WHISKY RIVER/ PZA/ STARBUCKS CONCOURSE E

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili holding at 119F while said to be hot holding. PIC stated that the chili was placed in the steam well moments before the inspection. -CDI- PIC reheated the chili to 165F. (0 pts) 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw beef patties and cooked chicken breast thawing under running water at 86F. -CDI- Items were moved to WIC to continue thawing. REPEAT*** (1 pt)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches in the dish pit area near the dish machine. Have facility serviced for pests. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in the Starbucks area holding in sanitizer solution at 100ppm. Replace solution. REPEAT*** (0.5 pts)

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 non-food contact surfaces soiled with food debris in some of the harder reach areas in the prep units. Increase cleaning frequency. (0.5 pts)

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/residue in some of the harder reach areas behind pieces of equipment such as items like the ice machine. Increase cleaning frequency. (0 pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in Starbucks. -CDI- Paper towels were provided. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy accumulation of grime on the can opener blade in the back prep station. -CDI- Can opener was removed. Due to severity, points not taken. (0 pts) 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw, frozen, breaded chicken breast cooked to 144F with no temperature taken by employee. -CDI- Employee dropped the chicken back into the fryer to fully cook the chicken. Temperature recorded was 186F. (1.5 pts)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working spray bottle of bleach stored on the hand sink with no label. -CDI- PIC voluntarily discarded the spray bottle. (1 pt)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed chicken being thawed out in a prep sink in still water. -CDI- Water was turned on. REPEAT*** (0.5 pts)

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 large container of sugar without label. -CDI- Sugar was labeled. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in QUAT sanitizer in Starbucks at 0ppm. -CDI- Sanitizer was replaced with new solution. (0 pts)

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 multiple items throughout Whisky River that were not date marked. PIC stated that the items had been prepped the day prior to the inspection. -CDI- PIC correctly date marked the necessary items. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed all items in the flip top adjacent to the flat top grill being held on TPHC not have any time stamps indicating when they were placed in the unit or when they will be discarded. -CDI- PIC correctly time stamped the necessary items. (1.5 pts)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed cooked chicken thawing in still water. PIC stated that the water had just been turned off. -CDI- PIC turned the water back on. Water was 66F. (0 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of coffee being stored on the floor in the Starbucks section of the facility. -CDI- PIC placed the coffee on a shelf. Due to severity, points not taken. (0 pts)

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 floors in the WIC’s both inside and out on the tarmac. Also observed slight pitting on the kitchen floors on the Cookline of Whisky River Repair damaged floors. REPEAT*** (0.5 pts)

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 3 deep containers of sliced tomatoes that had been cooling for over 4 hours all above 41F. -CDI- PIC voluntarily discarded all of the tomatoes that did not reach 41F. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed every TCS food item in the cook line make table adjacent from the grill above 41F while said to be cold holding. Employee stated that the items were placed in the unit around 7am in the morning. -CDI-PIC voluntarily discarded the necessary items. PIC filled out TPHC form during inspection for the make table adjacent to the grill. REPEAT*** (3 pts) 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed asterisks required for the Biscuits and gravy menu item which includes 2 eggs that are cooked to the customers liking. Asterisk the required item on each menu. -CDI- PIC started to asterisk the necessary item on all menus during inspection. (0.5 pts)

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 in 3 deep metal containers with the lids on not allowing to be cooled properly. -CDI- PIC voluntarily discarded the tomatoes. (0.5 pts) 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 a large container of sugar and another large container or flour that were not labeled. -CDI- PIC immediately labeled the containers. (0 pts)

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 slight food debris/residue build up on the doors of the units throughout the facility. Increase cleaning frequency. (0 pts)

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 dented/damaged flooring in the WIC out on the ramp. Repair floors at earliest convenience. 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 large amounts of debris from boxes and other miscellaneous items on the floor in the WIC out on the ramp. Also observed food debris on the floors in the kitchen of Whisky River. Increase cleaning frequency to avoid the accumulation of debris. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife tethers with black build up on metal inside rubber tubing, table top can open with encrusted food debris, and a few dishes stored as clean with sticker residue remaining. Partial correction- PIC rewashes and sanitizes can opener and dishes on clean rack. EHS will make a return visit in 10 days to reassess knives and their tethers. PIC should ensure that knives are washed, rinsed, and sanitized at the required frequency; every 4 hours, or whenever needed. (-1.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS dressings in Whisky River fliptop, liquid eggs at cook line, raw shell eggs in cold drawer 2, and shredded cheese on prep counter of PZA area above 41F. CDI- PIC rapidly cools lemon aioli and adds more ice surrounding liquid eggs. Liquid egg will be placed on TPHC in the future. Chipotle aioli, raw shell eggs, and shredded cheese was voluntarily disposed of. (-3)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed meat thawing in water at 71F. CDI- PIC adds ice to thawing water. EHS advises staff to use this method throughout the warm weather months. (-0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of containers at clean dish rack. Increased drying time before stacking is advised. (-0)

3 DAY VR. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed missing backflow prevention device on faucet of back mop sink, below the indoor hot water heater. PIC states the mop sink is not in use while awaiting repair. EHS will make a return visit within 3 days to reassess, and encourages the PIC to reach out when repair/replacement is completed. (-0)

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 damaged metal flooring and rusted shelves inside WIC on tarmac. Flooring should be replaced at earliest opportunity. (-0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw, sliced lettuce, and sliced tomatoes prepped yesterday in far left cold drawer on Whisky River cook line between 47F-54F, and Aioli sauce in squeeze bottle at 45F. CDI- PIC voluntarily disposes of items and calls in work order for cold drawers. Flip top above observed working fine, with foods ant 41F and below. PIC states they will not store TCS foods in the cold drawers until the problem is diagnosed and resolved. EHS also observed milk cartons and packaged TCS foods (hard boiled eggs, sliced cheese) in Starbucks grab-and-go at 42F-45F. CDI- PIC moves items placed in grab-and-go back to RIC for rapid cooling. EHS observed the unit ambient temperature decrease from 50F back to 40F within 5 minutes. CDI- Onsite Health and Safety Manager moves front rows of TCS foods in Grab-and-go to RIC permanently, and advises they will not overfill grab-and-go, as well as monitor food temperatures to ensure the defrost cycle is not compromising proper cold holding. REPEAT. (-3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on sliced tomatoes inside Whisky river cook line cold drawer. CDI- PIC voluntarily disposes. No point taken for single item. (-0)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils on Whisky River cook line stored in 124F water. CDI- PIC removes utensils from water. (-0.5)

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 metal flooring and bottom rack of shelves on tarmac RIC soiled with dirt and debris. 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 need for repair to metal flooring inside tarmac RIC where beer and unwashed produce are being stored. Floors are buckling and no longer able to be cleaned. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned marinara sauce in PZA area at 51F and two containers of opened milk in the Starbucks lowboy at 43F-45F. EHS discusses with the PIC the option of placing opened milk on TPHC in the future, as the rate of use may preclude the ability to hold at 41F and lower. CDI- PIC voluntarily disposes of opened milks above 41F. Repeat. No escalation of points due to separate area of the kitchen, and improvement to last time in all fliptops. (-1.5) 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 .

3-501.19 (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 no written procedures onsite for PZA area where foods are held on time. EHS attached new TPHC form to inspection report, found here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english. See comment. 10 day VR required. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Observed portioned cups of marinara sauce stated by PIC to be held on time, without label to indicate a 4 hour window. CDI- PIC voluntarily disposes of sauces without labels. (-1.5)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened bag of hard boiled eggs with drippage from fan above entering the unsealed container. CDI- PIC voluntarily disposes of eggs, states they will not place unsealed container inside unit going forward. (-0)

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 tethered knife stored with blade between two fliptop units. CDI- PIC has knife washed, rinsed, sanitized, and places metal container near it for storage. EHS discusses with the PIC that the knife should be cleaned in a three step process every 4 hours, even if done in-place. (-.05)

4-501.11 Maintain equipment in good repair. Observed minor leaking fan inside RIC at Whisky River fliptop area. Repair at earliest opportunity. (-0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dark buildup inside large ice machine across from ware-washing. Increased cleaning frequency is recommended. (-0)

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash her hands and turn the faucet off with her clean hands. CDI EHS educated PIC and employee re-washed her hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans stored as clean with food debris. PIC noticed that dishwasher is not stacking the dishes in the trays properly. CDI PIC contacted maintenance and instructed dishwasher to re-wash all metal pans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, sliced tomatoes, and Pico in prep unit above 41F, CDI PIC cooled lettuce down in freezer and voluntarily discarded the tomatoes and Pico. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles at grill not labeled. CDI Cook labeled bottles water and oil.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine not dispensing chlorine sanitizer. Test strip read 0 ppm chlorine. PIC contacted Ecolab. Facility will switch to disposable dishes and utensils until repaired. VR needed 9-28-23 For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in prep top 1 above 41F. See temperature chart. PIC stated that items were put in unit within the last hour. CDI PIC put items in WIC to cool down and put ice under fresh product that was put out. 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 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 large pan of meatballs and half pan of sausage gravy cooling in WIC covered. CDI PIC uncovered pans and ultimately decided to discard the sausage gravy. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 sanitizer bucket at less then recommended concentration for Sink and surface sanitizer. CDI PIC had buckets remade.

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 ceiling tiles in dish room area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced chicken and sliced sausages that were held in prep coolers above 41 F. CDI- PIC voluntarily denatured and discarded into trash. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed a prep cooler for PZA that was not marked for TPHC. CDI- items were marked for time in for TPHC. -zero-

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 containers of sliced tomatoes cooling in walk-in cooler, stacked three-high, covered, in deep containers. CDI- items were uncovered, stacked one-level high. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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. Clean shelving and exterior of refrigeration units in Starbucks and whiskey river area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed chicken and corn by the grill being held on ice, but food was above 41F. CDI-items were placed into the WIC to rapidly cool down.

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

4-501.11 Maintain equipment in good repair. Reach in cooler in PZA is not in use. Prep unit top needs to be replaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food being held over food in reach in cooler

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed food utensils labeled clean to contain debris . CDI-dishes were rewashed rinsed and sanitized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer that was not labeled. CDI-bottle was correctly labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food in the WIC that were stored on the floor.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink in bar area being used to store pitchers. CDI-pitcher was removed from sink

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping rags being held outside of sanitizer. CDI-rags were placed into buckets.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw burger patties being stored over pasteurized liquid eggs. CDI-eggs were removed and placed above burgers.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed marinara sauce in the reach in pizza station that was not date marked. CDI-marinara was correctly date marked.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor. CDI-sanitizer was placed into sanitizer cabinet 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes being stored in sanitizer that was below 50ppm. CDI-sanitizer was dumped and replaced with sanitizer with a concentration of 100ppm.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu without asterisk or consumer advisory for burgers and eggs available undercooked.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on and above food prep stations during food prep. CDI- drinks were discarded.

2-301.14 When to Wash - P. Observed two employees working in Starbucks area. One employee prepares drinks while the other works the register and prepares breakfast items. Before preparing items, employee must wash hands if contaminated. Observed no issues during inspection, but issue may occur due to long lines and lack of employees.

3-202.11 Temperature - P,PF. Observed food in cooler that was delivered 1 1/2 hours ago according to management. A temperature of food was not taken at delivery. Food shall not be delivered or accepted if it is above 41 F. CDI\

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed diced chicken, and chicken wings in walk-in cooler that were stored above 41 F. PIC stated that items came from commissary kitchen downstairs about 1 1/2 hours ago. A temperature of food was not taken at delivery. Label on food states that it was prep at 5:40 this morning. CDI- Nine containers of diced chicken, and nine trays of chicken wings were denatured and discarded into trash.

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 diced chicken and chicken wings that were prepped at 540 am. Items were placed in deep containers, and uncovered. CDI- items were denatured and discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in dish room area. Management will speak with pest control to see what treatment can be done to reduce the flies.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace two cutting boards at prep tables in Whisky River area (deep grooves).

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 cold items on prep line that were not labeled with a time in-time out stamp. Employees stated that the items were up at 10 am. CDI- time stamps were placed on items.

4-501.11 Maintain equipment in good repair. Reheating oven for breakfast sandwiches is not working properly. PIC has notified management to repair unit. Repair leaking faucet at 3-comp sink.

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. Clean dust from wall behind heating unit in starbucks area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk stored at 43 F on counter at Starbucks. PIC stated that milk is placed in cooler in-between orders. Suggestion was given to place on TPHC or store on ice. CDI- Milk was placed in cooler and allowed to chill. (0 points)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of food product on the floor in walk-in cooler. CDI- box was placed on shelf in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers stacked wet near storage area in dish room. CDI- containters were seperated and allowed to air dry. (.5 point)

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. Clean floors in corners and under equipment near serving line near Starbucks. Clean dust on walls behind prep areas in all three facilities. (.5 points).

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a squeeze bottle of pizza sauce and a ladell stored in hand sink. CDI- Items were removed from hand sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in Starbucks area of faucet. PIC could not provided documentation of the last treatment performed by pest control two weeks ago). Recommendation to to consult with pest control about this matter.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without a hair restraint. CDI- employees put on a hair restraint.

4-501.11 Maintain equipment in good repair. Replace washers in faucet of 3-comp sink (Nozzles at sink are leaking).

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food and drink stored in non-designated areas in refrigerators. CDI- PIC provided areas for employees to stored food.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. CDI- interior of ice machine was cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce and diced chicken stored in prep cooler above 41 F. Items were placed in cooler 30 minutes ago. CDI- Items were placed in walk-in cooler and allowed to chill.

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 Milk containers at self-service station was not marked with time in time out stamp. CDI- Milk was discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cord attachment for knives at pizza prep station that was touching pzza dough. CDI- Dough was discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting whole cantaloupe that have not been washed. CDI- cantaloupe was discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- Containers were seperated and allowed to air-dry.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a container of unwashed limes stored above ready-to-eat salad in walk-in cooler. CDI- Limes were placed below ready-to-eat foods.

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 diced chicken, sliced lettuce, sliced tomatoes, and pooled eggs that had no change or little change in cooling. Observed pooled eggs that had a one degree change in temperature in a 25 minute time span. CDI- Items were placed in walk-in cooler and allowed to further chill since there were still in thei cooling window.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of mashed potatoes stored for hot-holding at 128 F. CDI- Mashed potatoes were reheated to 170 F.

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 items that were cooling, covered in deep containers. Some items were also cooled in prep cooler that are not meant to cool product. CDI- Items were uncovered, placed in shallow containers, and taken to walk-in cooler to chill.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace torn gasket on refrigeration unit near pizza area. 4-501.12 Cutting Surfaces - C Observed cutting board at dessert prep station that had deep grooves and stains. Replace or resurface cutting boards.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee coming back into kitchen from retrieving a cup of cut melons put gloves on her hands before washing them. CDI- Employee washed hands.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew in top interior of ice machine in StarBucks area. VR- Facility has up to ten days to clean unit.

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 TCS foods that were on TPHC but not labeled. Items shall be labeled once placed on line for use. Observed pizza ingredients that were said to be on TPHC but were not labeled. CDI- Items were labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths that were not stored in sanitizing solution. CDI- Cloths were placed in sanitizing solution.

4-302.14 Sanitizing Solutions, Testing Devices - PF Facility did not have chlorine test strips of dish machines in bar area and in back of facility. VR- facility has up to ten days to supply proper test strips.

6-301.12 Hand Drying Provision - PF Observed no paper towels in hand sink at kitchen area in Whiskey River. CDI- Paper towels were placed in dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed container with sanitizer used to clean foamer on expresso dispenser was above 400 ppm. CDI- Employee dumped sanitizer and refilled it with solution at 3-comp sink that was 200-300ppm. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew in top interior of ice machine over in Starbucks area. CDI- Ice machine was cleaned.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed grilled salmon cooked to a temper of 128 F. Consumer adivsory on menu does not coincide with Salmon. CDI- Salmon was cooked to above 145 F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed there was no reminder on the menu and an asterisk to show that the the salmon coincides with the disclosure. CDI- Salmon will be fully cooked until asterisks can be added to menus. VR- facility has up to ten days to add asterisk to menus and provide a parasitic destruction letter.

2-402.11 Effectiveness-Hair Restraints - C Observed food employee not wearing hair restraint while preparing food. CDI- Employee placed hair restraint on exposed hair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee use handwashing sink as dump sink near dish area. Observed handwashing sink blocked by trash can at PZA. CDI, employee corrected by instruction. Trash can removed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cooked chicken wings without lid in walk in cooler. Chicken wings in container observed touching the bottom of sheet pan stored above in rack. CDI, chicken wings covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk at starbucks held out of temperature control on counter. Observed milk cold holding above 45F. Observed sandwiches in under counter cooler cold holding above 45F. Cooler door was left opened, not allowing cooler to cold hold tcs foods at 45F or below. CDI, milk was returned to coolers to cool back to 45F. Cooler door closed, sandwiches moved to freezer to rapidly cool to 45F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in bar, as well as in starbucks.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer with solution concentration less than 200ppm quat in starbucks as well as in bar and expo line.

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 knifes stored in crevices of prep cooled in prep line of whisky river.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep cuts and stains, no longer effectively cleaned. Replace or resurface.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up and in need of cleaning such as inside cabinets, tracks at pastry case at starbucks, as well as gasket surfaces throughout. Observed inside bottom surfaces of stand up freezer in kitchen in need of cleaning, observed build up of debris in back corners under flip top lids at prep coolers. Repeat

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer and slicer stored clean with old food debris stuck to surfaces; CDI slicer and dicer pulled and placed into dirty dish pit. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar dish machine not properly sanitizing during rinse cycle, line folded restricting flow; ECO-LAB called during inspection.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed one split/torn gasket on reach-in cooler unit in need of repair.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (Inside cabinet surfaces at starbucks, tracks at pastry case at starbucks, gasket surfaces at numerous reach-in coolers in need of cleaning, inside bottom surfaces of stand up freezer in kitchen area, observed old food debris collecting in back corners under flip top lids at prep coolers.)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing. (points not increase due to improvement in this area).

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (inside containers at pastry case collecting debris at starbucks).

REPEAT 4-501.11 Maintain equipment in good repair. Observed split/torn gasket on reach-in cooler unit in need of repair. Numerous damaged plastic lids and containers in need of replacing. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (non-fcs of deli paper container with food debris collected in bottom in need of cleaning).

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored in standing water.

NO POINTS DEDUCTED 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of cooking equipment, tracks on display).

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside bottom surfaces of stand up units, inside cabinet surfaces).

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 entrance to cook line in need of repair.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employee wash hands and not follow proper procedures, (turning handles off with bare hands and not following time frame). CDI employee educated and proper hand washing observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed gun nozzles at bar collecting mold build up in need of proper cleaning/ sanitizing. CDI nozzles broken down and properly washed, rinsed and sanitized.

|NO POINTS DEDUCTED 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen area.

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken cabinet in front counter (starbucks). 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut romaine and wedge salads in drawers holding above 45F. CDI: Salads taken to WIC for rapid cooling and replaced on line with romaine and wedges from WIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one pan of brisket with date of 7/2 at 43F in WIC. CDI: Item discarded.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed SS cups at SBX with unprotected lips. CDI: Items covered.

4-501.11 Maintain equipment in good repair. Observed damaged reach in freezer gasket. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in PZA to be burned and melted in spots. CDI: Cutting board turned over to other side (better condition) until a new one can be ordered.

. 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 tile and baseboards throughout facility. Some areas holding water. Observed soap dispenser in SBX no longer mounted on wall making it difficult for employees to properly wash hands.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer not working at dish machine. Sanitizer concentrate was empty. CDI: Employee replaced sanitizer concentrate, drained the machine, refilled the machine, and then primed it. The proper concentration was then achieved. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one container with sticker residue. CDI: Item returned to dish area.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee state that a product was finished cooking and the final cook temp was 155F. Chicken was 158F. CDI: Employee directed to continue cooking product to 165F. Product reached 168.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed employee reheating mashed potatoes for the line. Employee took potatoes off of the stove to go to the line and the temperature was 137F. CDI: Employee directed to continue reheating potatoes. Potates were reheated to 167F.

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 3 pans of queso cooling in WIC. Queso was 78F after 2 hours and 15 min. PICs were given the option to reheat given the nature of how close the time and temperature was to the threshold. CDI: Items reheated to over 165F and cooling process restarted. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in WR prep unit that was above 45F. Observed spinach in PZA cooler at 47F. Spinach was over stacked. CDI: Item 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 Observed foods held on TPHC in prep coolers. Staff and management were unclear about what items were actually being held on TPHC and which items were to be flipped at the proper time. Observed TPHC log not properly filled out to show that items were filled and switched at proper times. Observed employees flipping cooler with products held on TPHC. Products were therefore being held out of temperature for over 4 hours. Flipping of cooler took 20 min. Strive to decrease flip time in order to comply with 4 hour hold time. CDI: Product discarded. VERIFICATION REQUIRED

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large cambro of dried chili peppers uncovered in storage. CDI: PIC covered peppers with lid.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees at SBX with unapproved jewelry.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on top of boxes at SBX. Observed wet rags on handwash sink at WR bar. Observed SBX sanitizer below 150ppm quat. Observed WR sanitizer below 150ppm quat.

.4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drying rack. CDI: Pans taken to 3-comp for washing.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips at PZA.

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 tiles throughout facility.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee with gloves on touch/adjust hat, and then handle food in the microwave. CDI: Employee directed to change gloves and wash hands each time gloves are soiled.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3-comp sink below proper concentration. CDI: PIC instructed employee to drain and refill sink. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer stored as clean with brown food debris. CDI: Item taken to dish area for cleaning. REPEAT VIOLATION

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 milk caraf in starbucks held on time for 11am-3pm at 3:45pm. Milk was still on bar for self service. CDI: Milk discarded and new milk placed out with new time label. Observed missing stickers for pizzas in PZA for spinach pizza and buffalo chicken pizza. CDI: Items voluntarily discarded. VERIFICATION REQUIRED

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several buckets below proper concentration throughout facility. CDI: All buckets refilled to proper concentration.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs and egg wash stored over RTE cold cut in PZA reach in cooler. CDI: Items were rearranged by PIC . REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer stored as clean with food debris. CDI: Utensil taken to dish area for washing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed eggs in omelet not reach 165F. Ticket for omelet did not state that it should be undercooked. CDI: Omelet voluntarily discarded. New product prepared. Omelet was 150F coming off of the grill the first time.

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 4 containers of food including chili and queso from yesterday in WIC holding above 45F. CDI: Items voluntarily discarded by PIC .

|3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken strips in hh below 135F. CDI: Chicken was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, butter and brisket CH in units at WR above 45F. CDI: Butter discarded, other items moved to WIC to cool down before being placed back on the line. REPEAT VIOLATION

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 no written procedures for holding food on time. Observed pizzas made today at 9:30 am marked for 10:30 am start time. CDI: Correct time labelling written on product and TPHC forms filled out on site.

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 4 pans of food cooling from last night that were tightly covered. Observed ham cut today that was cooling tightly covered. CDI: 4 pans of food discarded. Ham vented. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed salmon thawing in hermetically sealed packages that state "remove from packaging. Thaw under refrigeration.". Discussion with PIC during last inspection to cut a slit in the package prior to thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed brisket stored in box directly on floor. CDI: Employee picked brisket off of floor and placed it on table. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket reading 0ppm quat with a wet cloth in it. CDI: Bucket emptied and filled to 200ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at the bar. CDI: PIC unstacked items and removed some from the area due to limited space. REPEAT VIOLATION

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed SS cup lips exposed at register. PIC stated that rubber piece for cup holder to keep lips protected has been ordered since last visit. REPEAT VIOLATION.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged tongs being used on line. Observed damaged lids for containers stored as clean in dish area. CDI: Items discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towel dispenser not working at handsink for pizza make station and salad make station. CDI: PIC removed towels and made them available without the dispenser. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink being used as dump sink at bar. CDI: By discussion with PIC and bartender.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee drink from cup with gloved hands and go back to cook line and work with food with no glove change. CDI: Employee directed to change gloves and wash hands any time he takes a drink from his cup or his gloves become dirty. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pooled, raw eggs stored on shelf, above RTE foods in WIC. CDI: PIC relocated eggs to lower shelf. REPEAT VIOLATION

v4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at dish machine not pulling. CDI: Manager rectified problem, EcoLab arrived to confirm. Observed santizer at 3-comp sink below 200ppm quat. CDI: EcoLab arrived and recalibrated regulator. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham, turkey, and cheese in WR salad cooler holding above 45F. Observed milk on counter at Starbucks above 45F. CDI: Items moved to coolers to cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of chemicals not labeled. CDI: PIC disposed of chemical.

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 2 pans of cut tomatoes tightly wrapped and cooling in prep unit. Observed pan of chicken tightly covered and cooling in prep unit. CDI: Items uncovered and moved to WIC for cooling. Observed 2 pans of hot chili cooling in WIC with metal lids. CDI: Pans uncovered for proper cooling. REPEAT VIOLATION

. 3-501.13 Use approved thawing methods. Observed bags of pizza sauce thawing in standing water in prep sink. CDI: water turned on.

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed no label on metal shaker on line. CDI: Employee stated that it was fry seasoning and labeled it accordingly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 containers of pickles stored on floor in WIC. CDI: Employee relocated to be 6 in. off of floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed manager handling pizza sauce with no hair restraint. Observed several men with beards, working with food and no beard guards. CDI: Employees donned beard guards.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets below 200ppm. CDI: After EcoLab response, all sanitizer buckets changed to be properly concentrated. Observed wet cloths throughout facility on counters. Observed wet cloth stored in soapy water near starbucks dry storage area. CDI: All cloths moved to properly concentrated sanitizer buckets. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers and pans wet stacked in dish area. CDI: PIC unstacked dishes for proper drying.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups stored overstacked at Starbucks and PZA so that lips were not protected.

5-103.12 Provide water under pressure to all fixtures.-Pf No cold water/tempering of water available at handsink for pizza make station and salad make station. VERIFICATION REQUIRED.

2-301.14 Wash hands after activities that contaminate them.-P2-301.14 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 sih washer handle soiled plates and then clean plates without washing hands in between. Observed some wait staff clean customer plate and return to expo to pick up food. CDI-instruction provided

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility unaware of need for parasite destruction documentation. CDI- supplier provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed tray of raw shell eggs stored over ready to eat greens and cheeses. CDI- removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils soted as clean with stuck on food debris. CDI- removed to reclean 4-501.114 Maintain sanitizer at correct concentrations. -PObserved dish machine not saniting; 0 ppm chlorine and cleaning in the 3 comp sink without santizer. CDI- corrected onsite

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brisket and mashed potatos hot holding less than 124 F. (see temp chart) PIC unclear if this was mistakenly placed in hot hold but is actually a reheat. CDI- instruction provided

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 multiple cooked TCS foods not date marked in pizza prep unit. CDI- date marked

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/PfObserve facility using TPHC to protect pizza and strombolis/calzones but time not recorded for product out at 1030.

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 sausage and mushrooms secondary cooling in large plastic covered containers. Speed rack not rotated, hot placed beneath food already cooled

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

General Comment- 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottles water on bar and lemon heads opened candy on prep surface in Starbucks location. Both items moved and relocated.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed several employees washing hands and turning off faucets with clean hands. Ensure faucets are turned off with papertowel to avoid re-contaminating clean hands. 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 several employees handling dirty dishes and not washing hands before handling clean dishes. Observed this at dish washing area and employees bringing dirty dishes to be cleaned and not washing hands before heading back to front of house. PIC notified about proper washing procedures.

General Comment- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at one hand sink at whisky river bar. PIC replaced hand towels.

4-501.114 Maintain sanitizer at correct concentrations. -P Obvserved sanitizer less than 200ppm on cook line at whisky river and on cook like at PZA. PIC instructed to remove and replace sanitizer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several food utensils stored on clean dish rack with food debris as well as clean metal pans with sticker residue stacked together contaminating the food contact surface of the pan above it. PIC removed pans and soiled utensils to re-wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked meatballs, and cooked sausage in walk in cooler covered at 50-55F degrees. Items were cooked previous day. Ensure proper cold holding temperatures at all times. PIC discarded.

General Comment- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items date markedin walk in cooler longer than 4 days (cooler holds temperatures between 42-45F degrees allowing for only a 4 day hold time). Also observed several items past restaurant written discard date on label. Itemsover 4 days were discarded by PIC.

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 hot food items at PZA being held below 135F degrees on time with no written TPHC procedure or way of marking foods. PIC was given information on proper TPHC procedure and template.

General COmment- 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on menu with no notation of items allowed under consumer advisory per menu. Discussed during permitting to either remove consumer advisory or notate items allowed under consumer advisory and inform customer those items are cooked per customer request (no exact verbage) per the menu.

General COmment- 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 meatballs, sausage and cole slaw covered in walk in cooler cooling.

General Comment- 3-501.13 Use approved thawing methods. Observed starbucks sandwiches "thawing" sitting on rolling rack at room temperature in back of house. PIC instructed employee to pull and place in to reach in cooler.

General Comment- 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 storage on the floor in wine closet inhibiting cleaning of floor.