TGI FRIDAYS #1742

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink on service line and behind bar being used to dump and to store equipment. CDI- EHS discussed with PIC, PIC had items removed and began process of cleaning.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed pans of ribs in reach-in stored without covering, pans holding bacon on prep shelf without covering. CDI- PIC covered containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prepped salad in prep drawers, cooked portioned noodles, and house made slaw in flip top temping above 41F. EHS observed ice bags being used throughout establishment in units as a preventive control. CDI- PIC removed items to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed TCS food being held in draws and flip top with ice bags at start of service temping above 41F. TCS foods should not be maintained in units actively being used until cooled to 41F or below. CDI- EHS discussed with PIC, PIC removed items to rapidly cool in walk-ins. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed small plates on service line wet nested. EHS discussed ensuring dishes are able to properly air dry. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean metal pans stored on unclean dish rack mat. CDI- PIC removed items to clean area.

4-501.11 Maintain equipment in good repair. Observed door of reach-in located in bar area needing to be repaired. *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 flip top interior, gaskets of cold holding units, and top of dish machine needing cleaning.

5-205.15 Maintain a plumbing system in good repair. Handsink on cookline in disrepair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout facility and tiles needing to be repaired on cookline. *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 ceiling vents and tiles needing to be cleaned.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans being stored with other cans that were not damaged or dented. -CDI- PIC relocated the dented/damaged cans. (1 pt)

4-501.11 Maintain equipment in good repair. Observed loose faucet at the 3 comp sink. Also observed leaking coming form the top of the WIC. Repair necessary items. (0.5 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 low grout throughout facility. Repair low grout. (0 pts)

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 PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly rewashed hands. -0- 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shelled eggs stored over sliced cheese in WIC. -CDI- PIC corrected storage order. -0- 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -1.5- 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 .

3-501.15 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 racks of ribs cooling at a low rate in WIC in individualized protective plastic coverings. Observed onion soup cooling in RIC with protective coverings. -CDI- EHS educated PIC on proper cooling methods and PIC unwrapped items and removed lids and placed in WIF to facilitate rapid cooling. -0- 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawing salmon not removed from ROP environment. -0.5-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some squeeze bottles missing labels. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” blender. -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 dust/debris on top of dish machine and ice machine, metal shelving and plastic shelving used for storing clean dishes, and dark buildup on NFCS of drink machine. Increased and more thorough cleaning frequency recommended. -0-

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 dust buildup on vents. Increased and more thorough cleaning frequency recommended. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps around back door that would allow insects and rodents to enter.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water on the floor of the WIC due to light fixture leaking water.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed whole pineapples above washed and cut lettuce. CDI PIC moved pineapples. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and heavy discoloration. PIC stated that she has already ordered replacement cutting boards.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee medicine on prep table. CDI PIC moved medicine. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris in 4 metal pans. CDI PIC stated that they received some dishes from the Steelecreek store that closed and pans were moved to dish room. 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 .

3-501.17 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 pot stickers and housemade sauce. CDI PIC voluntarily discarded pot stickers and put date on sauce. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 wrong date mark on 1 pan of lettuce in the WIC. CDI PIC stated that it was prepped this morning and she put correct date mark on the pan. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on shelf with clean dishes. CDI PIC moved cell phone.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce above RTE food in the WIC. CDI PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cajun butter and Parmesan butter in prep top above 41F. PIC stated that these were just filled this morning. The pans were filled beyond the fill line of containers. CDI PIC removed top portion and put it in WIC to cool down and instructed employee not to fill containers too 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 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 1 of 4 pans of fettuccine noodles in cold drawers. CDI PIC provided date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several stacked of single service trays stored in dry storage unprotected.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household waffle iron in kitchen. PIC stated that she purchased it about a week ago and has ordered a commercial one. EHS advised that the household appliance should be removed from facility.

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 Tall reach in cooler gasket torn.

5-205.15 Maintain a plumbing system in good repair. Observed faucet leaking at back handwashing 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. Observed 2 air vents and ceiling near dish room with large amount of dust buildup.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food in reach in with customer food. CDI PIC moved employee food.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed fan and trash can blocking the back the front line hand sink. CDI- Items removed.

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 cold drawers under grill in need of cleaning.

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 wall near fryer area in need of cleaning. 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 flap pulling away from the wall near the fryer. Affix to the wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored in the tall reach in cooler with customer items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes soiled in the clean dish storage area. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce cooling at a rate of 0. CDI- Lettuce placed on ice and in the walk in cooler for cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 upper grill in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout kitchen area. Observed wall in need of cleaning behind the cold well.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in the cold well holding above 41F in the cold well. CDI- Lettuce discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 tall reach in handle in need of cleaning. Observed cold drawer units in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in the walk in freezer in dish pit area and on the front line.

4-501.11 Maintain equipment in good repair. Observed several food storage trays cracked/ chipped/ damaged.

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 exterior of hot trays in need of cleaning

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 vents at dish pit and above drink machine in need of cleaning.

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 slicer soiled with old food debris. CDI- Slicer taken back to be cleaned.

4-501.11 Maintain equipment in good repair. Observed cracked/ chipped trays in the clean dish storage area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout. 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 wall behind prep top in need of cleaning. Observed floor in the WIF in need of cleaning. Observed vent above dish pit in need of cleaning.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee touch raw shrimp, wipe gloved hands on a wet towel, then go to do other tasks. CDI- Employee changed gloves, washed hands and put on new gloves

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen 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 salmon in the cold drawer under the grill holding above 41F. PIC stated she checked the temperature this morning and items were approximately 37F. Thermometer was calibrated and reading correctly. CDI- Items iced and placed in the walk in freezer for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed sheet trays damaged on the corners. Get replaced.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in the walk in cooler and at the dish pit.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans soiled with old food debris. CDI- Items taken back to be washed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed peroxide cleaner stored over clean dishes. CDI- Peroxide cleaner removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothes stored with dishes.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit diarrhea clean up plan. CDI- Educated PIC and emailed copies

3-501.13 Thawing Observed ROP salmon thawing within ROP environment. CDI- Packages cut.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed Single service to go items contaminated with old food debris. CDI- Items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tall reach across from prep top unit in need of cleaning. Observed outside of microwaves and cold drawer in need of cleaning.

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 vent and ceiling above the dish machine in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed straws in the bar handwashing sink. CDI- Straws removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, sliced cheese, wings and nuggets in the cold drawer across from the fryers holding above 41F. Wings and nuggets were placed in the unit this morning and were within time/ temp parameters. CDI- Wings placed in the walk in freezer to rapidly cool. shredded and sliced cheese discarded. Observed cheese and cooked peppers and onions in the low reach in cooler across from the grill holding above 41F. Items were within time/ temp parameters. CDI- Items placed in the walk in cooler for cooling. Observed salad in the walk in cooler holding above 41F. Salad had been in the cooler since last night. Salad had not been removed or used since being placed in the cooler last night. CDI- Salad discarded. See temp chart. NOTE: PIC stated they have been having issues with the unit on the side near the ice machine. No food was in the other half of the unit. Ambient air temp for the middle low reach in unit was 41F. Ambient air temp for the low reach in unit near the tall reach in unit was 44F. PIC will not use unit until the unit is fixed.

4-501.11 Maintain equipment in good repair. Observed low reach in unit holding above 41F. Get fixed before use. Replace/ repair chipping trays in clean dish storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean outside of the reach in units and cold drawers.

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 vents over the prep line in need of cleaning. Observed vents near dish machine in need of cleaning. Observed wall behind grill in need of cleaning. Oil is dripping onto the wall from the hood.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed no hand soap at the bar handwashing sink. CDI- Soap placed at the bar handwashing sink

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed soda cooling in the ice used for customer drinks at the bar. CDI- Drink and ice removed.

4-501.11 Maintain equipment in good repair. Observed food trays chipped with missing pieces.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicers stored as clean, heavily soiled with food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of salads, 2 containers of cheese, eggs, wings, nuggets and tomatoes holding above 41F. CDI- Salads, cheeses and eggs were discarded. Wings, nuggets and tomatoes were covered with bags of ice and cooled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several large plastic containers wet stacked in thhe clean storage area.

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 2-301.14 When to Wash - P Observed employee wash hands, then turn faucets off with bare hands. CDI- Employee re-washed hands and used paper towel barrier to turn faucets off.

3-302.11(A) (8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over ready to eat food items. CDI- ready to eat items moved to a ready to eat food shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice in the tall reach in unit across from the grill holding above 41F. Observed cheese in the cold drawer holding above 41F. See temp chart. CDI- Out of temperature rice was discarded. Cheese was placed in the walk in cooler to cool to 41F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cups wet stacked near the drink station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans near the 3 comp sink with sticker residue. Observed plastic lids soiled with food and debris. CDI- Items taken back to be re-washed. NOTE: Cooling items will make temp

4-501.11 Maintain equipment in good repair. Observed shelving in need of cleaning throughout.

5-205.15 Maintain a plumbing system in good repair. Observed handsink pipe leaking near the walk in cooler. PIC has called to get issure fixed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on plates stored in clean section of kitchen and bar areas. CDI- Plates were taken to dish machine were they were properly cleaned.

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 coleslaw that had no change in temperature after cooling for 14 minutes. CDI- coleslaw unwrapped and taken to walk-in freezer to 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 container of coleslaw that was cooling while covered. CDI- Container was unwrapped and allowed to further chill.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employees scooping ice with exposed fingernail polish. CDI- employees put on gloves.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths at bar area were not held in solution at proper strength. CDI- Wiping cloths were placed in solution at 200 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of cups that were wet. CDI- Cups were seperated and allowed to air-dry. REPEAT

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair leaking faucet at hand sink near walk-in cooler.

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. Replaced cracked floor tiles in bar and kitchen areas. Cover exposed insulation in ceiling in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors behind equipment and in corners in kitchen area. Clean splash from walls behind prep stations.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink at dishwashing area with no paper towels. CDI-PIC provided paper towels.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food employee take tomatoe slicer and rinse it off at a prep sink, then store it clean. CDI-Food employee took slicer to be washed/rinsed/sanitized (W/R/S). 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines with black build-up on the inside. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored clean with food debris on the inside blades. CDI-PIC took bsck to be W/R/S. Repeat Violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked items made from last night that were above 41F (see temp chart) (peppers, onions, pasta) items were heavily wrapped and placed in small prep units. CDI-PIC voluntarily discarded. Repeat Violation.

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 mozzarella cheese being held for 8 days, PIC explained they datemark items for date of prep + 7days, explained proper procedure is date of prep+6days. CDI-PIC changed date.

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 several cooked items (peppers, onions, pasta) from last night, heavily wrapped and put in plastic containers and covered. CDI-PIC voluntarily discarded

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils hanging on hooks and utensils were touching a non-cleanable surface-wall was made of a plywood material-needs to remain off of the wall.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed food and trash sitting around dumpster area. Area needs to remain clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several clean metal pans with old date marking stickers left on them after the warewashing process. CDI: EHS had PIC get an employee to remove old labels and send utensils through dish machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0 ppm chlorine during visit. CDI: PIC adjusted machine and primed, then after several runs, machine read 50 ppm chlorine. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodle soup, chicken and bean mix, and spinach dip holding between 43F and 48F in bottom of cold drawer unit. All out of temp TCS foods were voluntarily discarded. EHS recommended calling maintenance for cold unit. VERIFICATION REQUIRED within 10 days to determine compliance.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket on line reading 0 ppm QAC. CDI: Bucket emptied and refilled.

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 multiple ceiling tiles with peeling surfaces. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P observed bartender handling sliced lemons with bare hands. CDI- Bartender will use sanitary gloves or tongs when handling sliced fruit for beverages.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed dish machine testing at 0ppm chlorine sanitizer. PIC has contacted service repair. PIC will ensure that utensils are sanitized in sink until dish machine is repaired. Verification required within 10 days. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine on ice chute.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF observed individually portioned cooked rice stored on tray in upright cooler without date mark. CDI date marked for yesterday.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf observed bartender handling sliced fruit and scooping ice for beverages while wearing artificial nails. CDI- Bartender will use sanitary gloves over artificial nails when handling food (includes scooping ice).

4-501.11 Good Repair and Proper Adjustment-Equipment - C observed dish machine not properly sanitizing. observed drawer cooler at grill out of service. Verification required within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up inside microwave oven. observed old date mark stickers on unstacked containers on the drying rack.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. toilet needs cleaning in employee restroom.

5-501.110 Storage Refuse, Recyclables and Returnables - observed trash/refuse on the ground around garbage 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 multiple ceiling tiles with peeling surfaces. 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 dust build-up on ceiling tiles/light fixtures above prep surface at cook line.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up in ice machine around ice chute. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf observed dish machine fail to reach 180F after multiple runs. Failed thermolabel test tape x3. PIC will call for service repair. 3 compartment sink to be used for sanitizing step until dish machine repair. Verification required within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed raw chicken, raw shrimp, spinach, dumplings stored in sautee cooler > 45F. CDI by placing food items on TPHC or moved to walk-in cooler. See temp chart. items in walk-in cooler observed < 45F prior to departure. Verification required within 10 days. observed rice in upright cooler > 45F. CDI moved to walk-in cooler. observed below 45F prior to departure. (30min)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked containers on the drying rack.

4-501.11 Good Repair and Proper Adjustment-Equipment - observed dish machine hot water sanitizing < 180F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on containers unstacked on drying rack.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on work surface. CDI by discard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf obsevred sticker glue on containers stored as clean. CDI by wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed multiple TCS food items stored in cook line coolers, and walk-in cooler > 45F. see temp chart. CDI- TCS foods in coolers > 2 hours discarded by PIC. TCS foods < 2 hrs moved to cooler < 45F. Repair service on site during inspection. PIC will use ice to assist TCS foods to maintain 45F or below. Verification required within 3 days.

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 multiple food items cooling while covered with plastic wrap. CDI - vent food items for quicker cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed containers of sliced lemons stored in ice bins.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on work surfaces.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed ice scoop handles stored in ice. observed ice scoop at ice machine stored in soiled water inside scoop holder container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on the drying rack.

4-501.11 Maintain equipment in good repair. observed ambient air temperature of 50F in walk-in cooler. observed ambient air temperature of > 45F in cook line coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on and inside equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed romaine, spinach and kale above 45F. CDI - items were voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several drain flies in the bar area. PIC stated he will contact the pest management company.

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

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the bottom door of the reach in cooler across from the grill. Replace gasket. 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 several cracked trays on the drying rack. Discontinue use of cracked/broken items.

Repeat violation 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed low grout throughout the facility. Observed cracked/broken and missing floors tiles by the dish machine. Replace/repair tiles. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed cleaning needed on the wall by the spray arm at the dish pit.

Repeat violation 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed unshielded lights in the dry storage room.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the chute of the ice machine by the prep tables. Observed pink build up on the sliding doors on the ice machine with 2 types of ice. Observed plates on the cook line with food debris on them. Invert plates to protect them from food debris.

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 ribs cooling on the prep table by theven and noodles cooling in the walk in cooler while tightly covered with saran wrap. CDI - ribs were placed in the walk in to cool. The noodles were placed in an ice bath cool.

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 a spray bottle of oil unlabeled on the cook line.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the meat walk in cooler door and the bottom door of the reach in cooler across from the grill. Replace gaskets. Observed tape on the handles of 3 fryer baskets. PIC stated he will remove the tape and order new baskets.

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 low grout throughout the kitchen.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed unshielded lights by the dish pit and the dry storage room.

Repeat violation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw chicken wings with gloves, then open the walk in cooler door with the same gloves. CDI - stopped employee and explained that gloves need to be discarded before touching anything else. Employee discarded gloves and the walk in door handles was sanitized.

REPEAT VIOLATION 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed the dish machine only reaching 155F during the final rinse. Maintenance figured out the booster needs a new thermostat. They have ordered it and have it being sent overnight and will be installed by the end of this week. Facility does not wash in the 3 comp sink so they are using it to sanitize in the mean time. Verification required 6/23/2017 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed plates on the cook line and drying rack with food debris while they are stored as clean. CDI - PIC removed plates to be re-washed. Observed pink and black build up in both ice machines.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 2 pans of pot stickers, cooked onions and peppers, shredded chicken and raw chicken wings above 45F. CDI - PIC voluntarily discarded the pot stickers, onions and peppers and shredded chicken. The chicken wings were placed in the freezer to cool (see temp chart).

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a small stack of plastic bowls stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the meat walk in cooler door and the bottom door of the reach in cooler across from the grill. Replace gaskets.

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 missing floor tiles in front of the walk in freezer.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee use gloves to take off the parchment paper on a raw burger. The employee then grabbed a to-go container and used it to scoop cole slaw out of the container. CDI - stopped employee and explained the violation. Employee discarded gloves and the cole slaw was voluntarily discarded.

Repeat violation 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed the dish machine only reaching 160F for a final rinse temperature. CDi - Ecolab corrected during inspection. The booster heater needed to be reset; booster heater belongs to company and is not eco labs. Heater might need to be repaired/replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed shredded chicken, salad, chicken wings, salmon and black bean burgers above 45F. CDI - ice was added to the chicken wings, salmon and burgers to cool. The other items were taken to the walk in to cool.

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 tomatoes and salad cooling while covered with saran wrap. CDI - explained proper cooling methods; saran wrap was lifted to facilitate cooling.

Repeat violation 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 floor tiles in front of the freezer door.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed some bulbs missing shields throughout the facility.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed the dish machine only reaching 150F on the rinse temperature. CDI - Maintenance has been contacted. Facility will wash in the dish machine and sanitize in the 3 comp. sink. Verification required 1/7/2016 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed pink/black build up in the chutes of both ice machines. Observed 1 scoop and 2 plates with food debris stored as clean. CDI - items were removed to be rewashed.

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the meat walk in cooler door. Replace gasket.

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 missing floor tiles in the walk in cooler. Replace tiles.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC did not know the health policy, nor had a copy of one. CDI - a copy was emailed with the inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed a container of cooked broccoli out on the counter at 69F. CDI - PIC placed into the cooler to cool.

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

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 missing floor tiles by the fryers. Replace tiles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few pans and containers stored as clean with food particles stuck to them. Inspect dishes for cleanliness before storing. CDI- Dishes re-cleaned.

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 handle of cole slaw scoop down insided cole slaw in drawer cooler. CDI- Cole slaw voluntarily disposed of by PIC, scoop stored in running water well.

4-501.11 Maintain equipment in good repair. Observed racks re-painted at prep sink area in back of the house that were peeling, needing better coating or replacing to make smooth and easily cleanable.

5-205.15 Maintain a plumbing system in good repair. Observed cook line handsink with leaking pipes under sink, needs repair.

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 floor and baseboard tiles in kitchen repaired from transitional permit. Observed additional broken floor tiles in dish area and baseboard tiles in dish area and near restrooms that need repair. Observed leak in women's restroom ceiling above sink needing repair and holes in ceiling likekly due to this leak needing repair. Observed gaps in grout on floor tile near restroom, needing re-grouting. Observed bowed out ceiling tile in dish area needing replacing, possibly due to another ceiling leak.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee pick up items from floor, change gloves, but did not wash hands. CDI- Employee corrected, washed hands and put on new gloves.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open box of frozen chicken stored on floor while chicken was being portioned. CDI- Chicken stored up off the floor. GENERAL COMMENT: Observed all transitional items needing correcting.