HARRY'S GRILLE & TAVERN

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Metal container of Raw New York Strips and Metal container of Raw Ribs stored above RTE Crab Dip and Cooked Shrimp on Speed rack in WIC. *CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 New York Strips and Raw Ribs stored above Raw Salmon on speed rack in WIC. *CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Cooked Brussel Sprouts, Baked Potato, Coleslaw, Cooked Chicken and Sliced Tomatoes prepped yesterday (according to PIC) without date marking labels. *CDI - PIC had employee date mark items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Plastic Lidded container with little change in temperature after 40 minutes. *CDI - PIC removed lid to improve cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Thawed Salmon in Reduced Oxygen Packaging(ROP) in WIC. Remove Salmon from ROP before thawing under refrigeration or after thawing under cold water.

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 Bottle of Siracha Aioli without a label. *CDI - PIC labeled item.

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 - Handle to scoop for Flour bin in contact with the product.

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 throughout and Walls near dish machine and fryers with build up 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 - Pre-Rinse Station for dish machine in need of re-caulking/re-sealing to wall.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels available at salad station/bar Handsink. *CDI - PIC provided paper towels.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - a couple of molded tomatoes stored in dry storage area. *CDI - PIC voluntarily discarded items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Beef for meatloaf stored above cooked Brussel sprouts on speed rack in WIC. *CDI - PIC corrected storage order. *Observed - Raw Steak stored above cooked Meatloaf in Right Make Table Lowboy. *CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Pre-Roasted Half Chicken above 41F in 2 Door Standing RIC. *CDI - PIC voluntarily discarded items. Points deducted reduced due to Large Improvement from previous inspections. 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 .

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gasket to standing 2 door RIF tearing in need of replacement.

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 - Pre-Rinse station of dish machine in need of being resealed to wall to make surface smooth and easily cleanable.

2-201.11 (A)(1)(ii) PIC shall restrict or exclude employees who have foodborne illness or symptoms. On exposed portions of the arms, unless the lesion is protected by an impermeable cover -P- *Observed - Employee engaged in food prep with exposed wound on back of arm above their elbow. *CDI - PIC had food employee apply a bandage to exposed wound. For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf- *Observed - No handsink available next to salad station behind bar. Possible handsink labeled and used as dump using has been converted into handsink for salad station.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dishes being washed, rinsed and sanitized using dish machine with a sanitizer concentration of 0ppm. *CDI - PIC primed machine and achieved a sanitizer concentration of 100ppm. 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

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Roasted Carrots, Roasted Corn, Pork Belly and Raw Salmon above 41F in Left Make line unit. Observed Sliced Roast Beef and Ravioli Sauce above 41F in 2 Door Lowboy Unit. *CDI - PIC voluntarily discarded items. This is the 3rd violation for cold holding with maximum points deducted EHS will return at a later date to implement a Cold Holding risk control plan. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Sliced Ham and Turkey, Sliced TomatoesSliced Tomatoes, Shredded Lettuce and sliced sausage in make line units as well as all TCS items within salad flip top units without proper date marking. *CDI - PIC voluntarily discarded Sliced Sausage, Shredded Lettuce and Sliced Sausage. All remaining items were prepared yesterday and date marked 11/24. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 TPHC according to PIC without written procedures available and without times labeled on items held on TPHC. EHS provided TPHC procedures document via email. PIC voluntarily discarded all items. A verification visit will be conducted within 10 days to verify that the establishment is in possession of written TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 items from last night held on TPHC in make line units that should have been discarded at 10PM according to PIC. *CDI - PIC voluntarily discarded items.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Small flying pests throughout kitchen.

4-501.11 Maintain equipment in good repair. *Observed - Gasket on left door of Standing 2Door RIF tearing in need of being replaced. *Observed - Sanitizer of 3 compartment sink at 0ppm. Sanitizer bottle observed empty. *CDI - PIC refilled sanitizer bottle with QAC sanitizer equivalent to QAC used at 3 compartment sink.

*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 - Baseboard next to kitchen handsink cracked and broken in need of repair.

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 drink stored on prep surface of Right Make Line CH Unit. *CDI - PIC voluntarily discarded item. 6-303.11 Provide required lighting intensity. *Observed - Low light intensity in WIC. Lighting observed at 0.97FC back left corner of WIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P-*Observed - Raw Duck Breast stored directly above Gallon of Milk. *CDI - PIC voluntarily discarded duck breast. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Salsa above 41F in WIC. Coleslaw, Sliced Tomatoes, Sliced Swiss Cheese and Pico De Gallo above 41F in Grill Flip Top and Sauté Flip Top. Sliced Roast Beef, Pork Belly, and Short Rib above 41 in 2 Door Lowboy. *CDI - PIC voluntarily discarded Salsa, Sliced Roast Beef, Pork Belly, and Short Rib. Items from flip top were placed into 2 Door Standing RIF to be rapidly cooled. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Coleslaw and Short Rib cooling in WIC with little to no change after 75minutes. *CDI - PIC placed items into 2 Door Standing RIC. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employee engaging in food prep without proper hair restraints. *CDI - PIC provided hair restraint.

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 - Baseboard below kitchen handsink in disrepair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods above 41F in left side prep top and its cold drawers and lowboy unit under soup steam wells. CDI-PIC voluntarily discarded items. VR within 3 days to check cold holding status of units. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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, slaw, and cooked salsa slowly cooling in WIC due to being in condensed and covered plastic containers. CDI-PIC moved items to shallow, metal sheet pans to speed up cooling rate. EHS spoke with PIC about rearranging whole produce towards front of WIC and moving prepped/cooked items to back of WIC to allow for fastest cooling rate. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed front dumpster with broken top-left side lid.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in the prep unit and RI out of temperature. CDI. PIC indicated that they were prepped this morning. food items in the RI were taken to the cooler. unit temp was 38F. the items on the prep unit were converted to time and will be discarded after the 4 hour time mark is reached. NOTE: FACILITY HAVE DECIDED TO DO TIME FOR ITEMS ON THE PREP UNIT DUE TO LUNCH RUSH. A TPHC WAS PREPPARED AND FACILITY WILL FOLLOW MOVING FORWARD. 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep tables.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on vents in the kitchen. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bottled water stored directly by cleaned dishes. CDI. PIC removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed slaw prepped today that dropped 4F in one hour and Cajun cream 28F in one hour (see temp chart). Both items had plastic lids and in medium to large sized plastic containers slowing down their cooling rates. CDI-PIC removed lids and added ice wand to Cajun cream to increase speed of cooling. 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/P6x8b1ZVOx

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine test strips after facility had a one to one replacement of dish machine prior to inspection earlier that day. PIC showed picture to EHS from GM of chlorine test strips given by ecolab, however they were not in the facility during the inspection and in the GMs car. CDI-PIC ordered additional test strips that would arrive the next day with the facilities food order, machine tested at 100 ppm.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef stored behind cooked meatloaf in cold drawers underneath grill. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods above 41F in prep unit (see temp chart). CDI-PIC moved foods to WIC to rapidly cool and discarded cooked chicken and cooked mushrooms in lowboy. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead crawling insect by dry storage area. PIC discarded insect.

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 moderate build up and grease build up behind cookline and baseboard and floor around and underneath dishmachine.

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 sliced roast beef wrapped during cooling and the roast beef in a deep metal pan in a reach in unit with no rate change after 1 hour. CDI-PIC moved roast beef to WIC on a thin baking pan to cool down. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados during prep with stickers still on avocados. Repeat.

4-501.11 Maintain equipment in good repair. Observed WIC door not being able to close fully. WIC temperatures were unaffected.

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 multiple metal container with stickers and sticker residue. PIC set aside containers to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced roast beef, Beef burgers, precooked meatloaf above 41f see temp chart. CDI. PIC moved items to WIC 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles without lables.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with hair restraints.

3-302.15 Wash fruits and vegetables prior to use. Observed Avocado's at salad prep area with stickers. Employee states they have not been washed

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 several areas throughout facility with spills/ buildup on floors.

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 multiple open & closed employee beverages stored on the prep top coolers on the make-line. CDI - The PIC discarded all employee drinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed multiple pans stored as clean, with food debris and build-up on the food contact surface of the pans. CDI - PIC moved the pans to the 3 compartment sink to be cleaned properly.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still present on in-use avocados in the prep Unit. CDI - Avocados with stickers were removed from prep to be washed again.

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 bowl used to scoop queso sauce completely submerged inside queso sauce. CDI - PIC removed bowl.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Pans were separated.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored mashed potatoes and Gouda cheese inside the RIC near kitchen entrance. CDI - PIC rearranged storage order.

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 sliced grape tomatoes, boiled eggs, and roast beef held above 41F in the prep unit due to food being stacked above the fill line. CDI - PIC removed excess and placed in the WIC for rapid cooling. PIC stated prep units were replenished within the hour. No escalation in points, improvement observed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottles with no labels. CDI - PIC labeled all containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed carrots stored on the floor inside the WIC. CDI - PIC removed food from the floor.

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 - REPEAT- Observed raw ground beef and raw beef stored above RTE cheese, lemon, and sauces. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. NOTE: Point deduction has remained the same since all other storage order was observed to be correct during the inspection. However, if the violation is noted again during the inspection point deduction will be increased.

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 . - Observe shrimp, boiled eggs, salmon, cut sausages, blanched asparagus, cheese, blanched broccoli, and cut tomatoes above 41F. CID- PIC moved items to reach in freezer to quickly cool since they were at 41F according to PIC an hour prior to inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several shakers and squeeze bottles in use on the cook line without a label.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards and flip top unit cutting boards in need of resurfacing or replacing due to deep cuts and grooves. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed handles to utensils with major damaged. Burns, pits, and sharp edges are noted.

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 a bowl of raw beef stored over ready-to-eat cheese in the prep reach in unit. CDI: bowl of raw beef was voluntarily discarded -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed meat slicer stored as clean per PIC Steven, with food residue on the back of blade. CDI: meat slicer took to the back to be cleaned again. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy black and red buildup behind ice shield. Recommend to clean as often as needed. -1.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp in-use wiping cloth hanging on the side of the hand sink at the bar. -0-

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 a bowl used as a scoop in the dry storage room. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket at prep reach in unit for desserts and flat bread. Recommend to replace. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep reach in unit by the kitchen double door entrance with food spillage and black buildup along the gaskets. REPEAT VIOLATION -0.5-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed dates not recorded on half of the shellstock tags. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris on bowls stored as clean. CDI - Bowls were pulled by PIC to be cleaned at dish area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed tomato sauce that employee was preparing to be reheated with no date label. CDI - PIC stated sauce was made two days ago and dates will be marked when storing leftover foods. 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 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 . Observed meatloaf cooling in WIC temperature only dropped one degree in an hour. Facility pulled meatloaf from pans and uncovered meatloaf. Facility is going to cut the meatloaf into portions in the WIC and portion during cooling in the future. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris on outside surfaces of knife container on wall. Needs cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed main dish machine and bar dish machine not reading proper sanitizer concentrations. CDI - Autoclor arrived to fix dish machines. No points take because facility had not yet been using dish machines to wash today.

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 lettuce in flip top at 48, meatloaf at 43, and potatoes in WIC holding at 50 F. CDI - PIC stated lettuce had been recently delivered and put away in WIC. Lettuce on the flip line was pulled from lettuce recently delivered and not cooled correctly. Lettuce was separated into less tightly packed containers to cool. Meatloaf was allowed to cool. Potatoes were left in WIC overnight. Potatoes were stored over cooling brussel sprouts and WIC door was opened for a while to put away a delivery. PIC was not able to identify how long the potatoes may have been out of temperature or if they cooled correctly so they were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed date missing on container of cooked steak bites. CDI - Steak 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 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 . Observed brussel sprouts cooling in drawer cooler. CDI - PIC stated they had been cooked this morning and were originally cooling in the WIC but moved to the drawer for service before cooling completely. Brussel sprouts were moved back to a sheet pan in the WIC to cool properly.

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 to go containers on the floor in the storage room.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with expired QAC test strips and no bleach test strips. CDI - Autochlor arrived and provided facility with appropriate test strips.

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 facility does not have procedures for cleaning a vomit or diarrhea event. CDI - EHS informed PIC of the requirement to have these procedures with the adoption of the 2017 Food Code. EHS sent PIC a copy of the state procedures.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed small amount of pink build up in ice machine. REPEAT. Points not escalated due to improvements made and difference in violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pimento cheese hot holding at 110. CDI - Pimento cheese was reheated to 170 F and water was added to hot wells holding cheese so pans would sit in water.

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 base of wall beginning to separate next to prep sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles in need of cleaning due to build up of debris.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed steak being cooked using a non-continuous cooking process. CDI discarded . Advised better method would be to cook to any temperature for immediate service.

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 black buildup on walls at dish washing area.

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 dishwasher handle dirty dishes and go back to working with clean dishes without hand wash between processes. CDI instructed employee on proper procedures and hands were washed before handling clean dish rack .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishwasher towel drying dishes . Advised that dishes and utensils must be air dried and compliance achieved. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility does not have thin probe digital thermometer . 10 day verification required.

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

4-501.11 Maintain equipment in good repair. Observed gaskets on low boy in kitchen area and dessert lowboy in need of replacement. -0 points-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed reminder missing on most items requiring consumer advisory on both lunch and dinner menus. 10 day verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed roast beef in prep unit cooling stacked and packaged. CDI moved to walk in and placed in one layer on speed rack proper cooling achieved. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement.

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 food debris on wall in dish washing area. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer from sanitizer dispenser at 50 ppm . CDI PIC adjusted dispenser and proper concentration of QAC sanitizer achieved. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soda nozzles in need of cleaning due to build up of debris.

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 one container of hard boiled eggs opened (3/8) and held past 7 days. CDI PIC voluntarily discarded container of hard boiled eggs. Repeat violation. Points were not escalated due to improvement seen in date marking and discarding items past 7 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one container of raw fish stored on the floor of the walk in cooler. Ensure to store food off the floor.

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 bare-hand contact sliced cheese at flip top unit. Ensure to use gloves or utensils. CDI EHS educated employee on glove use and PIC voluntarily discarded sliced cheese during the inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer at 3 comp sink with concentration of 150ppm. Manufacture states proper QUAT concentration is 200-400 ppm. CDI PIC adjusted QUAT sanitizer to 200 ppm during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of chicken salad above 45F (see temp chart). Employee stated item was prepped the day prior. CDI PIC voluntarily discarded chicken salad. Repeat violation. Points were not escalated due to one item held above 45F and EHS noted facility has improved on cold holding.

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 roasted Brussels spouts and roasted garlic without date mark. CDI PIC dated during the inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several food items such as fresh mozzarella, artichoke, cheese fondue, and pickled jalapenos held past 7 days. PIC stated pickled jalapenos are heat treated to extend shelf life. CDI PIC voluntarily discarded all TCS food items held past 7 days. EHS educated PIC on pickling process and date marking only for 7 days if heat treated. PIC stated that they will make smaller portions and hold for no longer than 7 days. Repeat violation.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed "Seared rack of lamb" on dinner menu served under-cooked without a disclosure and reminder. Verification required 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 plastic containers in large portions of cut lettuce and spring mix cooling in flip top and reach in units. Ensure to cool food items in walk in cooler. CDI PIC unwrapped and placed containers in the walk in cooler to cool properly.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths on prep surfaces not held in sanitizer. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several dry wiping cloths with debris and hanging from employee's aprons.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed one reach in cooler with broken handle. Repeat violation. Points were not escalated due to same item in need of repair and all other equipment is in good repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of par cooked top round measuring above 45F. CDI by rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed turkey in walk in cooler with no label. CDI by labeling with proper date.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of bread crumbs with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of metal containers wetstacked on drying rack.

4-501.11 Maintain equipment in good repair. Observed one reach in cooler with a broken handle.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw eggs stored above canned crab meat. No points escalated because storage order has improved. CDI- Storage order reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items not holding temp. of 45F or above. Lobster meat and chicken salad appeared to be overprepped and remainder of items in flip top unit appeared to be due to unit thermostat turned down. Thermostat was turned up and internal thermometer recorded a drop of 4 degrees. CDI- Some food was cooled down and others discarded. VR to check consistencty of temps.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. An employee drink was stored on prep table. CDI- Discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Cooked pasta stored below raw shell eggs. CDI- Pasta moved so it was no longer below raw eggs

4-501.114 Maintain sanitizer at correct concentrations. -P One sanitizer spray bottle recorded at 50ppm Quat. CDI- Bottle exchanged, 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Minor black build-up in interior of ice machine. CDI- Cleaned.

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 multiple containers of cheese dip with a date of 4/10 in reach in cooler, exceeding 7 day window. CDI- Products discarded. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board on prep table scarred and in need of replacing.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Comminuted beef (hamburger patties) was stored over beef steaks. Store raw foods in accordance to final cook temps. CDI- Order was reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese and carmelized onions all holding above 45F in flip top units. CDI- Cheese was discarded while other products were brought to WIC to cool down.

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 Crab dip had a date of 10/13, thus exceeding 7 day hold window. CDI- Crab dip was discarded. Follow 7 day holding procedures, with date of prep/cook as day 1.

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 Several foods cooling improperly. Observed large tub of cole slaw with lid on recorded above 45F. PIC stated product was just made. Observed portioned out pasta in baggies recorded above 45F. CDI- Cole slaw was dumped onto a sheet tray while pasta baggies were opened to allow air flow in product.

3-602.11(A) Food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(PF). Several oil bottles unlabeled. Label oil bottles.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee prepping food with no beard restraint.

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

4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine collecting mold in need of cleaning.

NO POINTS DEDUCTED 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bus tubs. (keep tubs in wash rotation to prevent debris from collecting). _

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on a few unit doors in kitchen in need of replacing. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed portabellas, shrimp bags, shredded cheese, and parmesan cheese all holding above 45F. CDI- Cheese was overstacked and top layer of cheese was removed. REPEAT.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24 hours in the establishment. -Pf Observed cooked risotto and onions in walk in cooler with no date mark. CDI- Date provided. Facility had overall very thorough date marking.

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 portabellas and shrimp bags in flip top unit holing above 45F (see chart). PIC stated items were prepped and placed directly into units. CDI- Products brought to walk in cooler to cool down.

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

.3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed openly exposed bag of rice in dry storage area. Observed container of lettuce and gravy stored uncovered in reach-in refrigeration units. CDI-Items covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a homemade infused garlic and oil mixture prepared 12/27 sitting out on counter at room temperature. To prevent the growth of harmful bacteria, infused garlic and oil mixtures should be prepared fresh and used right away and any leftovers should be promptly refrigerated and used within 7 days. CDI-PIC discarded.

. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Black Angus Filet Mignon has been recently added to menu without an asterisk. Place an asterisk next to the food item requiring disclosure to a footnote on the bottom of the menu that can be easily located by the consumer. The footnote must indicate the asterisked item is served raw, undercooked or cooked to order. 10 day VERIFICATION required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles or water, oils, dressings, flour unlabled. CDI-PIC labled.

General Comment 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 2 containers of salad cooling in the prep unit at the bar. CDI - both containers were taken to the walk to cool.

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

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit at the bar and the reach in cooler at the bar. Replace gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed grime built up in the gaskets. Clean gaskets with sanitizer.

General Comment 5-205.15 Maintain a plumbing system in good repair. - Observed low water pressure at the handsink at the bar. Adjust water pressure.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. OBSERVED UNLABELED CONTAINERS OF FLOUR AND SALT&PEPPER MIX. CDI BY PIC HAVING STAFF LABEL FOOD CONTAINERS.

3-307.11 Miscellaneous Sources of Contamination - C GENERAL COMMENT OBSERVED ABSORBENT CLOTH LINING BOTTOM OF FOOD PAN CONTAINING RAW SHELL EGGS. CDI BY REMINDING STAFF TO ONLY USE NON ABSORBENT MATERIALS FOR LINING FOR PANS TO AVOID CROSS CONTAMINATION ISSUES.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C GENERAL COMMENT STORE ICE BUCKETS INVERTED WHILE NOT IN-USE TO HELP FACILITATE EASY DRAINAGE OF WATER. OBSERVED ICE BUCKETS INVERTED ON TOP OF ICE MACHINE, WITH NO MEANS FOR ALLOWING WATER TO DRAIN. CDI BY PIC HANGING INVERTED BUCKETS ON DISH DRYING RACK.

4-501.11 Maintain equipment in good repair. Observed equipment no longer able to meet 4-1 & 4-2. OBSERVED SEVERAL SPLIT/TORN GASKETS ON FLIP TOP PREP UNIT ACROSS FROM STOVE TOP IN KITCHEN. REPLACE TORN/SPLIT GASKETS. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. OBSERVED CUTTING BOARDS OF FLIP TOP UNITS WITH SIGNIFICANT STAINING AND SOME SCARRING. RE-SURFACE OR REPLACE.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGENERAL COMMENTOBSERVED FACILITY DATE-MARKING ALL REQUIRED READY-TO-EAT/ POTENTIALLY HAZARDOUS FOODS HELD LONGER THAN 24HRS, WITH THE ONE EXCEPTION OF THEIR WHOLE MILK. CDI THROUGH EDUCATIONAL HANDOUT ON DATE-MARKING.

4-101.19 Nonfood-Contact Surfaces4-202.11 Food-Contact Surfaces-CleanabilityGENERAL COMMENTOBSERVED A FEW SPLIT GASKETS GASKETS ON COOLER DRAWERS. REPLACE SPLIT GASKETS***PIC STATES REPLACEMENT GASKETS HAVE BEEN ORDERED***

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.OBSERVED RESIDUE AND DEBRIS COLLECTING IN PREP UNIT ACROSS FROM STOVE IN KITCHEN. OBSERVED DEBRIS PRESENT IN ICE SCOOP HOLDER ABOVE PREP SINK. CLEAN ALL ITEMS THOROUGHLY.

6-301.14 Handwashing SignageGENERAL COMMENTHANDSINKS AT BAR DO NOT HAVE "HANDWASH SIGNS". CDI BY PROVIDING PIC WITH HANDWASH STICKERS

3-501.13 ThawingExcept as specified in ¶ (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (B) Completely submerged under running water:(1) At a water temperature of 21oC (70oF) or below, 83 (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF), for more than 4 hours including: (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF);OBSERVED GROUNDBEEF SUBMERGED IN LARGE MIXING BOWL OF ICE WATER, WITH NO RUNNING WATER. CDI BY PIC TURNING ON WATER.

GENERAL COMMENTOBSERVED A COUPLE OF SPLIT GASKETS ON REFRIGERATION UNITS BUT MANAGER NOTIFIED ME THAT REPLACEMENT GASKETS HAVE BEEN ORDERED.