LONGHORN STEAKHOUSE #5520

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk, chicken, in prep line, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 shrimps, corn, prepped today, cooling in RI units. CDI. PIC removed to the WI cooler for proper cooling. Repeat **** improvement from last time 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a beard cover. Repeat **** ALL OTHER employees had hair cover.

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 single use items stored directly on the floor in the dry storage area. CDI. PIC removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored by customer items.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. OBSERVED EMPLOYEE at the grill use phone and went directly into food prep without washing hands. CDI. Education was provided on when to wash hands and employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the drawer, Cold holding at temperatures above 41F. CDI. PIC indicated that the unit went off. CDI. Unit was reconnected and temperatures drop to less than 41F. ***** all other items in the facility were holding at the right temperatures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed items prepped today, cooling in RI units. CDI. PIC removed to the WI cooler for proper cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. 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 cleaning needed on shelves in the WI cooler.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks under the sinks, and in soda dispenser upfront.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 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 rice in the WI with a wrong date on it. CDI. PIC indicated that the rice was cooked yesterday and mistakenly dated. Date marking was corrected. Repeat **** all other items were properly dated. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed items held on time without a TPHC on them. CDI. PIC placed time on them.

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 tomatoes cooling in the WI in tightly sealed container. CDI. PIC removed the cover. 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 .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by customer items.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a tray of raw salmon and a container of raw shrimp being held on a shelf under trays of raw beef in reach in cooler next to grill. CDI: PIC re-arranged items to proper storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed produce being stored on shelf in walk in cooler above a container of washed Brussel sprouts. CDI: PIC re-arranged items to proper storage order.

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

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: 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 . Observed a container of cooked wings and a container of firecracker chicken wraps being held without date marks in fry prep drawer cooler. CDI: PIC date marked 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 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 . Observed a container of cooked wings being held in fry prep drawer cooler with the incorrect date mark on container. CDI: PIC placed correct date of prep on container.

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 a stack of lids used for single use to go containers being stored outside of their original packaging right side up on prep shelf. CDI: PIC inverted container lids.

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 inside warming drawers used for baked potatoes, inside oven and several reach in and prep coolers. Clean as needed. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout worn away in between floor tiles in several areas in the kitchen. Replace missing grout. REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floor behind prep counters and underneath 3 compartment sink. Clean as needed. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several metal containers with build up of pieces of date mark stickers on inside food contact surface being stored as clean. CDI: PIC returned all items to be W/R/S. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed one container of cooked ribs being stored in grill drawer cooler missing a date mark. CDI: PIC date marked item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed covered plastic bus tubs of cut lettuce cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed lids from lettuce to allow rapid cooling.

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 heavy build up on outside of warming drawers for potatoes and several pans with date mark sticker residue on outside of container being stored as clean. CDI: Employee cleaned warming drawers during inspection and metal containers with sticker residue were returned to be W/R/S.

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 floor tiles in front of back door in kitchen. Replace broken floor tiles. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors under shelving in WIC and under dry storage shelves. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed three bowls with build up being stored as clean on clean storage shelf. CDI: PIC returned items to be W/R/S. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of sour cream and a container of shredded cheese both being held above 41F in potato prep cold well unit. See temp chart. CDI: PIC discovered circuit breaker for unit tripped. PIC placed items in RIC to rapidly cool. Items were documented at 41F or below approx. 2 hour prior. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers being stacked wet nested on clean storage shelf. Allow equipment and utensils to air dry before stacking. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels that were stocked in dispenser at hand sink at center of cook line to be wet. A sanitizer bucket was stored directly under paper towels causing paper towels to soak up sanitizer. CDI: PIC replaced wet paper towels with new dry paper towels and relocated sanitizer bucket.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several plates, metal containers and bowls and one knife with build up being stored as clean on clean storage shelf and wall mounted knife holder. CDI: PIC returned all items to be W/R/S.

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 blue cheese crumbles, feta cheese, Swiss cheese in salad prep top cooler, containers of shredded cheese and blue cheese crumbles in salad prep RI cooler and individual portioned containers of honey Smokey butter and 4 cheese sauce all being held above 41F. See temp chart. CDI: PIC placed all items in WIC to rapidly cool as they had been in unit for approx. 2 hours. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed a container of rice mostly covered with aluminum foil cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC placed rice in WIF to rapidly cool. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects around boxes of potatoes in back prep area. PIC stated he has reached out to pest control service provider to address issue.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal containers stacked wet nested on storage shelf next to dish machine. Allow equipment and utensils to air dry before stacking. REPEAT.

4-501.11 Maintain equipment in good repair. Observed prep reach in cooler #12 at end of cook line next to salad station with a door that was unable to be fully closed. TCS food items in unit measured above 41F. See temp chart. Submit service request for unit to be repaired and do not use until repairs are made and unit can maintain foods at 41F or below.

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 on inside of reach in cooler next to grill and outside of warmer drawers used to hold baked potatoes. Clean as needed. REPEAT.

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 a container of individually portioned bags of rice being held in prep drawer cooler and a small container of Smokey tomato butter being held on prep counter in which PIC stated is stored on counter throughout the day. both items were above 41F. See temp chart. CDI: PIC placed rice in WIC to rapidly cool and Smokey tomato butter was voluntarily discarded. PIC stated Smokey tomato butter will be held on TPHC moving forward. REPEAT. Points not escalated due to improvement in cold holding since previous inspection.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of butter being held on TPHC on prep counter with no written procedures for TPHC available. CDI: EHS provided a copy of form to PIC which was completed on site.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed a container of portioned shrimp tightly stacked and wrapped in plastic cooling in WIC and a sheet tray of ribs tightly wrapped in plastic cooling on speed rack in WIC. Both items were cooling at a rate insufficient to reach cooling parameters. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packaged ribs thawing under running water in prep sink. Ribs were not fully submerged in water and water running from tap was 73F. CDI: PIC placed ribs in WIC to continue thawing process.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal pans being stored wet nested on clean storage shelves. Allow equipment and utensils to air dry before stacking.

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 outer surfaces of flip top coolers and inside surfaces of drawer coolers with build up. Clean as needed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed PIC touch a piece of cut lettuce that was hanging off the side of a container full of cut lettuce to put lettuce back in container. CDI: PIC discarded container of cut lettuce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed 1 metal container with build up of food soil and 2 metal containers with date marking labels stacked within each other so that stickers were in contact with inner surface of following containers. Items were being stored as clean. CDI: PIC returned containers to be W/R/S. REPEAT. Points not escalated due to only 3 items found not to be clean to sight and touch.

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 2 large plastic containers of cut lettuce being stored in prep drawers and several chubs of ground beef, several boxes of raw chicken, several various cheeses and cooked wings being stored in WIC all above 41F. See temp chart. All TCS items were voluntarily discarded by PIC and cut lettuce was rapidly cooled by ice bath. WIC is holding an ambient air temperature of 45.8. Facility voluntarily closed due to lack of cooler space. VERIFICATION REQUIRED within 3 days to ensure facility’s WIC is operating correctly.

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: 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 . Observed a tray of portioned cooked mushrooms being held in a RIC with no date mark. CDI: PIC stated mushrooms were cooked yesterday and date mark sticker may have been on plastic wrap that was removed from tray. PIC date marked mushrooms. Overall good date marking system was observed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed a covered container of Parmesan spread cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC discarded item. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects throughout kitchen. PIC stated a service request has been submitted to pest control service provider to address issue.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of seasoning being stored on floor in dry storage room. CDI: PIC placed box of seasoning on a shelf.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying utensils with a cloth before rolling utensils in a napkin. Air dry equipment and utensils.

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 a box of single use cups being stored on floor in dry storage room. CDI: PIC placed box on shelf.

4-501.11 Maintain equipment in good repair. Observed WIC holding an ambient air temperature of 45.8F. PIC submitted a service request for repair.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe from hand sink next to bulk ice machine at front prep line. PIC stated a service request has been submitted to repair leak.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink on grill line without soap. VR required within 10 days.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates and bowls with food debris while being stored as clean. CDI: Items were placed to be washed/rinsed/sanitized. Points decreased due to significant improvement from last inspection. For more information, please visit: http://meck.co/FoodSafety 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 onions at 104F, after more than 2 hours of cooling. CDI: PIC voluntarily discarded items. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 containers of mac and cheese in cold drawers with use by dates of Monday. PIC stated the employee placed wrong stickers on items. Mac and cheese was prepped on Monday. CDI: PIC placed correct date stickers on items. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 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 cooked onions cooling in plastic bag inside the walk in cooler. CDI: PIC and EHS discussed cooling methods. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting boards with deep cuts and grooves.

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 on non food contact surfaces of the fryers, bottom of cold drawers, and reach in units. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed lettuce being stored in walk in cooler above prepped broccoli. CDI: storage order was rearranged.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed multiple plates and utensils with food debris on them while being stored as clean. Items were placed to be rewashed. VR required within 10 days.

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 2 pans of rice in cold drawers above 41F, PIC stated items were placed in unit last night. CDI: PIC voluntarily discarded items. Points decreased due to improvement in cold holding since last inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 a container of lettuce in cold drawer without a date. CDI: PIC voluntarily discarded item.

REPEAT 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 house made garlic butter on TPHC without time labels. CDI: PIC voluntarily discarded item. Points not escalated due to improvement from last 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large tubs of lettuce in walk in cooler cooling at a rate of 0 and stuffed mushrooms cooling at 0.03. Tubs of lettuce had lids and mushrooms were tightly covered in Saran Wrap. CDI: lettuce was placed in walk in freezer to quickly cool and Saran Wrap was removed from mushrooms.

5-202.12 Provide at least 100F water at handsinks. Observed hand sink near wait station at 61F.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed multiple bowls, plates and scoops stored as clean with food debris. CDI: PIC placed items to be rewashed/rinsed/sanitized.

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 raw chicken, milk wash, raw shrimp, chicken fire wraps, and chicken wings in prep unit beside fryers above 41F. PIC stated the unit was not on due to the breaker being tripped. CDI: PIC voluntarily discarded all items in the unit. Unit was turned back on and started cooling, ambient air temp was 38F by end of inspection.

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 house made tomato butter, unsalted butter and garlic butter being held on TPHC without time labels. CDI: PIC voluntarily discarded items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket being stored on prep table beside cilantro. CDI: PIC moved sanitizer bucket to bottom shelf of prep table and voluntarily discarded cilantro.

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 spices at grill line without labels. CDI: Items were labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal sheet pans wet stacked. Points not escalated due to improvement from last inspection.

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 bottom of cold drawers, prep units, and reach in coolers with food debris and residue. Clean as needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired certified food protection manager certification.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink at the bar without hand soap. CDI: PIC placed soap at hand sink.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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. Observed sticker residue on the outside of pans, observed some dishes stored as clean with minor residue. CDI: dishes sent to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine with Chlorine concentration of 10ppm. CDI: PIC adjusted tubing in container and dish machine was ran a couple times. The concentration was 50 ppm.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pans of rice above 70F after the 2hr cooling window. CDI: PIC voluntarily discarded items due to missing the cooling window. Observed tubs of lettuce only cool 1 degree after 50 mins, lettuce was prepped less than 4 hours ago. CDI: PIC removed lids for lettuce to quickly cool

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 crema, diced tomatoes and cut lettuce in cold drawer, chicken wings in cold drawer near fryer and blue cheese in prep top above 41F. CDI: PIC voluntarily discarded items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked chicken drums in walk in cooler from yesterday without a date. Overall facility has great date marking system. CDI: PIC dated item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large tubs of lettuce in walk in cooler, shrimp placed in cold drawer right after prep. CDI: Lids were removed to allow lettuce to quickly cool, shrimp was moved to walk in freezer to quickly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects in the facility near the back door

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plates, bowls and metal pans wet stacked.

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 cold drawer units in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed faucet at mop sink broken and in need of repair.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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. Observed sticker residue on the outside of pans, observed some dishes stored as clean with minor residue. CDI, dishes sent to be properly washed.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed diced tomatoes cooling tightly covered with plastic in WIC. CDI, plastic vented to allow food to rapidly chill.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on the side of sanitizer bucket within bar area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor cleaning needed to flooring throughout kitchen.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit. Observed written employee health policy signed by staff did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to establishment.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed food employee touch face but not wash hands. Observed employee drink from personal beverage and put mask on then proceed to handle clean singles-service articles without washing hands after changing tasks. CDI, employees washed hands.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed spray bottle stored in handwashing sink behind bar. CDI, spray bottle removed from handwashing sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety - Observed low temperature dish machine testing 0ppm chlorine. CDI, PIC stated when bucket was changed last night line was not placed properly inside bucket and did not allow sanitizer to feed through line. CDI, unit calibrated during inspection and testing required concentration.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed rice cooling at 11:13 at 96 degrees F on sheet pan on rack in kitchen. At 11:45 rice was cooling at 85 degrees F. Cooling rate calculation indicated method not effective to meet cooling parameters. CDI, rice relocated to WIC to rapidly cool.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed rice cooling at 11:13 at 96 degrees F on sheet pan on rack in kitchen. At 11:45 rice was cooling at 85 degrees F. Cooling rate calculation indicated method not effective to meet cooling parameters. CDI, rice relocated to WIC to rapidly cool.

3-302.15 Wash fruits and vegetables prior to use. Observed asparagus not washed prior to being cut. Wash unwashed produce prior to food preparation.

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut lettuce, prepped salads, and house made burger sauce observed above 41F in reach-in coolers/low boy. CDI. Had only been in units for one hour and were moved to rapidly cooled in walk-in. Product reached 41F by end of inspection.

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 mashed potato scoop with food debris on it, sitting on top of prep counter.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans deemed clean wet stacked. Repeat violation.

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 - Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee turn faucet off with their bare hands after handwashing. 2-301.14 When to Wash - P - Observed employee touch soiled equipment then clean equipment without washing their hands in between. CDI by instruction.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P - 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 3 bins of cut lettuce cooling from 9am between 44-48 degrees F. CDI, lettuce voluntarily discarded by PIC.

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 - 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 start time and discard time identified on containers as required by TPHC procedures. CDI, flour voluntarily discarded.

Pf - 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 cut lettuce cooling from 9am between 44-48 degrees F. CDI, lettuce voluntarily discarded by PIC. Improvement made since previous inspection.

General Comment: 3-302.15 Washing Fruits and Vegetables - C - Wash unwashed produce prior to production. Observed staff pulling unwashed produce from box directly to cut.

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

4-501.11 Maintain equipment in good repair. Observed low prep refrigerator in poor repair and door not completely closing.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee turn faucet off with their bare hands after handwashing. 2-301.14 When to Wash - P - Observed employee adjust mask on face but not wash hands. CDI by instruction.

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 recently prepared cut tomatoes cooling from 9am according to PIC and at 45 degrees F at 1:15pm. CDI, tomatoes voluntarily discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed baked potatoes hot held at 82 degrees F. CDI, baked potatoes voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed feta cheese at 44 degrees F, cheese 2 at 47 degrees F in prep cooler. Observed shrimp and chicken on upper compartment of breading station above 41 degrees F. CDI, items recently placed in unit according to PIC and relocated to shallow containers to rapidly cool in walk in cooler / freezer.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed quat sanitizer bucket testing over 400ppm as registered by test kit. CDI, sanitizer manually diluted to required concentration.

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 items such as cut tomatoes, blanched onion and mushrooms recently prepared and cooling in prep coolers. CDI, cut tomatoes voluntarily discarded and onions and mushroom relocated to rapidly cool. Repeat.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield hanging from ceiling in ceiling light in dry storage area.

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3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed one menu item - Maverick Ribeye Sandwich - missing consumer advisory. Verification visited will be 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 cut romaine lettuce and preportioned salads (prepped at 1030) not properly cooled prior to holding. CDI - placed cut lettuce and salads back into the walk-in cooler to properly cool to 41F or below. REPEAT

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice paddle stored on top of ice machine. Store in a clean and dry location to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipmentwet stacked at the warewashing area. Allow to air dry prior to storing.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single servie items stored in an outdoor storage on the ground. Elevate at least 6 inches to prevent contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets and interior of some of the cookline refrigeration units accumulating food debris.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on equipment in the prep area.

5-202.12 Handwashing Sinks, Installation - Observed hot water in women's restroom providing less than 15 seconds of continuous flow at left handwashing sink. Calibrate to provide at least 15 seconds of continuous flow at metered faucet.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed tomatoes stored over ready to eat food on rack in walk in cooler. Observed bag of salmon stored over and in box used for raw beef. CDI, tomatoes and salmon relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Obeserved slicer stored as clean but food debris / soil accumulating in back of blade and guard. Observed some metal containers and plates stored as clean but soiled with food debris. CDI for cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine testing 0 ppm chlorine and machine low on chemical. CDI, PIC placed new container on unit and dish machine testing between 50-100ppm.

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 PIC not able to locate written procedures for sauce held using TPHC and helf for 4 hours according to PIC. TPHC document printed and completed while on-site for items.

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 prepared and portioned food cooling in prep cooler and cut tomatoe cooling in deep covered container in prep cooler and walk in. CDI, items transferred to shallow uncovered pan to rapidly cool. Repeat.

3-501.13 Use approved thawing methods. Observed mashed potatoes thawing in standing water at 3 copmartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed faucet handle missing on cold water faucet at handwashing sink in women's restroom. Observed 1 fryer basket with damaged wires. Fryer basket removed from use by PIC.

2-301.14 When to Wash - P- Observed food employee use soiled wiping cloth, removed gloves, don new gloves and proceed to handle clean utensils without washing their hands. CDI by instruction to wash hands before doning gloves before beginning new task.

3-402.11 Parasite Destruction - P - Observed facilty preparing samlon cooked to order and may be servied undercooked. PIC provided invoice and salmon item # 58085 from distruction company and supplier, McLane . Vr to follow up on parasite distruction information from supplier.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sour cream at 45 degrees F at prep line, butter at 66 degrees F and steak held at 43 degrees F in standing Traulson prep refrigerator. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. CDI, foods relocated to walk in cooler. Ensure standing prep unit calibrated to store TCS food at 41 degrees F and below. TPHC discussed as option for butter and sour cream.

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 cut tomatoe recently prepared and coolign in deep covered container in walk in cooler at 44 degrees F. CDI, operator transferred tomatoes to shallow uncovered containers to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans being wet stacked on dry storage rack. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue on stacked pans on shelf above drain board. CDI - Pans sent to dirty dish area for processing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several metal pans wet stacked on drying rack. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Replace split gasket on bottom cold drawer of breading station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from hard to reach areas of walk in cooler shelves and dry storage racks just outside of the walk in cooler.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed tomatoes stored on top shelf above speed racks of ready to eat foods. CDI - Tomatoes moved to produce racks

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. Scoops stored with handles down contacting food in flip top. CDI - Scoops reinserted with handles up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from wires racks outside the walk in cooler.

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. Clean floors in walk in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the tomato slicer, strainer, and several pans with food buildup. CDI-The items were all sent back to the dish machine. An employee is going to go through all of the equipment and ensure it is properly cleaned and sanitized. REPEAT. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE EQUIPMENT IS PROPERLY CLEANED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed onions and mushrooms cooling on a speed rack next to the hand sink and ice machine. The product was below 135F. CDI-the items were placed into the walk in cooler to finish the cooling process. REPEAT. Observed the lettuce in the salad drawers above 45F. The items was prepped this morning. CDI-The lettuce was removed and placed back into the walk in cooler to finish cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the walk in cooler. Have cleaned. REPEAT. *HUGE IMPROVEMENT ON CLEANING OF NON FOOD CONTACT SURFACES, KEEP UP THE GOOD WORK!*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors in the dry storage room next to the bar. Have swept and cleaned. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on several containers on the clean equipment rack. CDI-All pans were sent back to the dish machine for proper cleaning and sanitizing. REPEAT.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken that was not fully cooked to 165F. CDI-The chicken was placed back into the fryer. Recommended implementing their thermometer to determine the final cook temperature.

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 onions and mushrooms that were cooling out at room temperature. The product was at 67F. CDI-The product was placed into the walk in cooler. DO NOT LET PRODUCT DROP BELOW 135F WHEN COOLING OUT IN ROOM TEMPERATURE.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rat droppings in the dry storage room. The manager will call their pest control company.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the tall salad RI, the breader cooler (along the gaskets), underneath the QB RI drawers, and the ice cream freezer. Have cleaned. 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 missing grouting in between the tiles near the drains. Have repaired. 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 the storage room floors in need of sweeping. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on the top of a shelf with no lid. CDI-The drink was discarded. REPEAT. Drinks are acceptable as long as they are properly covered, and are stored away from facility product.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at hand washing sink. CDI-Paper towels were brought out to the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a chopper, slicer and several pans with buildup on the inside. CDI-All items were brought back to the dish machine for cleaning and sanitizing. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in the facility. Increase pest control. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed container of sanitizer stored on the floor in prep area. CDI-The container was picked up off of the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler, underneath one of the pull out prep drawers, in the dessert reach in cooler, and on the bottom rack that holds clean equipment. Have cleaned. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid to the outside recycling dumpster. Have repaired.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee gatorade drink stored in the dessert reach in cooler intermingled with facility food. CDI-The drink was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans and the slicer containing residue buildup on the inside. CDI-The pans and slicer were brought back to the dish machine for cleaning and sanitizing. Re-training is needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of sour cream and cheese cold holding above 45F in the small cold hold prep unit. CDI-the products were placed into the walk in cooler for rapid cooling. It appears that the unit has frozen over not allowing for proper circulation. An ice bath was made until unit can be repaired.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of degreaser on the counter. CDI-The bottle was properly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies, and one or two large flies. Increase pest control management.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. 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 racks in the walk in cooler, in the QB prep drawers, inside of the ice cream cooler, underneath the lowboy drawers, and the back splash behind the grill. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep counters intermingled with food. CDI-One drink was discarded and another was placed onto the designated employee drink shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the lemon wedge slicer and the tomato slicer. CDI-Both items were brought back to the dish machine for cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes stored on the floor in the walk in freezer. CDI-The boxes were placed onto the shelving units.

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 a cup with no handle stored in the cinnamon sugar container. CDI-The cup was discarded. If going to stored scoops in the product, ensure that the scoop has a handle. Keep the handle stored out of the product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean storage rack. CDI-The pans were unstacked to allow for proper air drying.

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 hoodvents, the green shelves in the walk in cooler, the grey cart, and the dessert cooler. Have cleaned.

Observed bread being handled with bare hands while being sliced. Bread discarded today to correct. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P

Observed butter stored under raw seafood in the walk in cooler today- butter moved to the top shelf to correct during the inspection. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed sanitizer bottle not labeled today- labeled during inspection to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed lettuce cooling in deep plastic tubs that were covered and stacked upon one another. Middle of middle tub was 60F at the beginning of the inspection and was 60F after 1 hour. Product placed onto metal sheet pans where it could drop to 45F quickly before being stored back into the tubs. 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 torn gasket on the cold drawer today. 4-501.11 Maintain equipment in good repair.

Observed the wash and rinse gauges on the dish machine not working today. VR in 10 days. 4-204.115 Warewashing Machines, Temperature Measuring Devices - PF

Through discussion it was found that a new disinfectant is being used to clean food contact surfaces. It is being applied, soaking, being wiped down, and then sanitized. There must be a rinse step between the use of the disinfectant and the use of sanitizer to be sure the stronger chemical(disinfectant) is completely rinsed off before sanitizing. 4-702.11 Before Use After Cleaning - P

Observed apple dumplings that were stored on aluminium foil that had old dried lettuce on it and the lettuce was in contact with the dumplings. Keep this aluminium changed out to reduce the possibility of contamination from an out of date TCS product. Dumplings discarded today. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed a household crock pot in use today. Provide a crock that is for commercial use. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed build up on the ice bin lid and the 2 door reach in gaskets that is on the line. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed multiple dishes stored as clean with food debris still on them-sent to be rewashed. Have staff pre-clean and spot check better. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed open feta that is not used within 24 hours of opening, not date marked today- back dated to correct. 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 build up on the hood vents today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed lettuce that was cut at 9:10 am still holding at >45F at 2:00pm. Product discarded today. 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 an Ecig and tobacco oil stored above open food on the line today. Moved to the office to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed lettuce cooling in the walk in cooler in deep portions inside of tightly covered bus tubs that were stacked upon one another. Lettuce discarded by PIC today. 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 bent collander that was holding food in the cracks as it was hard to clean- discarded by PIC. 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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops stored over fully cooked lobster- lobster moved to the shelf above to correct.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on the bread toaster grates today that the bread has contact with- broken down and washed, rinsed, and sanitized to correct. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple dishes stored as clean with dried food debris still on them- all sent back to be rewashed.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some build up on the hood vents and walk in racks today.

2-401.11 Eating, Drinking, or Using Tobacco - C; Properly store employee drinks; Observed employee drink stored on shelf with and above food contact surfaces.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

C4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry; Observed numerous containers stacked wet in kitchen area.

(general comment) 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed underneath surfaces of fryers collecting debris in need of cleaning; Observed sides of cooking equipment in need of general cleaning.

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

2-401.11 Eating, Drinking, or Using Tobacco - Observed open drink cup without lid over ice bin at bar service area. Removed with discussion.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - Observed soiled ladle in handsink at front line. Removed. Observed water at handsinks in kitchen too hot for effective handwash. Adjusted tempering of handsinks.

3-307.11 Miscellaneous Sources of Contamination - Provide adequate barrier between handsink and potatoes for baking. Placed sheet of plastic on side of speed rack holding potatoes.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43oC (110oF) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf Observed wash water in bar sink less than 110 F. Dishwashing was not in progress. Gave instruction as to requirements.

3-501.15 Cooling Methods - Foods in cooling phase shall not be tightly covered until reaching the target temperature of 41 F or below. Observed items cooled within proper parameters but covered before thoroughly cooled. Gave instruction..

2-303.11 Prohibition-Jewelry - No jewelry shall be worn on wrists or hands other than a plain band ring. Observed waitress with bangle and diamond. Gave instruction.