FAMOUS TOASTERY/BALLANTYNE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed waitstaff dumping coffee in handsink. CDI action ceased and moved to prep sink.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed shrimp on shrimp and grits menu asterisked but no parasite letters provided. Told PIC they need to remove asterisk on menu or provide parasite letters. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates on cook line, at coffee bar, and on clean storage rack near dish machine soiled with leftover food debris. CDI items moved to sink to clean when water heater repaired. 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 pancake mix with egg mixture that was holding at 53F in ice bath. Ensure pan is fully submerged in ice and not sitting on top. CDI items moved to walk in for cooling. Observed tuna salad, sliced tomatoes, and cut fruit that was above 41F in refrigeration. CDI tuna was from overnight and discarded and remaining tuna placed in walk in to cool. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed facility with no hot water. All fixtures and dish machine go up to a max of 78F. PIC stated they observed unit was inoperable this morning and was using the 3 comp sink to wash dishes. Facility was not using a low temp detergent and unable to support cleaning for service. PIC agreed to voluntarily close and has repair person coming onsite to replace unit for same model. Notified PIC that if there is a loss of water or hot water demand they should not operate. PIC called repair person and they said they will be onsite later today to swap out unit Verification required.

5-205.15 Maintain a plumbing system in good repair. Observed back handsink with broken pipe and water leaking on the ground near dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half in lowboy next to the drink machine at 42. Date marking was 3/30 and PIC stated had not been used recently. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 half and half in lowboy near drink machine with a date of 3/30. CDI - PIC voluntarily discarded. EHS discusses 7 day date marking with PIC. All other date marking in the facility was correct. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 one stack of metal pans wet nesting. CDI - All pans were separated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Observed rusty tray on the drink machine in the kitchen. Repair or replace.

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 sealant in kitchen patchy and missing all throughout kitchen area. Observed light cover over cook line with cracks and a hole in it. Repair or replacement necessary. REPEAT

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 cooked potato and sausage mix not baring date label during inspection. Observed cut lettuce in WIC with a prep date of 12/28 bare a discard date of 12/1. Observed milk and almond milk in server lowboy bare opening dates of 12/22 still in use. Observed various date labels baring illegible discard dates. All prep dates legible. CDI - Employee verified cooked potato and sausage mix was prepped on 12/28 and properly labeled. Discard date on lettuce corrected. Milk and almond milk voluntarily discarded. All illegible labels corrected. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cut melon being stored in direct contact with the bottom of a sheet tray. Ensure food is protected from possible contamination with a barrier. 1 pt.

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 sealant in kitchen patchy and missing all throughout kitchen area. Repair or replacement necessary. Repeat. 1 pt.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy tomato in WIC during inspection. CDI - Tomato voluntarily discarded. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburger being stored above RTE sausage in main prep during inspection. CDI - Hamburger relocated. 0 pts. 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 various foods in salad prep holding above 41F during inspection. See temperature chart. Ambient in bottom of unit 43F. Foods stocked towards the back in the top portion of unit maintaining proper temperatures. Out of temperature foods voluntarily discarded. Maintenance contacted. 72 hour VR required. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in container of sanitizer maintaining concentration of 0ppm quat during inspection. CDI - Bucket changed to sanitizer with concentration of around 200ppm quat. 0 pts.

4-501.11 Maintain equipment in good repair. 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 under grill unit out of order during inspection. Repair, replacement, or removal necessary. Observed unsealed wooden pallet under RIC in main kitchen area. Replacement or sealing necessary. Repeat. 1 pt.

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 hole in FRP next to RIC. Observed floor sealant all throughout kitchen area patchy and missing. Repair necessary. Both items noted on past three inspections. Repeat. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored on main prep and in salad prep above customer foods. CDI - Items moved to appropriate location. Repeat. 0.5 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink with coffee residue and grounds in it at beginning of inspection. CDI - Handisnk rinsed out. PIC reminded employees handsinks cannot be used as a dump sink. 0 pts.

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 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 cut lettuce baring a date label of 4/21 despite being cut 4/23. Observed bag of mozzarella cheese with no label indicating its opening date. PIC was able to verify it was opened on 4/22. CDI - PIC corrected label on lettuce and labeled mozzarella. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. 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 under grill unit out of commission and in need of repair. Repair or replacement required. Observed unsealed wooden pallet under RIC and unsealed wooden countertop in main kitchen area. Replacement or sealing necessary. Repeat. 1 pt.

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 hole cut in FRP wall next to RIC. Observed sealant on floor missing in large patches all throughout kitchen, dish area, and WIC. Both items noted on previous two inspections. Repair required. Repeat. 1 pt.

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 snacks being stored above server prep unit during inspection. CDI - PIC moved to appropriate location. 0 pts.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed steak on specials menu with no asterisk leading to consumer advisory. Employee stated that steak can be ordered undercooked. CDI - Employee updated menus during inspection. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in solution with concentration of 0ppm quat during inspection. CDI - PIC changed to properly concentrated solution.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed cooked apples in RIC with spoon handle being stored in contact with the food during inspection. CDI - PIC removed.

4-501.11 Maintain equipment in good repair. Observed RIC with handle missing and door interior broken during inspection. Cooler door was noted on previous inspection. Repair or replacement needed. Repeat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on the bottom of RIF during inspection. More frequent or thorough cleaning needed to preclude pest harborage.

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 large holes in FRP next to RIC in need of patching. Observed floor sealant missing in large patches all throughout kitchen. Both items noted in previous inspection. Repair needed. Repeat.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed container of pickles stored under unwashed produce in WIC. CDI - PIC moved pickles to appropriate location. 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 sliced turkey, chicken salad, and boiled eggs in server prep unit, and blueberry crepes in glass door RIC prepped on 8/19 holding above 41F during inspection. CDI - PIC discarded all items. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed steak and burgers on local menu that are able to be ordered and consumed undercooked with no consumer advisory system in place on menu. CDI - PIC began updating all menus during inspection to reflect proper consumer advisory. EHS will follow up to verify all menus have been updated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cambro containers in back storage area being stored as clean while wet stacked together.

4-501.11 Maintain equipment in good repair. Observed rusting on shelving units in WIC in need of repair or replacement. Doors on prep units are not properly attached, maintenance has already been called to repair. Full points will be deducted if not repaired by next inspection. 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 large hole in FRP wall next to glass door RIC in kitchen area in need on repair. Sealant on floor chipping and in need of repair. Full points will be taken if not repaired by next inspection. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed egg whites on ice held above 41F. CDI: Half of the product removed so that product is below ice line. Both portions rapidly cooled to 41F. REPEAT VIOLATION Overall facility has good cold holding practices and all refrigerator units were properly working. Future violations will result in full point deduction. 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 on chorizo in reach in cooler. CDI: Date marked for yesterday when it was opened. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 roasted vegetables in prep top cooler date marked for 4/30 when they were cooked on 4/29 per batch in walk in. CDI: Date corrected to 4/29. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket with wet wiping cloth at 0ppm quat sanitizer. CDI: Bucket was switched out and filled with properly concentrated sanitizer. REPEAT VIOLATION Some improvement as only one bucket was low.

4-501.11 Maintain equipment in good repair. Observed inoperable cooler drawers at grill. PIC stated that the owner is working on having this repaired. Observed damaged gasket on main prep top cooler right reach in door. Observed water build up in small reach in cooler to left of stove. Observed shelving beginning to rust on interior of salad prep top cooler and where clean dishes are stored near the 2-comp sink. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep pits in some areas. CDI: Board voluntarily discarded.

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 build up on gasket of small reach in cooler to left of grill.

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 coating on floor damaged, peeling, and missing throughout facility. Observed damaged concrete floor near to go table for servers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cream cheese cold held on bottom of dessert refrigerator at 48 degrees F. CDI, cream cheese voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed log for hollandaise sauce held on TPHC and unsalted butter held on TPHC but no written procedures. CDI, procedures completed while on-site. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 quat sanitizer buckets testing below 200ppm.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed coffee filters removed from protective packaging and uncovered / unprotected

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door left open. Observed some trash debris on ground.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw shrimp stored in container of quinoa. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 onion cooling in deep container in prep refrigerator at 98 degrees F. CDI, onions immediately relocated to shallow sheet pan and placed in walk in cooler to rapidly cool. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of chocolate milk with open date of 8/17 and cut melon prepared on Monday according to staff not date marked. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut melon recently prepared and cooling in covered container and onion cooling in prep refrigerator at 98 degrees F. CDI, cover removed from melon and onion relocated to shallow sheet pan and placed in walk in cooler to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests.: Observed a fruit fly

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use sanitizer buckets with zero ppm quat solution. CDI-PIC emptied and replaced sanitizer with 150ppm quat solution. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counter top at egg station. CDI-Food employee placed wet wiping cloth in sanitizer bucket. -REPEAT VIOLATION- No point increase due to noticable improvement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dried food debris on blade of can opener stored clean. CDI-PIC placed can opener at dish machine area. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored on counter tops and cutting boards.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans being stacked wet at clean dish area.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 working containers of spices at grill station.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of small flies near dish machine area. Notify pest control service for removal of small flies.

3-302.15 Wash fruits and vegetables prior to use. Observed sticker and sticker residue on avocados stored at salad flip cooler. PIC stated that avocados are washed before use. CDI-PIC removed stickers from avocados and rehashed avocados.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed inoperable paper towel dispenser at left hand sink. PIC stated batteries have died. CDI-PIC placed a roll of paper towel at hand sink until batteries can be replaced.

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 liquid eggs in metal container submerged in an watered down ice bath out of cold holding temperature (see temperature chart). CDI-PIC added more ice for rapid cooling. -REPEAT VIOLATION-

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 bodily fluid spill kit in facility but written procedures are missing from outside of kit and kit cannot be opened without being used. CDI-REHS provided written procedures for vomit and diarrhea spill clean up.

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 can opener with dried food debris and build up. CDI-PIC placed can opener at dish machine area to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed in use dish machine with zero ppm sanitizer. CDI-REHS primed sanitizer at dish machine and sanitizer levels were adjusted to 100ppm. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 in house heat treated apples and sauerkraut from Walk in cooler in cold drawer at 75F (see temperature chart). PIC stated cold drawer is inoperable and was unaware items needed to be kept at 41F or below. CDI-PIC voluntarily discarded items.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility using 4 hour time procedures for their hollandaise sauce but facility does not have written TPHC procedures. Hollandaise sauce was prepped at 7am and will be discarded at 11am. Verification visit required for time procedures.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of fruit flies in dry storage area. Notify pest control service for removal of fruit flies.

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 two dented cans stored with all other canned foods. CDI-PIC discarded dented cans.

3-302.15 Wash fruits and vegetables prior to use. Observed sticker and sticker residue on avocados stored at salad flip cooler. PIC stated that avocados are washed before use. CDI-PIC removed stickers from avocados and rehashed avocados.

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 tin pitcher stored in ice machine with pitcher handle touching ice. CDI-PIC removed tin pitcher and placed at dish machine to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers and plastic condiment bowls stored at clean dish area stacked wet. CDI-PIC placed items at dish machine area to be cleaned.

4-501.11 Maintain equipment in good repair. Observed inoperable cold drawer at grill area. PIC stated cold drawer went out last Monday and manager has order a new cold drawer. Repair or replace cold drawer.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed faucet at canwash connected to the chemical tower and a red hose. The water remains on at all times. If facility wishes to maintain water on at all times, the facility shall install a back flow prevention device rated for continuous pressure. CDI - Water was turned off. 5-205.15 Maintain a plumbing system in good repair. Observed a leak at front hand sink near reach in freezer and leak at dish machine area.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed apples and limes over cut cantaloupe, cut honeydew, and cut pineapple. CDI-PIC rearranged storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed in use dish machine with zero ppm sanitizer. CDI-PIC replaced nearly empty sanitizer bucket with new sanitizer bucket and primed dish machine, dish machine read 100ppm.

5-202.12 (A) Provide at least 100F water at hand sinks. -Pf Observed hot water faucet does not turn on at bar hand sink. Only cold water available for hand washing. Repair. Verification required. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for hand washing at bar hand sink. CDI - towels replaced.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked sausage patties holding at 119f and black beans holding at 109f on steam table. CDI- items reheated to above 165 as they had been out less than 2 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pancake and French toast batters made with milk holding in ice bath beside grill area above 41f. CDI - batters placed into WIC to chill back to 41f as they had been out less than 2 hours.

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 house salsa made with canned tomato ambient cooling in deep plastic tub in WIC. CDI - salsa spread onto shallow pan to quickly chill. Use methods that allow food to quickly cool including shallow pans instead of deep plastic containers. Pre-chilling of canned tomato products recommended.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee rinsing out a coffee canister in the hand sink in the kitchen. CDI-PIC stopped employee and told her to rinse canister out in three comp sink. Observed dishes in hand sink in bar area. CDI-dishes were removed. Hand sinks may only be used for hand washing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp over cooked food on cooling rack. CDI-shrimp was moved to bottom of cooling rack.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer with concentration of 0ppm. CDI-buckets were dumped and replaced with new sanitizer with concentration of 200ppm.

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 spoon in guacamole with handle in food. Observed scoop in sugar with handle not out. CDI-utensils were taken out of foods and out into the dish area to be washed. EHS reminded PIC that all handles need to be out of food if stored in containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers that were wet stacked in the dish area. CDI-containers were unstacked and placed in sink to be rewashed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Can opener with dried buildup on blade and mechanism. CDI - relocated to dish for re-cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked potatoes holding at 129f in hot well at line. CDI - PIC reheated to above 165f as product had been on line less than 2 hours. Ensure TCS foods are held above 135f when in hot holding. REPEAT

3-501.15 Quickly cool foods. Use methods and equipment such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pan of whole potatoes cooling on sheet pan placed on rack not spaced apart in walk in cooler. CDI - PIC cut potatoes into smaller pieces and spread out on pans into the freezer to quickly chill. When cooling food, use methods that allow them to cool quickly.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed employees soaking cleaned and sanitized utensils in hot water for polishing. Cleaned, sanitized, and air dried utensils may be polished with a clean dry cloth. Do not wet clean utensils in water or sanitizer for polishing.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on line reach in cooler and damaged door handle on upright cooler. Observed some shelving with rust/corrosion present.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup and splatter on some shelving, on exterior surfaces of dish machine and other various equipment items at line. Clean frequently to prevent buildup.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed womens restroom toilet 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 some buildup on floors under/behind equipment in back of house areas.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked potatoes holding at 117f and gravy holding at 135f in hot wells at line. CDI - PIC reheated to above 165f as products had been on line less than 2 hours. Ensure TCS foods are held above 135f when in hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed low boy drawer unit under grill holding cooked turkey sausage and cooked pork sausage patties at 43-44f. Ambient air temperature of unit 44f. PIC relocated sausages to freezer to quickly chill to 41f as they had been in unit less than 2 hours. Do not store TCS foods in the unit until it has been serviced and is verified to be holding at 41f or lower. Adequate capacity is available in alternate cold holding units at line area for in-use TCS foods during operation at this time. VR required within 10 days. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in prep, line, and storage areas. Improvement noted as numbers of flies greatly reduced. Contact PCO for service. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used wet wiping cloth laying on equipment in server prep area. Once used, place soiled wiping cloths into sanitizer between uses.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser at hand sink in kitchen not dipensing soap. CDI - PIC corrected. Ensure soap is available for hand washing at all sinks.

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 whole potatoes cooling overnight in walk in cooler with temperature at 44f. CDI - PIC discarded. Ensure cooked TCS foods are cooled from 135-70 within 2 hours and then to 41f within a total of 6 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed upright dessert cooler holding TCS foods above 41f. See chart above. Ambient air temperature of unit 45f. PIC discarded all TCS foods in unit. Do not use the cooler to hold TCS foods until repair completed and unit is holding all foods at 41f or lower. VR within 10 days.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed TCS foods in both walk in cooler and in prep top coolers with 8 day date marking applied. CDI - PIC corrected. Date mark all prepared TCS foods with accurate date marking not to exceed 7 days. 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 multiple TCS foods with expired date marking including house made ranch, blue cheese, ceasar dressings and house made tuna salad. CDI - PIC discarded. Discard all TCS foods once the 7 day date mark has expired. REPEAT Continued non-compliance with date marking requirements may result in permit action.

3-501.15 Cooling Methods - PF Observed deep bulk pot used to cool cooked whole potatoes in walk in cooler. CDI - PIC discarded potatoes. Do not cool TCS foods in bulk containers. Use a method that allows air flow around the food to facilitate rapid cooling such as shallow pans and/or ice baths.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present in back areas, dry storage, and at front bar area. Contact PCO for service. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Buildup present on shelving and other non-food surfaces of walk in cooler needs 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 buildup on flooring in walk in cooler and under shelving in dry storage area. Improvement noted from previous inspection. 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. Holes present in wall surfacing in back of house areas. Improvement noted from previous inspection. REPEAT

2-301.14 When to Wash - P Observed server handling soiled dishes at dish area then remove gloves and don new gloves to serve customers with no associated hand washing. CDI - manager instructed server to wash hands. Server observed washing hands and changing gloves properly thereafter.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Can opener with dried buildup on blade and holster assembly. Dicer stored on clean utensil rack with food residue present on blades. Interior surfaces of ice machine with black residue present. REPEAT - Procedures need to be put into place and staff training needs to be conducted to ensure food contact surfaces of equipment are cleaned and sanitized. Return Visit required within 10 days to ensure equipment is properly cleaned and sanitized and that procedures have been put into place. Continued non-compliance with cleaning and sanitizing requirements could lead to permit action.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed melted unsalted butter holding at 111f at grill area. CDI- manager reheated to greater than 165 and placed on hot holding.

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 multiple food items in walk in cooler and front line prep top with date marking expired including house made blue cheese dressing exp. 7/6, house made Caesar dressing 7/3, ham slices 7/1, chorizo 7/6, corn beef hash 6/26. CDI - items voluntarily discarded. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies in dry storage and back area. Contact PCO for service. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Damage/hole present at bottom of back door is potential pest entryway. Repair to prevent pests from entry through the area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Cases of liquid egg stored on racks less than 6" off of floor in walk in cooler. Relocate so that it is at least 6" above the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and metal food pans stored as clean stacked together wet in back area. Air dry pans before stacking.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Cases of single service clamshell containers from previous days delivery stored directly on floor in kitchen area. Relocate so that items are at least 6" off of the floor.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Significant damage to wall surfaces at baseboard juncture throughout back area near ice machine and back door. Surfaces are no longer unabosorbant and cleanable. Repair. 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. Long term buildup and organic debris present under back area shelving and under ice machine needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone laying on shelf at grill area. Designate an area for employees to store cell phones away from the prep area. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not able to demonstrate that they had ANSI accredited certified food protection manager certification. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer blade, can opener and some bowls stored as clean but soiled with food residues / particles. CDI, items relocated for cleaning.

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 noodle with date of preparation of 12/10, vegetable with date of preparation of 12/8, milk and tomatoe not date marked. CDI, foods voluntarily discarded by PIC.

3-501.15 Quickly cool foods. Use methods and equipment such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed quiche cooling on rack on prep line. CDI, kiesch relococated to walk in cooler to rapidly cool.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket below required concentration and wiping cloths stored on cutting board at prep line.

6-501.113 Storing Maintenance Tools - C - Observed screwdriver and container of 3 in 1 oil stored over prep table. CDI, items relocated for proper storage. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged wall / baseboard tile near ice machine. Repair to provide smooth, nonabsorbant and easily cleanable surface.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee speaker and cell phone stored above prep cooler.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC not performing duties in regards to temperature control of TCS foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage, french toast batter, tomatoes , and corned beef hash held at greater than 41 degrees. CDI products only out 2 hours took back to walk in to cool. Repeat violation.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed grill drawers no longer holding temperature and door on prep unit 2 in need of repair. Repeat Violation

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed numerous bags of garbage on ground on outside of dumpster. Area in need of cleaning.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC duties not being met due to the vast number of cold holding violations present.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soiled pans and utenstils stored as clean. CDI took to rewash. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine showing less than 50 ppm chlorine . verification required.

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 potatoes cooled from last night at 48 degrees. CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tcs foods in prep units 1 and 2, grill drawers , freezer and walk in cooler held at greater than 41 degrees see chart above.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed staff unable to provide procedures for tphc for hollandaise sauce. verification required

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 potatoes cooled in too great of volume. CDI cooling window missed product discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed front sanitizer bucket at 50 ppm chlorine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed walk in cooler , grill drawers and prep units unable to maintain tcs foods at 41 degrees or less. Observed freezer digital thermometer reading 62 degrees. verification required.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 uncovered employee drinks in kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed pitcher filling with water at kitchen handwashing sink. CDI, pitcher removed from handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler and raw steak stored over wine. CDI, foods relocated for proper storage. Repeat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer at 0ppm at sanitizer vat of 3 compartment sink. Observed detergent line damaged and not pulling detergent at 3 compartment sink. CDI, detergent purchased to manually mix until unit calibrated. EcoLab contacted while on-site for maintenance and sanitizer vat refilled to required concentration. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P -Observed slicer stored as clean but accumulating heavy soil. Observed some plates and bowls stored as clean but had residues / soils. CDI, equipment relocated for cleaning and instruction to clean and sanitize slicer while on-site.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed consumer advisory missing asterisk footnote of daily menu REMINDER statement. CDI by instruction to ensure that menu master file adjusted to include proper asterisk by next inspection and PIC to handwrite update on paper daily menu until file updated.

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 recently prepared cut lettuce and cut tomatoes recently prepared and cooling in flip top prep unit according to PIC. CDI, employee transferred to shallow sheet pans and relocated to walk in cooler to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods stored in boxes on ground in walk in cooler and some produce stored on ground at prep table. PIC stated delivery key drop made in morning. 3-307.11 Miscellaneous Sources of Contamination - C - Observed raw turkey burger stored in pan on same prep table that was currently being used as prep table for preparing potatoes. Turkey burgers relocated to prevent possible cross contamination.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some uncovered / unprotected coffee filters.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed leak at handwahing sink in kitchen and water not turning off when faucet handles are off. Observed detergent dispenser at 3 compartment sink not connected and not calibrated according to PIC. PIC contacted EcoLab while on-site and facility to manu

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed top of dish machine accumulating soil residues.

2-301.14 When to Wash - P - Observed 2 food employees touch wet / soiled wiping cloths but not wash hands prior to handling clean plates. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, unwashed produce relocated for proper storage. Improvement made since previous inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer low in bucket at 3 compartment sink and not providing required concentration to sanitize equipment. CDI, PIC put new container and sanitizer provided at required levels. Improvement made since previous inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 2 pans of ham and 2 pans of turkey not date marked. Observed pan of cooked vegetables not date marked and PIC stated was held in unit over 24 hours. CDI, foods voluntarily discarded by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed thermometer on-site not providing accurate temperature of ice water to ensure proper calibration. VR by 2/10 to ensure that proper thermometer is provided on-site and calibrated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed box of grits on flour in dry storage area. Keep at least 6 inches above the floor.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed hot water faucet valve handle broken and removed at 3 compartment sink faucet and staff needing wrench to turn on/off hot water valve. Repair.

6-501.12 Cleaning, Frequency and Restrictions - C - observed top of dish machine accumulating some soil residues.

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 2 food employees not vigorously rub hands for 10 to 15 seconds when washing their hands and staff turn faucet off with their bare hands after hand washing. CDI by instruction. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. Repeat. Observed vegetable burger stored with raw beef in low prep refrigerator. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dish machine not providing required sanitizer. Manager attempted to prime sanitizer and it would work but then would not provide required concentration. Staff to use dish machine to wash and rinse but will sanitize at 3 compartment sink. Repeat. Visit to be made to ensure long term compliance of dish machine by 10/21. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed ice machine in need of cleaning and accumulating black soil residue on barrier and top interior area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed standing freezer not working or holding TCS foods at required temperature. Observed all TCS foods in unit overnight according to staff and between 48 and 52 degrees F. See temperature observations above and foods voluntarily discarded and denatured by staff. Visit to ensure unit is repaired for long term compliance of tall freezer by 10/21.

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 pico cooling in prep unit in covered container that was prepared in morning. CDI, pico transferred to shallow pan to rapidly cool.

2-402.11 Effectiveness-Hair Restraints - C - Observed 2 employees preparing food without 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 some clean linen at 3 compartment sink stored with soiled linen in bag.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed tall freezer and dish machine not working. Visit to be made by 10/21 to ensure long term compliance and equipment is calibrated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some soil accumulating on top of dish machine.

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 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine not providing required chlorine sanitizer concentration and tested below 50ppm as registered on test strips. Manager tried to prime equipment but unable to provide proper sanitizer level. EcoLab contacted while on site and facility to use sanitizer at 3 compartment sink to sanitize equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed Chicken salad, cheeses, cut tomatoes, cut lettuce in flip top prep unit between 49-57 degrees F. CDI, items were relocated to walk in cooler to rapidly cool. Ensure all TCS foods maintained at 45 degrees F and below. Return visit to be made to ensure that refrigerator is calibrated and all TCS foods are held at required temperature by 7/23.

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 deep container of cut melon cooling in walk in cooler tightly covered. Observed chicken cooling on rack in kitchen. CDI, operator transferred to shallow containers and relocated to walk in to rapidly cool.

2-402.11 Effectiveness-Hair Restraints - C - Observed food handler employee with beard not wearing beard restraint

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on top of prep and counter surfaces. Observed wet cloth used to stabilize cutting board.

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 lids stored within 6 inches of the ground and coffee filters uncovered/unprotected at beverage area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed dish machine not providing proper sanitizer concentration. EcoLab contacted. Observed flip top prep unit no holding temperature on top for some TCS foods and had ambient air temperature of 45 degrees F. Effective January 1st 2019, all TCS foods are required to be held at 41 degrees F and below.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee at dish area changing tasks from loading dirty dishes to unloading clean dishes without a hand wash between tasks. CDI: PIC intervened and had employee wash hands and re-wash dishes.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling a utensil with water from hand sink and observed the bar handsink with ice in it, indicating use as a dump sink. CDI: PIC instructed employees to use handsinks for handwashing only. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a scoop and immersion mixer stored with food residue on them after warewashing, as well as several plastic pans with stickers or sticker residue on them while stored as clean. CDI: All soiled utensils were sent to be properly washed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pico de gallo in reach in holding at 46F and butter in bar reach in holding at 52F. Observed tomatoes and boiled eggs overstacked in prep units holding between 42F and 45F. Observed butter holding outside temperature control on counter beside grill. CDI: Butter (from bar) and pico sent to walk in for rapid cooling. Overstacked items were halved and the top portion sent to walk in. Room temperature butter was voluntarily discarded. 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 three unlabelled squeeze bottles on cook line.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados that had already been washed.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed boxes and other litter surrounding dumpsters in enclosure.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink uncovered on work table adjacent to grill. CDI: Drink relocated to bottom shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink used as a dump sink at the beginning of inspection, then later during inspction, observed an employee dumping a sanitizer bucket in the same sink. CDI: Instructed employees that hand sinks are only for handwashing.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed that employee could not locate letter of parasite destruction for salmon products. EHS informed PIC to cease sale of lox salmon until letter may be obtained. VERIFICATION REQUIRED within 10 days to determine compliance.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled spatula stored as clean on drying rack, as well as several plastic pans with sticker residue on them after warewashing. CDI: Items removed and sent for warewashing. REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine originally reading 0 ppm chlorine after initial testing. Employees were warewashing throughout inspection before testing. CDI: Machine was primed and read 50 ppm chlorine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed home fries holding below 135F on main cook line. CDI: Volutarily discarded and replaced with freshly cooked potatoes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce overstacked in a double boiler style pan in flip top unit holding at 58F. CDI: Lettuce removed from flip top and placed in walk in for rapid cooling. Lettuce was 41F before the end of inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed five meat loaf products with dates ranging from 11/17 to 11/21 (well over 7 days of shelf life) in cold drawer and walk in. Observed an undated chub of corned beef. CDI: All out of date or undated products were voluntarily discarded by PIC. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed that PIC could not locate written procedure for TPHC on hollandaise. CDI: EHS provided procedures and PIC filled out on site.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut melon and black beans cooling in units rated for holding in covered containers. CDI: Beans (cooked product) uncovered and relocated to walk in unit. Melon was uncovered and placed in large reach in unit. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloth sitting on reach in by grill. CDI: Cloth sent to dirty linens. REPEAT. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket for cook line sitting directly on floor. CDI: Elevated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of plastic pans wet nested on drying rack.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed at server station in kitchen and at front server station with their lip contact surfaces exposed. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue built up on shelving in walk in unit. Observed shelving in walk in unit in need of cleaning to remove food debris.

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 caulking missing on right side of mop sink, creating a gap between sink and wall. Observed baseboard missing around wall to the left of mop sink and back handsink loose from wall. Observed poultry prep sink and three compartment sink missing screws, causing a gap between wall and backsplash. Ensure that all sinks are secured to wall and that floor-wall juncture is made smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a scoop, immersion mixer blade, and lemon clicer stored as clean with food debris on them. PIC stated that the lemon slicer is never used. CDI: Lemon slicer discarded and scoop and mixer blade sent for proper warewashing.

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 sauteed mushrooms from 07/05 in reach in and a container of ham from 07/06 in the walk in. CDI: Both products were voluntarily discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two pans of tomatoes and a pan of lettuce prepared fresh this morning at room temperature cooling in a unit rated for holding temperature in covered containers. CDI: All three pans were relocated to the walk in cooler and uncovered for rapid cooling. All items were below 45F by the end of inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled spices and oil squeeze bottles on main cook line area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wiping cloth stored on salad prep table outside a sanitizer bucket and a bucket behind the bar area reading less than 100ppm QAC sanitizer. CDI: CLoth placed in sanitizer bucket and bar bucket was emptied and refilled with QAC from three compartment sink reading 200ppm.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups throughout facility displayed with lip contact surface exposed to air. CDI: Cups voluntarily discarded and replaced with new cups in plastic wraps.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee meal stored in server cooler with product for restaurant. CDI: Meal voluntarily discarded by PIC.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0pts - Observed one employee drink stored on area where utensils are stored with no lid. CDI - Moved.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - 0pts - Observed unwashed vegetables stored in reach in and walkin over ready to eat foods. CDI - Moved.

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 and eggs not labeled. CDI - Labeled. 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 chilli dated for 5/5. CDI - Discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed Time missing from hollandaise sauce and pico. Observed no procedures in place for pico. CDi - Times placed and procedures completed.

3-302.15 Wash fruits and vegetables prior to use. - 0 pts - Observed avocados with sticker residue after being washed. Ensure stickers are removed prior to washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed utensils stacked wet at the dish area and beverage area. 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 stored in a soiled bin.

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 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 -0pts - Observed one employee donning gloves after handling soiled dishes. Observed same employee wash hands for less than 5 seconds. CDI - Employee properly washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed hand sink with pot in it. Employee was getting water from there to boil. Discontinue using hand sink for water. CDI- Moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed brie cheese stored on make top unit above the food containers causing it to read 53F. Observed chicken salad, salsa, and tuna salad reading 48-51F. CDI- Product was discarded. Assess lower right side of cooler for air flow issues.

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 chicken salad, hotdogs, and turkey not labeled. CDI- Discarded due to temperature. // 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 ranch labeled for 2/19 (old labeled not removed). Observed product on the line reading 3/2 which is the date the pans were rotated. Ensure once rotated the original date is placed on the product.

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 - 0 pts - Observed pancake batter (butter milk and pasteurized eggs) reading 51F after being mixed and stored in a tightly covered container. CDI- Placed in shallow pans after observing that temperatures in center did not drop.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed wet sanitizing clothes stored on prep areas. 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. - Ensure that once cloths become soiled they are changed out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed cleaning needed on non-food contact area of slicer. CDI - Cleaned properly. // Observed cleaning needed in gaskets and beverage unit in bar area.

5-205.15 Maintain a plumbing system in good repair. - 0pts - Observed pipes at floor drains deep into drain. Cut pipes to maintain an air gap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- 0pts - Observed meat slicer with minor food debris. The PIC stated it was used this morning and stored cleaned. CDI- PIC broke down the slicer and moved it to the dish machine to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- 3pts REPEAT- Observed cut melon and pancake batter both being held at 55F. CDI- PIC placed cut melon in a refrigeration unit and submerged batter in an ice bath. PIC was given documentation to place these items on time.

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 cooked onions, diced tomatoes, and other items inside flip top without dates. CDI- PIC properly labeled items with proper date from bulk items. 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 meat loaf in the walk in cooler date marked for 11/12 and sausage dated for 11/15 with today being 11/23. CDI- PIC voluntarily discarded. 1.5pts- REPEAT

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - 0pts- Observed hollandaise sauces said to be on time, with time label, without written producers. CDI- PIC filled out written producers.

5-501.115 Maintaining Refuse Areas and Enclosures - C- 0pts- Observed cleaning needed at the dumpster area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid egg in the reach-in cooler above 45 F due to cooler not being on cold enough setting. CDI- Cooler thermostat adjusted to a colder setting. Temperatures in the cooler are now at 48 F. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tofu dated 8/14/16 observed on 8/22/16. CDI- Discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle labeled quat sanitizer, but has unknown chemical in the bottle. CDI- discarded.

53 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Observed missing cove base tiles in the back area near back door, can wash area. Repair baseboard at storage closet door frame and where needed. REPEAT

2-101.11 PIC shall be present during all hours of operation.-PF No certified food manager was present when I arrived to complete the inspection due to an emergency. Certified manager arrived around 30 mins after inspection started.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pico which is a special today huevos rancheros on the counter at 59 F. Pico is made fresh in house and shall be kept at 45 F or below. CDI- Placed on ice during the inspection. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -P Observed a pan with quiche prepared on yesterday with no date mark. CDI- Date was placed on the pan.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle labeled glass cleaner, but has bleach in the bottle which is used to clean walls. CDI- Re-labeled during inspection.

4-501.11 Maintain equipment in good repair. Observed 3-compartment sink loose from the walls and leaning due to broken legs. New front legs have been ordered.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking pipe under the hand sink at cook line area near the oven. Repairs are required.

53 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Observed missing cove base tiles in the back area near back door, can wash area. Repair baseboard at storage closet door frame and where needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Whipped butter packets on tables must be held at 45F or below. CDI-placed in cooler and given to customers when ordered.

4-502.13 Single-use and single-service articles may not be reused. Discontinue using plastic and cloths as sink stoppers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean sides of metal pans. Sticker residue.

5-205.15 Maintain a plumbing system in good repair. Observed floor drain under prep sink clogged. CDI- repaired on spot. Leak under prep sink. Repair.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair or repaint floor throughout. Repair baseboard at storage closet door frame.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Keep personal items away from food items such as plates. Cell phones stored with plates.

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employees not washing hands properly. Observed employee wiping hands on sanitizer wipe cloth instead of removing gloves and washing hands. CDI-through instruction

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Discontinue storing utensils in hand sink. Hand sinks are for hand washing only. CDI-removed

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Employee double gloving and removing top glove after handling raw eggs. Gloves are not to be used in place of hand washing. Once glove is soiled removed gloves to wash exposed bare hands and replace gloves after washing.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Facility has hollandaise on time. Facility marked beginning times but did not mark discard times. Employees aware of discarding after 4 hours. Did not mark on the log. Explained that logs are to be kept correct daily. CDI-corrected

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed Lox not labeled with an asterick on menus. Must mark due to the use of cold smoked salmon not being a fully cooked product.

3-501.15 Cooling Methods - PF: Meatloaf cooling on speed rack in kitchen 75F. CDI-reheated to 165F and placed on top shelf of walk in cooler

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee wearing bracelets during food prep. CDI- removed

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair floor throughout kitchen including baseboards (transitional item). 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair leak under hand sink near dish machine.

4-501.114 Maintain sanitizer at correct concentrations. -P: Sanitizer buckets reading less than 50ppm(quat) and dish machine not sanitizing properly. CDI-buckets remade(200pm) and dish machine primed and cycled through now 100ppm

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Sausage patties 85F in heat well. CDI-discarded

"3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Observed meat loaf cooling in walk in cooler wrapped. Meatloaf was cooked today and is 50F. CDI-vented

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees eith beards must wear beard guards when handling/prepping/cooking foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans stacked wet. Must air dry competely before stacking.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair baseboards and floors where needed. Item is on transitional permit and must be completed by 2/20/16.

6-202.11 Light Bulbs, Protective Shielding - C: Provide endcaps on light in storage room. This item is on the transitional permit and must be corrected by 2/20/16.