CAFE SOUTH FAMILY RESTAURANT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 Metal container with grease and food debris build up stored clean on clean dish rack. *CDI - PIC placed items into Dish Area to be washed, rinsed and sanitized. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Test Strips with an expiration date of 11/2024 unable to accurately read sanitizer concentrations of sanitizer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Gaskets to Flip Top Units with debris build up in need of cleaning.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- *Observed - Dented can stored with non-dented cans in dry storage area. *CDI - PIC voluntarily removed item and placed it to be returned to supplier.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Steak stored above raw peppers and onions in CH Grill Drawers. *CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer in Red sanitizer bucket at 100ppm. *CDI - PIC emptied and refilled bucket with sanitizer at 300ppm

*REPEAT* 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 item stored on top shelf of Sandwich Flip Top above salsa. *CDI - PIC removed item.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 metal containers with dried food debris stored clean on clean dish rack. *CDI - PIC placed items into dish area to be washed, rinses and sanitized. PIC discussed issue with dish washer employee. 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 .

*REPEAT* 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 American Cheese opened on Tuesday in sandwich flip top lowboy and Cooked Sausage Links from yesterday in WIC without date marking. *CDI - PIC date marked items. Great 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 - Suran wrapped Sliced Ham date marked 10/30 placing items at 8 days. PIC stated item was sliced on 10/30 frozen same day and removed from freezer yesterday. *CDI - PIC voluntarily discarded items. PIC discussed with employee to date mark items a second time when removed from freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 - Very large densely packed plastic containers of cooked rice cooling in WIF with no change in temperature after 45minutes. *CDI - PIC had employee distribute rice into two metal containers to spread out product and improve the cooling process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer bucket with a concentration of 100ppm. *CDI - PIC refilled bucket with sanitizer at a concentration of 200ppm or higher.

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 water bottle stored on top shelf in 2 door lowboy unit 2. *CDI - PIC voluntarily discarded item.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Employee rinsing metal bowl in handsink. *CDI - PIC educated employee and had them rinse item off in 3 compartment sink.

*REPEAT* 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw Pork Chop stored directly above raw Cat fish and flounder in 2 Door Lowboy next to fryers. *CDI - PIC moved raw pork chops to lower shelf to correct 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Meat Sauce, Marinara Sauce, White Gravy and Sausage Patties below 135F in HH Steam Table, see temp chart for details. *CDI - PIC reheated items to 165F or higher, see temp chart for details. 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 - Chicken Salad, Coleslaw, Boiled eggs, Containers of Sliced and Containers of Diced Ham and Turkey without date marking in Sandwich Flip Top Unit. PIC stated that items are date marked in WIC. EHS educated PIC on importance of date marking items when transferred to different units so that it tracks. *CDI - PIC properly date marked items in Sandwich flip top to match dates in WIC. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Sanitizer bucket without label to properly identify chemical product within. *CDI - PIC properly labeled item.

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Two crawling pests in establishment (Not Roaches). PIC showed EHS email stating they are scheduled to be sprayed for pests by extermination company. PIC stated they are planning to be sprayed for pests every 2 weeks. NOTE: This is a repeat violation for a separate reason points deducted will remain the same.

*REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Tiles missing underneath dish machine and broken/missing tile on left corner baseboard leading towards back door.

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 over beef in 2 door reach in unit by grill station. No contamination observed. CDI - PIC moved chicken below beef. REPEAT (3) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried okras and chicken tenders holding below 135F. (See temp chart). PIC stated a large party came in prior to the inspection and those items were left over and should have been discarded. CDI - PIC voluntarily discarded items. (0) 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pest droppings in shed by dumpster area. Amount observed has decreased since the last inspection. PIC has removed all unneeded equipment and potential harborage areas to try and eliminate the presence of pests. REPEAT. (1)

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 tiling underneath dish machine missing. Repair. (0)

6-301.14 Post a handwash sign at each handsink. Facility is missing hand washing sign by front server station. CDI - EHS provided facility with extra handwashing postage. (0)

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 beef over fish and chicken over pork in walk in cooler storage. CDI - PIC rearranged storage order. (1.5) 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 multiple bottles of cleaner without a label. CDI - PIC added labels. (2) REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two bottles of buffalo sauce without labels. Label all working containers of food stored out of original container. (0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pest droppings throughout shed at dumpster area. Shed is used for storage of paint, various construction materials, and tables no longer used in facility. PIC stated nothing in the shed is needed/used anymore for facility. Notify pest control to eliminate the presence/evidence of pests. (0)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous boxes of frozen meat stored on the floor in walk in freezer. REPEAT. (2)

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 one container of sanitizer being stored on the floor. CDI - PIC moved sanitizer to correct storage area. (0)

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster area accumulating litter. PIC stated he will contact landscaping company to take care of issue. (0)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handling raw fish with gloved hands and donning on new gloves without washing hands in between. Employee was observed leaving kitchen area with gloves on and returned to prep-line to hand food with same gloved hands. CDI - PIC instructed employees to wash hands before donning on new gloves or when leaving the kitchen. EHS advised PIC to use thongs or serving spoons.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwaves with food build up inside microwave and door seals.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stainless steel container of cooked turkey and cooked meat loaf from 8/4/24 above 41*F CDI - PIC volutarily discarded food. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stainless steel container of cooked beef patties from 8/1/24 above 41*F. CDI - PIC voluntarily discarded food. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed near soda station two spray bottles with wrong labeling. Spray bottle contained green Lysol disinfectant however; the bottles were label Windex cleaner. CDI - PIC relabeled both spray bottles.

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 several containers of food tightly covered with sarin wrap still in the cooler process located in the walk in cooler. CDI - PIC was allowed to place items into walk in freezer to quickly and removed sarin wrap. Liver mush, chicken salad, boiled eggs and diced ham. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear kitchen back door open during inspection. EHS advised PIC to keep door closed. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead insects throughout dry storage room, catering storage room, and can wash area. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead insects in ceiling light shield throughout storage, catering room, and can wash area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several closed and open boxes of food stored underneath stationary racks inside walk in freezer. CDI- PIC moved boxes to shelving.

4-501.11 Maintain equipment in good repair. Observed melted door gasket for hot holding box. 4-501.11 Maintain equipment in good repair. Observed in-use microwave handle missing. 4-501.11 Maintain equipment in good repair. Observed walk in cooler door not fully closing, and door gasket towards the bottle in need of replacement.

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 thermometer not working properly. 10 day VR required for functioning dish machine thermometer. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for bleach sanitizer. 10 day VR for bleach test strips.

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 a few white food containers stored clean with sticker and glue residue still attached.

5-501.17 Provide a covered waste bin in female restrooms. Observed unisex employee restroom without a covered waste bin.

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 a few ceiling vents with dust and debris build up throughout kitchen. 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 a few damaged ceiling tiles throughout kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed overall general cleaning needed throughout kitchen and around hard to reach cooking equipment.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed damaged metal hood filters.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection, two managers certificate expired. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris on stabilizer. PIC stated slicer was cleaned and sanitized earlier in the day and was covered in plastic. Also observed can opener with debris on blade. CDI- Stabilizer and can opener W/R/S. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooling in walk in cooler covered with lids/plastic wrap and not being stirred. CDI- Foods were uncovered and stirred to promote cooling. All foods met proper cooling rate uncovered and stirred. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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 food on floor inside freezer. CDI- Boxes of food placed 6 inches off floor.

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 drinks through facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Tomatoes, Coleslaw house made butter milk dressing and lettuce above 41F please see temp chart. CDI PIC tossed tomatoes and coleslaw. Moved Lettuce to WIC to cool 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tomatoes and coleslaw without date marking. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (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 bucket of sugar and bucket of flour with scoop handle touching food. CDI PIC removed handles from food.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in dirty bins. CDI PIC send bins to 3 comp for w/r/s

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 Max/Min thermometer not working. EHS will return in 10 days

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf .Observed hand sink in waitress area blocked with pitchers and stacked glasses. PIC CDI- Repeat. Items were moved from both sinks

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed both microwaves in need of cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris on it. CDI PIC had employee clean slicer. 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 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 . 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests flying around kitchen 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead bug on floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use sanitizer at 50ppm. CDI PIC changed out bucket sanitizer 200ppm

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use container stored facing upward, CDI PIC had employees change single service container to face down.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bins where clean utensils stored with food debris

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Repeat. Observed dumpster doors open when not in use.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee wash hands and turn off the faucet without using a paper towel as barrier to prevent recontaminating hands after washing them. CDI - PIC intervened and educated employee on the proper, hand washing procedure.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink inaccessible due to mixer and trash can blocking the hand sink near the stove. CDI - PIC removed both items before EHS mentioned.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed lettuce stored directly on shelf inside the RIC at Prep unit. CDI - PIC voluntarily discarded item.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 greens and mash potatoes held below 135F. CDI - PIC moved items to the stove top for reheat.

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 American Cheese, Egg mix for French Toast and Sliced tomatoes held above 41F. CDI - Items were prepped at 8 AM today and were moved to WIC.

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 shelving throughout the kitchen in need of cleaning.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on plates for service. CDI - Phone was removed. 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 top of prep unit.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee handle soiled towel dispenser after washing hands and not use paper towel to Turn off faucet. CDI - Employee was educated by EHS on touching contaminated surfaces after washing hands. Employee rewashed hands.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed ground beef stored above raw shrimp.. CDI-PIC moved shrimp to higher shelf.

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, diced, and quartered tomatoes in prep top #1 and in reach in #1 at 44-45F. Date on containers stated that they were prepped this morning. CDI PIC moved tomatoes to WIC. Repeat.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open and debris that needs to be discarded around dumpster containers. CDI - PIC closed doors.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several wall tiles missing throughout kitchen. This is causing water accumulating in floor/wall joint near WIC. Repeat 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 air ceiling and vents above cook line and prep sinks with large amount of buildup.REPEAT -1

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored in bottom of reach in cooler. CDI - PIC discarded cup.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing potatoe peeler in hand sink. CDI PIC educated employee.-0

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 can opener with large amount of food debris. CDI PIC moved can opener to dish room to be washed. -0

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 4 pans of housemade ranch, 1 pan of thousand island, and 2 large pans romaine lettuce in prep top #2 and reach in #2 at 46-48F. Ambient air was at 48F. Employee stated that items in this unit were stocked yesterday. CDI PIC voluntarily discarded pans of ranch, thousand island, and lettuce. PIC called technician to service prep unit. PIC put ice under new pans of TCS foods put in unit. -1.5 Observed cole slaw, cut lettuce, and tomatoes in prep top #1 and in reach in #1 at 44-48F. Employee stated that they were prepped this morning. CDI PIC moved cole slaw, lettuce and tomatoes to WIC.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead bugs in light fixtures above cook line and on floor under equipment and shelves throughout kitchen and dry storage. -1

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several wall tiles missing throughout kitchen. This is causing water accumulating in floor/wall joint near WIC. Repeat 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 air ceiling and vents above cook line and prep sinks with large amount of buildup.REPEAT -1

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 water bottle, keys, and cell phone stored above on directly on the drainboard with clean dishes. CDI PIC educated employee and moved employee items.-0

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed covered employee coffee cup stored on shelf above cleaned dishes in dish area. Store drink in a manner that will prevent contamination (low shelf).

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Observed chemical spray stored above water pitchers in wait station. CDI-placed on shelf below food items.

4-501.11 Maintain equipment in good repair. Observed gasket on warmer melted. Observed damaged lid on sugar bucket in waiter/waitress area. Observed damaged splash guard at hand sink near walk in cooler.

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 build up on shelving and equipment in various areas of kitchen.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed wall damage around toilet in employee restroom. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard tiles missing in areas throughout kitchen. 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 and walls needing to be cleaned in various areas in kitchen.

6-301.14 Post a handwash sign at each handsink. Observed missing handwash sign on back handsink. CDI - Provided handwash sign to PIC during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with old food debris, visibly hard and indicating it was there a while. PIC said they use sanitizer to clean machine, and they take some of the parts off and run it through the dishwasher. The rest is cleaned with sanitizer. CDI-EHS showed the PIC the food debris and explained properly W/R/S procedures. PIC took apart and was washed,rinsed and sanitized properly - REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in the flip top cooler above 41F: cut tomatoes, hard boiled eggs, ham, Cole slaw, feta (see temperature chart) Discussion with the PIC revealed that the unit was unplugged over night due to freezing up, all product was removed last night and placed back into the unit this morning and then plugged in, unit was temped at 55F. CDI- Allowed PIC to removed all TCS products out of the unit and place back into the walk in cooler to cool back down to 41F or below. After 30 minutes the unit was reading a temp of 47F. PIC has a call out for repair to resolve. This unit shall not used until repaired and is maintaining at 40F or below. Compliance visit within 10 days to ensure the unit is properly functioning.

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 plastic tubs of cut lettuce stacked on top of each other in the walk in cooler. Explained to the PIC the proper method of cooling. CDI - PIC unstacked. EHS observed potato salad in a full metal container under the prep unit, covered with saran wrap. Employee said they made it 1 hr ago. CDI-PIC took to the WIC and put it in two separate containers. Potatoe salad cooled to 41F in 30min

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects throughout the facility. Clean to prevent attracting pests.

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 exterior of ingredient bins and knife holder accumulating food debris and residue.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed sprayer hose attached to the mop sink spigot with an additional backflow prevention device. CDI - PIC removed the hose and explained why this shall be done.

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 food employee cutting onions with BH. CDI-PIC had employee voluntarily discard onions since they were all cut with no gloves on, employee washed hands and put on gloves

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed eggs stored over fish, whole muscle pork and beef. CDI-PIC moved eggs next to unwashed produce on the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with old food debris, visibly hard and indicating it was there a while. PIC said they use sanitizer to clean machine, and they take some of the parts off and run it through the dishwasher. The rest is cleaned with sanitizer. CDI-EHS shoWed the food debris and explained properly W/R/S procedures. PIC W/R/S 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a tin foil container of cheese sitting above the metal containers in the flip top at 48F. CDI-PIC 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed a 2 huge containers (10gal?) of rice at 60F, and pasta at 45F, in plastic, covered. PIC explained they use an ice bath to cool product down this morning, 9am. Employee showed procedure. Employee said they temp the product after cooling and it was 35F. Employee said they added water from the tap to get the ice out, it allows it to float. EHS explained this could've been why it was warming up from the tap water. CDI-Employee added ice and left it in there instead of taking it out, rice was 36F and pasta was 37F by the end of inspection. EHS observed potato salad in a full metal container under the prep unit, covered with saran wrap. Employee said they made it 1 hr ago. CDI-PIC took to the WIC and put it in two separate containers. Potatoe salad cooled to 41F in 30min

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 scoop handle in the corn starch bin. CDI-PIC took handle out 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored beside the prep unit, in between the prep unit and the table. EHS could see the area was clearly soiled. CDI-Employee took knives back and washed them, then put them in a clean container above the prep top

4-501.11 Maintain equipment in good repair. Observed ice building up in the WIF, and the stand up.

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 grease and food debris building up next to the grill area.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. OBSERVED wiping cloth stored in low concentration located in the area next to the drink machine. REPEAT.

5-205.15 Maintain a plumbing system in good repair. OBSERVED hand wash sink next to the raw seafood station with a leaking faucet.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. OBSERVED in the reach in freezer uncovered containers of fried okra, fried pickles, and fried green tomatoes. CDI. PIC covered containers with lids. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf OBSERVED deep covered containers of ziti noodles and macaroni noodles cooling in the walk in cooler. CDI. PIC moved noodles to a pan to cool at faster rate. Macaroni noodles were moved to walk in freezer. Check temp log. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. OBSERVED back door open at the beginning of inspection. REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED gnats in the dry storage area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. OBSERVED wiping cloths at the front of the kitchen near the drink machines being stored in sanitizer that was reading under 50ppm. CDI. PIC replaced sanitizer. REPEAT.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C OBSERVED re-caulking needing to be done to hand wash sink next to walk in cooler. REPEAT.

3-304.15 (A) Gloves, Use Limitation - P Observed food employee crack raw shell eggs into bowl and proceed to grab plates, to go containers, and utensils without first washing hands and changing gloves. CDI - Employee washed hands, plates moved to dish machine to be W/R/S. - REPEAT - 3 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer used for slicing vegetables stored with food debris present. CDI - PIC moved slicer to dish are to be W/R/S. - 0 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked turkey cooling at a rate of .083F/minute. Observed macaroni cooling at a rate of 0F/minute. CDI - PIC sliced turkey to facilitate cooling. PIC sprea macaroni on thin sheet pans to facilitate cooling. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham and cheeses stored on grill in ice bath between 50-56F. Observed beef tips stored at 45F in grill drawer 1. CDI - PIC placed ham and cheese on TPHC to finish out breakfast rush. Beef tips were voluntarily discarded. - REPEAT - 3 - * This is facilities 3rd cold holding violation. EHS discussed possible implementation of risk control plan upon next inspection to control cold holding.

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 cooked turkey stacked on one other cooling in walk in cooler. Observed deep container of cooked pasta cooling covered in walk in cooler. Observed food employee cut tomato and place directly into prep top at 54F. CDI - PIC unstacked and sliced turkey. PIC spread pasta onto thin spread sheet pans to facilitate cooling. Items now cooling at proper rate. See temp chart above. PIC moved tomatoes to WIC to rapidly cool. - REPEAT - 1 -

3-501.13 Use approved thawing methods. Observed meat thawing in container of water on counter. CDI - PIC moved container to sink and turned on water. - 0 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door proped open during inspection with no form of protection against pests. CDI - PIC turned on air curtain. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket reading 0ppm QUAT sanitizer. CDI - PIC refilled sanitizer to proper concentration. Sanitizer now reading 200ppm QUAT sanitizer. - 0.5 -

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed metal strainer with damaged metal grooves. CDI - PIC voluntarily discarded. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside of reach in coolers and underneath grill surfaces throughout facility. - 0 -

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damage to flooring and cracked tiles near dish machine area. - 0 -

3-304.15 (A) Gloves, Use Limitation - P 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food employee taking gloved hands to the hand sink to rinse prior to portioning food. Also observed same employee store raw chicken near cleaned dishes. Observed foods on floor in WIF. CDI- education on hand washing and glove usage was given to employee by PIC, foods were uplifted from the ground and chicken was removed from clean dish storage area. -1.5 points.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed rice stored in the hot box at less than 135F. CDI- education was given and rice was reheated to 165F prior to being reinserted in hot box. 0 points.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed raw beef, ham, blanched vegetables and chicken in refrigeration drawers not properly cold holding. Observed cheese, lettuce, tomatoes and diced ham not cold holding on ice bath. CDI/REPEAT-Out of temp items on ice bath was placed on a 1.5 hour discard. Other foods in refrig.drawers were discarded. Encouraged facility to use ice baths on food items in refrig. Drawers to withstand heat from grill. Ambient air of unit was 38-40F when checked concluding the inspection. REPEAT - 3 points.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cheese ,cole slaw,lettuce,ham,tomatoes etc foods not properly dated on cold hold unit after being informed it was in storage since last night. Observed several foods in walk in cooler lacking thaw date after frozen date was omitted. Also observed chicken wings in reach in 2 door lacking a date. Better overall date marking is needed for facility. EHS and PIC will discuss risk control plan that may assist with keeping this violation aligned.- 3 points. REPEAT

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed several breakfast items such as hash browns not marked on time chart per their procedure protocols..CDI- PIC marked foods as required. 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 large container for rice cooling in dense container with lid on in walk in, observed pans of cheese sauce cooling fully wrapped and stacked on top of each other. CDI-REPEAT- Food items were made in more shallow amounts and placed in freezer for aggressive cooling methods. -.5 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in prep areas. Increase pest control to avoid flies in kitchens. 0 points.

5-202.13 Backflow Prevention, Air Gap - P Observed tube being directly connected to 3 comp sink faucet which no longer allowed an air gap. A back flow preventer was not associated with the sink. PIC was alerted of risk of contamination of clean water supply with back siphonage and tube was removed during inspection. Ensure that an air gap or back flow preventer is accessible when dealing with water supply lines and pipes. 0 points.

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 grill employee handle raw shell eggs and then handle clean plates without glove change or hand wash. CDI instructed PIC on proper procedures relating to handwashing and employee discarded food and washed hands and changed gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and ham in grill drawers at 46 degrees. all other products at 41 or below. placed chicken on tphc and will do vr to make sure unit is functioning properly.

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 salsa , marinara and meat sauce not datemarked in walk in cooler. CDI PIC knew when meat sauce and marinara were made and when salsa was opened so products were datemarked. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed meat sauce and chicken broth cooling in too great of volume in plastic buckets . CDI moved to shallow pans and placed on speed rack and proper cooling rate achieved.

4-501.11 Maintain equipment in good repair. Observed gaskets on walk in cooler , grill drawers, and low boy cooler in need of replacement.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand washing sink near the raw chicken prep station lacked cold water and only supplied hot water through valves. Ensure that cold water is also accessible out of hand sink so hand washing can occur with out a scolding hazard. VR - will return to check compliance of this issue. 0 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork and raw sausage being stored over ready to eat ham, a bucket of pickles and other RTE foods in walk in. Observed raw beef over raw salmon in same walk in cooler. CDI- order was rearranged during inspection. -1.5 points. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee that was using gloved hands to prep the raw chicken change task and touch other items in kitchen with same used gloves. This is a quick way to spread pathogens through contamination of gloved hands. CDI- Manager educated employee and gloves were changed along with hands being washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two containers of meatloaf were hot holding below 135 degrees inside of hot box. CDI- PIC reheated products to >165 and then re-inserting inside hot box for storage. REPEAT- Correct issue moving forward or risk losing double points moving forward. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, steak cuts, lamb and turkey cold holding >41 degrees inside of refrig drawers under the grill. CDI- Steaks, lamb and ham were placed in the freezer for aggressively cool. Raw chicken was voluntarily discarded. -1.5 points. REPEAT. Adjust cold hold violation or risk losing double points on next inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lasagna dated 7-2. Today is 7-11. Also observed wings without date mark inside of reach in 2 door lowboy cooler unit. CDI- Lasagna was voluntarily discarded and wings were properly dated during the inspection. 0 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies in kitchen area. Also observed dead bugs in light shield located in office area. 0 points.

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 wiping cloth buckets that contained weak quat sanitizer. CDI- sanitizer was changed as needed. Ensure quat sanitizer is 200-400 ppm. -.5 points.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed whole large portions of meatloaf at 73-77F cooling in the walk-in cooler since 10AM according to PIC. CDI: meatloaf was voluntarily discarded. Discussed cooling methods and procedures with PIC. Remanding meatloaf that met cooling parameters was moved to sheet tray and spread out inside walk-in freezer.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried chicken holding in hot box at 122F-128F. CDI: fried chicken was reheated to 173F - 200F.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some items in cold holding including shredded chicken at 43F and ribs at 42F inside walk-in cooler. Observed romaine at 43F and Caesar dressing at 43F inside salad cooler. CDI: discussed new cold hold change with PIC and methods that would help maintain proper temperature. Prep cooler thermostat was turned down.

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 large whole portions of meatloaf and turkey cooling while stacked inside walk-in cooler. CDI: meatloaf and turkey was separated on sheet trays and stored inside walk-in freezer. VR for risk control plan by 3/21/19

General Comment: 3-501.13 Use approved thawing methods. Observed frozen veggies thawing in water at prep sink.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles not labeled in kitchen cook line.

Repeat: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wait staff wearing jewelry on wrists. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff without hair restraints.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet and soiled wiping cloths stored on front and back counter surfaces. Observed wiping cloths in bucket with bleach sanitizer below 50ppm. CDI: bleach sanitizer corrected to 50ppm in buckets.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink without a straw stored on shelf above food items on cook line. CDI: drink relocated.

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed collard greens being held in hot box at 126F. CDI: green were reheated to 170F.

General Comment: 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 some products not being dated properly inside prep and reach-in coolers. CDI: by dating properly.

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 whole turkey cooling in pans of 3 and chicken and rice soup cooling in large portions. According to staff chicken in rice was going to be placed directly in side freezer. CDI: discussed proper cooling methods; turkey separated into small portions; chicken and rice placed in ice and stirred frequently.

General Comment: 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed grill cooler and undercounter cooler missing thermometers.

General Comment: 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. CDI: addressed with PIC; employees donned gloves. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wait staff with bracelets and watch on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff without hair restraints.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on counter not in use. Observed wiping cloth stored under cutting board.

General Comment: 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 bowl being used inside oatmeal and hashbrowns. Observed large containers being cut and used as utensils to portion.

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

4-502.13 Single-use and single-service articles may not be reused. Observed large plastic food containers being re-used. Observed baked potatoes being stored in re-used cardboard boxes after being washed.

General Comment: 4-501.11 Maintain equipment in good repair. Observed rusted shelving inside undercounter cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some scarred cutting boards.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on outside of dry good containers and inside door handles of undercounter cooler.

General Comment: 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/missing floor tile at can wash area.

Repeat: 6-303.11 Intensity-Lighting - C. Replace light that is out in dry storage area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employees only washing hands for a few seconds. Observed employees touching facuet handles with bare hands after washing. CDI: addressed with PIC; employees directed to re-wash hands properly. 2-301.15 Only wash hands in handwashing sink. -PF. Observed employee rinse gloves at prep sink. CDI: directed to wash properly at handsink. 2-301.14 Wash hands after activities that contaminate them. -P. Observed employee handling raw chicken then touch walk-in cooler door handle with gloves without changing gloves or washing hands. CDI: gloves changed and hands were washed.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice that was dumped in handsink next to fry station. CDI: addressed with PIC; by instruction to use only for handwashing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed frozen raw chicken stored above ready to eat foods inside 2-door reach-in freezer. CDI: storage order corrected. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored above ready to eat foods inside walk-in cooler. CDI: by instruction to correct storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods uncovered in walk-in cooler and freezer. CDI: by covering

General Comment: 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 some dates written on salad dressings, gravy, and lasagna not legible. CDI: dates changed and made clear and legible. Points not deducted due to improvement. All other items were dated properly and legible.

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 chicken noodle soup, salad mix, and whole chicken cooling in large batches. CDI: soup was separated into 2 containers and placed inside walk-in freezer, salad mix was separated into 4 containers and left uncovered in walk-in cooler, whole chickens were left uncovered and stored inside walk-in freezer.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead roach by can wash area. Facility is using Ecolab for monthly pest treatment. PIC will notify Ecolab for treatment.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one quat sanitizer bucket at 50ppm. CDI: corrected to 200ppm

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans stacked wet on prep table and back dish shelf.

General Comment: 6-303.11 Intensity-Lighting - C. Replace light that is out inside dry storage room.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. 1 pt - Observed employee drinks stored on top of warmer at wait station. CDI: drinks removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 1.5 pts - Observed food debris/stickers remaining on metal food pans and single use food containers. CDI: taken to dishmachine; recleaned.

General Comment: 0 pts - 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed container of penne pasta dated incorrectly in walk-in cooler, small container of penne pasta not dated in reach-in cooler cook line, gyro meat not dated in cooler drawer, and bbq not dated in bottom of sandwich prep cooler. CDI: all products were dated properly.

General Comment: 0 pts - 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of sanitizer mislabeled and another spray bottle not labeled at all stored on bottom shelf at wait station. CDI: both labeled properly.

Repeat: 1 pt - 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 22qt containers of rice and penne pasta covered cooling inside walk-in cooler. CDI: separated into shallow containers and uncovered stored inside walk-in cooler.

Repeat: 1 pt 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled cloths laying on food contact surfaces on cook line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0.5 pts. - Observed metal pans and single service food containers wet stacked in kitchen.

General Comment: 0 pts. - 4-502.13 Single-use and single-service articles may not be reused. Observed single service containers being re-used.

General Comment: 0 pts. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee rinsing out bowl at front handsink. CDI: directed to stop and wash bowl at dish sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 1.5 pts. Observed raw salmon stored above onion rings in low boy cooler and raw beef fried steak stored above fries in reach-in freezer. CDI: storage order rearranged. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce in walk-in cooler stored above ready to eat food including diced ham, sausage, etc. CDI: storage order rearranged. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed rolls stored in grocery bags in various areas of facility. CDI: rolls in process of being transferred to food grade bags. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee on cook line crack raw eggs then handle cheese and other ready to eat foods without changing gloves and washing hands. CDI: addressed with manager; gloves changed and hands washed.

General Comment: 0 pts. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed food products inside sandwich prep cooler measuring at borderline temperatures 45F. It was determined that cooler thermostat was turned up accidentally. CDI: cooler thermostat turned down and cooler now reading below 45F.

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 0.5 pts. Observed a container of rice that was just cooked and started cooling inside walk-in cooler in large batch and covered. CDI: broken down into smaller batch and stored in walk-in freezer. Observed mixed salad cooling inside walk-in cooler with lids on. CDI: lids removed and ice placed on salad.

General Comment: 0 pts. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label all breaders at fry station.

Repeat: 1 pt. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizing solution in buckets reading 100ppm. CDI: corrected to 200ppm. Observed wiping cloths stored under cutting boards.

Repeat: 0.5 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on outsides of plastic containers stored as clean on dish shelf. Continue to work on completely removing stickers.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 1 pt. Observed mutiple employee drinks stored on prep surfaces on cook/prep line and one on dish shelf next to clean dishes. CDI: drinks relocated properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 1.5 pts. Observed items inside hot box units on back prep line < 135F (see temp chart). CDI - Items reheated to 165F, 167F, and 170F.

Repeat - 1pt. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of beef stored on the floor of kitchen at back prep area. CDI - all food removed from floor. Observed pans of turkey stored on the floor of walk-in cooler and pans of chicken wings stored on the floor inside walk-in freezer. CDI - pans removed from floor.

Repeat - 0.5 pts. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed mutiple wiping cloths stored on food contact and prep surfaces throughout kitchen.

Repeat - 0.5 pts. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on back dish shelf.

General Comment - 0pts. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed worn cutting boards stored at back dish area.

General Comments - 0pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed date mark stickers remaining on outside of plastic containers. Remove.

General Comment - 0pts. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minimal trash on ground outside of dumpster and grease container.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed a pan of meatloaf that had not been cooled properly overnight in walk-in cooler at 50F. CDI: product discarded. Observed a tall container of chicken and rice soup that has not cooled properly in walk-in cooler from this morning; product 48F in center and 44F on edges. CDI: product was still within time window; product was stirred and placed back in walk-in uncovered at 47F in center.

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 a container of bbq in walk-in cooler not dated and portioned lasagna on prep line not dated. According to PIC, lasagna lasts for 2 days. CDI - both products dated on site 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 brown rice dated for 1/15 and diced sausage 1/16 out of date in walk-in cooler. CDI: both products discarded.

Repeat : 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed some items on menu with an asterisk that are being offered undercooked but are required to be fully cooked before consumed. Fully cook items and remove asterisks from menus by next inspection.

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

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored under cutting boards.

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

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed salmon stored below comminuted hamburger patties in WIC. CDI- Storage order reversed based on final cook temps.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed several food products with no date mark on them such as cooked lasagna, BBQ, and american cheese CDI- Date was added to products based on when they were prepared. REPEAT. 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 pasta salad with an expiration date of 8/2. CDI- Product voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility was not marking times for eggs holding under TPHC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Some items on menu (catfish, flounder, tilapia) have an asterik on item and thus are being offered undercooked. PIC stated facility does not offer those items undercooked and will remove asteriks next menu change.

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 prepped lettuce in two large containers with tight wrapping silan wrap with a temp. of 50. PIC stated product was cooling down. CDI- Wrap removed and PIC told employee to use active stirring. REPEAT.

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 dirty gaskets.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed pots and pans built up in front of hand sink removing access to hand sink. Observed spoon in hand sink. CDI- Item moved and spoon removed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - 0pts - Observed cooks cracking eggs using the same glove to touch utensils and food. Discontinue this practice as the raw egg on the gloves will cause contamination of food product. CDI- PIC addressed through education.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - One large bucket of pinto beans read 53F in the centermost part. CDI- Product voluntarily discarded. Observed cooling methods for product in large containers to ensure rapid cooling within the specified time of 6 hours.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Did not observe a date marking system for all product in walk in. Cooked vegetables, rice, blue cheese, ranch, soft cheeses, soups, and other prepared foods were not dated in walk in and on the line. All foods held for more than 24 hours shall be dated for 7 days if 41F or below or 4 days if 42F-45F CDI- Employees were able to label product.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - 0pts - Observed some items on the menu that do not need to be asterisk due to not being undercooked (ice. Turkey burger, catfish, flounder, and tilapia). These items should have the asterisk removed so that they are not giving the customer the option of under cooking. PIC will correct during next menu change. Items will not be undercooked.

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 - 0pts -Observed pinto beans in large container cooling. Observed salad in deep container tightly covered cooling. CDI- Pintos discarded and salad vented. Ensure that properly cooling methods are being used.

. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed some cleaning needed in reach in coolers.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed trash barrel in front of handsink. CDI- Barrel moved. 5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed employee dump sanitizer in handsink. Only use handwash sink for handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some bowls and a scooper that were soiled with food debris. CDI- All taken to dishwasher to be washed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a stack of american cheese in an ice bath and gyro and ham in a reach in drawer holding above 45F. It seemed all food products were being overstacked and thus not able to hold temp. CDI- American cheese brought to walk in to cool down.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed two buckets of sanitizer read at 50 ppm Quat and 0ppm Chlorine. CDI- Buckets discarded. REPEAT.

4-501.11 Maintain equipment in good repair. Observed damaged fryer basket and torn gasket on reach in drawer unit that seemd to be affecting the way it closed properly.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. No drain plug on garbage dumpster.

No Points Deducted: Observed: One of the two wait staff hand sinks not stocked with paper towels. The other sink was stocked and accessible. CDI by re-stocking. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed: Meat slicer dirty. CDI by cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. The ice machine deflector and lid area dirty. -Pf

No Points Deducted: Observed: Whole turkey cooling at .18 F per minute. Pasta salad cooling at .15 F per minute. Alfredo cooling at .07 F per minute. Items were below 70F during inspection. Cooling methods CDI. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P

No Points Deducted: Observed: A pan of a few pieces of fried chicken at 120F. CDI by discarding. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed: Whole turkey cooling. Large deep pot of pasta salad cooling with plastic wrap on top. Large portion of Alfredo sauce cooling. 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: Sanitizer in wiping cloth bucket at 0 ppm. CDI by re-filling container. 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 in use tongs and scoops stored with the handles in the product. Old containers used as scoops in the dressing/sauces in the walk in. CDI by removal and replacement. 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: Several pans and cups stacked wet. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed.: Gaskets broken on cold hold units. Cold hold units with rubber coating on shelving flaking. Cutting board damaged. Old containers used to store food in them and these containers with stickers still on them. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf CDI by discarding cutting board.

Observed: The interior of cold hold units dirty. Gaskets dirty. Laminate damage to the cabinet/shelves in the wait staff area. Drink and dish racks dirty. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

No Points Deducted: Observed: Hand sinks dirty and slow to drain due to debris in the drain area. 6-501.18 Maintain hand washing sinks, toilets and urinals clean.

No Points Deducted: Observed: Ceilings vents collecting dust in the restrooms and pantry. 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. Paul Kakouras present.

General Comment 5-205.11 Maintain access to handsinks.-Pf - Observed a trash can and multiple large pots blocking the handsink by the walk in cooler. Observed a rack of glasses blocking the hand sink at the server station. CDI - all items were moved.

General Comment 4-501.114 Maintain sanitizer at correct concentrations. -P - Observed weak QUAT sanitizer. Sanitizer is piped to hot water only, and that might be why it is coming out weak. Contact someone to fix it. CDI - Facility is using bleach sanitizer in the mean time. Verification required 8/5/2015

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed items holding higher than 45F in the prep unit by the grill. The lowest ambient air temp. was 49F. CDI - items were moved to the walk in. Maintenance will be contacted to fix it. Verification required 8/5/2015. Observed hash browns and shell eggs stored by the grill. Facility is not holding them on time. Hash browns were 57F and the eggs were 69F. Suggested TPHC for those items. Will email the documentation with the inspection.

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in freezer on the prep line and a split gasket on the reach in cooler at the front server station. Replace gaskets.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed build up in gaskets of the prep unit by the walk in cooler. Clean gaskets.

.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf GENERALCOMMENT OBSERVED HANDSINK, AT FRONT DRINK STATION CLOSEST TO RESTROOM, WITH ICE DUMPED INSIDE. CDI BY REMINDING PIC THAT ONLY SINKS ARE ONLY FOR HANDWASHING, NO DUMPING. ***YOU MAY UTILIZE EMPTY 5 GALLON BUCKETS FOR DUMPING DRINKS AND EMPTY BUCKETS AT CAN WASH WHEN COMPLETE***

. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine interior with mold; observed pair of tongs stored as clean with food debris present; observed underside of ice shield at front drink station with mold and mildew present. CDI BY STAFF CLEANING ITEMS BEFORE I COMPLETED INSPECTION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf OBSERVED CUT LETTUCE COOLING IN WALK-IN, TIGHTLY COVERED IN PLASTIC AND LIDS, AT 49F AFTER 2HOURS. CDI BY LOOSELY COVERING FOOD TO ALLOW COLD AIR TO CIRCULATE AND RAPIDLY COOL ITEMS. ***COOL COOKED TURKEY BREAST IN SMALLER PORTIONS, PREFERABLY IN HIGH SURFACE METAL PANS THAT CONDUCT COLD TEMPERATURES EFFECTIVELY***

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf GENERAL COMMENT FACILITY HAS NO THIN PROBE THERMOMETER IN FACILITY FOR CHECKING FOOD TEMPERATURES. VERIFICATION REQUIRED (VR) - TO ENSURE FACILITY HAS A THIN PROBE THERMOMETER. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. PROVIDE REPLACEMENT THERMOMETERS FOR THOSE MISSING OR DYSFUNCTIONAL IN PREP UNITS AND HOT HOLDING BOXES.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 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 MULTIPLE WET WIPING CLOTHS RESTING ON SURFACES THROUGHOUT KITCHEN AND FRONT SERVICE AREA. OBSERVED MULTIPLE DRY SOILED WIPING CLOTHS IN-USE IN FACILITY CDI BY PIC PROVIDING SANITIZER BUCKETS FOR WET WIPING CLOTHS AND SWITCHING OUT DRY SOILED CLOTHS

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. OBSERVED SOME DEEP SCARRING AND SCALE ON 2 CUTTING BOARDS. RE-SURFACE OR REPLACE CUTTING BOARDS. 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 REFRIGERATION UNITS. REPLACE TORN GASKETS

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED FOOD CRUMBS ON BOTTOM INTERIOR OF REACH-IN FREEZER NEXT TO STEAM TABLE. OBSERVED SEVERAL GASKETS WITH CRUMBS AND DEBRIS PRESENT. CLEAN ALL ITEMS ***IMPROVEMENT NOTICED SINCE LAST INSPECTION.

5-501.113(B) Keep dumpster/cardboard, outside waste containers covered with tight-fitting lids or doors. GENERAL COMMENT OBSERVED TOP OPEN ON CARDBOARD CONTAINER

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. .GENERAL COMMENT PROVIDE LIGHT SHIELD FOR LIGHT BULB IN WALK-IN FREEZER.

4-901.11 Equipment and Utensils, Air-Drying RequiredOBSERVED SEVERAL CONTAINERS AND CUPS STACKED TIGHT WHILE STILL WET. AIR DRY UTENSILS/EQUIPMENT COMPLETELY BEFORE STACKING.

4-501.12 Cutting SurfacesGENERAL COMMENTOBSERVED SOME DEEP SCARRING AND SCALE ON 2 CUTTING BOARDS. RE-SURFACE OR REPLACE CUTTING BOARDS.

4-602.13 Nonfood Contact SurfacesKeep all nonfood contact surfaces clean.OBSERVED SOME FOOD DEBRIS COLLECTING ON REFRIGERATION GASKETS. CLEAN***GENERAL COMMENT***KEEP OVERHEAD INTAKE VENT GUARDS FREE OF DUST BUILD-UP

6-501.12 Cleaning, Frequency and RestrictionsGENERAL COMMENTOBSERVED BETTER CLEANING NEEDED TO FLOORS IN HARD-TO-REACH AREAS. (UNDER AND BEHIND EQUIPMENT/ UNDER CABINETS IN FRONT HOUSE SERVER AREA)

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Conrol for Safety Food), Date MarkingAll ready-to-eat PHFs opened or prepped and kept in storage longer than 24hrs must be date marked.OBSERVED A COUPLE OF LARGER 5 GALLON CONTAINERS OF COOKED RICE AND PASTA UNLABELED IN WALK-IN. FOOD STAFF INFORMED ME THAT ITEMS WERE PREPARED SATURDAY NIGHT.CDI BY HAVING STAFF DATE-MARK ITEMS

4-602.13 Nonfood Contact SurfacesKeep all nonfood contact surfaces clean.OBSERVED SOME FOOD DEBRIS COLLECTING ON REFRIGERATION GASKETS. CLEAN

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore raw animal meat food and ready to eat foods in proper storage order according to final cook temperatures.OBSERVED RAW SHELLED EGGS IN BOTTOM OF PREP UNIT ABOVE FRENCH TOAST BATTER AND KETCHUP. OBSERVED RAW SHRIMP AND FISH ABOVE WHOLE INTACT AND SLICED BEEF RIBEYE IN WALK-IN. OBSERVED RAW RIBEYE COMMINGLED WITH RAW GROUNDBEEF IN WALK-IN. CDI BY ALL FOOD ITEMS BEING PROPERLY RELOCATED BY COOK STAFF.

3-304.14 Wiping Cloths, Use LimitationGENERAL COMMENT(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D).

4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry utensils and equipment completely before tight stacking. OBSERVED MULTIPLE CONTAINERS STACKED WHILE STILL WET.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.OBSERVED HEAVY DUST ACCUMULATION ON OVERHEAD VENTILATION GUARDS IN FRONT SERVER BAR AREA AT BOTH DOOR ENTRANCES TO THE KITCHEN. OBSERVED DUST ACCUMUALTING ON OVERHEAD VENTILATION GUARD IN MEN'S RESTROOM. CLEAN ALL VENT GUARDS

NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED FOOD DEBRIS COLLECTING ON TOP PORTION OF SEVERAL REFRIGERATION UNITS. OBSERVED SEVERAL SHELVING RACKS WITH DUST ACCUMULATING ON THEM. CLEAN ALL ITEMS THOROUGHLY.