BEAN

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on can opener not used today being stored as clean. CDI - Employee instructed to w/r/s can opener at the 3-compartment sink. Repeat 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.

3-304.12 (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 handle touching raw cauliflower in prep top. Handle must not touch food in containers.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed build up on floors under and around equipment legs. Clean with more frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on can opener not used today being stored as clean. CDI - Employee instructed to w/r/s can opener at the 3-compartment sink. -0- 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 41°F or less. - P. Observed spring mix from previous day and recently prepped seitan sausage above 41°F in prep unit. See temperature chart. CDI - PIC voluntarily discarded spring mix, seitan sausage spread across flat sheet pan and transferred to the walk-in cooler to cool down. 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 scrambled eggs and sautéed mushrooms being held for resale in the facility past their expiration dates (2/13-2/19, 1/22 pull date 2/12, respectively). Reviewed how to track date marking and apply first in first out, including after pull-thaw with PIC. CDI - PIC voluntarily discarded expired foods. 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.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed two cans of residential pest control (ex: Raid) stored in the facility. CDI - PIC removed. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one crawling insect on clean drain board of dish machine. Per discussion with PIC, Killingsworth Environmental provides biweekly treatment to facility. Discussed adding bait stations in dish pit area and recommend facility to direct pest control to more actively prevent pest entry. -0-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed limescale build-up on interior surfaces of dish machine. Clean and maintain. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on cutting board. CDI PIC put cutting board in sanitizer bucket.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards on cook line that have heavy discoloration and deep grooves that can no longer be effectively cleaned and sanitized.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility’s Quat sanitizer strips out dated and not properly measuring sanitizer concentration. Facility these strips measured the Quat sanitizer less than 150 ppm and EHS test strips measured about 300 ppm. PIC stated that he has had his test strips for about few years. VR needed 10-23-25

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 rust buildup on the shelves were clean dishes are stored. 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 lower walls throughout facility with buildup. 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 back wall near WIC and WIF in disrepair and peeling paint.

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 cooked mushrooms 5/15, tomato sauce 5/8, collard mix with tomatoes 5/6 being held past 7 day expiration. CDI Items voluntarily discarded. There has been improvement but long term compliance will be required with date logs filled out daily and sent to EHS. If violation persists during long term compliance visits for 3 weeks, or is a violation during next inspection, facility will be placed on Risk Control Plan. 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 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several containers with scoops with handles touching food. Keep handles above.

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 food residue and debris buildup on lower shelving throughout facility and on top of dish machine. Clean and increase cleaning frequency to maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls near fire extinguishers and floors under some equipment with build up and residue.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items; salsa, pumpkin,chow with date marks of 11/6, one day past expiration. CDI Items discarded. Repeat 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items: soy cheeses, milks, vegan fish bites, vegan chicken bites, with no open date. CDI Items were date marked. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked clean large containers with sticker residue stacked so that the sticker residue is touching the inside, food contact side of the next container. CDI Items were placed back in dish are for re wash. 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 Korean BBQ sauce made with tomato paste, held out at room temperature. CDI PIC and EHS discussed that this item is a TCS item and requires date marking and temperature control. Item is to be held 135F and above, 41F and below, or placed on TPHC. CDI PIC voluntarily discarded two containers of sauce at prep area and decided to hold all further Korean BBQ sauce with tomato paste in cold holding. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple items held past 7 day expiration date (v.chili 6/29, cooked mushroom 7/4, salsa verde 6/29, v brats 6/29, v bacon 7/1). CDI PIC voluntarily discarded all items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 on workin bottle of oil not labeled. Repeat. Improvement from last inspection, no escalation in points.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed black buildup along the wall-floor joint throughout the kitchen area. Also observed dark buildup on walls at service sink. Clean and increase cleaning frequency to maintain clean. Replace FRP board or floor tiles/grout if unable to clean. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC operating with expired ANSI certification (expired as of 08/09/2023). PIC demonstrated knowledge by answering questions during and after inspection. REPEAT. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 three (3) portions of TCS, non date mark exempt food prepared or opened within the previous seven days (spring mix in prep unit 2, almond and soy milk in RIC) without effective date marking. CDI - EHS confirmed dates of opening with head kitchen employee and date marked food items accordingly. 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 two (2) TCS, non date mark exempt food items (spinach in WIC and vegan pimento cheese in prep unit 2) date marked for greater than seven days prior (12/9 and 12/14, respectively). CDI - Head kitchen employee voluntarily disposed of out of date food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) working container spray bottle, stored with detergents beneath 3 compartment sink. Bottle had panel for relabeling or listing contents, but bottle was unlabeled. CDI - Head kitchen employee voluntarily disposed of bottle contents.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) unlabeled working containers at prep line (water squirt bottle and salt shaker) with no labeling. CDI - EHS labeled working containers via station labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one (1) crawling insect at wall of oven area. EHS observed pest control invoices from 2021 and 2022, but owner has since switched to digital invoices. EHS advises facility to direct pest control to more actively prevent pest entry, as well as maintain means of providing up to date pest control records.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged In various kitchen tasks (preparing sauces, washing dishes, etc.) with hair tied back, but no effective hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed the preparation of in red bucket of properly concentrated sanitizer for in use wiping cloths. However, EHS observed two (2) wiping cloths in side prep room and prep line held on prep tables. CDI - EHS rotated wiping cloths into concentrated sanitizer bucket. Place in use cloths into sanitizer between uses; if wiping cloths are needed at multiple points of preparation, prepare multiple buckets to accommodate wiping cloth storage.

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 two (2) bowls being stored in tater tots. CDI: Bowls were removed. 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 in use knives stored between the lids of prep top units. CDI - EHS rotated improperly stored knives to dish pit for corrective cleaning and provided clean knives from magnetic knife block to head kitchen employee.

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 one (1) box of unopened delivered dish ware in manufacturer packaging stored on the floor of dry storage area. Elevate as needed to prevent potential contamination.

5-205.15 Maintain a plumbing system in good repair. Observed minor pooling of water at working toilet restroom due to leak at handle. Observed out of service toilet in male restroom. Repair toilet plumbing as needed.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed exposed absorbent material (concrete) at pipes flooring at ice machine and 3 compartment sink. Resurface/retile floors at areas subject to moisture. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed black buildup along the wall-floor joint throughout the kitchen area. Also observed dark buildup on walls at service sink. Clean and increase cleaning frequency to maintain clean. Replace FRP board or floor tiles/grout if unable to clean. 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 minor surface damage at walls of stalls in female restroom. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed PIC with an expired food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed impossible burger meat, salsa, salsa verde, and soy curls holding above 41F on left side only of lowboy unit (see temperature chart). - CDI - PIC voluntarily discarded all items holding above 41F. Follow up visit required to ensure unit has been repaired for long term compliance. 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 - REPEAT - Observed coleslaw cooling at a rate of 0F/min in a large, plastic, covered container in the walk-in cooler. - CDI - PIC uncovered coleslaw and moved to walk-in freezer to quickly cool. EHS observed coleslaw meet required 4 hour cooling parameter. 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 .

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 food residue and debris buildup between equipment on cook line. Clean and increase cleaning frequency to maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed black buildup along the wall-floor joint throughout the kitchen area. Also observed dark buildup on walls at service sink and dish machine. Clean and increase cleaning frequency to maintain clean. Replace FRP board or floor tiles/grout if unable to clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed FRP board damage near dish machine. Repair or replace FRP board. Observed wall damage near ice machine. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed in use sanitizer at 3 compartment sink at 50ppm quat. CDI: Food employee remixed sanitizer, new concentration is 200 ppm quat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chili cooling at a rate of 0.03F/min, in a thick portion inside walk in cooler. CDI: PIC placed item in walk in 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed multiple dented cans of jack fruit on shelving with items for use. CDI: cans were relocated to a separate area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer for wiping cloths at 50 ppm quat. CDI: Sanitizer was changed, new concentration is 200ppm.

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 bowls being stored in fries, cauliflower and tater tots. CDI: Bowls were removed.

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 2 containers of salsa with a prep date of 3/2 and 2 containers of cooked mushrooms with a prep date of 2/27. CDI: PIC voluntarily discarded 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 in use spice shaker, spray bottle and squeeze bottle without labels. Label items.

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 peeling ceiling above walk in cooler door. Need repaired.

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 cooked satin and crabby patties cold holding above 41F. PIC states satin came from larger backchat at WIC. Observed satin at WIC cold holding at 51F. Observed date mark of 8/28 on crabby patties. PIC states food has not been removed prep cooler today. CDI, crabby patties discarded and satin moved to walk in to cool. Observed satin cool to 41 by end of inspection.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed a four (4) degree difference between facility and EHS thermometer. EHS advised PIC to calibrate thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach calling across floor at start of inspection. PIC states pest control just treated facility.

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 grilled veggies cold holding above 41F. CDI, item discarded by PIC.

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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of elbow pasta with date mark of 5/30. CDI, items discarded by PIC.

4-501.11 Maintain equipment in good repair. Observed damaged gasket at walk in cooler door. PIC states establishment has not replaced gasket due to problems with supply chains. Points not escalated, however, EHS advised PIC to search for alternative solutions.

5-205.15 Maintain a plumbing system in good repair. Observed pooling of water at men’s restroom. PIC states toilet has small leak that needs repaired.

Repeat: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. PIC states staff knows what to do and facility has items for cleaning kit but no printers procedures. CDIU, documents provided. EHS advised PIC to store documents onsite where it’s accessible to employees.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no head cover. CDI, hair restraint provided.

Repeat: 4-501.11 Maintain equipment in good repair. Observed worn out seals/gaskets at walk in cooler. Need replaced.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures. CDI, EHS educated PIC on new requirement.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at 0ppm. Observed bucket with sanitizer and not empty. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mega bean mix, tofu fingers, and lettuce cold holding above 41F. Observed batch of foods at walk in cooler below 41F. Observed internal temperature of unit at 39F. It was determined that items were above 41F due to defrost mode. PIC states items came from walk in cooler. CDI, items relocated to walk in to cool.

4-501.11 Maintain equipment in good repair. Observed worn out gaskets/seals at walk in cooler. Need replaced.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up on wall at area to the left of dish machine. Need cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed glass bottle of ketchup at hand sink near front counter. Employee states she got busy and left bottle at hand sink. CDI, item discarded by employee.

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 macaroni cooling at slow rate. CDI, item placed on flat sheet to cool.

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 macaroni cooling in packed large bowl. CDI, item placed on sheet pan to cool.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed squeeze bottles that have been through cleaning process with discoloration. Replace/remove as needed. CDI - PIC began removing discolored bottle. REPEAT. *Points kept at half due to improvement of changing out bottles and used with non-TCS foods*

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 tropical salsa with 3/21 date mark; 7 day time window has expired. Coleslaw with 2/27 date mark; PIC immediately identified that was the incorrect date. CDI - Date marked correctly. 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 chipped tile and paint on wall into make line area. REPEAT. *Kept at zero points due to cleaning improvement noted last inspection*

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 employee wash hands and turn off faucet with bare hands. CDI - EHS corrected and hands were re-washed properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed squeeze bottles that have been through cleaning process with discoloration. Replace/remove as needed. CDI - PIC began removing discolored bottles.

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 re-hydrated soy curls cooling at a 0.04 rate; see temp chart. CDI - Container uncovered to allow cool air to flow around product.

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 two containers of salsa with date mark of 11/9; time/temperature window had expired. CDI - Both containers discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed re-hydrated soy curls cooling in tightly closed, plastic container in reach in cooler. CDI - Container uncovered.

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 handles of scoops stored inside product on make line and at ice cream station. REPEAT.

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

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 paint on tile wall in need of repair. Observed tiles on same wall in need of repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning under equipment and throughout floor on make line.

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 chili made the previous day and placed in the walk in to cool overnight. PIC stated an employee placed it inside walk in to cool before leaving for the night; chili was 44F therefore it did not reach 41F to complete cooling process. CDI - Chili voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chili cooling in walk in cooler with plastic lid tightly closed and no active stirring process/ice bath. CDI - Chili did not reach cooling parameters; voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth held in tap water at ice cream station. CDI - Employee discarded water and made sanitizer solution for bucket.

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 scoops and spoons for ice cream held in bucket with stagnant water. Water dumped and EHS made recommendations for utensil storage moving forward.

4-501.11 Maintain equipment in good repair. Observed rusted shelving under prep table. REPEAT. *Points reduced due to improvement in rusted shelving throughout facility; new shelving in walk in cooler.*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked veggies (2), cooked mushrooms (2), and salsa cold holding above 41F. All items had been held in unit since previous day. CDI - All items voluntarily discarded. Observed tofu fingers holding in top portion of flip top at 50F date marked for 9/27. CDI - Tofu product discarded. Observed tofu fingers below in bottom portion of flip top unit at 45F date marked for 9/30. CDI - Both containers taken to walk in to cool rapidly. Observed cooked potatoes and mixed berry compote in reach in cooler at 45F. Ambient temperature of reach in at 44F. CDI - Both products discarded. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked mushrooms with date mark of 9/21; time/temperature window expired. CDI - PIC discarded mushrooms.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed flip top units and reach in unit without internal thermometers.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed female employee actively wet stacking clean dishes on shelf. EHS educated on air drying dishes and utensils after cleaning and sanitizing.

4-501.11 Maintain equipment in good repair. Observed split gaskets on both flip top coolers. Observed rusted shelving in reach in cooler. Replace/repair as necessary.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three containers of fried tofu in prep unit 2 at greater than 41 degrees . CDI discarded.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 1 in need of replacement.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed concrete exposed in rear kitchen area making floor absorbent.

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 vegetable brats held greater than 7 days after opening Points not escalated only one items held greater than 7 days.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 2 in need of replacement.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiles broken in front kitchen area. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed exposed concrete in rear kitchen not smooth and easily cleanable.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed five dented cans in storage area. CDI labeled and moved to storage area for return.

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 chilli , llsu set up , and seitan lunch meat held greater than 7 days. CDI discarded. Observed seitan bacon mislabeled. CDI label corrected.

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 jack fruit in too great of volume and in plastic container not cooling at sufficient rate to meet cooling parameters. CDI moved to sheet pans and proper cooling was achieved. (see temperature chart)

4-501.11 Maintain equipment in good repair. Observed two gaskets on prep unit 2 in need of replacement. -0 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 tiles broken in front kitchen area. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed exposed concrete in rear kitchen not smooth and easily cleanable.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed unsealed concrete in rear 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 food debris on walls in front service area.

4-501.110(B)The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 120 degrees F. Observed hot water only reaching 111 degrees . Advised PIC to utilize dish machine to wash but sanitize articles in sanitizer mixed in three compartment sink. PIC has contacted plumber. verification required 4-703.11 Hot Water and Chemical-Methods - P Observed proper contact time not being utilized per label instructions for the QAC chemical sanitizer. CDI instructed PIC on proper use.

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 two containers of tofu fingers and one container of kale held too long. CDI discarded.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. obsered floor in rear kitchen area where floor has been repaired is not smooth and easily cleanable. 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 splashover on walls in front kitchen area in need of cleaning.

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- REPEAT- Observed an employee handle soiled utensils and then handle clean utensils without hand washing in-between. CDI- After instruction EHS observed proper hand washing. The employee re-washed the utensils.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed two veggie dicers and one slicer with food debris left on them and stored clean. CDI- PIC moved all items to the dish pit area to be re washed properly. EHS also observed PIC clean the slicer during the inspection. A VR will occur no later than 10/27/18 to ensure facility is cleaning all food contact surfaces properly. NOTE: This is the fourth inspection concerning this violation. EHS has recommended facility establish a risk control plan to address this violation. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -REPEAT- Observed inside of ice machine walls with black build up on them. Clean this item as often as needed to prevent build up.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- REPEAT- Observed an employee handle clean equipment and utensils without wearing a beard guard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed fan covers in the kitchen with dust build up. There is also food debris build up in the cold holding equipment and gaskets of prep line equipment. Also observed cleaning needed for the cook line oven do to grease and food debris build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.-REPEAT- Observed floors and walls in hard to reach areas in need of cleaning due to food debris and dirt build up. Hard to reach areas include behind and underneath equipment.

2-101.11 PIC shall be present during all hours of operation. -PF- Observed no PIC present with a certification in a food protection manager course. PIC arrived when EHS sat down to type up inspection.

2-301.14 Wash hands before donning gloves and between gloves uses. -P- EHS observed both employees change task and don gloves without hand washing. CDI- EHS informed both employees they must wash hands after a task change and in between donning of gloves. After instruction EHS observed proper hand washing.

5-202.12 Provide at least 100F water at handsinks. -Pf- Observed bathroom hand sink not reaching 100F. A VR will occur no later than 8/19/17 to ensure facility obtains 100F at each bath room handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed two potato slicers stored clean with food debris build up. CDI- An employee cleaned items during the inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed soda nozzles with black build up on the inside.

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 blanched fries in a low boy and kale without proper date marks. CDI- Employee was able to back date items since they were prepared yesterday.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed fruit flies throughout the facility. EHS has seen improvements with this issue.

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

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- REPEAT- Observed two wet wiping cloths stored outside of sanitizer buckets on prep surfaces.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several cutting boards throughout the facility in need of replacing or resurfacing do to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed fan covers in the kitchen with dust build up. There is also food debris build up in the cold holding equipment and gaskets of prep line equipment. Also observed cleaning needed on the cook line do to grease build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.-REPEAT- Observed floors and walls in hard to reach areas in need of cleaning due to food debris and dirt build up. Hard to reach areas include behind and underneath equipment. Also observed vent covers in the kitchen area in need of cleaning do to dust build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT- Observed two produce dicers soiled with food debris and stored clean. CDI- PIC moved items to dish pit area to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed cookline sanitizer at 50PPM QUAT. CDI- Employee brought sanitizer to 200PPM QUAT.

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 REPEAT- Observed blanched fries cooling on a speed rack at 73F. CDI- PIC moved fries to the walk in to quickly cool since the time had only been an hour since they were cooked. The cooling process must be an active process.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed several squeeze bottels on the cookline not labeled.

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

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 sanitizer bucket on cookline with visible debris. Employee changed the sanitizer out.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed walk in and reach in fan covers with dust build up. There is also food debris build up in the gaskets of prep line equipment. Also observed cleaning needed on the cook line do to grease build up.

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 in hard to reach areas in need of cleaning due to food debris and dirt build up. Hard to reach areas include behind and underneath equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 0pts- Observed can opener and two produce dicers soiled with food debris. CDI- PIC moved all items to dish pit area to be cleaned.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 0pts- Observed a bucket of sanitizer with cloths not labeled. CDI- PIC labeled the bucket.

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 .5pts- Observed blanched fries cooling on a prep surface at 118F. CDI- PIC reheated fries to 167F, put them on a sheet pan, and then moved them to the walk in to quickly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed fruit flies and one dead roach. PIC provided EHS with documentation of last pest control management visit. 6-202.15 Protect outer openings of establishment from insect or rodent entry. REPEAT- Observed back door not self closing. -1pt

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 0pts- Observed line cook prepping food without a beard guard.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. -0pts- Observed several wet wiping cloths stored on prep surface in between use.

4-501.11 Maintain equipment in good repair.-0pts- Observed several spit gaskets on prep line equipment. Also observed rusty shelving in the walk in.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT 0.5pts- Observed walk in fan covers with dust build up. Observed two fans in dish pit area heavily soiled with dust. There is also food debris build up in the gaskets of prep line equipment. Also observed cleaning needed on the cook line do to grease build up.

• 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee cutting lemons for drinks with her bare hands. CDI (corrected during inspection) Lemons were discarded and employee washed her hands, donned gloves and proceeded.

6-202.15 Outer Openings, Protected - C Observed no self closer on the rear door.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some packages of cloth towels, boxes and cases of beer stored on the floor. Remove all itmes from the floor. This will aid in cleaning the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some build up on the outside of cook line equipment and hood filters.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some areas of the floor in the dining room and kitchen where build up is present. Areas in some corners and under tables in both the dining and kitchen areas need more detailed cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handsink. CDI - PIC refilled dispenser. -1-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed insecticides without commercial labeling. Roach spray states for residential use only. Remove these from the facility and only use those products that are commercial. -1-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters stored underr the cabinet at the drink dispenser. Keep these covered or wrapped. -0-

4-501.11 Maintain equipment in good repair. Observed rusty shelving in the kitchen next to the handsink in the rear. Repair. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor with offset tiles not sloped to drain. Make sure liquid waste goes to the drain and remove putty over drain. -0-

2-301.14 When to Wash - P Observed hands not being washed after glove changes. **2-301.14 Wash hands before donning gloves and between gloves uses.-CDI through verbal instruction.

5-202.12 Handwashing Sinks, Installation - PF Observed hand sinks in bathrooms only reach 95F. Shall reach a minimum of 100F. Verification required. 6-301.11 Handwashing Cleanser, Availability - PF Observed no soap or paper towels at hand sink over in bar area. Keep stocked with soap and paper towels. CDI-soap and paper towels put at hand sink.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed sanitizer and hot water in 3 comp sink murky. Change out more frequently. CDI- water was emptied and new soapy water and sanitizer was run.

3-501.14 Cooling - P Observed TCS foods left on speed rack double stacked in containers and tightly wrapped in tinfoil in aisle to cool without proper cooling procedures in place. Food needs to be actively cooled and monitored. **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 Verification required

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed soy curls in flip top at 56F and jack fruit at 46-48. **3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P CDI both items disposed of.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed kale in walk in cooler at 42F date marked 5/7. Shelf life on TCS RTE food 42-45F is 4 days with day 1 being day of prep. CDI- kale disposed of.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed blanched french fries cooling with lid present. Vent container while cooling. -1- REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used for sanitizing on cutting boards. Keep in sanitizer solution between uses. -0.5- Repeat

4-205.10 Food Equipment, Certification and Classification - C Observed fries cutting table with screws removed resulting in holes in top of table.

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 crab salad cooling with lid present. Vent container while cooling. -1- REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used for sanitizing under bar. Keep in sanitizer solution between uses. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on hood filters and cooling fan near back ice machine. Clean -.5-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed gunky caulking around toilets in men's restroom. Replace this with smooth caulking after removing the old sealant. Observed floors with sections of tile missing and pitted concrete. Repair. -0-

6-303.11 Intensity-Lighting - C Observed missing light bulb in hood and two blown lights in kitchen. Replace. -.5-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC not able to name the five major illnesses. CDI - PIC in process of remembering illnesses and symptoms, as well as making available the written information to employees. CDI - PIC instructed to rehearse required illnesses and symptoms, refreshing those with employees, as well. -1.5-

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 marinara sauce at 100F from three hours earlier in the day. CDI - PIC voluntarily discarded item. -1.5-

l3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tater tot casserole at 112F. CDI - Item reheated. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in flip top unit not designed for cooling. Observed marinara sauce cooked in the morning at 100F in tightly covered deep container. Use one of the approve methods for cooling. CDI - Lettuce placed in walk in to cool and marinara sauce voluntarily discarded. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oil and parmesan not in the original container without label. Label these with the common name of the item. -0-

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 scoops used for the hot holding items stored on soiled lids. REPEAT

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor with grooves and shifts located near the rear soda dispenser. Make the floor smooth so it can easily be cleaned. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all areas of the facility. Observed missing light bulb in the reach in cooler. Observed several blown lights in the front line and near the dish machine. Replace these.

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 three scoops used for hot holding items on top of lids that were last cleaned at opening time. CDI - PIC moved utensils to deli paper placed in pan in hot holding.

4-501.11 Maintain equipment in good repair. Observed walk in freezer in facility not operating. Repair.

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 shelves near food processor station. Clean.

5-205.15 Maintain a plumbing system in good repair. Observed leaking handsink by kitchen entrance. Repair.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed heavy urnie stain in urinal in men's restroom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up in the corners of the prep sink and around drain. Also noted build up on the can opener blade. CDI (corrected during inspection) items cleaned and sanitized during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Mega bean salad dated 6/18 in the walk-in cooler. Yesterday was day seven counting the date made as day 1. CDI by discarding. Also noted cole slaw dated 6/19 will need to be used by the end of today. Handout provided with 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 a 1/6 pan of onions and peppers covered and cooling in the bottom of the prep cooler at 56F. Item was placed on a sheet pan and put in the walk-in to cool to 41F. item was cooked 3-4 hour prior to inspection. Ensure sheet pans of fried tofu once marinated and put in round containers are left uncovered to properly cool.

5-202.12 Provide at least 100F water at handsinks.-Pf: Observed hot water at both restrooms 96 F maximum. Adjust setting on sink.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P: Observed mold and slime build-up on interior of ice machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Maintain food thermometers and can opener clean. Observed both with food residue attached.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed facility with no thin probe thermometer. Verification needed.

.4-501.11 Maintain equipment in good repair. Observed door gaskets of some coolers splitting. Shelves in walk-in chipping or rusting.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Equipment shall be clean to sight and touch. Observed food on slicer that had not been used day of inspection. CDI- slicer sent to cleaning process.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Observed salsa dated July 6 in reach-in cooler. CDI- salsa discarded.

2-301.14 When to Wash - P: Employees shall wash hands after contaminating hands and before working with food or clean equipment or utensils. Observed employee at dish machine go from pre-rinse to handling clean utensils. CDI discussion with PIC.

3-501.14 Cooling - P: Cool TCS foods from 135 F to 70 F within two hours and from 70 F to 45 f within four hours, for a total cooling time of six hours. found refried beans 50 F from overnight. CDI- discarded voluntarily. Refried beans are not on the menu and were an experimental recipe. CDI- discarded.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods hot at 135 F or above. Found collards 126 F in steam well. CDI- reheated to 165 F.

3-501.15 Cooling Methods - PF: Cool TCS foods by effective and approved means to acheive required time / temperature parameters for cooling. Found refried beans 50 F in dense volume, tightly sealed in walk-in cooler from previous day. CDI- discarded beans.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF: In a mechanical warewashing process, wash solution temperature shall be not less than 120 F if chemicals are used to sanitize. Observed dish machine operating at 105 F wash temp by installed thermometer. CDI- Water heater pilot light out. PIC lit light and water came up to temperature.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an approved accredited program. PIC on duty at time of inspection not certified.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Promptly dispose of food requiring date marking after the maximum seven day holding period. Observed cole slaw, bean salad, and macaroni in cooler marked with expired dates. CDI- voluntarily discarded.

3-501.15 Cooling Methods - PF: Cool foods by effective means to acheive required time / temperature parameters. Observed several trays of blanched fries on speed cart in kitchen, 110 F. CDI- moved to walk-in cooler.

3-304.14 Wiping Cloths, Use Limitation - C: Cloths used for wiping surfaces in kitchen shall be held in asanitizer of approved concentration in between uses. Observed bucket with cloths 100 ppm quat.

2-102.12 Certified Food Protection Manager - C: Observed PIC with no accredited food manager training. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Observed food debris on slicer from previous day. CDI- slicer broken down and cleaned.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Observed portobello mushrooms in steam table 117 F. CDI- reheated on grill to 165 F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Observed rehydratedsoy curls 57 F in flip top. Until documentation can be produced that this product is not potentially hazardous, facility shall hold and cool products as a TCS food.

2-102.12 Certified Food Protection Manager: The PIC shall be a certified food protection manager from an accredited program. Observed PIC not certified.

. 2-301.14 When to Wash: Employees must wash hands before putting on gloved to handle food. Observed employee not wash hands before putting on gloves to work with sliced tomatoes. CDI- direction to wash and discussion.

3-301.11 Preventing Contamination from Hands: Employees shall not contact ready-to-eat food with bare hands. Observed employee slicing tomatoes at slicer with bare hands. CDI- PIC discarded sliced tomatoes. Whole tomatoes washed before resuming slicing.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness: Maintain water temperatures of mechanical warewashing equipment according to data plate instructions. Observed low temp dish machine reaching 110 F maximum during test run. Water all all sinks 110 F. Hot water heater adjusted to 140 F while on site and water reached required 120 F by dish machine thermometer.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: PIC states foods requiring date marking are held maximum of seven days. Through discussion found facility is not counting day of preparation as DAY ONE. CDI- discussion.

3-304.14 Wiping Cloths, Use Limitation: Wiping cloths shall be held between uses in an approved sanitizer. Observed wet cloths on surfaces of facility.