PINKY'S WESTSIDE GRILL

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly near chemical storage area. -0 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use paper food trays stored upright and without protection on expo line. Store single use items in a protected manner prior to use. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food residues on door handles of low boy reach in coolers at cook line. Recommend higher frequency and more thorough cleaning. Also, recommend use of utensils (tongs, spoons, etc.) at all times when handling raw proteins. -0.5 points-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee used gloved hand to handle raw chicken, change gloves, and then move to ready to eat cooked food. CDI - Employee was asked to remove gloves and wash hands. Employee conducted handwash using proper handwashing procedures. -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed rear handwashing sink with a maximum temperature of 85F. All other handwashing sinks had water temperature exceeding 100F. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw haddock stored above milk in reach in cooler. CDI - PIC corrected storage order. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef and ground pork stored behind raw ribeye steak in refrigerated drawer. CDI - PIC corrected storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open Cambro of croutons on shelving in kitchen. CDI - Cover was provided -REPEAT- -1.5 points- 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 deli slicer with build up of food debris. Observed cooking pans with build up of encrusted deposits. Deli slicer was moved to three comp sink to be washed, rinsed, and sanitized. Cooking pans were discarded. -0 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked veggie chili cooling in ice bath at 12:55 with an initial temperature of 106F. Veggie chili began cooling process at 11:10AM. At 1:35 the temperature was at 96F. Veggie chili did not meet cooling parameter of 135F to 70F within 2 hours. CDI - Veggie chili was discarded. Cooling methods were discussed with PIC and alternate methods were discussed including using metal containers and reducing volume. -1.5 points0 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed kitchen cleaner stored above pickles on shelving. CDI - Kitchen cleaner was moved to chemical storage area. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of degreaser and sanitizer in kitchen and dining area without labeling. CDI - Spray bottles were labeled with name of contents. -REPEAT- -2 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep plastic container of veggie chili cooling in ice bath. Veggie chili did not meeting cooling parameters of 135F to 70F within two hours. CDI - Veggie chili was discarded and cooling methods were discussed with 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed tortillas being stored in plastic grocery bag during preparation. PIC stated that tortillas are dipped in oil and sauce then placed in grocery bag during preparation. CDI - Tortillas were removed from grocery bag and placed in food safe Ziplock bag. PIC has been advised to use approved food contact surfaces. -0 points-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpsters missing drain plugs. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open Cambro of croutons on shelving in kitchen. CDI - Cover was provided. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown contents on kitchen shelving and below prep tables. CDI - PIC identified contents to be quat sanitizer and labeled. -1 point-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use ice cream scoop (used to portion pimento cheese) stored on unsanitized bottom shelf of reach in cooler. CDI - Scoop was moved to three compartment sink to be washed, rinsed, and sanitized. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored behind ready to eat hot dogs in refrigerated drawer. CDI - PIC corrected storage order by moving hot dogs to rear of refrigerated drawer. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen. Control insects to prevent infestation. -1 point-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use paper plates stored upright without protective packaging at make line. -0 points-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed two employees using towel held on their aprons to wipe of gloves whenever they were heavily soiled. CDI- EHS discussed procedures for discarding gloves when tasks are not switched with PIC. PIC had employees change gloves and remove towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three handheld scoopers with food debris stored as clean on dish rack adjacent to 3-comp. CDI- PIC removed items to be w/r/s.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle labeled “bleach” stored on chemical storage rack near 3-comp bleach out chlorine test strip. CDI- EHS assisted PIC in diluting solution until test strip read 50-100ppm. EHS discussed mixing procedures for chemical solutions used by employees in facility. *REPEAT*

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still intact in flip top 1.

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on prep unit 1 and gaskets hanging off of prep unit 3. PIC stated a work order had been put in.

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 of RIF and prep units with liquid and food debris. Observed four metal pans on dish rack stored as clean with sticker residue still intact. *REPEAT*.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of bleach sanitizer stored on chemical storage shelf in kitchen. PIC stated that bleach is used to clean areas of kitchen as well as remove stains from food contact surfaces. Concentration of bleach measured higher than sanitizer test strips can test. CDI - Bleach sanitizer was diluted until a concentration of 50ppm was achieved. PIC has been advised that concentrations of bleach sanitizer for food contact surfaces shall not exceed 50ppm - 200ppm. -0 points-

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 vent in walk in cooler with build up of dust and residues. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground turkey stored behind ready to eat hot dogs in refrigerated drawer. CDI - Storage order was corrected. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground pork and raw ground beef stored behind raw salmon in refrigerated drawer. CDI - Storage order was corrected -1.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and sliding doors open on dumpsters. Keep lids and sliding doors closed when not in use to prevent rodent or insect infestation. -0 points-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 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 coffee thermos on prep table where cans are stored and cans are opened. CDI- drink moved, EHS discussed placing drink where no contamination of food items can occur.

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 seasoning shaker at cook line with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pallets of bread stored on the floor near delivery area. PIC stated these products were delivered yesterday, usually are put up on rolling pallet with wheels to keep at least 6 inches off floor. Current storage has bread on floor. CDI- bread moved up off the floor during inspection. EHS suggests PIC have conversation with delivery drivers for bread- ensure this is stored up off the floor.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed grill drawers organizied with RTE hot dogs in front, turkey burgers directly behind hot dogs in drawers. Potential to contaminate hot dogs when handling turkey burgers in current storage format. CDI- EHS discussed contamination potential, hot dogs moved to back, no longer in front of turkey burgers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple chemical bottles at chemical storage area without a label. PIC identified bottles as degreaser and bleach, labeled accordingly. CDI- bottles labeled during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of wet dishes stacked together on clean dish shelving. Separate for air drying.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go containers stacked at cook line/service station that are not inverted, not stored in protective packaging, potential for dust/debris contamination when left upright with no packaging.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine chute in the server station accumulating some pink residue. Clean and maintain.

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 feta cheese date marked for 4/19, exceeding the 7 day datemarking. CDI - PIC voluntarily discarded the feta. 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 diced tomatoes cooling in the walk in cooler covered. CDI - PIC uncovered to cool rapidly.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P Observed raw chicken stored above raw shrimp. CDI: Education provided and PIC rearranged storage order.

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 raw burger not cooling at a rate fast enough to meet cooling parameters. See temp chart and violation #33 for details. CDI: PIC separated product into smaller portions, removed plastic from product, and covered in ice bags.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled onions being held above 41F in low boy. PIC stated product prepared 08/08/22 and pulled from walk-in cooler during morning prep. CDI: Education provided and PIC cooled product in 3-door freezer(37F). Observed raw shrimp being held above 41F in reach-in cooler. Product prepared 08/06/22. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw burger cooling in walk-in cooler wrapped in plastic and stacked 4 deep. Product prepared @2pm. After approx. 1 hour product had not changed in temperature. CDI: Food employee separated product into smaller amounts, removed plastic from product, and covered in ice bags. Observed fried turkeys cooling in walk-in cooler. Product prepared @1pm. CDI: Food employee sliced product into smaller portions.

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 base coving separating from wall in women’s restroom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer and carrot slicer stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and raw pork being held above 41F in small make table. PIC stated product prepared 4/9 and 4/10 and was within temp at start of prep. CDI: PIC moved product to walk-in cooler for rapid cooling and turned down temperature of unit. REPEAT VIOLATION.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service trays being stored face up with no plastic covering. CDI: PIC inverted trays.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs being held above 41F in reach-in cooler. Prep date of 12/3/21. Ambient temp of unit 41F. CDI: Education provided and PIC voluntarily discarded product. Observed garlic parsley sauce(oil base) being held above 41F in large make table. Prep date of 12/01/21. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. VERIFICATION REQUIRED. **EHS PROVIDED COLD HOLDING LOGS FOR FACILITY TO IMPLEMENT. EHS WILL FOLLOW-UP WITHIN 10 DAYS.

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 on date marking please visit: http://meck.co/FoodSafety Observed large and small plastic Cambro tubs with wings past 7 day limit. Prep date of 11/27/21. CDI: PIC voluntarily discarded product.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink near stove blocked by two trash cans. CDI: Food employee relocated trash cans.

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 housemade guacamole cooling in large 3-door make table- product remained at 54F-55F for 45 mins. CDI: Education provided and product moved to walk-in cooler for rapid cooling. Observed buttermilk wash for pickles, squash, and onion cooling in ice bath next to fryers- product rose in temperature from 46F to 48F and 50F to 53F over 50 mins. EHS recommended cooling foods before mixing with milk instead of using room temperature ingredients. EHS discussed possible use of TPHC in future in cold holding issue persists. EHS provided TPHC template in case facility decides to change method. CDI: Education provided, food employee time stamped products for short term compliance, will continue to use cold holding for long-term.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground pork burger patties being held above 41F in flip top portion of small make table. CDI: Food employee voluntarily discarded. Observed housemade parsley sauce(garlic & oil) being held above 41F in flip top portion of large 3-door make table. Food employee stated product had been stored in unit overnight. CDI: Food employee voluntarily discarded. REPEAT VIOLATION. **CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT 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 housemade guacamole cooling in deep plastic insert pan in bottom of large 3-door make table. Unit designed for cold holding, not cooling. Food employee stated product prepared @10:30am. CDI: Education provided and food employee moved product to walk-in cooler for rapid cooling.

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 base cove tile separating/missing from wall close to stove/hot wells.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, crab salad, hush puppy, beans, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a containers of sanitizer without labels. CDI. PIC labelled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices without labels on them. CDI. PIC labelled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing a watch while working with food. CDI. Employee removed

4-501.11 Maintain equipment in good repair. Observed two of the RI coolers unable to hold food at right temperatures. Units Repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili at hot hold at 125. CDI: chili reheated >165F in pan & placed in hot hold

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items at flip top units >41F. CDI: facility had a late open today, all items placed in flip tops at noon - 12:30 p.m.; therefore, all TCS items were labeled w/ discard time for 4:00 p.m. Time will be used until service tech can visit. Compliance visit will be conducted to assess progress with flip top units. Observed fries slacking at cart near fryer. CDI: these were placed on time, temporarily. TPHC written procedure necessary if this is a regular practice; otherwise, must remain frozen or 41F or below prior to frying

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 milk & container of wings in the reach-in, container of soup in the walk-in not date labeled. CDI: Items date labeled correctly by PIC

3-307.11 Protect food from contamination sources not specifically noted by code. Observed metal (reach-in separaters) & cloths stored on potatoes and observed blue gadget on sweet potatoes.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal 1/4 pans stacked on their side, but not apart enough to allow air to dry them; observed large tubs stacked tightly while wet

4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine collecting bio-film build up in need of cleaning.

3-501.14(B) 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed large container of cooked veggie chili (3+ gallon) inside walk-in cooler cooling measuring 47F; chili was placed into walk-in cooler last night exceeding 6 hr cooling window. CDI chili discarded by staff and education provided to staff regarding proper cooling methods.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (Hood filters collecting debris and buid-up).

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after activities that contaminate them. -P 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 Employee observed handling raw hamburger meat with gloved hands, switching gloves then handling RTE hotdogs without first performing a handwash. Observed several employees washing hands without using a paper towel to turn off faucet. CDI. PIC discussed handwashing with employee. PIC to provide additional training to employees on handwashing.

6-301.14 Post a handwash sign at each handsink. COMMENT: Observed no handwash sign at back prep handsink by freezers. Handwash sign was provided to the PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in the top of the small prep cooler and large grill prep cooler holding above 41F: bologna, sliced turkey, swiss cheese, slaw, tomato, pimento cheese, pico de gallo, and tuna salad. CDI. PIC voluntarily discarded all items above 41F and iced down product from 42F-45F. PIC moved items underneath large grill prep cooler to the walk in cooler to ensure proper temperature compliance. PIC to keep all top grill prep TCS foods on 4 hour hold time until cooler is replaced/repaired. PIC is pricing out cooler today. Also noted bun steamer causing possible temperature rise at the top portion of small grill prep cooler. PIC called repairman to install shelf to move the bun steamer away from the small prep cooler.

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 in the grill prep cooler top cooling from prep this AM. Observed diced tomatoes at end of inspection in the walk in cooler covered and stacked in medium size plastic containers cooling. CDI. The PIC placed the diced tomatoes in the grill prep cooler in the walk in and the uncovered and unstacked the diced tomatoes in the walk in. Discussed cooling methods with the PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. COMMENT: Observed missing ambient thermometers in several reach in prep cooler units. PIC replaced all thermometers during inspection.

4-501.11 Maintain equipment in good repair. COMMENT: Observed grill prep cooler holding an ambient temperature of 52F on EHS probe thermometer as well as several cold holding violations in the unit (see temperature chart). Observed split gasket on the chicken wing small prep cooler near fryer. PIC states they will be replacing the grill prep cooler as it has been an issue in the past and is an older unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items greater than 41 degrees but less than 45 degrees . -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed both test kits for both sanitizer expired. 10 day verification required.

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

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 edges of beer cooler where it meets the floor corroding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product on ice in temperature danger zone. Observed lettuce in the flip top over stacked in the temperature danger zone. Refer to temperature chart. CDI - gave TPHC procedural papers to facility and educated about holding food on time control. Placing the mushrooms and onions in the ice bin on Time control. Pulled the excess lettuce from the flip top to the reach in.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed hummus dated 8.26.18. CDI - discarded the product and educated about the proper time/temperature holding time for product.

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

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 tongs stored on oven handle. CDI - educated why this is out of compliance and how the tongs are exposed to contamination. Sent through cleaning procedure.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service paper plates exposed to contamination. Advised to invert to protect from contamination and to use wax paper to serve food on.

4-501.11 Maintain equipment in good repair. Observed torn gasket at the reach in unit. Advised to replace gasket.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in interior of ice machine.

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 fried pickles and onions on TPHC and not labeled with time. CDI-items voluntarily discarded. REPEAT and ongoing issue. Verification required.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scraper stored in handsink. CDI-removed and taken to dirty dish pit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS items held in small side flip top unit above 45F. See temperature chart. Items held in cooler below flip top at correct temperature. CDI-items placed into walk in cooler to rapidly chill.

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 fried pickles and onions using TPHC but not labeled with times. CDI-food discarded. Verification required.

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

4-501.11 Maintain equipment in good repair. Observed piece of equipment holding ice bath for squash and pickles with duct tape and a soiled rag on edge.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in bottle below 50ppm. Quat sanitizer coming out of dispenser was slightly below 100ppm. Facility will contact their technician to have dispenser serviced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items overstacked in coolers above 45F. CDI-excess product removed and put into cooler below.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. A certified food protection manager did not appear on site until middle of inspection. Points will be deducted for this violation on future inspections.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed slight build up in interior of ice machine. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed a bottle of quat sanitizer registering below 50ppm. CDI-contents discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle and a bottle with a faded label. CDI-relabeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a pan of cooked mushrooms and onions cooling in an ice bath but not being stirred frequently as there was a large discrepancy between the temperatures in middle of product and outside near ice. Employee stated items were cooked at 10:30 and observed below 70F at 1:45F. CDI-products spread out onto flat sheet pans to rapidly chill and put into walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee back brace stored in the freezer amongst food for facility.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the bar handsink. CDI - provided facility with handwashing sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with slight build up of food debris. CDI - advised to wash rinse and sanitize every 4 hrs; send slicer through a cleaning procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed diced tomato and arugula out of temperature in the flip top cooler. CDI - pulled product to the walkin cooler to cool down. Educated that flip top units are not for cooling; after preparation, use thermometers to see if product is out of temperature. If it is, then cool down in walkin cooler before storing product in flip top unit.

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 baseboard peeling away by wstand up freezer. Advised to fix.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf REPEAT VIOLATION Observed no papertowels at the handsink by the 3 comp sink. CDI - provided paper towels to the handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in the flip top cooler. Product was over stacked; product in containers, but the containers were not stored inside of the well. CDI - educated about being aware of the chill line in each container and to keep product below the chill line. Advised to pull product as needed instead of storing containers out of the well. Brought product walkin cooler to cool down. Also, reminded PIC and food employees that prep units are not made for cooling product.

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 mushrooms and onions on stove top in temperature danger zone. Food employee was aware of the 4 hour hold time for TIME control, but facility did not have TPHC paper work. CDI - provided facility with TPHC papers; reheated product to 165F and hot held on stove.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cooling product in walkin cooler with lid covering product. CDI - educated that when cooling, product needs to be left uncovered to allow heat to transfer from product; uncovered product.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash solution temperature at 98F. CDI - advised to drain and refill with hot water.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed that sink in the back of the kitchen was being used as a dumpsink. Observed the handsink by the 3 compartment sink have a wire brush in the handsink. CDI - remineded the PIC that all handsinks are used only for handwashing; no dumping and no cleanig equipment/utensils in a handsink; cleaned and sanitized handsinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the dispenser at the bar handsink. CDI - filled the dispenser with papertowles.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee drop a rag on the floor and pick up the rag and not switch gloves after contaminating them. CDI - advised food employee to discard gloves, wash hands, and put new gloves back on; educated PIC when to switch gloves.

4-602.11(A) Equipment Food Contact surfaces and utensils shall be cleaned before each use with different types of raw animal products; each time there is a switch from raw foods to ready to eat foods; any time during operation when contamination may have occured.-P Observed carboard box sitting on top of the prep table on the flip top cooler and the prep board was not cleaned and sanitized after box was removed. CDI - advised to clean and sanitize prep table and reminded PIC that all prep boards shall be cleaned/sanitized every 4 hrs when used with TCS foods and when contamination has occured.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that the facilities quat test strips are expired since June 2015. VR

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. look up at previous

(general comment) 6-301.14 Post a handwash sign at each handsink. Observed no signs posted at hand washing sink. CDI sign provided.

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 soup cooling in covered large metal container inside walk-in cooler measuring 54 degrees F. CDI container opened so cool air can move around product to quickly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amounts of fruit flies in kitchen area. Observed rodent / pest trap in dining room in need of discarding.

(general comment) 4-501.11 Maintain equipment in good repair. Observed split /torn gaskets on reach-in cold holding units in need of repair.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bottle of sauce and the bottom of a pan in direct contact with spring mix lettuce. CDI-items removed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed veggie/rice soup cooled down from previous day at 49F in walk in cooler. CDI-product 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 thick meat chili cooling on ice bath. Observed temperature range of 77-84 with only thirty minutes left for product to reach 70F. Product may be too viscous for ice bath. CDI-product spread in thin layer in shallow pan, placed on ice and put into walk in cooler to rapidly cool. Observed product at 56F thirty minutes later.

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 black build up on floors around drains.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands for only a few seconds and turn off faucet with bare hands. CDI-EHS spoke with PIC about importance of following correct cleaning procedure.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bottle of quat sanitizer measuring 0ppm. CDI-bottle refilled with correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed buffalo sauce (possibly TCS- made with butter) out at 61F. CDI-item placed in ice bath to cool.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of potato salad made in house with a date label of 8 days prior. Day 1 of the 7 day hold begins with day that product is made or date of earliest prepared ingredient in a food product.

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 cooked onions using TPHC without any time label. CDI-onions voluntarily discarded.

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 not segregated from other cans.

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

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. PIC stated that large wooden paddle is used to stir chili. Spoon has become absorbent over time due to wear.

Use proper cleaning procedure when washing hands (2-301.12) Observed two employees wash hands and turn off faucet with clean bare hands. Use paper towel or similar barrier to turn off faucet to avoid recontaminating hands. CDI-EHS instructed employees on proper procedure.

Use proper storage order for raw animal products to prevent cross contamination. (3-302.11) Observed raw chicken stored over open pan of raw hot dogs, potato salad, hush puppy mix and ground beef in two different coolers. CDI-items rearranged.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed microbial build up in ice machine. CDI-cleaning started.

Foods shall be properly cooled from 135F to 70F within two hours or 135F to 45F within a total of 6 hours. (3-501.14) Observed potato soup cooling in ice bath in prep sink. Observed side of product at 43F and middle of product at 80F and ice melted. Kitchen manager stated that product started cooling 2.5 hours prior. Kitchen manager stated they did not measure the temperature of soup to determine when product reached 135F. CDI-soup reheated to 165F.

Store TCS. food cold at 45F or below (3-501.16) Observed tahini sauce stored at room temperature. Kitchen manager stated tahini sauce is made with oil and freshly chopped raw garlic. Product needs to be refrigerated. REPEAT. CDI-item refrigerated. Any future repeat violations will result in points being deducted.

Food shall be discarded if marked with date that exceeds time/temperature combination specified in 3-501.17 (3-501.18) Observed large bucket of chili in walk in cooler with a date label of 6/22. CDI-food discarded.

If using TPHC (time as a public health control) written procedures shall be prepared in advance and made available to the regulatory authority upon request. (3-501.19) Observed items such as grilled and fried onions using TPHC but no written procedures available at facility.

Properly label toxic chemicals. (7-102.11) Observed a bottle with a small amount of orange chemical without any label. CDI-labeled.

Use proper cooling methods as specified in 3-501.15. Observed plastic tub of soup cooling in ice bath. Ice was melted and product had not been stirred. Use containers that facilitate heat transfer and stir product if cooling in ice bath. CDI-through instruction.

Non food contact surfaces shall be clean to sight and touch. (4-602.13) Observed dried food debris on non food contact surfaces of slicer. Clean.

Facility shall have employee with managerial control who is food safety certified. (2-102.12) No food safety certified manager on duty during inspection. Facility has 210 days from date permit was issued to comply with requirements.

Employees shall have knowledge about reportable symptoms and illness as they relate to food borne illnesses. (2-201.11) Employees have general knowledge of reportable symptoms but unsure of how to report. CDI-through instruction.

Employees may not contact exposed, ready to eat food with bare hands. (3-301.11) Observed server touch lime garnish for drink with bare hands. CDI-through instruction.

Store TCS foods cold at 45F or below. (3-501.16) Observed tahini sauce stored at room temperature. The ingredients for tahini sauce include oil and fresh raw garlic and therefore needs to be refrigerated. CDI-discarded. Also observed fried pickles stored at room temperature. PIC would like to use time as a public health control. CDI-TPHC (time as public health control) handout given to PIC and pickles discarded.

A thermometer with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided. (4-302.12) Facility has large diamater thermometer which might not be sufficient to measure thin menu items such as a hamburger patty or chicken filet. CDI-through instruction.

A device that accurately measures the concentration of sanitizing solutions shall be provided. (4-302.14) No test strips available for quat sanitizer at 3 compartment sink.