RU RU'S TACOS + TEQUILA

3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed bottom of squeeze bottle of sauce directly touching uncovered cut lettuce. Cover/protect cut lettuce from contamination, or store squeeze bottle in separate location.

3-302.15 Wash fruits and vegetables prior to use. -Observed stickers still intact on avocados that were actively being prepped/cut. Remove stickers during the wash process.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. -Observed multi-use bowls with visible corrosion (paint / top-layer of bowl chipping off). PIC stated bowls are only used to serve chips. -Do not use damaged bowls as food-contact surfaces. Obtain bowls/dishes with NSF certification. -REPEAT- 4-501.11 Maintain equipment in good repair. -Observed prep sink disconnecting from the wall by the back door. -Re-seal sink to the wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket stored directly above customer food in dry storage. Store employee items in separate area to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all foods in low reach-in cooler above 41F (cooked onions, cooked peppers, raw shrimp, raw mahi, raw lobster, tofu, diced tomatoes, milk, heavy cream, shredded cheese, tomato juice, pork fat). Food employee stated cooler was accidentally unplugged overnight, with all the stated items stored in cooler overnight. Food employee plugged cooler in this morning, approximately one hour prior to inspection. -CDI- PIC voluntarily discarded all the items listed above (since they were out of temperature control for over 4 hours). EHS observed ambient temperature of cooler at 36F by end of inspection. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed salsa verde, cooked peppers, cooked onions, cooked mushrooms, black bean puree, and Korean barbecue marinade held past their 7-day shelf life (prep date of 5/4). -CDI- PIC voluntarily discarded the items listed. -Observed pico in prep top without a date mark. -CDI- PIC verified prep date of pico with food employee and properly added date mark (5/10). 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 .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. -Observed multi-use bowls with visible corrosion (paint / top-layer of bowl chipping off). PIC stated bowls are only used to serve chips. -Do not use damaged bowls as food-contact surfaces. Obtain bowls/dishes with NSF certification.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.- Observed back hand sink blocked by soiled linen basket. -CDI- Basket was moved to make sink accessible. -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 tofu cooling in low reach-in cooler, tightly covered with plastic wrap. -CDI- PIC immediately moved tofu to WIC and uncovered it for rapid cooling. When cooling foods, use the WIC or freezer and keep it uncovered to allow for air flow. By end of inspection, EHS observed tofu cooling at sufficient rate to reach 41F within 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. -Observed spices/dry food stored directly below exposed vents/open ceiling. Observed missing ceiling tile above spices. Replace missing ceiling tile to prevent contamination of food beneath.

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 among multiple dishes stored as clean. -REPEAT-

4-501.11 Maintain equipment in good repair. -Observed visible buildup of ice in walk-in-freezer on floor and shelves underneath the condenser. Repair unit to prevent ice buildup. -REPEAT-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.- Observed back hand sink blocked by soiled linen basket. -CDI- Basket was moved to make sink accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed skirt steak in cold drawer and ground beef in WIC holding above 41F (see temperature chart). All other items in both units were holding at or below 41F. Ambient temperatures of both units were at or below 41F. -CDI- Skirt steak was moved in unit this morning, therefore PIC moved steak into WIC for rapid cooling to 41F or below. Ground beef had cook date of 9/21, therefore PIC voluntarily discarded the ground beef. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes stored as clean. -REPEAT-

4-501.11 Maintain equipment in good repair. -Observed visible buildup of ice in walk-in-freezer on floor and shelves underneath the condenser. Repair unit to prevent ice buildup.

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 cracked/loose floor tiles on steps in kitchen. Observed missing ceiling tile above prep area in back of kitchen, above spices. 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 dark buildup on floor underneath prep sink and 3-compartment sink. Observed dark growth on edges of hand sink in back of kitchen. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in lowboy cooler. Observed employee belongings stored among customer food in dry storage.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pan being stored inside hand sink. CDI: Pan was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed tuna being stored over cut cabbage in walk in cooler. CDI: Storage order was rearranged. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee enter in back door with gloves on then proceed to handle clean dishes without changing gloves. CDI: Food employee changed gloves and washed hands. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw fish thawing at room temperature with a little bit of water in container. CDI: Fish was placed in walk in cooler.

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

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines near dish area. Observed cracked floor tiles near walk in freezer door. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed beef over cut cabbage inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handling soiled dishes then handle clean dishes without changing gloves. CDI: Employee changed gloves and washed hands.

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 2 containers of queso at 80-87F with 15 mins left in cooling window. Items were split into smaller containers. CDI: Items cooled below 70F by end of cooling window. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 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 tofu with a prep date of 1/21. CDI: Item was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 queso cooling in large portions in an ice bath, item was not being stirred. CDI: Items were placed in smaller containers and stirred. 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 .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying dishes.

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 low grout lines in dish area.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes, then handle clean dishes without washing hands in between. CDI: Food employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near walk in cooler without paper towels. CDI: PIC changed paper towels.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans and containers with food and other debris. CDI: Items were placed to be rewashed. 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 tomato sauce and raw shrimp still above 41F with less than 30 mins left in cooling window. CDI: Items were moved to walk in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed onions hot holding below 135F. CDI: Onions were reheated to 165F. Points not escalated due to improvement from last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pico and cooked mushrooms without dates. CDI: Items were dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed tuna tartare served raw without an asterisk on the menu. VERIFICATION REQUIRED.

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 tomato sauce and shrimp cooling in cold drawers and lowboy. Tomato sauce was covered with a lid. CDI: PIC and EHS discussed cooling methods. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer with low battery signal. VERIFICATION REQUIRED.

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

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored on shelving for facility use. CDI: Items were relocated to office to be sent back for credit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna being stored over pico inside prep bottom. CDI: storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes and then proceed to handle clean dishes without changing gloves. CDI: Food employee removed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various metal pans with food debris while being stored as clean. CDI: Items were rewashed. 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 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed white beans and grilled veggies hot holding below 135F. CDI: Items were reheated to above 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed queso cooling at a rate of 0.08F/min inside a large container. CDI: Queso was divided into 2 smaller containers. 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 .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one box of single service items on floor in outside storage area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents throughout facility with dust build up. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed RTE food (Bagged mozzarella, washed produce, cilantro) stored under unwashed two (2) boxes of unwashed produce (avocados) and two (2) pineapples. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) container of bib lettuce stored in contact with shredded lettuce in side prep top in kitchen. CDI - PIC removed bib lettuce container from lettuce bin. EHS provided storage order charts to PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) small portion of reheated cooked vegetables (cauliflower) at temperatures ranging from 130 to 136 in grill side hot well. Per conversation with PIC, veggies had been reheated within the past two hours. CDI - Remaining portion of cauliflower was put on TPHC, to be disposed of within the remainder of 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 . Per conversation with PIC, main prep top is currently non functional. PIC presented documentation of ongoing repair (email with repair personnel). TCS foods within the unit are, until such a time that unit can be repaired, being maintained by ice baths. Observed two (2) large portions of cheese (shredded cheese blend and mozzarella) with portions ranging from 40F to 47F in ice baths. All other TCS foods were maintained cold. CDI - Additional ice was added to ice baths to improve cold holding. Out of temperature cheese was rotated to correct cold holding. Note: No escalation in point deduction due to noted improvement from previous inspection; PIC displayed effective active managerial control during inspection, informing EHS of out of service equipment and preparing ice baths as an effective measure. WIC cold holding was observed as effective and in compliance.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed patio door open at time of inspection. Openings of establishment shall either remain closed during service hours or be protected by some means (fly fans, air curtains, screens, etc.)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) portion of boiled eggs in water with lemon slices. Utilize ice bags, drain pans, or other barriers to prevent eggs from being stored in direct contact with untrained ice or water.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) wet wiping cloths on prep surfaces at cook line. CDI - PIC rotated cloths to readily concentrated sanitizer buckets.

4-502.13 Single-use and single-service articles cannot be reused. Observed mustard stored in single use container in WIC, previously used for peeled and washed garlic. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of to go containers at prep line with exposed food contact surfaces. All other single service articles were stored effectively. CDI - EHS inverted single service article stack to prevent potential contamination. Note: Previous inspection noted this item under 4-903.11(A)(C). EHS has changed citation to more accurately reflect observations.

4-502.11(A) Maintain utensils in good repair. Observed three (3) utensils in poor repair (two heavily chipped plastic bins, one lid on cooked chicken in WIC.) CDI - PIC voluntarily disposed of damaged utensils. Repair and replace damaged utensils and food contact equipment as needed.

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 three (3) bins, stored as clean, with sticker reside above three compartment sink. CDI - Bins were pulled for corrective cleaning.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed minor soil on inner surface of male restrooms.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two bins of RTE washed produce (cut jalapeños, prepared slaw) stored under unwashed avocados. CDI - PIC reorganized WIC storage to prevent potential contamination. EHS provided PIC with storage order guides for WIC and reach in units. 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 approximately five (5) recently sanitized plastic containers with tape and minor food debris on exterior surfaces while wet stacked, creating food contact contamination. CDI- PIC placed items in at dishwasher to be rewashed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup on interior ice chute. REPEAT. No escalation in point deduction due to some noted improvement from previous inspection. Accessible, readily cleanable portion of ice machine was observed as effectively cleaned. Establishment shall clean internal ice machine components as needed to prevent buildup.

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 two (2) portions of TCS food (Cooked cauliflower and cooked steak) kept in grill lower grill drawers to be above 41F. EHS recommends that facility keep lower quantities of food in pans to allow unit to maintain TCS items at 41F and below. Briefly observed WIC ambient temperature at 44F at beginning of inspection, with one (1) TCS food item registering at 43F (cooked chicken). All other TCS food items were observed at or below 41F. PIC explained that delivery had recently been received approximately one hour prior and items in WIC had recently been reorganized. Grill drawer items above 41F cooled in WIC. WIC ambient temperature was observed at 39F prior to end of inspection. All food items stored for cold holding in WIC were observed at 41F or below.

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. Observed effective time marking for sauces being held on TPHC. PIC described process by which TPHC was utilized effectively, but was unable to present instructions at time of inspection. CDI - EHS provided PIC with blank TPHC sheets to be filled out, maintained in the establishment, and readily presented to EHS upon request. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) bottle of concentrated QAC sanitizer held at dish rack without effective labeling. CDI - PIC labeled bottle prior to end of inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) bowl of chip salt without effective labeling. CDI - PIC pulled and relabeled working container of salt. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two back of house employees engaged in food prep activities (chopping of raw proteins, ware washing) without effective hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) recently sanitized plastic containers pans wet stacked on drying racks. CDI - EHS separated out wet stacks to improve air drying.

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 one (1) stack of to go containers at prep line with exposed food contact surfaces. All other single service articles were stored effectively. CDI - EHS inverted single service article stack to prevent potential contamination.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster without drain plug in place. Contact waste management company to replace missing drain plug.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer concentration at dish machine was reading 0ppm on test strip. Sanitizer at dispenser was empty and needed to be replenished. CDI-Sanitizer replaced and registered on test strip 50-200ppm. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup on ice machine divider.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. One cambro of breader observed without label.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic cup without handle stored in food, being used to scoop from food. Ensure that scoops stored in food containers have handles that remain out of food.

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 compartment sink faucet.

6-303.11 Provide required lighting intensity. Bulb in walkin freezer is not working. Replace to provide at least 10 foot candles of light.

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 a few metal food pans with leftover food debris. CDI-PIC placed items in at dishwasher 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 top layer of foods kept in lowboy drawers to be above 41F. Recommended that facility keep lower quantities of food in pans to allow unit to maintain TCS items at 41F and below. Food that above 41F was cooled in walk-in or immediately reheated above 165F for hot hold. ** Much improvement since last inspection. Many units have been replaced and units are working properly.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: 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 guac with fresh tomatoes and pico de gallo prepped this morning in walk-in still above 41F and tightly covered. CDI-Items were vented to allow active cooling. Improvement since last inspection**

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 one ROP packaged tuna thawed in reach-in unit with packaging still in tact.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed minor rodent droppings on floor under inside bar area. PIC stated that they are aware of issue and pest control treats twice per month and that issue has improved.

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 tubs with food residue and debris in bottom that holds cleaned equipment and utensils.

5-501.115 A storage area and enclosure for refuse, recyclables, or returnable shall be maintained free of unnecessary items and clean. Observed garbage on ground around dumpster. Dumpster area is shared with entire complex. Keep working to maintain dumpster area to prevent pest harborage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee book bag stored on top of stored utensils on shelf in kitchen.

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 left prep unit not holding TCS foods above 41F. Most foods in unit had recently flipped during lunch rush.These items and new items in unit were placed on ice bath in prep top. Other foods in unit more than 4 hours were discarded. Temp possibly not holding due to prep lids being in poor repair and also being left open during rush hours. Maintenance stated that unit needs to also be pulled out from wall to allow ventilation and air flow. Foods in top of prep across from grill were above 41F due to food being held in metal pans above fill line/overfilled. Items in this unit are also sitting in ice bath. Food below fill line was temping below 41F and food above fill line above 41F was discarded. TCS foods in walk-in unit were observed to be above 41F. During beginning of inspection walk-in ambient air temperature was 46F. About 30 minutes later ambient air temp dropped to 39-41. PIC called refrigeration repair to come on site during inspection. Air flow is possibly restricted due to volume of food kept in walk-in or temperatures rising due to door being opened during busy hours of operation. Cooling of hot foods in unit on ice baths may also be affecting temperature. Right before and during maintenance walk-in was 38F. Items now still above 41F are discarded. Verification required by 6/12/22. REPEAT VIOLATION.

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 Facility has written procedures for keeping TCS sauces on prep unit on 4 hour TPHC but observed no time marking indication of removal from cold holding. These sauces are consistently kept on pan above fill line in prep top and food does not maintain 41F and below also due to thickness of plastic squeeze bottle. CDI-Items were discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Queso and white beans sitting on ice - (ice was below food fill line) - to cool in walk-in unit. Items were 40 minutes from first 2 hour cooling threshold. White beans were at 104F and Queso was at 74F. Water and more ice was added to ice bath so that ice met fill line of food. Checked temperatures again and cooling rate was still too low. Ice wands were also placed into food. After ice wands were implemented food began to drop temperature quickly. Also discussed cooling methods again with PIC and portioning foods into smaller metal pans to facilitate cooling. Verification required by 6/19/22

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on prep surfaces throughout facility.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowl resting in food without handle resting in chip container. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked on clean storage shelving.

4-501.11 Maintain equipment in good repair. Top of prep unit is badly damaged and taped. Observed metal shelving in walkin cooler rusting. Left prep unit lids are in poor repair and not fully closing/off hinges. Instead of ordering new lids, facility has ordered 2 new prep units for kitchen. PIC showed EHS invoice for both units that are on back order. Units had been ordered back in April. REPEAT. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed several cracked lids for food containers.

6-303.11 Provide required lighting intensity. Bulb in walkin freezer is not working. Replace to provide at least 10 foot candles of light. Facility has ordered new light for unit but has not arrived to facility yet. Observed invoice. REPEAT. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed some dust buildup on ceiling intake vents.

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 version of health policy in employee manual missing the second species of Salmonella. It did include reporting and exclusion information. The Health Dept poster does have both types of Salmonella listed. Between the two, the facility has the information so no points deducted. Left a hard copy of the most current Employee Reporting Agreement on site.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. At last inspection, inspector emailed a copy of a vomiting and diarrheal plan. It could not be located. A hard copy of the plan was left on site with the PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed white beans at 85F. Per cooling log, it has been over 2 hours since cooling began. Discarded voluntarily. Black beans were not properly cooling but were within the time frame to correct so they were divided into smaller containers. See Cooling Methods violation.

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 Observed same violation as previous inspection. Unit across from griddle: Tomatoes and Korean slaw were double panned and above 41F. Slaw was moved to the walkin cooler to rapidly chill and tomatoes were discarded voluntarily. Crema and ranch squeeze bottles were sticking up out of unit and above 41F. These are large squeeze bottles. I recommend moving to smaller squeeze bottles so the lid of the prep unit can adequately close. These were placed in an ice slurry in the prep unit. Ice must come up around the bottle where the top of the food is. Korean slaw under this prep unit was 44F and salsa verde at 44F and slaw at 46F. They were voluntarily discarded. Tall refrigerator for servers: salsa verde at 53F, salsa at 47F, guacamole at 47F, pico at 46F. Unit was holding large container of salsa at 40F. These items had been prepared so items had been sitting out. They are used very quickly. Emailed TPHC procedures if they choose to go that route. Prep unit beside server cooler: lettuce at 45F, pico containers at 45F. Discarded lettuce voluntarily and pico went to Walkin to rapidly cool. Tall refrigerator next to prep sink: raw chicken at 44F and raw fish at 43F. This unit is constantly being opened and these items are taken in and out. Low boy cooler: cooked beef 45F, chicken strips 45F, cooked cauliflower 44F. Items were moved to walkin to rapidly chill. In each of these units all other foods were at or below 41F. Units are working. Anticipate it is procedures that need to be changed. Recommend moving to metal pans instead of the plastic containers. Return visit required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of cleaners in the kitchen unlabeled and 2 bottles of sanitizer at the bar unlabeled. All labeled during the inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 numerous items improperly cooling. Black beans and white beans were in large plastic containers. They were on ice and an ice wand was being used but there was just too much product for them to properly cool. Discarded white beans (over 2 hours out above 70F) and black beans separated down into 4 containers and placed back in the ice bath. Observed salsa and guacamole (with tomatoes) made today large plastic containers and lidded above 41F. PIC advised they had been made less than 4 hours ago. Salsa and guacamole was moved to shallow metal pans and left uncovered. Observed lettuce prepped today in the prep unit above 41F. Ensure it is cooled in the walkin cooler before placing in the prep unit. It was moved back to the walkin cooler to rapidly chill.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a measuring cup submerged in marinade. PIC advised this should not have been in the marinade and he removed it.

4-501.11 Maintain equipment in good repair. Top of prep unit is badly damaged and taped. PIC advised another top is on order. Observed metal shelving in walkin cooler rusting. Remove old, dark caulk from dish machine area and recaulk.

6-303.11 Provide required lighting intensity. Bulb in walkin freezer is not working. Replace to provide at least 10 foot candles of light.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met - Maintenance person working on a refrigeration unit had placed maintenance tools on top of a container of chips. PIC shall ensure all maintenance personnel and other visitors to the food establishment comply with the Food Code. Maintenance tools shall not be stored where they can contaminate food. 0 pts.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - PF - Establishment's employee health policy denotes "salmonella spp". Employee health policy must include both salmonella typhi and nontyphoidal salmonella. CDI - Sample health policy form with both types of salmonella emailed to PIC. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written policy regarding the cleanup of vomiting and diarrheal events. CDI - PIC emailed sample policy regarding the clean-up of vomiting and diarrheal events. 0 pts.

2-301.14 When to Wash - P - 2 employees observed coming back from outside and 1 began handling onions and 1 went into the walk-in cooler. Employees must wash hands when re-entering the establishment from outside. CDI - Manager informed of hand washing violations and both employees were coached and instructed to wash hands.

3-501.14 Cooling - P - Ground beef was cooling in deep metal pan in walk-in cooler. Ground beef began cooling at 4:15PM and measured 75-85F at 6:15PM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Ground beef discarded. 0 pts.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Pans of cole slaw and cut tomatoes in sandwich cooler top measured 52F and 59F. Units were double panned. Containers of guacamole with cut tomatoes and pico in upright cooler both measured 45F. Ambient air temperature of upright cooler was 45F. TCS foods in cold holding must measure 41F or less. CDI - Cole slaw and cut tomatoes were moved to walk-in cooler as the sandwich cooler was stocked at 4PM. Items in upright cooler were stocked at 5PM. Establishment is going to use time as a public health control for the TCS foods in the upright cooler today and discard them within 6 hours from 5PM. Establishment emailed TPHC form. VR - Verification required within 3 days to verify upright cooler has been repaired. Half credit taken due to improvement from last inspection.

7-102.11 Common Name - Working Containers - PF - Sanitizer bottle at bar did not have label. All toxic chemical bottles must be labelled. CDI - Bottle labelled by PIC. 0 pts.

3-501.15 Cooling Methods - PF - Repeat - Ground beef cooling in deep pan in walk-in cooler. Tomatillo sauce bottle cooling in upright cooler at 73F. Boiled eggs and salsa both cooling in make tops. TCS foods shall be cooled in equipment designed to rapidly cool foods, such as a freezer or the walk-in cooler. TCS foods shall also be cooled in shallow pans or small portions. CDI - Ground beef measured 85F after cooling for 2 hours so it was discarded. Tomatillo sauce moved to walk-in cooler and measured 60F at 2 hour mark. Boiled eggs and salsa both moved to walk-in cooler and were down to 42F by 6:15PM.

3-302.15 Washing Fruits and Vegetables - C - Cut avocados in sandwich cooler top still had stickers on them. Fruits and vegetables must be washed thoroughly with water prior to use. Remove stickers when avocados are washed. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Some metal pans stacked while wet. Utensils shall be adequately air dried. Do not stack up clean utensils until they are dry. 0 pts.

4-201.11 Equipment and Utensils - Durability and Strength - C - Lime squeezer is badly chipping coating. Discard and replace lime squeezer. 0 pts.

6-305.11 Designation - Dressing Areas and Lockers - C - Repeat - Employee purses and clothes stored on top of bags of clean towels. Employee jackets and back packs hung up in dry storage area contacting some cans of food. Employee cell phone sitting on container of dry wasabi powder. Employee personal items must not be stored where they can contaminate food or clean linen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed several oven racks stored directly in front of the hand sink. CDI- Items were removed by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple containers of TCS foods cold holding over night above 41 F inside WIC. Ambient temperature observed at 55 F. See temperature chart. CDI. PIC voluntarily discarded all products. Observed 2x reach in coolers across from cook line & both salad flip top coolers holding products above 41 F. CDI. Large container of guacamole from 6/28 (cooler), container of salsa (cooler), small container of boiled eggs and diced tomatoes (flip top) all prepped at 9a were voluntarily discarded by PIC. 1x small container of diced tomatoes & 1x tomato sauce from flip top on cook line were placed in an ice bath in low boy unit & after 45 minutes products cooled to 41 F. Establishment has voluntarily closed for repairs to WIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed container of sautéed peppers with expired date of 6/21. CDI. PIC voluntarily discarded product. 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 1x tray of roasted mushrooms & 2x tray of roasted onions with out date mark on speed rack inside WIC. CDI. PIC unable to determine dates, items voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container full of cut lettuce cold holding in cold drawer at above 41 F. PIC stated that the cut lettuce is usually placed in an ice bath; this was not observed during today's inspection. CDI. PIC provided ice bath; product began to decrease to 41 F. No escalation in points due to improvement.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility. EHS advised PIC to increase pest control methods.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed black build-up on walls of ice machine.

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 vent beside WIC 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 employee personal belongings stored beside utensils on drying rack station & stored beside products in dry goods room.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands at a hand wash sink that had no soap available. CDI-Discussion with the employees about proper hand washing techniques. Employee washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed missing soap at the hand wash sink near the fryers. CDI-Soap was provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored above ready to eat items in the main flip top cooler. CDI-The salmon was moved to the bottom shelf.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed empty bottle of chlorine sanitizer at the dish machine. Facility was actively using the dish machine. CDI-A new bottle was brought out and the machine was primed properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the fryer tall reach in cooler, and the salad flip top cooler holding product above 41F. CDI-All items were pulled and moved to the walk in cooler for rapid cooling. REPEAT. *First time repeat violation. Points kept the same.

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 hard boiled eggs and chopped lettuce cooling in the salad flip top cooler. CDI-The items were moved to the walk in cooler. REPEAT.

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 steak, chicken and queso that did not cool to 41F or below within the 6 hour cooling time frame. A VERIFICATION VISIT WILL BE MADE TO ENSURE PROPER COOLING TIMES ARE BEING MADE.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed main flip top cooler, and the left tall reach in cooler at the salad station holding above 41F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY COLD HOLDING OF THE UNITS.

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 steak, chicken, and queso cooling in containers too large to properly facilitate cooling times. CDI-Discussed using smaller pans and thinner portions for proper cooling.

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.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no hot water running at the front bar hand sink and the hot water at the kitchen hand sink. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE HOT WATER UNDER PRESSURED IS PROVIDED

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cleaning needed to the ground outside in the back storage area, especially around the sides of storage sheds and trees area. Have cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a large container of chips stored directly in front of the hand sink. CDI-The chips were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink to the outside bar. CDI-Paper towels were provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed seared tuna stored uncovered and on top of bags of tortillas in the taco cooler. CDI-The tuna was removed to another location. Observed raw chicken stored above raw steak in the walk in cooler. CDI-The two items were rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several drop pans with food debris buildup stored on the clean equipment rack. CDI-All pans seen with buildup were sent back to the dish machine for washing, rinsing, and sanitizing. The manager will also speak with their cleaning crew to ensure proper cleaning and sanitizing is taking place. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of cilantro being used to prop the back door open. CDI-The cilantro was moved. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed burned out lights in the dish room area. Have replaced.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks on the prep counter, and an orange gatorade in the prep cooler. CDI-The two drinks were quickly discarded and the gatorade was removed. REPEAT. *Drinks are acceptable as long as they are kept covered and stored in a manner to prevent cross contamination.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on two plates at the prep line. CDI-Both plates were moved back to the dish machine for washing, rinsing, and sanitizing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three kinds of chicken, fish, and tofu hot holding below 135F. CDI-All items were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, salsa and guacemole holding above 41F in the left tall reach in at the salad station. CDI-It was determined that the items had been repeatedly moved out of the unit to be used and has raised in temperature. The product was moved to the walk in cooler for rapid cooling. 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 pineapple salsa cooling with a tightly fitted lid in the walk in cooler. CDI-The lid was removed. REPEAT.

3-501.13 Use approved thawing methods. Observed steak raise above 41F in the thawing process. CDI-The product was moved from the prep sink and placed into the walk in cooler.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a simple syrup being stored on the ground in the bar area. CDI-The container was placed onto the counter.

4-501.11 Maintain equipment in good repair. Observed damaged metal on the sink at the dish machine. The compartment is no longer sealed and is in need of welding or replacing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink (water in a screw cap bottle) stored on shelving above prep sink in back of facility. CDI: Drink discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items (see temp charts) throughout facility holding between 42F and 45F. PIC stated that items likely lost temperature due to flip top lid being open all throughout lunch. CDI: All out of temperature items were removed from holding and sent to walk in unit on ice to facilitate rapid cooling to 41F. REPEAT. Note: As this was the facility's first inspection under the new 41F cold holding parameter, points were not deducted for the above violation, despite it technically being a repat violation. If cold holding violations are observed in the future, points will be deducted.

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 lettuce and mushrooms prepared earlier today cooling in units rated for holding. CDI: Both items sent to walk in unit (on ice) for rapid cooling to 41F.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on shelf above chips at prep sink on cook line. CDI: Beverages moved to an area where they would not contaminate food for restaurant.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottles for front of house reading less than 200 ppm QAC. All sanitizer in back of house, as well as dish machines were at the correct concentration and PIC stated that he had just made the bottles this morning. CDI: Bottles dumped and filled with sanitizer reading 200 ppm QAC. EHS recommended checking concentration every 2 hours to ensure compliance. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce holding at 50F in cold drawer in salad unit. CDI: Lettuce discarded. Note: All other cold temperatures were in compliance and facility has made great progress with cold holding compliance, thus points were not escalated to reflect the improvement. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer supply at three compartment sink for automatic feeder. CDI: PIC mixed sanitizer manually and created the necessary concentration of 200 ppm QAC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed aiolis and salsa overstacked in flip top unit across from grill holding at 78F and 49F respectively. CDI: Aiolis voluntarily discarded and top portion of salsa removed to be cooled properly. EHS recommended placing aiolis on TPHC and provided template procedure.

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 grilled onions from 08/07 in reach in unit. CDI: Onions voluntarily discarded. Facility has shown improvement (only one expired item compared with multiples in the last inspection) since previous inspection and points were not escalated accordingly. 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 cut tomatoes and boiled eggs with lemon slices cooling in a flip top unit rated for holding. CDI: Both products were vented, removed from holding units and placed into walk in to facilitate rapid cooling. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket on expo line reading less than 100 ppm QAC. CDI: Bucket refilled with sanitizer reading 200 ppm QAC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans on drying rack above three compartment sink. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service take out utensils displayed with food contact surface facing up. CDI: Products inverted. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips for QAC sanitizer and chlorine sanitizer at bar area expired. VERIFICATION REQUIRED within 10 days to determine compliance.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink in the form of screw cap bottle stored on shelving above meat prep sink. CDI: Drink discarded. Enesure employee

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 several cooked proteins, carmelized onions, and heavy cream with no date labels. CDI: PIC had all items labelled with proper prep dates (06/04 for all). 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 avocado mayo cooling in tightly covered container in reach in unit on cook line at 70F. Observed rice cooling in covered containers at 51F. CDI: Avocado mayo vented and sent to walk in for proper cooling and rice discarded due to employees not following proper procedures for restaurant.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can comingled with cans for use in restaurant. CDI: Can removed and placed in office for credit. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on drying rack. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service take out utensils displayed with food contact surface facing up. CDI: Products inverted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in warewashing area in need of cleaning. (Same rule number, but different violation, therefor item is not a repeat).

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front hand sink being blocked by storage containers of tortilla (being fried) on pallets with no wheels. Observed minor debris in back hand sinks. CDI PIC moved items blocking hand sink and will review with food employees that hand sinks are only for washing hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over containers of RTE pickled cabbage. CDI PIC rearranged cooler and provided storage chart. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on equipment, strainers, food processor, multi-use utensils etc. Overall as a whole food contact surfaces have improved since last inspection; however strongly recommended to develop a SOP. Points dropped do to overall improvement. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items holding in flip top unit above 45 degrees. PIC stated that unit had been unplugged from last night. CDI All items discarded and rechecked to ensure unit working at end of inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed buttermilk date marked for 3/13 and heavy cream with no date marking. CDI Items were discarded.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans comingling with nondented cans. CDI PIC placed damaged cans to the side to have sent back to wholesale.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Make sure to spread out so sanitizer will work effectively.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing such as spray arms, basins, baseboards etc shall be cleaned prior to use, as often as accumulation occurs or every24 hours. Observed clogged spray arm nozzle in ware washing. Make sure to increase cleaning frequency.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris on sides of equipment back line (dessert cooler); observed plastic wrapped around sides with food debris. Make sure to increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor food debris on walls around prep areas and dusty ceilings over food line. Make sure to increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions being stored on dry storage rack. Make sure to have a designated area for food employee personal possessions.

5-202.12 Provide at least 100F water at handsinks. -Pf- Observed cookline hand sink at 68F. PIC stated one of the boilers cut off. CDI- Before the end of the inspection EHS observed hot water at this hand sink at 156F.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce stored above bagged washed produce. EHS did not observe any physical contamination. CDI- PIC re-arranged the storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed sticker residue and minor food debris build up on all pans stored on the clean storage rack. CDI- All pans were removed from rack and put at the dish pit to ensure they are cleaned properly. Facility has been encouraged to develop a risk control plan (RCP) to adress this repeat violation. A VR will occur no later than 12/17/17 to ensure all food contact surfaces are clean to sight and touch. EHS will also verify a RCP developed by the facility.

6-501.111 Keep the premises free of insects, rodents, and other pests.-REPEAT- Observed fruit flies in the bar area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of resurfacing or replacing do to deep cuts and grooves.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF- Observed no manager present with a certification in a food protection managers course during the start of the inspection. PIC arrived towards the end of the inspection. Work towards getting more managers certified in a food protection managers course.

2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed several employees don gloves without washing their hands. CDI- EHS re-educated employees on when to wash hands. CDI- After instruction EHS observed proper hand washing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed back hand sink paper towels not dispensing. CDI- PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed three buckets of sanitizer in the kitchen at 50 ppm QUAT. Also observed two spray bottles at the bar at 50 ppm QUAT. CDI- PIC changed the buckets, bottles and brought the concentration up to 200 ppm QUAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed sticker residue and minor food debris build up on all pans stored on the clean storage rack. CDI- All pans were removed from rack and put at the dish pit to ensure they are cleaned properly. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed black residue on the ice machine shield. Clean as often as needed to ensure the build up does not occur.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed one bottle of sanitizer not labeled. All other sanitizer labeled. CDI- PIC labeled the sanitizer bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed fruit flies throughout the facility.

4-501.11 Maintain equipment in good repair.- REPEAT- Observed broken handles on low boy cold hold drawers. Also observed split gaskets on cold holding equipment throughout the kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed food debris build up on cold holding equipment handles and gaskets. Also observed food debris build on storage racks. Clean as often as needed to prevent and reduce the build up.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.- Observed dumpster area in need of cleaning do to items and litter accumulation.

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 some grout in need of replacing on some of the floor tiles near the stairs. The missing grout is causing for loose tiles and water accumulation in this area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed floors in hard to reach areas in need of cleaning do to minor food debris build up. Also observed a few ac/heat vents in need of cleaning do to dust build up.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed 5 pans of steak being seared or not cooked fully and being cooled down. CDI- All items were discarded. Note: EHS will work with the facility to get approved for noncontinuous cooking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed pico, salsa, and cheese all above 45F. See temp chart. CDI- all items were discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed several steak items on the menu that are cooked to order without an asterisks. Facility printed 50 paper menus with correction. However, a VR will occur no later than 7/8/17 to ensure official menus are corrected.

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

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - REPEAT- Observed several boxes stored on the ground of the outside storage.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed reach in cooler handle broken.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed several units of cold holding equipment and cookline equipment with minor food residue build up. Clean items as often as needed to reduce and prevent build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT 1.5pts- Observed several knives and pans stored clean with food debris build up. Also observed a veggie dicer with food debris build up and stored clean. CDI- PIC moved all items to dish pit to be properly cleaned.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P 0pts- Observed beef steak cooked to 137F and then cooled down. PIC stated the steak is reheated to 165F at time of service. It is unknown at this time if the beef steaks are whole muscle. Provide documentation that the steak is whole muscle before continuing this practice. Must fully cook steak to 145F prior to cooling. VR will occur no later than 3/17/17 to verify the steak is in fact whole muscle.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 0pts- Observed fish (118) and shrimp (130) below 135F. CDI- PIC reheated items to 165F

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- 1.5pts- Observed ceviche 2/28 and tofu at 45F and dated for 3/2. CDI- Both items were voluntarily discarded by the PIC. 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 salsa (40F) in a reach in without a date mark. PIC stated it was preped a couple of days ago. CDI- PIC was able to back date item. -1.5pts-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 0pts- Observed two spray bottles of chemicals not labeled. CDI- PIC labeled the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed doors opened in the bar area that is conected to outside dinning area. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants in kitchen area. -1pt

3-307.11 Protect food from contamination sources not specifically noted by code. 0pts- Observed both bar ice chests not covered. Ensure these ice bins are covered when not being used.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 0pts- Observed an employee on the cook line, cook and cut RTE food without a beard guard.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. 0pts- Observed a pile of soiled cloths on the flip top prep line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0pts- Observed several wet stacked pans.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 0pts- Observed single use items in the outside storage room on the ground.

4-501.11 Maintain equipment in good repair. 0pts- Observed reach in cooler handle broken and duck tap used to cover broken handle. PIC stated the replacement is on order.

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. 0pts- Observed food debris build up, on the floor, in the dry storage room.

Observed: The kitchen dish machine not primed and dishes being ran through. Slicer and slicer components dirty. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P COS by priming dish machine and bringing soiled items to dish macine.

No Points Deducted: Was told that beef steak is cooked to ~135F and then cooled down. Then the steak is reheated to 165F at time of service. It is unknown at this time if the beef steaks are whole muscle. Provide documention that the steak is whole muscle before continuing this practice. Must fully cooked steak priopr to cooling. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed: The interior and exterior of of some coolers and equipment dirty. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

No Points Deducted: Observed: Mixing valves in restrooms set to the cold position. 5-103.12 Provide water under pressure to all fixtures.-Pf CDI by adjusting mixing valves.

Observed: Flooring dirty behind cabinets in bar area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled outside of metal pans with sticker residue and food debris present in direct contact with food contact surfaces of the next pans. Observed plates and bowls stored on top of the hot serving line with food debris present in the food contact surface. CDI - PIC removed soiled containers and sent to dish room for rewashing. REPEAT -3-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed plastic containers in the reach in and walk in with dates that appear to be altered. CDI - PIC relabeled and instructed staff not to mark over the existing dates. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the counters. Keep in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed buckets with wiping cloths present stored on the floor on the inside and on the outside. Keep off the floor if wiping cloths are present. -.5-

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC without active managerial control of kitchen who is an employee of the facility for less than a month. Handwashing, personal cleanliness, handwashing sinks accessible, cold holding, cooling methods are all violations today. Facility has also submitted an application for Noncontinuous Cooking, of which the PIC has no knowledge. VR required no later than 08/26/2016 to verify the PIC has active managerial control. -2-

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 food employees handle soiled equipment handles, hand dispense food and then go out of the kitchen with the same soiled gloves on. Employees attempted to continue food prep with soiled gloves. CDI - PIC stopped all food employees and instructed handwashing after hands are soiled, even if gloves are used. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in the basins of two handsinks in the kitchen. CDI - PIC instructed food employees not to use handsinks to dump food and handsinks were cleaned. -2- REPEAT 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed both bar sinks without hand soap. CDI - Pump soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed outside bar sink without paper towels. CDI - Paper towels placed at sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked pans stored as clean with food debris present on the drying rack and ice wands not wrapped stored directly on the freezer shelf. CDI - Pans washed again and ice wands cleaned and wrapped. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce stored outside of the grid in the flip top at 54F. CDI - PIC voluntarily discarded. -3- 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 queso cooling in the walk in cooler in deep portions and water that was an ice bath. Make sure cooling starts at 135F and then start the ice bath and ice wand. -1- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooling vegetables stored on speed rack under dripping condenser. CDI - PIC covered the speed rack with a sheet pan on the top, protecting the whole rack from the drip. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wrist watch on food employee who had to be instructed twice to remove it from the arm while preparing food. CDI - Watch removed. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths in the bars. Keep in sanitizer solution while not in use. -0-

4-904.13 (A) Preset Tableware - C Preset tableware shall be protected from contamination by being either wrapped, covered or inverted. Observed exposed eating portion of silverware exposed in tableware presets. Wrap the eating portion instead of the handle or wrap the entire utensil to avoid contamination. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toilet paper stored in a bin directly on the floor under the sink in the women's restroom. Elevate at least 6 inches off the floor. -0-

2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager on site.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed items in hand sink at bar and cook line. Thermometers rinsed in hand sink. Do not store any items in hand sink and never use hand sink for any purpose other than washing hands. CDI- through verbal correction

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishmachine sanitizing at 0 ppm chlorine. Machine was difficult to get primed, may need servicing. Check for proper sanitizer concentration with test strip. CDI-Dishmachine sanitizing at >50ppm chlorine. Need quat test strips.

3-501.14 Cooling - P Observed white beans in deep containers with insufficient ice at 135F. Queso in cooler for more than 2 hours with insufficient ice at 80F. **3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P CDI-Queso reheated to 165F and cooling process started over.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed large flip top unit on cook line with TCS food 48-67F. **3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P CDI-all TCS food in cooler disposed of.

3-501.15 Cooling Methods - PF Observed improper cooling methods. Cooling deep containers of queso and white beans and beef marinade/stock with insufficient ice and no temperature checking to see if food cooling on time. CDI- verbal correction

4-302.12 Food Temperature Measuring Devices - Observed no working thin probed thermometer. Important for checking food temps (see #20) or cooling (see #18). Dial top was finally located. **4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Verification Required.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoop storage in very slimy scoop holder. CDI-holder sent to dishmachine.

5-501.113 Covering Receptacles - C Observed dumpster doors open. Keep doors closed. Excessive grease on grease container lid. **Keep area clean. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed coffee cup over clean drain board exit from the dish machine. CDI - PIC stated this was left by a plumber and voluntarily discarded cup. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsinks in both bars used as dump sinks. CDI - PIC removed mesh mats and cleaned both sinks. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in low boy cooler at 48-52F. CDI - PIC voluntarily discarded lettuce and instructed employees to cool in walk in prior to placing in cold holding. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory present on menu without asterisk leading back to items that are cooked to order or undercooked. Remove consumer advisory from menu, as verified on the menu template viewed during VR. -1- REPEAT

8-103.11 Provide the required information to obtain a approval to the regulatory authority.-Pf PIC states they are currently non-continuously cooking chicken wings. Apply for approval from the MCHD for this process. Do not cook longer than 1 hour for initial cooking time, reheat must reach 165F and label/treat non-continuously cooked wings as if they are a raw product. Documentation given today for approval. VR required no later than 02/26/2016 for process and procedures. -.5-

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 knife stored on cutting board under cleaning brush. CDI - PIC instructed removal of brush and cleaning of knife and cutting board. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed flatware wrapped with eating surface exposed and placed on tables and bar as pre-set silverware. Wrap the eating surface, leaving the handle available. -.5-

4-501.11 Maintain equipment in good repair. Observed split seam along the edge of the pre-rinse sink basin. Repair. -0-

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 walls of the dish machine. Clean inside. -0-

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 two employees use wet wiping cloth, wring it out and then return to food prep. CDI - PIC had both employees wash hands properly and then put on new gloves. REPEAT -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in outside bar dispenser. CDI - PIC placed roll inside dispenser. -0- 5-202.12 (C) Handwashing Sinks, Installation - PF Provide at least 15 second on metered faucets for active handwashing. Observed metered faucets staying on for 5 seconds in women's restroom. Have both women's restroom faucets adjusted to meet the required 15 seconds flow without reactivation. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing asterisks. No items are denotes as being prepared undercooked or cooked to order, although reminder and disclosure are present on the bottom of the menu. Menu is in final stages. Mock up should be available at time of VR. -.5- VR required no later than 11/30/2015

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on prep table between uses. Keep below food prep surface while not in use. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of taco sauces, as well as seasoning shakers without labels. Label these with the common name of the item. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats present in kitchen, dish room and in both bars. Control insects using products appropriate for restaurants and maintain regular pest control regimen. -0- REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep table. Keep inside sanitizer solution between uses. -0- 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket with sanitizer cloths present stored on the floor. Keep buckets with wiping cloths present off floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on the drying rack near the two prep sinks. Use pyramid stacking or other method to facilitate air drying. -.5- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed wrapped flatware with eating surface exposed instead of handle. Keep handle available for handling without contaminating the eating surface of the other utensils. -0-

5-402.13 Maintain sanitary sewage system.-P Observed water coming up to the level of the floor drain in the dish room, under the dishwasher prep sink and under the prep sinks near the walk in cooler. CDI - PIC cleared line so that water level flowed. Turned on all faucets for one minute to determine if blockage was cleared. -1-

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 buildup around vents and HVAC covers. Clean ceiling and vents. -0-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC not able to name symptoms or illnesses that are required reportable illnesses. CDI - Instructed PIC about five major illnesses and symptoms. -1.5-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wash hands and turn off faucet with bare hands. -2- 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 employees wearing gloves throughout the kitchen and performing multiple tasks with the same gloves on in different areas of the kitchen.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand soap at rear handsink, but not dispensing. CDI - PIC unclogged nozzle. -0- 5-202.12 (c) Handwashing Sinks, Installation - PF Observed metered faucet staying on for 6 seconds in the women's restroom sink. Have sink adjusted to stay on for 15 seconds or more before needing reactivation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils hanging on the side of drying rack with buildup present on the food contact surface. CDI - PIC moved items to dish room for cleaning. -3- REPEAT

3-501.13 Use approved thawing methods. Observed thawing seafood under running water at 74F. Use cold water when thawing. -.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the bar near the dump sink. Maintain plumbing and pest control maintenance schedule. -1-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloth stored on cutting board. Move cloth to sanitizer solution between uses. -0- REPEAT 3-304.14(E) Store sanitizer containers used for wet wiping cloths off 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 tongs stored on soiled oven handles. Moved to hot water at or above 135F to be stored on stove eye. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet-stacked on drying rack. Use pyramid stacking or other method that facilitates air-drying. -0-

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on duty upon arrival.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep surface on cook line. CDI by discarding.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Use paper towel or other effective means to turn off faucet at hand sink. Observed employees use bare hands to turn off water. CDI by instruction.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at both sinks in women's restroom 78F and right sink in men's restroom up to 93F and immediately go down to 70F. Verification required. 5-202.12 Automatic sensors on hand sinks must remain on for a minimum of 15 seconds without reactivation. Observed both sinks in women's restroom on for about 5 seconds. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many dirty metal pans, onion slicer, condiment bottles etc. CDI by placing at dish machine to be re-washed. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed several bottles of quat sanitizer with 0ppm. CDI by emptying and refilling from dispenser. Observed dish machine in kitchen dispensing 0ppm. CDI- PIC primed machine and ran several times until properly functioning. .2663 All utensils must be properly washed, rinsed and sanitized with in the confines of the permitted facility. Observed dish machine at outdoor bar. Discontinue use and remove.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed large container of black beans 49F and large container of queso 49F both made yesterday in walk in cooler. CDI by discarding both items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of sliced cabbage, coleslaw, cooked mushrooms, cooked jalapenos, cooked chicken wings, grilled peppers and onions in units on line without dates. Observed several items (rice, queso) labeled with tomorrow's date incorrectly. CDI by dating or discarding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple spray bottles of sanitizer and cleaners unlabeled. CDI by labeling.

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 large containers of queso and black beans in walk in cooler from yesterday. PIC states that ice baths are used for cooling. Use shallow containers and leave in ice baths for longer amount of time to facilitate.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed towel on prep surface at cook line.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed residue in bottom of container used to store ice scoop near ice machine.

.2663 Outdoor Bars - Facility has added a undercounter dish machine at outdoor bar which is prohibited. Discontinue use and remove from outdoor bar.

Facility has built a storage shed on property in back of building. Maintain clean so that pests can be detetected. Observed single service items and extra items stored in shed. No food observed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed partially consumed bottled water stored on cleaned utensil shelves at dish pit area. CDI- discard water.

5-202.12 Provide at least 100F water at handsinks.-Pf : Water in restrooms 93 F maximum. CDI- adjusted water heater to provide water at 100 F or above.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink at bar used as a dump sink.6-301.11 Provide soap for handwashing at each handsink. -Pf: Observed no soap at outdoor bar area handsink. cDI- soap dispenser mounted.

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 black beans, chicken wings, diced tomatoes not date marked. CDI- PIC allowed to date mark because he knew when items were prepared.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility did not have a thin probe thermometer. Verification of acquisition required by Nov. 21.

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

.4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee at dish pit wiping down utensils with towel.