LOSO TAVERN

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed marinara sauce holding at 125F. CDI- PIC voluntarily discarded the sauce -0- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed prep unit holding TCS foods above 41F (see temp chart) ambient temperature of the unit was 48F. After 30 minutes the unit dropped to 44F and after an additional 20 minutes the unit had an ambient air temperature was 43F. CDI- Food in unit was voluntarily discarded. EHS allowed facility to continue using the unit in conjunction with ice baths. Facility must continue to monitor temperature in the unit to ensure that all food is at 41F or below. -1.5- 3-day VR required **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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf EHS observed turkey chub thawing in a container full of water on the counter. Product was still 41F or below. CDI- PIC placed turkey chub in the walk in cooler to finish thawing. -0-

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 cracked/missing floor tiles throughout. EHS observed water damage to tiles outside walk in cooler. Repair or replace. **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 dust buildup on vent covers. Increased and more thorough cleaning frequency recommended, focusing on floors and walls. Observed cleaning needed under and behind equipment. **REPEAT** -1-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. EHS observed food employee place raw shrimp in fryer basket. EHS observed food employee go from handling raw shrimp to a ready to eat salad. Food employee touched a ready to eat salad with same gloves used to handle raw shrimp. CDI- EHS provided education, salad was voluntarily discarded, and food employee properly washed hands and donned new gloves. -2-

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. EHS observed shelving in walk in coolers and shelving above prep area in need of more frequent cleaning. EHS observed visible debris on these shelves that could contaminate food during storage or prep. **REPEAT** -1-

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 cracked/missing floor tiles throughout. EHS observed water damage to tiles outside walk in cooler. Repair or replace. **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 dust buildup on vent covers. Increased and more thorough cleaning frequency recommended. Observed cleaning needed under and behind equipment. **REPEAT** -1-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple items throughout facility that were not cooling but left uncovered. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer without a label. CDI- PIC labeled the bottle. **REPEAT** -1-

3-302.15 Wash fruits and vegetables prior to use. Observed multiple avocados in the prep units with stickers still present. EHS advised that stickers shall be removed when they are washed. CDI- PIC took all avocados and removed sticker and washed them. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean and stacked wet. **REPEAT** -0.5-

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 dry storage shelves in need of replacement due to rusting. **POINTS REDUCED DUE TO OVERALL IMPROVEMENT (facility has replaced shelving that was rusting in main kitchen area) -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility did not have chlorine test strips for dish machine. 10- DAY VR REQUIRED. -0.5-

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 non-food contact surfaces of equipment. Lower areas of prep tables and storage areas in need of more frequent cleaning. **REPEAT** ** POINTS DEESCALTED DUE TO OVERALL IMPROVEMENT** -0.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing floor tiles throughout. Repair or replace. **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 dust buildup on vent covers. Increased and more thorough cleaning frequency recommended. Observed cleaning needed under and behind equipment. **REPEAT**

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility is unable to produce a parasite destruction letter for their salmon. 10- day VR Required.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw shrimp stored below raw chicken in lowboy on the line. CDI- Storage order was corrected. 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 deli slicer, vegetable chopper and squeeze bottle stored as clean with visible food debris present. Observed dishes stored as clean with visible sticker residue present, dishes were stacked so that sticker residue is touching the food contact surface. CDI- Items were taken to dish area to be washed/rinsed/sanitized. **REPEAT** 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 a garlic and butter mixture being held at 60F in the cold well on the line. CDI- PIC voluntarily discarded the product. Garlic butter will be held under cold holding. PIC has TPHC document if they want to add the butter to TPHC. 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 two pans of cut tomatoes with no date marks. CDI- Items were dated as they were prepared the day prior. **REPEAT** **Points deescalated due to overall improvement. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. -Pf- Observed missing asterisks on brunch menu for bacon egg and cheddar, smoked turkey, and smoked bacon turkey sandwiches containing eggs served your way. **REPEAT** 10-day VR Required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle without a label. CDI- PIC labeled the bottle.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed multiple packages of raw meat thawing on the side of a prep sink. Multiple packages of ground beef were being thawing in standing water in the sink. PIC stated items were about to be put into walk in cooler. After 15 minutes EHS advised items should be moved to WIC. CDI- Items were moved to WIC to thaw and running water and ice were added to ground beef thawing in the sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area. **REPEAT**

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken and raw beef stored on floor of WIF. **REPEAT**

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 utensils stored in a bus tub with a lot of food splash and debris buildup. -CDI- PIC placed items at dish pit to be W/R/S. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean nested wet.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving throughout facility in need of replacement due to rusting. **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 heavy build up on non-food contact surfaces of equipment. Lower areas of prep tables and storage areas in need of more frequent cleaning. **REPEAT**

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors in need of cleaning in hard to reach places, especially under equipment. Increased and more thorough cleaning frequency recommended. **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 cracked/missing floor tiles throughout. Repair or replace. Observed aluminum panel/flooring coming up/unattached at back of house WIC near door. **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 dust buildup on vent covers. Increased and more thorough cleaning frequency recommended. **REPEAT**

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (B) Wash hands after using the toilet room. -P- Observed food employee return from restroom without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P- Observed PIC use thermometer without cleaning and sanitizing it. -CDI- EHS educated PIC on cleaning and sanitizing thermometer and PIC properly cleaned and sanitized it. 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 dish pit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed chicken cooked to 148F. -CDI- PIC cooked items to 190F. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed 2 containers of house made garlic aioli containing cooked garlic date marked 5/6 (discard 5/12), housemade chipotle ranch containing canned chipotles date marked 5/4 (discard 5/10) and deli turkey and deli ham with no date marks. Per PIC, deli turkey and ham were prepared 2 days prior and housemade chipotle ranch was prepared 3 days prior. -CDI- PIC properly date marked items and voluntarily discarded items past date. **REPEAT** -3- 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. -Pf- Observed missing asterisks on brunch menu for bacon egg and cheddar, smoked turkey, and smoked bacon turkey sandwiches containing eggs served your way. -CDI- PIC placed asterisks on menus. -0.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken wings cooling at a low rate. Items were found cooling in WIC in bus tub with chicken wings stacked on top of each other with not enough air flow. Observed sautéed peppers and onions prepared today cooling in prep unit in containers with items stacked on top of each other, not receiving enough air flow. -CDI- EHS educated PIC on proper cooling methods and PIC separated items onto sheet pans and moved items from prep unit to WIC 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken and raw beef stored on floor of WIF. -CDI- PIC relocated items. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop container stored in buffalo dip with no handle. -0-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving throughout in need of replacement due to rusting. **REPEAT** -0.5-

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 NFCS of slicer and Belgian waffle maker in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors in need of cleaning in hard to reach places, especially under equipment. Increased and more thorough cleaning frequency recommended. 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 cracked/missing floor tiles throughout. Repair or replace. Observed aluminum panel/flooring coming up/unattached at back of house WIC near door. **REPEAT** -1- 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 vent covers. Increased and more thorough cleaning frequency recommended.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored above retail items in sliding door cooler and in RIF. -CDI- PIC relocated items. -0-

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 food employee cutting RTE tomatoes with bare hands. -CDI- EHS educated food employee on using gloves and food employee voluntarily discarded items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink. -CDI- PIC replenished paper towel supply. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handwashing sink in women’s bathroom. -CDI- EHS provided handouts. -1-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed salsa and housemade chipotle sauce (contains canned chipotles) in RIC with no date marks. Observed housemade chipotle ranch (containing canned chipotles) date marked 1/16 (discard 1/22), ham date marked 1/20 (discard 1/26) and cut pickled cabbage date marked 1/18 (discard 1/24). -CDI- PIC properly date marked items without a date and discarded of items past date. **REPEAT** -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between prep unit door/lid. -CDI- EHS educated PIC on proper storage of in use utensils and PIC removed items. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored on top of ice machine with heavy dust and debris build up. -CDI- EHS educated PIC on proper storage of ice scoop and PIC removed item. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with dark buildup and deep groves in need of replacement. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving throughout in need of replacement due to rusting. -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 heavy dust buildup on vents of ice machine. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors in need of cleaning in hard to reach places, especially under equipment. Increased and more thorough cleaning frequency recommended. 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 cracked/missing floor tiles throughout. Repair or replace. Observed missing ceiling tile over back WIC. Observed soap dispenser not properly functioning. Observed aluminum panel/flooring coming up/unattached at back of house WIC near door. **REPEAT** -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 dish pit to be W/R/S. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy dark buildup in ice machine around chute. Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit cold holding above 41F. Observed items in RIC and WIC #1 above 41F. Per PIC, prep unit was open during lunch rush and other items were out for prep. -CDI- PIC placed items in WIC or WIF to cool back down. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 milks, cooked onions, marinara sauce and canned mushrooms with no date marks. Observed housemade chipotle ranch (containing canned chipotles) date marked 9/16 (discard 9/22), heavy cream date marked 9/4 (discard 9/10), salsa date marked 9/22 (discard 9/28), feta cheese date marked 9/20 (discard 9/26), collards, green beans and pimento cheese date marked 9/23 (discard 9/29), housemade chicken stock (containing scraps from cooked chicken) date marked 9/6 (discard 9/12) and marinara sauce date marked 9/18 (discard 9/24). -CDI- PIC properly date marked items without a date and discarded of items past date. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. PIC unsure of contents of bottle. -CDI- PIC voluntarily discarded. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed employee allergy eye drops stored on top of prep table. -CDI- PIC removed. 7-206.12 Rodent bait shall be contained in a covered, tamper-resistant bait station. -P- Observed rodent bait not contained in a covered, tamper-resistant bait station. -CDI- PIC removed. -1-

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed bacon thawing on counter. -CDI- EHS educated PIC on proper thawing methods and PIC placed item in WIC. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. **REPEAT** -2- 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door. Needs to be sealed.

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 utensils stored in a bus tub with a lot of food splash and debris buildup. -CDI- PIC placed items at dish pit to be W/R/S. -0-

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed aluminum panel/flooring coming up/unattached at back of house WIC near door. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 cracked/missing floor tiles throughout. Repair or replace. Observed missing ceiling tile over back WIC. **REPEAT** -1- 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 chicken juice leaking from boxes at back WIC.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw turkey burgers stored over raw salmon in RIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed shredded lettuce stored under unwashed avocados and cucumbers. -CDI- PIC corrected storage order. -0- 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 provolone and American cheese cold holding in prep unit above 41F in prep unit #1. Observed raw bacon and salad mix above 41F in WIC #1. Refer to temperature chart. -CDI- PIC voluntarily discarded of cheese and moved other items to freezer to rapidly cool back down. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf- Observed no footnote stating that items may be cooked to order. -CDI- PIC corrected. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items prepared today cooling with lids/plastic wraps. Observed items not cooling according to cooling parameters. Refer to temperature chart. -CDI- EHS educated PIC on proper cooling methods and PIC placed removed lids and placed items in cold holding units to rapidly cool. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed water, oil and margarine on line with no labels. Observed multiple housemade salsas in RIC and display RIC with no labels. Observed brown sugar and grits with no labels in dry storage area. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. **REPEAT** -1- 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door. Needs to be sealed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of oil stored on floor in dry storage area. -CDI- PIC relocated items. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to deep groves. -CDI- PIC discarded. 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. Observed rusty shelving in the both WICs and on dish racks. **REPEAT** -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors and lids on dumpster and recycling bins. Per PIC, it is a shared area. -CDI- PIC closed. -0-

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 cracked floor tiles throughout. **REPEAT** -0.5-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.- Observed PIC not able to answer questions about food prep/ingredients, questions relating to food borne disease, multiple priority violations and without CFPM. -CDI- EHS coached. -0- Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to answer questions related to foodborne disease despite having literature posted. -CDI- EHS educated PIC on foodborne disease prevention. -0- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet. Observed another food employee wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing and both rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee change gloves after working with raw food to switch to working to RTE foods without washing hands. -CDI- EHS educated food employee on washing hands between glove changes when switching from raw to RTE and food employee washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- Observed keg stored in front of handwashing sink. -CDI- PIC relocated items.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no lid on corned beef, gyros, sauerkraut, broccoli and raw chicken in RI cooler. Observed no lid on chicken wings stored in lowboy. -0-

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 dish pit to be W/R/S. **REPEAT** -3- 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(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 queso, chili and wings prepared yesterday above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded. **REPEAT** -3- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed blue cheese, shredded cheddar cheese, raw chicken, raw shrimp and raw fish above 41F in prep unit #2. Observed ambient air of prep unit #2 at 50F. Observed green beans, chicken wings, chicken strips, shredded cheese and provolone cheese in WIC #1 above 41F. Observed ambient air of unit at 47F. Observed cream cheese, milk, cut cabbage, cut lettuce heads, green beans and greens at WIC #2 above 41F. Observed ambient air of unit at 44F. -CDI- PIC voluntarily discarded items. **FACILITY TO USE OTHER COLD HOLDING UNITS UNTIL UNITS HAVE BEEN REPAIRED. MAINTENANCE IN ROUTE WHILE EHS WAS PRESENT.** -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: 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-/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 turkey in RIC with 2 dates: 5/9 (discard 5/15) & 5/12. Observed chicken salad dated 5/7 (discard 5/13). Observed 2 heavy creams and a milk in display RI with no dates. Observed housemade chipotle ranch (with canned chipotle peppers) date marked 4/12 (discard 4/18) in display RI. Observed pizza sauce date marked 4/24 (discard 4/30) and tomato sauce and chicken wings with no date in lowboy. Observed green beans, chicken wings and chicken strips in WIC #1 with no dates. Observed milk in WIC # 2 with no date. Per PIC, incorrect dates were placed on items/old stickers were not removed and other items were prepared in the last two days. -CDI- PIC placed proper dates on items and voluntarily discarded chicken salad. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. Per PIC, item was sanitizer. -CDI- PIC properly labeled bottle. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items prepared yesterday above 41F. -CDI- PIC voluntarily discarded. -CDI- EHS educated PIC on proper cooling methods and items were discarded. **REPEAT** -1- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thin probe thermometer available for use. **10 DAY VERIFICATION REQUIRED** -0.5- 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometers in cold holding equipment.

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 flour, grits, brown sugar, ghost pepper seasoning, liquid margarine and salt/pepper with no labels. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open for more than half of inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout especially in dishpit/clean dish storage areas. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to deep groves. 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. Observed rusty shelving in the walk-in cooler and the raw meat prep cooler. **REPEAT** -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-compartment sink. **REPEAT** -1-

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 cracked floor tiles throughout. -0-

6-301.14 Post a handwash sign at each handsink. Observed missing sign from kitchen hand sink.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris in the back of the deli slicer and a vegetable chopper. CDI - Items were removed to be rewashed.

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 one-day old mashed potatoes in the walk-in cooler that had only cooled to 45 degrees. CDI - Item was discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed egg rolls, black beans, salsa, and a cream sauce older than 7 days. CDI - Items 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 mashed potatoes in a plastic pan with tight lid in the walk-in cooler. Item had only cooled to 45 degrees overnight. CDI - Cooling education provided

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in the prep cooler with stickers still attached.

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. Observed rusty shelves in the walk-in cooler and the raw meat prep cooler.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed a spray hose hanging lower than the flood rim by the dish machine. Owner stated that the zip tie had broken. CDI - Hose was re zip tied. 5-205.15 Maintain a plumbing system in good repair. Observed a leak in the 3-comp sink faucet.

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

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Establishment could not provide written vomit and diarrheal clean-up procedures. REPEAT. CDI - EHS provided establishment with clean-up procedures to be posted.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Establishment could not provide parasite destruction letter for salmon. PIC called supplier to get a copy.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shrimp stored above pickles inside RIC (Lowboy). CDI - Storage order was rearranged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sanitizer below 10 PPM of chlorine sanitizer at the dish machine. CDI - Repair person arrived while still on site and chlorine was testing at approximately 100 PPM.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed chili (ground beef) need below 135F. CDI - Beef was placed on the stove top to reheat to 165F or above.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed soup and chicken salad held longer than 7 days. CDI - Item was voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed Salsa, sausage, tuna salad, and pimento cheese with no date marking. CDI - Sausage was voluntarily discarded. Correct date markings were added to salsa, tuna and pimento cheese.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Establishment could not provide thin probe thermometer.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on the floor in the dry storage area. CDI - Onions were removed from the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking at grill with no head covering.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed pans stacked wet.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving inside the WIC in need of cleaning, debris and build-up present.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning below equipment near the make line.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No vomit and diarrhea paper present. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored above RTE meatloaf in reach in cooler. CDI - Eggs moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Raw burgers stored on shelf, CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Mashed potatoes, salsa, wings, raw tenders all recorded above 41F. CDI - Discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Heavy presence of fruit flies in kitchen. Suggest (1) eliminate wet stacking, continual spraying of drains, fan flies in back door.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of cups observed. Allow for air drying.

4-501.11 Maintain equipment in good repair. One fryer basket had a loose wire. Replace.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. - PIC Julio was unable to provide documentation of being certified in a food protection managers course.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety- Facility has not provided an updated employee health policy since the 2021 food code adoption. CDI- PIC provided all staff a new MCPHD food employee health policy.

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 no written vomit and diarrhea written procedures during the inspection. CDI- PIC was provided a MCPHD written procedures. Item printed by PIC.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. - Observed food handler wash hands after a task change for only 10 secs. CDI- education was provided and EHS observed proper hand washing.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed one large covered bus tub of chicken wings 48-46F. Cooked and said to have cooled from yesterday. CDI- PIC voluntarily discarded items. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed corn, green salsa, and cut tomatoes not meet an ambient cooling rate. Items were placed in beer cooler functioning at 47F. CDI- PIC moved cut tomatoes and green salsa to walk in cooler and voluntarily discarded corn.

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. - REPEAT- Observed four different butter buffalo sauces and boiled eggs above 41F see temp chart. CDI- items moved to walk in cooler to quickly cool. NOTE: point deduction has remained the same since improvement has been noted from last inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . - Observed chicken wings in the walk in cooler without proper date marks. PIC voluntarily discarded the chicken wings. Observed no date marks in flip top units. A VR will occur within 3 days to ensure proper date marking is occurring on all TCS foods.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. - Observed no thin probe thermometer available during the inspection. A VR will occur within 10 days to ensure a thin probe thermometer is provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed flies throughout the facility. NOTE: Improvement noted from last inspection so point deduction has come to half. However, if the violation occurs again during an inspection point deduction will increase to full.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed Cl chemical dish machine and PIC unable to provide a proper test kit. CDI - PIC provided test strips by end of the inspection.

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. - REPEAT- Observed cold holding equipment, hood system and cooking equipment in need of cleaning due to food and grease debris build up.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed spray arm below flood rim level. Observed dish machine pipes below the floor drain. A Vr will occur within 3 days to ensure air gaps are provided. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed can wash with long hose and nozzle attached without an approved back flow prevention device. A VR will occur within 3 days to ensure a device is provided.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- Observed floors throughout the facility with exposed wood. Observed broken tile and chipped flooring. Observed floors and walls behind and underneath equipment in need of cleaning due to grease and food debris build up. NOTE: Point deduction has been moved to half point deduction since item is low risk. However if the violation is noted again on the next inspection point deduction will increase.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food items mixed in with restrauant items.

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 build up left attached to food contact surfaces such as metal pans, plastic containers, and bus pans. Build up left attached includes greasy film, food debris, and labels left attached from previous uses. All items with food contact buildup was sent to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods inside of both main reach in unit above temperature threshold. Foods including flounder, chicken breast, tomatoes, cabbage mix, cole slaw, burgers, and feta cheese all above temperature threshold. Foods found above 45F were discarded by person in charge voluntarily.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed milk and salsa opened days prior without dates attached. Ranch and blue cheese both containing buttermilk in secondary containers without labels attached to single service cups or trays. Observed ready to eat tcs foods inside of prep unit prepared days prior without dates attached to pans. Ensure that these items are being dated. CDI- Labeled during the inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed vape pen stored on prep station during the inspection. CDI- REHS asked team mate to place vape pen in different location to avoid contamination of food.

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 bulk containers of white substances without any labeling present. Bulk containers contained sugar and flour. CDI- Both were labeled during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large number of fruit flies by dish machine and dry storage area. Be vigilant in efforts to further control the spread of pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival, not hats or hairnets were present on main cook with serve safe, CDI- Person in charge placed a hairnet on head during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows dishes to properly air dry. Methods shall be an approved manner such as pyramid stacking.

4-501.11 Maintain equipment in good repair. Observed two prep units without not in working order upon arrival to the inspection. Units were holding 46-47F. Maintenance was in the food establishment upon arrival. Prep units were repaired during the inspection.

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 buildup left attached to the sides of the equipment, exteriors of pans, dish machine, and shelving throughout.

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. Walls, baseboard, and floors need additional cleaning in some areas. Recommend a higher cleaning frequency to remove build up that has accumulated.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed shelled eggs stored above cooked onions, pico de gallo , and cooked beef. Foods were stored according to the final cook temperature during the inspection.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mashed potatoes, gravy and chili inside of the steam table since 9:30 at temperatures of 96F, 94F,and 99F at 11:20. Foods were moved to stove to reheat properly.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chicken wings stored inside of walk in cooler not meeting cooling parameters. Chicken wings were cooked yesterday and not used for service today but read a temperature of 46F. Chicken wings were discarded during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chili in steam table at 96F, mashed potatoes at 94F in the steam table and gravy at 99F inside the steam table. Ensure that foods are properly heated before placing inside of hot holding equipment.

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 WIngs currently aren't meeting cooling parameters due to the amount of wings in bulk in container. Quickly cool wing by allowing air flow on a sheet pan if possible. Observed green beans and stewed tomatoes on the countertop at 90F. Ensure that foods are being actively cooled to meet cooling parameters using rapid cooling equipment, ice baths and stirring, or breaking down of foods into smaller portions.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed a bulk container of sugar not labeled during the inspection. Bulk container was labeled during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large number of fruit flies by dish machine and dry storage area. Be vigilant in efforts to further control the spread of pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival, not hats or hairnets were present on cooks.

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 buildup left attached to the sides of the equipment and shelving throughout.

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. Walls and baseboard need additional cleaning in some areas. Recommend a higher cleaning frequency to remove build up that has accumulated.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed build up inside of the microwave from previous days uses. Ensure that microwave is maintained and cleaned on at least every 24 hours. Cleaned during the inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chicken wings stored inside of walk in cooler not meeting cooling parameters. After 30 minutes, wings only dropped 8.4F degrees. According to cooling chart food should have dropped a total of at least 16.3F degrees. Wings need to be broken down on sheet pan to allow more air flow to quickly cool the foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods inside of reach in unit above temperature threshold. Foods including fish, chicken breast, and cheese all above temperature threshold. Foods were moved to walk in cooler to cool down during the inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety WIngs currently aren't meeting cooling parameters due to the amount of wings in bulk in container. Quickly cool wing by allowing air flow on a sheet pan if possible.

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 bulk containers of white substances without any labeling present. Bulk containers contained sugar and flour.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies by dish machine and dry storage area. Be vigilant in efforts to further control the spread of pests.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles making direct contact in 2/3 of the bulk containers. Handles were removed during the inspection.

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 buildup left attached to the sides of the equipment and shelving throughout.

5-205.15 Maintain a plumbing system in good repair. Observed leak around 3 comp sink's faucet area. Repair as needed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Walls and baseboard need additional cleaning in some areas. Recommend a higher cleaning frequency to remove build up that has accumulated.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several foods in walk in cooler, walk in freezer, and reach in unit without proper coverage of lid or plastic cling wrap. Ensure that methods are being used to protect foods. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed shelled eggs stored above cooked meat loaf inside of reach in unit. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed and unwashed produce comingled inside of walk in cooler.

4-602.11(e)(4)(b) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with microbial growth and buildup left attached to the white board and top of container. Ensure that the frequency in which the ice machine is cleaned meets food establishment's need.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in prep unit closest to the walk in unit not meeting temperature threshold of 41F or below. Foods include shredded cheese, raw chicken breast, and chicken tenders. Foods above 45F were discarded. Foods in between 42-45 were cooled during the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Ensure that time/temperature controlled foods are dated and discarded with appropriate times. Observed foods such as blue cheese (containing butter milk) with a 7/22/21 label. Other items observed without date mark include queso and buttemilk batter.

4-204-112 Temperature Measuring Devices-Functionality - PF Ensure that food thermometers are available and functioning properly to ensure foods are being cooked/held to proper temperatures. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Ensure that temperature measurement devices are provided inside of reach in unit at the warmest part of the unit. Observed no thermometer present inside of reach in unit.

6-501.111 Keep the premises free of insects, rodents, and other pests. Be vigilant in efforts to further control the spread of pests. Observed flies and gnats near can wash, towel area, and prep sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods in walk in freezer stored on the ground.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing foods during the inspection without hats/hairnets present.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep counter during the inspection. Wet wiping cloth was removed and placed in laundry bin during the inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils scoop inside of rice making direct contact with food. Ensure that handles are not making contact with foods to prevent possible contamination from occurring.

4-502.11(A) Maintain utensils in good repair. Observed some torn gasket channels.

5-205.15 Maintain a plumbing system in good repair. Observed a slow backup under 3 comp sink and prep area. Repair to allow proper drainage. Plan of action expected during verification visit within 10 days

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Using Drain Plugs - C Observed dumpster door left open and drain plug missing. Close dumpster doors and replace missing drain plug to prevent a possible harborage or attraction of pests.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed build up left attached to gasket channel seals, vents, and walls above ice machine. Recommended higher frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cellphone and employees keys both placed above prep table. Both of which were removed during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes at 96F, gravy at 80F, and chili at 92F stored in steam table for hot holding. Other items stored in steam table were reheated on stove top for service and were holding above 135F. CDI - PIC reheated foods to 165F and greater. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mashed potatoes, mayo based sauce, and noodles in walk in cooler holding between 53F and 54F. Ambient temperature of walk in cooler was 53F. CDI - Raw chicken were delivered approximately 3 hours prior to inspection were moved to second walk in cooler to rapidly cool to 41F or less. All other items were discarded. A technician has been called to repair walk in cooler. -1.5 points-

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 mashed potatoes, black beans, and lasagna in walk in cooler without date marking. PIC stated that items were prepared two days prior. CDI - PIC date marked items. -REPEAT- -1.5 points-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu's consumer advisory missing asterisk on footnote disclosure that identifies animal derived foods that shall be served raw or under cooked. Add asterisk to footnote disclosure. A verification will be scheduled by July 10th, 2021 to determine if establishment is in compliance. -0.5 points-

7-201.11 Store toxic materials to avoid contamination. -P Observed large container of Pinesol stored on drainboard of prep sink next to raw shrimp and raw fish. CDI - PIC moved Pinesol to chemical storage area. -REPEAT- -2 points-

3-501.13 Use approved thawing methods. Observed raw shrimp and raw fish thawing under running water with a temperature of 80F. Approved thawing methods include completely submerging raw foods under running water with a temperature of 70F or less, under refrigeration, or as part of the cooking process. CDI - PIC moved items to refrigeration. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of fruit flies in dry storage area near onions. Recommend controlling insects in establishment by removing source of attraction. Control insects to prevent infestation or cross contamination. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of bread rolls and container of ground beef stored on floor of walk in freezer. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed scarred cutting boards. Replace or resurface cutting boards to ensure proper sanitization can occur. Observed broken towel dispenser at hand sink. Replace with working towel dispenser. Observed walk in cooler with an ambient air temperature of 53F. Items in walk in cooler were holding at 53F and 54F. A technician has been called to repair cooler. A verification is schedule for 7/1/2021 to determine if equipment has been repaired. -0 points-

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 abundance of dust build up on vents above dish machine in kitchen and on vents in restrooms. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered plastic bin of potato chips on prep table, container of garlic parmesan sauce, a plastic bin of chicken wings in walk in cooler 1, open salad mix, and unprotected container of mashed potatoes in walk in cooler 2. Food must be protected from splash, dust, or contamination. CDI - PIC covered food items. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food containers and metal pans stored as clean with build up of food debris. Recommend cleaning equipment and utensils thoroughly and protecting items from splash, dust, or debris. -REPEAT- -3 points-

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 mashed potatoes in walk in cooler without date mark. PIC stated that mashed potatoes had been made four days prior. CDI - PIC date marked mashed potatoes with date of preparation. 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 container of corn salsa in flip top cooler with a preparation date of 12/21. Items held at 41F or less must be sold, consumed, or discarded after 7 days. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. PIC stated that the bottle contained sanitizer. CDI - PIC labeled spray bottle. 7-201.11 Store toxic materials to avoid contamination. -P Observed dietary supplements stored with customer food and spices on shelving in kitchen. CDI - PIC discarded bottle of supplements. -REPEAT- -1 point-

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 macaroni salad cooling in walk in cooler with lid on. Leaving items that are cooling uncovered so that cold air can flow in and around food product. CDI - PIC removed lid. -0 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap between floor and door in kitchen area. Recommend replacing or repairing door sweep to prevent rodent or insect infestation. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of ground beef, bucket of pickles, and box of deli meat on floor in walk in cooler and freezer. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee in the act of food preparation without hair restraint or covering. -REPEAT- 1 point-

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 scoop stored in grain with handle making contact with food item. CDI - PIC repositioned scoop in food product to prevent contamination. -0 points-

4-501.11 Maintain equipment in good repair. Observed damaged and broken gaskets on door of flip top cooler and on dressing cooler. Recommend replacing or repairing. Observed heavy rust on shelving in walk in coolers. Observed wire fry basket used in breading seafood with damaged and broken wires. Maintain utensils and equipment to avoid physical contamination. CDI - PIC discarded wire basket. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food spillage and splash on bottoms of reach in cooler, along cooking surfaces, prep surfaces, shelving, and prep tables. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors opened on dumpster. Recommend keeping dumpster lids and doors closed when not in use to prevent rodent or insect infestation. -0.5 points-

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 in women's bathroom with heavy dust. Recommend frequent and thorough cleaning. -0 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on shelf above food prep area. Drinks must be covered with a straw. Designate an area for the storage of employee drinks that does not contaminate equipment, food, or utensils. -REPEAT- -1 point-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with a certified food protection manager certificate at beginning of inspection while cooking, cooling, hot holding, cold holding, and thawing were occurring. An employee with a CFPM certificate arrived approximately 45 minutes after inspection began. -REPEAT- -2 points-

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed metal bowls stored on top of and making contact with food at steam table. CDI - PIC removed metal bowls were removed. -0 points-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine with a chlorine sanitizer concentration of 0 ppm. CDI - The PIC discovered that the container of chlorine sanitizer was empty and replaced. The chlorine sanitizer concentration then registered 100 ppm. Recommend frequently checking chlorine sanitizer concentrations throughout the day using test strips. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean on utensil storage rack. CDI - Utensils were taken to dish machine to be washed rinsed and sanitized. -REPEAT- -3 points-

7-201.11 Store toxic materials to avoid contamination. -P Observed can of inspect spray stored on utensil rack above clean dishes and pitchers. Observed employee medications stored with spices near cook line. CDI - The PIC removed the can of insect spray and stored in chemical storage area. The employee medications were stored in a designated area with employee possessions -0 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous unlabeled squeeze bottles throughout cook line area and dry goods in storage bins. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed an abundance of house flies and fruit flies throughout kitchen area and dry storage area. Recommend controlling insects to prevent infestation. -REPEAT- -2 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without a head covering working grill line and flip top cooler. CDI - PIC provided employee with a hair net. -REPEAT- -1 point-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Obserrved cutting boards with deep cuts and abrasions. Recommend resurfacing or replacing cutting boards to allow for proper sanitation. -0 points-

6-303.11 Intensity-Lighting - C Observed burned out light bulbs under hood system in kitchen. Recommend replacing with lights that emit at least 50 fc of intensity. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks without lids below salad flip top cooler and on shelving next to tortillas. All employee drinks must have a lid and a straw. Recommend designating an area for storage of employee drinks that prevents contamination of customer food. -REPEAT -1 point-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with a certified food protection manager certificate while cooking, cooling, hot holding, cold holding, and thawing were occurring. -REPEAT- -2 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice scoop, employee bag, and employee drinks stored in handsinks at bar area. CDI - Employee stored ice scoop in a separate location, removed bag, and removed employee drinks. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs in men's or women's restrooms. -1 point-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed plastic clam shell container of lettuce with signs of spoilage and brown liquid. CDI - PIC voluntarily discarded lettuce. -0 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed flat of raw shell eggs and box of raw bacon stored above cooked bbq in reach in cooler. CDI - Employee arranged raw shell eggs and raw bacon in reach in cooler so that raw items were no longer stored above ready to eat foods. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans for food preparation stored as clean with date mark stickers from previous food storage still attached. Observed can opener with heavy build up of food residues and rust. CDI - Equipment and utensils were taken to ware washing machine to be washed, rinsed, and sanitized. -REPEAT- -3 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken breast used for salads hot holding on cook top with temperatures between 113F and 122F. CDI - Employee moved items to metal container and reheated chicken breast to 165F. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad mix at 57F in walk in cooler, tomatoes at 48F and cheese at 50F in salad flip top, chicken salad at 50F, slaw at 49F, and cooked meat loaf at 49F in second flip top cooler. CDI - Employee moved items to reach in cooler to rapidly cool to 41F or less. -REPEAT- -3 points-

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 house made bleu cheese dressing with date mark of 8/17, house made ranch dressing with date mark of 8/25, egg roll with cooked greens with a date mark of 8/28. Once an item is cooked/prepared/opened an establishment has 7 days to consume or discard item. - CDI - Employee voluntarily discarded items. -REPEAT- -3 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed metal pan of mashed potatoes sitting on prep table at room temperature with a temperature of 117F. Observed chicken wings being held at fryer with internal temperatures of 113F. CDI - PIC moved items to walk in freezer to quickly cool to 41F or less. -0.5 points-

3-501.13 Use approved thawing methods. Observed packages of beef thawing in 80F non-flowing water in prep sink. Observed box of raw chicken sitting on soiled drain board of three comp sink thawing at ambient air temperature. Potentially hazardous food shall be thawed under refrigeration, completely submerged under running water at a temperature of 70F or below, or by the cooking process. CDI - PIC began thawing beef under running water and moved chicken to walk in cooler. -REPEAT- -0.5 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer in establishment during inspection. A VR was already scheduled for 9/4/2020. A new VR will be scheduled for 9/14/2020. -REPEAT- -1 point-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies and fruit flies throughout kitchen area and dry storage area. Recommend controlling and preventing insect infestations. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic container of pickles stored on floor of walk in cooler. Observed box of tater tots stored on floor of walk in freezer. -REPEAT- -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees without hair restraints working with food in kitchen. -0.5 points-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs with handles making contact with ready to eat chips in kitchen area. CDI - Tongs were repositioned in chips so that handles no longer made contact with food. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous plastic containers stored as clean with pooled water on surfaces. Recommend storing plastic containers in a manner that allows for air drying after washing, rinsing, and sanitizing. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled plastic dishware trays used for dish washing stored directly on floor. Recommending washing, rinsing, and sanitizing dishware trays. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding at 50F for duration of inspection. Food items stored inside walk in cooler had a temperature of 57F. Cooler is mostly used for alcohol and establishment has a second walk in cooler on premises. Do not store food in this cooler until temperatures of 41F or less can be maintained. A technician has been called to service walk in cooler. A VR was already scheduled for today. A new VR is scheduled for 9/14/2020. -REPEAT- -2 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food debris and oily residues on equipment surfaces and equipment handles throughout establishment. Observed old food and oil on flooring of walk in and reach in coolers and inside of microwave oven. Observed dust build up in vents of ice machine as well as black build up on interior of ice machine door. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy debris, oil, and food residues throughout establishment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - Observed employee drinks on salad flip top cooler, on shelving next to tortillas, and coffee stored on prep table. All employee drinks must have a lid and a straw. Recommend designating an area for storage of employee drinks that prevents contamination of customer food. -REPEAT -1 point-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee at beginning of inspection with a certified food protection manager certificate while cooking, hot holding, cold holding, and thawing were occurring. An employee with a CFPM certificate arrived at the end of the inspection. -REPEAT- -2 points-

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 two employees wash hands for approximately 5-8 seconds then turn off faucets without using a barrier such as a paper towel. CDI - Employees were instructed on proper hand washing procedures and a discussion was had with PIC about training employees on proper hand washing procedures. -2 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with heavy build up of food and soil residues. Can opener was taken to three comp sink to be washed, rinsed, and sanitized. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed kitchen mechanical ware washing machine with a chlorine sanitizer concentration of 0 ppm. A technician was called to service the machine and it was determined that sanitizer lines were broken. Technician repaired dish machine prior to end of inspection. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bag of lamb under prep top table at 62F, two containers of cooked chicken wings, a package of goat cheese, a metal container of meat loaf, and a container of cooked black beans holding between 47F and 50F in walk in cooler. Items were prepared day prior and had not been removed from cooler. CDI - PIC voluntarily discarded food items that were out of temp. Cooler is mostly used to store alcohol but contained food items. PIC was advised to hold food items in walk in cooler at rear of establishment and only use cooler near kitchen to store alcohol. A VR is scheduled for 9/4/2020 to check cold holding status of cooler. -1.5 points-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed large container of cooked mac and cheese in rear walk in cooler with a date mark of 8/14. Once an item is cooked/prepared an establishment has 7 days to consume or discard item. - CDI - PIC voluntarily discarded item. -REPEAT- -3 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown substance behind bar area. Substance was later identified to be chlorine bleach. CDI - PIC properly labeled spray bottle with name of contents. -0 points-

3-501.13 Use approved thawing methods. Observed metal container of shrimp and fish sitting in prep sink thawing at room temperature. Potentially hazardous food shall be thawed under refrigeration, completely submerged under running water at a temperature of 70F or below, or by the cooking process. CDI - PIC moved shrimp and fish to walk in cooler. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer in establishment during inspection. A VR is schedule for 9/4/2020 to determine if establishment has obtained a thin probed thermometer. -0.5 point- -VR 9/4/2020-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies throughout kitchen area. Recommend controlling and preventing insect infestations. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bag of onions and bag of seafood breading stored on floor in dry storage area. -0 points-

4-501.11 Maintain equipment in good repair. Observed walk in cooler near kitchen maintaining a temperature of 52F during inspection. Food items in cooler were cold holding at temperatures between 47F and 50F. PIC voluntarily discarded food. A VR is scheduled for 9/4/2020 to determine if walk in cooler has been repaired and can maintain temperatures of 41F or less. -1 point- -VR 9/4/2020

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food debris and oily residues on equipment surfaces and equipment handles throughout establishment. Observed old food and oil on flooring of walk in and reach in coolers and inside of microwave oven. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 heavy debris, oil, and food residues throughout establishment. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks on salad prep table, on shelving with spices and mixes, and phones on prep surface areas. Recommend designating an area for employee drinking and possession. -REPEAT- -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in establishment at beginning of inspection while cooking, cooling, hot holding, cold holding and salad preparation were taking place. -2 points-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee on prep table beside marinating shrimp and salad items. CDI - Employee moved drink to bottom shelf of table. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed aluminum tray of mac and cheese hot holding at 125F. CDI - PIC reheated item in oven to 176F. -0 points-

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 house made ranch dressing and house made chipotle ranch dressing without date mark. PIC stated that items were made two days prior. CDI - PIC labeled containers of dressing with correct date. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two containers of meatloaf with a date of 2/7 in walk in cooler and a plastic bucket of house made dressing in reach in cooler with a date of 1/25. CDI - PIC voluntarily discarded items. -REPEAT- -3 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees on cook line without head covering. -REPEAT- -1 point-

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 scoops in dry storage bins making direct contact with food items. CDI - PIC stored scoops in the food with handles out. -0 points-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed stored deli slicer with food debris on blade and base. PIC stated the slicer was last used the day prior. CDI - PIC broke down slicer and moved components to dish washing area to be washed, rinsed, and sanitized. -REPEAT- -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone on prep table near marinated raw shrimp and salad items. Recommend designated area for employee belongings. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine at less than 50 ppm and in use in red bucket at less than 50 ppm chlorine concentration. CDI - PIC refilled both to correct concentration. -1.5-

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 house made ranch dressing date marked 11/8 in reach in cooler. CDI - PIC back dated this item to a December date after stating date was incorrect. -1.5- REPEAT POINTS NOT ESCALATED TODAY AS THERE WERE LESS ITEMS THAN THE LAST INSPECTION.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed older menu with blue plate special still not with disclosure. CDI - PIC stated older menu will be removed and only special menu will be used (gray color). -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door to kitchen open at beginning of inspection without air curtain or self-closure keeping door closed. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee plating food and preeparing salads without wearing an effective hair restraint. -1- REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed apples, cucumbers and onions used to make salads without washing that were stored on soiled prep table between uses. Observed cut green leaf lettuce used before washing. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils and equipment stored in bin with debris inside to the right of dish machine. -0-

2-401.11(A) Cover and store employee drinks to prevent contamination of food or utensils. Observed two open water glasses stored above facility food on shelf in cook line. -1-

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 one employee loading soiled dishes in dish pit and then unloading clean without handwashing. Observed another food employee leave cook line, handle soiled handles on walk in and flip top without handwashing. Hands were wiped on soiled apron between hand dispensing salad ingredients. CDI - PIC instructed handwashing. -2-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at bar sink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cutting board and knife store in basin of handsink marked for handwashing only. CDI - PIC removed items to restore access. -1-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed opened bag of bread stored directly on high shelf in dry storage. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the probe of the food thermometer, on the back side of slicer blade, on melon press, on table mounted can opener and on utensils stored as clean. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked rice and mac and cheese hot held on top of stove and TCS foods below 135F in steam table without water. Mac and cheese was 137F. CDI - PIC voluntarily discarded rice and filled steam table for adequate hot holding. -1.5-

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 green beans date marked 11/12 in walk in, reach in and at cook line and unlabeled chicken salad in flip top without date mark. CDI - PIC voluntarily discarded. -1.5-

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 house made sauces placed on time at room temperature without time stamp or written procedure available. -1-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing disclosure on blue plate special menu. VR no later than 12/5/2019 to ensure menu has been corrected to add disclosure statement. REPEAT -1-

3-501.13 Use approved thawing methods. Observed frozen shrimp thawing in standing water in prep sink.-.5- 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 no labels on working containers of oils at cook line. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored directly on floor in walk in freezer. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on cook in cook line. -0-

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 food debris in bottom of sheet pan used for storing clean utensils and soiled knives stored with clean knives. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the handles of reach in, on outer casing of thermometer. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on trash bin in women's restroom. -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 buildup on wall behind dish machine and behind ice machine. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in both flip top units on cook line as well as beer walk in unit holding above 41F. All out of temperature TCS foods not prepared today were voluntarily discarded during inspection, and any TCS foods that were made today (within 4 hrs) were sent to back walk in unit for rapid cooling to 41F. PIC stated that flip top units on line likely needed freon added and stated that they had been having issues with units in question for almost 2 weeks. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Blue Plate special menu missing consumer advisory disclosure verbiage linking asterisks to the reminder at the bottom of the menu. VERIFICATION REQUIRED within 10 days to determine compliance.

3-501.13 Use approved thawing methods. Observed raw shrimp thawing in standing water. CDI: Shrimp placed under running water.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine measuring ~0ppm. CDI by replacing concentrate and priming to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of pimento cheese in flip top cooler measuring above 45F. CDI by voluntary discard.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of mango salsa dated for 10/31. CDI by voluntary discard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in cooler.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris build up on robo chef and tongs stored as clean. CDI by removal for recleaning.

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

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler.

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

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

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 wall of dry storage area.

REPEAT: 1.5 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates stored on shelf with dried food debris remaining. CDI: plates removed and ran through dishmachine. Some improvement has been noted.

REPEAT: 3 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. Observed brisket inside 2 door reach-in dated 10/30, gyro 10/30, pimento cheese dated 10/22, and remaloude sauce dated 10/27 with all expired 7 day dates. CDI: all items were discarded. Observed bbq in reach-in not dated, beans and smoked wings in walk-in with no date. CDI: dated properly.

REPEAT: 0.5pts. 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 wings cooling on counter at 70F. According to cook wings had been sitting out for ~1.5 hours. CDI: voluntarily discarded. Observed mashed potatoes cooling on counter in dense quantities. CDI: transferred to sheet tray and stored in walk-in for proper cooling.

General Comment: 0 pts. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some food tubs wet stacked on dish shelf.

REPEAT: 0.5 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed at cooking area especially cooking equipment, dry good area at back, and outside of dry good containers.

REPEAT:0.5 pts. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floors in dry storage area, in kitchen behind cooking equipment, and cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates stored with food debris. Observed slicer that had not been used in a few days stored with food debris. Observed plastic containers stored with sticker residue. CDI: all items were removed from shelves to be cleaned.

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few items inside reach-in 2 door cooler without updated dates when products were removed from freezer. Observed bbq without date in 2-door cooler. CDI: proper dates placed on products. 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 pan of meatloaf dated 3/28 that expired 7 day date mark. CDI: product voluntarily discarded.

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of bleach not labeled. CDI: labeled during inspection. 7-201.11 Store toxic materials to avoid contamination. -P Observed bleach spray bottle stored on shelf with clean dishes. CDI: contents discarded.

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 a bus tub of wings at 76F sitting out in kitchen at room temperature cooling after an 1 hour. CDI: wings were transferred to sheet trays and moved to walk-in cooler.

6-202.13 Properly locate mechanical insect control devices. Observed fly sticks stored improperly in kitchen above and next to clean dishes and food equipment. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several drain flies in kitchen at back dry storage area. Facility notified pest control company for service.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 bleach sanitizer bucket at 0ppm at cook area. Corrected to 50ppm during inspection.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on all kitchen cooking equipment and surfaces at dry good storage area.

General Comment: 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed build-up of leaves, sticks, and trash accumulating around shared dumpster 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 missing/damaged baseboard and floor tile in various areas of kitchen. 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 floors throughout kitchen and dry storage area.

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 single container of american cheese not date marked in the walk in cooler. Employee stated that the item was opened from the commercial packaging 3 days prior. Insure that potentially hazardous food items are dated for either the date of preparation or the date that they are removed from the commercial packaging. CDI by employee labelling.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed breakfast menu lacking consumer advisory information, menu is sstated to contain eggs prepared "any style". Menu does not have a proper reminder or disclosure clause. Verification of menu changes required by 11/2/16.

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 in the dry storage area. Insure cans are checked for damage that compromises any seals when delivered. If a can is dropped or damaged by the facility, facility may immediately open the can and use/place items into storage. CDI by employee removing dented cans.

4-501.11 Maintain equipment in good repair. Observed rusted can opener blade repaired with a household screw. This item is no longer smooth/durable/easily cleanable and must be replaced to meet applicable code requirements.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and grease residue built up around equipment such as racks and storage areas in the food prep area. Insure that these surfaces are cleaned frequently to prevent build up.

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 baseboard and tile damage around the walk in coolers, and around the fryer area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings such as cellphones throughout the preparation area. Insure that employee items are kept out of food prep areas, and are orderly stored.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a customer cup stored in the front bar handsink. Handsinks shall be kept free and clear of any storage, and may only be used for washing hands.. CDI by PIC moving item.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine dish machine dispensing zero ppm of sanitizer. Observed dish machine not dispensing sanitizer. Sanitizer line into the bucket was observed to not be inside the sanitizer product. EHS placed line into the sanitizer liquid, dish machine was observed to be dispensing sanitizer correctly. 4-602.11(E)(4)(b) Observed black residue/debris built up on the ice machine door.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in coolers in the facility at ambient temperature of above 45F. Foods in the coolers were within safe temperature ranges, and TCS items were moved to the walk in freezer. Facility voluntarily ceased food service. EHS will verify cooler status on 7/1/16.

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 oil and sauce bottles.

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 damage on the steps up into the rear dry storage area.

6-301.14 Post a handwash sign at each handsink. Observed multiple handsinks missing handwashing signage. CDI by EHS providing stickers and employee placing stickers at handsinks.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed RTE items such as chili cooling under unwashed vegetables such as bell peppers. Chili was left on the lowest rack to cool overnight with an ice wand. Insure that cooling items are protected from contamination from sources such as unwashed vegetables. CDI by employee moving the chili and other cooling items to a higher shelf, and moving unwashed vegetables to the lowest shelf.

l3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed boiled eggs and cooked corn stored in a flip top unit at temperatures greater than 45F. Items were in a metal pan that was stacked inside another metal pan. This arrangement of pans means that the outside edge of the storage pan is not exposed to the cold air from the cooler, and will not hold the same temperature as the rest of the items in the cooler. CDI by PIC discarding the items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner and sanitizer bottles unlabeled in the dish area. CDI by PIC labelling.

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 dented can stored with other dry goods. CDI by PIC removing the can to a separate area for credit. Designate an area for employees to store dented/damaged items that are being held for credit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or other debris. Observed paint dripped on the outside of a large, unstackable pot. Item was scrubbed by employee. Insure exterior of large equipment is kept clean.

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