KRISTOPHER'S SPORTS BAR AND GRILLE

-REPEAT- 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 interior and exterior surfaces of reach-in coolers, freezers and prep units with food debris and splash residue. PIC to address cleaning frequency.

-REPEAT- 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 area of bare concrete under dish machine. Seal concrete to render it non-absorbent. 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 coping tiles in area between drink line and raw WIC. Repair or replace broken tiles.

4-501.11 Maintain equipment in good repair. Observed torn gasket on lower door of 4-door reach-in cooler. Replace gasket.

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 interior and exterior surfaces of reach-in coolers, freezers and prep units with food debris and splash residue. PIC to address cleaning frequency.

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 area of bare concrete under dish machine. Seal concrete to render it non-absorbent. 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 coping tiles in area between drink line and raw WIC. Repair or replace broken tiles.

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed potato salad, chicken salad, and pasta salad in cold well without date marks. -CDI- PIC referenced date marks from same items in reach-in cooler and properly date marked the foods (from 2/19 and 2/20). PIC stated foods remain in cold wells overnight, if there is any leftover. -REPEAT- Observed significant improvement in date marking since last inspection, with greater overall date marking system in place. -1/2 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf -Observed no consumer advisory disclosure for fish that may be served partially raw/undercooked. Observed asterisk to consumer advisory footnote with reminder, and disclosure only specifies that burgers and steaks may be cooked to order. -Add disclosure to menu, stating that fish may be cooked to order as well. -10 day verification visit required-

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 coleslaw cooling in tall reach-in cooler, covered with plastic wrap and additional tin foil wrapping. Ensure foods are uncovered to allow for maximum cold air flow during cooling, until the food reaches 41F. Because the coleslaw was within its 4-hour cooling window, the food was uncovered and, by the end of inspection, EHS observed coleslaw cooling at sufficient rate to reach 41F within 4 hours. 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed whole heads of iceberg lettuce stored directly on the shelves in the reach-in cooler. Store clean, exposed food in clean container/dish.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket stored on dry storage can shelf, among cans to be used for customers. Observed employee phone stored directly on top of bag of hamburger buns. Store employee items in separate area to prevent contamination of customer items. -REPEAT-

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed multiple items throughout facility lacking a date mark (diced tomatoes, diced ham, diced chicken, potato salad, chicken salad, hard boiled eggs, spaghetti, pork sausage, cooked chicken breast, cut lettuce). -CDI- PIC verified when items were prepped/cooked by referencing large batches in WIC or RIC and properly date marked all items. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed no time stamp for grilled onions, peppers, and mushrooms held on TPHC. -CDI- PIC stated items were removed from temperature control 30 minutes ago, and added time stamps reflecting the correct start/discard time.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed ROP fish not removed from ROP environment prior to thawing. Cut open ROP bag before thawing.

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 three dented cans stored among cans to be used for service. -CDI- PIC removed dented from dry storage to a designated dented cans area.

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 damaged base tiles by the ice machine as well as by the WIC. Repair necessary areas. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket stored on dry storage can shelf, among cans to be used for customers. Store employee items in separate area to prevent contamination of customer items.

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. Observed high temp dish machine actively being used only reach 151F after several wash and rinse cycles. PIC made service call during inspection. VERIFICATION REQUIRED*** Facility is allowed to operate only with single service utensils until the dish machine is repaired.(1.5 pts) 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a chicken breast cooked and plated at 152F. -CDI- PIC placed the chicken breast back on the grill. Chicken reached 170F. (0 pts)

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 several deep metal containers of deli meat in one of the WICs all at 43F. The deli meat was sliced the day prior to the inspection and the PIC stated that none of the containers had been removed from the WIC the day of the inspection. -CDI- PIC voluntarily discarded the deli meat. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple containers of tomatoes in the cold wells that had been prepared the day prior to the inspection without any date marks. PIC stated that the tomatoes had come from a larger batch. EHS observed the larger batch that was correctly date marked. -CDI- The tomatoes were correctly date marked. REPEAT*** Improvement from last inspection, points not escalated. (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several deep metal containers with portions of deli meat that were tightly wrapped in plastic that were at 43F. -CDI- PIC voluntarily discarded the deli meat. REPEAT*** (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-101.11/6-201.11 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 damaged base tiles by the ice machine as well as by the WIC. Repair necessary areas. REPEAT*** (0.5 pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink upon arrival. -CDI- PIC immediately restocked the paper towels. (0 pts)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several TCS items in the prep top units without date marks. PIC stated that those items came from larger batches of prepped food. -CDI- PIC labeled the necessary items with the correct dates. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple items marked 1/31 as the prep date. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pico de gallo cooling in deep metal container covered with aluminum foil. -CDI- PIC vented the container to allow proper air flow. (0 pts) 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored directly on the floor. PIC stated that they had a large truck come in earlier in the morning and was going to prep the food then put it on a low cart after prep. The food remained on the floor for the duration of the inspection. (1 pts)

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 damaged base tiles by the ice machine and also by the WIC. Repair necessary areas. (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed all food protection manager certificates posted on wall at entrance expired as of 3/2023. No one onsite with active CFPM. PIC stated he is working on coordinating classes for staff. - 1 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed proportioned corned beef on prep line holding above 41F. PIC stated corned beef had been prepped within the last 2 hours. All other TCS items in unit were 41F or below. CDI - Items were moved to freezer to finish cooling. - 1.5 - 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed containers of sautéed onions, peppers and onions being held on TPHC with no time marked to indicate when 4 hour period has expired. CDI - PIC marked items with start time and end time.

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 portioned corned beef cooling in prep unit in deep pan. CDI - Items were spread out and moved to freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 squirt bottle of dressing on cook’s line with no label. PIC stated it was 1000 island dressing. CDI - PIC labeled bottle. - 1 -

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed all food protection manager certificates posted on wall at entrance expired as of 3/2023. PIC stated he is working on coordinating classes for staff. REPEAT.

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 employee wash hands then turn off faucet with bare hand, thus recontaminating hands. CDI EHS educated employee to use paper towel and hands were rewashed properly. -0 Points 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed minor build up anf debris inside microwave on main line. EHS recommends increase frequency of cleaning. -1.5 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

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 EHS observed one dented can stored with non dented cans. CDI PIC relocated dented can to separate area. -1 Points

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed all food protection manager certificates posted on wall at entrance expired as of 3/2023. PIC stated he is working on coordinating classes for staff. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items on prep line holding above 41F. Cutlettuce, shredded cheese, cut tomatoes. Last known time of 41F and below was over 4 hours prior. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items throughout facility with no date marking on prep lines. All TCS items on prep line and in RIC below prep tops must be date marked. CDI PIC date marked items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 bottom inside reach in freezers and coolers with food debris. Increase frequency 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 clean. Caution should be used to minimize food exposure. Observed build up on floors near edges and under legs of equipment. Observed splash on lower portions of walls throughout facility. Increase frequency of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed all food protection manager certificates posted on wall at entrance expired as of 3/2023. PIC stated he is working on coordinating classes for staff. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside surfaces of bulk ice machine and soda fountain ice shoot with build up of organic growth. Clean as needed.

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 containers of shredded lettuce, chicken salad and boiled eggs being stored in salad prep top cooler, a container of taco meat in 2 door RIC and a container of meat sauce in pizza reach in cooler all being stored above 41F. See temp chart. CDI: PIC voluntarily discarded all items.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed containers of sautéed onions, peppers and onions being held on TPHC with no time marked to indicate when 4 hour period has expired. CDI: PIC marked items with start time.

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 a set of in-use tongs being stored on a soiled wiping cloth on prep counter. CDI: PIC removed tongs and returned to be W/R/S and removed wiping cloth.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal containers being stored wet nested on a clean storage shelf across from 3 comp sink. Allow equipment to air dry before stacking together.

4-501.11 (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Observed door handle of main WIC freezer with loose handle and no latch on the adjacent wall to form a self closure. Door is functional and capable of being closed by force. Repair door handle and latch as needed to maintain tight seal and self closure at freezer door. REPEAT 4-501.11 Maintain equipment in good repair. Observed torn gasket on prep cooler door. Replace gasket.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty with non food protection management certification. PIC verified knowledge via answering questions during inspection. Note: Observed posted ServSafe certificates of usual on duty managers (Robert Stringer, Donald ‘Lee’ Tuttle, and Meagan Wallace) as having expired on 03/20/2023. Establishment shall verify that a CFPM with an unexpired certification is available at all hours of operation. 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 For more information on food storage order please visit: http://meck.co/FoodSafety. Observed one (1) carton of raw shell eggs stored above sour cream and butter in WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) pot of thawing vegetable soup in WIC stored beneath unwashed strawberries and cucumber. Observed two (2) TCS food items (Beef taco mix and chicken taco mix) stored below unwashed strawberries in prep line RIC. CDI - EHS reorganized storage spaces to prevent potential contamination. EHS provided storage order charts for WIC and reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of cooked mushrooms, peppers, and onions at grill at temperatures ranging from 110F to 133F. Line cook noted that these items had been cooked approximately one hour prior. CDI - Items were rotated to flattop grill for effective corrective reheating and hot holding. Note: EHS observed TPHC documents for grill items (mushrooms, peppers, and onions) presented by PIC. However, TPHC instructions specify that should TPHC be used, bins will be labeled with start and end time. Facility shall either use TPHC procedures, labeling items at grill with start and disposal times, and disposing of them accordingly, or maintain hot holding by keeping cooked vegetables over an active source of heat. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed concentrated bins for wiping cloths at grill and prep lines without proper labeling. CDI - EHS labeled sanitizer buckets using dry erase marker.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken taco mix and beef taco mix cooling from preparation in prep line RIC cooling with lids on. Observed cooling rates were insufficient for reaching 41F. CDI - EHS rotated items to main WIC with lids off and actively stirring to effective reduce temperature to 41F within 4 hours. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) stacks of food (frozen chicken in Main walk in freezer, tomatoes at dry storage area) stored directly on the floor. Elevate to prevent potential contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee (line cook) with a wristband while engaged in food preparation.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed line cooks storing in use wiping cloths in aprons and belt lines. Dry wiping cloths shall be stored at prep table surfaces and maintained free of soil and debris; place in use wiping cloths in sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one (1) bucket of in use sanitizer at prep line stored directly on the floor. CDI - Bucket was elevated to nearby adjacent shelving.

4-501.11 (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Observed door handle of main WIC freezer with loose handle and no latch on the adjacent wall to form a self closure. Door is elsewise functional and capable of being closed by force. Repair door handle and latch as needed to maintain tight seal and self closure at freezer door.

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 cut portion of dry wall in female restroom, covered by plastic liner and sealed with painters tape. PIC stated that building owner was performing maintenance to building.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza prep unit underside with items above cold holding temperature (approximately 43F to 47F) Kitchen employee stated that these items had been rotated in earlier in the morning and were possibly warming due to a defrost cycle. Upon returning to examine the TCS food items, minimal cooling was observed in most of the TCS food items. Kitchen employee delegated removal of TCS food items and manually adjusted internal settings of cooler unit to improve ambient temperature. At conclusion of the inspection, prep unit underside was observed with an ambient temperature of 45F, as noted by internal ambient air thermometers and EHS thermometer. A verification will occur no later than 02/24/2023. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 two (2) romaine lettuce bins and two (2) pans of precooked boiled eggs in the prep line 1 RIC and Grill side RIC, respectively. CDI - Kitchen staff effectively date marked food items. EHS and PIC discussed date marking of opened packages of TCS food and cooked TCS food items. REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Tuna Salad date marked as 02/11, Mozzarella cheese marked as 02/12, and one (1) bin of lettuce marked as 02/06 in the grill RIC, prep line 2 RIC, and main WIC, respectively. PIC stated that these items had most likely been mislabeled by staff. CDI - PIC voluntarily disposed of all TCS foods labeled as out of date. See general comments for additional observations pertaining to date marking. 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 .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed three (3) bags of French fries being held for frying prior to use at room temperature. CDI - Kitchen staff rotated the French fries to available RIC space to be held until frying.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) unlabeled spice shakers (pretzel salt and seasoning salt) at the grill line area. Observed one rolling bins with faded labels at pizza counter and one (1) unlabeled rolling bin. CDI - Labels were affixed by kitchen employees and EHS. REPEAT. Note: EHS observed an effective station labeling system for sauce bottles held within salad RIC; salad condiments are held in identical bottles, but are kept in single file lines above labeling on the RIC so as to make sure that sauces area properly identified. So long as these sauces are properly rotated to the effectively labeled stations, this is sufficient as a labeling system.

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 one (1) plastic to go cup stored in tomatoes at prep line 1. CDI - To go cup was removed from prep line and disposed of.

4-501.11 Maintain equipment in good repair. Observed loose and hanging gasket at pizza prep unit underside door, preventing the forming of an effective closure. REPEAT. Note: No escalation in point deduction, as previous 4-501.11 citation (Main WIC freezer door) has been addressed; door is now able to be opened and closed with no difficulty. 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 flattened cardboard boxes at flooring of chemical closet adjacent to the nacho HH cart and under dish machine chemical shelving. Remove absorbent materials. If non slip material is required, replace with non absorbent shelving and/or floor mats.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice cubes in kitchen area handsink at time of inspection. CDI - EHS discussed hand sink usage with PIC and coached kitchen staff accordingly. 6-301.14 Post a handwash sign at each handsink. Observed men's restroom handsink without hand wash signage. CDI - EHS provided establishment with handwashing signage.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered green peppers, onions, and carrots in the WIC. Observed uncovered pans of potato skins, French fries, and tater tots at the fryer area reach in cooler. Observed uncovered honey mustard at grill area prep shelving.

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 . Observed grilled chicken breasts in WIC prepared from a previous shift less than 24 hours prior with no effective date mark. Observed prepared pans of boiled eggs and coleslaw in grill area reach in cooler pulled from properly date marked batches of food without having effective date marks placed on the prepared pans. CDI - Kitchen staff effectively date marked food items. EHS and PIC discussed date marking of opened packages of TCS food and cooked TCS food items.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna steak in WIC thawing under refrigeration without being removed from its deoxygenated environment. CDI - PIC cut ROP packaging to expose fish to oxygenated environment.

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 numerous dressing bottles in the grill area reach in cooler and server reach in cooler without working container labels. Observed spice shakers at grill area without effective label. EHS discussed working container labeling methods with PIC, including station labeling.

4-501.11 Maintain equipment in good repair. Observed walk in freezer door handle rusted, disabling its self closure and increasing difficulty of opening and closing the walk in freezer door. REPEAT

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 minor soil accumulation in the bottom surface of reach in freezer adjacent to the vegetable prep sink.

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 missing waterproof wall siding beneath urinals in men's restroom. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written body fluid clean up plan available in facility during inspection. CDI - PIC was provided written clean-up plan by regulatory authority. REPEAT

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 beef sauce at reading at 56F in oven side reach in cooler and diced tomatoes reading at 52F in salad area prep top. CDI - Kitchen manager voluntarily discarded out of temperature TCS food items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple (approximately 7) flies during the course of the inspection.

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 scoop stored in 'Breaded' basket in with handle in contact with the flour. CDI - handle was elevated out of the flour. REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple boxes of single service items stored directly on the floor.

4-501.11 Maintain equipment in good repair. Observed loose door on bar area high temperature dish machine. PIC elaborated that a work order has been submitted to replace or service dish machine fixture. Machine is elsewise functional. No escalation in point deduction due to noted improvement from previous inspection. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed relatively weak flow from right side women's restroom handsink. PIC elaborated that a work order has been submitted for servicing. Fixture is elsewise functional and in compliance.

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 multiple cracked floor tiles throughout the premises, most notably in the bar area. Observed missing waterproof wall siding beneath urinals in men's restroom.

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 body fluid clean up plan available in facility during inspection. CDI - PIC was emailed 2017 food code documentation. - 0 -

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 uncovered employee drink stored on top of cutting board, next to food items. CDI - Drink voluntarily discarded. - 0.5 -

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 chicken wings stored above pretzel bread in reach in cooler. CDI - Storage order rearranged. - 1.5 -

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum packaged fish thawing inside of walk in cooler. CDI - PIC was instructed to cut open packaging. This is facilities first inspection since the 2017 food code went into effect. - 0 -

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 dented can stored commingled with facility food items on storage rack. CDI - Can was set aside to be held for credit. - 0 -

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 scoops stored in deep flour containers with scoops touching food items. CDI - Scoops removed. - 0.5 -

4-501.11 Maintain equipment in good repair. Observed one torn gasket at reach in cooler in between kitchen and pizza area. Replace as needed. - 0 -

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 slight flood debris present inside of reach in units at cook line. Clean as needed to prevent contamination. - 0 -

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed several strawberries with white and black fuzzy build up. CDI - PIC voluntarily discarded items. - 0 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed BBQ cooling in shallow pan at 1 degree in 45 minutes. CDI - PIC mixed BBQ and placed in walk in freezer for rapid cooling. Item reached 43F 25 minutes later. Corrective action resulting in BBQ achieving proper temperature within cooling parameters. - REPEAT - 3 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions, peppers, and mushrooms hot holding between 120-122F. CDI - PIC reheated all items to at least 165F before being placed into hot holding. EHS recommends use of metal lids to help contain heat when not in use. EHS discussed use of TPHC, form filled out with PIC. - REPEAT - 1.5 -

3-501.13 Use approved thawing methods. Observed French fries thawing on counter. CDI - French fries moved to cooler. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter during inspection. CDI - Wiping cloth moved to sanitizer bucket. - 0 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed house made queso cooling in walk in overnight still at 50f. CDI - PIC discarded. Observed pasta salad cooling in walk in at a rate not sufficient to reach 41f within 4 hours and other portion of same pasta salad cooling on service line at 61f. CDI - PIC relocated to walk in freezer to quickly chill to 41f.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked onions holding at 109f and cooked mushrooms holding at 115f on stovetop at line. CDI - PIC reheated to above 165f.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS foods in pizza prep cooler holding above 41f including cheese at 43f, beef at 43f, pepperoni at 42f, cut lettuce at 44f. Ambient air of unit 44f. PIC called for service during inspection. All TCS foods in unit discarded. PIC to use alternate cooler until unit repaired. Verification required. Observed wrapped portioned rolls of cut deli meats in pan on prep top at line holding up to 50f. Products stacked high on top of one another and not into cooling zone of equipment. CDI - PIC discarded portions above 41f. Do not double or triple stack portioned deli meats or overfill container.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. No consumer advisory provided on lunch menu for burgers which PIC noted can be cooked to order. Consumer advisory is provided on regular menu. Verification Required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer and spray bottle of pink liquid employee identified as degreaser with no labeling. CDI - bottles 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 deep bulk plastic bucket of queso sealed with lid cooling in WIC overnight. CDI - queso discarded. Observed pasta salad cooling in large plastic tub covered with lid in walk in cooler. Observed deep pan of same pasta salad lidded and placed directly on prep top while still cooling. CDI - bulk pasta salad uncovered, stirred and placed into walk in freezer to quickly chill to 41f. Portioned pan of pasta salad removed from prep top and placed into walk in to quickly chill. When cooling foods, use methods that allow the food to quickly chill. Do not cool food in deep bulk plastic containers or cover/seal with lids while cooling. Do not place foods into prep top service units while still in cooling process.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in walk in freezer and shelf in walk in cooler lowered so that food is less than 6 inches from floor. Store all food at least 6 inches off of floor to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed pizza reach in cooler with mechanical issue not maintaining proper air temperatures for cold holding. Repair. Observed various coolers with split/torn gaskets need repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster with lid open with exposed trash present and missing drain plug. Dumpster is shared. REPEAT - no point escalation as area around dumpster was properly maintained and visible trash was not the product of the facility.

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 damaged cracked/broken areas of flooring in need of repair especially in dish room. 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 various areas of flooring under/behind equipment with buildup or accumulated debris need cleaning. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food mixed with restaurant food in back of house cooler. Designate an area away from restaurant items for the storage of employee food.

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 employee not vigorously rub hands for 10 to 15 seconds when washing hands and another employee turn faucet off with their bare hands. Proper handwashing procedures reviewed with PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed milk / and dairy based drink ingredient at bar not date marked. CDI, foods voluntarily discarded by PIC. Improvement made since previous inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean towels stored in prep refrigerators above prep area in prep refrigerator.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken floor tile behind bar.

6-303.11 Intensity-Lighting - C - Observed some ceiling lights not working and some lights under ventilation hood system not working. Replace non-functioning light bulbs.

6-301.14 Post a handwash sign at each handsink. Observed handwashing sink in the kitchen with no handwashing sign. CDI. Provided one to to the PIC be to posted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham, chicken, turkey, cheese, cold holding in RI and prep unit at temperatures above 41F. PIC voluntarily discarded. The unit was placed out of service. Will revisit within 10days to check on the RI.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed tomatoes, cheese, ham, chicken, lettuce, in prep unit and RI with no date mark. PIC date marked. All other food was properly date marked.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices container with no label. Needs to be labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen meat in WI freezer and soda boxes in dried storage area stored directly on the floor. Needs to be 6 inches above the ground.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloth on prep table in the kitchen and bar area. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed two RIs, freezer and cooler unable to hold food at required temperature. Needs to be repaired.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Taco meat not dated. CDI- Dated.

3-501.13 Use approved thawing methods. Vaccum packaged salmon not thawing in accordance with instructions to remove from packaging. CDI- Removed from packaging.

2-402.11 Effectiveness-Hair Restraints - C Emplopyee cutting lemons not wearing a hair restraint.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Jacket stored on shelf used for dry goods.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one package of raw bacon stored over celery in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso cheese hot holding below 135F in steam well (see chart). Product was reheated to above 165F. Improvements made to hot holding since previous inspection therefore no point escalation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in a pizza prep. cooler and in a reach in cooler along the prep. line cold holding above 41F (see chart). CDI- items transferred to walk in coolers for cooling. Verification visit required.

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 cooked spaghetti, pasta salad, grilled chicken, taco chicken, and ground beef without datemarks on containers. CDI- products dated. 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 tuna salad from 4/19 and cut lettuce from 4/18. CDI- products 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 pulled pork at 114F at 11:50AM cool to 100F at 12:20PM. CDI- product was transferred to walk in freezer for faster cooling.

3-302.15 Wash fruits and vegetables prior to use. Observed employee start slicing tomatoes without washing them first.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food storage containers stored clean and stacked while wet.

4-501.11 Maintain equipment in good repair. Observed a non-functional 4-door reach in cooler and a non-functional compressor fan in a walk in cooler. PIC indicated service repair technician will be on site today to make repairs. No foods were in 4-door reach in cooler at time of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on fan coverings in the walk in cooler and on the top of the convection oven along the cook line.

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 dust accumulation on window blinds in corner of kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed quinoa and baked potatoes being stored on the prep. line without temperature control while the items were below 135F (see chart). CDI- potatoes were discarded and quinoa was transferred to the walk in cooler for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods holding above 45F in a flip top cooler along the cook line and other TCS foods holding between 42-45F. Products were transferred to walk in cooler for cooling. VR required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility offering 'catch of the day' for sale undercooked upon customer request. This menu item includes shrimp, ahi tuna, flounder, mahi, and salmon. PIC indicated the ONLY item they are offering for sale undercooked is the ahi tuna. CDI- menus were corrected to indicate this change.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets not labeled in kitchen and at the bar. CDI- containers were labeled.

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 debris accumulation on blinds in the back corner of the kitchen.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility offering 'catch of the day fish' for sale undercooked upon customer request without letters of parasite destruction from supplier. CDI- menus were corrected today, seafood items that were previously offered undercooked have been omitted from the consumer advisory.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling raw chicken with gloves on proceed to put on a new pair of gloves without first washing hands; and the same employee handling raw hamburger patty then handle a clean plate without first changing gloves. CDI- discussion with employee about when to change gloves and wash hands; employee changed gloves and washed hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor debris accumulation on the inside of the soda 'gun' nozzle. Item was cleaned during inspection. Improvements made since previous inspection to cleaning of soda nozzles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat sauce in a steam and grilled onions on a char grill both hot holding below 135F (see chart). CDI- items were reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods cold holding above 45F in a pizza cooler and in a line flip top cooler. CDI- items were transferred to the walk in cooler for cooling. PIC adjusted thermostats on both units. Make repairs if units cannot maintain foods at 45F or below. VR required.

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 hot dogs, spaghetti, and chicken salad in prep. units without datemarks on the containers. PIC indicated these products were made days prior. CDI- dates added to containers. 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 one container of pasta salad dated 6/23. PIC indicated this date was incorrect as the pasta salad was made on 6/28. CDI- date corrected.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no QUAT test kit on site. VR required.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed fruit stored over RTE cole slaw and cut lettuce on shelf in the walk in cooler. CDI - PIC moved cole slaw mix and cut lettuce over unwashed produce. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the soda nozzles in the bar. CDI - PIC purchased small brushes to be able to reach inside areas of the nozzles. Per purveyor, soda nozzle does not disassemble for cleaning. Points were not escalated today as the condition was better than the last inspection. -1.5- REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee plating food on the serving side of the cook line without wearing hair restraint. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on tables in the kitchen and at the back of the pre-rinse faucet at the dish machine. REPEAT -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on the drying shelf and wet stacked baking sheets. -.5-

4-501.11 Maintain equipment in good repair. Observed split gasket at the prep cooler in the middle section of the cook line. Observed missing vent covers on the HVAC vents. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle in the bar with buildup inside. CDI - PIC cleaned nozzle and contacted vendor today with questions about disassembling the soda nozzle for future cleaning. -1.5- REPEAT

3-501.13 Use approved thawing methods. Observed a case slacking french fries at room temperature and shrimp thawed under running water at 79F. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep tables throughout the kitchen and wet wiping cloths in sanitizer reading 0 ppm for quat sanitizer concentration. -.5- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed top missing on wall-mounted cup dispenser. REPEAT -.5-

5-202.13 Backflow Prevention, Air Gap - P Provide an air gap between the end of a pipe and the drain of adequate size. Observed the end of the pipe under the pre-rinse sink extended below the flood plain of the drain. VR no later than 10/20/2017.

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 dust buildup on bathroom ceiling vents. REPEAT -.5- 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 holes in the wall behind the hinge of the men's restroom door, missing tiles around the men's restroom toilet and hole in the ceiling in the restroom.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle in bar with buildup. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili in hot holding unit at 122F. CDI - PIC reheated to 168F. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, sliced tomatoes and deli salad at 52-58F in the flip top and prep unit. CDI - PIC moved foods to walk in to cool and called repair tech for visit. VR no later than 06/30/2017.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped salad from this morning at 52F. CDI - PIC loosened wrappings, placed salads in walk in to cool. New temperature is 42F. -0-

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 bracelet hand mixing potato salad. CDI - PIC instructed food employee to remove bracelet. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on the prep table, hot holding countertop and on the bar prep table. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic pans on the drying shelf across from the dish machine. -1- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed missing top on cup dispenser to protect the food contact surface from falling debris. -0-

4-501.11 Maintain equipment in good repair. Observed peeling drying rack in the bar, missing HVAC covers in the kitchen and thermometer turning off immediately when turned on for measuring temperatures. -0- REPEAT

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed pallets and other debris stored in the dumpster corral. -0-

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 buildup on the ceiling vent in the women's restroom. -0-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed scoop used for taco beef not cleaned and left in the food overnight. CDI - PIC sent to dish room for cleaning. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice shakers and squeeze bottles at the cook line and near the queso hot holding unit without label showing the contents. Label these with the common name of the food. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee plating sauces without wearing a hair restraint. Wear an effective hair restraint while plating food. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observe scoop used for taco beef with handle down in the food. Keep handle out of the food for selection. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans near the dish machine. Separate and allow to air dry. -0-

4-501.11 Maintain equipment in good repair. Observed reach in handle gasket torn on the reach in near the cook line. Observed peeling rack inside the mug chiller in the bar. Repair. -0- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the handle of the reach in near the ice machine. Clean. -1- 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 damaged wall near newly installed partitions in the restrooms and hole in wall at the top where the self closure is located in the men's restroom. Repair. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label for the orange degreaser at the bar. CDI-A sticker containing the information to the degreaser was placed onto the bottle.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple bags of french fries stored on the floor near the fry station. CDI-All of the bags were picked up and placed into the walk in freezer.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed low concentration of sanitizer in the wiping cloth bucket at the bar. CDI- The bucket was refilled with the correct concentration.

4-501.11 Maintain equipment in good repair. Observed the bottom two doors to the 4-door reach in cooler with damaged gaskets. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the floors and door handle to the walk in cooler and freezers. Need cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed slight leak to hand wash sink faucet near the fryer station. Have repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed potato salad, tuna salad, and chicken salad all above 45F on the prep/serve line. CDI-New products were brought out. All other items on the prep line were at 45F or below.

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 multiple products, such as pasta salad, potato salad, slaw, and chicken salad not date marked that had been prepared Saturday 7/23. CDI-All items were properly dated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths sitting out on counters. CDI-The wet wiping cloths were placed into sanitizer buckets.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the handle to the sugar scoop stored in the product. CDI-The scoop was brought back for washing and sanitizing. All other scoops were stored handle up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on the fan cover of the main walk in cooler. Needs thorough cleaning.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cutting board used with TCS foods being cleaned and sanitized once daily. Clean and sanitize at least once every four hours. CDI - PIC trained staff on the requirement during the inspection. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers of nacho topping chicken and chili at 119 and 124 in the coldest spots, respectively. CDI - PIC instructed active stirring throughout the time the food is hot held. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked bowtie pasta date marked 05/12/2016 at 42F. CDI - PIC voluntarily discarded. -1.5-

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

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled sauces and shakers at the cook line. Label these with the common name of the item. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen near the slicer and chopper and in the dining room. Maintain pest control measures and increase as necessary. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip area exposed on cups at the bar. Pull plastic sheath up to provide protection. -0- 4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towels stored under sink drain. Separate these from the sewer line.

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 saucepan and frying pan with pitting present in the bottom and meat weight on the slicer taped and held together. CDI - PIC voluntarily discarded the saucepan and frying pan. PIC ordered new meat weight. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooling fans in the kitchen with dust buildup on the blade and cover. CDI - PIC turned these off until these surfaces can be cleaned. -.5-

. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bowls for chicken wings sitting on side of handsink.

. i Y 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 heavily dented can on can rack. Gave instruction.

6-501.114 Discard items stored on the premises as they are not necessary to operation and maintenance. Observed potato fries slicer with build up. Item is unused and was removed from premises.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floor behind ice machine needs thorough cleaning.

3-201.11 Use food from approved sources only.-P Observed bar handsink without hand wash sign. CDI - Provided PIC with sign today. -0-

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed pizza pans washed less often than once every four hours. CDI by instruction to clean pizza pans at least once every four hours. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket in the bar at 0 ppm concentration of quat sanitizer. CDI - PIC refilled with sanitizer of proper concentration. -1.5-

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 spaghetti sauce with date mark 12/13 that was prepared on 12/18 and facility currently not placing new date mark label on thawed items reflecting time remaining. CDI - PIC placed correct label on spaghetti sauce and instructed food employees to start placing additional label on thawed products. -1.5-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed full strength bleach in pre wash stage for whitening plates. CDI - PIC will alter procedure using appropriate strength of bleach diluted with water. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed spaghetti cooked one hour before arrival cooling in walk in with tight fitting lids. CDI - PIC vented lids. -.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counter top. Keep in sanitizer solution of proper concentration. -0-

4-501.15 Operate a warewashing machine in accordance with data plate. Observed display on bar dish machine not working. Facility produced documentation from manufacturer that replacement parts for this machine are not working. -0-

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed all HVAC vents missing in kitchen. PIC states they are on special order and will be replaced soon. Replace vents. -0-

5-205.11 Handsinks may only be used for handwashing.-Pf Observed handsink at bar had been used as dump sink. Gave instruction.. t

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishmachine at bar is inconsistently tripping thermolabel. The pressure gauge and thermostat are not reading correctly and the rinse cycle varies in length of time. Recommend close monitoring of machine for proper function. Thermolabel did trip after multiple attempts.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C Observed bar dishmachine was not displaying temperature or cycle and psi gauge was not functioning properly. Advised repair or replacement.

2-301.14 When to Wash - P Observed multiple wait staff drop soiled dishes then proceed to return to wait station or dining room without proper handwash. Minimal handwash by line expeditor. Lengthy discussion of protocol and procedure for approved handwash. Staff were redirected and management given instruction to provide training and enforce requirements. There is only 2 handsinks in kitchen for both line and wait staff. One is located behind line. The bar also has a handsink.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF A HANDWASHING SINK may not be used for purposes other than handwashing. Observed employee use handsink to fill pitcher for steam table. Pitcher was set into handsink. Gave instruction.

2-302.11 Maintenance-Fingernails - Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. 2-303.11 Prohibition-Jewelry - C Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed handles on upright refrigeration unit in need of repair. Observed some chipped plates. Repair or replace as needed.

5-202.13 Backflow Prevention, Air Gap - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Observed drainage pipes from ice machine with only air break. Air gap is required to prevent back siphonage.

6-301-13 Observed utensils in hand sink at bar area-CDIO-Utensils removed

3-501-14 Observed grilled chicken in walkin that was placed in unit to cool the night before-chicken tightly sealed-chicken was discarded

3-501-17 Observed potatoe salad and cold slaw inside reachin with date of 11-20-14-CDI-All items were discarded

4-901-11 Observed wet pans at dismachine area in kitchen

4-101-19 Replace gaskets on 3 door reachin in front of fryer area and 2 door bread freezer

4-204-115 Temperature measuring devices on dishmachine in kitchen and bar area not functioning properly-facility using testing strips for accurate reading. Letter provided by Hobart stating measuring devises can't be ordered

4-602-13 Clean gaskets on reachins and clean bottom of bread freezer

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed handsink in the women's room to only be reaching about 77F-78F. Repair such that it provides 100F hot water for handwashing. -RVR

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 deli meats to not be date marked. All such items must be date marked within 24 hours of their being opened or cooked. -CDI Items were from 9/20/14 hours ago and were provided with proper date marks. -REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cups at the bar to be wet stacked from the previous day.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed damaged equipment in the kitchen. Observed damaged utensils, fryer baskets, and a rusty cooler shelf strut.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Ready to eat potentially hazardous foods held at 41F or lower shall be held no longer than 7 days including the day prepared. Observed tuna salad dated 5-22 in up right prep line cooler. CDI- Discarded during inspection. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Ready to eat potentially hazardous foods held longer than 24 hours shall be date marked. Observed opened deli ham with no date mark in walk in cooler and container of pasta salad with no date mark in up right prep line cooler. CDI- Items were appropriatly date marked during the inspection.

3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths shall be held in a sanitizing solution of proper concentration in between uses. Observed bucket of sanitizer containing wiping cloths at 50ppm. CDI- Sanitizer was remade at proper concentration and confirmed with test strips.

4-901.11 Equipment and Utensils, Air-Drying Required - C After cleaning and sanitizing, equipment and utensils shall be air dried before contact with food. Observed food containers wet stacked and stored as clean. CDI - Wet stacked items separated to facilitate air drying.

3-501.15 Cooling Methods - PF Observed soup to have been cooled using an improper method. -CDI Soup was discarded. Cool hot items in shallow layers or volumes. Use ice, the freezer, chiller bats, etc. to facilitate cooling.

3-307.11 Miscellaneous Sources of Contamination - C Observed a container of food on the floor. Do not store items on the floor. They must be stored at least 6 inches up of the floor on approved shelving.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed damaged floor tiles. These items are listed on the transitional permit list. Repair these items.

6-305.11 Designation-Dressing Areas and Lockers - C Observed a hat stored on the clean equipment rack. Do not store personal items in this manner.