DB'S TAVERN

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). Observed pack of hot dogs, jug of milk, and container of sour cream bearing no date marking in WIC. CDI - PIC verified open dates on items and placed labels accordingly. EHS observed good overall date marking system throughout facility. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 1 bottle of sanitizer stored on same shelf as plates designated for customer service and above single-service items in server alley. Also observed 1 bucket of sanitizer on prep sink (not in use at time) and 1 sanitizer bucket with 7 bottles of sanitizer on prep table. CDI - EHS re-located bottle to bottom shelf to eliminate risk of contamination. PIC relocated buckets and bottles from prep sink and table. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple small flying pests throughout kitchen during inspection as well as sticky insect trapping devices with many small dead flying pests on them. Remove and replace saturated insect trapping devices as they get full.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooving and discoloration. PIC states it is time to replace affected cutting boards, as they replace them twice a year. 4-501.11 Maintain equipment in good repair. Observed WIC with door in disrepair, rendering door unable to fully close behind person as they come in and out of cooler. Also observed not in use grill lowboy in disrepair. PIC states it does not work so they do not place items in it. REPEAT -1-

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 WIC shelving with food debris and buildup. Increase cleaning frequency. -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed shared dumpster door ajar. Also observed garbage bag and cardboard boxes on ground surrounding dumpsters. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed 1 case of unwashed green leaf lettuce stored on a sheet tray on the top of the speed rack above cooked RTE cooked pasta. EHS did not escalate points due to it only being 1 item and was much improved from previous inspection. Everything else in the WIC was stored properly. CDI - PIC relocated case to bottom shelf with other unwashed produce. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 portioned Brussel sprouts and cooked portioned broccoli wrapped tightly in bags and covered with plastic wrap in pizza station lowboy cooling at a rate of 0 degree/minute after 20 minutes. Per PIC, items were placed in lowboy 1 hour prior. Items were taken out of walk in cooler and portioned before placing in lowboy. CDI - PIC placed items in walk in freezer to quickly cool. 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 .

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 portioned Brussel sprouts and cooked portioned broccoli wrapped tightly in bags and covered with plastic wrap in pizza station lowboy cooling at a rate of 0 degree/minute after 20 minutes. Per PIC, items were placed in lowboy 1 hour prior. Items were taken out of walk in cooler and portioned before placing in lowboy. CDI - PIC placed items in walk in freezer to quickly cool. 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 .

4-501.11 Maintain equipment in good repair. Observed ice build up in walk in freezer around fan and on shelf. No contamination was observed. PIC and owner called to have it looked at.

6-303.11 Provide required lighting intensity; at lesser 10ft candles in walk in cooler. Observed between 6-7 ft candles of lighting. Per conversation with owner, they will get some more lights to stick in WIC. REPEAT

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P Observed incomplete employee health poster only that did not include return to work or exposure information. PIC was knowledgeable about requirements. CDI- updated employee health packet provided to PIC in English and Spanish. For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes and containers of unwashed produce stored above washed and ready to eat produce items in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in sauce in steam table 102-121F. CDI- reheated on stove to abovew 165F and placed back into steam table. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one squeeze bottle of liquid margarine on line and one container of sugar in back kitchen area without labels.

4-501.11 Maintain equipment in good repair. Observed torn gasket on one door reach in freezer next to fryers. Also observed some ice buildup inside cooler likely due to poor seal.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed hose with spray nozzle connected to faucet at mop sink without a backflow preventer rated for continuous pressure. CDI- hose disconnected from faucet

6-303.11 Provide required lighting intensity; at lesser 10ft candles in walk in cooler. Observed 1-2 ft candles of lighting present.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer on prep table with single service items. CDI: Sanitizer was relocated. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed cough medication being stored on shelving with food products. CDI: Item was moved to office area.

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 reach in freezer and sides of equipment at cook line with build up of grease and food debris. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 5-stack of long plates, metal container half full with mini bowls, all with food debris and debris stored as clean on cook line. CDI- PIC removed items to be w/r/s. 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 ground beef, diced fried chicken, cooked Brussels sprouts, and mashed potatoes temping above 41F after cooling overnight. CDI- Items were voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods in WIC temping above 41F due to WIC unable to maintain ambient temperature at 41F or below. Observed ranch, corn, and tomatoes above 41F. Items rapidly cooled as prepared within 4 hours. EHS observed doors of WIC not fully closing while inside WIC and when food employees transported foods in and out of unit. PIC contacted maintenance to assess and/or repair unit. EHS will conduct follow up visit on Friday. *REPEAT* VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed hotdogs in WIC, and ranch in bottle stored in flip top without a date. PIC stated that items were prepped on yesterday but expected them to last longer than 24hrs. CDI- PIC had correct dates marked on items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed open bag of hot dogs date 6/8 in WIC. PIC stated that date was incorrect due to label not being changed out. CDI- EHS date marking procedures with PIC, PIC had correct date marked on item. 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 TCS foods fail to cool properly through parameters overnight. CDI- See item #20. Observed Mac & cheese, caramelized onions, chicken parm, and Italian sausage cooling at a rate below .12F/min in WIC due to ambient temperature above 41F. CDI- PIC removed items to rapidly cool in WIF before being moved back to WIC, EHS discussed effective cooling methods 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets of low RIF and 3D prep unit torn, ripped, and in disrepair. Repair or replace. Observed door of WIC not fully closing, causing ambient temp of WIC to not maintain cold holding standard per the Food Code. *REPEAT* 4-502.11(A) Maintain utensils in good repair. Observed wooden spoon used for TCS food prep, per the PIC, in disrepair. Observed pizza cutter blade chipped and pitted. PIC voluntarily discarded items.

6-303.11 Provide required lighting intensity. Observed lighting in WIC below 10 foot candles. Increase lighting in WIC.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an ash tray stored in the clean dish area with visible ashes in the tray. CDI- PIC removed the ask tray and EHS advised that a better storage location be found.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked broccoli and cooked Brussels sprouts temping above 41F. The top layer of the product was above 41F while the deeper products were 41F. Items were individually portioned in bags. CDI- PIC voluntarily discarded the top layer of the brussel sprouts and cooked broccoli that were not holding 41F. Observed the service station prep unit holding ranch, blue cheese, jalapeño ranch, sour cream, and Salsa above 41F. CDI- All TCS items were voluntarily discarded. PIC stated they will have a work order put in for the equipment. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies throughout the facility. EHS advises increased frequency of pest control visits. REPEAT.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed bus pans stacked wet in the clean dish storage area. CDI- PIC took items to dish area to be W/R/S. REPEAT. Full Points.

4-501.11 Maintain equipment in good repair. Observed a broken lid on the prep unit closest to the kitchen door. EHS observed ice build-up in the WIF. PIC stated they had put in a work order for the WIF. EHS observed the prep unit in the service station holding temperature at 46F. PIC stated they will call to have the unit repairs. The facility should not hold any TCS items in this unit until it is repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed strainer stored as clean with visible grease deposits and food debris. CDI- PIC removes for recleaning. -REPEAT- No escalation of points, see comment. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef patty’s in front rows of cold drawer at 44F-43F and all TCS foods at far left fliptop above 41F. PIC voluntarily discards first two rows of patty’s. EHS advises the PIC not to refill top rows until the equipment can be repaired to hold food at 41F or lower. Items in left fliptop were filled within the hour and moved to WIC for rapid cooling, where they reached 41F within 15 minutes. The PIC shall not store TCS foods in the left fliptop until its back in good repair. -REPEAT- 3 day VR required. See comment. (-3) 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies throughout the facility. EHS advises increased frequency of pest control visits. (-1)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet-stacked metal containers on clean dish rack. -REPEAT- (-1)

4-501.11 Maintain equipment in good repair. Observed torn gaskets in cold drawers. Replace at earliest opportunity. (-.05) 4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed two ambient thermometers in poor repair with inaccurate readings. EHS calibrated thermapens both displayed tempertures between 44F-48F, while facility thermometers read 36F-40F. EHS advises the PIC not to rely on ambient thermometers, but to utilize their thin probed food thermometers for accuracy. (-0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black residue inside ice machine. Increase cleaning frequency is recommended. (-.05)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 0ppm concentration. PIC contacted company that provides their sanitizer. A verification visit will occur tomorrow, 3/15. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans stacked together with sticker residue in clean dish storage area. CDI- EHS educated PIC about fully removing sticker residue before sanitizing and moving to clean dish area. 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 large pot of queso in WIC at 47F. PIC stated that queso has been cooling since last night. CDI- PIC voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in prep top and cold drawers holding above 41F. See temperature chart. Ambient temperature of prep top unit 42F. PIC contacted technician to come out and repair unit. Facility will keep all TCS items held in prep top unit in WIC until technician can come out. CDI- PIC voluntarily discarded TCS items that have been in unit for more than 4 hours, and moved all other items to WIF to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 queso cooling in large, deep pot in WIC at 47F. PIC stated queso had been cooling since last night. CDI- queso voluntarily discarded. EHS discussed cooling methods such as using shallow pans and active stirring to cool queso down quickly. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed salmon in lowboy cooler in intact reduced oxygen packaging. Salmon shall be removed from reduced oxygen environment prior to thawing.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados that still had stickers on them. Remove stickers prior to washing.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - observed employee turn faucet off with their bare hands after hand washing. CDI, employee rewashed hands and used barrier to turn faucet off.

6-202.13 Properly locate mechanical insect control devices. Observed insect control device located over food prep area and a fly on prep line. 6-501.111 Keep the premises free of insects, rodents, and other pests.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed 2 soiled cloths on counter surfaces. Maintain in sanitizer or store with soiled linen. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple metal bowls wet stacked.

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-service articles stored on ground in dry storage room.

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 marinara sauce cooling in deep container at 48 degrees F at 11:48. At 12:18 marinara sauce remained at 48 degrees F. Cooling method calculation indicated method not effective to reach cooling parameters. CDI, sauce relocated to shallow pan less than 2 inches and relocated to walk in cooler to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . 3-501.14(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: 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken wings cold held in low reach in drawer refrigerator between 44-51 degrees F. CDI, wings voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cooked sausage not date marked prepared from day before according to PIC and open container of milk not date marked. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 marinara sauce cooling in deep container at 48 degrees F at 11:48. At 12:18 marinara sauce remained at 48 degrees F. Cooling method calculation indicated method not effective to reach cooling parameters. CDI, sauce relocated to shallow pan less than 2 inches and relocated to walk in cooler to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies under 3 compartment sink near empty kegs.

4-501.11 Maintain equipment in good repair. Observed split and torn gaskets in low reach in drawer refrigerator where wings held. Repair.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand wash sink blocked by several recently delivered boxes for dry storage. CDI-Boxes were removed from blocking hand sink.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small black single service sauce container used as scoop in pasta salad in prep cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers stacked wet at clean dish area. CDI-PIC unstacked wet containers to allow for proper air drying. -REPEAT VIOLATION-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at 3 compartment sink below 95F. CDI-PIC reset hot water heater and 3 compartment sink hot water temperature was above 120F.

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 coleslaw, shredded cheese, sriracha aioli, Caesar dressing, blue cheese crumbles, and cut tomatoes out of cold holding temperature in prep cooler 1 nearest kitchen entrance (see temperature chart). All TCS items were placed into prep cooler from walk in cooler at 9am and were observed below 41F before placing into prep cooler. CDI-All items were removed from prep cooler and placed in walk in freezer to rapidly cool. -REPEAT VIOLATION-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed measuring cup stored laying in flour in flour container. CDI-measuring cup was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers stacked wet at clean dish area. CDI-PIC unstacked wet containers to allow for proper air drying. -REPEAT VIOLATION-

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 stagnant water and food debris in pan stored inside halo heat hot box. CDI-PIC removed pan with water and placed at dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes, shredded cheese, diced tomatoes, deli turkey, deli ham, and pepper jack cheese in out of cold holding temperature in the sandwich make station section of the flip cooler and low boy as well as guacamole, sliced cheese, fresh mozzarella, and pasta noodles in the pasta make station section of the flip cooler. Internal temperature of Flip cooler and low boy read 50F. All items were from the burger make station were placed into the flip cooler and low boy at 9:30am from walk in cooler and were placed into walk in freezer to rapidly cool back to 41F and all items from the pasta make station were stored in flip cooler over night so PIC voluntarily discarded items. PIC contacted technician to service flip cooler and low boy. VR- A verification visit will be conducted within 3 days to see that all TCS items in flip cooler and low boy are maintaining 41F or below with an internal unit temperature holding below 41F. -REPEAT VIOLATION-

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed line area double flip top prep cooler not holding TCS foods at 41f or lower (see #22). This flip top cooler is essential to the cold holding capacity of the kitchen line area and must be repaired or replaced. 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 plastic container of salad mix cooling in walk in cooler with tight fitting lid. CDI-PIC removed lid for rapid air flow.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop at bar stored directly on top of ice bin. CDI-PIC placed a clean ice scoop in a designated scoop container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers stacked wet at clean dish area. CDI-PIC unstacked wet containers to allow for proper air drying.

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 heads of lettuce and large bag of cilantro over RTE items in walk in cooler. CDI-PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy buildup on can opener blade. CDI - can opener removed to dish are for cleaning. -RREPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pico, cut lettuce and diced tomatoes in flip cooler out of cold holding temperature. PIC stated flip cooler lid was left open while adding items into the flip cooler which may have caused the increase in food temperatures. CDI-PIC placed items in walk in freezer to rapidly chill back down to 41F. -REPEAT VIOLATION-

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 turkey burgers, black bean burgers, blanched broccoli, and buffalo chicken dip held past 7 day date window. 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 on top of flip cooler cutting board. CDI-PIC moved sanitizer bucket to bottom shelf.

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 accumulation of dirt and debris on walk in cooler shelving.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. CDI by education of PIC. Written copy of procedures and flyer left on site during inspection. 0 point deduction.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed two employees use gloved hands to place raw chicken into fryer then remove soiled gloves and don new gloves to handle ready to eat food without washing hands. CDI - EHS directed employees to wash hands before donning clean gloves after handling raw chicken. Hands washed.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed back hand sink near dish machine with accumulated metal and green scrubbers filling basin rendering hand sink unusable. CDI - items removed from sink basin.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy buildup on can opener blade. CDI - can opener removed to dish are for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed line pizza prep cooler with elevated ambient temperature holding all TCS foods in flip top and reach in portions above 41f. See chart. CDI - All TCS foods in cooler discarded as they had been in unit overnight. Do not store TCS foods in the unit until it is holding foods at 41f or lower. TPHC may be used for foods in service as discussed with foods being discarded after 4 hours. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bleach cleaner and degreaser stored mixed with and directly above food on storage shelves near dish area. CDI - chemicals removed from food area.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed line area double flip top prep cooler not holding TCS foods at 41f or lower (see #22). This flip top cooler is essential to the cold holding capacity of the kitchen line area and must be repaired or replaced. Verification required within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present near dish area. Contact PCO for service.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch on wrist while preparing food at line area. Remove watches and jewelry from wrists when handling food.

4-501.11 Maintain equipment in good repair. Observed line area reach in /flip top cooler with mechanical failure resulting in elevated ambient air temperatures and pooling of liquid on floor in service area. Repair. Same cooler observed to have split gaskets which will need to be replaced once cooler is operational. 0 point deduciton

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no holding thermometer available for use with hot water sanitizing dish machine. CDI by education of PIC regarding October 1 food code update and requirement for thermometer. 0 point deduction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed spinach dip, slaw, macaroni, Brussels sprouts and broccoli in the flip unit that were above 41F. PIC stated that the foods were left in the flip unit overnight. CDI-foods were discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed romaine lettuce, iceberg lettuce, spinach and pickles in the cold drawer that were expired. Spinach and lettuce were all dated 06/29. Pickles were dated 12/7. TCS foods are to be discarded after 7 days. CDI-foods were discarded. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pot of chicken stock holding at 83f on stovetop. CDI - PIC discarded. Ensure TCS foods are kept above 135f when holding hot.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed multiple TCS foods in walk in cooler including pasta salad 1/7, jalapeño ranch 1/7, blue cheese dressing1/7, red slaw 1/2 all with expired date marking. CDI - PIC discarded. Ensure TCS foods are discarded once the date label is expired. TCS foods cannot be kept longer than 7 days. Provide testing documentation for red slaw if extended date marking beyond 7 days.

7-206.11 Restricted Use Pesticides, Criteria - P. Household Raid Ant and Roach Killer observed in kitchen. CDI - PIC discarded. Do not use household pesticides which are not approved for commercial food establishments. Contact PCO for service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple soiled wiping cloths observed laying on equipment in both back prep area and at line. Once used, place soiled wiping cloths in sanitizer between uses or remove it to soiled linen receptacle. REPEAT

4-501.12 Cutting Surfaces - C. Wood finish equipment top cutting board with peeling edges and both green and white cutting boards in clean dish area observed with melted/damaged areas. Resurface or replace to make smooth and cleanable. 4-501.11 Maintain equipment in good repair. Handle broken off of line area microwave. Repair or replace. Significant ice buildup present from leaking pipe work inside walk in freezer accumulating on interior surfaces and flooring. Repair.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw turkey burger patties removed from commercial packaging on shelf above ready to eat foods in the walk in freezer. CDI - PIC relocated to bottom shelf. REPEAT 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed case of unwashed lettuce on top shelf of walk in cooler above ready to eat foods. CDI - PIC relocated to shelf below ready to eat foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken wings in cold drawers at line holding at 43f, cooked brussels sprouts at 48f, spinach dip at 44f, and chicken dip at 46f in reach in cooler at line and house made ranch and jalapeno ranch in server area prep top at 52f. CDI - PIC discarded all items. Cold drawers repeatedly opened and may not fully close. Ensure proper closure of drawers to maintain temperatures. Reach in cooler with large sheet pan covering shelving blocking air flow to bottom area resulting in zoned cooling as items on top at 40f and items on bottom at 44-48f. Ensure proper air flow in unit. Ranch dressings in tall squirt bottles holding product above chill line in top of server unit. Reduce container size or keep ranch dressings inside reach in portion of cooler. REPEAT CONTINUED NON-COMPLIANCE WITH COLD HOLDING TEMPERATURES MAY RESULT IN PERMIT ACTION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies near dish area and at server alley. Contact PCO for service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths laying on equipment surfaces at line area. CDI - PIC removed to soiled linen bin. Ensure that soiled wiping cloths are placed into sanitizer solution between uses or remove to soiled linen once used.

6-305.11 Designation-Dressing Areas and Lockers - C Employee cell phone on shelf in prep area. Designate an area away from the food prep area for personal items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on prep area at bar. Observed employee food in freezer over consumer food. CDI, beverage and food relocated. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed handwashing sink behind bar blocked by buckets / equipment. CDI, items removed to provide access to handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw burger patties and raw shrimp removed from commercial packaging and stored above ready to eat foods in walk in freezer. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ground beef patties stored in low reach in drawer at 43 degrees F. CDI, patties voluntarily discarded by PIC. Improvement made since previous inspection. Ensure all TCS foods are stored and cold held at 41 degrees F and below.

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 spinach dip recently prepared and cooling in deep covered container. Cooling temperature 1 at 1:14 pm measured 53 degrees F and cooling temperature 2 at 2:11 measured 52 degrees F. Cooling rate calucaltion completed on-site. CDI, food relocated to shallow uncovered pan to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 bucket of quat sanitizer below requirements.

4-502.13 Single-use and single-service articles may not be reused. - Observed single-service manufacturing containers being washed and re-used to toss wings.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - Observed no data plate showing operating specification. Ensure date plate provided and unit operating according to data plate specifications. DishTemp disc device showed unit operating with final readings of 160-161 degrees F.

5-501.114 Using Drain Plugs - - Observed drain plug missing from dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on food prep surface. CDI- Drink was removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink near dish machine blocked by beer kegs and cardboard boxes. VR- facility has up to ten days to make hand sink accessible.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Hot water at dish machine register 150 F on thermometer (at least 160 F). CDI- facility has up to ten days to repair unit. Until then, facility will use single-service cups, plasticware, and containers.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed containers of queso and marinara sauce that were 89 F and 97 F respectively. PIC stated that that the containers were not going to be used unit tonight. Facility needs to put procedure in place to have reheat temps of food reach 165 F (135F for commercially processed foods) within two hours. CDI- food was placed on stove and reheat to 183 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed temperature of diced sausage and diced chicken above 41 F. PIC stated that items were made yesterday. CDI- Both items were denatured and discarded into trash can.

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 food product that were labeled with today's date, but prepared yesterday. Also, observed container of buffalo chicken dip that was dated 9/21. PIC stated that items came from the freezer, but was pulled out three days ago. Recommendation is to date item with the prep date and the day it was pulled from the freezer. CDI- Items were discarded into trash.

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 seasoning that were not labeled near stove. CDI- containers were labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of lemons sitting on the floor of walk-in cooler. CDI- Containers was placed on the shelf of cooler. Observed plastic bag of food product with ice condensation on them in walk-in freezer. CDI- bag of food was discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, grill, oven, refrigerarion units, and shelving in kitchen area. Clean exterior of vat sinks, and shelving in dish room

6-301.14 Hand washing Signage - C- Observed no hand washing sign posted at hand washing sink behind bar. CDI, hand washing sign provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed ground beef stored over pasteurized eggs and unwashed produce stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer stored as clean but soiled with food debris. CDI for instruction to start cleaning process.

General Comment: 3-403.11 Reheating for Hot Holding - P - Observed foods recently placed in holding unit according to PIC to begin reheating process before transferring to grill. CDI by instruction to ensure foods reheated rapidly to reach required temperature in 2 hour window.

2-402.11 Effectiveness-Hair Restraints - C - Observed facial hair on food prep employee. Ensure proper beard restraints worn when required.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed some clean equipment stored in crates accumulating some debris and soil. Observed some glassware stored in boxes on ground in dry storage room.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed a low reach in refrigerator not working but not in-use. Observed paper towel dispenser at front prep hand washing sink not calibrated and missing top. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed wire frying basket and strainer with broken wires. CDI, equipment removed from use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulating in low reach in freezer. Observed some oil and grease accumulating in fryer doors along prep line. Improvement made since previous inspection. Observed some standing water accumulating in keg coolers at bar.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed food employee not verbally able to demonstrate that effective employee health policy was being followed. CDI by instruction, handout provided to PIC.

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 1 food employee turn faucet off with their bare hands. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use and only used for handwashing. Observed kegs and equipment stored in front of handwashing sink. Observed food employee filling container with ice water at handwashing sink. CDI by instruction and kegs and equipment relocated from in front of handwashing sink.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored with pickles in low drawer of flip top prep unit at line. CDI, chicken relocated for proper storage.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed marinara sauce made in-house with cooked onion according to employee reheating and at 154 degrees F. Operator stated food placed to reheat on heating well over 2 hours ago. CDI, marinara sauce voluntarily discarded by PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed spinach dip with no date and spinach dip with date of preparation of 7/13. Observed meatball with date of preparation of 7/26, Observed pimento cheese not date marked prepared on Saturday according to PIC, observed ground beef not date marked. Observed TCS foods prepared and frozen on site. Ensure that TCS that are prepared and frozen include up to 3 dates such as prep date, froze date and date of thaw.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed online menu did where food items were available for purchase did not include required consumer advisory consisting of DISCLOSURE and REMINDER statement. VR by 8/30/18

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser not labeled as required. CDI, operator labeled bottle of degreaser.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items such as beverage drink box stored on ground in dry storage area.

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 single-service portioned cups used as scoops with no handle in dry ingredient containers and knives wedged between prep tables along prep line.

4-502.13 Single-use and single-service articles may not be reused. Observed single-service manufacturer containers being washed and re-used for food storage. 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed coffee filters uncovered / unprotected on shelf with contamination. CDI, operator voluntarily discarded coffee filters.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and soil accumulating on dish machine and grease and residue accumulating between cooking and frying equipment along prep line.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed behind equipment at prep line.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink being stored on a top shelf along with spices. CDI-The drink was moved to a bottom shelf.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed ready to eat product being stored underneath unwashed produce in the walk in cooler. CDI-Explained to the manager and it will be rearranged to where the unwashed product is stored underneath the washed/ready to eat product.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on two pans, the cheese shredder, and a spoon, another container had dried on plastic wrap. CDI-All items were sent back to the dish machine for proper washing, rinsing, and sanitizing. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the marinara sauce(124F) and the mac n cheese(131F) hot holding below 135F on the prep line. CDI-The items were discarded and new product was placed onto the grill to reheat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths on the counter tops upon entrance to the kitchen. CDI-The cloths were removed.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the grill drawer cooler underneath the grill area. Have replaced.

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 grill reach in cooler shelves, doors and door frame, the salad drawers, and to the back splash behind the grill line. 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 cove molding coming loose underneath the hand sink in the back area near the prep stations. Have reattached back to the wall.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2-3 metal pans with sticker residue left on them after warewashing process, as well as a meat slicer with residue on the underside of the blade. CDI: Pans were removed from service and sent to warewashing along with slicer after disassembling.

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 one unlabelled carton of liquid eggs in walk in cooler. CDI: Eggs labelled with proper open date (12/05). Facility has shown extreme improvement since previous inspection and points were de-escalated accordingly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabelled bottle of degreaser at back prep area. CDI: Bottle labelled as degreaser.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket on cook line with food debris in it and heavily soiled. CDI: Bucket refilled with fresh sanitizer frm three compartment sink reading 200 ppm QAC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested on drying rack across from dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several gaskets on cook line in need of cleaning, as well as a reach in freezer, also on cook line 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 hand sink on cook line beginning to pull loose from wall due to split caulking. Ensure sink is sealed to wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in reach in unit for bar, and PIC food stored on shelf in walk in unit over food for restaurant. Observed employee drinks at bar stored next to clean glassware. CDI: Employee food items moved to bottom shelf in walk in beneath prepared foods, and drinks at bar were voluntarily discarded.

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 grilled onions prepared more than a day in advance with no labels in flip top unit, spinach opened a day prior with no label, as well as pimento balls with an incorrect date label on them. CDI: PIC knew when all items were opened or prepared from log sheet and had the items properly dated. EHS instructed PIC that items should be dated when they are removed from the main batch to ensure compliance at all times. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth on back prep table outside of saniizer bucket. CDI: Placed in bucket. REPEAT.

| 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 knife stored between flip top units on cook line and ice scoop stored in a container with standing water. CDI: Knife and scoops removed and sent to warewashing.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups on expo line displayed with lip contact surface exposed and a stack of To GO trays on cook line with visible splatter on them. CDI: To Go trays discarded. 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 baseboard starting to pull away from wall on cook line beneath hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer, can opener, and some plastic containers that were stored as clean with visible food debris on them. CDI: All soiled items were sent for proper washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork in hot holding well holding between 128F and 130F. CDI: PIC reheated pork to 184F in microwave within 30 minutes.

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 cut salami in the freezer with no date and chicken from 05/15 in a pan that had a date from 05/08 on it. CDI: PIC has record of when items were prepared in the office which was verified by EHS during inspection. Allowed PIC to correctly date the chicken and to put the original prep date and the freeze date on the salami. Ensure that all ready to eat foods are properly dated. 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 milk in expo unit with no date of opening and PIC could not provide a date for when it was opened. CDI: PIC voluntarily discarded milk. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled squeeze bottles of oils and sauces as well as unlabelled spice shakers on cook line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket at bar area reading 0 ppm quat sanitizer and a sanitizer bucket at the expo line reading 50 ppm quat sanitizer. CDI: Both buckets were refilled with sanitizer from dispenser reading 200 ppm.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups in expo area displayed with lip contact surfaces exposed to air.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed dish machine reading 154F on thermometer and not turning the test strips black. Temperature display is also not working. Chemical company on the way to assess unit. Will return visit within 2 hours for verification.

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 mozzarella, feta, eggs, milk, and one container of blue cheese not labeled. CDI- Properly labeled. Observed no date marking on flip top units. Most product on units are lasting longer than 24 hours from preparation date and should have a date labeled on the product. Ensure all product is labeled as needed. Recommend using date of preparation for date marking rather than date of discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed blue cheese labeled with incorrect date in walk in cooler. Observed two containers of ranch mislabeled at wait staff station. CDI - Labeled properly.

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

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF - Repeat - Temperature measuring device is no longer working again. Although upon VR item was in good working condition it has failed again. These item not working could lead to the failing of the dish machine it self. Verification required for repair 2/23

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the inside of the soda nozzles. CDI-The nozzles were taken apart and brought back for washing, rinsing, and sanitizing.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed pitted/grooves in the cutting board and is no longer easily cleanable. Have resusrfaced or replaced.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed dish machine adequately sanitizing the equipment but the temperature gauge is not correctly reading the temperature. VERIFICATION REQUIRED WITHIN 10 DAYS TO ENSURE THAT THE GAUGE IS READING PROPERLY.

Observed raw pork stored directly on top of raw ground beef. Separated during inspection to correct. Be sure raw ground beef is separrated and/or below pork. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed gnats in the facility. 6-501.111 Keep the premises free of insects, rodents, and other pests.

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

Observed multiple torn gaskets, a broken reach in handle, and cardboard used in a drawer to block air. 4-501.11 Maintain equipment in good repair.

Observed a hole in the garbage dumpster today- replace. 5-501.15 Provide dumpster, waste containers that are of sound construction.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed cabbage in the walk-in cooler with discolored outer layers. CDI- Cabbage discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sour cream and house made dressing in the reach-in cooler at wait station above 45 F due to the cooler not working properly. CDI- Product voluntarily discarded due to the time held in the cooler in the temperature danger zone.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the reach-in prep cooler.

4-502.11(A) Maintain utensils in good repair. Observed reach-in cooler at the wait station at 46 F ambient air temperature. Repairs are required. PIC called for repairs.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a bowl with cooked macaroni stored on top of box with raw chicken in the walk-in cooler. Raw foods shall be stored separate from ready-to-eat foods to prevent cross-contamination. CDI- Bowl was changed and pasta was moved to another location.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up in the ice machine behind the drop panel around the chute area. Clean and sanitize as needed to prevent build-up.

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 cut cooked chicken in the cooler drawer with no date mark. Also observed frozen spinach and frozen bbq pulled from the freezer in the walk-in cooler with no date. Ensure to place dates on items when pulled from the freezer if not used the same day pulled. CDI- Dates were placed on foods during 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 Observed milk at the bar with an expiration date of 3/2/16 observed on 3/9/16. Discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles and a spray bottles at the cook line with oil/water not labeled. Label for proper use and identification.

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 clean knife wedged between equipment on line. Store in a clean sanitary manner. -Observed bowls used as scoops in bulk bins. Use scoops with handles to prevent contact with the products.

3-201.11 Use food from approved sources only.-P : Observed cooler of frozen packages of Bison in freezer. Person incharge stated that the Bison was being for employee use only supplied from an emplyee's dad. Bison was separated from all other food and was to be thrown out. Remove from facility immediately. Verification needed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed employee not changing gloves properly. CDI-employee washed hands and changed gloves properly

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. Discontinue storing grill brush on floor. Grill brush is used to scrub grill and food is being placed on grill after scrubbing. Not a good retail practice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee towel drying dishes after being ran through dish machine. All dishes are to be air dried completely.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair wall in ladies room beside hand dryer and in stall where needed. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor beside/under equipment where needed not to exclude waiter station.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf: Hobart dish machine not reaching 180F during rinse cycle.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Pasta salad not date marked. CDI- dated. PIC has a chart on items and days made. Pasta salad made 9/1. 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: Homemade salsa kept longer than 7days. Dated 8/22/15. CDI-discarded.

4-501.11 Maintain equipment in good repair. Replace damaged fryer baskets.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF: Dish machine not reaching 160F during wash cycle. Provide temperature requirements for proper washing and rinsing/sanitizing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean cooking equipment with carbon build up.

General Comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced tomatoes in flip top unit as warm as 51 on top. CDI - Top layer removed and discarded; discussed with staff about not filling containers above the chill line.

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 sliced tomatoes and phlilly steak meat held beyond 7 day holding limit. CDI- Both discarded during the 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 container of philly steak meat cooling while tightly lided in prep unit and container of pork bbq cooling while tightly wrapped in walk in cooler, CDI - Both vented to promote cooling.

General Comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth sotred oin counter top. CDI - Placed in sanitizing solution.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowls, spoons, ice bucket, etc were not clean to sight and touch. CDI - placed in the dish area for cleaning. Repeat violation.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed ice bucket with holes that had been cut for drainage was no longer easily cleanable or clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and metal containers were not clean to sight and touch even though they were located on the shelves for clean dishes. CDI - moved to the dirty dish side of the dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed the blue cheese dip on the hot line at 120F. CDI - reheated onto the stove.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. The person in charge today was not certified as required. Points will be deducted starting 180 days after permit issuance for this violation. Person in charge during all hours of operation must be certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on the top of the prep cooler above food items. Another employee drink was on a prep surface where employees were working. CDI - removed.

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 an employee cutting tomatoes while holding the tomatoes with their bare hands and the bartender putting bar fruit on drinks with their bare hands. CDI.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed pork tenderloin in the walk-in which had been partially cooked and were still raw in the middle. A procedure application was left for the facility for non-continuous cooking. Until approved, facility must fully cook and cool or cook and service. CDI.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken, marinara, pork, queso between 90F and 130F. According to the PIC these had been put in the warmer from cold at approximately 11am. They were found at 1:30 at these temperatures. CDI - discarded as they did not meet the requirement for reheating to 165F within 2 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara, pork, and chicken 130F in the hot holding unit. CDI - reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cut lettuce, cooked macaroni, cheese, cut tomato, etc in the two cold units on the right side of the line cold hold unit at 50-60F. CDI - moved to other units. Return visit required to recheck 2 prep units. Repeat violation.

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. Food held between 42-45F can only be kept for 4 days. Food hold at 41F or below can be held for 7 days. Freezing food stops (but does not reset) the time allowed. Observed turkey at 45F dated for 8/8. CDI - discarded as this is the fifth day.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Facility undercooked burgers and steak according to the PIC. The facility has a reminder statement but does not have a disclosure statement as required. Also, many items are marked that are not undercooked making the advisory less clear. A complete disclosure and reminder statement could read "*These items may be raw or undercooked. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness." return visit required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed several chemical spray bottles that were not labeled as to their contents. Repeat violation.

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 beef on the floor of the freezer. Repeat violation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with hair were not wearing hats or other effective hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not held in sanitizer between uses.

4-501.11 Maintain equipment in good repair. Hot water handle has not been fixed at the dish area as required by the transitional permit. Expires 8/30/14

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. Repair and seal baseboards and equipment as required on the transitional permit.

2-102.11 Demonstration - C2-102.12 Certified Food Protection Manager - C.The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. Points will be deducted after 180 days from when the permit was issued.

6-301.12 Hand Drying Provision - PF6-301.11 Handwashing Cleanser, Availability - PF.Hand sinks must be equipment with soap and paper towels. Observed the bar hand sink without both. CDI.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food at 45F or below. Observed one of the prep coolers with food such as hummus, cut tomatoes, lettuce, etc was 46-51F. Dressings were ice bathed at 60-70F. All food removed. Return visit required.

7-102.11 Common Name-Working Containers - PF. Working containers of chemicals shall be labeled with the proper name. Observed a bottle of cleaner was unlabeled. CDI.

3-501.15 Cooling Methods - PF. Use proper methods to cool food. Observed cut and portioned chicken in the top of a prep cooler at 55F. CDI - product was moved to other refrigeration as the top of a prep cooler is an ineffective place to cool.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Store food at least 6 inches off the floor. Observed two boxes of chicken on the floor in the walk-in. CDI.

Repair baseboards as required on the transitional permit.