BONEFISH GRILL #9413

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed DDBSA sanitizer being dispensed at three compartment sink in excess of 700 ppm. DDBSA sanitizer is only used in sanitizer buckets and not used to wash, rinse, or sanitize equipment or utensils. CDI - PIC has alerted Ecolab technician to adjust mixing valve. PIC has been advised to dilute sanitizer as needed with water to achieve a DDBSA concentration between 272 ppm and 700 ppm. -1 point-

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 watch and bracelet while preparing food. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food dishes stored as clean on drying rack with build up of food residue. CDI - Dishes were taken to high temp dish machine to be washed, rinsed, and sanitized. -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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes with a temperature of 63F in flip top cooler. Observed cooked shrimp with a temperature of 46F in reach in cooler. All other TCS foods were 41F or less. CDI - Sliced tomatoes and cooked shrimp were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to conduct frequent temperature checks of TCS foods. -REPEAT- -1.5 points- 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 sliced tomatoes with a prep date of 2/2 in flip top cooler. Sliced tomatoes had an elevated temperature and PIC stated that it was due to them being prepared approximately an hour prior. PIC stated that date mark sticker was incorrect. CDI - PIC allowed to date sliced tomatoes. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) -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 boxes of frozen food stored on floor of walk in freezer. -1 point-

4-101.17 Wood Use Limitation Except as specified in (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. Observed cedar planks used for Cedar Plank salmon on menu. Establishment must apply for a variance to use Cedar Planks. Variance should include that planks are single use and include SOP oh how to use them. -0 points

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed one food employee working on the cookline engaging in multiple tasks including working with raw food, rte food, clean dishes and equipment, and prepping food with gloved hands. CDI- EHS discussed when to wash with PIC, PIC had food employee discard gloves and wash hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee change gloves after handling raw food items but food employee failed to wash hands before switching to work with RTE food. CDI- EHS discussed with PIC, PIC had food employee properly wash hands before donning new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pesto in an ice bath, tomato cream and diced tomatoes in long flip top, and precooked mussels temping above 41F. CDI- PIC discard pesto due to container being almost out, tomato cream and diced tomatoes removed to cool in standing RIC, and mussels removed to rapidly cool in WIF. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (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 garlic oil mix being held at room temp on cook line. PIC stated that garlic is cooked in house before being added to oil mix and held at ambient temperature. CDI- EHS assisted PIC in updating TPHC procedures to be made available and prepared in advance for the health department. *REPEAT* TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 racks holding cooking equipment with residue accumulation. Increase cleaning frequency.

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 areas under and behind equipment on cookline with food debris and accumulation. Increase cleaning frequency. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed 2 light bulbs under hood system in disrepair.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sink at prep line handwashing sink. All other handwashing sinks were fully stocked. CDI - A handwashing sign was given to PIC during inspection. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed seared tuna (not fully cooked to 145F or above) stored above ready to eat cooked chicken breast and rice on speed rack in walk in cooler. CDI - PIC corrected storage order and proper methods for storage order was reviewed. -REPEAT- -3 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 items being held on TPHC. Items are held for 4 hours on prep line and then discarded. CDI - TPHC procedures were created during inspection. A TPHC procedural template was given to PIC. -0 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Afrin nasal spray stored on top of plastic container containing seasoning in dry storage area. CDI - Nasal spray was moved to designated storage area. -1 point-

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 ROP tuna thawed in walk in cooler without being removed from packaging. CDI - PIC cut packages open to remove reduced oxygen environment. -0.5 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 a watch. -0 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 containers of water holding in-use utensils with a temperatures of 129F and 130F. -0 points-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for high temperature sanitizing dish machine. PIC stated that a max/min thermometer was on order. A verification will be conducted by 4/17/2025 to determine if establishment is in compliance. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone charging cord stored on top of container of seasoning in dry storage area. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink next to prep line. CDI - Paper towels were provided. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken breast stored over ready to eat mussels in walk in cooler. Observed raw shell eggs stored above ready to eat shrimp in reach in cooler. CDI - Storage order was corrected. 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 chicken breast stored above raw fish in walk in cooler. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown contents in employee restroom. CDI - PIC identified contents to be glass cleaner. Spray bottle was 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 packages of lobster stored on floor of walk in cooler. Observed bin of pumpkin seeds stored on floor at prep line. -REPEAT- -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, feta cheese, and artichokes holding in flip top cooler at temperatures between 44F and 50F. Flip top unit is set for replacement. All items were placed in flip top unit from cold holding prior to lunch service. CDI - PIC has been advised to conduct frequent temperature checks on all equipment. Items in flip top cooler were placed on TPHC. -REPEAT- -3 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 ROP tuna thawed in walk in cooler without removing from reduced oxygen packaging. All other ROP fish was removed from packaging or was cut open prior to thawing. CDI - Packages of tuna were opened. -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 packages of food stored on floor in walk in freezer. -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 broken coving near can wash. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and given to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed red bell peppers with mold in walk in cooler. CDI - Red bell peppers were discarded. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bleu cheese dressing and raw tuna in flip top cooler holding at temperatures between 43F and 44F. CDI - Items were taken to reach in cooler to rapidly cool to 41F or less. -1.5 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 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 tightly covered plastic tubs of blanched green beans and cooked pasta cooling in walk in cooler. CDI - Items were vented to allow cold air to circulate in and around food. -REPEAT- -1 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen and storage areas. Establishment has contracted pest control. Control insects to prevent infestation. -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 preparing food while wearing bracelets and wrist watches. -0 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed pineapple stored on speed rack above ready to eat foods. CDI - PIC removed pineapple and washed. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored below three compartment sink. PIC identified contents to be degreaser. CDI - Spray bottle was labeled with name of contents. -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 artichokes, sliced tomatoes, bagged and portioned pasta, and bagged and portioned cooked shrimp cooling in flip top cooler and walk in cooler. CDI - Artichokes and sliced tomatoes were taken to walk in cooler to rapidly cool to 41F or less. Bagged and portioned pasta and cooked shrimp were opened to allow cold air to circulate in and around food product. PIC has been advised to allow recently prepped items to cool to 41F or below before placing in flip top cooler. PIC has also been advised to leave portioned bags open until a temperature of 41F or below has been reached. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna steaks thawing under refrigeration in walk in cooler while still in sealed reduced oxygen packaging. PIC has been advised to removed fish from reduced oxygen environment prior to thawing under refrigeration. -0.5 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use sanitizer bucket stored on floor in three compartment sink area. -0 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 soup ladle stored in container of water with a temperature of 84F. CDI - PIC removed soup ladle. -REPEAT- -1 point-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no Max/Min thermometer for testing sanitizing temperatures at high temp dish machine. A verification is scheduled by Friday August 11th, 2023 to determine if establishment is in compliance. -0.5 points-

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 electronic paper towel dispenser at prep area handwashing sink unable to dispense paper towels. Maintain handwashing stations stocked and in good repair to promote as much handwashing as possible. Repair/replace paper towel dispenser. -0.5 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the employee restroom. CDI - PIC posted handwashing sign. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PF 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink in prep area with ice machine with no soap or papertowels. CDI - PIC provided soap and papertowels. (PIC stated sink is not used due to another sink just on the other side of the wall. EHS informed facility to contact plan review for approval to discontinue use as a handsink. )

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked shrimp on shelf below raw shrimp in WIC. Observed cooked shrimp below raw fish in reach in. Observed seared ready-to-eat tuna under raw shrimp in reach in. CDI - Storage order corrected in all locations. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris and stickers on pans and plates stored as clean. CDI - PIC moved dishes and utensils to be rewashed at 3-comp sink. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mango salsa at 109 F, artichoke at 77F, fried garlic at 105 F, and cooked lemon at 90 F in steam table. CDI - Foods were reheated. Employee placed food in steam wells before heating food. PIC informed employee to reheat food before placing it in steam table. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese dip at 57F, imperial dip at 56F, spinach dip at 58F and tomato at 44F in flip top. CDI - Cooler was left off overnight and turned on this morning. Tomato and some other items were moved in to the cooler this morning and were moved to WIC to cool. Other food was left in overnight and was voluntarily discarded. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed rice and pasta in reach ins with no date label. CDI - PIC appropriately dated items. 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 .

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 spray bottles of oil with no labels. Needs labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizer buckets at 0 ppm sanitizer. Sanitizer was dispensed from 3-comp sink which was dispensing at 0ppm Lactic Acid sanitizer. PIC called Ecolab for repair. CDI - Ecolab fixed dispenser.

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 water for utensils at 130 F. CDI - water was heated. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils. Needs to air dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed couple cutting board heavily scratched and scored. Replace as the grooves are unable to be properly sanitized. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal mugs stored on shelf with dry goods. CDI - Mugs were moved.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the employee restroom. CDI -provided new handwash sign via email.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, feta, artichokes and goat cheese in prep top cooler above 41F. Observed shrimp, buttermilk, cod and calamari in reach in cooler above 41F. CDI - Feta was discarded since it was left in the unit from the day before. Artichokes, goat cheese and tomatoes were just prepped and placed in the unit, discussion on proper cooling prior to placing in the unit. Buttermilk, cod and calamari were all voluntarily discarded. Shrimp was just placed in the unit and allowed PIC to place back into the walk in cooler. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta in the upright reach in cooler date marked 10/16, pass the 7 days. CDI - PIC voluntarily discarded. Improvement in date marking. For more information on date marking please visit: http://meck.co/FoodSafety -REPEAT- Failure to comply may result in creating a risk control plan during the next inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizing buckets stored on prep tables. CDI - PIC relocated sanitize buckets.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooled pasta in containers covered and stacked. Observed cut lettuce cooling covered in the walk in cooler. CDI - PIC removed covers of the pasta and placed in the walk in freezer. PIV removed covered on the lettuce. -REPEAT-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with multiple rings and prepping food.

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 in use utensil in water at a temperature of 121F. CDI - PIC removed the utensils. Discussion on proper storing on in-use utensils

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed couple cutting board heavily scratched and scored. Replace as the grooves are unable to be properly sanitized.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a plastic food container in the handsink at the cookline. CDI - PIC removed the container.

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 cavatoppi pasta in walk in cooler at 47F (Walk in cooler temped below 41F) Observed linguine in the reach in cooler at cookline temped at 50F (Ambient air of the reachin 48F). CDI - PIC voluntarily discarded both pasta’s . Discussion on proper cooling. All other TCS foods in the walk in were at 41F and below.

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 Mac n cheese in reach in cooler not date marked. Observed feta cheese on the prep top cooler without a date. Discussion with the PIC revealed that the feta comes in bulk, bulk container was in the walk in cooler with a date. Discussion on ensuring the date travels with the product if separated into another container. Observed goat cheese in the reach in cooler expired, date prep 5/18 at 12PM. CDI - PIC voluntarily discarded. For more information on date marking please visit: http://meck.co/FoodSafety -REPEAT- Failure to comply may result in creating a risk control plan during the next inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooled pasta, preportioned and then placed into the reach in cooler, temped at 50F, PIC stated that the pasta was just portioned and then placed into the reach in. CDI - PIC removed the pasta, placed on sheet pan and into the walk in to get back down to 41F. -REPEAT-

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 sanitizing buckets at 0 ppm. CDI - PIC remade the sanitizer.

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 in use utensil in water at a temperature of 121F. CDI - PIC removed the utensils. Discussion on proper storing on in-use utensils

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 general cleaning needed under cookline line equipment, under prep sinks and refrigeration units.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.Observed employee food in the reach in cooler on top shelf. - PIC removed the food. Discussion on appropriate storage of employee food and drinks.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand soap dispenser broken at the front handsink. CDI - PIC provided hand soap. Repair dispenser.

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 date not recorded on the tag as to when the last shellstock was sold. Tags were not in chronological order. Verification within 10 days to ensure compliance.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in hot holding steam table at 111F. CDI - Rice was 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 Mac n cheese in reach in cooler not date marked. Observed mashed potatoes in reach in cooler at cookline without date marking. Observed feta in the walk in cooler expired, exceeded 7 days (1/17-1/24). CDI - PIC voluntarily discarded. For more information on date marking please visit: http://meck.co/FoodSafety -REPEAT- Failure to comply may result in creating a risk control plan during the next inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cooled pasta, preportioned and then placed into the reach in cooler, temped at 58F, PIC stated that the pasta was just portioned and then placed into the reach in. CDI - PIC removed the pasta, placed on sheet pan and into the walk in to get back down to 41F. -REPEAT- some improvement in cooling.

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 sanitizing buckets at 0 ppm. CDI - PIC remade the sanitizer, it was time for the sanitizer to be changed.

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 scoop handles in potatoes and in the rice. CDI - PIC removed the scoops.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed gaskets on refrigeration units are in need of cleaning, food debris accumulating.

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 general cleaning needed under cookline line equipment and refrigeration units.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P Observed the current employee health policy does not reflect the addition of Salmonella (nontyphoidal) For more information on employee health policy please visit: http://meck.co/FoodSafety Provided the PIC with NC Food Code summary of changes and handouts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed establishment does not have written procedures to respond to these types of events. Provided guidance document to PIC. For more information please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed “Clean” metal pan with food debris. CDI - pan was rewashed and sanitized.

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 mango salsa and Marsala (both made in house) expired, datemarked 10.15. CDI - PIC voluntarily discarded. For more information on date marking please visit: http://meck.co/FoodSafety -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 cooling cut greens stacked and covered in the walk in cooler. Prepped this morning at 1030AM. Observed imperial crab stuffing (prepped at 1PM) placed on the service line without properly being cooled, temped at 53F. CDI - PIC unstacked and removed lids to rapidly cool. Crab stuffing was placed back into the walk in cooler. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spray bottle of oil and squeeze bottle unlabeled at the cookline.

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 in hot water, which temped at 122F during the inspection. CDI - water was changed out and is now at the proper temperature.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked on the drying rack.

4-501.11 Maintain equipment in good repair. Observed reach in freezer and walk in freezer with ice build up. Repair.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed gaskets on refrigeration units are in need of cleaning, food debris accumulating.

5-501.17 Provide a covered waste bin in female restrooms. Observed lid missing from the trash can in the employee restroom.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed exterior area of the establishment leading to dumpster accumulating unnecessary items. Remove.

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 shredded mozzarella dated 2/24 to 3/2, past the 7 day date marking requirements in the walk in cooler. PIC unable to provide moisture content for the mozzarella, Date mark the mozzarella for no more than 7 days until documentation is provided with moisture content allowing to date mark past the 7 days. Observed mozzarella prepped today at prep top cooler without date marking. Observed made in house ginger relish without a date in the reach in cooler. Observed shredded cabbage in the walk in cooler prepped today not date marked. CDI - Mozzarella in the walk in cooler was voluntarily discarded. Mozzarella at the prep cooler was properly dated. Ginger relish was properly date marked. Cabbage date marked. -REPEAT-

7-201.11 Store toxic materials to avoid contamination. -P Observed bucket of sanitizer stored on the food prep table. CDI - Food handler relocated to the below the prep table.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed butter stored directly on the reach in refrigerator shelf. CDI - PIC voluntarily discarded the butter.

6-501.19 Closing Toilet Room Doors - C Observed the employee restroom in the back kitchen hallway wedged open. CDI - PIC closed

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings on table next to reach in cooler.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar sanitizer at the 3-compartment sink at 50ppm of quat sanitizer. CDI- sanitizer remade is now at between 200-400ppm of quat.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw shrimp and raw scallops at final cook temp at 125F and placed into togo container. CDI- shrimp and scallops were placed back onto the grill and cooked to 145F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Oberved mango salsa prepped with grilled onion which are cooled and then added to cold ingredients at 1130AM Temped finished product in walk in cooler at 53F at 1:01PM, took a second temp 53F at 1:45F, no temperature change. This could be due to the cooling methods of the onions not being cooled to 41F prior to adding to the mango mixture and placing product in a deep container covered. CDI - PIC -transferred product to a shallow pan and surrounded with ice bath, not this product has 2 hours to acheive 41F or below, if not, product shall be discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed just prepared (11:32AM) mango salsa in prep top cooler at 53F. Observed 4 containers of cut lettuce in the Walk in cooler at 44-49F prepared the day before. Observed goat cheese in the reach in cooler at 46F. Observed half n half at the bar reach in cooler at 49F. CDI- mango salsa was placed back into the walk in cooler to cool down rapidly to 41F or below. Goat cheese was voluntarily discarded. Lettuce was volutarily discarded. Half n Half was voluntarily discarded. Oberved mango salsa prepped with grilled onion which are cooled and then added to cold ingredients at 1130AM Temped finished product in walk in cooler at 53F at 1:01PM, took a second temp 53F at 1:45F, no temperature change. This could be due to the cooling methods of the onions not being cooled to 41F prior to adding to the mango mixture and placing product in a deep container covered. CDI - PIC -transferred product to a shallow pan and surrounded with ice bath, not this product has 2 hours to acheive 41F or below, if not, product shall be discarded.-REPEAT-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of slaw mix not date marked properly. CDI- PIC relabeled as we were able to determine the date this product was made.

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 containers of lettuce cooling down covered with lids. Cooling parameters were not met from the product made yesterday. Foods shall be uncovered during the cooling process. CDI- lettuce placed in shallow drip containers to allow air flow through the product. -REPEAT-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spray bottle of oil unlabeled at the cookline.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers on the drying rack wet stacked. -REPEAT-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toilet paper stored under hand soap and other chemicals in the bathroom.

General Comment. 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 bag of mussels inside of prep drawer with no tag. CDI- PIC stated tag fell off and obtained tag from office.

General Comment. 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 stickers still on and food debris. CDI- Items were removed to be cleaned.

Repeat Violation-1.5 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P In walk in cooler, observed two containers of lettuce from yesterday morning above 41F. At flip top unit, observed imperial seafood stuffing at 47F from 02/09. There was grilled shrimp in walk in from yesterday at 43F. Temperature of shrimp may be due to cooler being open because establishment had shipment in this morning. CDI- Lettuce and stuffing was voluntarily discarded. An ice bag was placed over shrimp and the temperature dropped to 41F. *Points not escalated due to improvement from last inspection*

Repeat Violation-0.5 pts- 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 two containers of lettuce cooling down covered up. Although lettuce met cooling parameters, foods should be uncovered during the cooling process. CDI- Plastic covering was removed.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed rare seared ahi tuna stored above ready to eat foods in reach in prep cooler. CDI - Manager reorganized to correct storage order.

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 cold hold violations due to inproper cooling when prepped earlier this morning. Observed raw shrimp and coconut shrimp cooling in walk in cooler. No change in temperature observed in about an hour of time; would not meet cooling parameters. CDI - PIC started ice baths for raw shrimp and uncovered coconut shrimp to cool rapidly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mango salsa hot holding at 122F. CDI - Mango salsa voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed halved tomatoes, citrus aoili, and sliced tomatoes in flip top unit holding above 41F. CDI - All tomatoes were discarded. Aoili was placed in freezer to cool rapidly. Blanched asparagus and chipotle butter were holding in vegetable cold hold unit at 50F or above. Ambient temperature of cooler reading 60F. CDI - All items in cooler were voluntarily discarded. PIC turned down cooler to reach 41F or below. Kale, tomatoes, and boiled egg in side prep unit were holding 50F or above. CDI - All items voluntarily discarded. Facility will use ice to hold items cold until work order can be placed for equipment. Observed bleu cheese olives at the bar cold holding at 63F. CDI - Item discarded and facility will add item to TPHC moving forward. Visit will be made within 10 days of inspection to ensure cold holding equipment is working properly.

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 prepped items from earlier this morning not used for immediate service and attemped to cool in prep cooler not manufactured for cooling. Observed raw shrimp portioned in plastic wrap cooling in densely packed plastic containers. CDI - PIC started containers of raw shrimp in ice baths. Observed coconut shrimp cooling on speed rack covered in plastic wrap. CDI - Uncovered coconut shrimp to cool rapidly.

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 utensils holding in standing hot water at 126F. CDI - Manager removed utensils for rewash and disposed hot water. Observed measuring cup handles in food products on prep line.

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 lids stored in plastic container with dirty standing water in the bottom.

3-203.12 Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days -PF. Observed shellstock tags not stored in chronological order. CDI - educated to store tags in chronological order. Rearranged tags to proper order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch - PF. Observed knives and slicers dirty with dried food debris. CDI - pulled for a cleaning procedure.

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 multiple items with incorrect dates on it. CDI - provided new correct dates on the items (updated labeling machine to proper date; the date labeler machine is off by one day).

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple containers of lettuce that were not covered with lids. CDI - provided lids for the containers.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed standing water in reach in unit. Observed water dripping from walkin freezer unit. Advised to repair equipment.

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 dust build up on HVAC air intake cover. Advised to keep clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed one plate dirty with debris on food contact surface. CDI - sent through cleaning procedure.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed Ahi Tuna product with no disclosure asterisk on the Specials Menu. CDI - wrote asterisk on product for the menu and printed off more menu's.

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 utensils stored in 124F water. Educated to hold in clean dry container, running water, and hot water at 135F and above.

4-501.11 Maintain equipment in good repair. Observed standing water in a reach in unit. Advised to repair equipment.

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 fan cover in the walkin cooler. Advised to keep clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs stored as clean with dried food debris on the food contact surface of the tongs. CDI - brought through cleaning procedure.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed kale that was prepared at 10:30 am. Product was out of temperatureover 4 hrs later. Product did not meet time/temperature cooling criteria. CDI - discarded kale. Educated about proper time/temperature cooling criteria.

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 kale stored in flip top unit during cooling phase. CDI - refer to violation 18. Educated to not cool product down in cold holding units. Cold holding units are not meant for cooling product.

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 below 200 ppm quat. CDI - refilled with proper solution. Educated to soak cloth with sanitizer before storing in quat bucket; sanitizer bucket will hold longer.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice bath ice dumped into handsink. CDI - removed ice and educated to only use handsinks for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in the cold holding units throughout kitchen. Refer to temperature chart. CDI - educated that cold holding units are for cold holding, not cooling. Removed food and brought to freezer to rapidly cool. Product at proper temperature.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint. Advised to wear hair restraints when working as a food employee.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed multiple sanitizer buckets on the floor. CDI - relocated buckets and educated the reason why sanitizer buckets are not stored on the floor.

5-205.15(B) Maintain a plumbing system in good repair. Observed handsink plumbing dripping from back handsink. Advsied to repair.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser by the 3 comp sink empty. CDI - provided soap to the dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salmon stored in the walkin cooler out of temperature. Refer to temperature chart. Advised to put salmon on ice or place in freezer.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored over prep area where food employee is actively preparing food (above prep board, shrimp, untensils).

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 cooling such as the noodles in the refrigerator and grilled pineapple cooling with lids covering product or tight wrappings. CDI - moved product to a sheet pan to rapidly cool down. advised to prepare product and cool down before covering or tightly wrapping product.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with long beard without a beard guard. Advised to trim beard or wear beard guard.

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 wall baseboard breaking away from wall. Advised to repair.

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 all tags stored in chronological order except the current month of July. Keep current month in chronological order as well. CDI-through instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Obserced sticker residue on pans stored as clean as stacked together. CDI-employee began removing sticker residue. Observed build up on soda nozzles at bar.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory for seasonal menu missing asterisk on items that are offered undercooked. Observed reminder stated at bottom of page but no items (such as grouper, haddock, salmon) asterisked. PIC states that all items are cooked to 145F despite what the customer orders. PIC Tonya will contact her corporate headquarters for clarification.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed residue left on thermopen thermometer. Ensure it is clean before and after using. CDI - by cleaning.

l4-502.11(A) Maintain utensils in good repair. Observed several broken/damaged red and green plastic lids.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water knob missing on first hand sink at kitchen entrance. VR

3-302.11(A) Separate the different types of raw animal foods. -P Observed small pan of raw chicken stored over raw shrimp. CDI-pan of chicken removed and stored in proper location. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed condenser in walk in cooler leaking onto food below. Unable to determine if food contaminated by water. Observed water dripped onto cheese in hermetically sealed package. VR to ensure unit is repaired.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed labels needed on dry goods and sauces.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout kitchen.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed on floors around perimeter. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor and wall tiles throughout kitchen.

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 some dates last shellstock were used missing from tags. CDI - by instruction to start recorded dates on all tags.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed high temp dish machine not sanitizing properly after several cycles. Thermolabel did not turn black. Continued to run dishes through. CDI - Thermolabel did turn black and gauge on machine read 189F. Ecolab and Hobart were notified, Hobart will still make on site visit to ensure everything is in compliance with machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans with sticker residue remaining and lemon slicer and veggie dicer stored with food debris. CDI - removed from shelf to be cleaned.

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

4-601.11 (A) Ensure equipment food contact surfaces and utensils are clean to sight and touch.- P Observed two choppers stored as clean on shelf with dried food debris remaining. CDI, removed from shelf and placed at dish pit to be cleaned and sanitized.

3-501.17 Ensure all Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) are properly Date Marked. - PF Observed some labels faded and not clearly visible on prepped items on line. CDI, manager informed me that their date label machine needed repair and was replaced - new labels will be printed clearly on the next prep session for tommorrow's use.

4-903.11 (A), (B) and (D) Properly store clean euqipment and utensils - C Observed plastic containers stacked and some metal pans stored with sticker/label residue remaining - Properly remove labels after washing.

4-601.11 (A) Ensure equipment food contact surfaces are clean to sight and touch. Observed plastic containers stored with food and sticker residue. Observed lettuce spinner stored with food debris. CDI, lettuce spinner was cleaned during inspection and cleaning process started with plastic containers. Repeat4-501.114 Maintain sanitizer at proper concentation. Observed one bucket of quat sanitizer in bucket at concentration < 150ppm. CDI, by changing and refilling bucket with proper concentration.

3-305.11 Ensure that food is protected from contamination by storing in a location where it is protected. Observed boxes of muffins and bread on the floor of walk-in freezer. Boxes moved off the floor during inspection.

2-303.11 Food handlers shall not wear anything on their wrists. Observed food handlers with bracelets.

4-901.11 Properly air dry dishes and equipment. Observed metal pans stacked wet on dish shelf. Repeat

4-101.11 Maintain equipment in good repair . Observed damaged fryer baskets in use and strainer with bent wires.

6-403.11 Designate area for employee food, drink, and personal belongings. Observed a pack of cigarettes and sunglasses stored on cooler cook line next to food. Observed employee lunch box of food stored in walk-in cooler on shelf next to food items.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. Observed employee getting water for ice bath out of handsink in the kitchen. Use handsinks only for handwashing. CDI, by instruction6-301.12 Hand Drying Provision. Observed paper towels missing from handsink at prep area. CDI, towels provided during inspection.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed some metal pans stored with food debris. Observed plastic pans stored with sticker residue remaining. CDI, pans taken off shelf to be washed & sanitized.

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