H2 PUBLIC HOUSE

REPEAT 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

REPEAT 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. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed an open package of ground beef stored above whole muscle beef in the walk-in freezer. CDI - Items were moved to the correct order. Observed unwashed produce stored above ready-to-eat items in the walk-in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of chemical without a label. Observed chemicals stored above paper towels. CDI - Spray bottle was labeled and paper towels were moved.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry with self-closing doors. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed back kitchen doors without a self-closing mechanism. Observed flies in the kitchen area.

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

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep cooler cutting boards.

4-502.11(A) Maintain utensils in good repair. Observed a cracked fryer basket with exposed wires. CDI - Item was voluntarily discarded.

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

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one employee drink stored above food products in the dry storage area.

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

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

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several items in prep cooler #2 without date marks. CDI - Chef dated these products for the day they were prepared. Observed one container of ground beef. Past the 7-day date mark in the walk-in cooler. CDI - Ground beef was voluntarily discarded.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths stored on prep surfaces.

4-502.11(A) Maintain utensils in good repair. Observed a hand-held juicer with paint chipping off.

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

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed missing date marks for ham, canned mushrooms, BBQ, cooked peppers and onions in the prep cooler. CDI - All items were made this morning or yesterday and were date marked for those days.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with a worn off label. CDI - Owner labeled during inspection. Points not decreased due to efforts to label.

REPEAT 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 a cup being used to scoop flour.

4-501.11 Maintain equipment in good repair Observed a broken prep cooler lid and rust forming on the tops of the Black Diamond chest freezer.

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

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and two missing drain plugs. Points not decreased due to owner purchasing plugs for bins that were swapped out by the waste company.

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 an employee spraying off the back kitchen floor. EHS observed water being sprayed up on to food storage shelves, potentially contaminating cans and boxes of food.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 10ppm chlorine in the dish machine. CDI - Machine was primed until it began to read at the appropriate concentration. Manager will call for it to be serviced today.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed missing date mark for goat cheese. CDI - Manager dated the product for the date it was opened.

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

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 intact ROP tuna packages with a label stating product must be removed from packaging during thawing.

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 several bottles of oils or butter next to the grill without labels.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

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 a cup being used to scoop flour.

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 5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to the mop sink faucet without a back flow prevention device. CDI - Hose was removed. Observed a pre-rinse spray hose hanging well below the flood rim. CDI - Hose was hung up on a hook.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed open dumpster doors and two missing drain plugs. Observed no waste bin next to the left side kitchen hand sink.

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 cooling at a rate too slowly to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and PIC separated product into smaller portions in freezer for more rapid cooling (product dropped to 64F within 15 minutes).

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 queso cooling in large plastic cambro container. PIC stated product prepared @11:30am and placed into WIC @12:15pm. CDI: Education provided and PIC separated product into smaller portions for more rapid cooling (product dropped to 64F within 15 minutes).

4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door make table. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed light to moderate scoring on main line cutting boards at 2-door and 3-door make tables.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer stored on prep table. CDI: Bottle moved to approved location.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few insert pans wet stacked on drying rack by back door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on drying racks by back door. REPEAT VIOLATION.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw fish in lowboy 2 stored above shredded mozzarella cheese. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed plates and bowls with visible food debris, stored as clean above prep area. Observed deli slicer, strainer, and ladle with visible food debris, stored as clean. -CDI- PIC placed items in dish machine for proper washing, rinsing, and sanitizing. 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 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf- Observed cheeseburger that may be served undercooked (cooked to order) on the children's menu, with an asterisk. -CDI- PIC removed asterisk from children's menu during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed chimichurri (with garlic and oil) and heavy cream in lowboy held for over 24 hours without date mark. PIC knew items were prepared yesterday. -CDI- PIC added correct date mark to items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed squeeze bottle of clear liquid without label. -CDI- PIC properly labeled the bottle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. -Observed visibly soiled, dry wiping clothes stored on prep table, not in sanitizer solution.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket stored on dry storage rack, above food and food equipment. -CDI- PIC moved jacket to designated employee area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed sanitizer spray bottle stored in hand sink. CDI: Bottle removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plate stored as clean above grill make table soiled with food waste. CDI: Sent to be W/R/S. Observed dicer, slicer, lemon slicer, and can opener stored as clean in prep area soiled with food waste. CDI: Sent to be W/R/S.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed no consumer advisory on brunch menu that offers MTO eggs and steak. EHS will return within 10 days to verify facility re-printed menus with consumer advisory. VERIFICATION REQUIRED.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered and open food items stored in reach in freezer. -0 points-

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 dried and splattered food debris inside microwave. Clean cavities and door seals at least every 24 hours. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grits, chili, pulled pork, gravy, chicken soup, ground beef, raw chicken, and risotto holding in walk in cooler at temperatures between 42F and 43F. PIC stated that a recent delivery caused food to be elevated in temperature. CDI - Walk in cooler doors were closed and internal ambient temperatures were measured at 41F. Walk in cooler was allowed to cool to 41F. PIC has been advised to review delivery procedurs to reduce incidents of temperature abuse in TCS foods and to conduct frequent temperature checks. -REPEAT- -3 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored at dish machine. PIC identified contents to be degreaser. CDI - Spray bottle was labeled with name of contents and stored in designated chemical storage area. -0 points-

4-502.11(A) Maintain utensils in good repair. Observed hanging gaskets on reach in freezer. Repair or replace. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash and residues on shelving in dry storage area, under prep tables, and on non-food contact surfaces of equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health signage in establishment. CDI - Employee health signage was reviewed with and given to PIC. -0 points- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw shell eggs stored behind ready to eat sauerkraut and pickles in flip top cooler. CDI - Raw shell eggs were moved to front of flip top cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 ground beef stored above cut steak, salmon, and ribeye steak. CDI - PIC corrected storage order. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large and deep plastic tub of cooked queso cooling in walk in cooler at 84F. Queso had been placed in walk in cooler 1 hour and 45 minutes prior to temperature being taken and was not meeting cooling parameters of being at 70F or less at 2 hours. CDI - Queso was moved to walk in freezer and stirred. Temperature was rechecked after 15 minutes and temperature was 64F. -1.5 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli meats, mozzarella cheese, Brunswick stew, pico de gallo, and rice cold holding at temperatures between 43F and 58F in flip top cooler and walk in cooler. CDI - Items in flip top cooler were taken to walk in cooler to rapidly cool to 41F or less. Items in walk in cooler were uncovered to allow cold air to circulate in and around food. PIC has been advised to conduct frequent temperature checks of cold holding equipment, to uncover cooling food, and to close lids of flip top cooler when not in use. All items cooled to 41F during inspection. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 covered plastic containers of pico de gallo cooling in walk in cooler. Observed large and deep tub of queso cooling in walk in cooler. Queso was not meeting cooling parameters. CDI - Plastic containers of pico de gallo were uncovered to allow cold air to circulate in and around food. Queso was moved to walk in freezer to cool with active stirring. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 ice scoop stored on top of ice machine on portion of machine that is not sanitized. -0 points-

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 plywood used in kitchen at prep sinks. Discard plywood and replace with non-absorbent materials. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few large containers of sweet potato mash with no lid in the walk in cooler, was not in the cooling process.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean with interior food contact surfaces of metal pans/containers with buildup/food debris, in need of cleaning. CDI- dishes removed for cleaning. REPEAT. Note: points left at half demerit, facility has shown improvement of cleaning multi-use utensils since previous inspection and have maintained ice machine as clean. REPEAT. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane fuel and bags of hand soap stored on dry storage shelving, directly above large catering to-go containers. CDI- chemicals moved.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door leading to trash area unable to fully seal to outdoor elements, door not fully shut. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados that have been cut into with stickers still attached, sticker surface touching inside of halved avocados. Ensure stickers are removed and avocados washed before use.

4-501.11 Maintain equipment in good repair. Observed shelving in the walk in cooler with rust damage, in need of replacement in areas. REPEAT. Note: points de-escalated to 0, facility has replaced ALL gaskets since previous inspection and have replaced cutting boards, PIC is actively trying to maintain all equipment in good repair.

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 facility using card board to line flooring behind cooking equipment. Flooring must be non-absorbent, smooth and easily cleanable. 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 damaged and peeling coving on floors/walls in walk in cooler. 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 floors and walls in walk in cooler in need of cleaning. REPEAT.

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. Observed PIC with expired ServSafe certificate. PIC stated he has signed up for a course in a month, multiple employees obtaining servsafe at this class. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener attached to prep table with black buildup on spike, in need of cleaning. EHS discussed cleaning frequency for multiuse utensils. CDI- can opener removed for cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle wall of ice machine with pink buildup, in need of cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple chemical bottles with no identifying label. CDI- chemicals labeled during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door leading to trash area unable to fully seal to outdoor elements, door not fully shut.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with wrist jewelry on.

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 to-go boxes stored under prep table with food splash residue/debris on the outsides. To-go boxes are not stored in protective packaging, subject to nearby food prep contamination.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in portions of prep units with significant damage, splitting and peeling off from frames. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual cutting boards (specifically the blue and red cutting boards) with deep grooves, burn marks, no longer smooth and easily cleanable. 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 gaskets on reach in units with food debris buildup. Observed drain pipe in walk in cooler with dust/black buildup, in need of cleaning. Observed vents in walk in cooler with dust buildup, in need of cleaning. Observed inside of cold holding unit with food debris buildup, in need of cleaning. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed handsink behind bar area with a minor leak when in use, facility has placed a bucket below piping to act as a catch basin.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door to dumpster not shut during inspection. REPEAT. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste on the ground at dumpster pad.

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 damaged floor tile behind cook line. 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 flooring behind cook line with buildup, in need of cleaning.

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. Observed PIC with expired ServSafe certificate. PIC stated he has had issues finding a class. EHS provided information on finding a class for CFPM certificate, referenced Raisethegrade.com

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a few products holding above 41F in flip top unit, see temperature chart. EHS found that products holding above 41F were stacked over fill line, causing rise in temperature. CDI- PIC stated products were just loaded into unit before lunch from walk in, product over fill line removed, brought to walk in cooler to rapidly chill.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of sanitizer in use, being used to clean prep surfaces and cutting boards attached to prep units, registering over 400ppm quat sanitizer. PIC stated that sanitizer comes from dispenser, dispenser is checked about once a month for proper concentration. PIC stated he will call for company to check dispenser, will dilute with water until adjusted. CDI- water added to bottle, at proper concentration.

3-302.15 Wash fruits and vegetables prior to use. Observed halved avocados in prep unit with stickers attached to outer skin. Inside of cut avocados are contacting outside of unwashed avocados. Ensure stickers are removed and avocados are washed before use.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in portions or prep units with significant damage, splitting and peeling off from frames. PIC stated he has been working on ordering gaskets. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual cutting boards with deep grooves, burn marks, no longer smooth and easily cleanable. 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 gaskets on reach in units with food debris buildup. Observed drain pipe in walk in cooler with dust/black buildup, in need of cleaning. Observed hood system in need of cleaning. Observed vents in walk in cooler with dust buildup, in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid and sliding door to dumpster not shut during 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 on date marking please visit: http://meck.co/FoodSafety. Observed no date mark on multiple products (slaw, pork, sliced ham, grits, pasta) in flip top and walk in cooler. CDI- PIC able to identify date of prep using prep sheet and larger stocks in walk in cooler, products properly labeled during inspection. 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 on date marking please visit: http://meck.co/FoodSafety. Observed a few products that had exceeded 7 day date mark limit, including roasted red peppers from 1/26 and shredded chicken tinga from 2/1. CDI- products voluntarily discarded during inspection. Note: this is facilities 4th consecutive date marking violation. EHS discussed risk control plan implementation if facility is unable to comply with proper date marking.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a plastic bottle filled with blue liquid that was not labeled. CDI- PIC identified as degreaser, labeled during inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few shakers and squeeze bottles with no label at cookline.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food with wristwatches on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of plastic and metal pans wet stacked. Ensure air drying before stacking clean dishes.

4-501.11 Maintain equipment in good repair. Observed significant gasket damage on reach in units throughout facility, gaskets are torn and peeling from frame, in need of replacement. Observed bottom shelf of metal shelving in walk in cooler caving into the floor. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual colored cutting boards with deep grooves, no longer smooth and easily cleanable. EHS discussed with PIC.

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 food debris and black buildup on flooring underneath shelving in walk in cooler, in need of cleaning. REPEAT.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed signed employee health policies that did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy (via email) for employees to review and sign. EHS also provided MCHD handout including the reportable symptoms and illnesses.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. CDI- EHS explained requirement to PIC, emailed information including an example plan and poster.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC and employee wash hands during inspection and turn off faucet without a barrier. CDI- EHS discussed with PIC, proper handwashing observed by end of inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several wiping rags stored in the basin of the handsink nearest the dish pit. CDI- rags moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser with no paper towels at handsink nearest dishpit. CDI- PIC replaced with new roll.

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 multiple products without a date in walk in cooler during inspection, including pulled chicken, pulled pork, hot dogs, sliced corned beef and a container of risotto in the low reach in unit. CDI- PIC identified dates of prep, placed label on products. PIC stated the sticker labels have been falling off of containers, will look into replacing. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door (adjacent to the kitchen entrance) propped open during inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen during inspection. EHS believes it is likely due to side door propped open near kitchen entrance. Open door was blowing air directly into the kitchen.

4-501.11 Maintain equipment in good repair. Observed gaskets on low reach in units below flip tops with significant gasket damage. Gaskets are ripping and peeling from frame, in need of replacement. Observed shelving in walk in cooler damaged, caving into the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with no chlorine test strips for dish machine. PIC stated dish washer rep is coming today to provide new strips. EHS left a small stack of test strips until they obtain a new test kit. VR by 10-21-21 to ensure facility has test strips for dish machine. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on reach in units in need of cleaning due to black buildup, gaskets on walk in cooler door in need of cleaning. Observed non-food contact surfaces on deli slicer in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring in walk in cooler underneath shelving in need of cleaning, significant food debris buildup. Observed flooring underneath cold holding and cooking equipment in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager during my inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink on the cutting board. Observed drink stored above prep area. CDI - Food handler removed the drink and placed below.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water at the hand sink closest to the ware washing and prep sinks. CXDI - PIC stated that the hot water was turned off due to the water leaking out of the faucet when turned off. Hot water is supplied to the handsink, but had to be turned off due to leaking. Compliance visit required to ensure hot water is supplied and turned on at all times so that food handlers can properly wash their hands. Facility does have another handsink in the front of the kitchen, since this handsink is closest to the ware washing and prep areas this handsink shall be functioning properly.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging Observed frozen foods in the containers uncovered in the chest freezer. CDI - Food handler covered the foods.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior ice machine panel accumulating pink residue. Clean.

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 pasta (prepped 4 days ago), shredded pork (prepped 6/9), goat cheese (opened today), sliced corned beef (prepped 6/11), crab cakes (prepped 6/11) without date marking. CDI - Food handler was able to provide when these foods were prepped, allowed to date mark during the inspection. -REPEAT-

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored on top of the cutting boards. CDI - Food handler relocated before prep table. -REPEAT- 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer and degreaser not labeled. CDI - Food handler properly labeled the spray bottles.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ribs prepped today (11AM) not completely cooled yet (temped at 45F) and wrapped in plastic. CDI - Food handler unwrapped and placed on a sheet pan to throughly cool down.

2-402.11 Effectiveness-Hair Restraints - C Observed food handlers not wearing effective hair restraints and prepping food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal bowls on the drying rack wet stacked.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized Observed cutting board on the prep table and one under the prep table heavily scratched and scored. Replace.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sanitizing test kit for the dishmachine. Verification visit required in 10 days to ensure compliance.

5-205.15 (B) System maintained in good repair - C Observed the hot water at the handsink closest to the ware washing area is in need of repair. See Item 8. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one "clean" plate with food debris. CDI - PIC rewashed

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 the following products with noted date marks: penne pasta(2/2), ribs(2/2), queso(1/8), cole slaw (2/2) CDI - PIC volutarily discarded these foods. 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 ribs, crab meat mix, ground beef, black beans and feta cheese not date marked. PIC was able too tell me when they were prepped. CDI - PIC properly date marked products.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Burgers on menu with no asterisk referencing consumer advisory. Asterisk denoting consumer advisory had shall be added to the menus. VR required within 10 days.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored on the prep table. CDI - PIC relocated the sanitizer to prevent cross contamination.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some squeeze bottles in reach in coolers not labeled.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized Observed cutting board on the prep table and one under the prep table heavily scratched and scored. Replace. 4-501.11 Maintain equipment in good repair. Observed handles on the chest freezer have been duct taped due to the handle being cracked. Remove the tape as this is not easily cleanable. Repair. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed towels being used under cutting boards. Provide a material that is nonabsorbent, smooth and easily cleanable.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar handsink. CDI- paper towels were provided.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging Observed potato skins, chicken tenders in containers with no lids in the chest freezer. Observed pita bread without packaging. CDI- PIC wrapped pita and added lids. -REPEAT-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. - Observed slicer soiled with dry food debris. CDI- Slicer was taken apart the cleaned and sanitized. -REPEAT-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions, cooked mushrooms and grilled peppers temped below 135F at the cookline. CDI- PIC voluntarily discarded. Provided TPHC SOP See #22

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice prepared 2 days ago temped at 44F. CDI- PIC voluntarily discarded the rice. All other temperatures in the reach ins and cooler we all below 41F.

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 grilled onions, cooked musrooms and grilled peppers on Time rather than temperature control. PIC stated they are discarded after 2 hours. Observed no written procedures for these products to be on time. CDI- TPHC form filled out for grilled onions, cooked mushrooms and grilled peppers.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice cream scoop in standing water on the prep table.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed hvac vent and intake covers accumulating dust a grease. -REPEAT-

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 food employee go from talking on phone to putting away clean dishes. CDI-EHS stopped employee and they washed hands then put dishes away.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pita breads with no packaging sitting directly on shelf. Observed potatoes skins, and chicken tenders in containers with no lids. CDI-PIC wrapped pita and added lids. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoe, oranges, lemon stored above RTE grits and prime rib. CDI-PIC pushed unwashed produce to prevent contamination.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer stored soiled, PIC explaiend they only use sanitizer when cleaning. Explained it must be washed/rinsed/sanitized. CDI-PIC broke down and cleaned properly. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink mold building up on ice machine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed pork chops being par-cooked (internal temp was 99F) PIC explained they do this, then they cool, then they fully cook in a few days. Gave PIC paper work to fill out. VR required 1/16/2019.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed buffalo chicken in a plastic contaer at 115-120F, PIC explained it was made an hour ago. CDI-PIC re-heated to 170F and changed the pan to metal to help conduct heat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, mozzarella, cheese mix, roast all above 41F. Items were above fill line or in large portions, covered. CDI-Items were put on line withion the last hour, PIC was allowed to cool items down. VR required 1/16/2019.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed salsa opened on 12/18, past time window. PIC was not aware that cans and packaged items have a 7-day shelf life, date marking is date of opening/prep/cook+6days. CDI-PIC voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of sanitizer with very faint label. CDI-PIC labeled.

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 lettuce, mozzarella, cheese mix, roast all above 41F. Items were above fill line or in large portions, covered. Cheese mix is a blend of several cheeses and mayo then blended and put in plastic containers, covered. When PIC took items to WIC (walk-in cooler) tops were left on. CDI-PIC removed tops to allow for cold air flow

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 air vent with build-up.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed cup on cutting board on prep unit. Observed phone on prep top. Need to be below food items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wet rag stored on handsink at the bar. CDI - Rag was removed from handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beer cheese and mashed potatoes hot holding below 135F on steam well. CDI - Both items were reheated to 165F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch holding at 47F in ice at server station. CDI - Ice was added to completely cover sides of metal pans. Observed cut lettuce double stacked in flip top unit holding at 52F. CDI - Container placed in walk in to cool rapidly. Observed shredded cheese, mango salsa, kale, cooked pasta, mashed potatoes, and raw chicken cold holding 42-45F. Items left to cool in equipment and walk in cooler. No points taken this inspection for items 42-45F. Points may be taken next inspection if items are above 41F and/or cold holding is a repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer in secondary bottle without identifying label. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer reading at a toxic concentration above 200 ppm. CDI - Sanitizer in bottles were discarded. Verification required within 10 days of inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles on make line, sugar, and other spices in need of identifying 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 food on floor in freezer.

4-501.11 Maintain equipment in good repair. Observed shelving throughout facility rusting. Replace as necessary.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using chlorine sanitizer for spray bottles and dish machine. Facility did not have test kit for chlorine sanitizer. Verification required within 10 days of inspection.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed drink stored on prep table beside food being prepared.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bag of pecans, sugar etc in storage not properly covered/protected. CDI bag wrapped. REPEAT

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service stored on floor.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove unused equipment.

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 one employee touching a tomato with bare hands upon beginning of inspection. Observed another employee touching bread with bare hands upon beginning of inspection. CDI employees washed hands and properly donned gloves. Product was voluntarily discarded.

3-302.11(A) Separate the different types of raw animal foods. -P Observed container of raw shrimp, plastic wrapped raw ground beef and raw beef filets stored in direct contact in same container. CDI items properly stored. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bag of pecans in storage not properly covered/protected. CDI bag wrapped.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizing dish machine dispensing at less than 50ppm. CDI 3 compartment sink set up. Maintenance contacted. VERIFICATION REQUIRED.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottle spices/oils/sauces not labeled. Observed sugar container not labeled with contents of product.

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

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

5-402.13 Maintain sanitary sewage system.-P Observed slow floor drain. Observed heavy leak at handsink in bar area. CDI maintanence contacted. VERIFICATION REQUIRED.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in bottle at 0ppm. CDI-refilled to proper concentration. Observed chemical sanitizing dish machine at 0ppm. CDI-primed and registering correctly.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on Brunch menu and eggs offered cooked to order. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-taken out of service.

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

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Cleaning needed on equipment throughout 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. Cleaning needed on floors throughout especially around dish pit and floor drains.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager on site during inspection.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands during handwashing by bare hand contacting sink when turning sink off. CDI - educated to turn sink off with paper towels to prevent recontamination.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee's bare hand contacting ready to eat food. CDI - advised to discard product; advised to wash hands and wear gloves during food prep for ready to eat foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immesion blender with debris build up. Observed knives stored as clean with dried food debris. CDI - brought items to the dish pit for a cleaning procedure. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer bottle at 100 ppm. CDI - employee refilled sanitizer at the proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperture. Refer to temperature chart. CDI - educated about preventing overstacking. Advised to remove excess product.

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 VIOLATION. TIME procedural papers emailed to facility last inspection. No procedural papers were provided for the product on TIME control (onions and mushrooms). Heat treated mushrooms and onions had no time labels on product. CDI - emailed TIME papers again to facility; advised to provide time labels for the product.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed raw beef on storage rack that is not 6" off of the floor. Advised to move rack up to a higher location.

4-501.11 Maintain equipment in good repair. Observed gasket to chest freezer in disrepair. Advised to replace.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine at 0 ppm. CDI - primed the dish machine; currently reading at 50 ppm.

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 cooked mushrooms, onions, and peppers sitting out without time papers. CDI - provided TIME papers via email. Educated on how to fill out papers and how to label products.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed sirloin and filet mignon on menu without asterisk. Facility offers these products cooked to order. CDI - provided asterisk to the items on the menu during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed spinach dip at 60F cooling down with plastic wrap covering product. CDI - advised to uncover product to allow product to rapidly cool.

5-205.15(B) Maintain a plumbing system in good repair. Observed back handsink p-trap leaking. Advised to fix.