lids of large storage containers and other surfaces in need of cleaning/degreasing.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed a lot of trash on ground around dumpster. Trash chute not properly lined up with dumpster.

6-303.11 Intensity-Lighting - C Observed low lighting in wait area where drinks for customers are prepared. Need 20 ft. candles in areas where clean ware is stored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed turkey Burger in reach in above 45F. CDI: Product discarded. Observed ranch dressing at 47F in walk in for bar. CDI: Air unblocked and product cooled to 45F by end of inspection. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout faciity. PIC directed to have pest control come out.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets to be below 200ppm quat. CDI: Buckets filled to proper concetration. REPEAT VIOLATION

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed FRP severely damaged in several areas throughout kitchen. Observed peeling ceiling tile over 3-comp sink. Observed handsink in need of recaulking.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground turkey stored above raw fish and shrimp in the prep cooler. CDI by correcting the storage order.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce at 48 degrees in the prep top cooler and at 52 in the cold box. CDI by rapidly cooling the lettuce in an ice bath.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers of various spices stored above the grill with no name label. CDI by labeling the shakers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in the wiping cloth bucket measuring at 50 ppm. CDI by disposal of weak solution and filling the bucket with solution at the proper concentration. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed drinking glasses stored at the bar wet stacked. CDI by removal for recleaning. REPEAT VIOLATION

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed large mound of garbage in the refuse area. PIC stated that the dumpster was missing and that she would call the company.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies around bar area. PIC directed to contact pest control for remediation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths used for sanitizing stored on counters. CDI: PIC directed to store wet cloths in sanitizer or once wet to take them to soiled laundry.

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 handles of scoops for dry goods stored in product. CDI: Handles removed from product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups for bar use. CDI: Items separated for proper drying.

4-501.11 Maintain equipment in good repair. Observed cracked lid covering seafood batter. 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 Observed duct tape on fryer baskets. CDI: Baskets removed from service.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some wall damage near handsink in kitchen and near spray arm at dish machine. Observed missing base boards at walk in cooler. Observed floor of kitchen to be damaged in several areas and holding water in some spots. REPEAT VIOLATION

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several food containers (flour, breading, tortilla strips etc) not covered as required. CDI-product covered.

21 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 packaged ham date marked with a day dot and lacking a second point of reference. ( a day dot is insufficient without a second point of reference to show which day of the month product was opened or prepared or needs to be discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pasta dated 8/9 in the walk-in cooler. CDI-product discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of salad dressings, oils and sauces not labeled as required.

6-501.112 Remove dead insects and other pest from the premises at a frequency that prevents their accumulation. Observed several dead German cockroaches in the dining area of the facility. CDI-pest removed.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed salad cold box leaking condensation water into a container of tomatoes inside the flip top unit. CDI-tomatoes were discarded and PIC advised to not store food directly below leak until unit is repaired.

4-501.11 Maintain equipment in good repair. Observed salad cold box leaking water into flip top unit below. Repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observe non food contact surfaces of equipment with build-up of debris. Clean hard to reach areas behind, between and underneath equipment including 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.Observed floors in need of repair, excessively damaged and holding water in places. Floor needs to be resurfaced so that it is smooth and easily cleanable. .

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored with clean plates. CDI- removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one soiled knife and one soiled plate stored as clean. CDI- removed to re-wash

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup in hot hold unit at 110 F. Unplugged ! CDI- reheated to 170 F.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some bare wood in kitchen still. Have sealed to make water proof.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee donn gloves without first washing hands. CDI- isntruction provided

6-301.11 Provide soap for handwashing at each handsink. -Pf6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfObserved sink with Employees must wash hands sign did not have towels or soap. PIC stated last inspector allowed it to become a dump sink. Facility does have another sink behind the small abr used as a hand sink.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed menu states facility will undercook salmon on brunch but not everyday menu. VR

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer concentration in spray bottle at bar at 0 ppm QAC. CDI- remade to 200 ppm

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed marinara with cooked canned tomatoes cooling in walk in cooler at 99 F after 3.5 hours. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods on ice bath to be above 50 F. CDI- placed on temporary TPHC and soon discarded

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple cooked TCS foods not date marked or lacking a second point of reference. ( a day dot is insufficient without a second point of reference to show which day of the month is was or will be)

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed brunch menu does not contain footnote that asterisks items are cooked to order. VR

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 marinara cooling in walk in cooler in high volume plastic container. CDI- discarded; failed to meet cooling parameters

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go clam shells at hostess stand stored touching ash trays. CDI-removed

5-502.11 Frequency-Removal -Ensure trash removed so as not to allow excessive accumulation. Observed excessive trash accumulation in trash room next to open kitchen door.

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 floors and walls in need of repair, excessively damaged and holding water in places.

2-101.11 PIC shall be present during all hours of operation.-PF Observed PIC's with food manager certification not on-site during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato corer and dicer soiled with debris put away as cleaned. Observed a couple soiled containers on drying rack above 3-compartment sink. CDI- Items were removed to be rewashed.

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 pasta salad prepared 2 days prior to inspection with no date mark on it. CDI- Date mark was posted on container. 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 container of baked potatoes with incorrect date on date mark. Food chart indicated that baked potatoes were prepared day prior to inspection. CDI- Correct date was placed on container.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies by prep sink in kitchen.

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 handle of sugar and flour scoop down in product in dry good bins. Observed utensils stored in drawer accumulating debris by prep line.

4-501.11 Maintain equipment in good repair. Observed split gasket on prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulating on shelves in walk-in cooler at at dry goods storage.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several large cracks and devits in floor in kitchen.

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 several employees wash hands for less than 15 seconds, without soap and turn of faucet with bare hands. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and chopper stored as clean with food debris. CDI items were taken to dish area to be washed, rinsed and sanitized..

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in flip top/reach-in cooler and numerous items throughout walk-in cooler above 45F. Both coolers maintaining above 50F. See temperature chart for temperature observations. CDI items discarded. Cooler technician arrived and repaired coolers 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 coolers maintaining all TCS foods above 45F. Observed several items past 7 day expiration date; however items maintaining 41-45F should be dated and used/discarded within 4 days of preparation. Items include: alfrado sauce, mash potatoes, chicken salad, tomato sauce, etc. CDI items were discarded due to temperature issues.

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 mashed potatoes cooling in large plastic container in reach-in cooler maintaining above 50F. CDI mashed potatoes were discarded.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet above 3 compartment sink. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean cups stored in splash area of handsink. CDI cups were moved.

4-501.11 Maintain equipment in good repair. Observed rusted and peeling shelves in equipment and above 3 compartment sink. REPEAT VIOLATION. Observed flip top/reach-in cooler and walk-in cooler not maintaining food at proper temperatures. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards deeply scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food and grease debris; gaskets, shelves, ledges of equipment, etc.

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 wall collecting food and grease debris. Observed standing water/grease under frier and grill. 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 coving missing near walk-in cooler. Observed floor not smooth throughout kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 1 employee beverage stored over equipment and drink prep area at bar. CDI, operator discarded beverage.

2-301.12 Cleaning Procedure - P Use proper procedures when washing hands. Observed food employee not vigorously rub hands for required time and then turned the faucet off with their bare hands. CDI by instruction. Repeat.

•4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be cleaned to site and touch. Observed vegetable press stored as clean but soiled with dried food debris. CDI, operator relocated vegetable press for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Potentially hazardous foods shall be cold held at 45 degrees F or below. Observed house made ranch dressing, blue cheese dressing, and butter cold held above 45 degrees F at bar. Observed half and half cold held on ice above 45 degrees F at bar. Observed swiss cheese overstacked in flip top prep cooler above 45 degrees F. CDI, operator relocated foods to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Date mark potentially hazardous food that is ready to eat and held on site for over 24 hours. Observed 1 package of sliced ham not date marked in walk in cooler that operator stated was in cooler since Friday. CDI, operator voluntarily discarded ham.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Provide proper consumer advisory on all menus. Observed a menu that was updated but another menu with a REMINDER statement but no DISCLOSURE statement and items not identified with asterisk. CDI by instruction, provide proper consumer advisory.

3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed pasta cooling in plastic container. CDI, operator relocated pasta to shallow container.

2-402.11 Effectiveness-Hair Restraints - C - Food employees shall wear effective hair restraints. Observed 1 food employee without a hair restraint.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use tongs wedged betwen equipment at grill in a soiled area. Observed tongs hanging from oven in contact with a soiled area of oven door. Observed a bin used to transport ice stored in soiled area between ice machine and 3 compartment sink.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store clean equipment in a clean, dry area. Observed clean equipment stored in a containers collecting debris. Observed clean containers stored on rack above 3 compartment sink in contact with soiled area of spray arm.

4-202.11 Food-Contact Surfaces-Cleanability - PF Food contact surfaces shall be designed and constructed to be smooth and easily cleanable. Observed 1 cracked container and 1 cracked container lid stored on flour container. CDI, operator discarded equipment. Improvment made since previous inspection. Observed rusty shelving in low reach-in prep cooler.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed food debris accumulating on top and inside of dish machine. Observed soil accumulating inside low reach-in refrigerator and shelving throughout warewashing area and in kitchen. Observed some soil developing on spray arm at bar.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed 1 food employee turn faucet off with their bare hands. CDI by instruction.

5-202.12 Handwashing Sinks, Installation - P Hot water shall be provided above 100 degrees F at each handwashing sink used by food employees. Observed hot water faucet broken and hot water turned off below sink. Ensure faucet handle is repaired at handwashing sink. Verification required by 12/6/14. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed bottle of degreaser hanging from hw sink. c

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved butter behing cold held near bar above 45 degrees F. Observed cut lettuce overstacked on ice near prep refrigerator. CDI, operator relocated foods to rapidly cool. Improvement made since previous inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. Observed 1 container of chicken salad and 1 container of pasta with a date of preparation of 11/18. CDI, operator voluntarily discarded foods.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Provide consumer advisory for specials menu as well. Observed menus updated but a Western Burger that operator stated can be cooked to order without a consumer advisory. CDI by instruction.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean equipment in a clean, dry area. Observed several clean container lids and equipment stored in containers col.lecting food debris and soil. Observed clean spatula stored in soiled spatula under grill. CDI, items relocated for cleaning.

•4-501.11 Good Repair and Proper Adjustment-Equipment - Observed 1 split gasket on door of cooler. Observed rust on shelving in walk-in cooler.4-202.11 Food-Contact Surfaces-Cleanability - PF - Food contact surfaces of equipment shall be designed and constructed to be smooth and easily cleanable. Observed 3 broken container lids on dry storage bins. Repeat. Observed 1 heavily dented metal bowl. CDI, by instruction, operator removed bowl from use. •

5-205.15 System Maintained in Good Repair - PPlumbing system shall be maintained in good repair. Observed faucet handle not in good repair and hot water turned off at faucet. CDI by instruction. Verification required.

6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed floor damage on floor near walk-in cooler. Repeat.. •

6-301.12 Hand Drying Provision - PFGeneral Comment: A means to dry hands shall be avaialable at each handwashing sink used by food employees. Observed no disposable towels available at handwashing sink at bar. CDI, operator provided disposable towels during inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed a box of shell eggs stored over containers of pasteurized eggs in walk-in cooler. CDI, foods relocated for proper storage, improvement made since previous inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PFood contact surfaces shall be cleaned to site and touch. Observed meat slicer soiled with dried food debris on shelf below oven unit. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed several containers of cheese overstacked in flip top prep cooler above 45 degrees F. Repeat. Observed cut lettuce in prep area near grill above 45 degrees F. Observed house made ranch dressing, butter, and half and half that was instructed to keep refrigerated on package above 45 degrees F in bottom shelf of beer walk in cooler.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFFoods that are not date marked or dated to exceed storage parameters shall be discarded. Observed a container of cut tomatoe and an open package of deli ham not date marked in walk-in cooler. Observed sauteed peppers with a date of preparation of 7/27. CDI, operator voluntarily discarded foods.

7-201.11 Separation-Storage - PGeneral Comment: Store toxic substances so that contamination of equipment is prevented. observed spray bottle of degreaser hanging from handsink in kitchen and label wearing off and no longer legible. CDI, operator relabeled and moved degreaser for proper storage. Improvement made since previous inspection.

3-501.15 Cooling Methods - PFGeneral Comment: Use proper methods to cool food. Observed baked potatoe recently removed from oven and operator stated that he leaves it there for a little while to cool before placing in walk-in cooler. CDI, proper cooling methods were discussed with PIC and baked potatoes were relocated to walk-in cooler to rapidly cool.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore single-service articles in original plastic packaging. Observed coffee filters uncovered/unprotected in cabinet near bar. Store equipment in a clean, dry area. Observed several spoons and other utensils stored in drawer collecting debris in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair and proper adjustment. Observed walk in cooler near bar showing an ambient air temperature above 45 degrees at low area of cooler. Operator instructed to not store potentially hazardous foods in unit unless equipment is holding proper temperature. Repair. Observed hot water coming out of 3 compartment sink at 106 degrees F. PIC adjusted the hot water at water tank and hot water now being dishcarged at 127 degrees F as indicated by thermocouple.Observed several broken container lids over bins storing flour and other dry ingredients.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed grease residue accumulating inside and around frying equipment in kitchen. Observed food soil and other debris accumulating inside reach-in refrigerators and gaskets throughout kitchen.

6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed holes in wall near handsink in kitchen. Observed floor damage near door of walk-in cooler. Repair.

2-301.14 When to Wash - PGeneral Comment: Wash hands before doning gloves. Observed employee switch gloves without washing hands. CDI, employee washed hands.

6-301.14 Handwashing Signage - CGeneral Comment: A handwash sign shall be at each handwash sink used by food employees. CDI, operator provided with handwash sign.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw ground turkey stored with raw ground beef and raw fish stored on top of raw ground beef in walk-in cooler. Observed container of raw chicken stored in direct contact with container of raw ground beef in low reach-in prep unit. CDI, operator relocated foods for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact surfaces of equipment shall be clean to site and touch. Observed food debris on a vegetable that was stored as clean. CDI, vegetable slicer relocated for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed several containers of cheese, container of ham, container of sour cream, and chicken above 45 degrees F in flip top prep cooler overstacked and above 45 degrees F. Observed lettuce and cut tomatoe overstacked on ice bath above 45 degrees F. CDI, food relocated to walk-in cooler to rapidly cool.

. 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFGeneral Comment: Raw animal food that is offered to consumers in raw or undercooked form shall be supplied with a consumer advisory. Observed current consumer advisory on menu consisting of a REMINDER but no DICLOSURE. Observed no Consumer Advisory on brunch menu for over easy eggs. CDI handout given. Provide proper consumer advisory by next inspection.

7-201.11 Separation-Storage - PStore toxic substances so that contamination is prevented. Observed windex and other chemicals stored above single-service hand towels in women's restroom. Observed sanitizers bottle stored above single-service cups at wait station.7-102.11 Common Name-Working Containers - PF Working containers of toxic substances shall be labeled by common name of chemical. Observed unlabled sanitizer bottle and bottle of Murphys Oil not labeled at canwash. CDI, operator labeled on site.7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - PSanitizing solutions shall not be stored or dispensed from containers previously container other Toxic Substances. Observed quat sanitizer stored in Windex bottle at wait station. CDI ,operator removed from shelf.

3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed pasta cooling at 74 degrees F and chicken cooling at 80 degrees F in covered container in walk-in cooler. CDI, operator removed cover on pasta and placed chicken on baking pan to rapidly cool.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore single service items and equipment in a clean, dry area. Observed scoops and other utensils stored in soiled drawer. Observed several single-service cups stored on soiled shelf at wait station that was collecting water from beverage unit that was repaired according to operator.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed rusty shelving in walk in cooler and rust developing in some shelving above 3 compartment sink.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from accumulation of soil. Observed water accumulating on shelf at wait station. Observed food accumulating inside low reach-in unit near grill.

6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed water on floor under dish machine and floor drain is draining slowly. Clean.