CRAFTY BURGR N TAP ANTIQUITY

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 an employee drink stored on top of a reach-in freezer.

REPEAT 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee handle dirty dishes and then touch clean without washing. CDI - Employee was educated and dishes were rewashed. Observed an employee discard gloves after handling raw burger meat. He then donned gloves without washing hands. CDI - Employee was educated and they washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 113-114 degree peppers and onions beside the grill. CDI - Items were voluntarily discarded.

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 pimento cheese past the 7-day date mark. CDI - Item was voluntarily discarded.

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing time sticker for chicken tenders and buttermilk. CDI - Employee labeled them for the time they were removed from temperature control.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical bottles hanging above the server station prep top. CDI - Items were removed.

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 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a spatula sitting inside of 115 degree water next to the grill.

REPEAT 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet-stacked dishes.

4-502.11(A) Maintain utensils in good repair. Observed several spatulas with melted / chipped ends.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed a broken bell cap for the mop sink back flow prevention device. No points taken due to efforts to repair.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid for the recycling dumpster. No increase in points due to establishment obtaining a drain plug.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee cell phone stored on shelves above food products.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee handle a soiled wiping cloth, discard gloves and done new gloves without washing hands. CDI - Employee was educated and they washed hands.

REPEAT 6-301.14 Post a handwash sign at each handsink. Observed missing handwash signs for two separate kitchen hand sinks. Points decreased due to significant improvements on hand wash sinks from previous inspection.

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 raw ground beef stored above raw bacon in the low cooler. CDI - Items were moved to the correct order. Observed unwashed mushrooms stored above ready-to-eat cut tomatoes in the reach-in cooler.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed only “salad” written for the TPHC policy with all check boxes marked for when time starts and both 4 and 6 hours checked. Establishment uses TPHC for chicken tenders and buttermilk only. CDI - TPHC policy was corrected and chicken/buttermilk was labeled for the time it was brought out of temperature control.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet-stacked dishes.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed cardboard linings on the shelves above the prep coolers.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed a broken bell cap for the mop sink back flow prevention device. No points taken due to efforts to repair.

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 a recycling dumpster with no lids. Observed a missing drain plug. No increase in points due to managers making frequent phone calls to have the lids and drain plug replaced.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed ice in the bar hand sink. Observed a container of pimento cheese inside of one kitchen hand sink. Observed a missing hand wash sign at the bar hand sink. CDI - Items were removed from the hand sinks.

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.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above sour cream and cilantro. CDI - Sour cream and cilantro were removed to a separate area.

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 43-47 degree food in one prep cooler due to the breaker switching off. Breaker was reset but temperature did not come down by the end of inspection. Cooler was placed on 4-hour TPHC until the unit is repaired.

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 buttermilk ranch and pimento cheese past the 7-day date mark. CDI - Items were voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed rusting shelves inside of reach-in coolers and prep coolers.

5-205.15 Maintain a plumbing system in good repair. Observed a broken bell cap for the mop sink back flow prevention device.

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

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 on top of a cooler.

REPEAT 6-301.11 Provide soap for handwashing at each handsink. -Pf 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed missing soap for one hand sink at the beginning of inspection. Observed a wiping cloth draped over the prep area hand wash. CDI - Manager provided soap and wiping cloth was removed. Improvements from previous inspection due to no dishes inside of hand sinks.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all foods in the reach-in cooler above 41 degrees (see temperature chart) Commercially packaged cheese was moved to a separate cooler. All other TCS foods were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemicals without labels. CDI - Manager labeled during inspection. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a can of RAID roach spray that is not approved for commercial food service. CDI - Item was voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items attempting to cool in the top of a prep cooler. CDI - Items were moved to a reach-in cooler to rapidly cool.

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

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles around the fryers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed measuring cup stored in prep area hand sink. CDI: PIC removed cup.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door reach-in freezer next to fryers. REPEAT VIOLATION.

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 beer cheese cooling too slowly to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and PIC placed product into shallower portioned pans for more rapid cooling (80F in 10 minutes). REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in salad make table and expo make table. Products with various prep dates ranging from 01/31/25-02/04/25. PIC stated product is removed from unit nightly, stored in 2-door coolers, and placed into unit between 10am-11am prior to opening. Ambient temps of salad unit 38F and expo unit 47F. Facility currently utilizes TPHC for other product so items placed on TPHC as short-term means of compliance (product to discarded @3pm and replaced with fresh product). EHS provided facility with Risk Control Plan/temperature logs. EHS will return within 3 days to verify units repaired and properly maintaining TCS foods at or below 41F. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beer cheese cooling in deep plastic insert pan submerged in ice bath. Ice bath on surrounding container approx. halfway. CDI: Education provided and PIC placed product into shallower portioned pans for more rapid cooling (80F in 10 minutes). REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door reach-in freezer next to fryers. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on gaskets in 2-door reach-in freezer at entrance to kitchen.

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 pasta cooling at a rate too slowly to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided, product vented, and placed back into ice bath for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions and mushrooms being held below 135F in grill steam well. Product prepared @9:30am. CDI: Education provided and product reheated on grill (169F, 178F). Observed pasta being held below 135F in expo steam well. Product prepared @9:30am. CDI: Education provided and product reheated in microwave (167F)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef in 2-door prep cooler being held above 41F. Excess product causing inability to shut doors on unit. Observed chicken and burgers in low boy being held above 41F. Product covered with lid, possibly limiting air flow in unit. Observed various TCS foods in sauce reach-in cooler and meat reach-in cooler being held above 41F. Product with various prep dates from 08/26-09/01. Ambient temperatures of units 45F and 44F. PIC voluntarily discarded all TCS product not meeting temperature parameters. Excess prep for refrigeration in facility and need for more frequent deliveries with less product. Facility does not have walk-in cooler. EHS will return within 3 days to verify corrective action plan in place for long-term compliance. EHS provided cold holding logs via email. REPEAT VIOLATION. VERIFICATION REQUIRED. **Continued non-compliance can result in Risk Control Plan (RCP) and permit action at next inspection**

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed various TCS foods with date labels beyond 7-day limit. CDI: Education provided and PIC voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta cooling in large covered plastic container in reach-in cooler. CDI: Education provided and product placed into ice bath to cool.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2-door sauce reach-in cooler and front reach-in freezer. REPEAT VIOLATION.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed food employee use hand sink to fill a pot of beans with water. CDI: Education provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in 2-door reach-in sauce cooler. Products with various prep dates ranging from 04.03.24 to 04.08.24. Ambient temperature of unit between 42F-44F. EHS provided education, PIC/owner contacted maintenance during inspection, TCS foods voluntarily discarded and other foods moved to properly functioning cold holding units. EHS will return within 3 days to verify unit repaired and able to maintain TCS food at or below 41F. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on two reach-in freezers. REPEAT VIOLATION.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing floor tiles at floor drain in front of cook line. Observed low grout in dish area. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: PIC primed- 50ppm. REPEAT VIOLATION.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed beer cheese reheating in steam well at a rate too slow to meet reheating parameters. See temperature chart for details.CDI: Education provided and food employee turned up heat setting on steam well.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on several cold holding units throughout facility. REPEAT VIOLATION.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing floor tiles at floor drain in front of cook line.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: PIC provided sanitizer and primed- 100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in make table. See temp chart and violation #47 for details. CDI: PIC contacted service repair company and placed items on TPHC as short-term means of compliance. EHS will make compliance visit within 10 days. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed make table unable to maintain TCS foods at or below 41F. Observed rusted shelving in 2-door reach-in coolers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC test strips in poor repair- water damaged. CDI: PIC provided new QAC test strips.

2-401.11 (B) Store employee drinks to avoid contamination with food and food service equipment; keep these drinks covered (Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands). Observed numerous employee drinks (some uncovered) stored above food and on prep surfaces/areas. CDI: relocated properly, uncovered drinks discarded.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves, after changing tasks, without washing hands. CDI: EHS intervened w/ education and employee washed hands properly and gloved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions and mushrooms stored w/out temp control on prep table and items in hot hold at grill <135F; also cheese sauce held at 131F; CDI: Items voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in unit #14 above 41F and various other items stored >41F. CDI: most items discarded, voluntarily; items placed in prep units <4hours were taken to walk-in for cooling. Temp re-check determined this CDI was successful. Compliance visit required to ensure unit #14 is repaired. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed Burger (Burg'r) with no asterisk to serve as disclosure in the "Craft Your Own Burg'r" section of the menu although this item is served to customer requested temp. Verification visit required w/in 10 days for correction.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food service employee w/ jewelry other than just plain wedding band. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment stacked tightly while wet. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring in need of re-grouting especially around the dish machine area. REPEAT 6-501.11 Cleaning needed for ceilings including the light fixtures; and heat/ac vents. Observed build up on vents and on ceilings & lighting covers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items such as phone, clothing and purses stored among food stuff and other items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser at handsink near dish pit not functional, batteries needed to be replaced and unable to dispense paper towels. CDI- paper towels provided at sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed employee handsink near beer cooler with large white container in front of sink, blocking access. CDI- object moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed multiple containers of raw eggs stored on top shelf in cold holding reach in unit, directly above ready to eat foods like slaw, chopped tomatoes. CDI- eggs moved, EHS discussed storage order.

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 spike with black buildup, in need of cleaning. CDI- can opener removed, brought to dish pit for cleaning.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P 3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed products reheated in the microwave that did not reach 165F before placing into steam table for hot holding. EHS discussed reheating process with PIC, PIC stated these products are to be reheated in the microwave to 165F, placed into hot holding for service after properly reheated. CDI- products placed back into microwave, heated to 165F and placed into hot holding.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed containers of chili and beer cheese (PIC stated cooked on 10/18 and cooled) that were holding above 41F, see temperature chart. Chili was portioned in large, deep volume plastic cambro, product was colder on outside of container but holding around 45F in middle, had not properly cooled from last night. Beer cheese was in smaller container, placed into reach in unit with plastic lid secured, did not properly cool. CDI- products voluntarily discarded, EHS discussed cooling methods with PIC, ensuring product is 41F or below before portioning.

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 2x containers of chili that had not been labeled in beer cooler, PIC stated they were cooked and cooled last night. Observed beer cheese with no label. Observed a large container of chili marked 10/11, had exceeded 7 day date marking limit. PIC stated she believes they are having issues over prepping certain products, will determine how much is needed for a week and cut down on prepping product. CDI- products voluntarily discarded during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed products that had not properly cooled overnight from yesterday. Observed chili portioned in large plastic cambros with lids tightly secured, observed products stored in standing reach in units and beer cooler that is not 41F or below. EHS discussed cooling methods with PIC, PIC understands proper cooling methods but needs to relay information to kitchen employees for proper cooling. EHS discussed purchasing ice wands to assist with proper cooling with PIC. CDI- products voluntarily discarded.

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 wrist jewelry on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of plastic containers wet stacked on clean dish shelving. Allow for air drying before stacking together. REPEAT.

4-501.11 Maintain equipment in good repair. Observed cold holding unit not in use that was broken. PIC stated unit is not holding temperature, not using for food storage until fixed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tile damaged near floor drain at cook line. Observed floor tile in need of regrouting, specifically near dish pit. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed generic “ZEP” bottle filled with purple liquid with no label. CDI- bottle labeled as degreaser during inspection. REPEAT.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can of mandarin oranges stored on shelving with other canned products, severely dented at top seal. PIC stated the process is to send these cans back upon receiving. CDI- can discarded during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed red sanitizer bucket at bar area testing around 50ppm quat sanitizer. CDI- bucket remade to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of plastic containers wet stacked on clean dish shelving. Allow for air drying before stacking together. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on cold holding reach in units with damage, splitting and showing signs of damage. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with staining and deep grooves, no longer smooth and easily cleanable.

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 with black buildup and food debris buildup, in need of cleaning. Observed hood system with buildup, in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tile damaged near floor drain at cook line. Observed floor tile in need of regrouting, specifically near dish pit. REPEAT.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bottle of soap and a rag stored in handsink near prep area. Observed large receptacle stored directly in front of handsink. CDI- objects moved, EHS discussed maintaining access to handsinks.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 3x containers of beer cheese stored in standing reach in unit that had not been properly cooled. Products were labeled “2-14”, had been prepped last night. PIC stated that beer cheese must not of been properly cooled to 41F or below before placing into cold holding units. CDI- containers of beer cheese voluntarily discarded during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and beans in steam table, holding below 135F- see temperature chart. Through discussion with PIC, procedure is to reheat products in microwave to 165F+, then place into steam table for hot holding. CDI- chili and beans reheated to >165F and placed back into hot holding.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed a few products that had exceeded 7 day limit, including 2x containers of black bean burger mix and 2x containers of bacon jam (all dated 2/5). PIC stated that she believes employees over prepped this product, too many containers of product and facility was not busy enough to go through product. CDI- black bean burger mix and bacon jam were voluntarily discarded during inspection. Note: points de-escalated due to improvement from previous inspection. EHS observed a consistent date marking procedure in place during inspection, did not observe consistent system last inspection. All product were properly labeled, just a few products out of date that had not been discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle filled with purple chemical at dish pit with no label. CDI- PIC labeled as degreaser.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed multiple containers of beer cheese from 2-14 (last night) that had not been properly cooled in reach in unit during inspection, see temperature chart. EHS discussed cooling methods with PIC, EHS observed an improvement in cooling methods compared to previous inspection. EHS observed only beer cheese that had improperly cooled, compared to multiple products during previous inspection. EHS observed that employees were aware of proper cooling methods, using ice to cool and cooling in smaller batches compared to previous inspection. EHS belives facility has improved in cooling methods, just need to ensure that cooling methods are followed by all employees responsible for prepping products like beer cheese.

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 shakers and containers with seasonings with no label. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a large white container filled with onions stored on the ground.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of plastic containers wet stacked on clean dish shelving. REPEAT.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple tiles missing from flooring near cook line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing hanging on shelving above retail items like to-go boxes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products in low boy reach in and standing reach in unit holding above 41F, see temperature chart. All products (beans, 3x containers of beer cheese, ranch) had been out of temperature for more than 4 hours, voluntarily discarded during inspection. VR by 10-8-21 to ensure facility is cold holding TCS foods at 41F or below.

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 mark during inspection, including apple slaw, slaw, mac salad and beans. CDI- PIC voluntarily discarded during inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pimento cheese labeled 9-28, PIC and employee confirmed that was not made today. Observed veggie burger mix marked 9-14. CDI- veggie burger mix voluntarily discarded, proper label placed on pimento cheese.

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 large, deep volume plastic containers of beans cooling in the walk in beer cooler with lid on top. EHS discussed cooling methods with PIC, PIC decided to remove beans from walk in and place into prep sink with ice baths and active stirring to properly cool. Observed ranch and beer cheese in a large, deep volume plastic containers with lids on holding above 41F in reach in standing reach in units. EHS believes the products were improperly cooled, as TCS foods from the same reach in units were holding at 41F or below. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility unable to cool large batches of product with current equipment. EHS found out of temperature products in standing reach in units but units were holding some TCS foods at the proper temperature. VR by 10-8-21 to ensure facility is able to properly cook and cool products with current equipment setup. Note: facility is cooking and cooling the following products: Chilli, pasta, beer cheese, grilled mushrooms. EHS explained to PIC that facility that they are only permitted to cook and cool 3 foods, will discontinue cooking and cooling mushrooms.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed small metal containers with seasonings with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked on shelving across from dish machine. Ensure air drying before stacking clean equipment/utensils.

4-501.11 Maintain equipment in good repair. Observed handle on flip top unit coming loose, unscrewed from unit. Observed gaskets in low boy reach in units with damage, beginning to split and peel. Observed plastic containers used for food with burn damage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in reach in units throughout facility with black buildup, in need of cleaning. Observed sliding doors to beer drink case at front bar area with buildup, in need of cleaning.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Observed a child in the kitchen area during food preparation. CDI. PIC removed.

5-205.11 Maintain access to handsinks.-Pf Observed trash can in front of hand sink infront of hand sink. CDI: rolled away from in front of sink. REPEAT. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed dishes sotred direcylu in the hand sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observe pasta, cabbage, beans, in RI. CDI. PIC voluntarily discarded. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed large pasta, cabbage, beans, pasta salad from previous day, without date mark. CDI: Item was voluntarily discarded. (Repeat)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. -Pf Observed many items such as sliced lettuce, slaw, cut tomatoes which were prepared and placed in large batches (some with tight lids/covers) placed in flip top units and reach-in units to cool. CDI: the items which met time parameters were placed in the walk-in or reach-ins, uncovered to cool. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the kitchen without hair covers. Needs to be covered. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing hand jewelry while prepping food. Needs to be removed.

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 knives stored directly on the floor in the kitchen area. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro wave. CDI. PIC cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles in the kitchen area. Needs to be repaired. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees bags and phones stored on customer food in the kitchen area. CDI. PIC removed.

5-205.11 Maintain access to handsinks.-Pf Observed rack in front of hand sink near dish machine. CDI: rolled away from in front of sink.

3-403.11 Ensure all cooked, cooled onions & mushrooms are re-heated to 165F, rapidly prior to placing in hot hold - P Observed onions and mushrooms in hot hold (@ grill) which were not completely hot (enough) throughout; temp ranged from 90F (onions) & 80F (mushrooms) at top of the pans, to 135 at the bottom of the pans. CDI: Items (in place < 2hrs) were re-heated on the grill - temp >165F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in flip top (nearest hot hold) & several items in flip top (nearest grill) and all TCS items in reach-in (in front of ice machine)>41F. CDI: Items placed in flip top units between 10-10:30, therefore, taken to reach-ins for cooling. Items from reach-in voluntarily discarded. (Repeat) Recheck temp @1:55: lettuce= 41F, mac salad = 41; slaw = 45 (checked at 12:30 pm was 50F; voluntarily discarded) Compliance visit necessary to ensure flip top and reach-in are holding TCS foods

3-501.18 Discard the food requiring date labels once time window has expired. -P Observed large container of slaw with date 10/07. CDI: Item was voluntarily discarded. (Repeat)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. -Pf Observed many items such as sliced cheese, lettuce, slaw, cut tomatoes which were prepared and placed in large batches (some with tight lids/covers) placed in flip top units and reach-in units to cool. CDI: the items which met time parameters were placed in the walk-in or reach-ins, uncovered to cool

3-307.11 Protect food from contamination sources. Observed large hand-held mixer stored directly on apples, hand-held egg slicer in leaf lettuce and bowl in beans. CDI: Items removed, apples to be washed prior to prep, lettuce discarded, beans discarded because of temp

6-501.12 Cleaning needed for vent covers (ceiling). Observed dusty vents and ceiling tiles

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons and limes stored above sauces in refrigerator. CDI- Items were reversed. (0pts)

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food and meat debris on slicer food contact surfaces. PIC stated that slicer is only used once a week. Recommendation is to cover slicer (after cleaning) while not in use to prevent exposure. CDI- Slicer was taken apart and properly cleaned. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. CDI- interior of ice machine was properly cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beans, coleslaw, chili, and cucumber salad (with diced tomatoes) were stored at a temperature above 41 F. Employee stated that the refrigerator door was not open long enough to cause a rise in temperatue. CDI- Items were discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of chili that was dated 2/14. PIC stated that the chili was not frozen at any point since the prep date. CDI- Chili was discarded.

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

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on food prep station. CDI- Drink was removed. REPEAT

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 one food employee wash hands, and cut off faucet with bare hands. CDI- Food employee was educated on proper hand washing. Employee rewashed hands.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

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 sliced lettuce and grilled onions cooling in deep containers. Lettuce was cooling in prep cooler that is not built for cooling. CDI- Items were placed in shallow pans in freezer and allowed to chill. REPEAT.

6-202.15 Outer Openings, Protected - C Front doors to facility was open upon entry with no other barriers of protection. CDI- Front doors were closed.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service tray by the serving line that were not inverted. CDI- trays were inverted.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at shared dumpster. CDI- doors were closed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Beside three compartment sink, observed handsink blocked with bag and container of onions. CDI- Items were removed.

General Comment. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two tongs, a plastic container and knife being stored as clean with food debris. CDI- Items were removed to be rewashed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pasta, apple slaw, and lettuce above 45F. PIC stated items were prepped and placed inside reach in units at 10:30 this morning. Checked temperature of foods around 4pm. CDI- Items were separated into different containers and placed into reach in freezers to get down to 41F quickly.

General Comment. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pasta in hot box at 94F. Also observed butter sitting out at 76F. Spoke to PIC about holding butter hot or cold. CDI- Pasta was reheated to 205F. Butter was melted and placed inside of hot box.

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P In reach in, observed two containers of beans holding above 41F, one container from the 11th and the other the 14th. Lettuce, mayo and boom boom sauce were in flip top above 41F. CDI- Beans were reheated to 165F and the cooling process started back over. Lettuce was voluntarily discarded. Mayo and boom boom sauce were placed in freezer to cool rapidly. For sauce bottles that have food items that need to be kept cold, suggested to PIC to keep ice in the containers that hold them sauce. Also to only fill up the sauce bottles to where the ice touches. Beans have too much inside the container and may not have been cooled properly.

Repeat violation. 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 pasta, apple slaw, and lettuce above 45F. PIC stated items were prepped and placed inside reach in units at 10:30 this morning. Items were covered and tightly packed. CDI- Through education. All food was separated into shallow pans and placed inside reach in freezers to get temperature down to 41F quickly.

General Comment. 4-501.11 Maintain equipment in good repair. Observed split gaskets in several units. Gaskets need to be replaced.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top rack of cooler above food.

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 just cut lettuce cooling in large plastic containers and tightly covered. Break down into smaller, thinner portions uncovered. CDI-items placed into walk in cooler vented and cooled to 45F.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tongs stored in handsink. CDI-removed and taken to dish pit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter stored at room temperature. Butter will need to be held cold at 45F or below. CDI-butter discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of dry ingredients such as flour, sugar, etc stored unsealed

4-502.11(A) Maintain utensils in good repair. Observed can opener corroded.

5-205.15 Maintain a plumbing system in good repair. Observed leak in handsink next to dish machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on cutting board of flip top unit. CDI-drink removed.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign posted at bar handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in deflector of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS items in flip top cooler above 45F due to pans being overfilled. CDI-excess product removed and taken to walk in cooler to cool rapidly. REPEAT. Full points not taken due to small amount of product out of temperature. All items measured at 43F after 30 minutes.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed veggie/beef burger combo on menu missing asterisk. CDI-educated and asked to provide by next inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans wet stacked.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on top of cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two of three sinks in back of kitchen without papertowels. Sink at cook line has a bad sensor in the dispenser and sink at 3-compartment sink was out of papertowels. Observed employees walking to far hand sink to use. Paper towels placed at both sinks by PIC.

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 45F. -P. Observed large quantities of cooked noodles cooling since 8:30am in reach in cooler at 90F degrees at 2:45pm. All noodles discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed foods in sandwich preparation cooler across from cook line holding 50-55F degrees. PIC stated that doors were manufacturer wrong and gaskets did not fit into doors. The parts are on order but have not arrived. All TCS food in the unit was discarded and PIC was instructed not to keep any food in the unit until it was properly repaired. Return visit required.

3-501.15 Cooling Methods - PF Observed large quanities of dressings, chick pea salad and pimento cheese in 5 gallon containers, covered, cooling in reach in cooler. PIC removed these food items and broke them into shallower pans and placed in small reach in freezers as well as beer cooler to bring down to temperature. Ensure that foods are not cooled in large quantities. Reach in coolers are not designed to cool hot foods.

General Comment- 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer available for use. Will check on return visit.