BAD DADDY'S BURGER BAR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few metal insert containers with food residue contaminating the food contact surfaces. -CDI- Containers were re-washed, rinsed, and sanitized. (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: 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, cooked chicken wings, black beans, and cooked corn in cooler drawers of a flip top unit all above 41F with an ambient temperature of 51F. Also observed chipotle ranch held on an ice bed above 41F. -CDI- PIC voluntarily discarded all necessary items. (1.5 pts) 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple stacks of metal containers wet stacked while said to be stored as cleaned and dried. -CDI- Containers were separated to allow proper air drying. REPEAT*** (1 pt)

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 accumulation of residue/debris on NFCS such as handles and drawers throughout facility. Also observed debris/residue on the wire racks in the WIC. Increase cleaning frequency. REPEAT*** (1 pt)

5-205.15 Maintain a plumbing system in good repair. Observed clogged drains causing them to drain slow. Repair faucets to allow proper draining. (0 pts)

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 minor amounts of residue on the floors, walls, and ceilings. Increase cleaning frequency. (0 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed French fries and tater tots below 135F while said to be hot holding. -CDI- PIC voluntarily discarded the necessary items. Per company policy, facility only holds the fries and tater tots for 30 minutes. Points not taken. (0 pts) 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed all items being held on TPHC without time stamps indicating the start/discard time for the products. -CDI- PIC correctly labeled the necessary products. (1.5 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies under the 3 compartment sink. Service facility for pests. (0 pts)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked containers that were said to be stored as clean and dried. Separate to allow proper air drying. (0.5 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. Observed accumulation of residue/debris on NFCS such as handles and drawers throughout facility. Increase cleaning frequency. REPEAT*** (0.5 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken being stored over RTE food items in the WIC. -CDI- PIC relocated the raw chicken so that it was stored beneath RTE food items. (1.5 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked while said to be clean and dried. Separate the dishes to allow proper air drying. (0.5 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. Observed the accumulation of food debris/residue on the wire racks in the WIC. Increase cleaning frequency. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed the hand sink adjacent to the fryers leaking. PIC stated that they have placed a work order for the leaking faucet. REPEAT*** (1 pt)

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 damaged flooring throughout the prep line area. PIC stated that they have placed a work order to have the floors redone as of December 1st. Points not escalated. REPEAT*** (0.5 pts)

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee touch face and then begin to return to food prep without changing gloves and washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee touch phone and then begin to return to food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sink and surface sanitizer at 0ppm due to sanitizer not pulling from line. **3 DAY VERIFICATION REQUIRED** **FACILITY TO MIX SANITIZER FROM BUCKET UNTIL REPAIRS CAN BE MADE** -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. -CDI- PIC voluntarily discarded items. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in bottom portion of prep unit above 41F. Observed ambient air of unit above 41F. Observed ambient air of cold drawers above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED** -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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed items being held on TPHC at prep units with no time stamps, only date labels. -CDI- PIC properly labeled items. **REPEAT** -3- 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed sliced cheese being held on time in cold drawers past 4 hour time hold. -CDI- PIC voluntarily discarded items.

4-501.11 Maintain equipment in good repair. Observed standing water in bottom of prep unit due to unit being in poor repair. Repair. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at FOH hand sink. -CDI- PIC made repairs. -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 soap dispenser pump at FOH hand sink getting stuck. Repair. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 not smooth and easily cleanable/not in good repair at FOH near the line area. Observed some ceiling tiles starting to need replacement. Do not appear to be constructed of non absorbent material. Repair or replace. **REPEAT** -0.5-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee handling soiled equipment and utensils and return to handling clean equipment and utensils without changing gloves or washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. **REPEAT** -2-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon stored over RTE lettuce in lowboy over perp unit. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes and stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed items being held on TPHC with no time stamps. -CDI- PIC properly labeled items. -1.50

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 squeeze bottles on line with no label. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensil stored on dirty/soiled portion of grill table. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC moved items to dishpit to be W/R/S. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -0.5-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 not smooth and easily cleanable/not in good repair at FOH near the line area. Observed some ceiling tiles starting to need replacement. Do not appear to be constructed of non absorbent material. Repair or replace. -0-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handle dirty dishes and then go to handle clean dishes with no hand wash in between. CDI- PIC instructed employee to wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked tomatoes and mushrooms hot held below 135 (see temp chart) CDI-PIC reheated products for service above 165F. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings and cooked tomatoes stored in WIC above 41F degrees(see temp chart.) CDI- PIC stated items were received earlier this morning. Pans were vented to allow for quick cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Observed cooked chicken and charred corn in reach in at the make table without bearing a label. Observed chicken wings stored in WIC exceeding discard date. CDI- PIC made labels for items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee watch above prep table. Observed lab-top and folders being stored above prep tables being used to cut tomatoes.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Multiple foods on TPHC did not have time stamps. Employee was adding time stamps to food on TPHC that was already out at beginning of inspection. PIC was unaware of correct sanitizer concentration for chlorine sanitizer. Employees were not aware of reporting requirements for illnesses and symptoms. CDI - EHS reviewed these areas with PIC. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Two employees were not aware of reportable illnesses and symptoms or where to find them. Employee health poster in the kitchen had been previously removed. CDI - EHS reviewed requirements with PIC who reviewed requirements with employees. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw burgers stored over bucket of pickles in WIC. CDI - PIC corrected food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue buildup on can opener blade. CDI - PIC removed can opener to be cleaned. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage hot held at grill at 106 F. CDI - PIC voluntarily discarded food. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed liquid eggs, pasteurized shell eggs, house-made ranch dressing, and pesto on TPHC without time stamps. CDI - PIC voluntarily discarded food. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed box of food in WIF with ice accumulation. Remove food from underneath leaks or shield food from leaks.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer cloths over stacked in bucket of sanitizer with cloth on top not submerged. CDI - PIC submerged cloth.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in space between prep top and prep table. CDI - employee washed knives and placed them in a clean pan.

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Can opener blade requires screwdriver to be removed for cleaning. Screwdrivers are not allowed within the airport terminal. Replace with can opener with thumb screw. 4-501.11 Maintain equipment in good repair. Torn gasket on cold drawer on cook line.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed some buildup in bottom of dish machine.

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 intact barcode stickers on bottom of cleaned metal cups. Remove stickers from new equipment and wash/rinse/sanitize before using.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill squeeze bottle at handwashing sink. CDI EHS educated employee and he went to prep sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer at 0 ppm chlorine. PIC stated that it will be repaired today otherwise they will use disposable dishes tomorrow. Facility seats more than 50 and uses ceramic dishes. They will use the 3 comp sink to sanitize today. VR needed 11-9-23 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 Cream sauce and sliced tomatoes above 41F in WIC. CDI PIC voluntarily discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on counter with customer food. CDI PIC moved bucket to dump sink counter area

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of pickles on the floor in the WIC. CDI PIOC put container on a shelf

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 door gasket on reach in freezer torn and fraying.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in prep top and blue cheese in cold drawer above 41F. Cook stated that he took lettuce out of cooler at 12 noon. CDI PIC put lettuce back in WIC to cool down and voluntarily discarded blue cheese. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Obseerved an open gallon of milk not DM. CDI PIC put open date on milk For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed food on prep top being held on TPHC and not marked with discard time. Cook stated that he filled the unit at 12 noon. CDI PIC put time on food on TPHC. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding TCS foods on TPHC and the written procedures are outdated. Items listed on the TPHC form are no longer being used. EHS Provided revised TPHC form and PIC completed the form during the inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 cooks with beards and not wearing a beard guard. PIC stated that she will order beard boards. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm quart in sanitizer buckets. CDI PIC had both buckets refreshed.

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 drinks stored on prep tables during food prep. CDI- drinks were removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a broom handle stored in front of hand sink next to ice machine in back of facility. CDI- broom was removed. -zero-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored above RTE items in walk-in cooler. CDI- items were reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee on serving line touch is phone while wearing gloves, and go back to handling food without changing gloves and washing hands. CDI- PIC educated employee. Employee changes gloves and washed hands.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed containers on top prep cooler units that were not marked with the time-in stamps. CDI- items were properly marked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee on serving line not wearing hair restraint while preparing food. CDI- employee put on hair restraint. REPEAT (full points).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (half points due to severity).

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. Clean exterior of fryers, grill, refrigeration units, and shelving in kitchen area. REPEAT (full 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 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 lettuce, spinach, tomatoes, dressings in the prep unit that were not properly date marked. CDI-items were date marked. EHS explained date marking to PIC and advised that foods that are held for more than 24 hours be date marked for 7 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in facility. EHS advised PIC to contact pest control.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees not wearing hair restraints while preparing food. Repeat

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in sugar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers and plates that were stacked wet. CDI- items were separated and allowed to air dry. 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. Clean exterior and hoses of grill, fryers, and refrigeration units in kitchen area. Clean shelving in kitchen area and near 3-comp sink. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored about facility food in reach in cooler

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee pick up item off the floor. CDI- employee was educated about when to wash hands. Employee washed hands.

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 several items on prep cooler top that were stored above 41 F. CDI- items were discarded into trash. Recommendation is to place items on TPHC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees not wearing hair restraints while preparing food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers that were stacked wet. CDI- containers were separated and allowed to air dry. -zero-

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. Clean exterior and hoses of grill, fryers, and refrigeration units in kitchen area. Clean shelving in kitchen area and near 3-comp sink. 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls adjacent to grill in kitchen area. Clean dust from ceiling tiles above drink station. -zero-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed knife holder to contain build up and food debris. CDI-holder and knives inside were cleaned.

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 can opener and black buildup on inside of ice machine.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed food employees not knowledgeable of food born illnesses and symptoms. CDI-EHS educated employees on symptoms and illnesses and when to report. Poster was given.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken being stored over RTE sauces and pickles. CDI-pickles were moved to another shelf. Chicken stored over sauces was moved to another shelf containing more raw chicken.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed in use utensil in sugar and flour that was not stored with handle up. CDI-utensil was properly stored. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for vomiting and diarrheal clean up. EHS provided documents.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink in back of facility blocked by ladder and broom. CDI-PIC removed items from in front of sink.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed soiled knife sitting in bucket of soapy water. CDI-knife was taken out and teakettle to dish area to be washed rinsed and sanitized.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of spices and seasonings and oil that were not labeled. CDI-items were labeled.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed in use utensil in flour that was not stored with handle up. CDI-utensil was properly stored.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Observed knife holder to contain build up and food debris.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw burgers and then touch ready to eat food with gloved hand without glove change between. CDI PIC corrected employee. 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 handle dirty dishes and then handle clean dishes without hand wash between. CDI PIC had employee wash hands .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee reheating wings and prepping food without hair restraint.

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

4-501.11 Maintain equipment in good repair. Observed gasket on prep unit 2 , grill drawer and walk in cooler in need of replacement.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a ladder blocking hand sink in back of facility. CDI- Ladder was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. There was not any paper towels at hand sink in back of facility. CDI- PIC placed paper towels at hand sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw ground beef patties stored above cooked chicken wings in walk-in cooler. CDI- items were reversed. REPEAT (full points).

4-501.11 Maintain equipment in good repair. Both thermometers in walk-in cooler were reading 47 F at time of inspection. No product was affected. CDI- maintenance came and repaired unit.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef patties stored above cooked chicken wings in walk-in cooler. There has been a change to the procedure where chicken wings are cooked in the commissary and brought to the restaurant. Storage of items needs adjusting. CDI- items were reversed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine are bar area is not registering any sanitizing strength. Dish machine in kitchen area is working properly. Facility is continuing the use of single-service items until further notice. Dish machine at bar will need to be repaired before going to multi-use items. CDI REPEAT (full points). 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine. Facility will clean unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of dish machine and grill in kitchen area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machines in kitchen area and in bar area are not registering any sanitizing strength. Facility is currently using single service items, but both dish machines are being used to clean containers and utensils. VR- facility has up to ten days to repair units.

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 All items on top of prep cooler were not labeled with time in-time out stamps. Employees stated that items were placed on bar at 10 am. The time of observation was 10:25 am. CDI- Employee labeled items.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food. CDI- Employee removed watch and washed hands before returning to duties.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brooms and racks blocking hand sink near back of facility. CDI- Brooms and racks were removed from in front of hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There was not any paper towels at hand sink near grill. CDI- PIC placed paper towels at hand sink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed fruit stored above prep sauces such as ranch dressing in walk-in cooler. CDI- items were reversed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior and interior of dish machine. Observed debris on interior parts of dish machine.

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. Clean floors in corners and under equipment. Clean wall from behind dish machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two items stored in front of both hand sinks in kitchen area, blocking employees from properly washing hands. CDI- Items were moved.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

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 an open container of milk that was dated for 2/18. Milk was stored in refrigeration unit near front counter.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time stamps that should time in- 1107. Employees stated that items were changed at 9:30-10:00 am. CDI- Correct times were placed on items marked for TPHC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint while preparing food. CDI- Employee put on hair restraint.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service items stored on the floor in kitchen area. CDI- Items were placed on shelf.

4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers - C Hot water at 3-comp sink peaked at 90 F. Both chlorine dish machine reached a was temperature of 123 F (min. 120 F). Facility wil remain open since dish machines are operating above minimum temperatures. VR- hot watere at 3-comp sink neds to be 120 F and above withing ten days.

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 Items in prep cooler that were used for breakfast were not marked with time in-time out stamps. A container of sliced lettuce was at a temperatue of 60 F before being placed on TPHC. CDI- breakfast items were discarded. Sliced lettuce was placed in walk-in cooler to cool to 41 F before being placed on TPHC. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food wearing a wrist watch. CDI- employee removed watch. 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 Observed employees scooping ice with exposed fingernail polish. CDI- employees were informed to wear gloves. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without a hair restraint. CDI- employee put on a hair net.

4-501.11 Maintain equipment in good repair.Observed missing door cover on drawer of cooler under grill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean splash from exterior of fryers, grills, and refrigeration units in kitchen area. Clean exterior of dish machine in kitchen area.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf No hot water at 3-comp sink during inspection. CDI- hot water reached 120 F at 3-comp sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed containers of sliced tomatoes and sliced lettuce that did not meet the temperature of 41 F within the cooling parameters. CDI- Both items were denatured and discarded into trash can.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce, sliced ham, chicken wings, and cut spinach that were all above 41 F. Chicken wings and cut spinach were on the bottom of prep units. Sliced lettuce was inside of a lettuce cooler. Sliced ham was in walk-in cooler. CDI- All items were denatured and discarded into trash. REPEAT Walk-in cooler and freezer will be repaired before in the morning according to managment. Facility has voluntarily closed due to a lack of refrigeration. All prepped items in walk-in cooler have been denatured and discarded. Verification done by inspector.

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 Items that were on TPHC were not labeled according to TPHC agreement. No label was on any of the product. CDI- Items were discarded into trash. 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 beef patties and sliced tomatoes that were cooling in walk-in cooler in containers that were tightly covered. Sliced tomatoes were tightly covered and stacked deep in containers. CDI- Lids were removed from containers of beef patties. Sliced tomatoes were discarded into trash. REPEAT.

4-903.12 Prohibitions - C No violation at this time

4-501.11 Maintain equipment in good repair. During inspection, it was brought to my attention that the walk-in freezer was not operational. During the morning walkthrough, the discovered that the freezer was not at temp. All freezer items were discarded into dumpster.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink (no straw, no lid) stored above prep station during food prep. CDI- Drink was discarded.

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 at dish machine in back of facility place dirty dishes in machine, then touch clean dish before washing hands. CDI- Employee was educated on hand washing. Employee washed hands properly.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touching limes and tomatoes before cutting. Employee cut one container of limes and three containers of tomatoes when action was observed. CDI- One container of lime and three containers of tomatoes were discarded into trash.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P DIsh machine at bar area did not register any sanitizer strength at time of inspection (0ppm). CDI- all glasses at bar area will be taken to the dish machine in back of facility. VR- facililty has up to ten days to repair issue.

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 Labels placed on prep cooler items were incorrect. The labels were for time in 10am and time out 2pm, when the time in should have been 6am and time out would have been 10 am. CDI- Labels were removed and food was discarded.

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 Observed employees scooping ice wearing articial fingernails and fingernail polish with bare hands. CDI- Employees were instructed to wear gloves when scooping ice. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed an opened bag of cut lettuce that was 46 F. CDI- item was placed in walk-in cooler and allowed to chill.

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 three bags of cut lettuce that were not dated once opened. CDI- Bags of lettuce were correctly dated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed one opened prep cooler of TCS foods was not labeled with the time in-time out stamp. CDI- Items were properly labeled.

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 Observed employees wearing fingernail polish, scooping ice, while not wearing gloves. CDI- employees were instructed to wear gloves.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet in the dish area. CDI- Items were allowed to air-dry.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration of both dish machines at levels below 50ppm chlorine. Container of sanitizer in kitchen was empty. PIC stated person in charge of line check is responsible for replacing sanitizers. Dish machine at bar was not primed, before use. CDI, sanitizer adjusted at both dish machines to read between 50ppm and 200ppm chlorine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knifes with dried build up stored as clean in storage boxes. CDI, knifes and boxes cleaned.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Breakfast menu without disclosure for eggs. Observed menu provided reminder, and disclosure for burgers but not for eggs. 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 cut tomatoes cooling in deep, tightly covered containers, not allowing for heat transfer. CDI, lids removed from tomatoes to allow for transfer of heat.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle without identifying label.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a couple of metal pans stacked wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper towels stored on the floor.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near grill. CDI, paper towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration of both dish machines at levels below 50ppm chlorine. CDI, sanitizer adjusted at both dish machines, dish machine bar was not able to reach 50ppm chlorine. Glass ware will be taken to dish machine in kitchen.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf observed items on TPHC not labeled with times. CDI, items labeled during inspection with correct times.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer with concentration less than 200ppm quat.

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 floors in need of cleaning specifically in walk in freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration in several sani buckets below 200ppm quat throughout kitchen and bar. CDI, sanitizer replaced from buckets.

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 2 pans of cut leafy greens at main line without date mark. CDI, Items date marked 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 a pan with lid of corn cooling at flip top under counter cooler. Ensure cooling is done using adequate equipment and methods such as using shallow vented pans. CDI, corn taken to walk in cooler on vented shallow pan to rapidly 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 squeeze bottles used at front line without identifying label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed veggetables stored above cut, ready to eat veggetables. Ensure ready to eat foods are protected from contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer solution with concentration less than 200ppm quatt.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of a few pans.

4-501.11 Maintain equipment in good repair. Observed torn askets at main cook line coolers. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and stains.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on shelving, bottom shelves and on gaskets.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit. (If issues persist RCP will need to be in place).

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous stacks of metal pans laying sideways

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed one heavily damaged cutting board at salad prep area.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old oil and food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit. (Permit action not taken due to change in management) RCP still in place with additional days added for new manager to observe) VR

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items using TPHC without time stamps, CDI time stamps provided.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach by dish machine and door way into kitchen. (points not increased due to great improvement in this area.).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pooled eggs stored above various RTE sauces in walk-in cooler. CDI eggs moved to approved location.

= REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris / stickers and residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit. (RCP) needed due to repeat of P violation. Facility will have 10 days to provide RCP.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packaged grab and go salads in display case facing •concourse cold holding at 50-52F. Display case ambient measured at 49F (repair unit before using to holding TCS foods). VR

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous live roaches on and around dish machine.

NO POINTS DEDUCTED 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above clean food contact surfaces. CDI drink placed in approved location.

5-205.11 Maintain access to handsinks. Observed hand washing sink blocked by utility ladder. CDI ladder moved to approved location.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous cups stacked wet in kitchen area.

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 cleaning issues to PHYSICAL FACILITIES. (Observed floors throughout in need of general cleaning, Wall behind prep cooler left of front hand washing sink).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at dish machine measuring 0ppm, (line not in sanitizer jug). CDI line placed in full jug of sanitizer, primed and measuring at correct PPM chlorine.

2-303.11 Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Observed staff wearing bracelets during food prep.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of cooking equipment; old foil coverings on gas lines, floor in walk-in cooler)

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 cleaning issues to PHYSICAL FACILITIES. (Observed floors throughout in need of general cleaning)

NO POINTS DEDUCTED 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep tables in kitchen area. CDI drink discarded.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink failing to wash for the required time frame; Observed staff re-contaminate their hands by pressing towel dispenser handles with bare hands. CDI staff educated and employees properly washed their hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above cooked beef in walk-in cooler. CDI all raw meats properly stored.

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 3 pans of chili delivered from prep kitchen stacked together measuring 53F. (pans delivered at 5:30 AM) temp taken at 11:00 AM. CDI chili sent back to prep kitchen and reheated to 165F and cooled down in ice bathes.

NO POINTS DEDUCTED 3-304.14(B) 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizert per manufactuer. Observed wet wiping clothes stored on cutting boards at prep coolers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (Kitchen and cooking equipment throughout, shelving, surfaces of dry food bins).

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chick peas brought to line and put on TPHC without proper cooling. CDI: Chick peas cooled in WIC. Observed cole slaw put on the line above 45F. Item was prepped late and was put on line under TPHC. CDI: Item cooled in WIC.

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 cole slaw cooling in WIC while tightly covered. CDI: Product vented.

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 scoop in flour down in product. CDI: Scoop set upright in product.

4-501.11 Maintain equipment in good repair. Observed ice machine door to be cracked. PIC stated that it has been ordered but has not come in yet. 4-502.11(A) Maintain utensils in good repair. Observed chipped and cracked lexan stored as clean. CDI: Item discarded.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed ice machine directly plumbed to drain. Facility just under went consturction and moved ice machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink being used to refill water bottle and rinse off utensils. CDI: Employees directed to discontinue doing anything except washing hands in HS.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer at dish machine. Sanitizer bottle was empty as well as the line. CDI: New sanitizer bottle was obtained. Dish machine pulling at 100ppm chlorine at end of inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed grilled onions from 8am at 65F at 2pm. CDI: Item discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions on grill holding below 135. CDI: Product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad prep station and dressings above 45F. Observed food in cooler drawers above 45F. CDI: Items discarded. See #45. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed grilled onions cooling in WIC tightly covered with plastic wrap from 8 am. Observed burger patties tightly covered and cooling from prep. CDI: Grilled onions discarded and burger patties vented.

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed unlabeled bottle with clear liquid stored at grill station. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets with 0ppm quat concentration. CDI: Stock quat bottle was empty. Stock replaced and all buckets filled to proper concentration. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor in bar.

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 on scooper in cole slaw in product. CDI: Handle moved as to not contaminate food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in bar area and in kitchen.

4-501.11 Maintain equipment in good repair. Observed cooler drawers holding above 45F. Observed salad prep cooler holding above 45F. CDI: Items discarded. Maintenance request put in. VERIFICATION REQUIRED.

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 damaged throughout facility. Facility will be replacing floor on July 29th.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw egg shell in container with turkey and roast beef. CDI: RTE items cooked to 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked peppers and onions, black bean burger, and butter stored below 135F. REPEAT VIOLATION CDI: Items voluntarily discarded.

. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed "L-TOP"s, ham, tomatoes, and spinach holding above 45F. CDI: Items returned to reach in freezer for rapid cooling. REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed several items marked as served raw or undercooked on menu. PIC stated they never undercook these items. CDI: PIC stated that a new menu has been approved, but has not been rolled out yet. No ETA on new menu coming out at this time. VERIFICATION REQUIRED. Observed that not all items they do serve undercooked starred. Discussion with PIC about items that need to be starred. PIC stated they will reprint old menu with corrections. VERIFICATION REQUIRED. REPEAT VIOLATION

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed bottle unlabeled at grill station with clear liquid. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chips on floor in WIF. CDI: PIC put box on rack.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on table in facility. CDI: Employee moved cloth to bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items stored above sink. CDI: Items separated. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed WIF window on door smashed. PIC stated that a service request has been submitted and it will be fixed ASAP.

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 flooding near WIC and damaged floor tiles throughout facility. Facility stated that 3/29/16 is the date for fixing this issue.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled employee drink stored on prep surface. CDI: PIC discarded item.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers with stickers and sticker residue throughout facility. VERIFICATION REQUIRED. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink residue on chute.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked fried onions stored below 135F. CDI: Item discarded and new product made.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed "L-TOP"s holding above 45F. CDI: Item taken to freezer and new pan brought to line.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed chicken wings and other chicken items marked as served raw or undercooked on menu. PIC stated they never undercook these items. CDI: PIC stated that a new menu is rolling out sometime in the next two weeks. A copy of the new menu was previewed today and PIC was directed to mark all egg products served undercooked and add disclosure to consumer advisory on menu. PIC advised that he may send me a revised copy of the menu for proofreading before printing to ensure that CA is correct.

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed 2 bottles of liquids (oil and water) unlabelled at grill station.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at bar area near hand sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths stored in soapy water and in improperly concentrated sanitizer. CDI: Cloths moved to properly concentrated sanitizer buckets.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed singleservice items stored on the floor at entrance to kitchen.

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 one cracked lid stored as clean and ready for use. CDI: Lid voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed split gaskets throughout facility, rusted racks in WIC and reach in cooler for salads and door damage to reach in cooler for salads.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed poster on wall with required information. At least three employees had no knowledge of requirements. Verification required.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed large container stored in handsink. CDI- sink cleared.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Significant label residue remaining on cleaned food containers. Verification of cleaning required. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed mold / slime build-up on interior of ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Sausage patties and grilled onions holding below 135 F at grill. CDI- both discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found romaine lettuce, shredded lettuce, sliced tomatoes at makeline all above 45 F. CDI- foods moved to walk-in cooler and freezerfor rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Remember to date mark mozzarella cheese after opening package.

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. Better cleaning needed of floorsand walls, especially under and behind equipment.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Facility menu boards and menus with partial advisory providing reminder, but not complete disclosure of items offered raw/ undercooked. Also discussed menu items such as chicken sandwiches and chicken for salads being indicated with the asterisks. Operator advised that chicken is fully cooked. CDI- Discussed correction/ completion of consumer advisory for menus. Operator Emma Gonzales advised of new menus being printed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Pulled lettuce and tomatoes tightly covered and stacked throughout cooling units during cooling. CDI- verbal correction; Operator Emma Gonzales had methods corrected.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. All in use containers of oils, dressings, mixes, and water bottles at cook line not labeled per the rule. CDI- verbal correction; operator had employee to begin labeling bottles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee working to cook/ prep foods at main cook line not wearing 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. In use knives stored in soiled knife box, tethering lines for knives connected to piping for handwashing sink/ splash zone. CDI- verbal correction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers stacked tightly while wet. CDI- verbal correction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Chlorine at bar dish machine at 0ppm when checked. CDI- Operator Jason Lucas had corrected.

3-501.15 Cooling Methods - PF. Containers of grilled onions in walk in cooler #1 double wrapped tightly during the cooling process. CDI- method corrected.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use dry mixes in large containers and shakers used throughout on the main cook line not labeled per the rule requirement. CDI- verbal correction.

4-901.11 Equipment and Utensils, Air-Drying Required - C. More than seven metal and plastic containers stacked tightly while wet at the ware washing area. CDI- verbal correction to allow air drying. Operator, Jason Lucas corrected.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Shelving over the main service line and fan shields in the walk in cooler # 1 need to be cleaned of dust.