RED LOBSTER

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 multiple items cooling in the WI in tightly covered containers. CDI. PIC removed the covers. 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 .

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single uses dishes stored on surfaces with build up.

4-501.11 Maintain equipment in good repair. Observed multiple equipment in disrepair in the facility. The equipment are not being used. If they can not be repaired, equipments needs to be taken out. 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 non food contact parts of dishes.

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp and hand sink in wait area. PIC stated that the sink has a work order. Observed clogged drains.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for vomit clean up. CDI. PIC was provided one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 dishes in the cleaned dish area.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed plastic trays in the facility with multiple chips. Repeat

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 thermometer without battery during inspection. A visit will be done to check on the thermometer.

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 food spills in refrigerators.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bin in female restroom.

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 tiled flooring throughout kitchen in disrepair. Tiles cracked or missing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spoons stored in hand sink. Also observed employee rinsing spoons in hand sink. CDI. Education was provided and process discontinued.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in RI about 41F. CDI. PIC removed to the cooler and indicated that the food items were placed in the RI not long ago. Repeat **** ALL OTHER ITEMS WERE HOLDING AT PROPER TEMPERATURE. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 30ppm quat. CDI. PIC removed the solution and replaced.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in small prep units. Also observed one of the RI coolers in disrepair. Repeat

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

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. Repeat- Observed staff drinks on prep top in prep area and cook line. CDI-discarded

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed growth in ice machine along top and tubing. Clean and sanitize more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items 42-44F in small prep unit on right. Carton of half n half stored in ice where only bottom was getting cold. Sour cream stored in broken cooler. CDI- all TCS foods 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Repeat- Observed wet stacked containers 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes stacked on dirty cart.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in small prep units

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 food spills in refrigerators.

5-205.15 Maintain a plumbing system in good repair. Repeat-Observed cold water at hand sink in wait area not working. Needs repair or points will increase on next inspection

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster with sludgy puddle under it. Replace dumpster if it has a hole.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light cover with a fluorescent bulb in loading dock area (food stored in this area).

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 employee not on break eating over prep station, drink on prep area. CDI-food removed and staff washed hands.

5-202.12 Provide at least 100F water at handsinks. Observed handsinks throughout reached 85F after continuous running.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed RTE vegetables stored below unwashed vegetables. CDI-through discussion For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese on ice bath > 41F. Discussed with PIC that ice must meet the top of the food. CDI-will discard after 4 hours. 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 .

3-501.18 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 noodles with a discard date from yesterday. CDI-noodles voluntarily disposed of. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed lobster sauce thawing in bath. Thaw under cold running water, under refrigeration or as part of the cooking process.

6-501.111 Keep the premises free of insects, rodents, and other pests. Repeat-Observed live German roach in kitchen. Provide regular pest prevention

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw salmon stored without lid, debris from shelf above had fallen into fish. Keep food covered.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff prepping with bracelets.

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 stored in soiled container. CDI-holder sent to dish area.

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

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp and hand sink in wait area. PIC stated that the sink will not be repaired. Note: there is another hand sink < 15 feet away without obstruction.

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 tiled flooring throughout kitchen in disrepair. Tiles cracked or missing with standing water.

6-303.11 Provide required lighting intensity. Observed lighting < 10 ft in WIC and WIF. Replace burnt bulbs or replace fixtures that don’t work.

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 employee fill ice in a cup by scooping ice with cup to be used vice using an ice scoop. CDI: Employee dumped ice and refilled cup with ice using an ice scoop.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a trash can being stored in front of hand sink in prep area. CDI: PIC moved trash can to allow employees access to hand washing.

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 asparagus and a container of lobster pasta being held in RIC without date marks. CDI: PIC voluntarily discarded items. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live insect near hand sink next to dish machine and several flying insects near dish area. PIC stated Ecolab was onsite 2 days ago to apply pesticide and will return next week for a follow up treatment. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed numerous dead insects on floor in several areas of kitchen. Remove dead insects.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of metal containers being stacked wet nested on clean storage shelf. CDI: Containers were unstacked to allow to air dry. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink at server station not operational. PIC stated he is currently working on finding a contractor to repair hand sink.

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/broken floor tiles next to fryers and next to cook line. Replace missing/broken tiles. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink next to drink station in server area not operational. PIC stated drain for hand sink is broken and a service request has been submitted for repair. VERIFICATION REQUIRED within 10 days to verify status of hand sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser empty at hand sink next to dish machine. CDI: PIC stocked hand sink with soap.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a tray of raw flounder and a tray of raw calamari being stored on shelf in RIC above a tray of hush puppies. CDI: PIC voluntarily discarded hush puppies.

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 build up on three containers being stored as clean on clean storage rack. CDI: PIC returned items to be W/R/S.

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 container of chopped baked potatoes in RIC and a tray of cooked lobster meat in another RIC both missing date marks. CDI: PIC stated both items were prepared yesterday and date marked both items.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with sliding doors open. Keep doors closed to prevent pest harborage.

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/broken floor tiles next to fryers, next to cook line and next to dish machine. Replace missing/broken tiles. REPEAT

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 bare hand contact with the RTE prep cooked crab in the reach in cooler that was prepped for reheat then service. Crab is reheated but is washed once the bag is opened, as part of prep. CDI. PIC facilitated rewash of the crab. 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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand in dish area. CDI PIC replaced paper towels. Repeat

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed multiple microwaves with heavy splash and build up on inside of microwave. More frequent cleaning ins required.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris on bottom of reach in freezers. More frequent cleaning is required.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked and missing tiles throughout kitchen. Missing tile areas holding water. Tiles need to be repair or replaced.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two separate hand sinks without paper towels upon arrival for inspection. CDI: Paper towels were stocked at both hand sinks. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pitcher containing utensils in hand sink next to prep area. CDI: PIC removed pitcher with utensils.

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 containers with build up being stored as clean on shelf. CDI: PIC returned 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 Cole slaw and Caesar dressing in salad prep top, and diced tomatoes, cut lettuce and shredded cheese in salad RI all being held above 41F. See temp chart. CDI: PIC placed all items in WIF to rapidly cool as they had been in unit for approx. 2 hours.

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 garlic sauce in a container being held on TPHC in front of grill without a time marked to indicate four hour period. CDI: PIC marked time sauce was placed at grill.

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 sheet trays of cooked noodles covered in tightly wrapped plastic cooling in WIC and portioned containers of stuffed mushrooms tightly wrapped in plastic cooling in RIC both at a rate insufficient to reach cooling parameters. CDI: PIC removed plastic wrap from cooked noodles to allow greater air flow and rapid cooling and placed stuffed mushrooms uncovered in WIF to rapidly cool. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed most employees in kitchen area handling food without the use of hair restraints. CDI: PIC instructed all employees to don hair nets.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors open. CDI: PIC closed doors.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near fryers without paper towels. CDI: Paper towels were placed at sink

REPEAT 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed Pico being held on TPHC with a discard time of 1pm at 1:18pm. CDI: PIC voluntarily discarded item. EHS will conduct long term compliance visit.

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 a large bus tub of slaw cooling at a rate of 0.03F/min in walk in cooler tightly covered with a lid. Observed container of jalapeño slaw cooling at a rate of 0F/min in reach in cooler covered with a lid. CDI: both items were placed 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed seafood mix thawing in standing water. CDI: PIC turned on water.

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

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 all items in reach in cooler 1 and and reach in cooler 2 near grill above 41F. Ambient air temperatures were 51F and 53F. All items were voluntarily discarded. PIC called for repair person before end of inspection. Repair person is expected tomorrow. PIC stated they will not use units until they are repaired, meats will be stored in walk in temporarily. VR required within 3 days

REPEAT 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed tomatoes with a discard time of 2pm at 2:16pm. CDI: PIC voluntarily discarded 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 diced tomatoes cooling at a rate of 0.02, in a container with a tight fitting lid. CDI: PIC placed tomatoes in walk in freezer to quickly cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility without a thin probe thermometer. VR required within 10 days.

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 avocados being stored above cheese in walk in cooler. CDI: Storage order rearranged. No points taken due to overall storage order being correct.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed tomatoes with a discard time of 4pm when tomatoes were removed from cold holding at 11am. Food employee stated they marked the wrong time. CDI: PIC marked the correct discard time.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sink and surface sanitizer in wiping cloth buckets between 2258 ppm and 3010 ppm lactic acid. CDI: PIC diluted all sanitizer buckets to 1875 ppm Lactic acid and Ecolab arrived onsite before the end of the inspection.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout the establishment.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensil being stored in water of 121F. CDI: PIC dumped water and will be storing utensil in the food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple of cutting boards in need of resurfacing or replacing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink near prep sink with food debris stuck in the drain. Observed sink near dish machine with a cloth stored in it. CDI: PIC removed food debris, cloth and cleaned the sinks

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 pieces of glass ware in the bar stored as clean with debris on them. CDI: glassware was sent back to be rewashed.

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 Multiple items at the front of the walk in cooler above 41F (see temp chart) ambient air temp at front of walk in 43F. All items out of temp were voluntarily discarded. VR is required no later than 8/5 to ensure walk in cooler is functioning properly. Observed pasta in cold drawer above 41F. PIC discarded pasta.

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: http://meck.co/FoodSafety. Observed tomatoes being held on time, PIC did not have written procedures. VR required no later than 8/12 to ensure written procedures are available.

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 multiple packages of fish thawing with ROP packaging still intact. CDI: PIC voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in the bar area and in the walk in cooler.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers near dish machine and glassware at the bar.

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 buildup on sides of fryer and reach in coolers. Clean as needed to prevent buildup

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door and lid open on cardboard dumpster. CDI: PIC closed both the door and lid.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the flooring under the fryer, and dry storage areas.

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 plastic containers stored as clean still greasy. Glassware in bar greasy/smudged. CDI-water changed in bar. All sent back to be rewashed.

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 saute station and expo station that use ice for maintaining temps were not cold enough where ice did not reach the bottom of the pans. See temp chart. CDI-Out of temp TCS foods voluntarily discarded and more ice added to well.

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed ice scoop stored in a soiled holder. Ice bucket with debris that fell in. Protect from contamination

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Repeat-Observed wet stacking of plastic containers. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes stored on soiled rolling cart. Cart needs to be cleaned and sanitized.

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 way to measure sanitizing water temp at high temp dish machine. Manager showed invoice for purchase of thermometer. Verification Required

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed microbial growth on back ceiling of WIC. Needs cleaning to keep from contaminating food.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed vents and ceiling in bar dining dusty. Floor tiles in kitchen cracked and holding water under them. Water emerges when tiles stepped on.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Repeat-Observed personal drink and cell phone on prep surface. CDI-phone and drink moved.

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: http://meck.co/FoodSafety. Observed food employee not knowledgable or able to demonstrate employee health policy being followed. CDI, PIC provided written employee health policy on-site. Ensure all employees trained so that they are knowledgable about health policy and demonstrate effective health policy followed.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P - Observed employee turn faucet off with bare hands after handwashing. CDI by instruction.

6-301.11 Handwashing Cleanser, Availability - Observed no soap available at bar handwashing sink. CDI, soap provided.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed TCS food thawing in standing water. CDI turned on faucet to allow to thaw under running water at 70 degrees F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fruit fly at bar area.

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

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed wire wisk utensil damaged and broken wire. CDI, operator removed from use.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Flatbread that contains raw lobster observed above precooked crab cakes. CDI. Rearranged. Repeat violation. Full points will be deducted by next inspection if repeated.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Clam chowder, a commercially processed soup, observed reheated to 88-122F. CDI. Reheated to 165F+ in microwave.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Diced tomatoes and pico de gallo observed cooling for 1 hour and and only moved 2 degrees in walk-in cooler. CDI. Moved to shallow pans uncovered in freezer to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food items observed cold holding above 41F (see temperature chart). CDI. Items had been cold holding in unit for less than 4 hours and moved to rapidly cool in freezer. Items out of temperature that had been in low boy units overnight were discarded. 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 Opened bags of shredded cheddar cheese, cooked pasta, and cooked crab meat observed without date marking. CDI. Discarded voluntarily by PIC. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Multiple food items are being cooled tightly covered with plastic or lids. Cooling was observed to be out of compliance with such methods. CDI. Food was uncovered and placed in smaller portions to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Live roach observed in restroom.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One bucket of sanitizer observed on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple stacks of pans and containers deemed clean observed stacked wet. Repeat violation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee phone and employee beverage observed above and on surfaces where food prep occurs. 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 - Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction. Repeat. 2-301.14 When to Wash - P - Observed employee touch face then proceed to food preparation without washing their hands. Observed dishwasher handle soiled equipment then handle clean equipment without washing their hands. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed equipment stored in handwashing sink behind bar. CDI, equipment removed from handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp removed from commercial packaging and stored over fries in reach in freezer. Observed raw steak stored over cooked bacon and raw fish stored over cooked lobster meat in walk in cooler. CDI, foods relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed ice machine accumulating black soil / residues on internal chute and door tracks. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sour cream sauce and tarter sauce cold held above 41 degrees F on ice. CDI, sauces 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 crab cake not date marked and PIC did not know when it was prepared. Observed open container of milk not date marked in low reach in refrigerator behind bar. CDI, foods voluntarily discarded by PIC.

4-901.11 Equipment and Utensils, Air-Drying Required - C- Observed plastic containers being wet stacked on storage rack.

4-501.11 Maintain equipment in good repair. Observed gasket damaged on low reach in refrigerator. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored in bin in walk in cooler over consumer foods.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several uncovered employee drinks and coffee stored on prep tables.

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 after handwashing. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed black soil residues accumulating inside ice machine on chute. Clean at required frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice hot held at 127 and clam chowder hot held at 129 degrees F on line. CDI, foods reheated to above 165 degrees F. See temperature observations.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed several shaker containers of dry food ingredients not labeled by common name of food.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed whisk stored near handwashing sink in possible splash zone. Observed clean equipment stored in soiled bin on rack at warewashing area.

2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment at soiled drainboard then handle clean equipment on clean drainboard without washing their hands in between. Observed food employee adjust mask / touch face then return to food preparation without washing their hands when changing tasks. CDI by instruction.

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

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat test kit available for quat sanitizer on site. Vr to ensure effective test kit available.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee touch mask with gloved hands then proceed to handle clean equipment / food preparation without removing gloves and washing their hands. CDI by instruction. Ensure gloves are changed when changing tasks and employees wash hands between changing gloves if changing tasks.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed black soil residues accumulating near ice chute inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several trays of biscuit mix with cheddar cheese at 64 degrees F in stand up prep cooler. Employees stated was there since yesterday. CDI, mix voluntarily discarded. Observed tall Victory stand up prep unit not maintaining TCS foods at 41 degrees F and below. Observed ambient air temperature between 47-48 degrees F as indicated by thermocouple. CDI, all TCS foods held in unit over 4 hours voluntarily discarded by PIC. Vr to ensure calibration/repair of tall reach in Victory refrigerator by 6/27/20.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several buckets of sanitizer measuring 50ppm as registered by test kit.

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 dipping well not working at prep area and in-use utensils stored in standing water below 135 degrees F.

5-205.15 (B) System maintained in good repair - C - Observed elbow drain at soiled drain board with leak near dish machine and dipping well water not in good repair. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not able to demonstrate that they had ANSI accredited certified food protection manager certification and stated that certification had expired. CDI by instruction.

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 staff member turn faucet off with their bare hands after handwashing and employee pick item up off the ground but not was hands and handling clean single-service cups at bar. CDI by instruction.

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 food employee handling cooked shrimp with their bare hands after boiling. CDI, shrimp voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed bucket stored in handwashing sink and equipment stored in front of handwashing sink. CDI, items removed to provide access to handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored over ready to eat food in reach in freezer. Observed raw lobster with commercial packaging open and stored over RTE food. CDI, foods relocated for proper storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice held under hot hold unit that operator stated was from night before at 67 degrees F. CDI, rice voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tall 2 door prep cooler not maintaining TCS foods at 41 degrees F and below. See temperature observations above. CDI, TCS foods held in unit over 4 hours voluntarily discarded by PIC. Ensure unit calibrated if / before using for storage of TCS foods. Effective January 1st, all TCS foods shall be 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 broccoli and pasta cooling in deep covered containers in walk in cooler. See temperature observations above. CDI, foods transferred to shallow uncovered pans and relocated to walk in freezer to rapidly cool. Observed recently prepared tomatoe cooling in covered containers in walk in cooler. CDI, covers partially removed from tomatoe to rapidly cool. Repeat.

5-501.13 Receptacles - C - Observed outdoor dumpster with heavy rusting / damage on bottom. Replace to provide leakproof dumpster.

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 Blanched broccoli cooling in tub with lid on in walk in cooler. CDI - Lid removed to allow rapid cooling.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gaskets. Point deduction lowered as walk in cooler fan guards were clean today.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handsink at server station. CDI - PIC stocked soap during the 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. Tongs stored with handles touching broccoli in low prep cooler. CDI- Tongs reinserted with handles up above food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from low prep cooler door gaskets; clean dust from fan guards in 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. Sweep floors in walk in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Metal food pans with sticker residue stacked and stored as clean. CDI - Pans with residue pulled for processing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from low prep cooler door gaskets, and shelves in walk in cooler walk in freezer.

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. Replace damaged tiles and missing grouting at dish machine floor. 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. Sweep debris from walk in freezer floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing the thermometer off in the hand washing sink. CDI-Stopped the employee and instructed to use the prep sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on a lid and plastic wrap still on another lid stored on the clean equipment racks. CDI-The lids were removed and brought to the dish machine for proper washing, rinsing, and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed onions, tomatoes, and green onions cold holding above 45F. CDI-The product was discarded and more ice and water was filled to the unit. ***BEGINNING JANUARY 1, 2019 COLD HOLDING WILL CHANGE TO 41F OR BELOW.***

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the scoop handle stored in the food product. CDI-The scoop was removed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the fry tall reach in cooler door. Have replaced. Also observed a pan that was beginning to bubble. When that happens they are not longer easily cleanable. CDI-The pan was discarded.

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 to-go and mixed drinks reach in cooler. Have cleaned. HUGE IMPROVEMENT ON CLEANING. GOOD JOB!

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw shrimp stored above cooked crab legs. CDI-The container of shrimp was moved to another cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pieces of chopping and slicing equipment with food buildup. CDI-The equipment was brought back to the dish machine for proper cleaning and sanitizing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two or three flies in the facility. Manager stated their air curtain is not working correctly.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the scoop handles stored in the dry breader product. CDI-The handles were moved out the of products.

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

4-501.11 Maintain equipment in good repair. Observed the bread reach in cooler with a large crack. Have repaired/replaced. Also observed a burned out light bulb in the fry hood vent. 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 salad/dessert reach in coolers, the shelving in the walk in cooler, and the shelves to the bread reach in cooler. Have cleaned. REPEAT.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee using a wet wiping cloth for wiping down the counters and did not take gloves off and wash hands afterwards. CDI-Employee was instructed to discard gloves and wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the lettuce and the slaw in the salad prep unit, shredded cheese on ice, and a container of lettuce all holding above 45F. CDI-All items were placed into either reach in coolers or the walk in cooler for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed the three containers holding dry product with no label indicating the product. Have labeled. REPEAT.

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.

4-501.11 Maintain equipment in good repair. Observed rusted rack in the small reach in cooler near the potato drawers. The racks needs replacing. DO NOT PAINT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in the walk in cooler and the bread reach in cooler with buildup. Have cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the pico and the shrimp holding above 45F. CDI-The pico was discarded and the shrimp was placed back into the walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed three large containers with dry product stored with no label indicating the product. CDI-The bins were labeled.

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.

4-501.11 Maintain equipment in good repair. Observed the rack in the front reach in cooler and the reach in cooler holding the broccoli that need replacing. They are rusted.

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 two shelves in the walk in cooler, the salad drawers, the reach in cooler holding the broccoli, and the reach in freezer. CDI-An employee cleaned the areas that needed cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink in the ice cream freezer and an employee back stored on a shelf containing food product. CDI-The drink was discarded and the bag was removed.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee sneeze without taking off gloves and washing hands before walking into the walk in cooler. CDI-Stopped employee and instructed for them to take gloves off and wash hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bag of lettuce mix sitting on the counter above 45F, and a container of pico double stacked holding above 45F. CDI-The pico was discarded and the lettuce was placed into the reach in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several pans of rice cooling in a small biscuit reach in cooler with lids tightly covering the pans. Also observed pico in the alley RI cooler cooling with a tightly covered lid. CDI-The rice and pico were brought to the walk in cooler to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bins of breader mix with no label indicating the food product. Ensure that all items taken out of its original package is properly labeled to identify the product.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer buckets stored on the floor. CDI-The buckets were picked up off of the floor.

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 scoops with the handles stored in the product. CDI-The handles were moved to positions 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 removed and unstacked to allow for proper air drying.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of single service items sitting on the floor near the oven. CDI-The box was placed onto a shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rusted shelf on the inside of the lowboy reach in cooler near the fryer unit. Have replaced.

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 inside of the ice cream cooler, the back wall of the lowboy near the fryer unit. Have cleaned.

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 on the floors throughout out the kitchen. Maintenance is already scheduled for the floor to be refinished.

Observed parm. cheese being bare handed as it was placed onto an entree. 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 papertowels missing from the prep handsink and the wait station handsink- refilled during inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed some oyster tags that did not have date of completion listed- This must be recorded for each box that is sold or discarded. VR within 10 days to correct. 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf

Observed slaw and parm cheese holding at >45F on the expo line. Slaw moved to cooler to chill down and ice bath set up so the ice water touched most of the pan. Observed grill sauce that states it needs to be kept refrigerated on the line- placed into low boy to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed peroxide disinfectant stored over salt today- moved to the chemical storage wall to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed a broken warmer(where mashed potatoes are kept) that is hard to clean. 4-501.11 Maintain equipment in good repair.

Observed one missing light shield over the gril. 6-202.11 Light Bulbs, Protective Shielding - C

Observed a tray of raw shrimp stored over storage bags and ready-to-eat crab cakes- raw shrimp separated by space to correct. Ready-to-eat prep and raw meat prep must take placed at different times and/or spaces. Observed a tray of raw scallops stored over ready to eat crab in the walk in cooler- crab moved to an upper shelf to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed salmon that reached <145F final cook temperature. Product was put back on the grill and finished at 150 to correct. Use thermometers. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed TCS foods in the walk in cooler at >45F today. Products had been checked this morning and were a couple degrees out and therefor were moved to the walk in freezer to chill these down- see chart for corrected temperatures. Observed TCS foods in the 2 door reach in holding at >45F and were discarded- do not use this unit until repaired. Observed butter holding at room temperature- prove this product is safe at room temp. for a day through a product assesment, time the product as discussed, or keep hot/cold. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P A 10 day visit will be made on or before 8/15 to verify correction of all of these items in #20.

Observed pasta that had been cooked and then portioned into bags holding well above all other products in the walk in cooler due to it being tightly wrapped and stacked deeply into a bus pan- pasta discarded during inspection to correct. Observed corn on the cob in a deep bus tub as well- spread out onto sheet pans and placed into walk in freezer to correct. 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 food service staff handling food with bracelets and watches on. observed wait staff preparing salads wtih no hair restraints and some had jewlery on that is not allowed. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Observed 2 rusted racks in the low boys today. 4-501.11 Maintain equipment in good repair. Facility's walk in cooler was not holding foods at 45F or less today- some products discarded(pasta) and the others were moved to the walk in freezer. Foods chilling in the freezer all fell to 45F or less before the end of the inspection. Without sufficient refrigeration the PIC voluntarily closed the facility. The facility is not to reopen until the walk in cooler is repaired and is holding food at 41F or less.

Observed oyster tags without their last sold/discard date recorded on them. VR by 5/27/16 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf

Observed salmon being cooked to <145F today- salmon put back on the grill to bring the internal temperature up. Use thermometers to check these temps. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed shredded cheddar and sour cream stored at >45F today- product discarded to correct. Time given as an option today. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Obsered a wiping cloth stored on an employee's waist and another stored on a prep table- put back into sanitizer to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed mulitple torn gaskets and a rusted shelf in the low boy near the exit of the conveyor oven. 4-501.11 Maintain equipment in good repair.

Observed wood down on the floor today where a new drain is being placed- will be fixed tomorrow as the installation process is not finished. 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 cake being eating on the prep line while prep was taking place- cake moved today away from food prep. 2-401.11 Eating, Drinking, or Using Tobacco - C

Observed an employee handle their hair and then grab new gloves to put on- employee stopped to wash hands before donning gloves to correct. 2-301.14 Wash hands after activities that contaminate them.-P

Observed no handsoap at the bar handsink today- resupplied during inspection. 6-301.11 Provide soap for handwashing at each handsink. -Pf

Observed raw scallops stored on top of a container of alfredo sauce. Observed raw bacon stored ontop of cooked mini-lobster mix and over pre-cooked mussells- bacon moved below these RTE items to correct. Observed a RTE stuffing stored under raw fish and raw shrimp in the walk in- stuffing moved to the top shelf to correct. Observed raw lobster being prepped directly next to a RTE product(lobster was in contact with the container of the RTE food- these processes were separated during the inspection to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed TCS items on the waitstaff line and slaw on the line stored at >45F today- products discarded today. Time sheet sent to PIC as an option for the waitstaff items. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed a torn gasket and rusted shelf on the lowboy next to the conveyor oven. 4-501.11 Maintain equipment in good repair.

Dust ceiling vent that is near the biscuit station. 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.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed a tag that did not have the last sale date on the tag- PIC onsite looked up sales records to find that date and it was recorded on the tag during the inspection to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items on the waitstaff cold hold stored at >45F(see chart).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed windex in a degreasor bottle today- relabeled to correct.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed waitstaff prepping salads and drinks with bracelets, watches, and hard to clean rings.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed low grout in the kitchen today making the floors hard to clean.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P Person in charge must know when to let previously ill employees safely back to work. Observed the health policy onsite stating that an employee must be 24 hours without symptoms before returning to work after having a soar throat with a fever. Correct employee health policy was given to PIC today. Review with employees and mangers, have them sign, and recommend to hang this policy up. VR in 10 days.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels supplied at two kitchen handsinks today- refilled during inspection to correct.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags stored today without the last sale of shellstock recorded on them. VR in 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple dishes, chopper and shell shucking equipment stored as clean with debris still on them. All sent to be rewashed today. Work with employees on prewashing better and spot checking before storage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed the chef with a wrist watch on today.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor today.

4-501.11 Maintain equipment in good repair. Observed racks in lowboys rusted today.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on the ceiling vent in the prep area and at the clean dish area today.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Maintain water pressure to effectively wash and rinse hands. Maintain access to handsinks at all times. Both items corrected.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed greasy residue and sticker residue on clean containers which were wet stacked. Observed tea pitchers with tape on handles. Removed and rewatched.

6-501.111 Controlling Pests - PF Observed roach at dish drop. Facility is using Orkin and was recently treated for roaches. Gave instruction to call for retreatment.

2-302.11 Maintenance-Fingernails - PF 2-303.11 Prohibition-Jewelry - C Observed employees with watch, ring, and nail polish and false fingernails. Gave instruction.