TEDS MONTANA GRILL

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter held in squeeze bottle on line, steak held at 45 degrees F, cut tomato, onion ring, fish, crab cake, cheese , whip cream cold held above 41 degrees F. See temperature observation chart. 2 door reach in unit showed ambient air temperature of 52 degrees F and items in unit voluntarily discarded, steak relocated to rapidly cool. Vr to be completed to ensure equipment calibrated and maintaining TCS foods at 41 degrees F and below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - observed chili and mashed potato with discard use by date of 7/8 as well as gravy with use by discard date of 7/8. Observed open container of milk that staff was not aware of when was opened. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handless portion container used as scoop. Observed knife wedged between prep equipment on line in between uses. Repeat.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed soiled towels stored on top of dish machine.

4-501.11 Maintain equipment in good repair. Observed panels removed from some refrigeration and mixing valve providing hot water at 147 at handwashing sink at dish area. Operator attempting to lower at hand sink. Observed prep unit on line not calibrated or maintaining TCS foods at 41 degrees F and below. EHS to complete verification.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and soil accumulating inside prep units and where panels removed .

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 equipment in need of cleaning near prep and cook line. Observed food debris accumulating in these areas.

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

For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean but had some food spec residue on back of blade. CDI, slicer removed to ensure equipment fully washed, rinsed and satirized. Observed a couple plates stored as clean but accumulating some debris and soil. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some oil bottles not labeled by common name of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fruit fly near office, far cook line, in kitchen and dining room.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife wedged in soiled area between prep equipment.

4-502.13 Single-use and single-service articles cannot be reused. Observed aluminum in pans to be used for cedar plank salmon but accumulating food residues. Item is a single-use article and not intended to be reused.

5-202.12 Provide at least 100F water at handsinks. Observed hot water not reach 100 degrees F in corner handwashing sink or hw sink in walk in cooler.

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 cheese and shrimp placed in cold hold unit at 43. CDI, foods relocated to cool in walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth used to stabilize cutting board. Improvement made since previous inspection.

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

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 general cleaning needed on shelving 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. Observed debris accumulating on floor in kitchen and hard to reach areas under equipment .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods throughout kitchen area holding above 41F during inspection. See temperature chart. Temperature in expo drawers 44F. Maintenance already on site. All foods voluntarily discarded. Risk Control Plan to be discussed if no improvement by next inspection. 72 hour VR required for repair of expo drawers. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 fried onion straws being held on time with no label indicating the time cooking was completed and when they must be discarded by. CDI - PIC was able to verify the time they had finished cooking, and labeled. 0 pts.

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 portioned cod and sliced roast beef cooling in prep units during inspection. Both items were still at 46F with an hour left to achieve cooling window. Observed portioned salmon cooling while wrapped in plastic and stacked together in WIC. Observed tubs of baked beans, canned tomatoes, and tomato paste cooling from ambient while in deep, covered plastic containers. CDI - Cod, roast beef, and beans moved to freezer to rapidly cool. All items met cooling window. Salmon unstacked and laid out on sheet trays to hasten cooling. Tomato paste and canned tomatoes uncovered to hasten cooling. EHS to make long term compliance visit to initiate Risk Control Plan. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squeeze and shaker bottles on main line with no label indicating its contents. Ensure all working containers are properly labeled. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed various flies in dish pit area during inspection. PIC stated they are taking measures to control pests. More thorough or frequent pest control measures may be necessary. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloths being stored on prep unit during inspection. Observed wiping cloths being stored in sanitizer with concentration below 100ppm quat. CDI - Bucket was moved to appropriate location. Buckets refilled with sanitizer at proper concentration. 0.5 pts.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. 4-101.17(A) Wood may not be used as a food contact surface. Observed salmon being cooked on wooden planks during inspection. Ensure all food contact surfaces are approved. 0 pts.

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 whipped cream made at 11:30am holding at 50F at 2:40pm. Whipped cream was placed in WIC, but had only achieved 46F by 3:15pm. CDI - PIC voluntarily discarded. 0 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream and dairy based house made Chick Sauce in expo prep unit maintaining above 41F during inspection. PIC stated they had been there since 11:00am. CDI - PIC voluntarily discarded. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 gravy cooling in ice bath on counter top maintaining 119F after an hour of cooling. Observed whipped cream being cooled in prep unit. Observed tomato paste being cooled in a deep, covered plastic container in WIC. CDI - Gravy was stirred, dropping the temperature to 89F. Employee began frequently stirring to ensure hasty cooling. Whipped cream was voluntarily discarded. Container of tomato paste was uncovered to hasten the cooling process. Repeat. 1 pt. Risk Control Plan to be discussed if no improvement by next inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on shelving units in dry storage. More frequent or throughout cleaning needed to preclude pest harborage. Repeat. 0.5 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager on duty with an expired certification. CDI general manager with certification came after beginning of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans that were soiled with leftover food debris. CDI items moved to sink for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed squeeze bottle of melted butter that was sitting on the countertop at 78F. CDI facility stated they pulled item out at 11am for service. CDI Placed on time and remainder discarded at 2pm. Suggest facility keep butter on time or keep in hot well ant 135F or above. Only item that was above 41F in facility during inspection will keep at half points. If repeat persists full points can be deducted. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 boiled eggs, corn salsa, and blanched asparagus that was stored in reach in unit and stacked in walk in while cooling. PIC stated items should be blanched or cool to 41F prior to storage or placing in prep units. CDI items placed in ice or in walk in to drop to 41F prior to use. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee on cook line preparing food without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with wiping cloths with concentration at 50ppm. CDI refreshed to higher solution.

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 interior of reach in refrigeration, reach in hot units and 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 walls in different parts of the kitchen in need of 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 Observed 3 containers of cheese sauce in oven which PIC stated was placed in alto sham at 12:30pm to reheat. Cheese sauce was 79F at 1:20pm. At 2pm cheese sauce was 84F. CDI: Product moved to the oven and rapidly reheated to over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of cooked corn left out on speed rack from last night. CDI: Corn voluntarily discarded. Observed prep cooler and cooler drawers holding a few items above 41F. CDI: Product voluntarily discarded. PIC stated that the coolers were down and he placed items in them during repair by technician for service. Items that were not 41F were voluntarily discarded. All other items in units were holding 41F and below and, per PIC, technician had just left shortly before EHS arrival. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 2 pans with old stickers remaining. Stickers had been through the dish machine and were faded, but had not been removed. No sticker with the correct date and time was added to the pan when the pan was filled with the new food item. CDI: Product date marked. Overall facility has a good date marking system in place. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed salad cooling in cooler drawer, asparagus cooling in a deep tightly covered pan in the walk in, and cut tomatoes cooling in the prep top. CDI: Salad and tomatoes relocated to walk in cooler to rapidly cool. Asparagus placed into an ice bath to rapidly cool. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed bottom steak cooler drawer damaged and falling off of track. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed bricks for Ted’s Chicken dish have a ceramic coated bottom, however ceramic is chipped and cracking on all bricks, exposing the absorptive brick material. CDI: Foil placed between brick and chicken with new foil sheet changed each time until new bricks can be purchased. For brick to be approved, the ceramic layer must be intact to make the utensil 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 grout between tiles on floor, particularly on the line, is very low.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee handle raw chicken, change gloves then proceed to handle ready to eat foods without washing hands. CDI: Food employee removed gloves and washed hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery and asparagus being stored above washed carrots and spring mix inside walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 crab cakes cooling at a rate of 0.03F/min while covered with a lid inside walk in cooler. CDI: Lid was removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout the facility. PIC stated pest control has treated the facility twice within the last week.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths being stored on prep table. CDI: PIC removed cloths.

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 floor throughout facility in need of cleaning.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for a total of 6 seconds then proceed to put on gloves and handle single service articles. CDI: Food employee removed gloves and washed hands for 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink inside walk in cooler with sanitizer bucket stored in the basin. CDI: Item was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser malfunctioning at hand sink inside walk in cooler. CDI: PIC placed paper towels at sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed tomato at cook line with white and blue/green buildup. CDI: Tomatoes were voluntarily discarded.

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 various in use shakers and squeeze bottles not labeled. CDI: Food employee labeled items.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed 2 pans and 2 bowls with build up of food soil and debris being stored as clean. CDI: PIC returned items for W/R/S.

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 2 containers of cheese sauce in oven which PIC stated was placed in oven at 8:15 to reheat. EHS measured temperature of cheese sauce which was 92F at 10:32. CDI: PIC discarded cheese sauce.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of chili at 89F and a container of gravy at 119F hot holding in steam well. CDI: PIC reheated chili to 172F and gravy to 170F before returning to steam well for hot holding.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several drain flies in kitchen and dining room. PIC stated pest control is aware of issue and is in the process of scheduling pesticide application.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of metal pans being stored on clean storage rack stacked wet within each other. Allow equipment and utensils to air dry before stacking within each other.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser empty at hand sink at cook line. CDI: PIC stocked paper towels.

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 container of cooked chicken being held in drawer cooler at 51F. CDI: PIC moved chicken to ice bath to rapidly cool to 41F as chicken had been holding in drawer for 30 minutes.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of meatloaf prepared yesterday in grill drawer without date mark. CDI: PIC date marked item. REPEAT

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed French fries being held in fry basket at 135F after being blanched. PIC stated they blanch fries and hold them on TPHC for 30 minutes in fry basket and will place in fryer upon customer order. Fries would have dropped below 135F at room temperature. Also observed cut tomatoes holding in prep flip top at 56F. PIC stated they also hold cut tomatoes on TPHC for 4 hours. No written procedures or time stamp were able to be provided. CDI: Items were labeled with start and discard time and written procedures were provided by EHS.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee sweatshirt and electronic charging cord lying on prep counter.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with evidence of microbial growth. Keep clean 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 several metal containers in dish area stored as clean with debris and build up present. CDI: PIC put containers through a wash, rinse and sanitize for cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened container of whole milk and heavy whipping cream without a date mark. PIC stated products were opened yesterday. CDI: PIC labeled containers with date opened.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 1 employee drink stored above food in reach-in freezer. Do not store employee drinks where they can contaminate food. 0 pts.

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 . All raw meat in reach-in cooler measured 49-50F. Lemon butter made with unsalted butter held on counter out of temperature control at 65F. TCS foods must be 41F or less in cold holding. Switch to salted butter or keep it under time or temperature control. CDI - Butter moved to walk-in cooler to cool and raw meats moved to drawer cooler until this cooler is repaired. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Wiping cloth bucket stored directly beside lid of reach-in cooler beside grill. Store bucket in a different location so it can’t spill onto food. CDI - Bucket moved by PIC. 0 pts.

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 . Boiled eggs cooling in sandwich cooler top. Use equipment designed to rapidly cool TCS foods such as the walk-in cooler. CDI - Boiled eggs moved to walk-in cooler to continue cooling. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of fruit flies at bar area. Contact pest control for service. Keep food covered at bar to prevent contamination by flies.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Kitchen manager was preparing raw salmon without a hair restraint. Food employees shall wear hair restraints, such as a hat or hair net. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut avocados in sandwich cooler still had stickers on their husks. Wash fruits and vegetables before use. 0 pts.

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 Waiter observed touching buns of 3 burgers. Do not contact ready-to-eat foods with bare hands. CDI - Buns discarded.

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 . 15-20 metal pans found with food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans taken to dish machine to be washed. // 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Bar dish machine is testing at 0 ppm chlorine. VR - Verification required within 3 days that dish machine has been repaired. Use dish machine in kitchen to clean glassware until the bar dish machine is repaired.

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 . Blue cheese, corn salsa, and boiled egg in sandwich cooler measured 44-51F. Ground beef, bison steak, and beef steak in reach-in cooler measured 46-51F. Crab cakes, raw cod, milk wash, American cheese, pepper jack cheese, and cheddar cheese in drawer cooler measured 45-51F. TCS foods in cold holding shall measure 41F or less. Do not double pan TCS foods, keep lids on units, and make sure drawers are fully closed so they hold temperature. CDI - All warm TCS foods taken to walk-in cooler to cool. REPEAT

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Waitress with painted finger nails taking plates of food to tables with no gloves on hands. CDI - Waitress instructed to don gloves when working with exposed food. 0 pts.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. In-use scoops stored in dipper well, but water is turned off. REPEAT

4-501.11 Maintain equipment in good repair. Torn gasket present on 1 drawer to sandwich cooler. Replace torn gasket. 0 pts.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment has acquired quat test strips.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Chili in hot holding cabinet measured 120F. TCS foods in hot holding shall measure at least 135F. CDI - Chili reheated in the oven to above 165F. 0 pts.

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 . Raw steaks and raw ground beef in drawer cooler beside grill measured 46F. TCS foods in cold holding shall measure 41F or less. CDI - Meats moved to other cooler. Ensure air flow is not being blocked in cooler as air temperature of cooler measured 40F on EHS thermometer.

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 . Shredded lettuce was cooling in sandwich cooler drawer at 44-46F. TCS foods shall be cooled in the walk-in cooler or freezer to rapidly cool. Do not use sandwich coolers or coolers on the line to cool TCS foods. CDI - Lettuce moved to walk-in cooler to continue cooling.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting potatoes before washing. Ensure all unwashed produce and vegetables are washed before cutting or processing. REPEAT

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Scoop in dipper well at waitress station. Water was turned off/barely dripping. CDI - PIC turned on dipper well water. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean metal and plastic containers and pans stacked while still wet. Utensils shall be adequately air dried before stacking. REPEAT

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written policy regarding the clean-up of vomit/diarrheal events that could occur in restaurant. CDI - Establishment e-mailed sample policy to use. 0 pts.

3-301.11 Preventing Contamination from Hands - PF - Cook observed handling head of lettuce with bare hands while cutting it. Another employee observed handling lemon slice and putting it on rim of cup with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Lemon and head of lettuce discarded and employees educated on bare hand contact.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P, PF - Pan of raw meat loaves stored above pan of corn. Raw animal products must not be stored above non-raw foods. CDI - Meat loaves moved to bottom of speed rack. 0 pts.

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency - PF - Establishment is only wiping down cutting boards with sanitizer buckets and rags throughout day. Cutting boards must be washed, rinsed and sanitized at least every 4 hours if used throughout day. // Also, ice machine shield has some moldy buildup and needed additional cleaning. Ice machines shall be cleaned at a frequency necessary to maintain them clean. CDI - Cutting boards taken to 3-compartment sink to be washed, rinsed and sanitized.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Container of guacamole (with tomatoes) measured 48F in sandwich cooler top. TCS foods in cold holding shall measure 41F or less. CDI - Guacamole moved to walk-in cooler to cool as it had been in unit less than 3 hours.

3-302.15 Washing Fruits and Vegetables - C - Some washed avocadoes in refrigerated drawer unit on prep line still had stickers on them. Fruits and vegetables must be thoroughly washed before use. Remove stickers during vegetable/fruit washing. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - 3 stacks of clean metal pans were still wet. Establishment has added a new utensil drying shelf to help with air drying since last inspection. Ensure employees allow adequate time for clean utensils to air dry before stacking them.

5-203.14 Backflow Prevention Device, When Required - P - Spray gun attached to hose at mop sink. Mop sink faucet only has atmospheric backflow preventer. Either install a backflow preventer rated for continuous pressure, or remove the gun attachment after each use to prevent the hose from potentially becoming a cross-connection. CDI - Attachment removed during inspection. 0 pts.

2-301.14 When to Wash - P - Employee observed putting raw hamburger on grill with gloved hands. Employee then handled buns and to-go box without discarding gloves and washing hands. Employees must wash hands when going from handling raw animal foods to handling ready-to-eat foods or single-use/single-service articles. CDI - Employee instructed to discard gloves and wash hands and he did so. 0 pts.

6-301.12 Hand Drying Provision - PF - Repeat - Paper towel dispenser jammed at 1 hand washing sink. Hand washing sinks shall have accessible paper towels at all times. CDI - Dispenser fixed by PIC. // 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Repeat - Fryer baskets sitting directly in front of hand washing sink on make line, blocking handsink. Hand washing sinks shall be maintained free and accessible at all times for employees to wash hands. CDI - Fryer baskets moved.

3-304.15 (A) Gloves, Use Limitation - P - Employee observed handling raw hamburger with gloved hands. Employee then handled buns and disposable to-go box with same pair of gloves. Employees must discard gloves once damaged or soiled. Discard gloves and wash hands when switching from working with raw foods to ready-to-eat foods. CDI - Employee instructed to discard gloves and wash hands and he did so.

3-401.11 Raw Animal Foods-Cooking - P,PF - Hamburger cooked to only 138F on grill top. Raw hamburger must be cooked to at least 155F. CDI - Hamburger placed back on the grill and cooked to 160F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - 2 ears of roasted corn measured 78F on speed rack and had been left there since last night. TCS foods in cold holding shall measure 41F or less. Do not leave TCS foods out of temperature control. CDI - Corn discarded. Kept at half credit due to improvement from last inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Cooked onions and cooked corn in walk-in cooler did not have date marks. Garlic aioli in walk-in cooler had a date mark of 7-19 and had not yet been discarded. TCS RTE foods must be date marked if held for longer than 24 hours, and used for no longer than 7 days from preparation. CDI - Garlic aioli discarded and other items dated.

3-501.15 Cooling Methods - PF - Cooked carrots and cooked broccoli cooling in pans in walk-in cooler. Pans stacked on top of each other. Pans on bottom and in middle measured 72-75F and had been cooling for 1.5 hours. Boiled eggs were cooling at 78F in make-unit top. TCS foods shall be cooled loosely covered or uncovered. Do not stack pans on top of TCS foods that are cooling. Use equipment that is designed to rapidly cool TCS foods, such as the walk-in cooler or the freezer. Do not use make-units to cool. CDI - Items moved to ice bath and measured 55F at 2 hour mark. 0 pts.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Bulk sugar bin needs to be labelled. Containers of food or ingredients that are not easily identifiable must be labelled. 0 pts.

6-501.111 Controlling Pests - C - Repeat - Gnats observed at bar area around lemonade. Pests shall be prohibited from the premises. Contact pest control for solutions for gnats.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Several stacks of pans stacked while still wet. Utensils shall be air dried prior to stacking. Allow adequate time to air dry.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gasket present on dessert drawer unit. Equipment shall be maintained in good repair. Replace torn gasket. // 4-501.12 Cutting Surfaces - C - 1 blue cutting board has deep cut marks and is no longer smooth and easily cleanable. Replace cutting board. 0 pts.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink near dish area blocked with racks of dish ware and hand sink in walk in cooler blocked by cart and step ladder. Observed hand sink near fry area with ramekin in basin and hand sink near dish with metal rack in basin of sink. CDI - PIC removed all. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for use at fry area hand sink, at grill area hand sink and at walk in cooler hand sink. CDI - PIC replaced towels and/or replaced towel dispenser batteries.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed raw salmon removed from commercial packaging and re-wrapped in plastic wrap stored on top of strawberries and other ready to eat food items in dessert freezer. CDI - PIC removed. REPEAT 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed bulk packages of block pepper jack cheese stored partially unwrapped/uncovered/exposed on top shelf in walk in cooler. CDI - PIC re-wrapped product

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pieces of food contact equipment with multi-day dried organic buildup on food contact surfaces including can opener with buildup on blade, immersion blender with food residue on blade area, spindles of shake blender with dried milky residue. CDI - PIC cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed drop plates in both bulk ice machines with organic material present. Observed wall mounted potato cutter with extreme multi-day buildup on block and blade ares.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Compound unsalted butter at 78f holding at room temperature in kitchen area overnight. EHS has discussed holding of unsalted butter and butter mixtures with facility during previous inspections. Unsalted butter and compound butters must be maintained at 41f or lower, at 135f or higher, or held using TPHC procedures unless documentation can be provided that the item is not a TCS food. CDI - manager discarded butter. Observed half and half at 52f in server alley ice bath. No ice around product. CDI - PIC discarded. Observed roasted corn on tray in prep at 70f held overnight with no refrigeration. CDI - PIC discarded. Observed raw fish fillets in grill drawer at 54f. PIC noted that the drawer had recently been stocked and that fish may have increased in temperature during process. All other items in drawers observed below 41f. CDI - PIC returned fish to WIC to quickly cool back to 41f. REPEAT - no point escalation as cold holding equipment was found to be operating as required.

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 various prepared TCS foods which are held longer than 24 hours in cold holding with no date marking including previous day’s diced tomatoes, various house made sauces and remoulades in both line coolers and in walk in cooler and multiple containers of cooked and cooled meatloaf portions in line drawers. CDI - PIC replaced

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed gluten free menus with children’s salmon and steak not denoted as part of consumer advisory. Both are marked with consumer advisory for children’s menu on the regular menu. Consumer advisory must be added to children’s salmon and steak on gluten free menu and any other menus that are offered. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed red sanitizer bucket line employee identified as sanitizer water holding unknown “soapy” liquid. No labeling or identification present on bucket. CDI - PIC discarded. 7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer buckets holding sanitizer solutions and other “soapy” liquids throughout line area and prep areas sitting on prep surfaces immediately adjacent to open in use foods and food contact surfaces. Store sanitizers and other chemicals away from food and food contact items to prevent contamination. CDI - buckets relocated off of countertops.

6-501.111 Keep the premises free of insects, rodents, and other pests. Numerous small flies observed throughout back of house areas and bar area. Significant increase in numbers of flies noted from previous inspection. Swarming of flies noted around bar equipment. Contact pest control operator for service. REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large glass side doors open to outdoor dining patio. No screening present on opening and fly fans or other mechanical devices present to prevent pest entry. When using an open-air environment, methods must be in place to prevent pest entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ground bison stored directly on floor in walk in cooler. 3-304.13 Linens and Napkins, Use Limitations - C. Observed wiping cloth used to line bottom of metal pan in cold drawers at line area holding raw shell eggs. Cloth soiled with raw egg residue. PIC removed. Do not use cloth napkins, wiping cloths, or linens to line food containers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple used wiping cloths laying on equipment surfaces at line area at beginning of inspection. Once a cloth has been used, either place it into sanitizer to be used again or remove it to soiled linen receptacle.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed produce including celery and carrots being added to recipes for cooking. Observed avocados with labels present indicating they have not been washed inside line cooler drawers. Observed unwashed berries in their original clamshell packaging ready for use at bar. All product that is not received in ready to eat form must be washed prior to use. This includes avocados, asparagus, broccoli, berries, and more.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed various clean equipment items including slicer blades and attachments and mixer paddles stored in unclean container in prep area.

4-501.11 Maintain equipment in good repair. Observed under counter sham at line area not in good repair with detached gasket and door handle damage will not remain closed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed in use laminate-style cutting boards at line area with significant damage - peeling, chipped and worn areas - no longer easily cleanable. Replace. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed multiple non-food surfaces with buildup/splatter present throughout kitchen including non-food surfaces of wall mounted slicer, spindle shake mixer, breading machine, and more. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed clogged floor sink under dish machine not draining full of standing foul water. Dish machine when used causes overflow into floor trough in middle of room. Repair. EHS will return to verify as this is a significant facility issue that could result in escalating issues. Observed missing drain cover in dry storage area. Open access hold in floor in foot pathway. Repair.

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 low grout lines throughout back of house areas. Condition of flooring degraded since last inspection. Grout now observed to be holding food and standing water in some places - unable to fully clean. Repair. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring under and behind equipment throughout back of house areas with food debris and buildup present. Ceilings in back of house with dusty buildup.

2-301.14 Wash hands after activities that contaminate them. -P. Observed employee handling raw meat and change soiled gloves with no associated hand washing. Observed multiple employees touching and adjusting face masks while performing food handling activities. CDI - EHS directed employee to wash hands when changing soiled gloves. Hands washed and gloves changed. PIC directed employees to wash hands after touching face masks. Hands washed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw meatloaf stored above cooked brisket in walk in cooler. CDI - PIC moved raw meatloaf to lower shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS foods in cold rail at line holding above 41f including cut tomatoes at 45, cut kale at 44, tomato corn salad at 45, roasted corn at 50, and boiled eggs at 51f. PIC performed line check at 10 am and all items in compliance. TCS foods allowed to remain on rail until 2 pm not to exceed 4 hours then all TCS foods discarded. PIC noted that this unit has had repeated cold holding issues with multiple service repairs performed. PIC to reduce portions held in rail and use supplemental ice until unit is repaired. VR within 10 days for repair of unit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple squirt bottles of oils and sauces and shakers of dry seasonings with no identification present. Label all food items that are not easily identifiable.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed in dish area. Contact PCO for service.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees performing food handling duties while wearing watches and bracelets. Remove jewelry from arms when handling food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting board and large wooden laminate cutting surface on line cooler with damaged/worn areas no longer smooth and cleanable. Repair or replace.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed previous days dried food residue on non-food surfaces of spindle shake mixer at line and dried buildup on non food surfaces of potato cutter at line. Observed dried food splatter on exterior surfaces of utensils stored as clean in dish area. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines and/or missing grout in various areas of back of house flooring. Repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available in dispenser at end of server area. CDI - PIC replaced towels

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dried residue from previous day's use observed behind slicer blade. CDI - manager directed employee to clean slicer. Multiple metal food pans observed stored as clean with food residue or label transfer on the interior food surfaces. CDI - manager removed items for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Compound butter at 47f and cut tomatoes at 50f inside line area cooler. Ambient air temperature of unit 53f. Manager stated that unit had been turned off and drawers disassembled for cleaning until earlier in morning. Unit was turned on just prior to placing items in the unit. CDI - items discarded. Discussed with manager to ensure cooler is assembled and allowed to cool down after cleaning before stocking. Unsalted butter at 80f on rack at room temperature in kitchen area. Manager stated that their SOP is to allow butter to remain out at room temperature. Discussed salted v/s unsalted butter as TCS food. CDI - manager discarded butter and to reach out to above restaurant leadership for procedures.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No asterisk denoting that salmon and steak on children's menu portion of in use paper menus are part of consumer advisory. Confirmed that salmon and steak are cooked to order. CDI - manager added asterisk to the salmon and steak on the children's menu.

7-201.11 Store toxic materials to avoid contamination. -P Spray bottle of hard surface disinfectant stored in speed rail at bar with beverage bottles. CDI - manager relocated disinfectant. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items prepared earlier in morning including chopped tomatoes at 54f, cut lettuce at 54f, boiled eggs at 79f placed directly into grill line service cooler without proper cooling methods in place. Items all removed to walk in to quickly chill before placing back into service cooler. Boiled eggs placed into ice water bath to quickly chill. Quickly cool prepared items before placing into service.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple squirt bottles of food products in grill and bar areas with no identification present. Label all working containers.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Whole labels and label residue present on exterior non-food surfaces of metal food pans stored as clean in dish area.

2-301.14 When to Wash - P - Observed food employee handle soiled wiping cloth then proceed to handle clean equipment without washing their hands in between. Observed food employee sneeze and touch face but not wash hands before handling clean single-service articles. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed employee use handwashing sink as dump sink. CDI by instruction.

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 brisket and roasted garlic with date of preparation of 1/15, RTE tasso and sausage not date marked in walk in cooler. CDI, foods voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed multisurface cleaner spray bottle hanging from holster for ice scoop. CDI, cleaner relocated. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed unlabeled bottle of multisurface cleaner stored in hoslter where ice scoop stored. CDI.

General Comment: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed whipped cream and guacamole with cut tomatoerecently prepared and placed in prep units to cool. CDI, items relocated to walk in cooler to rapidly cool and proper cooling methods discussed with PIC.

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 in-use knife wedged betwee prep table and cooler along prep line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked on shelf near dish area. Repeat. Observed glassware wet stacked at bar. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed glassware stored in cooler accumulating residue on bottom of unit. Ensure equipment stored in clean, dry areas.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin available at handwashing sink in walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored above food prep surface near waitress station. CDI- Drink was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers that were stacked with stickers on the exterior of containers touching the interior of other containers. CDI- Stickers were removed. Containers were cleaned and sanitized. Observed grease on food debris between stacked containers stored in clean section. CDI- Containers were cleaned and sanitized. 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some food items that were stored at above 41 F. CDI-Brown gravy in walk-in cooler was discarded. All other items were taken to walk-in cooler and allowed to chill. REPEAT

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed a food employee not able to demonstrate that effective employee health policy was followed, written or verbal, and not able to communicate reportable symptoms/illnesses. CDI, handout provided to PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed storage in front of corner handwashing sink at prep line and garbage can in front of handwashing sink in walk in cooler. CDI, items removed to provide access to handwashing sinks. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates and utensils stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 6 door low reach in refrigerator not maintaining TCS foods at 41 degrees F and below. Food temperatures ranged from 43-48 degrees F. CDI, butter voluntarily discarded by PIC and other foods relocated to walk in cooler to rapidly cool. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. PIC stated will use other unit. TPHC discussed as option with management.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with beard not wearing beard restraint.

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 scoops stored in container collecting water / debris in kitchen near ice bin and behind bar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being wet stacked above 3 compartment sink and storage rack. Observed clean plates stored in soiled area of refrigerator along prep line.

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

6-303.11 Intensity-Lighting - C - Observed lighting not working under oven area. PIC, provided emailed estimate of repair. 6-305.11 Designation-Dressing Areas and Lockers - C - Observed wallet and keys stored on shelf above prep area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed sanitizer bucket stored in handwashing sink in walk in cooler and garbage can stored in front of handwashing sink at front line as well as gloves stored in front of handwashing sink. Observed some items stored in handwashing sink behind front bar. CDI, items removed to provide access to handwashing sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed TCS foods held in low reach in prep refrigerator above 41 degrees F. Unit warmer on right side of unit. See temperature observations above. Per guidance from State, no points deducted on first inspection under new requirement of 41 degrees F and below. CDI, foods held in unit over 4 hours such as butter, eggs, voluntarily discarded and other foods relocated to rapidly cool. Visit to be made to ensure calibration and long term compliance of prep refrigerator.

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 blanched vegetables cooling in tightly covered containers in walk in cooler. Observed ribs cooling in covered container on prep table. CDI, ribs transferred to shallow pan to rapidly cool and covers partially removed to vent and facilitate heat transfer.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed digital thermostat not working on low drawer prep refrigrator below grill and no thermometer placed to measure ambient air temperature. digital gauge part on order for repair according to PIC.

3-307.11 Miscellaneous Sources of Contamination - C - Observed food stored on pan on garbage can. Use proper food preparation tables/sinks and surfaces to prevent possible contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board and 2 sanitizer buckets below 200ppm quat sanitizer.

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 scoop stored on soiled area on top of ice machine.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed soiled equipment stored on clean glassware at dish pit and soiled equipment stacked on 3 compartment sink stored next to clean equipment. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed spoons not inverted as required. Invert clean utensils to prevent handling of food / lip contact surfaces.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no test kit for quat available. Vr to ensure proper quat test kit availab.e

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed glass on bottom of refrigeration unit holding glassware. Repeat. glassware and items removed to begin cleaning unit while on-site. Observed soil and debris accumulating on top of ice machine. Observed old sticker residues on outside of containers.

2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment at soiled drain board then proceed to handle clean equipment on clean drain board side. CDI by instruction to wash.

6-301.12 Hand Drying Provision - PF- Observed no disposable towels available at hand washing sink near warewashing area. CDI, towels provided.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Use proper methods to reheat. Observed pot roast reheating in alto sham recently placed at 63 degrees F that operator stated was intended to be reheated in oven. CDI, operator placed pot roast in oven and reheated to 170 degrees F.

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 cauliflower and carrot cooling on prep table at 68 and 53 degrees F. CDI, operator transferred foods to reheat in walk in cooler to rapidly cool.

3-401.13 Plant Food Cooking for Hot Holding - PF - Observed in-house potatoes soup heated to 130 degrees F for ot hold. CDI, operator transferred to oven to continue heating.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying clean equipment on clean drain board. Observed metal pans wet stacked on storage rack. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed glass on bottom of refrigeration unit holding glassware. Unit cleaned while on-site. Observed soil and debris accumulating on top of dish machine.

5-501.16 Provide waste bins in required areas including at hand wash sinks. Observed no trash can available at handwashing sink located inside walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on counter surface near clean equipment at prep line.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed brush handing from handwashing sink at bar. Observed sanitizer bucket stored in handwashing sink near warewashing area. CDI, equipment removed from handwashing sinks. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed pan of chocolate chip coolie dough with raw shell egg stored over ready to eat food in walk in cooler. CDI, cookie dough relocated for proper storage. Improvement made since previous inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several clean pans, plates, utensils and processing equipment stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cold hold prep unit not turned on prior to food being placed in unit. Observed cut tomatoes, cut lettuce, dressing, cut lettuce, guac and tomatoes held above 45 degrees F. CDI, operator relocated foods to walk in cooler to rapidly cool. Repeat.

3-307.11 Miscellaneous Sources of Contamination - C - Observed washed produce stored at bar on soiled area of linen uncovered at counter top. After washing ensure food protected from contamination by storing in wrappings, packages or covered containers.

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 scoop stored in container accumulating water and soil debris.

4-803.11 Storage of Soiled Linens - C - Observed soiled towels stored on counter surfaces. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed pans being wet stacked on storage rack.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed some debris and soil accumulating in cabinet in hard to reach area at front prep line.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed sanitizer bucket stored in front of handwashing sink on main prep line. Repeat. CDI, bucket relocated from handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food properly. Observed ground turkey stored over raw shell eggs and raw shell eggs stored with lettuce in walk in unit. CDI, foods relocated for proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed 4 knives and some plates stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed salmon held at 49 degrees F in low reach in prep unit below grill and blue cheese at 61 degrees F at bar. Observed tomatoes held in prep unit at 57 degrees F that employee stated was recently prepared. CDI, foods relocated to rapidly cool.

7-201.11 Store toxic materials to avoid contamination. -P - Observed toxic agent in spray bottle located over potatoes in kitchen . CDI, spray bottle relocated for proper storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several soiled and wet wiping cloths stored on refrigeration units and prep surfaces in kitchen. Repeat.

4-101.19 Nonfood-Contact Surfaces - C - Observed potatoes stored on crate not easily cleanable.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee using bare hands to turn off faucet after washing hands. Observed another employee touch hat and then fail to wash hands before donning gloves. CDI: EHS instructed PIC and employees on when and how to properly wash hands and had employees re-wash approriately.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bottle of BBQ sauce stored in main line handsink. CDI: Bottle moved.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee using double gloving system while working with RTE food on cook line. Employee would remove outer glove and then don a new glove without removing inner glove. CDI: Instructed employees not to use double gloving techniques.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cooked mushrooms on grill top and meat loaf in steam wells hot holding below 135F. CDI: Both products re-heated above 165F and placed back into hot holding.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed butter holding at room temperature. CDI: EHS instructed employees that real butter must be held hot or cold per FDA rules. Butter heated and held hot on grill top. Points not escalated due to salted butter being the only item in violation today, compared with multiple items on the previous inspection. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly cut tomatoes and freshly mixed garlic aioli cooling in units rated for holding. CDI: Both items were removed and taken to walk in unit to facilitate rapid cooling. REPEAT.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at cold prep table in walk in reading 0 ppm QAC and sanitizer bucket at bar reading 50 ppm QAC. CDI: Both buckets refilled with fresh sanitizer from 3 compartment sink.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers left on after being washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic tubs on dry storage rack with sticker residue on them after warewashing process. CDI: Tubs removed and sent for proper warewashing to remove sticker residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed meat loaf, cooked vegetables (carrots, asparagus, and green beans) and salmon holding between 46F and 53F in cold drawers on line. PIC stated that items were taken straight from walk in unit and placed on line. CDI: All items were prepped earlier that morning and were relocated to walk in for rapid cooling. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled chemical spray bottle of all purpose cleaner on the storage rack adjacent to mop sink. CDI: Chemical bottle labelled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked asparagus and squash cooling in densely packed, covered containers inside the walk in unit. Observed sliced ham cooling in a holding drawer on line. CDI: Ham relocated to walk in for rapid cooling, while squash and asparagus were spread out on sheet pans and placed on a speed rack to facilitate rapid cooling. 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 several employees washing their hands and then using bare hands to turn off the faucet, recontaminating their hands. CDI: Employees instructed to re--wash and use a barrier to turn off faucet. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees removing one or both gloves and donning new gloves without a proper handwash in between gloves. CDI: Employees instructed to wash hands anytime a glove change occurs. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed ready to eat crab meat and squash stored beneath boxes of unwashed produce in walk in cooler. CDI: Prepared food items were relocated to shelving above unwashed produce. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees leaving the cook line to retrieve food from walk in cooler while wearing gloves, then going back to work with food on the line without changing gloves. CDI: Employees instructed to remove gloves if they have to leave the line and handle doors of equipment. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and butter overstacked in prep units on the cook line holding at 55F. CDI: Top portion of out of temperature product was removed In and relocated to the walk in for rapid cooling before service.

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 letuce, tomatoes, and butter cooling in the top of prep units along cook line holding between 48F and 60F. CDI: All out of temperature items were removed from line and placed in walk in for rapid cooling. REPEAT.

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 a hair band on her wrist while cooking food on grill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets throughout facility reading less than 100ppm QAC. CDI: Buckets dumped and refilled with sanitizer from 3 comp sink reading 200ppm QAC.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in cold prep table that had already been washed with stickers still on them. PIC informed that stickers must be removed before washing process to ensure elimination of bacteria. CDI: Avocados had stickers removed and were re-washed. REPEAT.

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 knife stored in space between prep table and hot holding wells. Observed container of flour with scoop stored with handle down into product. CDI: Scoop moved up out of product and knife was sent for warewashing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested on drying rack over three compartment sink. REPEAT. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a set of plastic drawers on clean dish rack holding scoops and other utensils that had food debris and water in the drawers. Multiple utensils had become contaminated with food debris or had residue on them. CDI: All utensils and the drawers themselves were sent for proper warewashing.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed at bar area next to lemonade cooler with the lip contact surface exposed to potential contamination from air.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat stored on shelf hanging over main prep line. CDI: Hat removed.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed multiple PICs' fail to monitor hand washing, multiple cross contamination issues, as well as improper washing of fruits.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee preparing food with his beverage on the prep surface where he was preparing food. CDI- removed

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple food employees donn gloves without first washing hands. CDI through instruction

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink used for food dump. CDI through instruction

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon that is received fresh on consumer advisory with no letter of parasite destruction/aquaculture. VR

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw meatloaf stored over raw shelleggs. CDI- reorganized 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger pattied over container of RTE food with raw hamburger dropped in it. CDI- discarded3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employee soil gloves then contiue preparing food without a glove change ans hand wash. CDI through instruction

. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple stacks of plateware with some food debris or residue left on them. CDI- removed to re-clean 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed improper cleaning of slicer. PIC stated they do not have a cleaning schedule but employees are trained to wash, rinse and sanitize a food prep station after each use. However, slicer only wiped down with cloth, no detergent or rinse. CDI through instruction; re-cleaned 4-501.114 Maintain sanitizer at correct concentrations. -P Observed bar glass machine not sanitizing; 0 ppm chlorine. CDI- re-primed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and steak hot held below 135 F(see temp chart). CDI- discard

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 open milk use by date exceeding 10 days, cooked chicken, HB eggs, greens, roasted corn, blanched asparagus and butter not date marked. CDI- date marked

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes, cut greens, and roasted corn cooling in top of prep unit or on speed rack in kitchen. CDI through instruction

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple oils and spices unlabeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed air curtains turned off, folding door open and multiple flies in kitchen. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in kitchen.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed cut lemons,limes on counter accessible to patrons passing by.3-307.11 Protect food from contamination sources not specifically noted by code. Observed wrap box and boxes of gloves taken form soiled meat prep station and placed on RTE food prep station. CDI- removed

3-302.15 Wash fruits and vegetables prior to use. Observed open partial box of fruit at bar with no prep sink at bar. Observed lemons, limes and oranges with stickers on them said to have already been washed. CDI- all removed to wash

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 scoop on lid and utensils stored in stagnant room temp water. CDI- well turned on scoop removed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed wet stacking of plateware.