BUFFALO WILD WINGS

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of training for employees on the employee health policy. PIC stated employees are trained using online modules during on-boarding process. However, once training module is complete its removed from list and PIC does not have access to proof of completion, according to PIC. *CDI - EHS provided copy of employee health policy and reporting agreement for current and future staff to read and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. *Observed - Handsink and 3 Compartment sink in need of re-caulking/sealing to wall.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Both Dumpsters with doors left open. Close to avoid the harboring of pests.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed queso and marinara sauce below 135F in steamwell (see temp chart), steamwell did not have enough water added to hot hold at 135F. CDI-PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut lettuce, pico, sliced tomatoes, and other TCS foods above 41F in prep unit next to steamwell, ranch and blue cheese sauce cups over stacked in sauce prep unit. CDI-PIC voluntarily discarded all items and agreed to not store TCS foods in unit until it has been repaired, moved ranch and blue cheese to WIC to cool. VR within 3 days. 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 .

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 facility with dish plate thermometer had dead batteries/would not turn on. Dishmachine temped at 165F. VR within 10 days to check for working dish plate thermometer.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed dishmachine drain pipe that was beneath the flood level rim of floor drain and did not have a 1 inch air gap above the floor. VR within 3 days.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed multiple bags of trash in enclosure and not stored inside dumpster. Ensure all trash remains inside receptacles when disposed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear handwashing sink. CDI - Paper towels were provided by PIC. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw Philly beef stored above ready to eat sauces in walk in cooler. CDI - PIC moved item out of walk in cooler and placed on cook line. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 heavy food splash and build up inside microwave oven. Recommend higher frequency and more thorough cleaning. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees cooking and preparing food without wearing hair restraints. -0.5 points-

4-502.13 Single-use and single-service articles cannot be reused. Observed single use sauce cup being used as scoop in dry ingredients storage container. Replace single use sauce cup with a utensil that is durable and easily cleanable. -0 points-

4-501.11 Maintain equipment in good repair. Observed rust build up on blades of potato slicer. -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 broken soap dispenser in men's restroom. Additional soap dispenser is available in restroom for use. 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 residues on floor of raw chicken cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

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 box from employee food item on prep top cutting board near in use knife. PIC discarded box and cutting board was cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sink and surface sanitizer in 3 compartment sink holding at 848 ppm instead of at the range of 272 ppm-700ppm. PIC diluted sanitizer to 700 ppm. PIC stated that ecolab will be out to install one to one replacement of dishmachine and will recorrect sanitizer concentration of dispensing system. VR within 3 days to check for correction of dispensing system. Facility to continue to dilute sink and surface sanitizer until maintenance has been performed. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep top unit across from grill with several temperature controlled foods above 41F (see temp chart). PIC voluntarily discarded all temperature controlled items and showed EHS temp log from opening of unit with proper holding temperatures. Ambient air temperature of unit was at 48F. VR within 3 days to check for maintenance of cold holding unit. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in red wipe containers that tested at 700 ppm. PIC diluted all containers to 700 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of containers that were wetstacked together. PIC separated stacks of containers to air dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts. PIC voluntarily discarded cutting board.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several cardboard boxes and multiple open buckets of grease stored inside dumpster enclosure, but not inside receptacles or grease trap.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed moderate dust build up in the air vents of raw meat walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed produce WIC holding at 53F with TCS foods above 41F and but below ambient temperature of WIC (see temp chart). HVAC service was being performed on WIC during inspection and during inspection. PIC stated that produce WIC has Freon leak and facility has been doing weekly maintenance on WIC. PIC showed EHS temperature logs in the the facilities system of TCS foods being 41F and below prior to inspection. PIC moved all TCS foods into raw meat WIC and organized items to prevent cross contamination. Repeat. VR within 3 days to check status of WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 knife stored in between prep tables.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed handwash sink by raw meat WIC and by freezer without trash cans. 5-501.111 Keep storage areas and bins for waste in good repair. Observed drain in enclosure area backed up and standing water in between the dumpster and grease trap. PIC stated that repair request to waste management company has been made prior to inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep top and WIC with TCS foods above 41F (see temp chart). WIC had ambient air temp of 50F and prep top ambient air temperature of 46F. PIC requested same day maintenance of for both units. Facility to continue operating by moving all TCS foods from WIC to chicken WIC and can sufficiently operate without cross contamination inside chicken WIC and was properly cold holding. PIC discarded cheeses, lettuces, and other TCS foods above 41F in both units. VR within 3 days to check cold holding status of both units. 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 .

4-501.11 Maintain equipment in good repair. Observed main prep top not in use for holding food, but establishment is holding dishes and single-service containers in it. Facility has scheduled maintenance for it prior to inspection

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed moderate dust buildup on a/c vents inside chicken WIC. Repeat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser by handwash sink by chicken WIC upon arrival. CDI-PIC refilled paper towel dispenser.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above prepped celery and sauces. PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed opened bag of lettuce and shredded cheese without date labels from the previous day of service. CDI-PIC added date labels. 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 .

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 moderate food buildup on the shelving grates of the chicken WIC.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several boxes of cardboard throughout dumpster area. Per PIC, the waste service company has not been properly taking away the trash and cardboard during pickups and leaves waste behind in the dumpster 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 minor dust buildup inside air vents of chicken WIC and small pools of chicken juices from thawing chicken in WIC.

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 employee drinking on prep line. CDI PIC had employee to discontinue drinking.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink by chicken fryers. PIC added soap

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans and plates with debris stacked with cleans items. CDI PIC moved Items to dishmachine 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 inside of microwave with food debris inside. 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 Blue Cheese crumbs, Shredded Cheese,Shredded lettuce,Tomatos, Salsa, Pico, Grilled chicken, cooked brisket all above 41F please see temp chart. CDI PIC Voluntarily discarded items. REPEAT. VR to come back and check Soutwest prep unit. Ambient air 56.Will temporarily use TPHC for TCS 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 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 Blue Cheese crumbs, Shredded Cheese, Shredded lettuce,Tomatoes, Salsa, Pico, Chicken grill , cooked brisket labled with just a day(no date) PIC was unsure how long items had been in prep unit, PIC voluntarily discard items. PIC states label system is not working. PIC will work to find a better way to label items. VR for new labeling system. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed box of buns on the floor of WIF. CDI PIC placed buns on the shelf.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle laying in container of chicken. CDI PIC removed scooper.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed several pans and dishes staked wet.

4-502.11(A) Maintain utensils in good repair. Observed prep unit ambient temp at 56F PIC states service request has been sent in. VR will be conducted with violation #22. REPEAT

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no Max/Min thermometer.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed high temperature dish machine with a rinse temp of 109.5F with plate thermometer after several runs. PIC has placed a call in for repair. Three compartment sink must be used for all sanitizing until dish machine can reach proper temperature. A VR will be conducted no later than 4/26/2023. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed grilled onions, sliced tomatoes, shredded lettuce, and swiss and cheddar cheese holding above 41F in prep top next to grill. PIC stated items were stocked ~ 2 hours prior to inspection. All items were placed on emergency TPHC for remaining two hours. PIC called for service. A VR is required no later than 4/26/2023. No TCS food can be placed in unit until it can hold temperature of 41 F or below. - 1.5 -

4-501.11 Maintain equipment in good repair. Observed the flip top unit at the temperature of 50F which caused all the TCS foods item out of proper temperature of 41F or below. PIC called for service. VR will be conducted with violation #22. - 0.5 -

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. Non food contact surfaces; exterior of equipment, shelves, gaskets, etc. all in need of cleaning. - 1 - REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC is not a CFPM. REPEAT

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. Two drinks stored on higher shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI - Provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Quat sanitizer not dispensing any sanitizer. CDI - Facility called EcoLab and will use bleach in the meantime.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Sliced tomatoes cooling in flip top cooler. CDI- 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. Non food contact surfaces; exterior of equipment, shelves, gaskets, etc. all in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC without ServeSafe certification. -0-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed PIC put on gloves without handwashing prior to taking fried chicken wings out off the fryer for hotbox. CDI- PIC was directed to wash hands before donning gloves and work with foods. -2-

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 slice tomatoes and cut cabbage in the WIC at 42F. CDI- PIC discarded items. Observed TCS foods in the flip top above 41F between 46F - 55F (slice tomatoes, guacamole, cut lettuce, cheese, marinara sauce) the unit temperature is 50F. CDI- PIC volunteer to discard all items and place on new prepared foods on temporary TPHC. -1.5- REPEAT Unit is not holding foods at correct temperature. PIC has called in a service request. VR to be done by 10-24-22

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 a container of water on the prep table near a cookline without label to identify the name of the item. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal plates and trays on the prep table across from the cookline. -0.5-

4-501.11 Maintain equipment in good repair. Observed the flip top unit at the temperature of 50F which caused all the TCS foods item out of proper temperature of 41F or below.

6-302.11 Supply toilet tissue at each toilet. -Pf. Observed toilet tissue was out in one of the women restroom stall. CDI- PIC replenish the item. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids opened while not in used. Keep the lids and doors closed to prevent the harborage of flies and/or rodents -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed 0 ppm chlorine sanitizer at dish machine located at the bar. PIC will place work order to have dish machine serviced. -1.5 points A VR is REQUIRED no later than 03/24/2022 to check on status of repairs.

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 individual cups of Mac and cheese, lettuce, sliced tomato, pico, shredded cheese, raw burgers, shredded chicken and brisket in 2 prep units holding above 41F. See temperature chart. Per PIC, the Mac and cheese was prepped ~1 hour before the inspection started. All items except shredded chicken and brisket, stored in the cold drawer, were placed in prep units at 11 am. Mac and cheese cups were prepared at ~1:30 pm. CDI - PIC discarded shredded chicken and brisket and moved all other items to WIC to cool. PIC lowered the temperature on both prep units and will monitor with the holding temperatures. PIC will place work order for prep unit that is opposite of griddle it is if unable to maintain holding temperatures of 41F or below. EHS provided TPHC for emergency if equipment cannot maintain 41F or below. -1.5 points A VR is REQUIRED no later than 03/24/2022 to check on status of repairs and/or holding temperatures in both prep units. *IF EQUIPMENT CANNOT MAINTAIN INTERNAL FOOD TEMPERATURES OF 41F OR BELOW, NO TCS FOODS SHOULD BE KEPT IN PREP UNITS*

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed individual mac and cheese in cups with tight fitting lids, prepared and placed in cold drawer to cool. CDI - PIC moved mac and cheese cups to WIC to cool quickly. -0.5 points

5-205.15 Maintain a plumbing system in good repair.-C Observed the faucet to the right in the women’s restroom covered with a trash bag not operational. PIC stated a work order has been placed to repair faucet. -0 points

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels inaccessible at bar hand sink- battery dead. CDI: PIC provided paper towels and replaced batteries.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low chlorine sanitizer in bar dish machine- 0ppm. CDI: PIC primed dish machine- 100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few small sheet trays and plastic insert pans stored as clean soiled with food waste and stickers/sticker residue. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for measuring hot water dish machine temperature in kitchen. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout kitchen casuing food waste accumulation. PIC stated facility is set to be re-tiled in January 2022.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored as clean with visible food debris. CDI took to be recleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tomatoes in prep unit 1 at greater than 41 degrees and tomatoes in prep unit 2 at greater than 41 degrees. CDI took to walk in and products were cooled to 41 degrees.

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 chicken and breading liquid held on tphc not labeled with beginning or end times. CDI products labeled. -0 points-

4-501.11 Maintain equipment in good repair. Observed both rear dish machine not working facility currently utilizing three compartment sink current levels due to pandemic will support this. Bar dish machine leaking. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed dish machine door leaking.

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

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 and floor.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pans stored as clean with visible food debris . CDI took to rewash. Repeat 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine not reaching proper level of chlorine sanitizer. CDI glassware to be washed in machine in rear kitchen. 10 dyverification required .

3-501.13 Use approved thawing methods. Observed burgers ,thawed improperly under running water measuring 78 degrees, at 60 degrees stacked in walk in cooler. CDI moved to sheet pan and placed in one layer proper cooling achieved.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans and dishes soiled with food debris stored as clean. 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed hot water dish machine unable to reach required temperature. Max obtained was 147 degrees. Facility to sanitized in three compartment sink until machine can be repaired. 10 day verification required. Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. Repeat violation

4-501.11 Maintain equipment in good repair. Observed gasket on walk in 1 in need of replacement and top seal and lid on prep unit 2.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris on faces of equipment , shelving , and interior bottom of drawer banks . Surfaces mentioned in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leak at dish machine and at hose at three compartment sink. -0 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 food debris on wall at prep line and near sauces. Observed build up of debris on floors around and under equipment.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed high temp mechanical dishwasher with temp of 145F-155F on dish plate thermometer. Final rinse at mechanical dishwasher states 180F+. After 6 run cycles, maximum temp was 155F. PIC stated that they will use 3 comp sink until serviced. Verification required.

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 one dented can stored with other cans on the dry storage shelf. Ensure to designate an area for dented cans or discard. CDI PIC voluntarily discarded dented can.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked. Ensure to allow proper air drying before stacking.

4-501.11 Maintain equipment in good repair. Observed high temp mechanical dishwasher plate temp of 145F-155F after 6 run cycles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed onion dicer blades stored as clean with food debris build up. Ensure to increase cleaning frequency. CDI PIC placed dicer blades at 3 comp sink to be washed properly. Repeat violation. Points were not escalated due to one equipment FCS soiled and improvement seen in FCS cleanliness.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, pico, queso, diced chicken, and cut tomatoes cold holding above 45F (see temp chart). Employee stated items were prepped/opened approximately 30 min prior. CDI PIC placed items in walk in cooler to cool rapidly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of cut lettuce, pico, queso, diced chicken, and cut tomatoes prepped/opened approximately 30 min ago and placed in flip top/pull drawer unit with no intention to cool per employee. CDI EHS discussed proper cooling methods for ambient cooling and placed items in walk in cooler to cool properly.

2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Personal food stored on high shelf in WIC. CDI- PIC removed food. Store on lowest shelf so food cannot contamimate facilty food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some food debris on cooking pans and black trays. CDI- Moved to 3 compartment sink.

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. Walls near main flip top in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Floors/baseboards at bar area are soiled and in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer at bar dishwasher was recorded at 0ppm after multiple run cycles. VR. Faciliy will cease use of bar dishwasher until repaired. 4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Main dishwasher did not reach nessecary temps. After 7-10 run cycles, external thermometer recorded a a max. wash temp. of 130F and a max. rinse temp. of 130F. Internal waterproof thermometer recorded at max. temp. of 146F. Cycle was run multiple times and waterproof thermoter recorded a max. temp. of 156F one time and then dropped to 140s. Hobart was called during inspection. CDI- Unit was repaired, booster was fixed. After cycle was run, wash temp. was recorded at 150F and rinse at 180F.

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 pico recorded in WIC at 47F. CDI- Cover taken off to properly 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. Some cloths held in soapy water. Keep in sanitizer only. REPEAT. 3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. One dirty wiping cloth observed.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. One employee washed hands but did not use a barrier to turn faucet off. Use a barrier when touching faucet handles.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed dirty straws in handsink at server station. Do not dump anything in sink. Use only for handwashing.

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. Wet cloths were stored in mutilple green buckets of soapy water. Keep in sanitizer only.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed two knives stored in crevice of flip top units. Store in approved places only. CDI- Knives removed.

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 multiple NFCS areas in need of cleaning (exterior of equipment, crevices of gaskets, etc). REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sauce buckets for wings were soiled with food derbis. Be sure that buckets are thoroughly and completley washed before stacking for in-use.

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 Cooked chicken was cooling on a sheet tray in back of WIC but was wrapped in silan wrap. CDI- Product unwrapped. Do not wrap products when cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some bottles of sauces as well as a water bottle was unlanbeled.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Handle for scooping raw chicken was touching the raw chicken.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards on prep table scarred and in need of replacing. Replace/repair any cutting boards that appear scarred. 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. Several NFCSA areas in need of cleaning (exterior of equipment, crevices of gaskets, etc)

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water did not reach 100F at handwash sink near fryers. VR. 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Container of soda nozzles soaking in soda water was stored in server station handwash sink. Do not store in sink. CDI- Removed.

4-501.11 Maintain equipment in good repair. Gasket damaged on flip top cooler as well as lid to flip top cooler. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards scarred. Replace or re-surface.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Walls behind dump sink in need of cleaning. Clean wall.

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 cole slaw with a date of 9/21. CDI- Product voluntarily discarded.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employees with facial hair were not using a beard guard. Use appropiate hair restraints.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed many soiled dry wiping cloths. 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. Sanitizer bucket with cloth in bucket was recorded low at 0ppm Quat.

4-501.11 Maintain equipment in good repair. Damaged gaskets on flip top coolers. Dishmachine at bar is not functioning properly. Facility is using 3 compartment sink at bar and is working towards repairing machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some spoons, pans, and tongs with food debris. CDI- All items taken back to dishwasher to be cleaned. REPEAT. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dishwasher at bar not working properly. PIC stated machine had been broken and are working on getting unit fixed. Facility is manually washig glasses in 3 compartment sink as well as utilzing main dish machine in kitchen. VR.

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 wiping cloths held in soapy water. Store in sanitizer to prevent bacterial growth.

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 a plastic pan with bottom cracked open. CDI- Plastic pan voluntarily discarded. 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 sticky residue on bottom of green shelves over 3 compartment sink. Also observed many plastic bins with sticker residue still on bins.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed a personal drink on top shelf in WIC above facility food. CDI- PIC voluntarily discarded drink. REPEAT.

6-301.14 Post a handwash sign at each handsink. Observed two sinks in facility with no handwash sign. One sink was directly next to dumpsink at bar area. Informed PIC of importance of a sign at that sink so employees are able to differentiate.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many plastic bins being stored as clean soiled with food debris. Also observed all fryer baskets that were being stored to be soiled with food debris. CDI-- All utensils and equipment were brought back to the sink to be washed, rinsed, and sanitized.

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 3 containers of diced/sliced tomatos and pico that were not date marked in walk in cooler. PIC stated they were prepped that morning and were thus dated as such. Overall, facility had good date marking. No points deducted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pico in flip top unit at 50F. Employee stated he had prepped pico and placed in walk in to cool. Pico did not cool properly as it was still 50F. CDI-- Pico taken back to walk in cooler with cover removed to allow cold air in product. No points deducted.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic bins in kitchen and drinking cups at bar. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards that were deeply grooved. REPEAT. 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 a plastic bin with a sharp edge that was damaged.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several personal clothing items stored beneath prep tables and on top of ice unit in bar. Designate an employee area for clothing and possessions.

Observed many flies in the kitchen and storage areas. Provide pest control. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed employee scooping ice with false nails and polish on. Wear gloves. 2-302.11(B)

Observed pans stored and stacked wet. CDI- Placed in the three compartment to be washed. REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed cutting boards in need of resurfacing or replacing. Deep grooves.- REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

Observed buildup in the 3 compartment sinks. 4-501.18 Keep the wash, rinse, and sanitize solutions clean.

-Observed food, stickers, and sticker residue on the pans and lids stored as clean. Clean by hand to scrub stickers off.- REPEAT -Observed build up of lids, food, and water in the bottom of the salad flip top unit. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 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 GENERAL COMMENT OBSERVED ONE WORKER SWEEPING FLOOR, WITH GLOVES ON, UPON MY ARRIVAL. THAT SAME WORKER THEN PROCEEDED TO GRAB BAG FROZEN CHICKEN NUGGETS TO OPEN AND POUR IN DEEP FRYER. CDI BY INTERVENING AND CORRECTING BAD FOOD HANDLING PROCESS THROUGH PIC. WORKER NEVER MADE CONTACT WITH FOOD DIRECTLY TOUCHING GLOVES, BUT THREAT OF CONTAMINATION FROM SOILED BROOM HANDLE TO FOOD WAS STILL POSSIBLE.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pfl OBSERVED INTERIOR SIDE OF ICE CHEST COVERS, AT SEVERAL SERVER STATIONS, TO HAVE DRIED BLACK MILDEW ON SURFACE. CDI BY CLEANING COVERS WHILE I WAS STILL ONSITE.

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 GENERAL COMMENT DURING RUSHES YOU MUST STILL MAINTAIN COLD HOLDING FOODS AT 45F OR LOWER. IF FLIP TOP UNITS ARE TO BE KEPT OPEN DURING RUSHES YOU MUST CONSTANTLY MONITOR TEMPS AND RAPIDLY COOL FOODS IN FREEZERS TO KEEP AT OR BELOW 45F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED FROZEN PORTIONED FRIES ON FLOOR IN CARDBOARD BOX. CDI BY INSTRUCTING STAFF TO REMOVE FROM FLOOR AND REFRAME FROM DOING IT IN THE FUTURE.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED MULTIPLE PLASTIC DRINKING CUPS AT SERVER AREAS IN CABINETS STACKED TIGHT WHILE STILL WET. AIR DRY CUPS COMPLETELY BEFORE STACKING.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. GENERAL COMMENT OBSERVED 2 CUTTING BOARDS ON DRYING RACK, WITH SCARRING AND WHITE SCALE PRESENT ON SURFACE. RESURFACE OR REPLACE CUTTING BOARDS.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED STICKER/LABEL RESIDUE ON SEVERAL CONTAINERS STORED AS CLEAN ON DRYING RACK. OBSERVED RESIDUE COLLECTING ON SHELVING RACKS NEAR WALK-IN UNIT FOR FRIES AND OVER IN DRY STORAGE AREA WHERE SAUCES ARE KEPT. CLEAN ALL ITEMS AND REMOVE STICKER/LABEL RESIDUE.

5-202.12 Handwashing Sinks, InstallationGENERAL COMMENT(A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. PfOBSERVED ONE OF THE 2 HANDSINKS IN THE MEN'S RESTROOM NOT REACHING HOT WATER TEMPERATURE OF 100F. CDI BY INSTRUCTING PIC TO CORRECT TEMPERATURE SETTING FOR THE HANDSINK.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessObserved dish machine at bar, not chemical sanitizing correctly. Operators and health inspectors chlorine test strips failed to turn color and indicate to a value of even 50ppm.VR (verification required) to ensure dish machine has been fixed and is correctly chemical sanitizing.

4-602.13 Nonfood Contact SurfacesObserved some shelving racks in facility with slight debris collecting on them. CLEAN ALL SHELVING

5-501.15 Outside ReceptaclesGENERAL COMMENTRemove all trash from outside garbage pad. Observed multiple buckets and misc. materials stored around outside waste container.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionObserves dust accumulating on ventilation guards in several walk-in units. CLEAN VENTILATION UNITS.