LEROY FOX

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed multiple uncovered items in prep units and in the walk in cooler that were no longer cooling. EHS advised that items shall be protected once cooling has completed. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed a few boxes of single service item on the floor. -0-

4-501.11 Maintain equipment in good repair. Observed the shelves in the WIC, the rack next to the dish machine, clean dish storage downstairs. and several prep tables throughout the facility are rusting. Observed both flip top lids on the line are in disrepair and being held open with bungee cords. Observed lowboy cooler and salad prep cooler door handle broken. EHS observed leak in walk in freezer that is causing ice accumulation. **REPEAT** -1-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. EHS observed both dumpsters are missing the drain plugs. -0-

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. EHS observed bare wood floor under hand sink on the cook line. Observed floor tiles in disrepair and lifting in down stairs prep room. Observed the jointing that holds the metal baseboard to the wall next to the grill deteriorating. EHS observed floor seal in dish pit area peeling up to where floor is not smooth and easily cleanable. **REPEAT** -1- 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. EHS observed wall in prep room downstairs and walls throughout facility in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plastic containers with sticker residue on outside, stacked so that the sticker residue is touching the food contact surface.. CDI- Items were taken to dish area to be cleaned. **REPEAT** **POINTS DEESCALATED DUE TO OVERALL IMPROVEMENT** -1.5-

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed salmon and steak bowls, steak salad and salmon entree without asterisk linking it to the consumer advisory. CDI- Food staff added the asterisks to the menu. PIC stated that they will have the menus reprinted. -0-

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados and apples on line for service with stickers present. Ensure avocados are washed prior to placing on line for service and stickers are removed during washing process. CDI- PIC took items to be rewashed and have stickers removed. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a multiple plastic container on the clean dish storage area that were stacked wet. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -0.5-

4-501.11 Maintain equipment in good repair. EHS observed lowboy cooler to not be functioning properly during inspection. All food inside the cooler was at 41F or below. The unit has a current ambient temperature of 65F. Facility is not utilizing the unit until it is able to maintain at 41F or below. Facility has plenty of other cold holding space on the line. Observed the shelves in the WIC, the rack next to the dish machine, and several prep tables throughout the facility are rusting. Observed both flip top lids on the line are in disrepair and being held open with bungee cords. Observed lowboy cooler door handle broken. **REPEAT** -1-

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. EHS observed bare wood floor under hand sink on the cook line. Observed floor tiles in disrepair and lifting in down stairs prep room. **REPEAT** -1-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed that facility was unable to provided parasite destruction letter for salmon provided by MULTI-X. Facility had a letter for other salmon produced from Ocean Sky. **10-day VR Required**

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers with sticker residue on outside, stacked so that the sticker residue is touching the food contact surface. Observed multiple squeeze bottle with food residue present and a glass pan with food residue present. CDI- Items were taken to dish area to be cleaned. **REPEAT** -3- 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 (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 water for their fried chicken on TPHC without prepared procedures. CDI- EHS allowed facility to add this items to their already completed TPHC procedures for their cooked onions. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being held in santizer solution in down strips prep area that was below 150ppm of QUAT. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a multiple plastic container on the clean dish storage area that were stacked wet. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed the shelves in the WIC, the rack next to the dish machine, and several prep tables throughout the facility are rusting. Observed ice build up in the walk in freezer. Observed both flip top lids on the line are in disrepair and being held open with bungee cords. **REPEAT** -0.5

5-205.15 Maintain a plumbing system in good repair. Observed the hand sink near the cook line leaking onto the floor when being used. Repair. -0-

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 ceiling vent near cook line with dust build up. Clean as needed. **REPEAT** 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. Observed multiple gaps in the flooring in the kitchen as well as exposed wood near the cookline hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean with visible encrusted food debris on the paddle, blade, and exterior parts of the equipment. Observed plastic containers with sticker residue on outside, stacked so that the sticker residue is touching the food contact surface. CDI- Items were taken to dish area 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed 8 pans of pasta in the upstairs prep unit and WIC that were marked from 7/15-7/21. Observed house made pickles (hot brine) that were past the allotted 7 days. CDI- PIC voluntarily discarded of all products. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few plastic container on the clean dish storage area that were stacked wet. CDI- Items were pyramid stacked to allow for drying.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items being stored on the floor in basement storage area. **REPEAT**

4-501.11 Maintain equipment in good repair. Observed the shelves in the WIC, the rack next to the dish machine, and several prep tables throughout the facility are rusting. Observed broken light on cook line under hood. Observed ice build up in the walk in freezer. Repair or replace. 4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed that walk in cooler thermometer was not functioning properly during inspection. Repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vent near cook line with dust build up. Observed build up on the walls in main kitchen. Clean as needed. **REPEAT**

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shield on light in the basement. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored above pinto beans inside lowboy. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Mac and cheese sauce and Mac and cheese hot holding below 135F. Mac and cheese sauce was double panned in steam well, Mac and cheese was on stove. CDI: Mac and cheese sauce was reheated to 165F, Mac and cheese was voluntarily discarded. 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(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items being stored on the floor in basement storage area.

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 ceiling vent near cook line with dust build up. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using water from handwash sink to fill skillet. CDI- PIC educated employee on handwash sink use.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed multiple containers used to store utensils temping below 135F. CDI- PIC removed pans to be refilled.

4-501.11 Maintain equipment in good repair. Observed handle of lower left side of grill drawer zip tied. Observed handle of prep unit in need of repair in front of fryer. *REPEAT* 4-202.11 Multiuse 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 handheld juicer with open cracks and chips where food is juiced. CDI- PIC voluntarily discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets of prep unit in front of flour station with heavy food debris accumulation.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed broken backflow preventer on can wash faucet. VERIFICATION REQUIRED

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored above cooked chicken and black eyed peas inside prep unit. Observed pita and shredded cheese being stored inside the same container as eggs. CDI: storage order was rearranged, pita and cheese was voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying utensils.

REPEAT 4-501.11 Maintain equipment in good repair. Observed handle of lower left side of grill drawer zip tied. Repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall near dish storage in basement area. Repair.

REPEAT 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 hamburger patties being stored over raw shrimp and salmon inside grill drawers. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach without a label. CDI: PIC voluntarily discarded item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pimento cheese cooling at a rate of 0.02F/min in a thick portion inside walk in cooler. Observed cut lettuce cooling at a rate of 0F/min inside prep unit. CDI: pimento cheese was split into smaller portions, and cut lettuce was placed inside walk in cooler. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat. CDI: Bucket was changed.

4-501.11 Maintain equipment in good repair. Observed handle of lower left side grill drawer zip tied on. Repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor dust build up on ceiling vents at cook line. Clean as needed.

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 one (1) pan of shrimp and one (1) pan of salmon stored below pan of ground beef burgers in grill drawer. CDI - Kitchen manager donned gloves and rotated lower cook temperature raw animal foods below ground beef. Facility storage has greatly improved from previous inspections. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) properly labeled TPHC of fried onion strings marked for a time of 11 a.m. to 3 p.m. held at serving station at start of inspection at approximately 3:17 p.m. Fried onion strings were not in use at time of observation. CDI - Kitchen manager voluntarily disposed of past time TPHC product.

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 two (2) squeeze bottles of water and oil in a pan at the grill line with no labeling. All other spice containers and bottles were labeled appropriately. CDI - EHS used available date label to affix ‘water and oil’ label to pan holding bottles.

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 one (1) knife stored at dry storage shelving next to grill line with blade touching dusty shelving. CDI - EHS rotated knife to warewashing for appropriate washing rinsing and sanitizing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately six (6) metal pans at clean dish storage wet nesting. CDI - EHS separated out wet dishes and restacked them to improve air drying. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed three (3) boxes of table glasses in downstairs storage area in boxes set directly on the ground. Store clean equipment and utensils on shelves or risers at least 6 inches off of the floor.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observe one (1) stack of sealed boxes of clamshell packaging in downstairs storage area in boxes set directly on the ground. Store single service articles on shelves or risers at least 6 inches off of the floor.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed center dumpster with no drain plug in place. Contact waste management company to provide dumpster plug.

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. Observed floor tiles surrounding handwashing sink at grill area removed, exposing absorbent wood paneling beneath. Replace floor tiles such that absorbent material is not exposed. Note: Observed all other previously notated facility issues, including ceiling tiles and other floor tiles, addressed and in good repair.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one (1) employee single service cup with lid and straw stored above kitchen entrance hand sink, on high shelving, above adjacent prep table and clean utensil storage. CDI - EHS rotated cup to nearby, pre existing employee drink storage shelf.

6-301.14 Post a handwash sign at each handsink. Observed two (2) handsinks (grill line hand sink and one female restroom hand sink) without proper handwashing signage. CDI - EHS provided hand washing signage to PIC in English and Spanish; PIC affixed signs to kitchen grill handsink and EHS affixed signage to female restroom handsink). No other handwashing or handsink availability violations were observed at time of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) open commercial container of duck fat (with raw food handling instructions) stored over ready to eat cheeses in downstairs 2 door RIC. Observed opened three (3) open RTE food items (frozen corn, tortillas) stored below raw animal proteins (ground beef bins, repackaged raw shrimp) in walk in freezer. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) cartons of unwashed produce (strawberries and blueberries) on trays above ready to eat food (pretzel bites) in WIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) double stacked pans (salad lettuce in spring mix bin, chopped green onions in spring mix bin) in salad prep top unit. CDI - EHS discussed storage conditions with PIC; storage order was adjusted at points of cold holding to prevent potential contamination. EHS placed double stacked food pans into salad unit lower storage. EHS provided storage order guides for reach in coolers and WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of household ant spray at downstairs chemical storage. Per conversation with PIC, facility is under contracted pest control. EHS observed no signs of excess or uncontrolled pest entry. CDI - PIC voluntarily disposed of unapproved pesticide.

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 recently cooked Brussels sprouts cooling in prep sink under draining, running water (draining through large colander bowl) with ice wand placed on sprouts. EHS observed minimal cooling of sprouts under these conditions. CDI - PIC directed employee to don gloves, place sprouts on pan, and place in downstairs walk in freezer to improve cooling. EHS provided PIC with cooling charts for RTE and cooked food items. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed two (2) bins of boiled eggs in WIC stored in direct contact with ice and/or ice water. 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 one (1) heavily dented can of green beans intermingled with stored other, intact canned goods in dry storage. CDI - EHS and PIC discussed proper storage conditions of food items, including long term storage in water and ice. PIC pulled dented can and set below with employee drink storage at downstairs prep table, to be set aside for a vendor credit. Note: EHS observed actively dripping ceiling tiles adjacent to prep top stations, as well refrigeration line in walk in freezer, stored above frozen pan of presumably previously dripping coolant, stored above food. No contamination of food by these conditions (ceiling leaks, leaking water line) was observed at time of inspection; facility shall act to prevent potential contamination from these sources.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in minor food prep (Plating TCS foods and sauces with gloves, placing Brussels sprouts on trays, etc.) with no effective hair restraints.

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 one (1) to go single service sauce cup stored in labeled grill side salt bin. CDI - EHS donned glove and removed single service article. Utilize utensils with handles.

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 two (2) damaged floor tiles in downstairs prep areas (beneath slicer prep table, and clean dish rack). Observed three (3) actively dripping ceiling tiles (salad prep top unit, fryer prep top unit, and private room). Repair and maintain floors, walls, and ceilings throughout facility. REPEAT.

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 four containers of raw chicken temp at 43-46F at 1:50PM cooling from prep since 8AM. - CDI - PIC voluntarily discarded chicken. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed multiple TCS items holding above 41F in bottom portion of flip top unit across from grill and in lowboy unit near stairs leading down to WIC area (see temperature chart). - CDI - PIC voluntarily discarded all items holding above 41F. PIC contacted technician who came and added freon to units while EHS present. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed a wet wiping cloth stored on prep surface. - CDI - PIC moved wet wiping cloth to sanitizer bucket.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados on line for service with stickers present. Ensure avocados are washed prior to placing on line for service and stickers are removed during washing process.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed rusted shelving in WIC. Replace. - *NOTE: No point escalation due to previous issue being resolved.

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 floor tiles, missing baseboards, and water damaged ceiling tiles throughout facility. Repair or replace all damaged items.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn off faucet with bare hands and proceed to handle clean single-service gloves. CDI, employee rehashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw salmon stored over pasteurized eggs in walk in cooler. Improvement made since previous inspection. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed raw chicken above 41 degrees F in flip top prep cooler and chicken placed in unit at 9am. Observed corn and bean mix above 41 degrees F. See temperature observation chart. CDI, raw chicken voluntarily discarded. 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 .

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 salad mix with cut Tomatoe, open container of half and half, and pimento cheese not date marked. CDI, foods voluntarily discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed Ajax and bleach cleaner stored on top of dish machine. CDI, chemicals relocated for proper storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on rack. Observed debris accumulating in pans where single-service sauce portioned containers stored.

4-501.11 Maintain equipment in good repair. Observed faucet on left side of sink missing. Repair.

5-501.17 Provide a covered waste bin in female restrooms. Observed family restroom missing lid on covered waste bin.

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

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed queso and soup uncovered / unprotected in walk in cooler 2. CDI, employee covered. Repeat.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed raw salmon not reach 145 degrees F. See temperature observation chart. CDI, salmon placed back on grill to continue cooking to required temperature.

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 procedures for fried onion for 4 hour hold time TPHC but fried onion not discarded at 2pm per written procedures. CDI, onion voluntraily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held around waist of food employee and several wiping cloths on counter surfaces and hanging from sanitizer bucket. Maintained submerged in sanitizer in between uses.

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

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed far dumpster rusted on bottom and no longer leak proof. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed 2 drain plugs missing from dumpsters.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed employee fill pan with water for cooking broccoli on stove from handsink. Use the 3 compartment sink to obtain water for cooking purposes. - CDI - EHS discussed where to obtain water for cooking with employee and PIC. Employees used correct sink remainder of inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed buffalo sauce, boiled eggs, pico de gallo, and buffalo chicken dip uncovered in walk-in cooler. - CDI - PIC covered all items.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety - Observed fried onions held on time without written procedures in facility. - CDI - EHS provided PIC with TPHC written procedures form. PIC completed form while EHS present. 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 fried onions held on time lacking a time label indicating the time that is 4 hours past the point when the food was removed from temperature control. - CDI - PIC labeled fried onions with discard time.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed damaged ceiling tiles and black build up on walls near dish machine. Replace all damaged ceiling tiles. Clean or replace FRP board near dish machine if unable to clean. 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 light missing light shield in kitchen area. Replace light shield or replace light bulbs with shatterproof bulbs. Observed handsink nearest kitchen entrance not properly attached to wall. Caulk around sink to seal sink to the wall.

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 multiple TCS foods holding above 41F across top of all deli prep units directly across from fryer area (see temperature chart). Per PIC, air conditioner is broken and has been worked on multiple times over the last 2 weeks. Repairman scheduled to return in the morning to work on air conditioner again. Ambient air temperature reading 91F in kitchen during inspection. EHS recommended moving all items between 42-44F to bottom of prep units, walk in cooler, or freezer to quickly cool. All items 45F or above were voluntarily discarded by PIC. Until repair can be completed, facility placed on emergency TPHC for TCS foods in affected units. TPHC form completed while EHS present. - VR - Verification required within 3 days.

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. - REPEAT - Observed multiple containers of spices and squeeze bottles of water/oil not labeled.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed multiple water damaged ceiling tiles downstairs near dry storage area. Replace ceiling tiles.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink (open) stored above food prep surface near prep sink. CDI- Employee removed drink.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employees put on gloves before food handling without washing hands. CDI- employees removed gloves and washed hands.

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 on top interior of ice machine located in downstairs hallway.

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 container of flour that were not labeled. CDI- container were labeled.

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service straws that were not protected at bar area. CDI- straws were placed behind the bar. Observed single-service trays stored in kitchen area that were not inverted. CDI- trays were inverted.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Provide drain plug for dumpster.

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 dust from a/c vents, and ceiling tiles in kitchen area.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD employee health poster and outdated signed employee reporting agreement forms, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy to PIC of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector. 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 EHS selected one employee at random during inspection to discuss the establishment’s written employee health policy, however, food employee was unable to show or explain the 5 (now 6) reportable foodborne illnesses and the 5 symptoms related to foodborne illness. CDI- EHS took food employee and PIC to posted MCHD employee health poster and educated them both.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with a hard copy of the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

5-202.12 Provide at least 100F water at handsinks. Observed one of two designated handsinks in kitchen with a hot water temperature of 60F. EHS observe all other handsinks throughout establishment with hot water exceeding 99F. PIC called plumber, who arrived during inspection, to address issue. Plumber stated the hot water line to handsink is working properly, but the sinks water exchange valve needs to be replaced. Plumber stated he will return on 12-14-2021 with part to fix issue.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on downstairs can opener blade. CDI -PIC moved item to chlorine dishmachine to be cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of sausage gravy hot holding at 120F in hot hold cabinet. Per food employee, the food item was cooked today and should be hot holding in unit at 135F or higher. EHS observed container in cabinet without hot water under product to maintain temperature. CDI- PIC rapidly reheated the product to 195F within 10 mins.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw ground beef and cooked meatloaf cold holding in reach-in drawer below grill cold holding above 41F. Per PIC and food employees, all food items in unit should be 41F or below. Both also stated they just finished a big lunch rush and the drawers were constantly opened and items removed. EHS observed all other TCS food items in unit cold holding a proper temperatures. CDI- PIC removed items from unit and placed in walk-in freezer to cool to 41F or below. REPEAT. EHS elected to reduce points to half due to improvement throughout and issue was isolated to one unit.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed pico de gallo and cooked ham in walk-in refrigerator prepared today actively cooling in deep portions and tightly covered. PIC uncovered food items and left them in walk-in refrigerator. EHS came back to take a second temperature and the internal temperatures reminded the same. PIC then placed food items in shallow metal pans which helped quickly cool the items to below 41F prior to EHS exit. REPEAT. EHS and PICs went over several cooling methods that would benefit the cooling procedures. If this violation continues, EHS may require establishment to implement a RISK CONTROL plan for proper cooling methods and parameters.

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 accumulation of food debris and food residue on walls and floors (exposed and under equipment) throughout upstairs kitchen, downstairs kitchen, and bar area. Increase cleaning frequency to avoid build up. EHS recommends a deep cleaning throughout establishment. 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. Observed exposed, untreated wood attached to wall to securely hold up shelving in upstairs kitchen. Paint or seal all exposed wood so that the wood is smooth, easily cleanable and non-aborbent.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee handling raw chicken with gloved hands, then removed gloves and donned new gloves to handle ready-to-eat foods without handwash in between. CDI-EHS educated employee on when to wash and employee properly washed his hands. EHS stopped employee before they handle RTE foods, equipment and utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, pimento cheese, and chicken salad in middle expo unit cold holding above 41F. CDI-PIC voluntarily discarded all food items since they have been in unit since they opened on 08/09. The ambient temperature of the unit was measured at 39F and all other TCS foods were measured at 41F or below. Observed sliced cheese, raw beef and raw shrimp cold holding in grill area drawer above 41F. CDI-PIC moved all items to the freezer to quickly cool to 41F or below. EHS observed other TCS foods in drawer cold holding at temperatures below 41F. REPEAT PIC had both units turned down by maintenance during inspection. EHS believes the cold holding issue may be due to someone leaving the food items out at room temperature for a long portion of time. All units appeared to be working properly prior to EHS exit.

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 4 pans of cooked pasta cooling in prep unit tightly wrapped. CDI-EHS asked PIC what their normal procedures were for cooling and EHS was told to cool in walk-in cooler of freezer uncovered. PIC moved all products to freezer to quickly cool to 41F or below. Pasta was cooked and the cooling process started at 1:00 pm per food employee. EHS educated PIC on proper cooling parameters and methods. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies (possibly fruit flies) in downstairs area. EHS recommended contacting a licensed pest control operator to address issue.

4-501.11 Maintain equipment in good repair. Observed leak and water puddled in reach-in cooler at lower level. Observed drawer on grill area cold holding unit not properly closing due to gasket issue. Repair the leak in the reach-in cooler. Repair or replace the gaskets on the drawer cold holding unit. Repeat but different equipment issue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mac and cheese and pimento cheese in the WIC that was above 41F. Mac and cheese was prepped on 04-16 and pimento cheese was made 04-18.Raw chicken and Salmon that were prepped earlier today were also above 41F. PIC will call repair man out to look at the unit. All foods that were prepped today will be put into the reach in cooler units. CDI-items were discarded. VR for cooler will be done by 04-19-2021.

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 pico, chicken and dumplings, taziki sauce, and queso cooling with lids on. CDI-lids were removed from the containers to allow food to cool quickly.

4-501.11 Maintain equipment in good repair. Observed WIC not holding temperature for TCS foods. Foods in the WIC were above 41F. Mac and cheese and pimento cheese that were prepped n 04-16 and 04-18 were above 41F. CDI-foods were discarded and moved to a reach in cooler and freezer where they can cool. VR will be done by 04-29-2021

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso, sausage gravy below 135F in hot holding unit. PIC states that foods were brought over from another unit and the unit that they were in was not turned on. CDI-foods were reheated to 165 then placed into hot holding unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a pan of cooked noodles in the prep unit that were prepared 01-03-2021, but were not date marked. Observed cream and milk that was opened 01-03-2021 but was not date marked. CDI-pasta, cream, milk were properly dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed taziki sauce that had a date label of 12-28. CDI-item was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods in WIC holding slightly above 41F (42-43). This is the fourth cold holding violation in a row. Facility must meet compliance with cold holding. If facility is not in compliance by VR and next inspection, and ITS will be issued. WIC will be looked at. Foods must hold and maintain 41F. Shelf life shortened to 4 days.

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 sausages dated for 7/8. CDI- Date was wrong. Date changed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Brussel sprouts cooling in flip top cooler. CDI- Moved to sheet trays to properly cool.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal keys stored on shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf One knife had minor debris build up on blade. CDI- Taken to dishwasher to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso and onion rings held above 135F (see chart). CDI- Queso re-heated, onion rings converted to TPHC. Hold onion rings under TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods in WIC holding slightly above 41F (42-43). Repair man was on site to clean/work on coolers. WIC and all cold holding units must hold 41F or less. Food placed on a 2-3 day shelf life. VR to ensure compliance. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Mac and cheese cooling in pan tightly wrapped in silan wrap. CDI- Transferred to sheet tray to cool down in WIC.

4-502.11(A) Maintain utensils in good repair. Gasket in reach in cooler torn.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped into handsink by the grill line. Also observed food employee fill up container with water in handsink by kitchen door. CDI - Employees instructed on using handsinks ONLY for handwashing.

3-302.11(A) Separate the different types of raw animal foods. -P Observed one container of raw sausage stored above raw salmon in WIC. CDI - Items stored properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed black bean patties, cooked chicken, cooked meatloaf, and cooked crabcakes in cold drawers under grill maintaining temperatures above 41F. Also observed spinach in WIC at 44F; cut lettuce in 1st reach-in unit at 45F; cut lettuce, pico, sliced tomatoes, and pimento cheese all above 41F in 2nd reach-in unit. CDI - Items in cold drawer were cooled down using more ice bags, spinach was voluntarily discarded (from Sunday), cut lettuce in 1st reach-in unit was voluntarily discarded (from yesterday), and all items in 2nd reach-unit were taken to WIC to cool on ice (they were prepped an hour prior).

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 honey cilantro dressing with fresh garlic and oil mixture dated 9/4, chicken soup dated 9/10, ham chunks dated 9/7, cooked skinned fish dated 9/8, goat cheese dated 9/10. CDI - All items voluntarily discarded. Also observed in-house made queso, cooked crab cakes, and cooked sausage gravy all dated for 8 days. CDI - All labels were corrected to proper discard date.

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 detailed cleaning needing to be done downstairs by the drink cooler and on floor throughout the bar area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored above drinks in bar area and on top of customer food items in dessert reach-in unit.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Employee observed washing hands for approximately 10 seconds then donning gloves after handling raw meats. CDI. Instructed PIC to inform employee to wash hands more adequately. Employee rewashed hands for 20 seconds. Handwashing is imperative to preventing food borne illness. Suggestion to re-evaluate with cook line staff.

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 chopped lettuce cooling in the walk in cooler from 56F at 12:30 pm to 53F at 1:01 pm with a cooling rate of .10F/min; in order to achieve proper cooling a rate of .12F/min must be met. CDI. Lettuce was placed in walk in cooler and was cooled within thirty minutes to 37F. Repeat; de-escalated to half points; establishment has improved cooling cook foods but is still struggling cooling lettuce for salads. Educated PIC on cooling for produce at end of inspection. Will re-evaluate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits, green beans, sausage gravy, and Brussels sprouts holding below 135F (see temperature chart). CDI. All foods were reheated to 165F, and the Brussels sprouts were placed on time. Discussed future TPHC procedure for Brussels sprouts and fries.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, cooked chicken, raw salmon, pimento cheese, pepper/onion mix (cooked), lettuce, buttermilk mix, and goat cheese holding above 41F (see temperature chart). CDI. Ice bags were placed on meats, pimento cheese was split into portions to cool to 41F, and all others TCS foods were iced with ice bags and moved to the walk in cooler to cool to 41F during inspection. Repeat; half points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in large bus tubs in walk in cooler. CDI. Lettuce was placed in the walk in cooler to effectively cool. Split lettuce in portions, utilize ice baths, or place in walk in freezer to cool quickly. Repeat; full points as repetitive cooling method issue with lettuce.

4-501.11 Maintain equipment in good repair. COMMENT: Observed low cooler drawers on grill not closing properly effecting temperature; observed torn gasket on right side door of salad prep cooler causing air to flow into cooler. PIC to address and repair.

5-501.17 Provide a covered waste bin in female restrooms. 6-202.14 A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed no covers on trash cans in women's restroom. Observed non-working self closures on both women's restroom doors in dining area. Men's and family style restroom has self closing doors. Provide self closures. Repeat; half points.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. COMMENT: Observed missing drain plugs in dumpsters outside. Obtain drain plugs from waste management company.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. COMMENT: Observed missing light shield over lights above prep sink by fryers. Observed air vents contaminated with dust. The air vents are in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. COMMENT: Observed employee red bull stored intermingled with salad dressings in small reach in cooler. CDI. The employee drink was moved to the bar cooler with other packaged drinks.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf COMMENT: Provide paper towels at bar handwashing sink. CDI. PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm of chlorine sanitizer in the dishmachine at the bar. CDI. PIC contacted chemial company to bring sanitizer for dishmachine (it was almost empty and sanitizer could not be effectively pulled through the line). Chemical company brought sanitizer and dish machine was retested at 75 PPM of chlorine. Repeat.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P 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 chicken cooling from 1230 pm according to cooling log at 87F (checked at 217pm) in walk in cooler. Per conversations with the employees, chicken was taken off the stove at 1230 pm; not cooled to 135F at 12:30pm but approximately 30 mins later. Cooling log was inadequate and hard to track. CDI. PIC placed chicken in the walk in freezer to cool to 63F within thirty minutes barely making the two hour (135F to 70F ) cool time (1:00 pm to 3:00 pm). Observed macaroni noodles (made 1230pm) cooling from 50F (2:20 pm) to 49F (4:20 pm) in the walk in cooler. CDI. PIC placed in the walk in freezer to cool rapidly to 41F. Repeat. Full points; cooling needs to be addressed or a risk control plan/SOP will be made for the facility to follow at next inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed hamburger, beets, romaine lettuce holding above 41F but below 45F. CDI. The hamburger was iced down in the low boy, the beets and romaine were cooled to 41F by lowering the temperature of the salad cooler. NOTE: No points taken per state guidance as first inspection of the 2019 year however points will be deducted at the next inspection if out of compliance.

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 COMMENT: Observed several labels in the walk in cooler and the reach in prep units with date marking that reflects 8 day hold time vs 7 day hold time. Employees were marking foods i.e. black beans marked 3/20 to 3/27 boiled eggs, roasted beets marked 3/22 to 3/29, when they should be marked 3/20 to 3/26. The day you make or open a product counts as day one. Suggested to the PIC to just label foods with the day they are made as product turn over is high and typically don't last 7 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in large bus tubs, chicken cooling surrounded by thick fat in hotel pan in walk in cooler, macaroni noodles cooling in large bus tubs in walk in cooler. These foods need to be cooled using ice baths, smaller half portions, utilzing the freezer etc to reach the cooling/temperature times as stated in #18. CDI. The lettuce and chicken was placed in the walk in freezer to rapidly cool. The macaroni was placed in half portions in the freezer to rapidly cool. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. COMMENT: Observed several clean ice buckets stored on the floor in the back kitchen hallway. Store ice buckets off the floor in an area not subject to contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards on prep units are in need of resurfacing or replacing. Repeat. Half points as gaskets have been replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Observed buildup on the outside of the dishwasher in the bar area. Observed sticky residue on the gaskets of bar coolers.

6-202.14 A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. COMMENT: Observed non-working self closures on both women's restroom doors in dining area. Men's and family style restroom has self closing doors. Provide self closures. No points as low risk; please address.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. COMMENT: Observed loose trash at dumpster. Clean frequently.

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. COMMENT: Observed stained ceiling tile in back prep room. No points as low risk; please address. Owner has worked to replace floor in back storage room and other repairs.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.14 Handwashing Signage - C COMMENT: Observed debris in bar handsink. Did not observe employee dumping in the handsink however debris noted indicates potential use of handsink for dumping; no points accessed; CDI (corrected during inspection) held conversation with owner and bar employee. Observed no handwash sign at kitchen handsink beside three compartment sink. Provided the owner with a handwash sign for the kitchen sink.

3-302.11(A) Separate the different types of raw animal foods. -P COMMENT: Observed beef over raw egg mix in the walk in cooler. CDI (corrected during inspection) by kitchen manager (KM), who moved the beef below the raw egg mix.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -C Observed 0 ppm quaternary sanitizer in sani bucket in the kitchen. Observed 0 ppm chlorine sanitizer in bar dish machine. CDI, the quaternary sanitizer was refilled in the kitchen three compartment sink and the chlorine sanitizer in the bar dish machine was tested at 100PPM after priming sanitizer.

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 gravy cooling in the walk in cooler for more than two hours at 76F. Observed chicken cooling slowly (partially covered) in the walk in cooler at 89F from cooling starting after lunch period around 3 PM and according to cooling calculator, was not cooling at appropriate cooling rate; CDI the gravy was voluntarily discarded and the chicken was uncovered to meet correct temperature. 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 In the walk in cooler, observed chicken cooling in pan with partially covered with foil, and gravy cooling in pan in ice bath that was not adequate (was not touching the surface of the gravy container at all). CDI, the gravy was voluntarily discarded as the time for cooling did not meet the correct parameter (past two hours to get to 70F based on PIC discussion); the foil on the chicken was removed to cool quickly. Repeat.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: The facility has improved on labeling the dry ingredients and sauces in the kitchen. Continue to label dry ingredients, even the smaller portion dry ingredients such as kosher salt, pepper and Cajun seasonings. CDI the KM labeled these during the inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. COMMENT: Provide an effective door sweep for the downstairs restaurant entry door as a gap in the door and the door frame was noted which may allow for pest/rodent entry.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed split gasket on reach in fry freezer door torn. Observed split gasket on reach in prep cooler doors. Replace as necessary. Observed worn cutting board at the grill prep cooler.

5-205.15 Maintain a plumbing system in good repair. COMMENT: Provide metal topper for the handsink faucet downstairs in the prep room as it was noted leaking during the inspection.

6-202.14 A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. COMMENT: Observed non-working self closures on both women's restroom doors in dining area. Men's and family style restroom has self closing doors. Provide self closures.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. COMMENT: Observed wooden pallets and loose trash in dumpster area. Continue to monitor and remove to the premises. Obtain a drain plug for the outside trash dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair; 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring in dry food storage with broken floor tile. Observed loose baseboards throughout the bottom basement storage area and wooden baseboard/frame that needs to be sealed. Observed stained ceiling tile in back prep room. Observed food debris on walls beneath the three compartment sink and walls below the dishwasher. Observed dust debris on ceiling tiles surrounding air vents in the kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed unopened water bottles being stored on shelving far right corner. Make sure to store bottles correctly to ensure contamination does not occur of food, equipment and utensils. REPEAT. Bottles had not been opened yet but if seen in future inspection points will be deducted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee dumping at hand sink. CBI Reviewed with PIC to ensure hand sinks are only used for hand washing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels empty at bar sink and far left sink in kitchen. CDI PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils, tongs, pans, baking skillets,ramekins and slicer being stored clean with food debris on it. CDI Items returned to ware washing. REPEAT

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 mac and cheese that was prepared yesterday still above 45 degrees. CDI Product was discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce prepared yesterday still holding above 45 degrees. CDI Product was discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed house-made pickles dated for 8/22. Observed beets dated for 8/31 holding above 41 degrees. Observed milk without date marked. Observed mozzarella without date marking. CDI Product was discarded. REPEAT Points decreased due to improvement. Observed product made today being date marked for 9/5 and product prepared on 9/3 dated for 8/3. CDI PIC corrected dates. Make sure all food employees are on the same page with date marking.

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 tomatoes tightly covered in walk in cooler after preparation reading above 45 degrees. CDI Product was open to allow venting. Tomatoes were then taken upstairs still above 45 degrees and tightly covered. CDI Product was discarded. Observed mac and cheese that was missed cooling stored in a large pan plastic container. Observed lettuce tightly packed in container that was missed from last night. CDI Both items were discarded. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles containing oils and aqueous solutions not labeled. Make sure to label all working containers of food once removed from original packaging.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the downstairs prep area. Make sure to have pest control address.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out so sanitizer will work effectively.

4-501.11 Maintain equipment in good repair. Observed salad flip top unit with standing water in bottom of unit. Make sure to keep in good repair. Observed split gaskets. Make sure to keep in good repair. 4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be corrosion-resistant, non absorbent and smooth material. Observed unsealed wood being used in kitchen on areas where food contact surfaces are being stored. Make sure to replaced as required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build-up in reach in units, sides of equipment, shelving, heating lamps etc. Make sure to increase cleaning frequency.

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 flooring in dry storage missing tiles and not smooth. Observed absorbent ceiling tiles in area where food preparation is occurring. Make sure to keep in good repair. REPEAT. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed holes in walls throughout establishment. Make sure to keep smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse at time of inspection hanging on clean rack. Observed cell phone being stored in pan on shelving with food ingredients. Make sure to have designated area for employee belongings. REPEAT 6-303.11 Intensity-Lighting - C The light intensity shall be at least 50 foot candles where employees are working with food, utensils or equipment. Observed lighting in downstairs prep room less than 50 foot candles. Make sure to provide adequate lighting. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed shield missing from light over prep sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored above food prep surface unit (water bottle). Observed employee beverage stored above fridge unit for creamers. Make sure to have a designated area for employee beverage. REPEAT.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee touching sanitizer bucket wearing gloves then while wearing same gloves then proceed to touching salad with gloved hands. CDI Food employee stopped and salad was discarded. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above RTE foods. CDI Provided storage order and redid storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on ice machine plate. Make sure to increase cleaning frequency. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on the slicer. CDI Slicer was broken down and cleaned. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding below 135 degrees. CDI Product was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several products cold holding above 45 degrees. CDI Product was assessed based on holding time; most product was able to be cooled back down. Remaining was discarded. REPEAT Product was cold holding in flip top unit: Cheddar cheese 54 leaf lettuce 49 mozzarella 52 corn 57 cheese 47 confit chicken 51 crab cakes 53 black bean burger 49

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 buffalo sauce 8/16, corn salsa 8/16, shrimp stock 8/15, chicken nacho 8/16. CDI All product was discarded. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 bottles containing toxic substances not labeled. CDI All bottles were labeled. REPEAT. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed bottle of tyenol stored above food preparation area and creamer fridge. CDI Bottle was relocated.

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 establishment tightly covering product while cooling in the walk in cooler (Shrimp, salmon, tomatoes). CDI Product was uncovered and cooled down. REPEAT Shrimp @ 1:50 pm 56 Shrimp cooling @ 3:00 pm 44 Salmon @ 1:50 pm 53 Salmon cooling @ 3:00 pm 48 Tomatoes @ 1:50 pm 66 Tomatoes cooling @ 3:00 pm 56

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch while performing food preparation. Make sure to remove when performing food preparation. REPEAT.

4-502.11(A) Maintain utensils in good repair. Observed utensils damaged. Make sure to keep in good repair. REPEAT Points not escalated due a few utensils. However next inspection if seen, points wil be deducted.

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 floors throughout which are smooth and easily cleanable. Make sure to keep in good repair. **REPEAT Low risk, floor is mostly damaged in downstairs (shared space with nonpermitted area). Points not escalated due to this.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored above food preparation flip top unit. Make sure to store in a designated area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored above clean equipment. 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 food employee going from dirty to clean without hand washing. CDI Food employee stopped and directed to wash hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employees not using a protective barrier to turn off faucet. CDI Food employees stopped and reviewed correct hand washing policy.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in hand sink. CDI Reviewed with PIC regarding hand sinks and PIC directed food employees to not use hand sink for any purpose; ice was clean from sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on front of ice machine plate. Make sure to increase cleaning frequency. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed build-up on the back part of the slicer. CDI Slicer was cleaned by 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 sausage gravy that was prepared today at 9 am and cooling in wic still above 45 degrees. CDI Product was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed in-house buffalo sauce (made with butter), honey butter, confit, black bean burger, pasta, cheese, and pimento cheese cold holding in pull out drawer, flip top unit and at room temperature respectively. CDI Items were able to cool down due to time/temperature parameters. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed house pickles (hot brine) dated for 6/5. Observed skinned chicken dated for 6/12. CDI Product was discarded. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several bottles containing toxic substances that are not labeled. CDI PIC had all bottles labeled 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 food establishment using flip top units and close containers to cool food. CDI Product was moved to walk in cooler and product was left uncovered.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and flies throughout establishment. REPEAT Food establishment is having property treated once a month, due to trying to control pest points not increased.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. At time of inspection, observed all food employees without proper hair restraint. Observed food employees wearing watches/bracelets. Make sure food employees remove all jewelry when performing food preparation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on food preparation surfaces. Make sure wet wiping cloths are store in sanitizer between use.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils being stored in between flip top units and sides of equipment. Make sure to store in a clean area.

4-501.11 Maintain equipment in good repair. Observed pull out drawer reading 46 degrees. Observed during inspection, unit had dropped to 42. **Have maintained for 1/1/2019. 4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed missing air thermometers in a few cold holding units. 4-502.11(A) Maintain utensils in good repair. Observed damged utensils that are no longer able to clean/sanitize. Make sure to replace.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed significant debris at waste area. Make sure to keep clean. *Shared area, will follow up with other food establishments within next visit.**

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls beside hand sinks and food preparation with food debris. Make sure to increase cleaning frequency. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles in dry storage. Observed damaged floors throughout which are not smooth and easily cleanable. Make sure to keep in good repair.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Salmon onsite today that is offered undercooked to customers is from Sysco and the facility had a 3 Fish parasite letter. Sysco invoice had the salmon on it and the company was called to see who their distributor was, and it was not 3 Fish. Letter obtained from Sysco for their product and it has met the rules. Before serving a Salmon from a new source, a letter ensuring the product is parasite free must be obtained for the facility to know it is safe to undercook. cdi- letter aquired and emailed to PIC. PIC must keep onsite as long as this is the salmon being used.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ranch dressing and over chickenand dumplings in another cooler- cdi both batches of eggs were moved to the bottom shelf below all ready to eat foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat. sanitizer in the bottle at the bar was at <50ppm and so was some in the kitchen-cdi both refilled so they were between 150-400ppm. Change bottles out daily and highly recommend increasing the concentration coming out at the sink. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dried food on veggie peeler and slicer today and on wooden press- cdi sent to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items in the top cold drawer holding at >45F today- cdi ice bags put on meats and they fell to <45F during inspection. TCS items in flip top were stacked too high and were holding at >45F- cdi PIC discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed black bean burgers stored between 41-45F and over 4 days old- cdi product discarded. Observed black beans >7 days in the walk in - cdi discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some gnats in facility today.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed build up in the ice scoop container today. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some dishes stacked wet today.

4-501.11 Maintain equipment in good repair. Rusted racks in the walk in cooler- thank you for new racks in the beer cooler.,

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed multiple santizer bottles at 0-50ppm quat. cdi all refilled with 200ppm quat during inspection. Observed build up inside of the icemachine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Chicken stock was cooling overnight and still had not reached 45F or less- cdi product discarded. Huge improvement on almost all cooling foods- keep working on stock coolinig temps and practices.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unnknown chemical labeled as water-cdi label removed and chemical dumped out.

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 Chicken stock had cooled overnight in a very deep portion, covered in a plastic container- cdi both containers discarded. Most foods cooled correctly- huge improvement.

4-501.11 Maintain equipment in good repair. Corroded metal on the exterior of the walk in cooler and rusted racks in this cooler. Equipment repairs are continuing.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed grease on the ground around the grease bin.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Ceiling and flooring look much better. Keep working downstairs on missing baseboard(at back handsink) and hole in wall(near ice machine), and other small areas like outlet covers etc.

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 queso, mac cheese, chicken stock, and lettuce that had been cooling from the night before or two nights before and still had not fallen to below 45F- all discarded to correct.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato cakes holding on top of the oven at <135F- reheated inside of oven to >165F to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the 2 door reach in holding TCS foods at >45- products just prepped cooled down in walk in and others discarded. Refrigeration throughout looks so much better today.

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 stocks, sauces, and lettuce cooling in very deep portions inside of tightly covered plastic containers. Discussed the need to use proper cooling methods and use thermometers to make sure product is 45 before being placed into such a deep container. Lettuce that was prepped this morning was in a deep portion and tightly covered as was the pasta that was cooked this morning. Both placed onto cooling trays and rolled into the walk in to continue a quicker cooling process.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the facility today but they have been reduced a lot. Staff has had treatments, cleaned and sealed up drains. Keep up the good work on this front.

4-501.11 Maintain equipment in good repair. Observed rusted racks in dry goods room and a rusted beer cooler. A lot of racks have been replaced throught the facility.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a couple holes in walls today and some missing baseboard. The downstairs is volumes better after the repairs have been made, thank you.

Observed raw eggs and raw bacon stored over the bbq- bbq moved to beside of these products to correct. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed queso containers stored on top of the oven today waiting to be reheated. This process must be sped up so these products can reach 165F within 2 hours of that process beginning(being pulled out of refrigeration). Have staff only pull out what they have room to actively work with/heat. 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P

Observed a large batch of lettuce that had been cooling overnight and still had not reached 45F or less- discarded to correct. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P

Observed two pans of raw chicken holding at >45F and were there from the night before- both discarded by PIC today. This cold drawer is not working properly due to the AC being out- repair and VR within 10 days. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed queso that was made on the 11th- all containers of this batch were discarded to correct. Observed foods in the walk in cooler holding at 43F- boiled eggs and green beans were made on the 14th. If holding foods between 41-45F, they can only be held 4 days. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF

Observed lettuce from last night and lettuce from this morning cooling in deep portions inside of plastic bus tubs and were tightly covered. Last nights lettuce was discarded and todays was broken down in to multiple thin metal pans to continue cooling quickly. 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 gnats in the facility and pests in the grease trap room- reduce leaks, crevices, and increase cleaning. Provide a door sweep at the grease trap room door. 6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed food being prepped under a broken ceiling with loose plaster present above the food. Food prep moved and is not allowed in this room until loose plaster is removed. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed a handle-less scoop in dressing- removed to correct. Observed a soiled ice scoop holder. 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 rust on the exterior of the beer cooler. Observed dark grooves in cutting boards. Observed a torn gasket on the waitstaff low boy. 4-501.11 Maintain equipment in good repair.

Observed build up on fryers and walk in cooler gasket. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a lot of unused equipment/utensils in the basement that are stored on the floor and are a rodent harborage area plus hard to clean. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

Observed a falling in ceiling in the basement, loose/missing baseboard, holes in walls throughout. Clean floor in dry goods room- major build up. Observe an acoustic ceiling tile downstairs outside of the walk in and they need to be vinyl. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed lights not working in downstairs prep room. Observed lights not shielded in the downstairs prep and outside of hte walk in cooler. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed two open employee drinks on the line where food was actively being prepped- drinks discarded to correct. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed the dishwasher not sanitizing today. Repaired during inspection and dishes recently washed were run through again. Observed the two bottles of quat sanitizer at 0ppm today- they were refilled wtih quat that was between 200-400ppm. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Observed 3 pieces of fried chicken in a batch(the breast pieces) not reach 165F. These were put back into the fryer until they rose above 165F. Recommend dropping larger pieces first before putting in thighs. Employees need to be checking final cook temperatures, especially on large pieces of meat. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed multiple TCS foods setting out on the counter today out of temperature. Staff placed them on the stove to reheat as the ovens were already full with product and put gravy in the warmer drawers. These foods were checked again during the inspection and were not rising in temperature enough. Staff was then asked to speed this process up so that these products could reach 165F during the 2 hour window needed to use them. All products reached 165F except for one pan of grits that were discarded. 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P

Observed grits made day before holding at >45F today- all three containers discarded today to correct. 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 some TCS items in the walk in cooler holding at 42F and they were >4 days old- products discarded today(corn/black bean mix, cut tomato, tomato sauce). 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF

Observed grits that had been cooling overnight in a deep portion that was tightly covered and the pans were stacked upon one another. Products discarded. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf

Observed dry goods in storage bins not labeled today. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

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

Observed pots stored on a soiled shelf and a small amount of build up in the ice scoop container. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dishes stacked wet. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed mulitple holes in wall, loose/missing baseboard, broken tile, ceiling in bad repair etc. Observed build up on the basement floor. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed lights in the basement near walk in coolers that have no shielding on them. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottles of sanitizer at 0 ppm. CDI - PIC refilled at 150 ppm quat sanitizer. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in the soda nozzles at the bar. Clean with brush when exterior coverr rremoved to avoid buildup. -1.5-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked to 161F and shrimp cooked to 141F. CDI - PIC heated both to 165F. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled sanitizer containers in the kitchen and in the dining room. CDI - PIC labeled these. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats throughout the facility. Maintain and increase as necessary pest control schedule. -1- REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed server plating food without hair restraint. Wear either a hat, visor or hair net to restrain hair. CDI - Server discontinued food service. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans to the right of the dishwasher on drying shelf. CDI - Pans were separated to air dry. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper towel rolls stored under restroom handsink drains. Keep away from wastewater sources. -0-

4-501.11 Maintain equipment in good repair. Observed malfunctioning reach in the basement. Repair. -0-

5-103.12 Provide water under pressure to all fixtures.-Pf Observed low pressure at first kitchen handsink. Repair. -0-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed two of three dumpsters missing the draing plug. Replace drain plug. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Observed absorbent ceiling tiles in the restroom. eplace these with nonabsorbent ceiling tiles. -0- 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed FRP board separating under the downstairs handsink to the right of the rreach in coolers. Repair.

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 food employee with gloves on hands leave the cook line, go downstairs into base food prep areas, return upstairs for food prep without washing hands. CDI - PIC instructed hand washing when changing stations. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food debris present and slicer has not been used. CDI - PIC cleaned slicer. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in prep cooler overnight at 48-51F. CDI - PIC took cooler out of service, voluntarily discarded foods and then contacted service tech for repair. -1.5-

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 six metal containers cooling overnight in a deep long metal pan. CDI - PIC voluntarily discarded these. Method adjusted to shallow sheet pans or leaving these directly on the shelf. -.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats congregating around the drains throughout the facility. Maintain and increase frequency of pest control to remediate the issue. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed clean utensils on storage rack in holderr with handles down. Invert these. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup on the legs of the dishwasher. Clean. -0-

5-501.19 Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location - C Observed grease trail leading from the used oil rendering tank. Have hauler use an absorbent material to removed liquid waste after emptying the container so that effective parking lot cleaning can resume. -0-

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed remuloude date marked 5/15, bacon remuloude date marked 5/14, and pimento cheese date marked 5/17. Dispose of TCS RTE foods within 7 days if 41F or below and 4 days if 42-45F. CDI-disposed of 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed pan of jack cheese not date marked. CDI- PIC positive when cheese cut, item date marked.

7-102.11 Common Name-Working Containers - PF Observed spray bottles without common names. CDI-bottles labeled.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoop stored in dirty container. **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. CDI- scoop and container washed.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed red sangria, white sangria on floor of WIC. Bottled alcohol and mixers stored on floor in liquor cage. **4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed grease dripping from grease container and exterior hood fans. Grease in parking lot.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed ceilings stained and in disrepair in downstairs areas. . -.5- 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 baseboards in basement. Area is exposed. Close with baseboard moulding.

6-202.11 Light Bulbs, Protective Shielding - C Observed lights not shielded or shatterproof downstairs. **6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on three of the six beverage nozzles in the bar. CDI - PIC took nozzles to dish room to clean. -1.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lips on styrofoam cups exposed in wait beverage station. CDI = PIC pulled plastic up over lip area. -.5-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed tables, chairs and other items in basement that are not necessary to operations. Remove these items from the facility. -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 damaged baseboards in basement. Area is exposed. Close with baseboard moulding.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soda nozzle in the bar with buildup present. CDI - PIC cleaned nozzle. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad lettuce and cheese in prep coolers upstairs at 348-56F. CDI - PIC had items place din walk in cooler to cool. -1.5-

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 sauce cooling in deep portion in the reach in cooler and lettuce cooling with the lid on in a deep portion. Also observed cheese recently restocked out of temp cooling in the prep unit flip top. CDI - All items vented or moved to walk in cooler to cool. REPEAT -1-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed condiment squeeze bottles and small pans of spices without labeling. Label these items with the common name of the item. REPEAT -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed clean utensils drying in a rack with food contact surface up. CDI - PIC had utensils rearranged and rewashed. -.5-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tiles in employee restroom on floors, walls and ceilings that are not smooth. Make these smooth by installing smooth caulking and grout between tiles. -1- REPEAT

6-303.11 Intensity-Lighting - C Provide adequate lighting in all areas of facility where required. Observed blown lights under hood. Replace these. -.5- REPEAT

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed cook wash hands for less than 10 seconds and then turn off sink knobs without a barrier. CDI - PIC had employee rewash hands for appropriate amount of time. -4- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one set of tongs stored as clean with food residue present on food contact surface. CDI - PIC moved to dish area for cleaning. -0-

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 one pan of cooked beans without date marking in walk in cooler. CDI - PIC placed label on product. -1.5- 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 deep container of cooked beans with date marking 09/01/2015. CDI - PIC placed correct date on product.

3-202.12 Additives - P A food facility may not put additives into foods without obtaining the appropriate variance from the Control Authority. Observed four containers of pink salts present in the facility at the time of inspection. This facility does not have approval to use pink salt in any dishes they prepare. PIC stated the pink salt was used in an experiment to determine if it would work in the facility. CDI - PIC advised to discontinue using pink salt in the facility and if it is not in use, it should be removed. -.5-

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed liquid cleaner stored on top of downstairs ice machine and medicine chest stored about orange juice in downstairs storage area. CDI - Both items were moved to avoid contamination. -.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep container of pasta at 80F in downstairs reach in cooler with a tight fitting lid. CDI - Container vented and suggested spreading out portions into thinner densities.-1- REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles in salad prep area with sauces inside that are unlabeled. Label working containers with the common name of item. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed long beards on two food employees. Wear beard guards while plating foods. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on cleaned table between uses. Place wet wiping cloths in sanitizer between uses. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on drying shelf. Pans were separated for air-drying. -0- 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed silverware with backsplash present on food contact surface.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed silverware with food contact surface facing up. Invert so that utensils are picked up by the handles. -0-

4-501.11 Maintain equipment in good repair. Observed peeling shelves throughout facility. Observed split gasket on prep cooler in kitchen. Replace or resurface shelves and replace gasket. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the interior of dish machine. Clean often enough to prevent buildup. -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 broken tiles under shelving downstairs. Replace broken tiles. -0- 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the wall underneath pre-rinse sink of dish machine. Clean along wall, particularly along the route of the water pipe.

6-303.11 Intensity-Lighting - C Observed dim lighting over slicer downstairs and blown lights over the stove and fryers. Replace blown lights in all areas and repair light that does not work near the reach in cooler downstairs. -.5-

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 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed workers use clean hands to turn off faucets, rather than a barrier. Observed worker move from dirty dishes to clean dishes without hands. CDI- behaviors corrected with education and rewash

6-301.14 Post a handwash sign at each handsink. Observed 2 sinks in need of handwashing signs, left with PIC.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed pallet of flour under severe ceiling damage, CDI, moved while onsite.

. 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed baked beans at 68F in warmer, gravy 64F, in warmer. Reheated to 174F and boiling respectively.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed newly printed brunch menu lost the asterisk for undercooked offerings, i.e. burger, salmon, egg. PIC will hand mark the brunch menus until a reprint is completed. Observed process begin while here.

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 leafy greens densely packed into plastic bags, cheese trays wrapped tightly. Allow products to cool.

3-501.13 Use approved thawing methods. Observed shrimp thawing under running water at 80F. CDI- product pulled and panned for cooling in the walkin.

.4-502.11(A) Maintain utensils in good repair. Observed fryer baskets, tongs in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fryer area w/grease deposits, in need of general cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed out the backdoor back up of trash and storage.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed back area in need of cleaning and removal of items not pertinent to business.

.2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on duty not certified. PIC registered for class five days from inspection while EHS on site.

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4-602.11 Clean the equipment and utensils as required to avoid contamination. -P: Obvserved pink and black build-up on interior of ice machine. Verification of cleaning needed in ten days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found one item, raw shell eggs in flip top 50 F. PIC volunatarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. : Observed open container of salt unlabeled. Label cooking oil bottles.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed damp cloths on surface3s in kitchen and in dining area.

.4-501.11 Maintain equipment in good repair. Observed shelves in walk-in cooler significantly rusting.

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

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on duty not certified.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed two items, chicken salad and sauteed peppers above 45 F. CDI- voluntarily disposed of items.

.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 chart used for fried chicken holding not filled out today. Observed chicken in holding area. CDI- disposal.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed container labeled as quat sanitizer with yellowish liquid as contents. Unidentified by PIC. CDI- disposal of entire container and contents.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Observed deep volume of pasta cooling while tightly covered. Observed chopped tomatoes cooling while tightly covered. CDI- vented both.

.6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed mold and slime build-up on plumbing behind ice machine. Debris build-up behind and under equipment.

3-402.12 Records, Creation, and Retention - PF: Retain mussel tags for 90 days after product is sold or discarded. Mark retained tag with date sold or discard of product.

3-501.14 Cooling - P: Found grits, pasta from previous day in dense volume tightly covered 57 F. Pot roast from previous day 57 F. CDI- discarded.

7-102.11 Common Name-Working Containers - PF: Label sanitizers with type. Do not mix different sanitizers in same container.

3-501.15 Cooling Methods - PF: Do not cool foods in dense volumes and tightly covered. Use ice baths, cooling equipment, reduced volumes to effectively cool foods. Found pot roast , grits, pasta cooled by ineffective means. CDI- discussion and discard of product.

2-303.11 Prohibition-Jewelry - C: Employees working with food shall not wear jewelry on hands, arms, or wrists. Observed employees with wrist bands.

4-302.14 Sanitizing Solutions, Testing Devices - PF: Maintain sanitizing solutions in 3-comp sink at approved levels. Observed sanitizer above 400 ppm Quat in sink. CDI- emptied and reset sink sanitizer.

6-501.12 Cleaning, Frequency and Restrictions - C: Observed better and more frequent cleaning needed on floors, especially in downstairs storage areas. Food debris and standing water behind ice machine.

6-303.11 Intensity-Lighting - C: Provide lighting at required levels in food prep and storage areas. Observed light fixtures not functional in downstairs storage area. Light fixture removed from drink station near bar.

2-401.11 Eating, Drinking, or Using Tobacco - C: Store employee drinks where accidental contamination of utensils or linens cannot occur. Observed staff wrapping utensils in linens at bar with drinks on same surface.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Provide separation of handsink and adjacent table where to-go orders are boxed. Verification needed.

3-403.11 Reheating for Hot Holding - P: Reheat TCS foods to 165 F or above before placing in hot holding equipment. Found steak / mushroom soup in holding equipment 122 F. Soup was made previous day. CDI- soup reheated on stove to 165 F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Found cooked shrimp and chopped tomatoes from overnight in salad cooler above 45 F. CDI- both voluntarily discarded.

3-304.14 Wiping Cloths, Use Limitation - C: Containers of sanitizer for storing cloths shall be stored off the floor. Observed containers on floor in kitchen.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Store dispensing equipment and utensils in a clean location. Found ice scoops in holder with water / mold / slime buildup in holder. CDI- scoops and holder taken to cleaning process.

6-501.12 Cleaning, Frequency and Restrictions - C: Clean floors and walls with a frequency sufficient to prevent buildup of food and molds. Observed wall buildup on walls at 3-comp sink and adjacentr handsink.

2-103.11 (M) Person in Charge-Duties - PF: The PIC shall ensure that all employees are informed of their responsibilities of reporting certain aspects of their health. Observed health forms for some employees unavailable. Verification needed.

3-402.11 Parasite Destruction - P: Provide letter of parasite destruction or documentaion that salmon in facility is farm-raised / pellet fed. Verification needed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Properly clean utensils and equipment including sanitizing step of process. Observed dish machine in use and not sanitizing. CDI- on-spot training for dish washer and priming of machine to operate properly.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PProperly date mark TCS foods with date prepared. Promptly dispose of TCS foods that exceed the maximum time/ temper holding time. Observed pot roast, bread pudding, queso, not date marked in cooler. CDI- marked. Observed diced tomatoes in marked container 11/2. CDI- marked Observed rumoulade sauce exceeding seven days from prep. CDI- discarded.Verification needed.

7-102.11 Common Name-Working Containers - PF: Properly and accurately label containers of chemicals. Observed glass cleaner in bottle marked as Sanitizer. Glass cleaner in unlabeled bottle. Clear liquid in bottle labeled glass cleaner. CDI- bottles properly labeled. Sanitizer label removed and glass cleaner label put in its place.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Do not store food on the floor. Observed boxes on freezer floor. Keep foods covered while in storage. Found uncovered bread pudding in cooler. Uncovered dry foods in dry storage.

3-304.12 In-Use Utensils, Between-Use Storage - C: Do not store cutting utensils in crevices between cutting boards and prep coolers or crevices of prep coolers.

Observed better and more frequent cleaning needed on walls in dish machine area. Puddles water with build-up on floor behind ice machine in basement. Reattach drainboards of dish machine to wall with caulk after cleaning. Observed some base tiles detaching in basement.

2-301.14 When to Wash: Wash hands when moving from working with raw animal foods to ready-to-eat foods: Observed employee preparing to put on gloves between working with raw chicken and ready-to-eat food. CDI- stopped employee and had him wash hands.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation: Effectively separate raw animal foods to prevent accidental cross contamination. Observed raw fish over pretzels in reach-in cooler. CDI- moved to proper location.

3-501.14 Cooling: Cool foods from 135 F to 70 F in two hours and from 70 F to 45 F in four hours. Observed pasta, cheese sauce, mac and cheese at 50 F tightly covered from two days previous. CDI- all cooked foods out of temperature voluntarily discarded.

3-501.19 Time as a Public Health Control: When holding food on time instead of temperature, label all batcheds of food with time removed from temperature control and time to be discarded. Observed fried chicken chart incomplete. CDI- left time holding document.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Provide approved Consumer Advisory on all menus for raw or undercooked animal foods. Observed menus without approved CA, but menu to be printed was produced, and stickers to go on existing menus were made and affixed during inspection.

7-102.11 Common Name-Working Containers: Properly label all chemical containers. Observed bottle of sanitizer unlabeled. CDI- labeled.

3-501.15 Cooling Methods: Cool foods by approved means to acheive temperature parameters. Observed foods tightly covered in walk-in cooler at 50 F from previous days. Observed inadequate ice baths used for cooling. CDI- added ice to ice baths, discarded covered foods.

3-305.11 Food Storage-Preventing Contamination from the Premises: Provide large containers for atorage of panko in dry storage.

3-304.14 Wiping Cloths, Use Limitation: In between uses store cloths in an approved sanitizer. Observed cloths damp laying out on surfaces.

Observed some shelving in walk-in cooler to be peeling and rusting. Replace or have professionally epoxy-dipped.

Replace missing tiles in basement where mop sink leak caused damage.