EAST COAST WINGS & GRILL

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling containers at the hand sink. CDI - Food employee was educated and employee filled container at prep sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, pico de gallo, chicken dip on the left side of the salad prep unit all above 41F. Observed portioned Buttermilk ranch and Buttermilk base blue cheese inside wait staff lowboy cooler above 41F. Ambient was observed at 44F. All items held above 41F were voluntarily discarded. 3 day verification visit required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large covered bucket of ranch cooling at a rate of 0.06F/min. CDI - Item was uncovered and moved to the WIF for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple large containers of seasonings with no label. CDI - Items were labeled by the PIC.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insect on top of grinding equipment in the prep area. CDI - Insect removed and grinder was washed, rinsed, and sanitized at the dish machine.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) pan of RTE boiled eggs stored in cooler drawer with ice in direct contact. REPEAT. Food items should be stored in container that allows draining as the ice melts.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving and rusted parts of drink machine. 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 floor boards in need of cleaning throughout the facility. In need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothes and backpacks stored on shelving containing food and equipment for patrons.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) portion of raw animal food (employee raw shell eggs) stored over ranch to cups in WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed tomatoes stored above ready to eat cut carrots in WIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) pan of fried pickles in reach in freezer stored stacked in pan of tater tots. CDI - Storage order of WIC was reorganized to prevent potential contamination. EHS separated stacked portions of frozen food to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) bottle of water unlabeled. CDI - EHS attached station label to water tray.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) pan of RTE boiled eggs stored in cooler drawer with ice in direct contact. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed two (2) employees engaged in food preparation tasks (fryer and cooking foods, plating food for immediate service) with watches and bracelets on the wrist.

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 non food contact portions of in place equipment (fryers, flattop grill, etc.)in need of cleaning. Clean equipment as needed. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection. Previously cited non food contact surfaces (grill cart, ice machine, WIC shelves, etc.) were observed as generally clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one (1) dumpster door open during the inspection. CDI - EHS closed door prior to returning to interior premises.

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 accumulation of food soils at floors of establishment, namely within WIC and at cook line, and below clean in place equipment (I.E. grill and fryers.) Clean as frequently as needed to prevent soil accumulation.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink cups stored above canned and dry goods at dry storage at start of inspection. Observed one (1) bin of employee foods and sauce stored above one (1) bin of ranch to go cups in WIC. CDI - Employees rotated drinks prior to EHS verbal correction. PIC rotated employee food to lower storage within WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato salsa and raw chicken holding above 41F in the grill drawers. CDI - PIC voluntarily discarded all items that were above 41F. 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 .

6-404.11 Segregation and Locations - Distressed Merchandise (Pf) Observed 2 cans that were dented at the top and bottom seal that were not stored in a designated area. PIC stated that they usually hold dented cans in the office in order to receive credit. CDI - PIC moved both cans to the office. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) pan of RTE boiled eggs stored in cooler drawer with ice in direct contact.

4-201.11 Equipment and Utensils - Durability and Strength (C) Observed plastic container that was cracked and melted. CDI - PIC voluntarily discarded item. REPEAT 4-501.11 Maintain equipment in good repair. Observed unused dish machine not properly dispensing sanitizer at start of inspection. CDI - Prior to use during food contact sanitization, machine was calibrated by personnel and produced concentration of approximately 100 ppm chlorine.

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 cart next to cook line, front of ice machine, and screens over prep unit in need of cleaning. REPEAT

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ceiling vents above dry storage area in need of cleaning. Clean or replace.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no managers on duty with food certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine that was reaching below 50ppm. Ecolab called to make repairs. CDI PIC observed it was a blockage in the lines and sanitizer went up to 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic storage containers and seasoning bottles soiled with leftover food debris. CDI employee came to check shelving for more soiled dishes to take to sink for cleaning. 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 cheeses in reach in drawer, lettuce, and tomatoes in prep top above 41F. CDI items just prepared placed in walk in and remaining items discarded. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets that were not labeled. CDI buckets labeled.

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 chopped lettuces and tomatoes that were In the walk in cooling while stacked and covered. Condensation was building up on interior of containers. Checked items 50 minutes apart and no temperature change observed. Pic stated they only log cooling of hot products but not cold items. Suggest tracking cooling of ambient and hot items to ensure proper cooling. CDI items uncovered and unstacked to accelerate cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils and containers on clean rack that were wet stacked. Repeat.

4-202.11 Multiuse 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 bucket and plastic containers that were cracked and melted. CDI items discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility missing quat test strips. Verification required.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving, carts, and storage racks in need of cleaning.

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 floors near grill cook line In need of re-grouting.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal cell phones stored on prep table where food is prep; personal drinks stored above prep top, in sauce holders with ice, and on countertops and not in drink storage bin; personal speakers stored on clean rack inside of metal pan used for food prep. repeat.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two boxes of unwashed tomatoes being stored on shelf in walk in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a working bottle of house made ranch being stored in prep flip top cooler at 48F and all TCS foods being held in grill drawer cooler being held above 41F. See temp chart. PIC voluntarily discarded house made ranch and moved all foods in grill drawer to walk in cooler as they were at 41F or below when monitored approx. 3 hours prior. VERIFICATION REQUIRED.

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 working container of sugar being stored without a label on dry storage shelf. CDI: PIC labeled sugar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers being stacked wet nested on clean storage shelf. CDI: PIC unstacked containers to allow to air dry. 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 grout worn away in between floor tiles in front of fryers. Replace missing grout.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two boxes of unwashed tomatoes stored above RTE produce in the WIC. CDI: PIC corrected storage order. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple metal pans stacked and stored in the clean dish rack with visible food debris. CDI: PIC moved pans to the dish room to be properly washed, rinsed, and sanitized. REPEAT VIOLATION. 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 two containers of dry, non-TCS food items with plastic scoop cups submerged in the food items. CDI: Food employee voluntarily discarded scoop cups.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic containers wet-stacked and stored in the clean dish rack. CDI: Pans were separated to allow proper air-drying. REPEAT VIOLATION.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes in the WIC stored above RTE foods. CDI: Food employees corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a rusted can opener tooth attached to a prep table. CDI: PIC removed can opener from the table to be properly washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed an incomplete TPHC procedures sheet posted in the kitchen; TPHC sheet did not specify the food items to be held on TPHC. Observed no discard times for the TPHC food items. CDI: PIC completed a brand new TPHC form that was correctly filled out and will replace the previous TPHC sheet that was kept in the kitchen. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple working bottles of seasonings and sauces not labeled. All working containers must be labeled. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored in the clean dish rack, stacked wet. CDI: Metal pans were separated to allow proper air-drying.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors kept open during the inspection. REPEAT. CDI: Dumpster doors were closed. Points were not escalated, since dumpster area is a shared space with non-permitted facilities.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No serve safe certified personnel at facility during time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Ranch dressing containing buttermilk cooling in large tightly sealed bucket in walk-in freezer above 41F with no change in temperature after 30 minute time period. *CDI - PIC removed lids (per EHS instruction) to allow air flow and assist with cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 - Ranch dressing containing buttermilk in large bucket with tight fitting lid cooling in WIF not allowing air flow causing product to not cool efficiently. *CDI - PIC removed lids (Per EHS instruction) with 3 hours left to cool to assist with cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Garlic Aioli and Ranch without proper labeling making containers of product hard to identify. *CDI - PIC voluntarily discarded items.

*REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster area with doors left open during inspection. NOTE: Dumpster area is a shared space with non-permitted facilities.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - EHS observed several employees wash hands for less than 20 secs and with less than a 10 sec scrub. EHS also observed employees use bare hands to turn faucet off. This actions recontaminates the hands. CDI- Education was provided by PIC and EHS observed proper hand washing to occur by the end of the inspection. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. REPEAT- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- EHS observed salad tosser, potato slicer, knives, and spoons with food debris left on them and stored clean. EHS also observed dark build up on inside ceiling of ice machine. NOTE: non TCS foods cleanliness is the repeat but improvement noted from last inspection. 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- REPEAT- Observed shredded cheddar cheese, shredded motza cheese, and pepper jack cheese above 41F and said to have been left in cold hold drawer overnight. CDI- PIC voluntarily discarded the items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed all in use sanitizer buckets not labeled. CDI- PIC labeled items.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no functioning thin probe thermometer available during the inspection. CDI- PIC provided two functional thin probe thermometers during the inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves. Also observed wet cloths being stored under cutting boards. All non food contact surfaces shall be smooth durable, easy to clean, and non absorbent.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed doors open to dumpster. NOTE: dumpster area is shared with non permitted facilities.

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee open cup drinks stored near food. Observed employees drinking open cups near food prep areas.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed employees handle trash, soiled utensils, and don gloves prior to food prep and clean utensil use without washing hands. Observed employees changing tasks like food prep to adjusting clothing and wiping sweat without a hand wash after donning new gloves. Observed employees enter the kitchen and don gloves without a hand wash to prep foods. CDI- Education was provided to PIC. PIC had employees wash hands properly.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - EHS observed dish machine in use at 0 ppm cl. EHS observed ice machine in need of cleaning due to dark and pink build up. CDI- PIC provided dish machine in use at 100 ppm cl. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed nacho cheese, beer cheese, and marinara below 135F. CDI- PIC had employee reheat the items to at least 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- EHS observed raw beef, raw chicken, sliced cheese, shredded cheese, cut lettuce, sour cream and made in house butter milk ranch above 41F. CDI- PIC was able to place all items in walk in cooler to quickly cool since they had only been out for 60 mins according to PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing foods with watches and bracelets on the wrist.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee items stored with and above clean food contact surfaces and food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - During the inspection PIC was unable to provide documentation of being certified in a food protection manager course. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P REPEAT- Observed raw chicken stored above beer in the walk in cooler. CDI- PIC was able to correct the storage order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- EHS observed an employee handle soiled equipment with gloved hand. With same gloved hand employee handle personal drink and enter walk in cooler to gather items for ranch dressing prep without a discard of gloves. Prior to cross contamination EHS informed PIC of the violation and PIC had employee change gloves and wash hands. CDI- Education was provided and EHS observed proper glove change. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed salad tosser and potato slicer stored clean according to employee with food debris left on them. CDI- PIC moved items to 3 comp sink to be properly cleaned prior to next use. 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 shredded cheese (44F) and boiled eggs (43-44F) above 41F. CDI - PIC voluntarily discarded the 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed shrimp thawing at ambient air and in standing water. CDI- PIC moved items to wic.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards throughout the facility in need of resurfacing or replacing due to deep cuts and grooves. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - EHS observed several absorbent cloths under the cutting board. A cloth is absorbent and was exposed to splash and spillage of food.

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 cooking equipment, hood system, and plastic containers holding clean food contact surfaces with dirt and food debris. Clean as often as needed to prevent and reduce build up. REPEAT- NOTE: Point deduction has reminded the same since violation is low risk. However if the violation is observed on the next inspection point deduction will increase.

5-205.15 Maintain a plumbing system in good repair. - Observed back hand sink leaking when in 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 floor drains, floors behind and underneath equipment in need of cleaning due to food debris and grease build up in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw shell eggs stored above RTE mac n cheese and washed produce. CDI- Raw shell eggs were moved to bottom of shelf. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce stored above Rte cut washed lettuce. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

3-401.14 Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Follow written procedures. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety - Observed facility with written procedures for non continuous cooking however procedures are not being follow with cooling log and labeling of items in WIC. CDI- PIC was able to properly document items and label items in wic since the process had been occurring less than two hours.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed cut lettuce covered and in a deep container not meet proper ambient cooling parameter. See temp chart. CDI- PIC was able to reduce the amount of cut lettuce into several other containers.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 chicken buffalo dip and pico without proper date marks. CDI- PIC was able to properly date chicken buffalo dip since a larger container in the walk in was dated for 1/8 and pico had been prepared last night according to PIC, so it was dated properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . - REPEAT- Observed cut tomatoes and cut lettuce in deep densely stacked containers above 41F for over 30 mins. CDI- PIC was able to uncover all items and reduce amount in each container to ensure they properly cool.

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 cooking equipment, hood system, and cold holding equipment near cook line in need of cleaning due to grease and food debris build up. Clean as often as needed to prevent and reduce build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster lids and doors to shared dumpster of un permitted facilities opened during the inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee coats/jackets stored with food and utensil items.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed food employee's drink being stored without a lid on a shelf above food contact equipment and utensils stored clean. CDI: PIC placed employee's drink on bottom shelf.

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. 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 tomatoes cooling in WIC at 60F and did not change in temperature after 40 minutes and Blue cheese and Housemade buttermilk Ranch cooling in RIC overnight with a temperature of 45F. CDI: PIC voluntarily discarded Blue Cheese and Housemade ranch and placed tomatoes in a less dense container and removed lid to allow more air flow.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . REPEAT. Observed Beer cheese and nacho cheese hot holding below 135F. CDI: PIC voluntarily discarded items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles located at back prep area without labels. CDI: PIC labeled bottles.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . REPEAT. Observed blue cheese, house made butter milk ranch, and tomatoes not cooling at a proper rate. CDI: PIC voluntarily discarded blue cheese and ranch and spread out tomatoes in a shallow pan to allow item to cool at a proper rate.

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 a severely dented can being stored with non-dented cans. CDI: PIC segregated dented can from other non-dented cans.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. REPEAT. Observed soiled wiping cloth being stored on grill station.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed beer cheese, queso cheese, and marinara sauce below 135F. CDI- PIC had an employee start reheating the items and stated the food must get to 165F.

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. - REPEAT- Observed sliced cheese and shredded cheese above 41F. Items were stacked to high and in close to the front of the drawer door. CDI- PIC moved items to walk in to quickly cool. Note: point deduction has stayed the same since improvement with the violation has been noted and all other TCS foods were 41F and below see temp chart. However if the violation occurs again the point deduction will increase.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a bottle of degreaser without a label near the cook line. CDI- PIC labeled the spray bottle and moved to chemical storage rack.

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 pre portioned butter milk ranch made in house cooling in a low boy cooler covered and densely packed. CDI- PIC moved items to the walk in cooler to quickly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed several employees preparing RTE foods while wearing watches and bracelets.

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

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 cooking equipment and hood system in need of cleaning due to grease and food residue build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -REPEAT- Observed employee items stored above dry good restaurant items.

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 was unable to provide documentation of being certified in a food protection managers course.

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 large container of shredded cheese and ground beef above 41F. CDI- PIC voluntarily discarded the items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 several locations of pre portioned salsa without a date. Observed roast beef without a date. CDI- PIC voluntarily discarded the items.

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

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 large can of fruit salad dented on the seam. CDI- PIC voluntarily discarded the item.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing RTE foods while wearing watches and bracelets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal and plastic containers stored together and still wet. CDI - PIC had employees re wash items and air dry.

5-205.15 Maintain a plumbing system in good repair. - While in use EHS observed small leak on dish machine piping.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed trash and litter outside of dumpsters. Observed doors and lids open to dumpster. NOTE: Dumpster area is shared with other non permitted businesses.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items stored above dry good retail items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several metal pans and plastic pans stored clean according to pic with food debris and sticker residue left on them. CDI- PIC moved items to dish pit are to be properly cleaned prior to next use. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety - Observed bar hand sink at 0 ppm Cl. CDI- PIC changed sanitizer container and provided sanitizer at 100 ppm Cl. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Per conversation with PIC in use utensils not stored in food product is properly washed and sanitized every 6 hrs. CDI- Education was provided to PIC on how often food contact surfaces shall be cleaned.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety - Observed speed rack of chicken wings cooling at ambient air and below 135F. Observed cut tomatoes, cut lettuce, and blue cheese /w butter milk tightly covered and attempting to cool. CDI- PIC moved all items to WIC uncovered to quickly cool.

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 plastic to go container stored in salsa without a handle. CDI- PIC voluntarily discarded plastic container.

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 cooking equipment, hood system, and bus tubs used to store clean food contact surfaces with grease residue and food debris build up respectfully. Clean items as often as needed to prevent and reduce the 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 of hard to reach areas in need of cleaning due to food debris and grease residue. Observed ac/heat vent covers with dirt debris build up. Clean areas as often as needed to prevent and reduce the build up.

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 no certified food protection on staff at time of inspection.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed breading mix only being sifted twice per day. CDI advised that breading mix should be sifted every 4 hours. PIC stated that he would implement regular sifting.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee pull raw chicken out of grill drawers and place on grill and then used same tongs to handle finished chicken. CDI took tongs to be washed rinsed and sanitized and chicken placed back on grill to kill any possible pathogens.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa , pico , hamburger , and chicken at greater than 41 degrees F. In grill drawers . CDI placed on tphc until unit could be repaired. PIC stated that he would have technician on site tomorrow to look at unit and would ensure tphc was accomplished. Points not escalated due to problem being an equipment issue not poor temperature management. 3 day verification required.

4-501.11 Maintain equipment in good repair. Observed minimal gasket replacement needed on prep units.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed spray nozzle connected to y valve without proper backflow prevention device. Repeat. 3 day verification required.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed accumulation of food debris on the ground around dumpster.

2-102.12 Certified Food Protection Manager - C Person in charge shall be a certified food protection manager who has completed an ANSI accredited food protection class for managers. Manager's serve safe certification observed expired.

2-301.14(I) When to Wash - P Ensure that employees are washing hands after activates that would contaminate hands. Observed multiple instances of recontamination by making bare hand contact with faucets after washing. Manager was corrected during inspection with education.

3-302.11(4) Food shall be properly protected from forms of environmental contamination with proper protection. Observed ice machine and drink station ice bin repeatedly left unprotected during the inspection. (CDI)

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 cut leafy greens at 11:44 at a temperature of 63F being cooled. Lettuce was rechecked at 12:00 pm showing that lettuce was only cooling 4 degrees and hour and not meet cooling parameters in this manner. Lettuce was broken down in to smaller portions and vented to cool at a faster rate. (CDI)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made dressings such as ranch and bleu cheese containing buttermilk that were at temperatures of 50F and 45F in multiple places. Items were discarded during the inspection. (CDI) Place TCS dressings inside of prep unit to maintain cooling instead of ice baths.

7-102.11 Common Name-Working Containers - PF Toxic substance placed in secondary containers shall be labeled with common name of the bottle's contents. Observed multiple chemical sanitizer without label. Bottles were labeled or discarded during the inspection if unknown chemicals was present. (CDI) 7-201.11 Separation-Storage - P Ensure that chemical sanitizer is stored below prep surfaces to prevent possible contamination from occurring. Observed sanitizer bucket stored on prep station. (CDI)

3-501.15 Cooling Methods - PF Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: ice baths, rapid cooling equipment, separating foods into smaller/thinner portions and venting lids. Observed wings previously cooked which manager stated that he planned to leave out to cool on speed rack. Food would not satisfy cooling parameter if this method was used. Ensure that once foods are at 135F, the cooling process needs to start inside of rapid cooling equipment to cool at a faster rate. Observed recently chopped lettuce tightly packed inside of containers without venting. Lettuce was vented and broken down in to smaller portions during the inspection to cool at a faster rate. (CDI)

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 secondary containers with white substances and no labels to specify their contents. Labeled during inspection(CDI).

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

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. Ensure that in-use utensils have handles that do not make contact with foods. Observed bowls being used instead of scoops and utensil handles making direct contact with foods. Handle was removed during the inspection. (CDI)

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed some build up on the exterior of cups and plastics containers. Buildup observed on shelving in dry storage.

5-202.14 Backflow Prevention Device, Design Standard - P Ensure that backflow meets design standard of A.S.S.E. Observe y hose with sprayer and chemical line both attached negating the built in back flow of the system. To combat this issue food establishment must attach a device that is suited for continuous pressure such as A.S.S.E.(1024). (CDI with education)

5-501.17 Toilet Room Receptacle, Covered - C Observed women's bathroom without a covered trash can for disposal of feminine hygiene products.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Work with neighboring businesses to maintain a tightfitting enclosure. Closed during the inspection.

6-501.12 Cleaning, Frequency and Restrictions - C Walls need additional cleaning to remove buildup noticed in can wash area.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee go from handling dirty dishes, to handling clean. CDI- PIC watched EHS and stopped the employee telling them they had to wash their hands in between clean and dirty. Food employee said they had not heard that before and washed hands. They continued to do it correctly afterwards.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed oranges over RTE ranch. CDI-PIC moved ranch to a different shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 metal containers with food debris and 5 knives hanging that were soiled. CDI-PIC took back to be washed/rinsed/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep line drawers holding food above 41F, this includes salsa, rice, frozen green beans, frozen vegs, bbq meat. PIC said all food had been in the unit since last night. CDI-PIC voluntarily discarded all TCS food that was out of temp, all food that was in temp they moved it to the WIC. Ambient air was 44F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility us supposed to be using time for potato chips, they had no time stamp and chef was not aware of procedure. PIC added time stamps.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

4-501.11 Maintain equipment in good repair. Observed prep unit holding temps above 41F. Freezer door is hard to open.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves and oven hood building up grease, fan is building up grease that is next to the line.

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 facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in cold drawers under main prep station holding above 41F. Items were: lettuce 46F, tomatoes 43F, pico 43F, cabbage 44F. Food was in there since last night. Other items were in temp. CDI-PIC voluntarily discarded food. PIC explaiend cooling methods, they cut items, put on ice, then place in WIC with lids off, and they should be working. EHS suggested keeping food in metal containers in cold drawer to help maintain temp. EHS suggested keeping a clsoe watch on unit to ensure food safety

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 of cheese. CDI-PIC voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed bent shelf in the freezer. REPEAT. PIC did not sign due to Covid protocols.

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 areas of low grout throughout kitchen area. PIC said they have a scheduled data to get floor repaired. REPEAT.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P PIC was not knowledgable of the foodborne illness and symptoms associated with foodborne illnesses, and provided no written information. CDI- provided education and Employee Health handout.

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 food handler wash their hands and then recontaminate their hands by turning off the faucet with their hands. Observed food handler don gloves without washing their hands. Observed food handler changing tasks without washing their hands, such as two employees touching phone then going back to prep, another food employee put in earbuds. CDI- PIC had food handlers rewash their hands properly during the inspection. Provided education on proper handwashing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored over washed buckets of carrots and celery in the walk-in cooler. CDI- PIC relocated the buckets to prevent cross contamination.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed chicken wings being par cooked, no clear procedure in place and observed no labels on trays of chicken in the walk-in cooler stating par-cooked/undercooked. Par cooking application was not filled out therefore was unable to verify process. EHS had verified from last visit, sheet cannot be found. Verification visit required 8/14/2020, will go over Par cooking application with PIC. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several dressings (ranch, blue cheese, spicy ranch - prepared the day before) in the reach in cooler above 41F. CDI- Dressings were voluntarily discarded during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed rice in the walkin cooler (WIC) and cooler drawers without a date. Dressing in WIC without datemarking. CDI- Date was marked on these items which we were able to determine when they were prepared. Rice was discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed au jous from brisket datemarked with 7/22. CDI- Food was voluntarily discarded. REPEAT

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cut in house potato chip under heating lamp without a time. Procedures are available but are not being followed. Temped product at 118F Verification visit required 8/14/2020.

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 recently diced tomatoes and pico cooling in the WIC in deep and tightly covered containers. Allow air to move through the product by keeping uncovered

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a couple spice containers and shakers unlabeled at the cook/prep line.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed dressing cups stored with the food contact surfacing up. Observed single service utensils stored on a shelf below personal items.

4-501.11 Maintain equipment in good repair. Observed the temperature of the reach in cooler at 49F. Ensure unit can maintain cold holding at 41F or below if holding TCS products. Dressings (ranch, blue cheese, spicy ranch) were being held in this unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit to test sanitizer buckets. CDI- test strips were provided and obtained from their chemical provider.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the following areas in need of cleaning: gaskets at the cookline, oven and monitors at the cookline accumulating dust and grease.

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 areas of low grout throughout the kitchen. REPEAT

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks, personal items, food stored improperly throughout on shelving/equipment.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed food employees par cooking wings. PIC said this is standard procedure. EHS had food employee make typical batch of par cooked wings, the internal temp was 140F. They have cooling/cooking logs but no approved paperwork. Gave PIC paperwork. VR REQUIRED 2/21/2020

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 lettuce, tomato, salsa, corn salsa all on line with no DM. CDI-PIC datemarked. Observed coleslaw and ranch with dates from 2/3/2020. Food had expired. CDI-PIC voluntarily discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over RTE celery and carrots. Observed prep top counters connected where veggies and raw meat are prepped. Counters have no separator in-between. Observed raw chicken in a box on prep surface near prepped cucumbers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed homemade chips stored under a heat lamp below 135F. Gave PIC TPHC procedures and filled out on site. VR REQUIRED 2/21/2020

4-501.11 Maintain equipment in good repair. 4-101.14 Copper Use Limitation - P Observed broken shelf in walk in freezer. Observed copper mugs being used in bar area for Moscow mules which are very acidic due to limes/lime juice. Mugs need approved lining to prevent leaching. VR REQUIRED 2/21/2020.

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 areas of low grout throughout kitchen area.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 containers of lettuce and a container of tomatoes above 41F in the prep top on the cook line. CDI - lettuce was placed in the freezer to rapidly cool and the tomatoes were 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 containers of tomatoes and lettuce cooling while covered in the walk in cooler. CDI - lids were removed to facilitate cooling; see temperature chart.

General comment 3-501.13 Use approved thawing methods. - Observed a cooked brisket thawing on the counter in the prep area. CDI - explained proper thawing methods; brisket was placed under cold running water to thaw.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a QUAT sanitizer bucket at 0 ppm. CDI - bucket was remade at 200 ppm.

General comment 6-501.11 Floors, walls, and ceilings shall be maintained in good repair. - Observed low grout in front of the dish machine; repair areas of low grout.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw bacon box was on a shelf over dry good and mayo containers while it was being cooked. Observed cooked wing containers placed directly on boxes of raw chicken. CDI - bacon moved, chicken wings moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several cutting boards that were hung as clean were sticky or had food debris on them. Observed a few wing tossing buckets also had spots of food debris. CDI - taken for recleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine took several runs and extensive priming to begin sanitizing. Please ensure proper concentration when the bucket of sanitizer is switched. CDI - corrected by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 door low refrigerator used for storing dressings mostly in small containers for service was holding at 51F. Ranch, Blue Cheese, and Sour Creme discarded. Return Visit Required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held more than 24hrs. -Pf Observed a few items not date marked such as chicken dip and cut tomatoes previously prepared. Individual containers on the line must be dated as well as bulk containers in the walk-in. CDI - dated to match batch dates. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed Au Jus dated 2/27 had not been discarded. CDI - discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of dry goods not labeled. CDI - fixed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers used for tossing wings.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. During inspection no one in facility had ServSafe certificate.

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 two food employees use clean bare hands to turn off faucet. CDI- Spoke with employees about using a clean barrier when turning off the faucet. Both employees rewashed hands.

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 At the start of the inspection, observed food employee cutting up tomatoes with bare hands. There was also other containers of cut tomatoes and peppers. CDI- All containers of tomatoes and peppers that were cut with bare hands were voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Trashcan was blocking handsink on cook line. CDI- Trashcan was placed beside handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels were at handsink beside ice machine. CDI- Paper towels were provided. REPEAT. 6-301.14 Post a handwash sign at each handsink. Facility had no handwash signs at all handsinks. Handwashing signs were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pieces of equipment stored as clean with food debris. CDI- Items were removed to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink debris collecting in ice machine. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mozarella cheese, buffalo chicken dip, guacomela, brushetta and lettuce not date marked. Food employee stated that items came from dated batch containers in walk in cooler. Food items must have date mark from batch item. CDI- Items were date marked according to batch item in walk in.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Several sauce bottles, sugar, and seasoning salt were not labeled. CDI- PIC labeled items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet wiping cloths were being stored on counter tops. CDI- Wiping cloths were placed in sanitizer buckets. Observed two buckets on sanitizer reading below 200 ppm quat. CDI- At 3 comp sink sanitzer was the proper concentration and buckets were switched out.

4-501.11 Maintain equipment in good repair. Observed one light out under hood. Light needs to be replaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several drinks being stored on counter tops in facility. Drinks must be stored on bottom shelves or have a designated area. Also observed a water bottle and grapes being stored inside flip top unit with sauces. CDI-All items were moved to designated areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowel dispenser broken not dispensing papertowels upon demand. CDI papertowels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed kitchen dish machine dispensing at 0ppm. CDI 3 compartment sink prepared. Dish machine maintenance contacted for immediate dispatch. VERIFICATION REQUIRED. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink debris collecting in ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed buffalo chicken dip and cheese dip in steamwell and multiple items in pot not turned on below 135F. See temperature chart for temperature observations. CDI items reheated above 165F.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available for use. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two buckets of sanitizer below 200ppm. -

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved in several areas of kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine sanitizer at dishmachine. CDI-machine was primed and sanitizer reading 50ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items holding above 45F in the flip top cooler. (see temperature chart CDI-product voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed bottom cold drawer on flip top cooler holding above 45F. VERIFICATION REQUIRED. &

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat food in the walk-in cooler. CDI-product relocated

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 turkey dated 4/12 in the walk-in cooler and flip top unit. CDI-product voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drying rack. 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 cleaning needed to hard to reach areas underneath equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on shelf above paper products. CDI-cups moved to a lower shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar area dish machine at 0ppm sanitizer. VERIFICATION REQUIRED. CDI-dishes will be washed in the main dish machine in the interim.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu items marked with an asterisk that is not needed (shrimp, chicken, chili, soups) . Also need an asterisk next to the reminder statement (footnote) on the menu. CDI-discussed consumer advisory requirements with PIC.Menu to be changed by next inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles of cleaners not labeled as required. CDI-bottles labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils and sauces not labeled as required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed weak sanitizer in sanitizer bucket used for dining room tables. CDI-sanitizer solution remade to correct concentration.

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

4-501.11 Maintain equipment in good repair.Observed a leak underneath bar area dish machine and from the ceiling near the main dish machine.,

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting pink and black debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items throughout facility holding above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. EHS recommending housemade butter based sauces be held using TPHC or provide product assessment. Documentation emailed to PIC. VERIFICATION REQURIED.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed backdoor stored open.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed handle of ice scoop stored directly in ice. Observed cup stored in cheese in drawer cooler.

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 several containers broken. CDI containers voluntarily discarded.

2-301.14 When to Wash - P. Observed two employees touching cell phones with gloved hands and not wash hands/change gloves before returning to work. CDI PIC instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed homemade ranch, lettuce, tomatoes holding above 45F. CDI items voluntarily discarded.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Observed turkey and rice in walk-in cooler holding at 42F past 4 day expiration. CDI items voluntarily discarded.

3-501.15 Cooling Methods - PF. Observed chicken wings cooling on speed rack at ambient temperature. Chicken wings were 92F. Observed lettuce cooling tightly covered in plastic containers. CDI chicken wings placed in walk-in freezer to rapidly cool. Lettuce placed on ice bath to rapidly cool.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed dressing reachin cooler on prep line not maintaining product below 45F. Observed split gaskets on several coolers.

4-602.13 Nonfood Contact Surfaces - C Observed nonfood contact surfaces throughout facility collecting food debris; gaskets, shelves, under grilltop.

6-501.110 Using Dressing Rooms and Lockers - C. Observed personal cell phone stored on shelves throughout facility.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the handsink at the bar. CDI - provided sticker to the bar handsink.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold build up inside the ice bin. CDI - advised to clean immediately.

3-202.12 Food may not contain unapproved food additives. -P Observed that facility is using lemon scented hand wipes for thermometer probe wipes. The lemon scented wipes specificaly state 'For External Use Only'. CDI - advised to stop using lemon scented hand wipes and to get probe wipes. VR

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed cooked bacon being stored with napkins.

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 the sugar dispenser being stored in the sugar without a handle. CDI - provided a dispenser with a handle to the sugar, with the handle stored out of the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment being wet stacked on the air dry rack. REPEAT VIOLATION. CDI - pulled equipment apart to allow to air dry.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed build up of food debris on floor throughout kitchen. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed onion slicer with food residue. CDI onion slicer taken to dish area to be washed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC stated that they sometimes partically cook chicken wings during busy times. CDI emailed par cooking documentation to PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes stacked wet.

4-501.11 Maintain equipment in good repair. Observed split gaskets on 4 reach-in cooler doors. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue left on container.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing between tiles throughout prep areas of kitchen. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walk-in freezer floor collecting food residue.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the back handsink not supplied with papertowels today- supplied during inspection to correct.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dishwasher sanitizing at <50ppm today- primed and corrected during inspection to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw fish, raw shrimp, and homemade ranch stored at >45F today- products moved and quickly chilled on an ice bath in the freezer today. (see Chart)

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 pepperjack cheese that was opened on the 21st->7days prior. Discarded today to correct. Provide documentation that this product meets the definition of exempt cheese as stated in30501.17F3

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 ribs cooling in a deep portion, uncovered inside a metal pot, in an ice bath. Outside of product after sitting in ice water for 40 minutes was 134 and internal was 195F. Product placed onto metal pans in thin portions and placed into walk in freezer- see chart.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of raw chicken on the floor today- picked up and placed into cooler to correct.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee drink today stored over the chicken wing prep table. Drink discarded today to correct.,

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed an employee handle dirty dishes and then handle clean dishes without washing hands. Employee stopped to wash hands today.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed multiple containers of chemicals today that were unlabeled. Labeled by PIC to correct during 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 buttermilk ranch and buttermilk blue cheese cooling in very deep portions, tightly covered, and in plastic containers. Dressing broken down into more shallow portions and left uncovered in the walk in to finish cooling properly.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes stored on the counters today.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee change gloves, after handling raw shrimp, without washing hands. Employee stopped and washed hands today to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved items in the small flip top cooler today holding at >45F(see chart). All moved to walk in to chill down quickly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer labeled as windex today- discarded during inspection to correct.

Protect outer openings of establishment from insect or rodent entry. Observed gnats at the back door today from the soiled linen at the back door. Provide a fly fan here or provide a covered recepticle for the soiled linens to control this issue.

3-307.11 Miscellaneous Sources of ContaminationObserved multiple single-use scoops stored in dry goods today and salsa. Use a scoop with a handle to protect the food. single-use scoops removed today.

Employees must report diagnoses or exposure of the big 5 to manager and manager must contact EHS. Review policy with employees and have them sign sheet given for verification on 6-13-14.2-103.11 (M)

.Observed employee drinks on prep surfaces today and one had no lid. Must have a lid and stored where they will not contaminate food, food contact surfaces, clean utensils/linen, or single use articles.2-401.11

Keep hot and cold water supplied to handsinks @ all times- cold spigot was loose today- repaired during inspection.5-203.11

Maintain sanitizer at 50-100ppm. Observed the bar dishwasher dispensing at <50ppm today. Dishes will be sent to kitchen to be washed, until repaired.4-501.114

Hold TCS food @ 45-41F or less. Observed cold drawers holding >45F(see chart). Ribs and BBQ discarded today.3-501.16

Observed. .lettuce, cut 2 hrs. prior, cooling in a flip top cooler and in the WIC inside a tightly covered plastic container in a large portion. Cool TCS foods using approved methods such as shallow portions, metal pans, uncover, put on ice, add ice, use WIC etc. Lettuce all broken down and placed into WIC to correct.3-501.15

Clean drink dispenser and around hte bar area as well4-602.13

Provide coated bulbs on heat lamps in kitchen- no shield or coated bulb being used today.,6-202.11

Observed drinks stored on prep tabled today- store drinks where they cannot contaminate food contact surfaces, clean utensils, single use articles, or clean linen.Drinks moved to an approved storage location today to correct.2-401.11

Observed a squirt bottle used on the grill being refilled at the handsink today. Handsinks shall only be used for washing hands.Chef sent to fill another bottle at the prep sink to correct.5-205.11

Observed multiple leftovers reheated on the steam well today slowly(see queso on temp. chart). Use a microwave or stove to rapidly reheat foods to165F or more before storing them on the steam table at 135F or more.Items to be reheated properly today to correct.3-403.11

Observed ribs and bbq stored at >45F today- discarded during inspection to correct. Drawer cannot be used until the problem is correct. Maintain cold food at 45-41F or less.3-501.16

Keep chemicals labeled. Observed unknown chemical today in kitchen- discarded to correct.7-102.11

Observed yellow cheese that had been opened from a room temp. can and placed into the WIC to cool. This product was filled to the brim in the container and tighly covered. Be sure to use approved cooling methods such as shallow portions, metal pans, keep uncovered, stir regularly, put on ice, use WIF etc. Chesse broken down to smaller portions today to quickly cool.3-501.15

2-301.12 Cleaning ProcedureWhen washing hands, use papertowel to turn off the water rather than using bare hands as observed today. Observed multiple staff members fail to use a papertowel today. Recommend placing papertowels closer to bar handwash sink to encourage better handwashing.Be sure all staff wash exposed arms when washing hands.2-301.14 When to WashAfter contaminating hands/gloves, hands must be washed. Observed an employee handle their cell phone with gloved hands and then handled some single use wraps- employee stopped and asked to wash hands today.

3-301.11 Preventing Contamination from HandsObserved an employees handling washed celery with bare hands while cutting the product. Employee instructed to put on gloves today. No bare hand contact is allowed with any RTE foods.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceHandwashing sinks may not be used for any other purpose than washing hands. Observed an employee filling a water bottle used on grilled chicken in the handwash sink today. Bottle sent to be washed, rinsed, and sanitized. New bottle was filled in prep sink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain chlorine sanitizer at 50-100ppm. Observed both dishwashers sanitizing at <50ppm today. PIC primed machines to correct today and switched out concentrate on one machine.

7-102.11 Common Name-Working ContainersKeep chemicals labeled. Observed degreasor and drain cleaner not labeled today. Corrected by PIC.

3-501.15 Cooling MethodsObserved large batches of lettuce cooling in multiple locations today- all were in large quantities and in plastic containers today. Observed one container on ice, but ice was only in contact with the bottom of the container- had staff use a larger base container with more of a slush rather than just ice to keep this product cold enough. Large quantity on the cold make table today was double panned and on the top side of the make table. Lettuce in WIC was in a large quantity, tightly covered, and in a plastic container. Use approved cooling methods for lettuce: metal pans, put on ice, use WIC or WIF, keep uncovered, shallow portions. Do not cool this product on the make line where the unit is opened regularly.

3-307.11 Miscellaneous Sources of ContaminationObserved multiple single-use scoops stored in dry goods today and salsa. Use a scoop with a handle to protect the food. single-use scoops removed today.

2-303.11 Prohibition-JewelryObserved food service staff wearing bracelets and watches today. They are limited to a single wedding band on their hands/wrists- no other rings, bracelets or watches allowed.

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. No points will be deducted until Jan. 2014.

2-301.12 Cleaning ProcedureWhen washing hands, turn off the water with a papertowel rather than using bare hands as observed by multiple employees today.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat. sanitizer at 200-400ppm- observed <150ppm in buckets today. Use more sanitizer and less rags in each bucket, and be sure to test buckets occasionally to verify this corrects the problem. Buckets refilled during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain food cold at 45-41F or less. Observed a cold make table not working today leaving TCS foods stored at >45F- Products discarded today. Repairman called by PIC.

. 3-305.11 Food Storage-Preventing Contamination from the PremisesStore food where it is not exposed to possible contamination. Observed employee drinks stored over food in the RI freezer today- drinks put into a tub and put on the bottom shelf to correct. Do not store employee drinks on grills as observed.

.2-303.11 Prohibition-JewelryFood service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets or watches allowed. Observed food prep employee with a watch on today-removed during inspection.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringKeep utensils stored on a clean, dry surface. Observed ice scoop stored in a soiled container today- sent to be washed.