TAVERN 51

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in hand sink basin. CDI- EHS advises PIC not to use hand sink and dump sink. Basin sanitized. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic in oil mixture left overnight in fliptop at 54F. CDI- PIC lowered temp of unit and voluntarily disposed of garlic and oil mixture. Marinara sauce cooling inside fliptop was also relocated to WIC and EHS verified ambient temp in unit was <35F by end of inspection. (-0)

REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease splatter on walls (particularly near dish machine) and stickiness on hand sink faucets. EHS advises increased cleaning frequency. (-1)

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed forks is holder with handle side facing down. EHS advises PIC to place forks so handles are facing upwards. (-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 rust and food debris on metal racks in WIC. Clean or replace at earliest opportunity. (-0.5)

REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease splatter on a few walls, increased cleaning frequency is advised. (-1)

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee beverage on prep table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken cold held in low reach in refrigerator at 42 degrees F. CDI, thermostat adjusted while EHS present and chicken dropped to 41 degrees at end of inspection and ambient air temperature measured 34 degrees F. Ensure TCS foods always cold held at 41 degrees F and below. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - observed Raid that was intended for “indoor household use” in facility. CDI , 2 containers of Raid voluntarily discarded.

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 general cleaning needed on walls and on floors and under as well as behind hard to reach equipment. Observed dust accumulating on disposable towel dispenser. Observed grease on side of fryer. Observed some splatter on walls near dish machine and grease deposit between cooking equipment and behind cooking equipment on walls and floor and in need of cleaning. Repeat. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent tiles in kitchen.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed rice scoop left in container from evening before according to PIC still in container near new rice. CDI, scoop and container relocated to wash, rinse and sanitize at 3 compartment sink. 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 .

General Comment: 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 some chicken in container from prior afternoon according to staff but PIC stated have not had chance to label. CDI, chicken labeled . 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed 1 thermometer not accurate to + or - 2 degrees F. CDI, Thermometer removed from use. PIC to use other thermometer had on-site. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed some wet wiping cloths hanging from 3 compartment sink and prep table.

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 general cleaning needed on walls and on floors and under as well as behind hard to reach equipment. Observed some splatter on walls near dish machine and grease deposit between cooking equipment and behind cooking equipment on walls and floor and in need of cleaning.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food with watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint when preparing food.

3-302.15 Wash fruits and vegetables prior to use. Observed celery cut prior to washing. Wash prior to preparation.

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 some debris accumulating on top of dish machine.

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 general cleaning needed on walls and on floors and under as well as behind hard to reach equipment

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef stored on package of raw chicken in walk in cooler. CDI, foods relocated for proper storage. Improvement made since previous inspection. Points not escalated today. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of the back door and door stripping needed. Repeat.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some general cleaning needed in kitchen and behind cooking equipment. Some grease buildup observed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef patties in a container with ketchup containers. Observed open packages of frozen shrimp above ready-to-eat foods in the reach-in freezer. CDI - Items were moved to the correct order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a bus tub of tortilla chips under the grill with no lid.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of the back door.

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

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a large "house-hold use only" chest freezer.

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

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery and citrus stored over cooked chicken and prepped celery in WIC. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two knives with food residue on blade on knife rack. REPEAT. CDI - PIC removed knives to be re washed. 4-602.11(C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. PIC stated that utensils are not washed periodically throughout service. CDI - EHS reminded PIC that utensils utensils must be washed every 4 hours or sooner. Utensils in use during inspection did not exceed 4 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed garlic and oil mixture cooling at an insufficient rate. CDI - PIC moved garlic and oil mixture to RIF 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed open package of egg rolls and cooked noodles in low reach in without date mark. CDI - PIC added date mark. 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 garlic and oil mixture in prep top cooling at an insufficient rate. CDI - PIC moved garlic and oil mixture to RIF to rapidly cool and will use methods such as placing food in RIF or WIC to rapidly cool prior to placing food in prep top. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored on top shelf of WIC above food for customers. CDI - PIC removed employee food. 6-303.11 Provide required lighting intensity. WIC measured at 1 foot candle. Increase lighting intensity to at least 20 foot candles.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs stored directly on tortillas in low reach in. Observed unsealed package of raw chicken stored over vegetables in reach in freezer. REPEAT. CDI - PIC rearranged food storage. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw shell eggs in WIC. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives on knife holder with food residue. PIC stated that knives are cleaned after use. CDI - PIC removed knives to be rewashed and will rewash holder before replacing clean knives. 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 .

3-304.12 (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 rice paddles in water at 92 F.

5-501.17 Provide a covered waste bin in female restrooms. Female restroom missing covered receptacle.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef patties stored in food container with individual cups of sauce in low reach in. Observed loosely wrapped raw beef patties stored over loosely wrapped noodles in reach in freezer. CDI - PIC rearranged food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above prepped celery sticks in WIC. CDI - PIC rearranged food storage. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed container of grilled chicken cooling in ambient temperatures on prep counter. PIC advised that the product had been cooked 10 minutes prior and left out to cool. EHS advised on importance of monitoring temperatures and utilizing walk-in unit for effective cooling towards < 41 F. CDI - PIC relocated product to walk-in cooler. Product temperature began to cool towards < 41 F after 20 minute verification.

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 utensils stored in metal container on flat top grill with water registering at 89 F. PIC stated that the metal container had been filled with cold water, utensils were introduced prior to EHS arrival and that it was just beginning to heat up. CDI - EHS advised that the water be heated up to > 135 F before placing utensils inside. Utensils removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep cutting board. CDI - PIC removed phone.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed packaged raw chicken stored over bags of french fries inside upright reach-in freezer. Product was placed inside unit prior to inspection. No physical contamination observed. CDI - EHS educated and storage order corrected. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed large uncovered container of chips at cook line. CDI - Container covered with lid.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date mark on open containers of milk & buttermilk inside reach-in unit and walk-in cooler. PIC determined that the food items were first used 8/7/22. CDI - PIC date marked product.

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 x2 soiled glass cups stored on shelving unit in bar area. CDI - PIC removed to dish pit for proper W/R/S.

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 several TCS foods > 41 F inside reach-in and lowboy units. Refer to temperature chart. Ambient temperatures inside lowboy > 41 F. PIC adjusted thermostat settings and temperatures decreased to < 41 after 30 minutes. CDI - All products relocated to walk-in cooler to cool down to < 41 F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed carton of buttermilk past expiration date (4/26/22). CDI - PIC voluntarily discarded item.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed container of raw chicken wings cooling tightly covered inside reach-in unit across from cook line. PIC had prepped and placed food inside the unit prior to EHS arrival. CDI - EHS educated; PIC removed covering and relocated product to walk-in cooler to cool to < 41 F.

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of creamy liquid shortening, clean fry oil on floor throughout the facility. CDI - PIC re-located all to shelving units.

REPEAT: 2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been re-sent to the verified email address on file.

REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at female restroom. CDI - PIC replenished towels. **No deduction of points due to different category observed from previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed container full of boiled potatoes cooling tightly covered inside walk-in cooler. CDI - PIC removed plastic covering and separated product into small portions to facilitate cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of creamy liquid shortening, clean fry oil and soy sauce on floor throughout the facility. CDI - PIC re-located all to shelving units.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor across from grill station. CDI - PIC removed off floor.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

REPEAT: 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed bottled beverage stored inside hand washing sink beside upright reach-in freezer and cart stored in front of hand sink next to warewashing machine. CDI - Items removed from hand sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several portioned cups of blue cheese and ranch > 47 at bar reach-in cooler. PIC explained that the items were brought from WIC and put into unit. Ambient temperature of unit recorded at 47 F. CDI - Items were taken to walk-in to quickly cool down. 3-day VR REQUIRED.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date mark on container of garlic & oil. PIC determined that the food item was made the day prior. CDI - PIC date marked product. No escalation in points due to different violation cited.

4-502.11(A) Maintain utensils in good repair. Observed slow leak under bar ice bin. PIC and staff explained that the leak source is from condensation from the bin and that every 2 hours the bucket of water is discarded. Repairs needed. 4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed non-functional ambient air thermometer inside bar reach-in cooler. CDI - PIC voluntarily discarded and has placed order for new device.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage stored with retail foods inside bar reach-in cooler. CDI - Item discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee personal items stored on hand sink next to upright RIC. CDI - PIC removed items into designated employee area.

REPEAT: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine sanitizing at 0 ppm Cl. CDI - PIC was able to correct the issue during the inspection. EHS observed sanitizer at 100 ppm Cl.

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 open container of buttermilk without a date. PIC stated that the container was opened on 9/14/21. CDI - PIC voluntarily discarded product. Points not escalated due to notable improvements from previous inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of canola oil stored on floor next to cook line and packets of water bottles stored on floor next to the ice machine.

REPEAT: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with sliding door open. CDI - Sliding door closed. ***NOTE: Dumpster area is shared with other permitted facilities. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed waste pile up around shared waste receptacle.

2-103.11 (M) Person in Charge-Duties - PF- through discussion with PIC, PIC was unable to discuss any part of the employee health policy besides when an employee may return back to work after being sick. PIC was able to show EHS a written employee health policy that is followed by all staff member. CDI- EHS re educated PIC on all parts of the employee health policy.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine sanitizing at 0 ppm Cl. CDI- PIC was able to correct the issue by the the end of the inspection. EHS observed sanitizer at 50 ppm Cl. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine walls, ceiling, and shield all in need of cleaning due to dark and pink residue build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed garlic in oil, noodles, potatoes, pork, and chicken above 41F. Observed walk in cooler functioning at 45F. CDI- PIC voluntarily discarded the items. PIC corrected the wic issue by turning the unit to functioning colder. EHS observed cooler at 41F by the end of the inspection.

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 three containers of noodles without a date. PIC stated items were from yesterday and two frozen containers of noodles from three days ago. CDI- PIC voluntarily discarded the items.

3-501.13 Use approved thawing methods. - Observed shrimp thawing in stagnant water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cooking equipment, hot holding and cold holding equipment handles and doors in need of cleaning due to grease and food residue.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed out side dumpster with lids and doors open. NOTE: Dumpster area is shared with other permitted facilities.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed both handsinks in kitchen blocked by chair, boxes, and carts. CDI - PIC moved all items. - 1 -

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed mozzeralla sticks, vegetables, scallops, and dumplings stored in freezer without covering. Frozen foods had ice build up on inside of containers. - REPEAT - 1.5 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door had holes and gaps at bottom of sweeper. Air curtain not turned on. EHS recommends PIC keeps back door closed until screen is fixed. - REPEAT - 1 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep tops throughout facility. CDI - PIC moved wiping cloths to sanitizer bucket. - 0.5 -

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed back floor near dish area not sealed. Concrete showing underneath floor. Observed floor tiles broken throughout facility. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food items stored above facility food items in walk in cooler. CDI - PIC moved items to lower shelf. - 0 -

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed chips, frozen mozzerella sticks, and frozen vegatables without covering. Frozen foods had ice build up on the inside of containers.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside ice machine. PIC stated he cleans it once a week. CDI - PIC removed pannel and put it at the dishmachine for cleaning.

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 garlic in oil and cheese blend in WIC and garlic in oil in prep top with no date marking. PIC put dates on containers. REPEAT. Verification required required within 10 days, if not fixed permit action may be taken.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open and back screen door had holes and gap at bottom of sweeper. Air curtain at back door was also not turned on.

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

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed bulid up inside dishmachine. PIC stated he cleans dishmachine every 2 weeks. EHS advised that dishmachine be cleaned daily.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dish racks with debris build up, observed wok handles need cleaning.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed grease spilled on ground around grease bin.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw beef stored above container of cooked noodles in walk in cooler. CDI - PIC corrected storage order to prevent contamination. -0 points-

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 container of cooked noodles, tightly wrapped with plastic, at 48F in reach in cooler. Cooked noodles were checked again 30 minutes later and were maintaining a 48F temperature. CDI - PIC unwrapped noodles and placed them in reach in freezer to rapidly cool to 41F or less. -0 points-

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 an open package of turkey in reach in cooler, garlic in oil mixture and cheese in flip top, and open packages of shredded cheese in walk in cooler without date marking. All items have been stored for more than 24 hours CDI - PIC marked the items with appropriate dates. 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 a packages of cheddar provolone cheese with mold. CDI - PIC discarded the items. -REPEAT- -3 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container of cooked noodles, tightly wrapped with plastic, at 48F in reach in cooler. Cooked noodles were checked again 30 minutes later and were maintaining a 48F temperature. CDI - PIC unwrapped noodles and placed them in reach in freezer to rapidly cool to 41F or less. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles stored on floor of walk in cooler. -0 points-

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 container of rice and a container of flour with scoop handles making contact with food. CDI - PIC corrected the storage of utensils so that scoop handle no longer made contact. -0.5 points-

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 sliced cheese and shredded cheese opened previous day not labeled. Spoke with PIC about ensuring items that will be held more than 24 hours should be labeled. Corrected during the inspection (CDI) - Cheese was labeled with date. REPEAT. -3pts-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed sauces in reach in cooler not labeled. CDI - Sauces were labeled by PIC. -0pts-

3-307.11 Protect food from contamination sources not specifically noted by code. - Observed sticky note used as date label touching raw chicken in reach in cooler. CDI - Sticker was removed and chicken was removed that was in contact with sticker. -0pts-

4-501.11 Maintain equipment in good repair. - Observed shelving in the walk-in cooler rusting. Needs to be repaired/replaced. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed gaskets in reach in coolers with heavy build up. Needs to be cleaned. -0.5pts-

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 floor underneath equipment on cook line with black build up. Needs to be cleaned. -0.5pts-

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw chicken stored over raw shrimp. CDI- Storage order rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bacon recorded at 45F (see chart). Re-locate to WIC to cool, CDI. No points because first vioaltion of 2019.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Milk not dated. CDI- Dated.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Beer stored on floor in WIC.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal cup of coffee stored on single service cutting board. CDI- Removed. Also observed personal take out box in WIC. CDI- Relocated to low shelf.

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 oyster tags not stored in chronological order. CDI- Rearranged during inspection in chronological order.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored over french fries in freezer. CDI- Storage order rearranged.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wet wiping cloths stored on prep table. Observed one low sani. bucket. recorded at 0ppm Quat.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Handle for scoop touching rice in rice bucket.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Large fan in need of cleaning. REPEAT.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal headphones stored on prep tables. CDI- Removed.

2-401.11 Cover and store employee food and drinks to prevent contamination of food or utensils. Observed cut melon for employee meal stored in walk in unit over beverages for restaurant. CDI: Melon labelled as employee food and palced on bottom shelf in walk in.

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 PIC cutting lemons and limes for bar fruit using bare hands. CDI: EHS instructed PIC to use gloves when cutting RTE fruits and fruits were voluntarily discarded.

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 two bulk dry product containers with scoops stored with handles down into product.

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

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw bacon stored with raw chicken and cooked crab stored under raw calamari. Observed ground beef stored over whole muscle beef in removed from commercial packaging. CDI, foods relocated for proper storage.

3-307.11 Miscellaneous Sources of Contamination - C - Observed prep sink soiled with bottle aps and sponge located on drain board where shrimp was in thawing process

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 wet wiping cloth stored on cutting board. Improvement made since previous inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils used for rice held in water at 68 degrees F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease in between cooking equipment and fryer doors. Repeat.

2-301.12 Cleaning Procedure - P - Observed employee handle money but not vigorously rub for 10 to 15 seconds when washing their hands.CDI by instruction.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed container of sugar with some debris on top of sugar. CDI, operator voluntarily discarded sugar that had debris.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Observed container of raw chicken in direct contact with container of raw shrimp. Observed raw chicken removed from commercial packaging and raw beef stored over fries in reach in freezer. Observed container of raw chicken stored with raw beef in walk in cooler.CDI, foods relocated for proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed blender stored as clean but accumulating some soil.cdi, item relocated for cleaning.

7-201.11 Store toxic materials to avoid contamination. -P - Observed bottle of bleach stored on shelf with alcohol bottled beverages. CDI, operator transferred bottle away from shelf.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed some working containers of flour and dry food ingredients not labeled by common name as required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counter surfaces in kitchen.

6-202.14 Toilet Rooms, Enclosed - C - Observed restroom doors not self-closing.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed body lotion stored on sink next to ice used for beverages at bar. Observed personal tea stored above prep table in kitchen.

2-301.14 When to Wash - P - Observed bartender walk in out restroom then went behind bar but did not wash hands. CDI by instruction.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed milk, noodles, cheese and cooked chicken with a date of preparation of 9/27. Operator stated that he prepared the items today and incorrectly dated foods. Observed a container of milk opened 2 days ago according to PIC not date marked. CDI, operator relabeled foods for correct date that were prepared today and voluntarily discarded milk.

3-307.11 Miscellaneous Sources of Contamination - C - Observed old box of raw chicken stored on beverage boxes and lines of equipment in kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counter surfaces in kitchen.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed large clean bowl stored in contact with soiled apron on walk in unit door.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service cups exposed and lip contact surface not protected at bar.

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 food storage container with heavy crack with dry food ingredient stored in container. CDI, PIC replaced container. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed black and Decker "household use" blender behind bar. Remove or replace with proper equipment.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed floor under prep equipment in need of clean and grease deposits accumulating in fryer equipment doors.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed open bag of scallop stored with ready to eat food in ice chest. CDI, scallops relocated for proper storage. Improvement made since previous inspection.

7-207.11 Restriction and Storage-Medicines - P,PF - Observed medications and personal items stored over table with clean utensils. CDI, items relocated for proper storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed container of sanitizer stored on ground at 0ppm chlorine.

4-205.10 Food Equipment, Certification and Classification - C - Observed blender behind bar that was intended for "household use only". 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and soil accumulating in gaskets of low reach in prep refrigerator. Observed grease accumulating inside of fryer doors and under cook line equipment. Repeat.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed lotion and employee items stored above table with clean utensils.

2-301.14 When to Wash - P - Wash hands after performing activities that contaminate them. Observed food employee touch garbage can and proceed to handle outside package of bacon. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed card of equipment stored in front of handwashing sink near dish machine and cup and spoon stored on handwashing sink behind counter. Repeat. CDI by instruction.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed container of raw chicken stored next to box of ground beef. Observed raw chicken container in contact with container of vegetable. CDI, foods relocated for proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Clean equipment shall be clean to site and touch. Observed food residues on clean pans above 3 compartment sink. CDI, pans relocated for cleaning.

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 package ham, cooked beans, cooked chicken not date marked in low reach in prep unit. CDI, foods voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of window cleaner stored on prep table. CDI, cleaner relocated for proper storage.

3-307.11 Miscellaneous Sources of Contamination - C - Observed food employee placing package of bacon on stool to work from at cookline.

2-402.11 Effectiveness-Hair Restraints - C - Food employees shall wear effective hair restraints. Observed food employee preparing food not wearing a hair restraint.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed a bowl used as scoop in dry food ingredient container. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed pens stored in same container as clean spoons and utensils. 4-803.11 Storage of Soiled Linens - C - Store soiled towels in cleanable container or washable laundry bag. Observed soiled linen stored on shelf below cooking equipment.

4-602.13 Nonfood Contact Surfaces - C - Observed food debris and soil accumulating in gaskets of prep units. Observed heavy grease accumulating around fryer units at prep line. Observed oil and grease accumulating on hood ventilation system.

5-205.15 System Maintained in Good Repair - P - Maintain plumbing system in good repair. Observed sink stopper in loose and bucket used according to PIC to maintain sink stopper closed.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as required to maintain clean. Observed sticky residue accumulating on floors behind bar and and under equipment at prep line.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee items. Observed employee food stored over customer items in walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed cup and spoon stored on handwashing sink. Observed operator get water to test food thermometer from handwashing sink. CDI, items removed from hand washing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed a plate, knives, and metal pans stored as clean but soiled with debris and soil. CDI, items relocated for cleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on counter surface in kitchen and soiled linen along prep line on equipment. 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 a bowl used as scoop in dry storage container.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed clean utensils stored in container collecting soil.

4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed hood ventilation system in need of cleaning. Maintenance on hood states cleaning due on 12/24. Maintain clean to prevent drip.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee dump ice cube in handwashing sink. CDI by instruction.

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 date sold not recorded on shellstock tags. CDI by instruction. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken sticks removed from commercial packaging and stored over mozzarella sticks in white freezer chest. Observed raw chicken stored over ready to eat foods in reach in freezer. CDI, foods relocated for proper storage. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed metal trays stored as clean but soiled with grease in edges. CDI, trays relocated for cleaning.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Observed dead cockroach below 3 compartment sink in drain outlet.

3-304.14 Wiping Cloths, Use Limitation - C - Observed 2 wet wiping cloths stored on counter surfaces. Store wet wiping cloths in sanitizer solution in between uses.

4-205.10 Food Equipment, Certification and Classification - C - Observed non ANSI / NSF green vegetable slicer and non NSF/ANSI EZ shucker equipment stored in facility. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed knob on lid of rice holding unit broken. Replace. Improvement made since previous inspection.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Ware washing equipment shall be cleaned as often as necessary to keep them clean. Observed edges of clean drain board at dish machine accumulating soil. Repeat.

4-602.13 Nonfood Contact Surfaces - C- Nonfood contact surfaces shall be free from an accumulation of soil. Observed debris accumulating in gasket of prep unit in kitchen.

3-203.12 Shellstock, Maintaining Identification - PF - Observed date last shellstock was sold not recorded on shellstock tags. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross ontamination is prevented. Observed raw chicken removed from commercial packaging and stored over beef patties in reach in freezer. CDI, foods relocated for proper storage.

•7-102.11 Common Name-Working Containers - PF - Toxic subsances shall be labeled by common name of substance. Observed Awesome in unlabeled spray bottle container. CDI, operator labeled container during inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in water at 82 degrees F near rice cooker. Repeat.

4-803.11 Storage of Soiled Linens - C - Store soiled towels properly. Observed some soiled towels stored in shelving in area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper calibration. Observed a light out under hood vent, 3 fryer baskets with damage and broken wire. Repeat. Observed 3 compartment sink hot water turned off upon arrival due to leak under sink according to PIC. PIC turned on hot water to ensure facility had required hot water during inspection. Repair leak. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed EZ Shuck oyster shucker not ANSI / NSF certified. Repeat.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned to prevent accumulation of soil. Observed soil accumulating in corners of clean drainboard of dish machine.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil accumulating in gasket of prep unit. Observed grease accumulating between and in fryer unit doors.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed watermelon that was for personal use located over customer product in walk in cooler.

3-203.12 Shellstock, Maintaining Identification - PF - The date when the last shellstock removed from container is sold or served shall be recorded on the tag or label. Observed date not recorded on label when last oyster was sold or served. Record date and store in chronological order. CDI by instruction. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw chicken stored over shrimp and ready to eat foods in reach in freezer which were removed from commercial packaging. Observed raw crab legs stored over french fries in reach in freezer which were removed from commercial packaging. CDI, operator relocated foods for proper storage. 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 an open package of turkey breast and a container of garlic in oil mixture not date marked in prep unit Repover 24 hours according to PIC. CDI, operator voluntarily discarded foods. Operator stated other TCS foods were prepared in m orning. Repeat. Imprlement proper date marking procedures.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - Observed consumer advisory listed on other menu with asterisk that containers DISCLOSURE and REMINDER statment. Observed Oysters now asterisked on front page of menu but not on inside of menu and no DISCLOSURE and REMINDER statement in which oysters state they are offered Raw. Ensure proper consumer advisory is provided and complete by next inspection.

7-201.11 Separation-Storage - P - Store toxic substances so that containation of food and equipment is prevented. Observed windex and cleaning chemicals stored on rack with food and next to glassware in kitchen. CDI, operator relocated toxic substances for proper storage.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed 2 wet wiping cloths stored on counter surfaces in kitchen. 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 in-use utensils stored in water at 59 degrees F at rice cooker. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustement. Observed 2 damaged fryer baskets in facility. Repeat. Observed a light out under hood ventilation system. 4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF standars. Observed non NSF / ANSI EZ Shucker.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumualtion of soil. Observed gaskets soiled with food debris. Clean.

5-103.11 Capacity-Quantity and Availability - PF - Ensure hot water and cold water is available where required. Observed hot water turned off at 3 compartment sink and handwashing sink near dish machine. CDI, operator turned on water below sinks to provide availability during operation.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Remove items unnecessary to the operation. Observed household personal toys stored in santiizer vat of 3 compartment sink.

Hot water shall be provided at 100 degrees F or above. Observed hot water at 88 degrees F in women's and men's restroom. Verification required by 8/30/15. 6-301.12 Hand Drying Provision - PF - Dosposable towels or another means to dry hands shall be provided at handwashing sinks. Observed paper towel dispenser jammed in kitchen handwashing sink near back door. CDI, operator provided disposable towels during inspection.

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 operator not recording date on shellstock tags when sold. CDI by instruction and PIC stated that they only kept the tags for a month. CDI by instruction.

LStore raw animal food so cross contamination is prevented. Observed raw chicken stored over raw shrimp that was removed from commercial packaging and stored in freezer. Observed carrots stored on box of raw oysters. CDI, foods relocated for proper storage.

Provide sanitizer at proper concentration. Observed 1 spray bottle of bleach sanitizer below 50ppm. CDI, operator refilled sanitizer to proper concentration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - TCS foods that are ready to eat and held over 24 hours shall be date marked.Observed queso in walk in cooler and queso and cut tomatoe in flip top prep unit not date marked. Observed a gallon of milk in walk in cooler not date marked. CDI by instruction, operator voluntarily discarded queso and cut tomatoe that opeator stated were prepared at 1pm the prior afternoon.

Provide proper consumer advisory on menu for animal foods offered raw or undercooked. Observed oysters served raw on menu but not asterisked or otherwise identified on menu. Consumer advisory language correct, identify item on menu by next inspection.

Observed 2 aerosol containers of Raid that was for "household use only" stored in facility. CDI, operator removed raid.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer available. Verification return required by 8/30/15.

Food ingredients that are not easily recognizable shall be labeled by common name of food. Observed panko not labeled in a working container in kitchen.

Wet wiping cloths shall be stored in sanitizer in-between uses. Observed 2 wet wiping cloths stored on sinks and counter surfaces in kitchen.

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 in-use utensils stored in water below 135 degrees F. Observed bowls used to scoop dry food ingredients in storage containers. Use scoop and store handle out of product.

Keep equipment in good repair and calibration. Observed low reach in refrigerator stored near bar not working. Observed split gasket on prep unit. Observed prep unit 3 not working and being used for storage. Observed 2 fryer baskets damaged. CDI, operator removed fryer baskets from use. 4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF certification. Observed oyster shucker with no ANSI / NSF certification stamp.

Nonfood conact surfaces shall be free from an accumulation of soil. Observed shelving soil and prep sinks accumulating soil debris in corners of drainboard.

5-205.15 System Maintained in Good Repair - P - Plumbing system shall be maintained in good repair and calibration. Observed outside canwash holding standing water and not draining water.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed 2 flip top prep units no longer being used in facility. Repair or remove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one sandwich preperation cooler holding at 56F degrees. All TCS foods removed and placed into preperation cooler beside malfunctioning one. Maintainence contacted for cooler.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed 2 of three thermometers over 5F degrees off. Discussed proper calibration with PIC.

4-501.11 Maintain equipment in good repair. Observed split gaskets on small TRUE prep cooler. Also observed sandwich prep cooler not holding proper temperature.