MELTING POT, THE

REPEAT 6-301.14 Post a handwash sign at each handsink. Observed missing hand wash sign at the bar. Points reduced due to improvement in all handwashing sinks.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed missing date marks for one bag of vegan meatballs and one open container of milk. CDI - Manager labeled for the date they were opened/prepared.

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

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food underneath a leaking compressor in the walk-in freezer.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed a leaking walk-in freezer compressor.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keychain stored on top of a prep cooler.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed missing soap at the bar. Observed missing hand wash sign at the bar. CDI - Manager provided soap during inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed tenderized, chopped beef stored above whole muscle steaks in the walk-in cooler. CDI - Manager moved to the correct order during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food underneath a leaking compressor in the walk-in freezer.

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. 4-904.11(B) Knives, forks, and spoons shall be presented so that only the handles are touched by employees or customers. Observed wet-stacked dishes. Observed tasting spoons in a container with handles pointing in different directions.

4-501.11 Maintain equipment in good repair. Observed a leaking walk-in freezer compressor.

5-202.12 Provide at least 100F water at handsinks. Observed all handsinks in establishment temp below 100F. Water temperatures at three compartment sink and all prep sinks were in excess of 110F. *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 diced tomatoes being cooled in 2D flip top on prep line. Area above lids have air gap allowing cold air to escape unit, PIC stated items are normally cooled in WIC after prep. Container of diced tomatoes had tight fitting lid in addition to being densely packed. CDI- PIC removed item to WIC after discussion with EHS. 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 .

6-501.16 Store mops for air drying after use. Observed mop stored in unclean water and not in-use. PIC stated procedures for mop storage are taught to all staff. CDI- PIC removed item to air dry.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in men's restroom. CDI - Handwashing sign was provided. 5-202.12 Provide at least 100F water at handsinks. Observed no handsink in establishment able to provide at least 100F water. All handsink water temperatures ranged from 95F-97F. Water temperatures at three compartment sink and all prep sinks were in excess of 110F. -1 point-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and touch faucet to turn it off. CDI- PIC had employee rewash hands. REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna steaks thawing in walk in cooler with intact packaging. CDI- PIC cut open ROP packaging and placed tuna steaks back in WIC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed multiple employees wash hands and turn off faucet with bare hands. CDI- PIC intervened and had employees rewash hands and turn off faucet with paper towel barrier. Observed employee touch cell phone with gloves and attempt to work with food afterwords without changing gloves and washing hands. CDI-PIC intervened and had employee wash hands and don new gloves. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change task by touching door handle of walk in cooler and go back to working with seafood without a hand wash without changing gloves and washing hands. CDI- EHS intervened and had employee wash hands and don new gloves.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw duck stored behind raw pork in flip top cooler. CDI- PIC put raw duck in front of raw pork. No active contamination observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored in dry storage area with other non-dented cans. CDI- PIC removed can from dry goods area to return for credit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked together while wet. CDI- PIC separated containers to promote air drying. Observed metal bowls air drying while turned upright. CDI- PIC turned the bowls over to allow sanitizer to drip out of bowl and promote air drying.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -P Observed ware washing water at 89F while actively washing dishes. CDI- PIC had employee drain water and refill with 112F water.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly covered plastic container of diced tomatoes cooling in walk in cooler. CDI - Cover was removed to allow cold air to circulate in and around food product. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 raw salmon thawing in vacuum sealed packages in walk in cooler. Packages were no longer vacuum sealed but PIC was unable to determine if packaging had been opened or slit. PIC has been advised to completely remove from RO packaging or to make slits larger. -0 points-

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles, one with bleach and the other with dish detergent. CDI - dish detergent was removed the the bleach was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers on shelving over prep top cooler (back prep area) wet stacked.

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 some of the gaskets on the some of the refrigeration units are in need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee dump ice in the handsink. CDI -Explained to the PIC that the handsink is for handwashing only.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut leafy greens at 63 at the prep area. PIC stated that they were just placed out. CDI - PIC removed and placed back into the walk in cooler to get back down to 41F or below. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on drain board of the food prep sink. CDI - PIC removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed just prepped cut lettuce cooling covered with lid.CDI - PIC uncovered the lettuce to rapidly cool down to 41F. -REPEAT- * For more information on proper cooling procedures please visit: http://meck.co/FoodSafety

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 prep area without labels.

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 being stored in sanitizer water. Explained to the PIC that they shall place on a clean surface.CDI - PIC removed the knife from the sanitizer.

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/pink residue. Clean and maintain.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed just prepped cut lettuce cooling covered with lid.CDI - PIC uncovered the lettuce to rapidly cool down to 41F. -REPEAT- * For more information on proper cooling procedures please visit: http://meck.co/FoodSafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying plates that had just been washed. Allow to air dry properly.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones, earbuds and purses stored throughout the kitchen/prep areas.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed the dishmachine at the bar sanitizing at 0 ppm of chlorine. Discovered that the pulling tube was not in the chemical, the machine was primed and is now reading 50 ppm of chlorine. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles at the bar accumulating brown residue. Clean and maintain.

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 on date marking please visit: http://meck.co/FoodSafety Observed sour cream/cream cheese spread without date marking. CDI - PIC properly date marked during the 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 just diced tomatoes placed in the walk in cooler in a deep container and covered. CDI - PIC uncovered the tomatoes and placed in shallow containers surrounded by ice to rapidly cool down to 41F. -REPEAT- * For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed the current employee health policy does not reflect the addition of Salmonella (nontyphoidal) **For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility does not have procedures in place for these types of events. Provided links for vomit and diarrheal clean up info via email. *For more information please visit: http://meck.co/FoodSafety

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 lettuce prepped today at 240PM covered and in a deep container, temped at 65F. CDI - PIC placed lettuce in a shallow pan and covered with ice to rapidly cool down to 41F. -REPEAT- * For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety

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 sanitizing bucket on the prep table. CDI - bucket was relocated to below the prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked. Allow to air dry prior to stacking. -REPEAT-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed "clean" plates in reach in prep cooler with food debris, which had fallen from the top portion of the prep unit. CDI- PIC removed the plates and rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ice cream milk based drink mix in bar cooler temped at 45F. Unit was reading around 45F and no other TCS foods are placed in the unit. Do not use this cooler to store TCS foods until repaired. CDI- PIC volutarily discarded the dairy product. -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 romaine lettuce prepped at noon today in a deep plastic container tightly covered. Observed lettuce prepped today in deep metal pans. CDI- Lettuce was separated into smaller portions and shallower pans to rapidly cool and added ice to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers at the warewashing area drying rack and the coffee carafe wet stacked.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a box of unwashed produced stored over washed mushrooms in the walk in cooler. CDI-PIC rearranged the storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixed greens and romaine lettuce in cold holding drawer between 48-55F. PIC stated the greens were just cut. Observed milk and half n half at the bar reach in cooler at 48F. CDI- Allowed to placed back into the walk in cooler to cool down to 41F or below Milk and half n half were voluntarily discarded. -REPEAT-

7-101.11 Identifying Information, Prominence-Original Containers - PF Observed unlabeled spray bottle of bleach at the dishmachine room. CDI- Spray bottle was labeled.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed serving cups and dishes wet stacked in the dishmachine area. -REPEAT-

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 some equipment (spiral veggie cutter) hanging over the 3-compartment sink damaged. CDI- equipment was voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed middle reach in cooler at the bar with an ambient air temperature of 44F (dairy is kept in this cooler) Call for repair. Do not place TCS foods in this unit until repaired.

5-205.15 (B) System maintained in good repair - C Observed hot water at the handsink next to the soda dispenser so hot, unable to wash hands properly. There are 3 other handsink within the vicinity to wash hands properly. Call for repair.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal jacket stored with dry foods shelving.

4-702.11 Before Use After Cleaning - P Observed dish machine behind bar at 0PPM. Store was not open during inspection, CDI-PIC called maintenance person to come check machine and will not use machine until it is reading proper sanitizing strength of chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in a cold drawer holding between 46-52F, PIC explained they wash lettuce before and usually put it in the walk-in cooler afterwards. CDI-PIC moved lettuce to cool in the walk-in before service. Lettuce was 41F by end of inspection.

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 opened gallon of milk in the bar cooler. PIC explained milk was opened 2 days ago. Educated PIC on date marking opened commercial packaged items. CDI - Gallon of milk was properly datemarked. REPEAT VIOLATION.

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 washed lettuce at 46-52F cooling in a cold drawer, observed tomatoes cut 1hr ago at 45F covered and in a plastic container. CDI-PIC moved lettuce to walk-in and opened container of tomatoes to allow for proper air flow.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking in dish drying area. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink with a slow leak underneath. Starting to pool water, needs to be repaired

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pre-washed mushrooms, washed herbs, and andouille sausage stored uncovered in front walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple sauce cups with stored in clean area with food residue and debris. CDI - Removed for re-wash. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles located at bar with build up in need of cleaning.

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 opened gallon of milk in back walk in cooler. Educated PIC on date marking opened commercial packaged items. CDI - Gallon of milk was voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed kids menu without consumer advisory for chicken, teriyaki sirloin, shrimp, salmon, pork medalions, and sun dried tomato ravioli. All items served fondue-style may result in undercooking of these ingredients. CDI - PIC added consumer advisory to kids menu for all items and printed new copies before end of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic lids and sauce cups wet stacked in clean utensil/dish area. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat dispenser dispensing at 50 ppm at the 3 compartment sink. VR. Advised to sanitize in the sodium hypochlorite dish machine running at 100 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items on the storage rack. CDI - removed items and educated about preventing wet stacking.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable, nonabsorbent, and withstand repeated warewashing. Observed strawberries stored on towel. CDI - educated that towels are not food contact surfaces.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed nutmeg file not clean. Observed soda nozzles with build up on them at the bar. CDI - pulled items for a cleaning procedure. Educated to wash, rinse, and sanitize once a day.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomato and lettuce in the temperature danger zone in the prep units. CDI - pulled items to the walkin cooler to rapidly cool items down. Educated to prepare product, cool down uncovered in the walkin cooler, once at proper temperature then hold in the prep units. Prep units are not for cooling. Items properly cooled down. Refer to temperature chart.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employes prepaing food and at dish machine without hair restraints. CDI - employees put hair restraints on.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket at the freezer. Advised to repair.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed debris build up in gaskets. Advised to keep clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed nutmeg file dirty with leftover nutmeg debris. Advised to keep this item more clean. CDI - brought to dish pit.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer buckets at 100 ppm. PIC states that the buckets were filled up around 11:30. Advised to switch solution more often.

4-501.11 Maintain equipment in good repair. Observed one gasket to the refrigerator torn. The refrigerator is holding proper temperature. REPEAT VIOLATION. Walkin cooler gaskets have been replaced from last time. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting boards that are scored and advised to resurface or discard. REPEAT VIOLATION. CDI - PIC discarded cutting boards.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed one gasket next to the pull out drawers with build up on them. Advsied to keep clean; wipe with sanitizer.

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

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on drain board of food prep sink. CDI - educated that sanitizer buckets need to be in proper storage to prevent contamination of food that is being prepared in sink. Relocated sanitizer bucket.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket at the bottom of both walkin coolers. Advised to replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards that are heavily scored with food debris in the cuts; can not be cleaned properly. Advised to replace.

4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized. Observed food contact surface of ice paddle stored directly on walkin cooler storage rack. CDI - advised to properly clean then wrap in plastic wrap to protect food contact surface from contamination.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce cooling down in walkin cooler. Refer to temperature chart. Product is in cooling phase and tightly covered in large plastic container. CDI - removed lid and educated about proper cooling methods.

4-501.11 Maintain equipment in good repair. Observed one gasket at pull out drawer torn. Product is holding at proper temperature. Advised to fix.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. REPEAT VIOLATION. Observed slight build up in ice machine. Better than last time. But clean inside of ice machine more often.

4-501.11 Maintain equipment in good repair. Observed torn gaskets throughout equipment in the kitchen (reachin next to handsink, refrigerator in the back) Equipment is holding proper temperature. Refer to temperature chart.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands when washing hands.CDI - educated about proper handwashing procedures and to use the papertowel to turn off the faucets.

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 drink machine ice bin and the big ice machine with build up. The drink machine ice bin has the black mold build up and the big ice machine with the pink slime on the front panel. 4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized. Observed the ice paddles stored in the freezer on the rack without plastic wrap. The storage racks are not being sanitized throughout the day. Advised to store ice paddles with plastic wrap on them to protect from contamination.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed bulk lettuce containers cooling in the pull out drawer covered. CDI - pulled the lettuce containers and placed into the walkin cooler uncovered. Advised that cooling is done in the walkin cooler or freezer uncovered not in cold holding units.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed two buckets of sanitizer with the rags not stored in the buckets. CDI - put the rags into the buckets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes on the clean rack in the dish pit with food debris still on the food contact surface of the dish after they have gone through a cleaning procedure. CDI - sent items through the dish machine to clean thoroughly. 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda dispenser nozzles at the bar have some build up on the inside of the nozzle.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed blanched broccoli, cooked potatoes, and lettuce in the establishment's kitchen that has been prepared and held for more than 24 hours. CDI - allowed PIC to put a date on the product. 3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours.-PF Observed commercially packaged spinach in the walkin cooler that was opened over 24 hours ago. CDI - allowed PIC to put a date on the product. REPEAT VIOLATION

(general comment) 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for an accurate measurement of thin foods.-Pf Observed that the establishment did not have a thin probe thermometer during the inspection. PIC went to the store to pick up a thin probe thermometer and showed me the thermometer before I left the establishment.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a working container of spices that was not labeled. CDI - PIC provided a label to the container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one container that was wet stacked. CDI - pulled the container apart for air drying. REPEAT VIOLATION

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed several pieces of foreign matter in ice in ice machine. CDI-ice removed.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed bottom of pan in direct contact with food (lettuce) in walk in cooler. CDI-removed and lettuce taken to be washed.

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 watermelon stored in cooler without date label. CDI-labeled.

7-201.11 Store toxic materials to avoid contamination. -P Observed a tube of equipment lubricant stored with spices. Residue from lubricant still on outside of tube. CDI-removed to different location. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bucket of soapy water used for soaking utensils without a label. CDI-labeled.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored over food used for customers.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC did not have complete knowledge of required symptoms and illnesses that employees are required to report. PIC also stated that employees are not given any handouts for a health policy. EHS gave handout to PIC. VR.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on utensils stored as clean. CDI-items taken to be re-washed. Also observed microbial build up on interior of ice machine. CDI-cleaning started.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No consumer advisory available for seasonal special menu. CDI-menus will be removed from service.

7-201.11 Store toxic materials to avoid contamination. -P Observed open bucket of sanitizer stored on drain board of prep sink while lettuce was being prepared in sink. CDI-bucket relocated to proper location.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed build up on ice machine. Also observed dried food debris on utensils stored as clean. CDI-cleaning started on all.

Store sanitizer buckets off the floor. (3-304.14) Observed a sanitizer bucket stored on floor of kitchen.

Properly air dry utensils. (4-901.11) Observed a small amount of items stacked wet from the night before.

Designate area for employee belongings to prevent contamination. (6-403.11) Observed employee food stored co-mingled with food used by facility.

Food contact surfacs shall be clean to sight and touch. (4-601.11) Observed several scoops with food debris stored as clean and the soda gun at bar with debris. CDI-all items taken to be cleaned.

Store TCS food cold at 45F or below. (3-501.16) Observed items in flip top cooler above 45F such as feta cheese, cream sauce, mascarpone cheese and cream cheese filling. Items put in cooler a couple hours prior according to PIC. CDI-all items put into walk in cooler.

Designate an area for employee belongings to prevent contamination of items used by facility (6-305.11) Observed employee food stored over sealed pacakges of food used for facility.

Facility has mahi mahi and salmon under consumer advisory and must provide documentation for parasite destruction. PIC provided EHS with generic parasite destruction letters without facility name, address or name/address for supplier. CDI through instruction.

Food contact surfaces shall be clean to sight and touch. Observed several scoops soiled and stored as clean. Also observed ice machine with build up. CDI-all items cleaned.

Consumer advisory needed for undercooked or raw animal foods. Observed incomplete consumer advisory on bar menu. Disclosure missing on menu. A description of item or a footnote that states the items are served raw or undercooked or may contain raw or undercooked ingredients is needed. CDI-through instruction.