AL'S BAR & GRILLE

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored on top of a bin of flour.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45-48 degree TCS foods in the main prep cooler. All food came out of temperature control at 10:30am. EHS provided establishment with a temporary TPHC policy until the cooler is repaired.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of bleach without a label. CDI - Chef labeled during inspection.

REPEAT 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 flour without a label.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed boxes of food stored on the floor of the walk-in freezer. Observed boiled eggs (house made) stored in water.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a waitress preparing a salad while wearing bracelets and no hair restraint.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a broken under-counter cooler next to the grill.

5-205.15 Maintain a plumbing system in good repair. 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed a leak in the grill hand sink faucet. Observed a pre-rinse spray hose for the dish machine hanging below the flood rim. CDI - Hose was hung up on a hook.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a broken drain plug and open dumpster doors.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat lettuce and broccoli in the walk-in cooler.

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 container of flour without a label.

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 stored on the floor of the walk-in freezer.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet-stacked dishes.

4-501.11 Maintain equipment in good repair. Observed a broken under-counter cooler that is not needed for capacity.

5-205.15 Maintain a plumbing system in good repair. Observed a small leak coming from underneath the dish machine.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a broken drain plug. No points taken due to managers calling the dumpster company multiple times.

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 a hole in the wall in the back of the mop sink.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed missing paper towels for the bar hand sink. Observed missing hand wash sign by the pizza oven hand sink. CDI - Employee provided paper towels for the bar during inspection.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 missing date mark for open bag of feta cheese. Observed Sausage and buffalo dip past the 7-day date mark. CDI - Feta cheese was labeled for when it was opened. Sausage and buffalo dips were voluntarily discarded.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Employee labeled during inspection. Improvements on toxic chemical labels from previous inspection.

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

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed boiled eggs stored in water inside of the prep cooler.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves for the reach-in cooler and walk-in cooler. Observed the walk-in freezer light separating from the ceiling.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a broken drain plug for the recycling 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 a hole in the wall in the back of the mop sink.

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

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Chef removed the item to be returned to the supplier.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a package of raw meat stored above bell peppers in the WIC. Observed open packages of raw philly meat stored above pepperoni in the WIF. CDI - Items were moved to the correct order.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed missing date marks for open packages of soft cheeses. CDI - Chef voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed one spray bottle of chemical without a label. Observed a bottle of medication stored above a prep surface. CDI - Bottle was labeled and medication was removed.

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

4-501.11 Maintain equipment in good repair. Observed an under counter cooler that has not been working. Observed a leak in the walk-in cooler compressor. Observed rusting shelves in the reach-in cooler. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” blender.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the front kitchen hand sink faucet.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a broken drain plug on the recycling dumpster.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. EHS and PIC tested dish machine with two different brands of test strips and retested machine after priming and obtaining fresh water. Chlorine dispenses from line at 200+ppm but does not read inside of machine with test strips. PIC contacted service company during inspection. EHS will return within 3 days to verify dish machine properly sanitizing equipment and utensils. Facility to utilize 3-compartment sink(QAC sanitizer) until dish machine repaired and properly dispensing solution. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce being held above 41F in flip-top portion of main make table. Product stored in styrofoam tray on top of insert pans. PIC stated product for taco special on menu. CDI: Food employee placed product into reach-in portion of table and cooled product (40F). Observed various TCS wing sauces (garlic parm, buffalo garlic parm, habanero, honey habanero) being held at room temperature. Ingredients in sauce include cooked peppers and fresh garlic in oil. CDI: EHS provided education and facility opting to cold hold product in fry make table going forward. REPEAT VIOLATION. **Continued non-compliance can result in Risk Control Plan and possible permit action at next inspection**

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards under prep table with moderate to heavy scoring.

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 ice scoop holder soiled with buildup/powdery film.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice in 2-door cooler, lettuce in line make table, and lettuce in salad make table being held above 41F. All products prepared 01/03/25. Other TCS foods in units at or below 41F. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the handsink near the make line. CDI: PIC refilled paper towel dispenser.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed onions stored above RTE chili in the WIC. CDI: PIC re-arranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans that were stacked and stored in the clean dish rack with food residue/debris. CDI: PIC placed soiled metal pans in the dish room to be properly washed, rinsed, and sanitized. 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 multiple containers of food items (salsa, mac and cheese, and slaw) labeled with various prep dates between 9/26-9/28 that were all cold holding in the reach-in cooler by the WIC temping above 41 degrees F. EHS took an ambient air temperature of the unit and thermometer measured 45 degrees F. PIC voluntarily discarded all food items and contacted repairman to have it looked at. EHS will return within 3 days to verify unit maintaining TCS foods at or below 41 degrees F. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of sausage mix labeled with a date surpassing the time/temperature window. CDI: PIC voluntarily discarded food item. Note: Points not deducted since all other TCS food items were not expired. 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 multiple working bottles and shakers of sauces, oils, and salts that were not labeled. Label all working containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans that were stacked wet and stored in the clean dish rack. Air-dry all equipment before stacking.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fruit flies in bleu cheese dressing at fry make table. CDI: PIC voluntarily discarded product.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in container with standing murky water in bottom. CDI: PIC sent ice scoop to be W/R/S and removed ice scoop holder to be W/R/S and made to be self-draining.

4-501.11 Maintain equipment in good repair. Observed a couple of torn gaskets throughout kitchen on make tables/reach-in coolers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes above 41F in reach in cooler from day before. CDI- PIC voluntarily discarded tomatoes. Improvement has been noted, points will not be escalated this inspection but will be escalated next inspection if situation worsens. REPEAT -1.5pts- 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed quaternary sanitizer as detergent in three comp and dish machine. Do not use this sanitizer as detergent. Obtain proper detergent from distributer and use according to manufacturers instructions. CDI- PIC switched sanitizer for detergent on dish machine but was unable to do so for three comp sink. Do not use three compartment sink until detergent is installed. -1pt-

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 secondary containers of dry goods and oils without labels. Place labels on containers. REPEAT -1pt-

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 on shelf above food prep area. CDI-PIC put sanitizer bucket on lower shelf away from food prep. -0pts-

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 cardboard and aluminum foil lining most shelves throughout facility. Remove cardboard and aluminum foil. -0pts-

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 fans shelving, and ceiling vents in kitchen with accumulation of dust. Clean these surfaces to remove dust. Also observed gaskets to lowboy coolers with accumulation of buildup. Clean gaskets. -.5pts-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health signage missing information regarding symptoms of food borne illness. CDI - Employee health signage with information pertaining to symptoms was reviewed with and given to PIC. -0 points- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored over cooked meatballs and alfredo sauce. CDI - Eggs were moved to bottom shelf. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal container of cooked onions hot holding on grill with a temperatures of 123F. CDI - PIC reheated onions to 135F. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw, raw chicken, sliced tomatoes, and lettuce cold holding at temperatures between 42F and 46F in flip top coolers. CDI - Flip top lids were closed to allow items to cool to 41F or less. PIC has been advised to keep flip top lids closed when not in use to better cold hold TCS foods at 41F or less. -REPEAT- -1.5 points- 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 large bin of flour in kitchen without labeling. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0.5 points-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large batch of chili placed into deep volume plastic cambro and tightly covered with lid, placed in walk in cooler to cool. Observed portioned penne pasta in cooling process, portioned in plastic bags, stacked in plastic container - not allowing air flow for proper cooling. EHS found that temperature of chili and pasta had not changed after 20 minutes (remained at initial cooling temps), PIC removed chili from cooler, portioned into smaller containers and placed into freezer. PIC placed portioned pasta into walk in freezer. CDI- Chili and pasta cooling to proper parameters after correction. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked meatballs holding above 41F in low boy reach in unit, see temperature chart. EHS determined that unit was at proper holding temperature, PIC stated this product must of been out briefly during lunch rush. CDI- product brought back to walk in cooler to cool. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked penne pasta that expired on 3/6, had not been discarded. Observed open package of ham marked 3-7 to 3-21, employees are date marking foods for longer than 7 day limit. CDI- penne pasta discarded, label on ham changed to reflect the 7 day (including day opened) limit. REPEAT. 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 .

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 improper cooling methods during inspection, observed large, deep volume container of chili cooling in walk in with lid tightly secured. Observed penne pasta in cooling process that were in portioned bags, deeply stacked in plastic container, not allowing for air flow. EHS discussed proper cooling methods with PIC and adjusted cooling methods during inspection. CDI- cooling methods changed, products cooling at proper rate after correction. REPEAT. 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets on main prep unit with damage, splitting and peeling from seals. REPEAT. Note: points de-escalated to 0, facility has replaced freezer gaskets in reference to previous inspections, needs to replace a different set of gaskets.

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 shelving in walk in cooler with significant buildup, in need of cleaning. Observed shelving near cook line with buildup, in need of cleaning. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink near cook line slowly leaking while in 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 floors/walls under prep sink with black buildup, in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine being used, testing at 0ppm chlorine sanitizer during inspection. EHS observed that bottle of sanitizer appeared to be low, likely causing issue. CDI- bottle replaced, chemical at proper concentration after correction, dishes re-washed in order to be properly sanitized.

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 no date label on opened package of bologna and a container of cooked chili. CDI- dates placed on product due to certainty of prep 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 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 labels for diced chicken stating “12/4- 12/12”, products being dated for more than 7 days. CDI- label changed during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed generic bottle with purple chemical with no label. Observed another clear plastic bottle with clear liquid, no label. CDI- chemicals labeled during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed boiled eggs in cooling process inside of salad prep unit. PIC stated these were boiled about an hour ago, placed into unit to finish cooling. CDI- container of eggs moved to cooler, lid removed for proper cooling.

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 containers of seasoning at the cook line with no label.

4-501.11 Maintain equipment in good repair. Observed gaskets on low boy reach in unit with damage. Observed gaskets on low boy reach in freezer that are torn, in need of replacement. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual red and green cutting boards with deep grooves, no longer smooth and easily cleanable.

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 areas of walk in cooler shelving needing cleaning, minor buildup. REPEAT. Note: points de-escalated as facility has cleaned walk in cooler fan grates since previous inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a dirty metal container stored in basin of handsink at cook line during inspection, restricting access. CDI- dirty container moved, no longer blocking access. EHS discussed maintaining access, no use of handsink for any other purposes other than handwashing.

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 a chub of cut bologna wrapped in plastic (product not fully wrapped, wrapping coming loose and exposing meat) stored directly on top/adjacent to raw beef products. Observed a sealed package of bologna stored directly below ground beef. CDI- products moved, bologna voluntarily discarded, EHS discussed storage order with PIC.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle wall of ice machine with black/drops of buildup, in need of cleaning. EHS showed areas needing cleaning to PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flour stored on the ground in kitchen. Observed box of raw chicken stored on floor in walk in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm quat sanitizer in one of the sanitizer buckets during inspection. Observed other sanitizer bucket around 50ppm quat when tested.

4-501.11 Maintain equipment in good repair. Observed gaskets on low boy reach in unit with damage. Observed gaskets on low boy reach in freezer that are torn, in need of replacement. Observed cold holding low boy unit unplugged during inspection, PIC stated this unit has continued to have issues maintaining temperature. 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 fan grates in walk in cooler with black/dust buildup, in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink behind cook line. CDI- paper towels provided during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine registering at 10ppm chlorine sanitizer when tested. Through conversation with PIC, sanitizer bottle was just recently changed last night. CDI- machine primed, after priming machine is registering between 50-100ppm chlorine sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple products holding above 41F in walk in cooler, low boy reach in and flip top unit. EHS found a couple of products near the door of the walk in cooler holding above 41F, while products closer to the back near the freezer were 41F or below. Through conversation with PIC Miguel, PIC stated that he had door propped during delivery and had door propped for extended period of time (about 30 min) while he was cleaning the floor this afternoon. EHS observed that walk in cooler came down in temperature and all TCS foods dropped to 41F or below when the door was shut for another 30 min. EHS observed that products in the low boy reach in unit were out of temperature, unit was holding around 58F when ambient temperature was tested. PIC stated they have had issues with this unit icing up, EHS observed large chunks of ice blocking air pathways in the back of the unit. EHS observed that pizza sauce in low boy reach in unit and in flip top unit were out of temperature. Through discussion EHS found that pizza sauce is poured from the cans, directly into containers and placed into cold holding units. EHS explained that with room temperature cans, employees must allow pizza sauce to cool in walk in cooler before placing into cold holding. CDI- walk in cooler dropped all TCS foods to 41F or below. Products out of temperature for more than 4 hours in low boy reach in unit were voluntarily discarded (Alfredo, chicken dip). Pizza sauce brought to walk in cooler to chill before being placed into cold holding unit at cookline. PIC stated that they will defrost unit, check temperature after ice melts. PIC stated they will avoid using unit for long term food storage until unit has been serviced, will not store products in here overnight. REPEAT. EHS will conduct a compliance visit to ensure facility is addressing malfunctioning unit and not using unit for long term food storage.

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 bags of cooked pasta with no date label. Observed cooked chicken wings with no date label. CDI- PIC stated that pasta was cooked 2 days ago, chicken wings from yesterday. Dates placed on products.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle with no label. CDI- bottle labeled as degreaser.

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 pizza sauce taken from room temperature cans holding above 41F in cold holding units. Pizza sauce had just been opened within the last hour and placed directly into units. Ensure products are kept uncovered and put into walk in cooler to cool to 41F or below before placing into cold holding. CDI- pizza sauce removed from units, uncovered, allowed to cool in walk in cooler. REPEAT.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in walk in cooler, outside dial is displaying the incorrect temperature. REPEAT. Note: points deescalated, facility has obtained an air thermometer for standing reach in unit since last inspection.

4-501.11 Maintain equipment in good repair. Observed gaskets on low boy reach in unit with damage. Observed gaskets on low boy reach in freezer that are torn, in need of replacement.

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 a metal container with raw shell eggs stored on second shelf in reach in unit, directly above ready to eat pineapple and Alfredo sauce. No signs of contamination. CDI- eggs moved to bottom shelf, no longer contamination concern. EHS discussed storage order. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salsa and slaw holding above 41F in standing reach in unit, see temperature chart. Through discussion with PIC, both slaw and salsa were prepared about an hour prior (EHS confirmed that both date marks were from today), put directly into reach in units with lids after prep. CDI- products uncovered, brought to walk in cooler to rapidly chill to 41F or below before being placed back in standing reach in.

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 slaw and salsa holding above 41F during inspection, see temperature chart. Products were thickly stacked into deep plastic containers and secured with lids, placed into standing reach in unit. EHS explained that products must be cooled to 41F or below before placing into cold holding units, these units are intended to hold temperature, not cool products. CDI- products uncovered, brought to walk in cooler to chill before placing back in reach in. REPEAT.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer inside standing reach in unit, dial readout on outside of unit is no longer functional.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed one package of meat stored on the floor in walk in freezer, appeared to of fallen out of a box, no other products on floor. CDI- product moved to shelving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal containers that were stacked together wet. Ensure these containers are air dried before stacking together.

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. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster.

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 a metal container of raw shrimp stored on top shelf in reach in unit, directly above pickles. CDI- shrimp moved to bottom shelf, no longer a contamination concern.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed a metal pan of buffalo chicken dip holding at 86F in reach in unit. PIC stated that product was cooked around 12pm this afternoon, typically is cooled in walk in cooler. CDI- buffalo chicken dip voluntarily discarded, as it had missed cooling parameters. EHS discussed cooling parameters and proper cooling methods with PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle stored with other chemicals that did not have a label on it, PIC was unsure of what the chemical was. CDI- chemical disposed of during inspection, PIC ensured all bottles of chemicals had proper labels during inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed buffalo chicken dip cooling inside of a reach in unit with lid on. Product did not meet cooling parameters. CDI- buffalo dip voluntarily discarded, EHS discussed proper cooling methods. Suggested spreading product thin onto sheet pan, cooling in walk in with no cover until product reaches 41F or below. EHS emphasized the importance of cooling products in walk in cooler, not using reach in units for cooling.

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 plastic scoops with handles contacting flour in large white bins near the cook line.

4-501.11 Maintain equipment in good repair. Observed significant gasket damage throughout reach in units during the inspection. Gaskets are ripping/splitting and peeling away from frame of doors. 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 interior of microwave with food debris and splatter, in need of cleaning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products in low boy reach in unit and flip top/reach in unit holding above 41F, see temperature chart. Ambient temperature in low boy unit was around 49F. Ambient temperature in flip top/reach in was around 44F. All TCS foods holding in low boy unit overnight were voluntarily discarded (rice, meatballs, beef dip, buffalo dip, alfredo), PIC stated chicken was cooked and cooled this morning, brought from walk in cooler. Chicken dated 9/14 was brought to walk in cooler to rapidly cool. All TCS products holding in flip top/reach in unit overnight were voluntarily discarded (tomatoes, salsa, blue cheese, boiled eggs, ranch), ranch and blue cheese prepped early this afternoon were brought back to walk in cooler. Facility will use units for non-TCS products such as raw cucumbers, shredded carrots and non TCS sauces (commercial honey mustard, commercial Italian dressing) until fixed. VR by 9-24-21 to ensure cold holding units are maintaining temperature.

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 bacon and chicken on the floor in the walk in cooler. CDI- PIC moved onto shelving. REPEAT.

4-501.11 Maintain equipment in good repair. Observed low boy reach in unit and flip top/reach in unit unable to maintain food at 41F or below, units were holding above 41F. Observed gaskets on reach in units that were damaged, ripping and peeling from door frame.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave with minor food debris buildup.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee turn handles of faucet off with bare hands. Educated and employee complied. Overall great hand washing in the facility observed. -REPEAT-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw unwashed produce stored over ready to eat roast beef in the walk in cooler. CDI - PIC relocated the roast beef.

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 cut lettuce prepped yesterday temped at 48F. It was packed into a large plastic container with a lid. Discussed proper cooling before placing in container. Discarded voluntarily. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled chicken, meatballs, cut lettuce and corned beef in reach in cooler above 41F. CDI - PIC voluntarily discarded these foods as these foods were prepped a couple days ago. All others TCS foods in these units were below 41F.

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 roast beef prepped yesterday, without date mark. CDI - allowed PIC to properly date mark. Date marking in this facility has improved, dropped back down to half points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Cole slaw and sliced tomatoes all covered and in deep pans while cooling. CDI - PIC removed covers and placed in shallower containers from the Cole slaw and sliced tomatoes. -REPEAT-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one working container of flour unlabeled at the prep/cookline.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the kitchen during my inspection. Contact your pest control company.

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 on the floor - food delivery was last night. Observed a bag of onions stored next to the mop sink.

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 sanitizer in sanitizing bucket at 0 ppm of quat. CDI- sanitizer was remade and is now at 200 ppm of quat.

Verification Required. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with no chlorine test strips to test dish machine.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee lunches stored on facilities foods in the walk in cooler.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee turn handles of faucet off with bare hands. Educated and employee complied. Overall great hand washing in the facility observed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one bar hand sink. Stocked during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs over roast beef and corned beef in walkin cooler. Eggs were relocated below these items. REPEAT. Order has improved from last inspection so full points not deducted.

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 pasta salad in reachin cooler at 43F from yesterday. It was packed into a large plastic container with a lid. Discussed proper cooling before placing in container. Discarded voluntarily.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey and sliced ham in prep unit at 42-48F. All other foods were at 41F or lower. They were moved to walkin cooler to chill back down to 41F. Recommend discontinuing using plastic containers to store the wrapped deli meats and moving to metal pans. REPEAT. Observed one reachin cooler not holding all food at 41F or below. One part of the unit was properly holding. Alfredo sauce, sausage dip, buffalo dip were voluntarily discarded. Unit was turned down and will be monitored. Observed lettuce in server prep unit at 44F. It was moved to walkin cooler to rapidly chill.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced tomatoes, pasta salad, spaghetti noodles beyond 7 day date mark. Discarded. Observed half n half at bar and feta cheese in walkin without date marks. Dated during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Discussed proper cooling of pasta salad which was found in a large plastic container with lid. Product was discarded.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils Observed open employee drink stored on the prep table next to slicer. CDI-PIC removed and discarded the drink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat brownies. CDI- PIC relocated the brownies to the top shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored on top of beer in the walkin cooler. CDI- PIC relocated the raw shelled eggs to the bottom of the walk in cooler shelf.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the "clean" slicer with dry food debris on the blade. CDI- PIC rewashed and sanitized the slicer. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.Observed the interior of the microwave in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey in the bottom of the prep cooler temped at 43F. All other TCS foods in the unit were temped at less than 41F. CDI- Allowed PIC to place in the walk in cooler to bring back down to temp.

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 foods (pasta, rice, sliced deli meats, dips, grilled chicken, sliced tomatoes, cut leafy greens,etc.) that are prepared in the facility and require date marking. Facility had one extra day on the label, as the facility was adding 7 to the date they prepared the product (example 11/28 with a discard of 12/5). CDI- Educated the PIC on datemarking and how to count the days and to include the date of preparation in the 7 days. PIC corrected all the products, all products were still within 7 days and no product had to be 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 feta cheese that was opened today and grilled chicken prepped today in the prep coolers, not datemarked. CDI- PIC datemarked both foods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one working container of flour unlabeled at the prep/cookline.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a cup being used as a plastic cup for marinara sauce in the prep cooler.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed reuse of cardboard boxes to store portioned freezer foods (tater tots).

General Comment. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee use clean bare hands to turn off faucet. CDI- Employee was educated on the proper handwash procedure and a rewash was done. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee come from outside and proceed to go to cook line without doing a handwash. CDI- Employee was instructed to stop and a handwash was done.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observing the following foods above 41F: ranch-a container with individual sauce cups(07/19), salsa-a container with individual sauce cups(07/19), chicken(07/19), tomatoes-6 containers(07/13-07/19), and pasta(07/14). Ambient air of each unit was: flip top 2-55F, the reach in unit was below 40F but after checking temperatures it rose to 45F. Salsas and dressings(ranch, made with buttermilk) are normally not portioned into individual containers. PIC stated this just happened during COVID-19 when sales rose. Moving forward dressings and salsas will not be portioned. CDI- All items were voluntarily discarded. *Compliance visit will be made within 10 days to ensure units are holding foods at the proper temperature*

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of water, margarine, wine, lemon juice and oil not labeled. A seasoning shaker was also not labeled.

General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. In clean dish/utensil area, observed plastic containers wet nesting.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of repair at wing freezer, and flip top 1 and 3.

Verification Required. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with no chlorine test strips to test dish machine.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored sitting on top of a container of lettuce. CDI-PIC moved eggs to a bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer, and 3 knives stored clean that were soiled. CDI-PIC took to be washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the inside roof.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed 2 heavily dented cans and the PIC explained they would use these products. CDI-PIC set aside to be voluntarily discarded and explained the dangers of dented cans.

3-401.11(D)(2) Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed kids menu with consumer advisory for burgers and cheeseburgers. Explained to PIC with HSP (highly suspectible populations) that they must fully cook meat, cannot cook to order. PIC will have this changed. VR required 11/17/2019

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 food employee take 2 large plastic 5 gallon bukcets of cheese and chilli and set them on counter. Chilli was 46F, cheese was 52F, items were made last night and cooled in the containers. CDI-PIC voluntarily discarded. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items on the prep line made from 11am yesterday, left there overnight and will be used until product is gone, with no datemarks. Observed all deli meats stored in the reach-in with no dm, PIC explained they freeze their product and thaw them out, were thawed yesterday. CDI-PIC datemarked items for the date of prep/open/thaw date. REPEAT.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser stored on a prep surface near the grill. CDI-PIC moved to chemical shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food employee take 2 large plastic 5 gallon bukcets of cheese and chilli and set them on counter. Chilli was 46F, cheese was 52F, items were made last night and cooled in the containers. CDI-PIC voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site, when PIC came after inspection they provided thermometer. Needs to maintain a thermometer on site, will do a visit to verify.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC and employee wash hands and use bare hands to turn off faucet. CDI - EHS educated both on proper handwashing procedures; hands were re-washed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce and ready-to-eat foods. CDI - Employees reorganized walk in to correct storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed melted cheese on stovetop hot holding at 115F. CDI - PIC reheated melted cheese to 165F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, american cheese, deli meat, and roast beef all cold holding 42-45F. CDI - All items placed on 4 day date mark. Observed tomatoes and salsa in salad prep unit holding above 45F. CDI - Both items taken to walk in cooler to cool rapidly. Observed several pans of diced tomatoes in reach in cooler holding at 46F; all pans prepped the previous day 6/19. CDI - All pans were voluntarily discarded. *All TCS foods must be able to cold hold at 41F next inspection*

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items stored in prep units portioned from larger batches in walk in cooler without date mark. All items in walk in cooler had date mark. CDI - PIC correctly date marked portioned items in prep units.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on top of sanitizer bottle.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed air filters on outside of ice machine with accumulated dust. Increase cleaning frequency. REPEAT. Points not escalated due to previous cleaning issue resolved.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat at 0 ppm at the three compartment sink dispenser. CDI - provided a new quat concentrate container to the dispenser. Currently reading at 200 ppm.

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 multiple containers of chili in the walkin cooler in the temperature danger zone and did not meet time/temperature cooling criteria. Observed lettuce in the prep unit in the cooling phase that did not meet cooling time/temperature criteria. CDI - discarded the product and educated on proper cooling methods. Use smaller containers and store uncovered in the walkin cooler. After lettuce is prepared, store in walkin cooler. Use thermometers more often.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed improper cooling methods for lettuce and chili. CDI - educated to cool product down in walkin cooler uncovered. Use shallow smaller containers if needed. Also, the prep unit is not meant for cooling, only cool down in walkin cooler.

4-501.11 Maintain equipment in good repair. Observed water in the bottom of reach in unit. Advised to repair.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dust build up on storage rack in kitchen. Advised to keep equipment clean.

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 2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observed food employee handling cell phone, then moves to prep food. CDI - advised to wash hands after contaminating them, before food preparation. Food employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed tomato and lettuce out of temperature in the flip top unit. Refer to temperature chart. CDI - educated to cool food down after preparation. Once at proper temperature, store in cold holding unit; cold holding units are not meant for cooling. Relocated the TCS product to the back and the non-TCS product to the front of flip top unit to keep better refrigeration. VR

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tongs stored right next to trash can. Observed tongs stored on oven handle; when oven opens, the tongs are exposed to contamination being close to the floor. CDI - relocated tongs to a clean container.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed one torn gasket at the reach in unit. Previous items have been fixed.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed paint chipping at the storage rack in the walkin cooler. Advised to replace or repaint to prevent paint chipping. Previous items have been fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in the temperature danger zone, overstacked in the flip top unit. Refer to temperature chart. CDI - educated about preventing overstacking in each individual container. Pulled each item to cool down to proper temperature. All items are at 45 F and below.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed incorrect labels; misunderstanding of cold holding criteria. CDI - explained to PIC and food employee that first day of preparation is considered day 1 of cold holding. 41F and below, food can be held for 7 days. 42F - 45F food can be held for 4 days. PIC, Chris switched out labels fr a 4 day holding time.

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 bottle of water and oil not labeled. Advised to have all working containers labeled.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no beard guard constraining beard. Advised to provide hair restraints for food employees.

4-501.11 Maintain equipment in good repair. Observed reach in unit with standing water in unit. Advsied to have maintenance take a look at condensation or leaking condenser.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dusty fan on top of flip top unit. Observed dusty vent cover for ice machine.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employees using the handsink and not washing hands, but rinsing off other items. CDI - educated to only use handsinks for handwashing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed tomato not meeting time/temp cooling criteria. See 31 for cooling methods. CDI - educated food employees about proper cooling methods to meet proper time/temp criteria for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in flip top out of temperature. Refer to temperature chart. CDI - advised to pull excess product out of each individual container. Advised to be aware of chill line in each individual container. Do not overstack product.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket without label on container. CDI - PIC wrote sanitizer on container.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed diced tomato in refrigerator at 50F cooling since 10:30. 70F-50F / 210 min = .095. Not meeting cooling time/temp criteria. All products in refrigerator are at proper temperature. CDI - educated to use proper cooling methods to rapidly cool product. Removed plastic wrap from container to allow proper air flow.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Advised to place fly tape underneath sinks and equipment to prevent flies and to prevent contamination of food, equipment, utensils, and food contact surfaces.

4-501.11 Maintain equipment in good repair. Observed gaskets torn throughout the kitchen.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contacting cheese when slicing cheese on the slicer. CDI - advised to discard cheese , wash hands, put gloves on. Educated to wear gloves and not contact ready to eat food.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat at 3 comp sink dispensing at 50 ppm. CDI - educated to create own solution in 3 comp sink with chlorine; clean in dishmachine. Facilities dish machine is working properly and facility has chlorine test strips. PIC states that technician will come out today to fix.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in the flip top unit. refer to temperature chart. CDI - Educated to not overstack tomato in containers. Educated about keeping product below chill line in the container for proper refrigeration. Advised to pull excess product from container.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta salad in the flip top unit without a date on the product. Observed ham in the walkin cooler with an incorrect date label on the product. CDI - advised to put a date label on the pasta salad container; advised to switch out incorrect label for the ham and to put proper label on. Educated about proper date marking criteria.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket at 50 ppm; observed sanitizer rag not in the bucket. Advised to fix the quat dispenser at the 3 comp sink to have sanitizer at the proper concentration and to put rag in the bucket.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine with build up inside the ice chute. Advised to clean and sanitize more often.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed one product, diced tomato, with an icorrect date. CDI - educated importance of proper date marking. First date of prep is day 1. Product at 41F or below can be held for 7 days with first day of preparation as day one. 42-45F can be held for 4 days with first day of prep day as day one.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper stored in ice scooper holder with mold build up. CDI - cleaned and sanitized ice scooper holder; advised to drill more holes in the bottom to get rid of standing water.

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 squeezing limes for salsa without gloves. CDI-limes and juice discarded, employee washed hands and donned gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat foods in prep cooler. CDI-eggs moved to proper storage order.

7-201.11 Store toxic materials to avoid contamination. -P Observed employee medications stored improperly over prep table. No active prep taking place. CDI-moved to proper location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items in prep coolers overfilled in pans and slightly above 45F. CDI-excess product removed and taken to walk in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed improper cooling methods used. Observed a pot of chili cooling in ice bath in sink covered and ice not filled to top of product. Also observed roast beef and turkey deli meat cut and portioned into plastic bags and stacked in deep containers above 45F. CDI-deli meat placed on sheet pan in thin layer to cool, lid removed on chili pot and ice filled to top of product.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at bar handsink. CDI-napkins provided.

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 stored on floor of walk in cooler and freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet rag stored on cutting boards.

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

4-502.11(A) Maintain utensils in good repair. Observed broken wires in one fry basket. Discard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on outside of plastic bins and in and around dish machine and dump buckets at bar area.

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 garnish drink with a lemon slice with bare hands. CDI-EHS educated employee and PIC on importance of not touching ready to eat foods with bare hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a bag of unwashed carrots stored in direct contact with washed and peeled carrots. CDI-bag removed and carrots re-washed.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bottle labeled sanitizer registering 0ppm concentration on test strips. CDI-bottle refilled with correct concentration of quat sanitizer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes with food debris and stored as clean. CDI-dishes re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in two prep coolers out of temperature due to being overfilled in pans and not cooled down properly before placing in unit. All items were placed in cooler less than 2 hours prior. CDI-all items out of temperature taken to walk in cooler to rapidly chill.

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 foods cooling in open flip top prep units. Cool foods in walk in cooler or other cooler before placing in holding units. CDI-all items placed into walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live flies in kitchen. Observed two dead flies on floor of walk in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed server preparing salad without wearing a hair restraint.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed chill stick for stored on floor of freezer. Chill stick taken to be washed.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified PIC (person in charge) during inspection. Facility has 210 days from permit issue date for compliance.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a drink on the prep cooler which was disposed of during inspection.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed line cook change gloves without first washing his hands. Employee was instructed to stop and wash his hands and then put on clean gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some build up in the ice machine and on the can opener blade. Both items cleaned during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of sanitizer and glass cleaner. Bottles labeled during inspection.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed one of the stem thermometers off by more than 20 degrees on the hot end. Facility had a back up thermometer. 4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed two prep cooler thermometers not working during inspection. Facility had back ups which were installed during inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed blue ice scoop holder with standing water in the bottom of the container. Facility will drill holes in the bottom for drainage.