BAD DADDY'S BURGER BAR

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed grilled onions measuring at 85F after two hours of cooling, according to PIC. Observed Jalapeno ranch measuring 62F after 4 hours of cooling, according to PIC. CDI: Both items 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in front left prep unit at prep line with temperatures of 45F-50F. PIC stated that these items are put in the cooler every morning and are stored in the WIC over night. EHS observed ambient temperature of unit at 40F. Items had been in this unit for 4 hours or more, according to PIC. Observed hot dogs and cheeses in cheese RIC with temperatures above 41F. Unit was measuring 35F. PIC stated that these items were possibly pulled out of refrigeration to arrange cheeses in containers. PIC unable to verify how long these items were out of temperature. CDI: PIC voluntarily discarded all TCS foods that were above 41F. PIC put in a work order for prep unit and will use emergency TPHC until unit is functioning properly and holding foods at 41F or below. Verification visit required within 3 days to ensure food is in temperature compliance. EHS gave PIC TPHC procedure sheet to fill out and EHS reviewed procedures for emergency TPHC before end of inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 no dates on TCS foods at prep line. PIC stated that they are stocked from a larger dated batch in the WIC. EHS discussed date marking the TCS foods on the prep line to reflect prep date in WIC. CDI: Foods dated to match their larger batch prep dates. Non-dated Items in left prep cooler discarded due to temperature violations. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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 house made chipotle ranch, regular ranch held on TPHC near server line and milkshake mix in machine held on TPHC without written procedures. EHS observed that the items were marked with TPHC start times. CDI: EHS provided TPHC procedure sheets for items. PIC filled out procedure sheets and EHS reviewed. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large portion of grilled onions cooling in WIC on a sheet pan that did not meet cooling parameters. PIC and EHS discussed different cooling procedures to ensure onions are cooled quickly. Observed macaroni large deep covered container of macaroni noodles cooling in WIC. Macaroni cooling rate insufficient. CDI: PIC voluntarily discarded grilled onions and moved macaroni to WIF uncovered to continue cooling. EHS observed macaroni cooling quickly before end of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 multiple sauce bottles at cook line without labeling. CDI: Employee labeled bottles.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados in prep unit with sticker still present. EHS discussed proper produce wash procedures and sticker removal. CDI: PIC instructed employee to rewash and remove stickers.

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 low grout in the kitchen near the dish washing room and cook line. REPEAT

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash sign for the bar.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Manager stated that soft serve ice cream is dispensed every night, held in the walk-in cooler and then refilled each day. EHS provided a 2010 Memorandum stating that soft serve cannot be dispensed and re-run. CDI - Product was voluntarily discarded and facility will no longer re-run soft serve.

3-DAY VERIFICATION REQUIRED 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed 0ppm chlorine sanitizer in the dish machine. Manager called technician to repair during inspection. Establishment uses plates with wax paper on top for all plated dishes. Single-service trays will be used for any other food products until the machine is repaired and the 3-compartment sink will be used. During inspection, manager stated that the shake mixer is cleaned once per day. CDI - Employees were educated and the mixer will now be cleaned every 4 hours.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 50 degree shake mix in the shake machine. CDI - Shake mix was voluntarily discarded. Shake machine will not be used until it is repaired and holds shake mix at 41 degrees or less. Improvements have been made for cold holding from previous inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of food stored on the floor of the walk-in cooler. Observed a cut onion inside of the unwashed onion bag.

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

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 clean utensil containers stored directly next to the front kitchen hand sink. EHS recommends finding a safer location or installing a splash guard.

4-501.11 Maintain equipment in good repair. Observed rusting shelves inside of the reach-in coolers and walk-in cooler. Observed a leaking compressor in the walk-in freezer. Observed a 50-55 degree cheese cooler. Items in this cooler are currently being held on TPHC. Manager ordered a new commercial cooler of the same size during inspection. Continue to use TPHC until the new unit is installed.

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 grout in the kitchen near the dish washing room and cook line.

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee sandwich stored above food for the restaurant in the walk-in cooler. CDI - Item was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans stacked with sticker residues still intact, tongs and scoop stored as clean with food debris. CDI- PIC removed item to dish machine. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce cups fail to cool to 41F or below within parameters. Observed cut romaine and diced tomatoes have no change in temperature after 30+ minutes. CDI- PIC voluntarily discarded plastic container of lettuce cups, removed cut romaine and diced tomatoes to shallow pans in beer cooler. For more information, please visit: www.meckncgov/foodsafety 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 . 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed marinara fail to cool through first parameter in WIC. CDI- PIC voluntarily discarded, see item #22. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods unable to properly cool and maintain temperature in WIC. WIC had an ambient temperature of 48F and fan had air blowing out at 45F. PIC stated that temperature of unit was below 41F prior to maintenance on unit at start of operating hours. PIC agreed to voluntarily close establishment once food in holding units on cookline run out. EHS will conduct follow up visit to assess main WIC unit. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 cut melons, house dressings, and pimento cheese being held without a date in cold holding unit on cookline. PIC stated that items have date on original containers. CDI- EHS discussed date marking procedures with PIC, PIC had correct date marks added to containers to reflect time of prep. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(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 food employee state that items left over at end of day after 4 hour time are cooled in WIC. CDI- EHS discussed with PIC who stated that items are discarded after hold time expires. Ensure that all items held on TPHC are discarded after 4 hour hold time expires.

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 multiple TCS foods fail to have a change in temperature due to being held in deep densely packed containers with tightly fitted lids. CDI- EHS discussed effective cooling methods, see item #20. Ensure items cool quickly and effectively by monitoring items throughout process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles on prep line without labeling. EHS discussed labeling of working containers with PIC. *REPEAT* points not escalated due to overall improvement of labeling.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front doors of establishment being maintained open during inspection. No air curtains or mesh screens were being used. Ensure outer openings are protected from insect or pest entry *REPEAT*

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops with handle stored in food and mini cups without handles being stored in food. CDI- PIC removed items and had proper clean utensils brought to replace them.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal speaker and keys stored above and beside opened flip top top unit. Ensure personal possessions belonging to employees are stored in designated areas. CDI- PIC relocated items to areas with no potential of contaminating food or equipment.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed container of dried mushrooms stored in dry storage area with build up of mold and moisture. CDI - Mushrooms were discarded. -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer concentration at 0ppm at dish machine. Container of chlorine sanitizer was empty. CDI - A new container of chlorine sanitizer was installed at machine. New chlorine sanitizer concentrations were measured at 150ppm. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.19 (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 establishment using outdated TPHC procedures which do not include all cold holding and hot holding items at make line. TPHC procedures were created during previous inspection but not retained. CDI - Updated TPHC procedures were given to PIC to keep in establishment. -0 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed storage bins of dry ingredients, squeeze bottles, and shaker containers at make line without labeling. -REPEAT- -1 point-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear entry door without a door sweep. Replace door sweep on rear entry door to protect establishment from rodent or insect entry. -0 points-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed cleaned cambros stacked on drying rack that did not promote air drying. -0 points-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed tile coving missing at walk in cooler. Water was pooling in missing tiles location. Repair/replace tiles. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling water pitcher at handwashing sink near make line. CDI - PIC was corrected through instruction. PIC has been reminded that a handwashing sink is for handwashing only. -0 points-

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 ground bison stored above raw shell eggs in walk in cooler. CDI - PIC moved raw ground bison to shelf with raw ground beef. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 shaker containers, a squeeze bottle, and one storage bin of food without labels. All other squeeze bottles and storage bins were properly labeled. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of tortillas stored on floor of walk in freezer. -0 points-

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

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink with chunks of potato inside. Maintain handwashing sinks clean. -0.5 points-

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 utensils stored in water with a temperature of 89F. CDI - Water was discarded. PIC will now hold utensil on grill top and wash/exchange utensils every 4 hours. -0 points-

4-501.11 Maintain equipment in good repair. Observed covers for food items with cracks and chips. Recommend replacing with new covers to prevent physical contamination . -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice and drinking straws dumped into handwashing sink at drink station. CDI - Ice and straws were removed. -0 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 tightly covered plastic cambros of cut lettuce cooling in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water dripping from refrigeration unit in walk in cooler above speed rack. Establishment uses metal pan to catch water. Prevent contamination of stored food. Observed boxes of food stored on floor of walk in freezer. -1 point-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado stored in flip top cooler with produce stickers still attached. Wash produce prior to use making sure to remove produce stickers and sticker residues. -0.5 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of queso prepared two days prior in walk in cooler without covering or wrapping. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets while preparing food. -0.5 points

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 build up of dust on wall behind flip top coolers used to hold ready to eat foods. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed closed employee drink stored with ready to eat foods, sauces, and dry goods. Designate an area for the storage of employee drinks away from equipment, food, and utensils. CDI - Employee drink was discarded. -0.5 points-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed manager touch raw burgers with gloves on and touch clean cutting board for food prep of ready to eats foods. CDI- PIC changed gloves washed hands and board.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives stored in between craves of prep top unit. Area was dirty. CDI- Knives taken back to be washed. Observed lids stored in dirty container. Lids touching soiled debris. CDI- Lids taken back. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed comet with bleach stored over bread crumbs. CDI- Comet removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce over stacked in the prep top. CDI- Lettuce portioned. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 flour bins in need of cleaning. Observed container housing lids in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall at the grill area in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer/ facility items. CDI- Items removed.

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 unopened on shelf above food in reach in.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC holding phone and touching wrapped food containers and dishes. CDI - PIC washed hands and put on gloves and placed food down.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing in ROP packaging. CDI - PIC opened salmon

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

4-501.11 Maintain equipment in good repair. Observed cutting boards severely scored. Observed duct taped freezer handle. Observed prep table with rusty shelf below with a hole in it and a duct taped corner. Needs repair. REPEAT. Points not increased due to improvements on previous items.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed microwaves in need of cleaning. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiles broken or loose in prep area storage area. Needs repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging from dry storage rack. CDI - Item was removed.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed several items out of temperature in the cold holding units throughout. Two units were not functioning and no one caught it or got any sort of corrective action. The main walk in cooler was not functioning on Monday. PIC stated she temped the food items and they were not in temp so they iced the items. Ice was placed in the cooler to cool items down. No items were discarded. EHS spoke with PIC about assessment of the situation and proper ways to keep items cool for long periods.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw salmon stored over deli meat and hotdogs. CDI- Salmon removed.

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 melon, eggs, tomatoes and lettuce in low reach in 1 holding above 41F. Observed cheese in the tall reach in holding above 41F. Observed hamburgers in cold drawer under the grill holding above 41F. Observed pasta, eggs, lettuce, egg mix, fries, mushrooms and burgers in the walk in cooler holding above 41F. CDI- All items discarded. EHS assessment situation and traced all food items that came from non-functioning units.

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 no procedures for items placed on TPHC. 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 no time stamp for items placed on TPHC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickles stored on the floor beside the grill. CDI- Pickles removed. Observed food stored on the floor in the walk in cooler. Observed water from vent leaking on the food items in the walk in cooler. CDI- Food items discarded.

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 utensils housed in 78F water. CDI- New container filled with water and heated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed main walk in cooler used to store foods not functioning. Vent above food was leaking water heavily. Water was dripping on food items in the cooler. Observed prep top unit 1 not holding at 41F. CDI- Cooler was turned up to cool down.

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 low reach in coolers throughout in need of cleaning. Observed shelf in walk in cooler in need of cleaning. Observed containers housing flour and other ingredients in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout. Especially under and around equipment. Observed rusted wall near grill.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS sent plan via email

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw burgers stored over salmon, cheese and hotdogs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer heavily soiled with old food debris. CDI- Slicer broken down and cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mushrooms, cheese, burgers and black bean burgers holding above 41F in the low reach in unit.

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 low reaching cooler housing kegs in need of cleaning. Observed container housing clean utensils in need of cleaning.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items: Dishmachine not properly sanitizing due to the tubes mixed up and parasite destruction letter needed for the salmon. Food Safety Checklist tool can be found at: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for these types of events. **For more information please visit: http://meck.co/FoodSafety

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 no parasite destruction letter for the salmon. CDI - PIC provided documentation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a cardboard box filled with washed greens stored over ready to eat foods on speed rack in the walk in cooler. Recommended that the PIC transfer the washed produced to a clean container. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dishmachine not properly sanitizing. This was due to the fact that the chemical tubes were mixed up. Chemical company was contacted to repair. CDI- Chemical company repaired unit during the inspection. 4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed the “clean” slicer with some dry food debris and residue on the blade. CDI -PIC rewashed during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso and cooked pork below 135F under the heat lamps. CDI - PIC voluntarily discarded the food.

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 mozzarella and hard boiled eggs not properly date marked. CDI - PIC voluntarily discarded. -REPEAT- Some improvement, half demerits taken. **For more information on date marking please visit: http://meck.co/FoodSafety

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 no TPHC procedures for the chips. Chips did not have a time stamp, PIC stated chips were prepped at 915AM. Allowed to time stamp and Provided TPHC form to PIC. TPHC procedure template may be found at: http://meck.co/FoodSafety

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

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

2-401.11 Eating, Drinking, or Using Tobacco - C - Repeat - Several employee drinks observed on dry storage shelf and above make line. Another employee cup without lid with straw observed on prep table of waitress area. Employee drinks must be stored where they can not contaminate food, clean utensils, or food preparation areas.

3-301.11 Preventing Contamination from Hands - P,PF - Employee observed cutting celery while handling it with bare hands. Ready-to-eat foods shall not be handled with bare hands. CDI - Celery that was already being touched was discarded. 0 pts.

6-301.12 Hand Drying Provision - PF - Hand washing sink did not have paper towels. Hand washing sinks shall be equipped with paper towels at all times for employee hand washing. CDI - PIC refilled dispenser. 0 pts.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C - Repeat - Tea brewer nozzles, soda gun at bar, and interior of ice machine all had buildup on them and needed more frequent cleaning. Beverage dispensing equipment shall be cleaned at least every 24 hours and ice machines shall be cleaned as often as necessary to maintain them clean, or as specified by the manufacturer.

3-501.14 Cooling - P - Blanched fries were cooling on speed rack at start of inspection. Manager stated they began cooling 15 minutes before we arrived. 1 pan of the fries still measured 78F in some areas of the pan at 11:45. TCS foods shall be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Pan of fries that was above 70F was discarded by PIC. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Shredded cheese (47F) and blanched fries (50F) were above 41F in reach-in cooler. Reach-in cooler measured 48F on EHS thermometer. TCS foods in cold holding shall be 41F or less. VR - Verification visit required within 10 days.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Chicken wings, bean burgers, queso, cooked mushrooms, and blanched fries had no date mark and were made more than 24 hours ago. TCS ready-to-eat foods must be date marked if held for more than 24 hours, and discarded 7 days from preparation or opening, with day 1 being the date of prep. CDI - Items dated. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Container of pulled pork was dated as being opened on 6-3. TCS ready-to-eat foods shall be discarded 7 days from preparation or opening, with day 1 being the date of prep or opening. CDI - Pulled pork discarded.

3-501.15 Cooling Methods - PF - Blanched fries were sitting on speed rack for first part of inspection and were moved by PIC to walk-in cooler. EHS recommended the PIC to move them to freezer as they were not cooling at a fast enough rate to reach 70F within 2 hours. 1 pan of blanched fries still measured above 70F after 2 hours when EHS checked them at 11:45. TCS foods shall be cooled using methods such as using the freezer, leaving foods uncovered/loosely covered, cooling in smaller portions, using shallow pans, etc. Cooling methods shall be able to cool the TCS foods with the cooling parameters - from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Pan of fries discarded.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Cups and metal pans observed stacked while still wet. Utensils shall be air dried prior to stacking. Allow adequate time for air drying of utensils.

4-201.11 Equipment and Utensils-Durability and Strength - C - Metal strainer is worn and has holes in sides. Discard. // 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Rusted shelves present in walk-in coolers and torn gaskets present on line coolers. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Cleaning necessary in beer walk-in cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - Atmospheric backflow preventer is missing on faucet at mop sink. Disconnect hose after each use from faucet until the backflow preventer is replaced. CDI - Hose disconnected. 0 pts.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on prep tables. CDI - Drinks were placed below prep tables.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - Observed bread hard boiled eggs and fries in reach in cooler next to fryer above 41F. CDI - PIC voluntarily discarded the eggs, fries and buttermilk. Unit was not functioning properly. A Verification visit will be conducted to ensure compliance. Do not use this unit to store TCS foods until ablt to maintain 41F or less.

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 feta and mozzerella date labeled with more than 7 days, date observed on the container stated 1/12 - 1/19. CDI- PIC manually corrected the date with 7 days, properly datemarked with 1/12 - 1/18. PCI stated they will need to contact corporate to resolve. Verification visit will be conducted within 10 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 deep covered containers with lettuce and romaine lettuce, cooling from this morning at 11AM. CDI - PIC removed lettuce and romaine and iced as they only had 20 minutes to get from 45 to 41F. After iced the lettuce and romaine temped 37F. -REPEAT- Did not increase points since other cooling practices were good.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers in wet stacked on the drying racks in warewashing area. -REPEAT-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed to go clam shells stored improperly with the food contact surface upward.

4-501.11 Maintain equipment in good repair. Observed leak in walk in cooler.

6-501.110 Using Dressing Rooms and Lockers - C Observed jackets stored on supplies and dry storage shelving.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand soap or towels at handwash sink at bar. CDI, instructed employee and PIC that sink needs soap and paper towels at all times.

3-302.11(A) (8) Separate fruits and vegetables before they are washed from ready to eat food. Observed washed produce stored under unwashed produce in walk in cooler. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty slicer, dirty and damaged utensils stored as clean, and metal containers with sticker and food residue stacked and stored as clean. PIC states that slicer is not being used. CDI, advised PIC to clean and remove slicer if not being used. Utensils were removed for cleaning and damaged utensils discarded by PIC. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sheet pan with cooked mushrooms with slow cooling rate. Sheet pan cooling on full speed rack with lith air flow between foods. CDI, mushrooms separated to thinner smaller portions and instructed kitchen manager to space out items cooling on speed rack. Observed metal container of blanched fries cooling in cold holding unit near grill line. CDI, fries moved to walk in freezer to cool.

3-302.15 Wash fruits and vegetables prior to use. Observed employee prepping and slicing onions without prior washing. CDI, instructed PIC and kitchen manager that onions should be washed before prepping.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked in clean storage area. CDI, instructed PIC and employee on air drying containers before storing. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed handwash sink near grill line loose and detached from wall. CDI, instructed PIC to fix hand sink and re-caulk.

General Comment. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC use bare hands to pick up hamburger buns. CDI- Instructed PIC to stop. Hamburger buns were voluntarily discarded. PIC washed hands and put on gloves.

General Comment. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use gloved hands to place raw hamburger patty on grill then proceeded to go grab tongs. CDI- Instructed food employee to stop and perform a handwash and change gloves.

Repeat Violation-1.5 pts- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers stored as clean with sticker residue. CDI- Items were removed to be cleaned.

Repeat Violation-1.5 pts- 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 the following items with an expired date label: deep fried deviled eggs(01-27 and 01-22) and LTO mix(01-27). CDI- All items were voluntarily discarded.

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Seasoning shakers and sauce bottles need to be labled on grill line.

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 tongs being stored on top of grill in water at 110F and 100F. CDI- Grill was turned up to increase temperature.

General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet nesting.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cheddar cheese stacked on prep unit shelf without barrier or covering. CDI - Bottom of stack was discarded and covering provided for remaining cheese.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed squeeze bottle tops, measuring cups, and other utensils stored with food residue. CDI - All items removed for rewash.

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 LTO mix cooling in walk in; cooling parameters were not met with a 2 degree drop in 30 minutes. CDI - Containers were uncovered and placed on top shelf in walk in to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzerella, brie, raw hamburger, and pulled pork cold holding above 45F. CDI - Ice placed on items in flip top part of unit. Raw hamburger pulled to walk in to cool rapidly. Observed cole slaw, pimento cheese, tomatoes, and guac cold holding above 45F on main prep line. CDI - Cole slaw, pimento cheese, and tomatoes would all be used for immediate service items. Guac holding at 47 from previous day was discarded. Observed blanched french fries holding at 50F in unit. CDI - Fries discarded and replaced with fries from walk in cooler. Observed chipotle ranch, ranch, Bad Daddy's sauce, LTO mix, and milk holding above 50F in expo cooler. Thermometer read ambient temperature of 55F. CDI - All items were voluntarily discarded. REPEAT. Verification required within 10 days of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sausage patties in prep cooler without date mark. PIC could not identify when sausage patties were made. CDI - Item voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed blanched fries with incorrect date mark. Fries were date marked Friday 4/26 and PIC stated they were actually made the previous day. CDI - Fries voluntarily discarded. Observed corn salsa with date mark of 4/16 in walk in cooler. CDI - Corn salsa was voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cheese cooling in prep unit, prep unit not approved for cooling. Observed corn on the cob cooling on stacked sheet trays on counter. Observed LTO mix cooling covered in densely packed pans, stacked on shelving in walk in cooler. CDI - Ice placed on cheese in prep unit. Corn moved to freezer for rapid cooling. LTO mix uncovered and cooled on top shelf of walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of pickles and feta cheese stored on floor in walk in #2. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used with sanitizer stored on counter at bar. Stored wet rag in sanitizer bucket or use dry rags after each use.

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

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed food employee at salad prep unit did not know how to use thermometer, check food, or know cold holding temperatures. CDI - EHS educated food employee preparation, cooling, and cold holding methods. EHS educated how to use thermometers and what temperature to be aware of.

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 handling cell phone on the prep line. CDI - was told to wash hands. Food employee washed hands. Educated importance of washing hands after contaminating them and before food prep.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the back hand sink. CDI - provided soap. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the front 2 handsinks. CDI - provided handwashing signs for facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product in flip top and prep top in the temperature danger zone. Refer to temperature chart. CDI - educated to prepare food, cool food down in walkin cooler, once at proper temperature store in cold holding units. Educated that flip top and prep top are not for cooling. Educated to not overstack product; refer to the fill line inside of each container. Pulled all product to walkin. All product has cooled to proper temperature.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in the fry cold holding unit. CDI - provided thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT VIOLATION. Observed no label on the squeeze bottle of oil. Advised to label working containers of food.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed raw corn stored on pan on top of 3 compartment sink when dish washer was cleaning dirty items. CDI - relocated corn to safe area. Educated to not store food in areas where contamination can occur. Only use 3 compartment sink for food preparation once the sinks are clean and sanitized, and make sure there is no splash or spillage.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed knife stored in between cold holding units. CDI - removed knife from inbetween equipment. Educated to store food contact surfaces in clean areas.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Facility has repaired light bulb in the hood. Observed the salad prep unit not holding properly. Advised to service unit. Refer to violation 20.

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

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed large container of food stored on the sink basin blocking handsink. Do not store anything on or in the handsink. CDI - educated that handsinks are only for handwashing. Relocated the container of food to the reach in unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of lettuce out of temperature. Refer to temperature chart. CDI - voluntarily discarded product. Educated that each container shall be stored in the refrigerant wells, not on top of other containers. Educated to cool product down before storing in cold holding unit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two bottles of oil not labeled. REPEAT VIOLATION. CDI - food employee labeled bottles.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets at low concentration. Advised to keep buckets at proper concentration.

4-501.11 Maintain equipment in good repair. observed one torn gasket at the reach in unit at the back. Observed one light bulb missing underneath the hood.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed facility does not have chlorine test strips. VR

5-205.15(B) Maintain a plumbing system in good repair. Observed sink in the back not draining properly. Advised to have sink drain.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed one tile in disrepair by the back handsink. Observed crack in the can wash. Observed soap dispenser at the bar in disrepair. Advised to repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed ceiling vent cover with build up. Advised to clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the back handsink. CDI - provided papertowels to the handsink.

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 fries in the reach in unit still in cooling phase. Fries did not meet the 6 hr cooling time/temperature criteria. CDI - educated PIC and food employee about cooling time/temperature criteria. All other fries are still cooling properly in walkin cooler on speed rack. Discarded fries.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil and other items in squeeze bottles without labels. CDI - put labels on the squeeze bottles. •

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed bags of ice on the floor of the freezer that have been used for customers drinking ice. CDI - discarded the ice from the freezer. Educated to keep food at least 6" above the floor.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the bar top next to the ice bath (for beer) coming apart. Observed tile broken and missing at the can wash.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed squeegie stored in handsink. CDI - relocated squeegie to better location to prevent recontamination. Advised to clean handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed sheet tray of raw chicken stored above ready to eat bacon, flour, and pickles on speed rack. CDI - food employee moved sheet tray to proper location to prevent contamination. Advised to recook bacon. The flour is for the pickles that get fried in grease pits. All product comes out at 165F and above. 3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee doubling up with gloves. Food employee is wearing two gloves handling raw chicken, discards the top layer of gloves and keeps on bottom layer of gloves to handle the ready to eat food. CDI - educated to discard all gloves and wash hands; food employeee complied. Educated to only wear one pair of gloves as a food employee, then discard once damaged or soiled and wash in between glove use. Also educated that another methods of handling raw protein is to use utensils. VR REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean on the clean rack with food debris on food contact surface. CDI - pulled item to dish pit for a cleaning procedure. VR REPEAT VIOLATION. 4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that the facility is unaware of when to clean utensils used with TCS food. CDI - educated that the milk shaker spinner, spatulas, tongs, prep boards, and knives get sanitized every 4 hrs.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed pimento at 42F in walkin cooler with date label of 8.18.17. Product has been held over by 3 days. CDI - educated about proper date marking criteria. Discarded product.

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 facility not following TPHC procedures. Facility has TPHC procedures specifically label "Salad Cooler". Facility is using TPHC at different time for all products, when all TCS products should be going on time control at the same time. EHS observed time papers and multiple products are not being labeled for time control and the other products are going on time control after the temperature has already risen above 45F when time procedures specifically states that time starts once product leaves refrigeration (salad prep unit does not hold temperature once the lid comes off of prep unit; temperatures taken at 12:10 PM for all TCS products in prep unit are all above 45F. Refer to temperature chart, those temperatures were taken right when the lid came off). CDI - Educated how the TPHC procedures are going to work; all TCS product will go on time control at the same time (when the lid comes off). There will be one time written forALL TCS product in salad cooler when the lid comes off. VR REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product throughout kitchen that is in cooling phase that is tightly covered in reach in or walkin cooler. Refer to temperature chart. CDI - educated that items shall be uncovered in the walkin cooler or placed in freezer to rapidly cool down. Reach in units are not for cooling. All items have been pulled to freezer to rapidly cool. All product at 45 F.

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Observed back door to facility is not a tight fitting door. Advised to provide a gasket to the bottom of the door to prevent pests.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminating hands during hand washing by bare hand contacting sink when turning sink off. CDI - educated to use paper towel to turn faucets off to prevent recontamination.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contacting sandwich when plating up the food for customer. CDI - advised to discard product and to wash hands and put on gloves. Educated importance of preventing bare hand contacting.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee grabbing raw beef burger patties, then touching utensils and food contact surfaces of the wax paper facility uses to serve food on to customers. CDI - advised to discard wax papers; educated to switch gloves after contaminating them with raw beef, then wash hands and don new gloves to continue food prep.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 slicers and the immersions blender with dried food debris on food contact surfaces. CDI - brought items to the dish pit for a proper cleaning procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cold holding issues on cook line. 3 units are down. Refer to temperature chart. CDI - discarded all TCS product held overnight in the units. Facility knew salad prep unit was down and has already placed salad prep unit on TIME control (currently has procedures and time labels). All TCS product has moved to the middle prep unit that works and hold product at proper temperature. The spinach, lettuce, chopped lettuce, and other leafy greens are on TIME control in 'line cooler #2". VR

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed product in salad prep unit on time control without procedural paperwork or time sticker labels. Observed blanched fries on speedrack without time sticker labels. CDI - created time papers for the salad prep unit and provided time sticker labels to the salad prep unit and blanched fries. VR

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

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed bag of red onions on floor by the back storage rack. Advised to keep food at least 6" above the floor.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer buckets at 100 ppm. Advised to swtich out more often.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items wet stacked on clean rack. Advised to allow items to air dry after a cleaning procedure.

4-501.11 Maintain equipment in good repair. Observed 3 prep units down. Facility has created time papers and placing all product in salad prep unit on time control. Other 2 prep units: one is not being used; the other prep unit is holding non-TCS product in there such as celery, olives, pickles, pickled bell peppers, and other non heat treated product. All TCS foods will be hold on time control or reorganize TCS products to walkin coolers and the working prep unit.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed no chlorine test strips in facility to test chlorine sanitizer at the dish machine. VR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer and mini slicer stored as clean with food debris on food contact surfaces. Observed ice paddles stored as clean on storage rack in freezer without food contact surface protected. CDI - sent items through cleaning procedure and advised to start wrapping ice paddles in plastic wrap to protect.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed blanched fires blanched yesterday morning without a date on product. CDI - advised to place date label on the product.

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 REPEAT VIOLATION. Observed blanched fries on speedrack without time labels or time procedures. CDI - emailed time procedures to facility; educated on time procedures and how to label product. VR

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tongs stored on absorbent wet dirty cloth. Observed knife stored inbetween a prep unit and flip top unit. CDI - sent utensils through cleaning procedure.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed low water pressure at the handsink in the back by the meat slicer. The water pressure decreases quickly, right after turning the hot water faucet on. VR Employees can still properly wash hands.

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 tile broken throughout the kitchen. Advised to replace tile.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed barware stored in handsink in bar area. CDI-removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed wall potato slicer with build up. CDI-taken to be washed. Observed build up in interior of ice machine.

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 chili in walk in cooler cooled the day prior at 64F in middle of product. Chili was stored in large cambro. Repeat issue. Facility will need to submit Risk Control plan on how to properly cool chili and any other items. CDI-chili discarded. Verification required on risk control plan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed glass stand up cooler not holding correct temperature and all TCS food items above 45F. See temperature chart. CDI-all items discarded, PIC stated they will discontinue use of cooler.

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 blanched fries using TPHC on speed rack at room temp without time stamps. CDI-labels put on fries.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chili cooled from day prior in very deep portion in large cambro. Facility will submit risk control plan on how cooling methods will be improved.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on cutting boards.

4-501.11 Maintain equipment in good repair. Observed glass stand up cooler at end of line not holding correct temperature.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs and raw hamburger meat stored over ready to eat foods. CDI-moved to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several pans of food out of temperature on open prep line due to pans being overfilled. CDI-excess product taken to walk in cooler to rapidly chill.

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 blanched french fries on TPHC with date label of discard time from two days ago. Fries just removed from cold holding. CDI-correct tag put on fries.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above cooked BBQ in prep cooler. CDI-items rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed items stored on speed rack underneath vent in walk in cooler. Observed ice build up that may drip onto food during defrost. CDI-empty sheet pan put on top of speed rack to protect food underneath from contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in interior of ice machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-taken out of service. 7-201.11 Store toxic materials to avoid contamination. -P Observed chemical bottle stored on top of

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 items cooling in flip top unit such as black beans and cut tomatoes. Cool items in walk in cooler before placing in holding unit. Observed queso cooling in ice bath in prep sink but all ice melted. Item met cooling parameters. Replace ice when begins to melt. CDI-ice refilled and items taken to walk in cooler.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on equipment throughout. Clean speed rack that stores blanched fries and containers that store cut raw potatoes in walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed wall potato slicer with built up dried food debris. Also observed a plate with food debris and stored as clean. CDI-items taken to be cleaned. 4-602.11 Equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. Observed microbial build up in interior of ice machine.

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 two large plastic pans of chili cooling in an ice bath. PIC stated chili was placed in ice bath three hours prior. Observed varying temperatures throughout product. See temperature chart for details. Unable to determine at what time chili started cooling at 135F. Chili did not meet cooling parameters of 135F to 70F within two hours. CDI-both batches of chili voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a large amount of TCS foods out of temperature in two flip top units across from grill. See temperature chart for details. PIC stated all items were put into flip top unit 4 hours prior. CDI-all items out of temperature discarded. Verification required on both flip top prep units.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pans of blanched fries on TPHC with hold time 11-3pm not discarded by 3:10. PIC stated that top pan had been recently brought out of cold holding but time sticker was not changed. CDI-fries discarded and one pan of fries relabeled with proper time.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of sanitizer stored on top shelf of flip top prep unit. CDI-relocated. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed label faded on bottle of sanitizer. CDI-relabeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chili cooling in ice bath in prep sink. Observed ice not filled completely around cooling product and product 43F on outside of pan, 80F in middle. Stir product when on ice bath to ensure even transfer of heat. CDI-product did not meet cooling parameters, product voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees preparing food without beard guards. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees preparing food with wrist watch.

.3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on already washed avocados. Remove stickers prior to washing.

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

4-502.11(A) Maintain utensils in good repair. Observed cracked spatulas.

| 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored in correct location on shelf below prep table but uncovered without a lid and a straw. CDI - drink discarded on site.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed no handwashing in between glove changes. CDI - instructed to wash hands before donning gloves. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee at dish handling soiled dishes then moving to handling clean dishes without washing hands. CDI - PIC directed employee to stop and wash hands before handling clean dishes.

•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 a pan of hot dogs held at bottom of prep cooler that exceeded 7 day date mark. CDI - hot dogs were discarded on site.

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 incorrect times written in on blanched fries held on TPHC. CDI - times were changed to reflect time fries were taken from cold hold.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine interior surfaces with mold. CDI - cleaned during inspection. Observed dirty utensils stored with food debris. CDI - Removed from drawer and cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several items (see temp chart) at top and bottom of salad prep cooler > 45F. It was determined that breaker had tripped on cooler shutting it off. CDI - cooler turned back on and some items were replaced with fresh product and other items were iced down.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ground beef thawing at 3-compartment sink with dirty dishes and clean dishes stored on drainboard. Thaw/prep at other available prep sinks and use 3-comp sink for wash, rinse, and sanitizing only.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed prepared items stored inside Cola Cola reach-in cooler on main cook line intended for bottled/prepackaged products only.

4-601.11 (A) Ensure equipment food contact surfaces are clean to sight and touch- P. Observed slight pink mold build-up on corners of ice machine deflector. CDI, cleaning process started.

3-501.19 Ensure procedures are being followed properly when Time as a Public Health Control is being used. - P,PF. Observed no times recorded on fries stored on speed rack on main line. CDI, times provided during inspection.

7-102.11 Ensure all working containers are labeled properly. - PF. Observed a sanitizer bottle not labeled stored on main cook line and two other spray bottles not labeled properly with type of sanitizer. CDI, bottles labeled during inspection.

3-501.15 Use proper methods for cooling TCS foods. - PF. Observed dressings in walk-in cooler stored in large batches. Dressings were borderline 45-46F. Could not determine if temperature was taken during cooling process. Advised to cool in smaller batches and monitor/record temperatures during cooling process. Disscussed rearranging cooler to get the best air flow. CDI, all items were moved to ice baths.

3-305.14 Protect food during preparation to prevent cross contamination or other forms of contamination - C. Observed potatoes/fries being prepared in middle vat of 3-compartment sink with dirty dishes present. Advised to prep at available veggie/produce prep sink.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed metal bowls and pans wet stacked on dish shelf.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed handles missing on prep cooler lids on cook line. Replace

2-401.11 Properly store employee drinks to prevent contamination. Observed monster energy drinks stored in reach-in cooler with customer items and uncovered drink stored on prep table. CDI, all drinks relocated.

4-601.11 (A) Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed pans stored with food debris on dish shelf. CDI, removed from shelf and stored at dish machine for cleaning.

3-603.11 Provide a consumer advisory for any animal foods that are to be served raw ot undercooked. Consumer advisory must include disclosure and reminder. Observed current menu has been redone. Menu contains everything needed except a statement advising consumers about raw shell eggs for hollandaise that is served on Saturdays and Sundays. CDI, menu is in the process of being reprinted to add information.

7-102.11 Ensure all working containers of chemicals are properly labeled with common name. Observed spray bottle of bleach used for cleaning not labeled. CDI, by labeling.7-201.11 Ensure all working containers of chemicals are properly stored to prevent contamination. Observed spray bottle of bleach used for cleaning hanging from shelf where clean dishes were stored.

4-302.12 Provide food temperature thermometer for checking food temps. Observed no food thermometer available. CDI, by providing one before inspection was completed.

2-303.11 Ensure food handlers are not wearing jewlery on their wrists. Observed food handlers with bracelets on.

4-501.11 Maintain equipment in good repair. Observed door to one of prep coolers on cook line not closing properly. Observed gasket that was damaged and in need of replacing to ensure door closes properly.

4-302.14 Sanitizing Solutions, Testing Devices - PF. Observed no test strips available for checking dish machine. CDI, by providing strips.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed slime & microbial build-up on inside surfaces of ice machine. CDI, cleaning process started; parts of ice machine wiped out.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Observed chemical dishmachine not sanitizing properly during inspection. Chemical company was called out and arrived during inspection write up. Chemical dishmachine was repaired and now sanitizing properly. It was determined that the line to chemical was not all the way in product.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed several food products holding inside flip top coolers on line & walk-in cooler above 45F. Most of these items out of temperature were found in bottom of flip top cooler. PIC reported that cooler had been opened & closed frequently during busy lunch rush. They have received a delivery this morning also & walk-in cooler door had been opened frequently. CDI, ice bags were placed on products inside cooler. Top of flip top doors were closed. Temperature declining during inspection write up. Verification required to ensure coolers are working properly & maintaining temperatures inside at 45F/below.

3-501.19 Time as a Public Health Control. Observed no procedures or time cards/logs in place for in house made fries and hollandaise being served on Saturdays & Sundays. CDI, spoke with PIC; generated procedure during inspection to have in place for these items.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed several metal pans being stacked wet at dish area. Observed employee towel drying sheet pans.