ED'S TAVERN

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 grilled chicken held on TPHC, without written procedures. Observed proper time stamp with start/discard time on chicken. -CDI- EHS provided PIC with blank procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed uncovered cucumber salad in prep top cooler, with bowl of cucumber salad placed directly on top of the exposed food. Ensure bottom of container is not directly touching exposed food. -CDI- Bowl was moved to lowboy portion of cooler. 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 of pimentos stored among cans intended for use. -CDI- PIC removed dented cans and placed in designated area, not intended for use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food (grilled chicken) stored in tall reach-in cooler above customer food. -CDI- PIC relocated employee food to separate employee cooler. -Observed employee water bottle stored on prep table surface, along with clean utensils and seasoning containers. -CDI- PIC relocated bottle to separate employee drink area. REPEAT

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. -Observed raw chicken stored above raw beef in the tall RIC. -CDI- Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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, buffalo chicken egg rolls, and an opened container of hummus held past its 7-day shelf life (all were prepped on 4/25). Observed black beans without a date mark. -CDI- PIC voluntarily discarded the salsa, egg rolls, hummus, and black beans. 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed knife store in between prep unit flip top lids. Store on clean portion of equipment. -CDI- PIC removed knife.

5-205.15 Maintain a plumbing system in good repair. -Observed leak underneath sanitizer basin of 3-compartment sink. Repair leak.

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 residue along walls behind equipment, on floor base boards, and behind dish area (dish machine, 3-compartment sink). Increase frequency of cleaning walls.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee drinks stored above customer food in tall reach-in cooler. Ensure employee belongings is stored to prevent contamination of customer food. -REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed food debris in bottom of reach in freezer and bottom of downstairs chest freezer. Observed water buildup along bottom of prep unit cooler. Clean as needed. -REPEAT-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dark residue along walls behind equipment and behind dish area (dish machine, 3-compartment sink). Increase frequency of cleaning walls.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee drink stored above customer food in cooler. Ensure employee belongings is stored to prevent contamination of customer food.

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 hard boiled eggs without a date mark in lowboy cooler. -CDI- PIC verified when item was cooked and properly added date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. -Observed wiping cloth bucket stored on the floor.

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 small plastic containers inside spices. Remove. -REPEAT-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed food debris in bottom of reach in freezer. Clean as needed. -REPEAT-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowls, containers and slicer with food debris while being stored as clean. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tater tots hot holding in fryer basket below 135F. CDI: Items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 chicken cooling at 0.02F/min inside reach in cooler covered in Saran Wrap. CDI: Saran Wrap was removed, item was placed in walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small plastic container inside buttermilk in prep top. CDI: Container was removed. 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 small plastic containers inside spices. Remove.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in bottom of reach in freezer. Clean as needed.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed queso leftover from yesterday at 124F with approx 25 minutes left in 2 hour window. Item was reheating in hot well. CDI: Item was reheated to above 165F.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of degreaser being stored on shelving over linens in basement area. CDI: Degreaser was relocated.

4-501.11 Maintain equipment in good repair. Observed missing handle on lid of prep top. 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 shelving in facility lined with aluminum foil. Remove.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed container of raw fish being stored over pretzels inside chest freezer. Both items had been removed from hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine with dark build up. Clean as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed onion rings, cooked peppers and rice hot holding below 135F. All items were sitting out of temperature on prep table or below flat top for “lunch rush”. CDI: rice and peppers were reheated to 165F, onion rings were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed buffalo chicken dip with a prep date of 7/5. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 50ppm quat.

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 sides of equipment, shelving next to stove with grease/debris build up. Clean as needed.

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 damaged flooring near fry prep top and soda machine. Repair.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink at dish area with malfunctioning soap dispenser. CDI: Batteries were changed in dispenser, soap is now available.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fish being stored over buttermilk inside fry prep unit. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cut lettuce at 44F and Philly egg rolls at 49F with 20 mins left in cooling window. CDI: Philly egg rolls were placed in freezer, and cut lettuce was moved to walk in cooler. 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 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce cooling in a container covered in plastic wrap inside prep unit. Observed large container of Philly egg rolls cooling in a container covered with plastic wrap inside walk in cooler. Observed blue cheese cooling at a rate of 0F/min inside reach in cooler in a container covered with a lid. CDI: EHS and PIC discussed cooling methods, blue cheese was placed in walk in cooler to cool. If violation occurs on future inspections a risk control plan may be implemented. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oils and sauces in squeeze bottles without labels. Label items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects near dish 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 walls throughout facility with debris. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) open bucket of pickle slices stored beneath two boxes of unwashed produce (tomatoes and cucumbers) in WIC. REPEAT 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of chicken in 2 door RIC stored directly on top of bin of uncovered chicken. CDI - EHS discussed storage order and conditions with PIC. EHS rotated pickles to storage below only ready to eat food items. PIC rotated pan of chicken to set a top lidded chicken portions. Chicken was covered with readily available film. Note: No escalation in point deduction. Storage order has improved throughout establishment; no raw animal food was observed potentially contaminating ready to eat food or produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 three (3) recently opened or prepared, unmarked TCS foods in salad prep unit (hummus, bagged spinach, lettuce bin. PIC was unable to confirm when these items were opened. Conversation with food employee stationed in kitchen confirmed these items were opened within the last 24 hours. CDI - EHS date marked these items. All other items were observed as in date and date marked. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals (warewashing detergent and sanitizer bottles) stored above three (3) boxes of single service items (toothpicks and cling film boxes) and one (1) box of sealed food (salad oil) at chemical shelving. CDI - EHS and PIC rotated sealed food items and single service articles to sit above chemicals and/or set at the adjacent dry food storage. 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 two (2) pans of partially ventilated TCS foods (premade Philly egg rolls) cooling in WIC. Observed one (1) container of buffalo dip in 2 door RIC cooling fully covered. Items were observed cooling ineffectively. Per conversation with food employees, items were prepared and placed to cool at approximately 12. CDI - EHS and PIC rotated egg rolls and dip to reach in freezer to improve cooling rates. PIC later spread dip into smaller portion to improve 6 hour cooling rate. REPEAT. Note: No escalation in point deduction due to some noted improvements. Egg rolls were cooling on curve, but were placed in freezer to verify 4 hour time limit was not exceeded for cooling. PIC worked to improve cooling of larger food portion and worked to improve cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) food employees (PIC and line cook) engaged in food preparation (Cooking raw chicken, portioning dip to improve cooling, etc.) while wearing jewelry on arms and wrists (jeweled ring and watch, respectively).

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 one (1) handle of scoop stored in bleu cheese in salad prep top stored with handle contacting adjacent mayonnaise. Observed one (1) container of hummus with spoon stored inside container, with handle contacting food. CDI - PIC rotated soiled utensils to ware washing area for corrective cleaning. REPEAT.

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 one (1) stack of single service articles (fry baskets) stored at fryer prep top with exposed food contact surfaces. CDI - EHS inverted exposed single service articles to prevent potential contamination.

4-502.11(A) Maintain utensils in good repair. Observed one (1) ice rod stored at hanging utensil storage with melted water in its interior, heavy abrasions on its surface, and unable to be unscrewed to empty water and clean thoroughly. CDI - PIC voluntarily disposed of warped utensil.

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 minor food soil on non food contact portion of ice machine shield. Observed heavy food soil build up on non-food contact portion of food thermometer at cook line.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard and primary dumpster doors open at time of inspection. CDI - EHS closed dumpster doors prior to returning to interior premises.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) box of burger patties in WIC stored above bagged spinach and French fries. Observed raw fish stored over RTE beef Quesadilla in fryer prep unit. REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) cartons of unwashed strawberries stored over ready to eat sauces in sauce RIC. CDI - EHS discussed storage order with PIC and reorganized storage units. EHS provided 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

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 three (3) undate marked TCS foods in kitchen one door RIC (two open heavy cream containers, one half RTE ham chub). PIC confirmed these items were opened within the last 24 hours (creams used to make buffalo chicken dip; sliced ham used to restock grill drawers) CDI - EHS date marked these items. All other items were observed as in date and date marked. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bucket with concentrated solution for wiping cloths stored on higher elevation shelving than sauces on two shelf work table. CDI - EHS rotated bucket to lower shelving.

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 two (2) TCS foods (house made ranch and salsa) covered in sauce RIC above 41F from earlier prep. CDI-Items were observed cooling ineffectively. CDI - PIC prepared ice baths for food items to cool more effectively. EHS provided cooling charts for ambient and 2 step cooling methods. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 two (2) containers of spice blends (blackening spices, grill side spice blend) without effective labeling. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed one (1) rolling garage style door open at back patio, without air curtain or fly fans active and bar door leading to kitchen open. CDI - PIC turned on air curtain above dining room door and closed bar door. Note: observed one (1) crawling insect at lower, non kitchen or food service storage room in recessed, lower floor storage. Pest control is advised to prevent insect entry at points of food preparation or storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees engaged in food prep (frying food items, line cooking, etc.) without effective hair restraints. Note: PIC performed minimal preparation (preparing of corrective ice bath) that did not involve working with exposed food or clean utensils while wearing wrist bands. PIC is encouraged to make sure employees working with exposed food or clean equipment and utensils have both hair restraints and nothing on the arms, wrists, or fingers, apart from a plain banded ring.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of in use wiping cloth solution at warewashing prep table under concentrated. CDI - PIC remade sanitizer with solution from 3 compartment sink.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) single use to go cup stored in cooling salsa as a dispensing utensil. CDI - EHS removed scoop and disposed of it.

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 approximately five (5) bagged, clean linens at lower floor storage area stored directly on the floor. CDI - PIC elevated bagged linens to available shelving.

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 additional cleaning needed on walls of three compartment sink and ware washing machine area. REPEAT.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed three (3) employee food items (salads in sauce RIC, coffee creamer in single door RIC) stored above food held for resale. CDI - EHS rotated employee food to lower storage.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs on middle shelf in walk-in stored with deli ham. Observed egg yolk from raw shell eggs in uncovered metal pan in reach-in unit above RTE foods. CDI-Eggs were relocated to approved storage. Egg yolks were discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw wings in prep top and egg rolls in bottom of prep reach in above 41F at breading station. Egg rolls relocated to WIC to cool. Unit temperature dial was turned down. Verification required by May 1, 2023. 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 .

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 buffalo chicken dip and pasta covered in reach-in cooler above 41F from earlier prep. CDI-Items were placed in freezer to quickly cool. Egg rolls recently prepped observed above 41F in walk-in cooler with lid fastened. CDI-Lid was vented. Observed soup sitting on prep table at 122F. CDI-Soup was placed on ice bath for active cooling. After 20 minutes, soup was 107F on ice. 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 .

REPEAT 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Replace missing/broken ambient air thermometer in breading station prep reach-in, as this unit does not have a digital ambient temperature reader on unit.

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. Label squeeze bottles of water, oil etc.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few small flies in kitchen and basement. Keep working to prevent and eliminate pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on floor in walk-in cooler. Items were recently delivered.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a couple soiled dry cloths on prep surfaces.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household blender and magic bullet on back prep table for employee use.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw wings in prep top and egg rolls in bottom of prep reach in above 41F at breading station. Chicken wings in prep top began to drop temperature quickly after leaving lid closed after lunch rush. No temperature change observed with egg rolls in reach-in. CDI- Items were placed into walk-in unit, uncovered in order to quickly cool to 41F before placing back into prep unit. Discussed with PIC who recommended to employees that less quantity of food will be kept in prep unit during lunch rush in order to maintain cold holding temperatures. 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Replace missing/broken ambient air thermometer in breading station prep reach-in, as this unit does not have a digital ambient temperature reader on unit.

5-501.115 Maintaining Refuse Areas and Enclosures - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and clean. Observed refuse and broken bottles on ground in dumpster area due to dumpster being full. Dumpster is used by other food facilities in complex as well. Recommend more frequent waste pickup. PIC stated that landlord will be obtaining lock for dumpster.

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 deep grooves and holes in floor in front of expo prep unit and in front of dish machine in kitchen. PIC still waiting on repair to be scheduled due to flooring/maintenance running behind. REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee slicing lemons with bare hand. CDI-Educated employee and notified PIC. Gloves were donned.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw eggs stored with Philly egg rolls and raw beef in walk-in cooler. CDI-PIC rearranged raw shell eggs to approved storage.

5-501.17 Provide a covered waste bin in female restrooms. One waste bin in women’s bathroom stall is missing lid.

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 deep grooves and holes in floor in front of expo prep unit and in front of dish machine in kitchen. PIC still waiting on repair to be scheduled due to flooring/maintenance running behind. Repeat.

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed strainer stored in handwashing sink at bourbon bar area. CDI-Item was moved to dump sink.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one food container with food debris and a couple others with minor sticker residue on clean dish rack in kitchen. CDI-Items relocated to dish pit to be cleaned and sanitized. Improvement since last inspection**

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Chili in steam well was observed at 117F. CDI-Item was quickly reheated to 165F and placed back into steam well after turning up unit.

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 pico de gallo placed into reach-in unit from preparation at room temperature with lid fastened. Food was still above 41F. CDI-Lid was removed and food was properly vented for active cooling. *Points not increased due to improvement.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at enclosed bar area in outer area. PIC Tim Hauser stated that area had just been treated by pest control.

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 deep grooves and holes in floor in front of expo prep unit and in front of dish machine in kitchen. PIC still waiting on repair to be scheduled due to flooring/maintenance running behind. Repeat. *Improvement since last inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items stored in handwashing sink at bourbon bar. CDI-Items removed by PIC. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwashing sink at dish pit out of soap and paper towels. CDI-Soap and paper towels were replenished.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with food debris and sticker residue on clean dish rack in kitchen. CDI-Items relocated to dish pit to be cleaned and sanitized. **Points not escalated due to improvement from last inspection, many fewer soiled dishes.

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 . Walk in cooler holding TCS foods at 43 - possibly due to ice buildup observed under condenser. PIC is making contact with owner and having maintenance/repair to walk-in. TCS food items were recently prepped today were moved to another working unit. Facility able to keep food due to prep time and cold storage space. Verification required by 4/9/22.

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 romaine lettuce that was cut an hour prior to inspection covered in plastic wrap still above 41F. CDI-Food was vented and allowed to cool quickly.

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 some squeeze bottles and containers of salt/spices in kitchen unlabeled.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needed along bottom of chest freezers in downstairs area of establishment. Observed soda gun holder with buildup at bourbon bar.

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 deep grooves and holes in floor in front of expo prep unit and in front of dish machine in kitchen. PIC still waiting on repair to be scheduled due to flooring/maintenance running behind. Repeat. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some food splatter on FRP wall paneling in kitchen.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Updated employee health policy and agreement provided to PIC via email and discussed. CDI

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 Handouts and guidance provided to PIC. CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with food debris and buildup on clean dish rack in kitchen. CDI-Items relocated to dish pit to be cleaned and sanitized.

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. Be sure that containers storing clean utensils are cleaned frequently- observed some debris and buildup in utensil storage pans. Store slicer cleaned and covered when not in use.

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 deep grooves and holes in floor in front of expo prep unit and in front of dish machine in kitchen. PIC still waiting on repair to be scheduled due to flooring/maintenance running behind.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a Snapple bottle employee beverage in wing station reach in.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed beginning build up of debris on 2 door reach in gaskets and all refrigeration inner door handles..

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 deep grooves/holes noted on last inspection still in the floor of cook's line in front of expo flip top.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser with dead batteries. CDI-The batteries were added to the dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler and the fryer prep cooler holding product above 41F. It was found that some of the items in the fryer cooler were from the walk in cooler. CDI-The refrigerator repair man came onsite to repair the walk in cooler unit.

4-501.11 Maintain equipment in good repair. Observed torn gaskets to the 2-door reach in cooler. Manager explained gaskets had already been on order. CDI-The refrigerator repairman installed the new gaskets.

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 floors beginning to develops holes to where you can see the wood flooring underneath. Have filled in or repaired to ensure that the floor is smooth and easily cleanable.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0ppm of chlorine sanitizer at the main dish machine. CDI-The manager drained, and primed the machine. The machine is now reading between 50-100ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes hot holding below 135F. CDI-The product was discarded. Manager explained the product is for their lunch special that runs between 11am-2pm.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with label that is no longer legible. CDI-The manager had the bottle relabeled. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the floors of the walk in cooler, and the bottom shelf in the reach in freezer. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the ceiling in the down stairs area. Manager explained that the issue was noticed yesterday and that they are planning on having maintenance come out to repair. REPEAT. *All plumbing noted on last inspection has been repaired. This issue is completely different from past violations. Zero points taken today.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors and organization to the down stairs area. Have cleaned and organized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown clear substance. CDI-The bottle was emptied. Explained to the manager that spray bottles must be labeled to indicate the name of the product.

4-501.11 Maintain equipment in good repair. Observed two torn gaskets to the tall 2-door reach in cooler. Have replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the glass reach in freezer doors. Have cleaned. REPEAT. *Only piece of equipment in need of cleaning of non-food contact surfaces. Very good job on cleaning. Points kept the same today.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the right faucet and right hot water handle at the 3-compartment sink. Needs repairing. REPEAT. *Points kept the same today, leaks noted on the last inspection have been repaired.

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 several burned out light bulb and two light bulb partially working in the hood vents. Needs replacing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup on the chopper. CDI-The chopper was sent back to the dish machine. REPEAT. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed less than 50ppm of chlorine sanitizer to the back and front bar dish machine. CDI-The machines were primed today and properly read 50ppm. REPEAT.

4-501.11 Maintain equipment in good repair. Observed three torn gaskets, and water leaking from the right corner of the large ice machine. Ice machine needs repair and the gaskets need replacing. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving and cookline equipment and to the floors of the walk in cooler. Have cleaned. REPEAT. *Improvement was seen on cleaning of equipment. Great job, points kept the same today.

5-205.15 Maintain a plumbing system in good repair. Observed the 3-compartment sink leaking water from the plumbing underneath. Have repaired. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors around the cook line and down stairs. Have cleaned. REPEAT. *Improvement noted on cleaning. Great job, points decreased today.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of chlorine sanitizer at the back dish machine and the bar dish machine. CDI-Both machines were primed and properly read at 50ppm afterwards. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pots with heavy buildup on the clean equipment rack. CDI-Both pots were sent back and properly washed, rinsed, and sanitized.

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 chili not cooling within the correct time/temperature requirements. The chili had been placed into the cooler 2 hours before the inspection started and was only at 85F. CDI-The chili was immediately placed into an ice bath with an ice wand to facilitate rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the fryer prep cooler, and the lettuce at the window prep cooler holding product above 41F. The fryer cooler was turned down, and the top portion of the cooler was missing a pan that helps maintain temperatures. CDI-A pan was added to the top part of the cooler and temperatures began dropping significantly, and ice was added to the lettuce. 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 chili in containers with lids that is not properly cooling foods to the correct temperatures. CDI-The chili was placed into an ice bath with an ice wand. Observed lettuce cooling in the top portion of the window prep cooler. Product must be fully cooled to proper temperatures before being placed into the top portion of a cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several dead roaches in the facility. No live roaches were seen. Manager explained that pest control comes out every month to spray.

4-502.11(A) Maintain utensils in good repair. Observed damaged gaskets to the tall 2-door reach in cooler, and to the tall reach in freezer. Have replaced. Observed a slight leak to the corner of the ice machine. Have repaired.

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 floors and fan covers of the walk in cooler, the outsides of the sugar/spice containers and the outsides of the white freezers downstairs, water buildup on the inside of the lowboy drawers, the drain cover at the back dish machine and to the inside of the tall reach in freezer. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed the 3-compartment sink plumbing leaking from the faucets and underneath. Have repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors, walls and ceilings of the facility. Have cleaned. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soiled ceiling tiles that are no longer in good repair. Needs replacing. REPEAT.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee cell phone and keys stored on the prep counter near the window prep cooler. CDI-The two items were removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 0 ppm of chlorine at bar dishwasher. Observed food debris inside container holding cleaned dishes soiling them. Observed slight pink debris buildup at ice shoot inside ice machine. CDI. The dish machine was primed to read 100PPM. The soiled dishes were cleaned and moved. Ice machine to be cleaned by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce holding at 47F in top portion of grill cooler, chopped lettuce was cut recently with the intent to serve above 41F. CDI. The PIC added ice to the lettuce and within 30 minutes the lettuce was at 37F. Repeat; half points as one item out of temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Establishment has made strides in cleaning equipment; continue cleaning green racks in kitchen as buildup on these racks are inevitable as well as inside the reach in coolers.

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.; 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 food debris at floor drain by dishwasher sink; observed food debris on FRP walls and floor behind chicken fryer cooler; Observed stained ceiling tiles in need of replacing; observed lights out in need of replacing to meet lighting requirements and to aid in cleanability in kitchen; observed floor in need of repair in front of bar handsink/dishwasher. Replace light out over ice machine. Repeat. Half points as floor by dishwasher is being repaired; the roof is being replaced (was being worked on during inspection); and a deep clean has been done.

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 Employee observed putting on hair net/touching hair with out first washing hands to then don gloves and work with food. CDI. The employee was instructed by the PIC to wash his hands after touching body and before donning gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf COMMENT: Observed no paper towels at prep line handsink. Observed no handsoap near dish machine hand sink. CDI. PIC provided paper towels and handsoap.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P COMMENT: Observed raw shell eggs stored behind avocados and ready to eat foods in the top sandwich prep cooler. Observed raw shell eggs in walk in cooler stored directly beside box of tortillas and hotdogs. CDI. The raw shell eggs were moved to their appropriate location.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary ammonia sanitizer solution in sanitizer bucket at 0 PPM. Observed quaternary ammonia dispenser providing sanitizer at 0 ppm at the three compartment sink. Observed chlorine sanitizer at the bar dishwasher at 0 PPM. CDI. The quaternary ammonia sanitizer was remade manually to 400 PPM. Chlorine sanitizer at dish machine was primed to provide 50 ppm of chlorine. PIC to call EcoLab to service three compartment sink dispenser.

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 tomato soup cooling at a rate of .38F/minute. To achieve proper cooling from 135F to 70F, it must cool at a rate of .54F/minute. Per PIC, the tomato soup had been cooling for approximately half hour when first cooling temperature was taken. CDI. Tomato soup was placed in the reach in freezer by PIC to cool to 70F in 15 minutes and product was saved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, cut leaf lettuce, black beans, boiled eggs, grilled onions, and buttermilk bath for fried items held above 41F (see temperature chart). CDI. The PIC iced down all food. They were temped at 38-40F at end of the inspection. Repeat. Full points taken. I will return within ten (10) days to verify compliance of this violation.

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 container of taco meat in low boy and pasta salad in reach in cooler made yesterday without a date mark. CDI. PIC date marked items appropriately. Repeat. No points taken at previous inspection, half points taken.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed grilled chicken held on time per PIC but not labeled with time sticker. Written procedures were also not available for review. Emailed TPHC form to the PIC to keep on record. PIC labeled chicken with start time of 11:30 AM and discard time of 3:30 PM. I will return within ten (10) days to verify compliance of violation.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed no consumer advisory for cheeseburger listed on lunch menu which is provided undercooked upon customer request. I will return within ten (10) days to verify compliance of violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomato soup cooling in bus tub with very low ice not being stirred frequently. CDI. PIC placed tomato soup in the reach in freezer to cool quickly. Soups, chili, etc are easiest to cool in half portions in an adequate ice bath, with ice water mix surrounding the entire volume of the soup container and stirred often.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label all dry spices i.e. the fry seasoning, all sauces by the grill on rack and dry items appropriately as they are not being maintained labeled. Repeat.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed hanging gasket at the downstairs white reach in freezer far right. COMMENT: Observed leak in bottom of reach in cooler. Observed deep grooves at the sandwich prep cooler cutting board that needs to be replaced or resurfaced. Observed sandwich prep cooler with a borderline ambient temperature of 40F, ensure it is properly circulating as this is the second inspection were temps in this cooler were not at 41F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris at the following: the bottom prep shelving holding sauces; wire racks throughout the kitchen; the shelving by the fryers; the bottom shelving holding chemicals; the bottom of the two door reach in cooler; all gaskets; the bottom of the inside reach in freezer; ice buildup and debris buildup in the downstairs reach in freezer left; debris on can opener; debris on outside of food storage bins; debris buildup in grill low boys; and all plumbing underneath sinks. Clean more frequently. Repeat.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.; 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 food debris at floor drains; underneath equipment; on several FRP walls throughout the entirety of the kitchen; on half walls at the bar; dust debris on large black fan causing dust on walls at the right of the reach in cooler; the mop sink floor and surrounding walls. Observed stained ceiling tiles in need of replacing; observed lights out in need of replacing to meet lighting requirements and to aid in cleanability in kitchen and underneath hood; observed floor in need of repair in front of bar handsink/dishwasher. Replace light out over ice machine. Clean all floors downstairs. Repeat. Deep clean of facility is needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf COMMENT: Observed handsink being used as storage for sanitizer spray and wiping cloth. CDI (corrected during inspection). The sanitizer and the wiping cloth was moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris buildup inside drink nozzles at bar. Observed debris buildup in can opener blade. Observed debris buildup inside the ice scoop container and ice scoop (directly contacts ice). Repeat. CDI. Drink nozzles, can opener and ice scoop/container were cleaned. Full points not taken as dishes/tubs have improved cleanliness.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P In the salad flip top, observed corn at 48F, black beans at 49F, and slaw at 48F. CDI. Manager voluntarily discarded the foods. Repeat. Full points deducted.

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 COMMENT: Observed turkey date marked incorrectly for 12-7 to 12-24 (meant to be 12/17); Observed buffalo dip date marked 12/14 to 12/21; Observed ranch homemade dressing date marked 12/10. Manager states the date marks are incorrect and the prep dates are correct. Conversation held with manager to provide education on the 7 day date marking system; to include day 1 as the first day of prep therefore adding 6 days vs 7 days to prep date time. CDI. Manager dated the items properly.

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 egg roll mix cooling in large lexan container at 62F. The egg roll mix was made 4 hours prior. CDI. PIC placed egg roll mix in small containers in and ice bath in the reach in freezer. The egg roll mix cooled to 39F within an hour. Conversation held with PIC on appropriate cooling methods.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf COMMENT: No thin tip thermometer readily avaliable during the inspection; NOTE: A digital thick tip was avaliable and calibrated correctly. I will return within ten (10) days to verify compliance.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Label all dry spices i.e. the lemon pepper seasoning, salt, etc in the kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. COMMENT: Observed wet wiping cloth on handsink lip. Repeat; no points as it all other cloths were stored properly and improvement was made. Will reevaluate at the next inspection.

4-501.11 Maintain equipment in good repair. Replace the gaskets on the two door reach in cooler and the one door reach in freezer. Turn back the ambient temperature on all reach in / walk in coolers to maintian appropriate temepratures (the biggest concern is the salad flip top cooler and the downstairs walk in cooler).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris at the following: the bottom prep shelving holding sauces; wire racks throughout the kitchen; the inside of the right side bar; the shelving by the fryers; the bottom shelving holding chemicals; the bottom of the two door reach in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. COMMENT: Observed dumpster doors open. Observed loose trash bag outside dumpster (personal trash).

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. 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 food debris at floor drains; underneath equipment; on several walls and walls throughout the entirety of the kitchen; on half walls at the bar; dust debris on large black fan causing dust on walls at the right of the reach in cooler; the mopsink floor and surrounding walls. Observed stained ceiling tile in need of replacing; observed lights out in need of replacing to meet lighting requirements and to aid in cleanability; observed floor in need of repair in front of bar handsink/dishwasher. 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 food employee going from dirty to clean without washing hands. CDI Food employee stopped and directed to wash hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees donning gloves and not washing hands between glove use after changing tasks such as food prep, to ware washing to food stocking. CDI Food employee stopped and directed to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several hotel pans and utensils stored as clean with food debris and date marking stickers still on them. Observed can opener soiled. CDI All items were returned to ware washing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items cold holding in flip top unit above 45 degrees and reach in unit. Please see temperature chart. CDI All items were discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf At the time of the inspection, observed chicken held on TPHC not marked with a begin/end time. CDI PIC had chicken discarded. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects downstairs due to standing water in middle of floor. Make sure to have pest control address.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint while performing food preparation. Make sure to provide proper hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. At time of inspection observed wet wiping cloths on food preparation surfaces and dry wiping cloths heavily soiled. Make sure to keep wet wiping cloths in sanitizer buckets and once cloths are soiled please launder.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in unit on main flip top unit reach in. Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several fans throughout kitchen with significant dust build up. Observed racks throughout with heavy dust in kitchen. Make sure to increase cleaning frequency. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and coving where wall and floor meet with significant build-up. Observed significant dust on wall and ceiling over food prep sink. Make sure to increase cleaning frequency. 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 water damaged tiles in main kitchen area. Observed floor downstairs in bad repair; not smooth and causing standing water. Make sure to keep in good repair. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee glasses being stored on food storage containers in walk in cooler. Make sure to have a designated area to ensure contamination will not occur.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked with scrub brushes and minor food debris. CDI PIC removed scrub brush. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand soap dispenser not operating. PIC will provided soap and have dispenser fixed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor debris on food contact surfaces. Observed build-up on can opener. CDI Items returned to ware washing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. PIC stated that soda nozzles are only cleaned with soda water. CDI Reviewed with PIC correct cleaning procedure W, R and S. Observed minor debris in ice machine on white board. Make sure to increase cleaning frequency.

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 brisket date marked for 5/29 and chili date marked for 6/1. CDI Product was voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf At time of inspection, observed chicken held on TPHC not labeled; PIC stated it was being discarded. Observed chicken that was replaced marked for not the correct time and no end time. CDI PIC had labeling corrected.

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 containing oil and aqueous solutions. Make sure to label all working containers of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. REPEAT 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed minor debris on shelving for clean equipment. Make sure to keep clean.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service on the floor in room near office and downstairs. Make sure to keep at least 6 inches off the floor.

4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed missing air thermometers in a few cold holding units. Make sure to provide. 4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. Observed food establishment using absorbent tiles to line reach in units. Make sure to use a approved surface.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing shall be cleaned before use, every 24 hours or as often as accumulation occurs. Observed minor debris in spray arms and build-up inside basin. Make sure to increase cleaning frequency and delining done.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up and debris in reach in units, shelving, sides of equipment. Observed debris on fans in the kitchen. 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 holes in wall throughout in kitchen. Observed floor in bad repair downstairs where standing water is occuring. Observed tiles in kitchen with water damage. Make sure to keep in good repair. 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 build-up on floors throughout and walls. MAke sure to increase cleaning frequency. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed corn in flip top measuring above 45F. CDI by removal to freezer for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottle of oil with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of cups at server station.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on several reach in coolers throughout the facility. 4-502.11(A) Maintain utensils in good repair. Observed damaged utensils stored as clean.

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 holes in wall behind flip top cooler. 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 debris on floor of walk in cooler and walk in beer cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep surface.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on many containers throughout facility. CDI by removal for recleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer measuring at ~0ppm at both the bar and the kitchen. CDI by priming sanitizer into main dish machine. VR for bar machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of corn holding at 48F. CDI by removal to walk in to rapidly cool.

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 macaroni with improper date mark. CDI by dating properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes cooling while tightly wrapped. CDI by venting to allow proper air flow.

4-501.11 Maintain equipment in good repair. Observed broken lids on flip top container. Observed damage faucet handles on handsink in kitchen area.

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 damage to floor throughout kitchen area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink next to dish area blocked off by glass ware dish racks. Observed rag stored in handsink located near cook line. CDI by removal of obstruction and removal of rag to proper storage area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over ready to eat hotdogs in walk in cooler. CDI by correcting storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on plastic containers in dish area. CDI by removal for recleaning. Improvement noted.

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 pimento cheese with no date mark. CDI by dating with proper date. 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 chili with date mark 9/8. CDI by voluntary discard.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer onsited during inspection.

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

4-501.11 Maintain equipment in good repair. Observed broken handles and gaskets on reach in coolers throughout facility. Observed diamond board peeling away from walk in cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on gaskets and bottom of reach in cooler.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink at bar. CDI by instructing bartenders that handsink is only for handwashing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine measuring at 0ppm. CDI by submerging line in sanitizer concentrate and priming machine to reach proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up of sticker residue and debris on containers stored as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken wings stored at 55F. CDI by removal to walk in to rapidly cool.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed brunch menu with no consumer advisory for the under cooked eggs. VR.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner stored next to dishes at the bar area. CDI by removal to proper storage location.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes stored on prep top surfaces in kitchen area.

4-501.11 Maintain equipment in good repair. Observed damage to mechanism on dish machine. manual manipulation of sensor needed to start machine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with open doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed garbage bags stored next to dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of food debris on floor of walk in cooler.

PIC with serve safe left facility after arriving and returned during inspection. CDI - PIC present for most of the inspection. 2-101.11 PIC shall be present during all hours of operation. -PF

Observed employee move from previous activity, inquired about where they washed their hands, it was stated that they washed in the three compartment sink. CDI - through instruction. 2-301.15 Only wash hands in hand washing sink. -PF

Observed sink blocked at dish machine, and other kitchen sink missing paper towels. Observed hand sink behind bar on right missing soap dispenser, bar on left missing paper towel dispenser. CDI - placed at hand sink 6-301.11 Provide soap for hand washing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed spoiled meat in drawer. CDI - discard by operator without prompting. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed raw items in flip top over ready to eat items including pre-made black bean egg rolls and zucchini. Observed shrimp stored over egg rolls in reach in. Observed eggs stored over rolls in walk in. CDI - reorganized 3-302.11(A) Separate the different types of raw animal foods. -P

Observed black bean chili at 48 degrees cooked and cooled previous day. CDI - discarded. 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 items missing dated including black bean burgers, black bean egg roll filling, sliced meat, and corn and black beans in 2 door upright refrigerator. Observed ham not dated in drawer refrigerator under grill. Observed lettuce and spring mix in flip top and in reach in not dated. CDI - items discarded 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

Observed black bean chili in plastic container and tight fitting lid to cool from previous night. 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 clean multi service plates in reach in collecting food debris. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed damaged cutting boards at 3 door flip top. 4-501.11 Maintain equipment in good repair.

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 roasted pork cooling while still bone-in and loosely wrapped in foil. Pork was meeting required cooling rate but just barely. Observed spinach dip in tightly covered container and measuring 50F after 3 hours. Discussed with PIC who educated staff on proper cooling methods for both items. Overall, cooling methods are much improved.

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one damp wiping cloth resting on side of prep cooler next to fryers.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting board on prep cooler nearest pass through window in kitchen. 4-501.11 Maintain equipment in good repair. Observed split gasket on upright cooler, racks starting to show rust in several coolers.

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 most broken/missing tiles at can wash have been replaced or repaired but a few chips remain. Observed pitted floor has been patched although the repair appears to be less than permanent. Continue to monitor.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified managed on duty until inspection was partially completed.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed one of the two kitchen hand sinks (the one closest to cook line) had a stripped hot water faucet and could not deliver hot water. VR - verification required. Will return within 10 days to ensure compliance. Meanwhile, handwashing was being done at hand sink in the same room, closer to dish machine.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed three whole green peppers resting directly on racks in prep cooler near pass through window. When asked, employee said that they were washed and placed there to be pulled up and diced on prep cooler cutting board as needed. CDI - peppers were sent back to be washed again and put into a clean container rather than on bare cooler racks.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed no measurable sanitizer at either 3 comp sink or dish machine. Glasswasher at bar was operating properly and dispensing sanitizer at 100 ppm free chlorine. CDI - service company was called and began making their way to facility. Meanwhile, facility switched to single service products (few customers at the time) and began trying to find corrective actions. Eventually they discovered that the lines at the dish machine were in the wrong concentrate buckets. Lines were corrected and dish machine began to dispense sanitizer at 50-100 ppm free chlorine. Facility discovered that bucket of quat sanitizer concentrate at 3 comp sink was empty. They borrowed some from a nearby facility. When service person arrived, he adjusted nozzle at dispenser so that solution measured 200 ppm quat.

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 hotel pan of pulled pork, covered with foil and resting on prep table. Pork measured 91F. Employee said it had been removed from reheating about an hour and a half prior. Also observed cream soup in pot, covered with a plate and resting on prep table next to pork. Soup measured 123F. Employee said it had been removed from the stove just a few minutes prior. CDI - had employees split pork into two pans and place into freezer uncovered. Soup was poured into shallow hotel pan and placed into walk in cooler. See temp charts. Soup wasn't cooling quickly enough so it was moved to freezer to meet two hour 70F limit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pitcher of clarified butter cooling on shelf above stove. Butter measured 93F. Employee said that he lets it sit there until it separates and added it had been sitting there since this morning. CDI - butter voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on pork loin, ham, Jamaican pork, hot dogs, cut leafy greens, chili, and items in small pans in cold drawers and prep cooler. CDI - all items other than those in prep coolers and drawers were voluntarily discarded. Educated staff on marking even the small daily pans. 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 expired food - chicken salad 11/18, cooked apples 11/20, potato salad 11/18, ranch dressing 11/26, cooked pork 11/22. CDI - all 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 pork and soup, both covered, cooling on a prep table - see also item #18. Observed wings cooked an hour earlier cooling in a reach in cooler in a tightly covered container. Observed soup, after cooling to 53F, was placed into a deep pan and tightly covered. CDI - see #18 for how pork and soup were cooled quickly. Uncovered or vented the soup at 53F and the wings at 53F. Don't place foods in deep pans and don't tightly cover foods until they have cooled to at least 45F. Discussed cooling with PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in kitchen, especially around the can wash. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the screening at kitchen door near can wash has come loose at the bottom. Reattach.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken stored on floor rack in walk in cooler. Rack was resting directly on floor and not at least 6" above floor. PIC says they will raise the rack.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in three buckets and three bottles measuring 0 ppm quat. All removed and refilled with sanitizer at proper strength. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket at bar was stored on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many utensils wet nested after cleaning. Later observed employee towel drying plates. PIC corrected both issues.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both doors open and one lid badly cracked and leaking on garbage dumpster. Observed both lids on cardboard dumpster open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter other than fall leaves on pad surrounding dumpster - bottles, cardboard, etc.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing and broken tiles at can wash wall and curb. Observed pitted floors in the kitchen. 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 better cleaning needed on floors, especially under and behind equipment (ex: under dish machine).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal drink stored on shelving above dry goods in kitchen where prep sink used to be. Drink removed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handle cooked bacon to place on sandwich for order with bare hands. Discarded bacon. Educated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at bar hand sinks (2). 6-301.11 Provide soap for handwashing at each handsink. -Pf Soap at dish machine area hand sink was watered down. New soap installed.

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 roast beef (2) wrapped in foil at 88F and 84F - made earlier in the day. Discarded. Observed noodles made earlier in day at 77F in a large plastic container with lid. Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed buffalo chicken dip at 130F on stovetop. Reheated above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken in cold drawer at 53F. It had been brined earlier in the day. Moved to other refrigeration. Observed walkin cooler holding foods at 46-47F. Service was called. All TCS foods were moved to alternate locations. Verifcation required.

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 ranch made in house without date mark. Observed heavy cream (2) without date marks. Labeled during inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed large chunk of mozzarella date marked 9/10. Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans. Cold air must flow around product to remove the heat. -Pf Observed roast beef wrapped tightly with foil, pasta in a large plastic container with lid, queso in plastic container with lid and chopped chicken in plastic container with lid. Corrected all.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Two frigidaire freezer in basement are labeled as Home products.

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. Wall cleaning needed at dish machine area and at prep unit. Hand sink needs to be cleaned, as well. Repair can wash where wall is broken. Floor is pitted.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed personal beverages sitting on prep tables. CDI - disposed of. **Cover and store employee drinks to prevent contamination of food or utensils.

6-301.12 Hand Drying Provision - PF Observed no paper towels at hand washing sinks on cook line and in bar. ** Provide paper towels or approved alternative for hand drying at each handsink. -Pf CDI - paper towels restocked 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed hand sink blocked with fan and electrical cords at line hand sink. CDI - items moved.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed sloppy joe mix not date marked. CDI disposed of.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed soda gun cord laying in ice for beverage service. Protect ice from contamination.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed unprotected ice scoop near ice machine. Part of ceiling is removed above ice machine with exposed plumbing. CDI- ice scoop sent to dish machine and PIC will keep scoop in a container with a lid until ceiling is repaired.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed no cover on to-go cup canister. Keep covered, can use plastic wrap, foil, etc if cap lost

5-205.15 System Maintained in Good Repair - P Observed leaks or loose fixtures at both hand sinks in kitchen, leak at sink in bar on right. **Maintain a plumbing system in good repair. Verification Required

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed broken window above prep sink in kitchen. Ceilings need repair/replacing in basement where plumbing lines are exposed. Flooring needs cleaning behind cooking equipment.

Repeat: 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light cover missing in the kitchen.

2-301.14 Wash hands after activities that contaminate them.-P- Observed employee touch a trash can with gloved hands then open the reach-in freezer to grab a bag of french fries. CDI- Employee was asked to remove gloves and wash hands to prevent contamination of fries.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- No paper towels observed at the bar hand sink. CDI- Paper towels placed at the hand sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf- No soap at the bar hand sink. CDI-Soap placed at the hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Can opener observed soiled. CDI- Cleaned duirng 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 mushroom grave dated 1/17/16 observed on 1/29/16. CDI- PIC voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- No dates observed on open cream cheese in the walk-in cooler, open bags of cabbage and other cut leafy greens at the reach-in cooler cook line, no dates on portioned taco meat prepared yesterday. CDI-Dates placed on items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Spray bottle with sanitizer at the bar not labeled. CDI- Labeled during inspection.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer observed in the batter cooler at the cook line. CDI- Thermometer placed in the cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Open bags of food observed stored under prep tables not protected from contamination.

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 ice scoop stored directly on top of the ice machine. Store in a clean sanitary manner.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on the floors under cook line. Observed debris under the drink fountain at the wait station area. Observed build up on the walls in kitchen area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light cover missing in the kitchen.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed cutting up cucumbers upon entry. CDI- discarded sliced cucumbers and re-washed whole cukes.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No towels at far left handsink. PIC stated it was to be removed. Directed PIC tonot remove the sink and to supply with soapand towels. CDI- towels supplied.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw bacon over cream cheese in refrigerator. CDI- relocated cream cheese..

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P : Found bus tub of par-cooked chicken wings. CDI- instructed PIC Bruce Florio to cease non-continuous cooking of wings, or any other proteins, until approval from MCHD has been obtained. Left non-continuous cooking application.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Many items in salad prep cooler flip top above 45 F. CDI- PIC voluntarily discarded items voluntarily. Refer to temperature chart.

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: Found expired pan drippings, mushroom soup, ham, roast beef, au jus all from September. PIC discarded all voluntarily.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Burgers on late-night menu have no Consumer Advisory, and are cooked to order. CDI- cease offering burgers late night cooked to order until Consumer Advisory added to menu.

4-501.11 Maintain equipment in good repair. Refrigerator with condensation leak.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee load soiled dishes into dish machine and then unload clean dishes without washing hands in between. CDI - PIC corrected employee, dishes sent back through machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed small container of garlic in oil sitting above the stove and measuring 93F. CDI - voluntarily discarded. Educated PIC and staff - this item must be kept 135F and above or 45F or below at all times.

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 no date marking on ham, roast beef, hot dogs, hard boiled eggs, and 2 containers of hummus. CDI - hummus and hot dogs dated properly, remainder voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired item - spinach dip dated 5-28. CDI - voluntarily discarded.

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 hood light. Observed broken light shield in kitchen. Observed some drywall damage from minor construction in progress in back of house for employee items storage and for doorway to alcohol room.

6-301.14 Post a handwash sign at each handsink. Observed no signage at bar hand sink. CDI - left signs with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine soiled on interior ceiling. CDI - cleaned and sanitized during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of oil, water, sugar, spices.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed basement delivery doors to outside are not equipped with self-closing devices.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths stored on shelving or prep surfaces throughout bar and one in kitchen.

4-501.11 Maintain equipment in good repair. Observed shelving in poor repair. New shelving has already been ordered. Observed split gasket at on prep cooler. New cooler has been ordered.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed one of two dump sinks in bar area is still directly drained. CDI - PIC is in process of repairing during inspection.

6-201.11. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a few areas of fcaility where wall and ceiling repair is not complete. Observed cement floor in basement is not yet sealed. 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 dusty fan guards in walk in cooler, dusty light cord and diffuser above ice machine. 6-201.11. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed most ceiling tiles have been replaced with tiles that are non absorbent and easily cleanable. A few are not yet installed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jackets and purses stored on top of bottles drinks in dry storage area.