THE HAMILTON

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two racks holding equipment stored as clean, unclean to sight and touch. Multiple stacks of white bowls and white platters with residue and food residue accumulation. Several cutting boards unclean to sight and touch. CDI- PIC removed items to 3-comp to be w/r/s. *REPEAT* EHS discussed the use of an alternate detergent or dish soap and a means to pyramid dry dishes to prevent residuals. EHS to follow up to assess compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed beer cheese cooling at a rate below .52F/min in walk-in cooler. CDI- EHS discussed cooling methods, PIC removed item to coldest part of unit near walk-in freezer door, added ice layer to top, spaced out trays to prevent accidental warming. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gaps under door needing to be closed or sealed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards maintained by establishment need resurfacing or replacement.

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 prep unit repurposed to hold cloths needing to be cleaned.

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 walls, ceiling tiles and vents in facility needing cleaning. *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 baseboarding needing repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 stacks of metal pans stored as clean with residue and food residue accumulation, cutting boards stored as clean unclean to sight and touch, mallet stored as clean with food debris. CDI- PIC removed items to be w/r/s. *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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beer cheese temping below 135F. CDI- PIC removed item, reheated to above 165F in microwave. 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 house made ranch originally prepped on 5/5. CDI- PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsink closest to 3-comp needing cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls, ceiling tiles and vents in facility needing cleaning. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lower prep table shelf holding large stack of sheet pans as clean, not clean to sight or touch. PIC stated that majority of pans would be discarded after a maintenance visit. Observed 2 stacks of bowls and a stack of long plates with food residue accumulation stored as clean on rack closest to fryers. PIC stated items are used as storage dishes for foods. CDI- PIC removed all items to be w/r/s. *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 plastic pan of sliced tomatoes temping above 41F on prep table. Chef stated that items were pulled to be grilled with other ingredients. EHS discussed pulling foods closer to when they were expected to be used to ensure temps are maintained within parameters. CDI- sliced tomatoes were grilled shortly after discussion. 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 .

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 rusted. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed handsink near hot holding equipment with pipe misplaced causing water to spill onto floor. CDI- PIC had pipe put back in place and tightened.

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 walls in facility with residue accumulation. Increase cleaning frequency.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris inn hand washing sink, Also observed metal object in hand washing by back door.CDI.. Sink was cleaned out and item was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean with visible debris and sticky to the touch.CDI..Items moved to 3 comp sink 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 inside of microwave in need of cleaning. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed inside of damp wiping cloths on prep top.

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 utensils stored as clean in bins with visible debris.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed paper towels stored in restroom.

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 rusted. REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed in WIC two sheet pans of salmon in ROP environment with supplier instructions to thawing salmon out of ROP environment. CDI - PIC stated salmon starting thawing around 6:00PM. Temperature was observed at 27F. PIC removed ROP packing for proper thawing.

REPEAT 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 lower shelves of four prep tables rusted and in need of repair or replacement where clean equipment and utensils are stored.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mold growth on limes stored in walk in cooler. CDI - PIC voluntarily discarded box of limes.

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 lower shelves of four prep tables rusted and in need of repair or replacement where clean equipment and utensils are stored directly on top.

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 a couple of serving spoons and food storage containers stored clean with stickers and sticker glue still attach. Observed a couple of bus tubs where clean utensils and equipment are held with food debris and food build up. CDI - PIC moved items to 3-comp-sink.

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 cooked pizzas cooling on speed rack in WIC completely covered. Pizzas were observed at 58-56*F @6:25PM 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 . 3-501.15 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 cooked macaroni and cheese covered that was still cooling from earlier. Macaroni and cheese was observed at 54*F at 6:25PM. CDI - EHS educated PIC on how to quickly cool cooked foods. PIC was able to remove cover on speed rack and macaroni and cheese container. 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 five in-use squeeze bottles and two large containers holding dry ingredients not easily identifiable throughout kitchen. CDI - PIC labeled all containers. ( chicken flour, regular flour, garlic&oil, pizza sauce.)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food service worker preparing pizza without any form of hair covering. CDI - PIC gave food service worker hair net.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed four in-use sanitizer buckets with cloths stored in at 10PPM sanitizer solution. CDI - PIC discarded all four buckets of sanitizer and started fresh from dispenser. This resulted in 200PPM.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single use plates facing up. CDI placed single service plates face down.

4-501.11 Maintain equipment in good repair. Observed bottom of low boy cooler with pooling water where food is stored.

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 lower shelf of four prep tables rusted and in need of repair.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf. Observed no written employee health policy in the facility. CDI. Provided PIC with one.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for a vomit and diarrheal clean up even. CDI. Provided PIC with one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 milk. Cheese, sauce, pasta, rice in the WI without dates. CDI. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster at the back. Needs to be closed at all time.

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 build up on ceiling in the kitchen, light fixtures, ceiling, vents in the WI. Needs to be cleaned.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee touch raw chicken with gloves, remove gloves, not wash hands and then touch RTE tomatoes. CDI-EHS educated employee that a hand wash is required when switching from raw to RTE. CDI-Employee voluntarily discarded tomatoes and washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P When employee was instructed that they must wash their hands, they did so, but recontaminated hands by turning off faucet without a barrier. CDI-EHS provided education and employee correctly washed hands, turning faucet off with a paper towel barrier.

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 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 Observed employee touch raw chicken and then pick up RTE tomatoes with barehand. CDI-Employee voluntarily discarded tomatoes that were contaminated with barehand contact.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed large can opener soiled, as well as tongs and scoops stored as clean with food debris and buildup. CDI-All items were moved to 3 comp sink to be W/R/S.

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 TCS salad dressing (garlic in oil) from 6/8. CDI-PIC voluntarily discarded TCS dressing that was held for more than 7 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed over 6 containers of food, including Mac and cheese, pulled pork, pulled chicken, and meatballs, that were prepared earlier today and placed tightly covered and stacked in the WIC to cool. CDI-EHS provided education and PIC uncovered containers and moved them to the WIF to quickly cool with increased cold air flow.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing in still water in prep sink. PIC drained sink and began running water over the chicken. Water used to thaw chicken was 76F. CDI-EHS explained that running water is an approved thawing method if the water is 70F or below. PIC stopped running water and began preparing chicken.

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 three unlabeled squeeze bottles over prep table. CDI-PIC labeled all working containers.

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 covered with splash and with dried spillage and seasonings at bottom of storage bins. CDI-Storage bins were moved to be W/R/S.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use straws and cups stored directly on the floor in the rear hallway. Move all articles to prevent contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and grease build up on shelving used to store utensils. Increase cleaning frequency.

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 tubs of beer cheese with a prep date of 10/6/2022 and a discard date of 10/13/2022. Items were in the process of cooling in walk in cooler. CDI - PIC corrected discard date to 10/12 and corrected time/temperature window. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown substance. PIC identified contents to be chlorine bleach. CDI - PIC labeled spray bottle with name of contents. -1 point-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at three handwashing sinks in kitchen. CDI - Handwashing signage was given to PIC to post at handwashing sinks. -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 boxes of chicken stored on floor in walk in freezer. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Can opener blade soiled. CDI- sent to cleaning process. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice bin at bar with black build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found tomatoes, cheese, and lettuce in prep holding unit above 41F. CDI- all voluntarily discarded by PIC.

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: Feta cheese dated 10/16. Eggplant dated 10/23. Voluntarily discarded all. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Opened brie not dated. CDI- voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Bucket solution measured 50ppm quat.

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 buffalo chicken and blanched potatoes that had exceeded 7 day date marking requirements. Items were voluntarily discarded upon discovery by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee jacket stored above dry goods in the prep area. Jacket was removed by employee. Observed employee lunchbox stored above food products in the walk in cooler, lunchbox moved by PIC. Store employee lunches and belongings in area that do not subject food products or clean utensils to contamination, such as a designated area, ie locker room or office.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a box of baking trays stored directly on the floor of the rear storage area. Item moved by PIC. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed slight wet stacking of several plastic containers in the clean dish area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of cup lids stored directly on the floor of the dry storage area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in the bar area handsink. Ice melted by EHS. Do not dump drinks, ice or any other items into handsinks, nor should any items be stored in the handsink. Handsinks are to be maintained free and clear of storage such that they are available for use during all times of operation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade stored as clean with dried food and paper residue present on the blade. Item cleaned during inspection. Can openers are food contact surfaces and as such must be maintained clean. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed front bar area dish machine dispensing 0ppm chlorine sanitizer. Unit was primed and observed to be dispensing proper concentration during inspection.

6-202.13 Properly locate mechanical insect control devices. Observed insect control device installed above a food prep area. Item should be moved to an area where any recently deceased insects will not fall into food products or onto food utensils.

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 multiple cans of jalapenos dented in the dry storage area. Items were removed by PIC for return.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several clean plastic containers in storage below a food prep table with food debris present on the exteriors. Debris falls from the prep table and settles on the containers. EHS suggests covering the items in plastic if they are in long term storage, or moving them to a separate area.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer vat of the three compartment sink with accumulated grease/food residue on the corners of the vat.

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 flooring throughout facility damaged/in need of resurfacing/painting.

Repeat non-compliance: Observed chopper collecting food debris. Observed stacked plastic containers with sticker residue. Observed stacked plastic containers holding food debris. Observed slicer blade stored as clean with blade in-between wall and magnetic knife holder, not a cleanable area. CDI - items rewashed. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. **Improvement from previous inspection

Observed items in single door stand up cooler over 45 degrees including oil and garlic, cauliflower balls, cauliflower crusts. CDI - cooled to 42 degrees during inspection, garlic and oil discarded. Observed watermelon holding at 49 degrees on cold hold. CDI - discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Repeat non-compliance: Observed oil and garlic mixture past 7 day date mark. Observed mozzarella past 7 day date mark. CDI - discarded. Observed watermelon not dated in walk in cooler. CDI -dated. 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 time documents redone, not complete. CDI - gave documents and filled out. 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

Repeat non-compliance: Observed cheese in pan at 5 hours at 51 degrees 60 degrees an hour before, moved to cool in shallow pans in freezer. 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 **Improvement from previous inspection.

Observed thermometric present not a thin probe. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf

Observed sanitizer in bucket in kitchen below 150 ppm. Observed sanitizer buckets on floor at bars. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

Observed single service cups at bars with mouth contact areas exposed. 4-502.13 Single-use and single-service articles may not be reused.

Observed floor damaged in the bar area at The Lounge private room. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed sanitizer at 0 ppm at dish machine in front bar. CDI - adjusted during inspection. Observed ice scoop container collecting residue. PIC stated can opener blade is cleaned daily. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed arugula holding at 48 degrees F in flip top. Observed uncooked fries at 67 degrees F sitting on frier. CDI - fries cooked, arugula discarded 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed no date expired on feta cheese. Observed no date marks on 3 salads. 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 facility not following posted procedure, times are not being transferred from one sheet to the next. CDI - times marked properly during inspection. 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 chicken cooked one hour before at 71 degrees in deep pan. CDI - moved to shallow pan on speed rack. Fried chicken at 57 in flip top and covered in reach in. Moved to walk in. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf

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

Observed knife stored on hot pad. 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.

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 product datemarked beyond the 7 day requirement on food held more than 24hrs at 41F or below. Be sure to use only 7 days for datemarking on food 41F or below and 4 day datemarking on food held 45F-42F. The date of preparation or opening is counted as the first day. CDI-labels corrected to reflect the 7 day discard date properly. 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 cut watermelon at 43F dated 8/19 in the reach-in unit. CDI-product discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed that pizza will be held on TPHC without a written procedure.