TOPGOLF

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food-contact surface of an ice machine soiled with build up that ended up contaminating the ice. Observed a few dishes that were stacked together with sticker residue contaminating the food-contact surfaces of other containers. -CDI- PIC had a respective employee drain and clean the ice machine. Monitor the residue build up on the containers that are being stored as clean. REPEAT*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a total of 4 TCS food items above 41F while said to be cold holding. 2 of the items were in a flip top unit that had heavy amounts of ice build up on the coils and the other 2 items were in a flip top unit that had a leaking condenser. -CDI- PIC voluntarily discarded the necessary items. Points not escalated due to continuous improvement. (1.5 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a bottle of oil, BBQ sauce, and shaker or salt/pepper mixture without labels. Label necessary containers when the food items are no longer in their original packaging. REPEAT*** (1 pt)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies underneath the dish machine. Service facility for pests. (0 pts)

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed black specs of debris that had contaminated the ice used for customers drinks in one of the ice machines. 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 5 large bloated cans of Dijon mustard. (1 pt)

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 a few stacks of metal containers that were wet stacked. Separate to allow proper air drying. (0 pts)

4-501.11 Maintain equipment in good repair. Observed leaking condenser in one of the flip top units. -CDI- PIC had respective employees remove the unit to have it worked on. (0 pts)

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 non-food contact surfaces throughout the facility soiled with buildup/residue. Increase cleaning frequency. (0.5 pts)

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 line cook go wash hands a few times for less time than 20 seconds. -CDI- PIC coached line cook on proper handwashing techniques. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed dishwasher load dirty dishes into dish machine with gloved hands, and then proceed to handle sanitized utensils and equipment without a hand wash in between. -CDI- PIC coached dishwasher on proper when to wash techniques. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels or other form of hand drying present at hand sink of the beverage area on the second floor. -CDI- Hand towels added to hand sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed ice cubes inside of hand wash sink of the beverage area on the second floor. -CDI- EHS turned on hot water and melted ice cubes. 6-301.14 Post a handwash sign at each handsink. Observed no handwash signs on the 3rd floor mens and womens restroom. Ensure hand wash signs are posted in all employee accessible restrooms.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed visibly soiled cast iron pans stored as clean on clean dish rack of facility. Observed deli slicer blade with a buildup of food residue present on it stored as clean. Observed shaker bottles in clean rack of dish washing area with food residue build up present. -CDI- PIC moved all soiled containers, equipment, bottles, and cooking utensils to be properly W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pizza prep station with multiple bags of RTE Chicken above 41F. Observed sausage on speed rack adjacent to the cookline with an ambient temperature of 69F. -CDI- PIC voluntarily discarded all out of temperature food. -POINTS NOT ESCALATED AT THE TIME DUE TO IMPROVEMENT IN COLD HOLDING- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed container of blue/purple detergent cleaner next to pizza oven. The large detergent container was unlabeled. -CDI- PIC labeled the container.

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 unlabeled oil bottle present on the cook line. Ensure all working bottles in facility are properly labeled. -CDI- PIC labeled the oil bottle.

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 spatulas stored on grill top in container of water. Water temperature was 130F. -CDI- PIC moved pan from underneath the water container to ensure water heated up to 135F or higher.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes throughout the clean storage rack. Observed employee actively wet stacking dishes. Ensure dish ware is proper air dried prior to stacking.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety - Observed the facility not following the approved policy by not maintaining a log for the non-continuous cooking process. As per PIC, they have been using the provided log in the application but have had it laminated and are erasing the previous records after each event. Non-continuous cooking is only used for events as per the PIC. On going non-continuous cooking for an event today was observed being done correctly at the time of the inspection but no log was observed being maintained for active non-continuous cooking. EHS advised facility that they cannot erase the previous data recorded on the logs and must maintain the log throughout the process. 10 day VR to observe logs maintained.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a squirt bottle of green tomatillo salsa in the expo opentop refrigerator at a temperature of 47F. - Observed containers of sliced white cheddar cheese, ranch, French toast mix (with milk/eggs), and sliced salami in the event lowboy cooler adjacent the event WIC at temperatures of 48-51F. All items besides the sliced cheddar cheese had date marks of dates before 6/12 and PIC stated that the items are kept in there overnight. Ambient temperature of the lowboy was recorded at 49F. 3 day VR to observe continued compliance/repair made to the event lowboy. CDI - Squirt bottle of green tomatillo salsa voluntarily discarded. Container of sliced white cheddar cheese moved to WIC to rapidly cool as it had a time stamped date mark for 9:30am on 6/12. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal insert containers to be wet nested on the clean dish storage racks in the dishwashing area.

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 a sealed employee beverage stored in the pizza station lowboy refrigerator. CDI - PIC removed can.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. 3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety - Observed two trays of partially-cooked chicken in WIC. Facility does not have approved non-continuous cooking procedures within Mecklenburg County. Facility has log book and company instructions for non-continuous cooking for both beef and chicken. - EHS sent PIC copy of Mecklenburg County non-continuous cooking application. PIC will complete application and return to EHS. Facility will not utilize non-continuous cooking until approval is received. -CDI- During inspection, PIC cooked partially-cooked chicken to a final cook temperature of at least 165F. -EHS will follow-up within 10 days upon receiving non-continuous cooking application.

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 cut tomatoes cooling too slowly in WIC (rate of 0.2F/min), stored in a deep plastic container covered with a lid. Observed portioned steak, wrapped in plastic, cooling in flip top unit. -CDI- PIC removed lid from tomato container and placed steak on thin sheet in WIC for rapid cooling. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp stored behind sliced cheese and cooked onions in cold drawer under grill. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed large prep unit across from grill area holding several TCS foods above 41F (see temp chart) with ambient temperature above 60F in lowboy unit and boiled eggs above 41F in salad unit that PIC stated are received pre-cooked. CDI-PIC voluntarily discarded sliced tomatoes, cut lettuce, and boiled eggs and moved the rest of the items to the blast chiller to rapidly cool. PIC called facilities team to repair unit and unit achieved ambient temperature of 33F. 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 caramelized onions wrapped in plastic in WIC with a cooling rate change of 4F/30 mins. CDI-PIC moved onions to blast chiller to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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 ice cream scoop stored in 81F water by lowboy freezer. PIC removed scoop and set by dish machine to be rewashed.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee washing bulk off of hands at 3 compartment sink after opening bag of cream. PIC provided education to food employee about washing hands only at handwashing sinks.

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 take out trash, come back inside and wash hands for about 5 seconds, then proceed to work with food. Wash hands for at least 20 seconds. CDI- Employee rewashed hands correctly and education was provided. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed a couple dishes/pans with food debris and multiple pans with sticker residue in clean dish storage area. CDI- items rewashed, rinsed, and sanitized. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked in clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in low reach in freezer.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. Cook line utensils in use during inspection had been in use for over 4 hours. CDI - employee replaced with clean utensils. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed partially cooked chicken in WIC. Facility does not have approved non-continuous cooking procedures. CDI - employee cooked chicken above 165 F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese sauce in hotbox at 112 F and Queso and tomato sauce in steam well at 108 F and 125 F, respectively. CDI - PIC voluntarily discarded food. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pasteurized liquid eggs in low reach in cooler at 59 F. Observed cut cabbage and cut tomato on ice bath at 73 F and 45 F, respectively. REPEAT. CDI - PIC voluntarily discarded liquid eggs and cut cabbage. PIC moved tomatoes to sheet pan in WIF to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed disinfectant in spray bottle with quat sanitizer label. Observed unlabeled pump bottle of hand soap at dish pit. CDI - PIC corrected labels.

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 deep container of tomatoes cut 3 hours prior at 46 F on top of ice on prep counter. Ice did not reach up to the sides of the container. REPEAT. CDI - employee moved tomatoes to blast chiller and tomatoes temped below 41 F within 15 minutes. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed boxes of food in WIF with ice accumulation stored under leaking condenser.

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 ice cream scoop stored in water at 80 F. CDI - PIC emptied water.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in keg WIC. WIC is used for beer and food. Replace rusted shelves.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed equipment in soiled sanitizer solution at 3-comp sink. CDI - employee replaced sanitizer solution.

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. Observed employee drink with no lid, stored inside RIC on cook-line. CDI - Employee cup was removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dumping sanitizer buckets in hand sink. CDI - Employee was stopped and educated on the uses of the hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on container stored in clean area. CDI- container with food debris was taken to dish machine to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 boiled egg, sliced grape tomatoes, blue cheese (x2), and sausage held above 41F. CDI - Boiled eggs, sliced grape tomatoes, & sausage were placed inside RIC at open, items were moved to blast chiller to rapidly cool back to 41F. Bluer cheese (x2) were 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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced grape tomatoes cool from 48F to 46F from 12:20 PM to 12:59 PM. Cooling Rate = 0.05. Grape tomatoes placed in blast chiller to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live mouse in kitchen. PIC immediately contacted ECOLAB.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed clean containers both plastic and metal that were wet stacked. CDI - PIC separated bins and allowed to air dry. - 1 - REPEAT

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on container stored in clean area. Observed stickers on exterior of containers stored in clean area. Container were stacked on other clean containers. Observed cloth debris on slicer. CDI- container with food debris was taken to dish machine to be cleaned. Containers with stickers were removed and properly cleaned. Slicer was broken down and parts moved to dish area and ran through dish machine before reassembly. -1.5-

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 cooked chicken, raw chicken, raw beef, assorted cheeses, and other TCS foods in walk-in cooler holding above 41F. PIC stated WIC temperatures were checked within the last 3. CDI - PIC placed items in blast chiller and secondary walk in cooler to cool quickly. A VR will be conducted within 3 days to verify main unit has been repaired and holding TCS foods below 41F -1.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed clean containers both plastic and metal that were wet stacked. CDI - PIC separated bins and allowed to air dry. - 1 - REPEAT

4-501.11 Maintain equipment in good repair. Observed right door gasket on middle cook’s line prep cooler was torn. Repair/Replace - 0.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 shredded lettuce, sliced tomatoes, and sausage links in the grill prep unit >41F. PIC-stated that items were prepped this morning. CDI-Items were placed into the walk-in cooler to rapidly cool down. - 1 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed clean containers both plastic and metal that were wet stacked. CDI - PIC separated bins and allowed to air dry. - 1 - REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed hand wash sink by dish area was slow to drain. Have drain checked to prevent overflowing.

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 marinara sauce in the pizza unit that was above 41F. PIC-stated that sauce was just opened. CDI-Sauce was placed into the blast chiller to rapidly cool down. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in beverage station. EHS advised PIC to contact pest control REPEAT

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed clean containers both plastic and metal that were wet stacked. CDI - PIC separated bins and allowed to air dry. REPEAT

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. Observed dish machine on third floor not properly sanitizing. CDI-machine was primed and correct concentration was at 200ppm. 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed dish machine downstairs not reaching 160F on max min thermometer. CDI-machine was ran several times before temperature was reached.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working bottles of cleaner not properly labeled. CDI-bottles were labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 tomatoes cooling in reach in cooler while tightly covered. CDI-tomatoes were unwrapped and moved to the WIC to rapidly cool down.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in bar area. EHS advised PIC to contact pest control

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed clean containers both plastic and metal that were wet stacked. CDI - PIC separated bins and allowed to air dry. REPEAT

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 Observed 0 ppm chlorine sanitizer at dish machine for bar on main floor. CDI - PIC found sanitizer bottle to be empty, replaced with a new one and dish machine measured min 50 ppm. -0 points

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 cooked chicken pieces and veggie burgers holding above 41F in cold drawer near grill. PIC stated items were placed in drawer within the last 4 hours. CDI - PIC placed items in blast chiller to cool quickly. -1.5 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several plastic containers wet nested and stored clean on racks near WIC. CDI - PIC separated bins and allowed to air dry. EHS discussed ensuring dishes are dry before being place in storage. REPEAT -1 points

4-501.11 Maintain equipment in good repair. -C Observed 3-comp sink near dish machine in need of repair. PIC stated ex. 3-comp will not hold water and a new one has been ordered. Order has been approved. Facility is waiting for date of installation. Dish machine is primary option for washing, rinsing and sanitizing. REPEAT -0.5 points

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 RTE donut holes stored with raw chicken in RIC near fryers. CDI - PIC moved donut holes to another RIC with other RTE items. -1.5 points

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 TPHC used for garlic parmesan sauce and lemon butter with no written procedures. CDI - EHS provided TPHC form to PIC. Form should be kept on file and available upon request. -0 points

6-501.111 Keep the premises free of insects, rodents, and other pests. -C Observed several fruit flies in the kitchen area. Increase frequency of pest control visits. REPEAT -1 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several small plastic bins wet nested and stored clean. CDI - PIC separated bins and allowed to air dry. EHS discussed ensuring dishes are dry before being place in storage. REPEAT -1 points

4-501.11 Maintain equipment in good repair. -C Observed 3-comp sink near dish machine in need of repair. PIC stated ex. 3-comp will not hold water and a new one has been ordered. Dish machine is primary option for washing, rinsing and sanitizing. -0 points

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf Observed no temperature measuring device for high temp dish machine. A VR is REQUIRED no later than 01/20/2022 to ensure facility is in compliance. -0.5 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on container stored in clean area. Also, observed stickers on exterior of containers stored in clean area. Container were stacked on other clean containers. CDI- container with food debris was taken to dish machine to be cleaned. Containers with stickers were removed and properly cleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen and bar areas of facility. Recommendations were given to PIC by inspector. REPEAT (half points).

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 separated and allowed to air dry. REPEAT (Full points).

4-101.19 Nonfood-Contact Surfaces. Replace rusty shelving in walk-in cooler #2

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean mold and mildew on top interior of ice machine located on the third floor. PIC will have someone clean it soon.

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 diced chicken that had no change in temperature in 18 minutes of cooling. CDI- diced chicken was denatured and discarded into trash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in three flip top units and cooling under grill that were stored above 41 F. CDI- items were were denatured and discarded into trash.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooling in deep plastic containers and tightly wrapped. Suggestion were given to allow product to cool before wrapping tightly. CDI- items were discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. Also, observed several fruit flies at bar area on main level. Instructed employee to keep ice bins and fruit bins covered when not in use.

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 separated and allowed to air dry. REPEAT (full point)

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 ricotta and cream cheeses opened without date markings . CDI discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grill drawer unit holding tcs foods at greater than 41 degrees. CDI technician observed breaker tripped and unit began cooling down and was at 41 degrees by end of inspections . Foods in grill drawers were placed in grill drawers less than 4 hours and were taken to blast chiller and all products chilled to 41 degrees or below.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets holding wiping cloths all to be at O ppm QAC sanitizer . CDI sanitizer from three comp sink found to be out changed sanitizer container and proper concentrations achieved. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk , ricotta and cream cheese opened without date labels. CDI products discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets without proper sanitizer concentration levels . CDI refilled sanitizer buckets with sanitizer at proper concentrations.

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 salsa cooled from yesterday at 48 degrees. CDI 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 salsa cooled in too great of volume and covered . CDI cooling window missed product discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats in main bar area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans with food debris stored as clean. Repeat. CDI took pans to rewash.

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 sauce with vegetables cooled from last night at 63 degrees. CDI discarded. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sauce with veggies cooled in to great of volume and tightly covered. CDI cooling window missed product discarded. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed numerous pans with visible food debris stored as clean. CDI took to rewash.

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 ricotta cheese with no date label. CDI 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 feta cheese held greater than 7 days . CDI discarded. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes tightly covered in several locations cooling tightly covered and in prep units. Observed salsa cooling in prep units and tightly covered . CDI took to blast chiller to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnat problem in second and third floor bars .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed cutting board on prep unit 1 in need of resurfacing or replacing.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee eating french fries, the collect dirty dishes to go to the dish mahine, remove gloves and put on new ones without washing hands in-between. CDI- Employee rewashed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ahi tuna stored above cheeses and sauces in refrigerartion unit. CDI- Items were rearrange to prevent cross contamination. Facility will provide document to show that item is sashimi grade. Half points will be taken today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items such as, sliced tomatoes, sliced lettuce, pico de galo, and chicken wings that were above 41 F. CDI- items were placed in blast chiller and walk-in cooler and allowed to chill. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizing solutions that registered 0 ppm. CDI- wiping cloths were placed in correct sanitizing solution.

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

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no active managerial control over soiled dishes, cold holding or cooling temperatures.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handle soiled equipment then handle clean dishes without washing hands. CDI hands washed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed parcooked diced steak stored above RTE food in reach in units throughout kitchen and in walk in units. CDI all items rearranged. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed cucumbers stored above washed produce. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dry rack with food debris on metal containers, china caps, graters, ladles, cutting boards, metal bowls and other utensils. CDI items moved to dish for cleaning. Observed employee pull soiled metal bowl from dish machine and store on rack as clean with caked on food at prep area. CDI item taken back to sink. Verification required. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines at all bar areas soiled with black debris. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean before use and before storage. Observed employees use thermometer without cleaning first. CDI thermometer cleaned.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed facility parcooking steak that was not allowed as part of their approved procedures. Facility is not marking parcooked items as undercooked, not storing product as undercooked item, and is not recording parcooking of raw animal food. CDI items relocated and labeled. CDI items labeled and stored appropriately. Observed facility cook parcooked steak to 108F for service. CDI item sent through pizza machine until 165F reached. Observed facility cook grill chicken to 140-158F. CDI item placed back on grill until 165F reached.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in holding cheese curds, pepperoni, grilled onions, sliced tomatoes, melon, chili bean, salami and sliced turkey above 42F. CDI items placed in chiller to cool. Verification required. Observed roasted garlic oil and butter sitting on counter at room temperature. CDI items discarded. Observed carmelized onions that were not checked to ensure proper cooling holding in reach in at 60F. CDI items moved to blast chiller to cool. Verification required. Observed pepper jack cheese and white cheddar cheese that was holding above 45F in prep top. CDI items discarded. Observed watermelon holding at main bar and terrace bar at 60F and 48F.

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 pumpkin mousse from 12/28. CDI item discarded. Observed canadian bacon that was no labeled. CDI items labeled.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed nachos that use parcooked flank steak that is denoted as undercooked on the consumer advisory. Told PIC that they would have to stop parcooking steaks and cook to order to keep asterisk or take asterisk off item and ensure product reaches 165F every time. 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 portioned nacho chickens packed in plastic container while cooling, an pizza sauce that was cooling in covered plastic container,

3-307.11 Protect food from contamination sources not specifically noted by code. Observed salt, sugar, and ice containers opened and exposed to parons at main bar and terrace bar.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan in bar area soiled with dust and racks in walk in in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed strainer used at handwashing sink. CDI, strainer removed. Ensure handwashing sink is only used for handwashing.

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 queso in walk in cooler above 45F. Queso was labeled with 9/3 date mark. PIC stated queso was made during night shift. Queso did not reach 45F within 6 hours. CDI, PIC voluntarily discarded queso.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed queso in walk in cooler in large tubs above 45F. PIC stated blast chiller is used during the first process and later it is moved in to the walk in cooler. Ensure foods are cooled quickly using shallow venter pans, active stirring as well as effectively using cooling equipment. CDI, queso voluntarily discarded by PIC.

3-501.13 Use approved thawing methods. Observed pre-vacuumed packaged beef still in package while thawing under running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen as well as at bar and storage area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in solution with concentration less than 200ppm quatt.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking at bars, as well as the kitchen.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting surfaces no longer cleanable, nor able to be sanitized due to deep cuts. PIC stated new boards are to arrive this week.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Dishwasher did not wash hands in between handling clean and dirty dishes. CDI- Explained and educated dishwasher on importance of washing hands between handling clean and dirty dishes. Dishes re-washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Minor wet stacking of metal pans, etc. Assure full air drying before stacking items.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some single service cutting boards in need of replacing. REPEAT. Points not escalated because facility has cutting boards in order.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Cart blocking access to handsink. CDI- Cart moved.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Tray of watermelon and container of cut melons were unprotected from physical contaminants in reach in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 containers of house-made salsa holding above 45F in reach in unit. PIC suspected a problem in the cooling proccess. CDI- Products voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf The Char Grilled Steak has an asterik on item but PIC stated facility DOES NOT offer item undercooked and always serves item fully cooked. If this is the case, remove asterik on next menu change.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One sanitizer bucket observed on floor. Keep buckets off floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plates, sheet trays, and others wet stacked.

4-501.11 Maintain equipment in good repair. One cold-holding unit is not working and in use. Facility is waiting for repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some single service cutting boards in need of repair/replacment.

5-202.12 Provide at least 100F water at handsinks.-Pf Women's and Family restrooms handsinks temped at 77-80F. Increased to 103F during inspection. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in hand sink on expo line. Use only for hand washing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at bottom beverage station. Stocked. 6-301.14 Post a handwash sign at each handsink. Restrooms need hand wash signs. Post.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over shell eggs in walkin cooler. Relocated eggs.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sani bucket at bar at 0ppm Quat. Refilled with 200ppm Quat. Observed 3 bar undercounter dish machines reading 0ppm Chlorine. One Eco San was empty, two were hooked up to wrong chemical. All corrected during inspection.

3-401.14 Follow the procedure that was submitted and approved by Health Dept for noncontinuous cooking of raw animal foods. -P No procedure for non-continuous cooking has been submitted nor are there records on site. Observed skewered chicken, beef sliders, fajita chicken 'par cooked' in walkin coolers. Submit paperwork for approval or discontinue non continuous cooking. Verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -Pn Observed chicken at 120F and pork at 110F in hot box. Chicken was discarded. Pork was rapidly chilled in blast chiller.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken at 54F in reachin on cook line. It had been sitting out before it was placed back into cold hold. Ensure it remains below 45F. Pulled to be cooled. Observed egg at 50F and tomatoes at 47F in top of make line. Pulled to rapidly chill. Observed cabbage stacked to high on make line top at 50F. Removed to rapidly chill. Observed proscuitto at 48F in nacho station unit. Pulled to rapidly chill. Observed salsa in ice bath at 48F - make sure ice surrounds pan on all sides. Pulled to rapidly chill. All were cooled in blast chiller.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Missing consumer advisory on Grass Fed Spinach Goat Cheese Burger. Burger will be removed from menu (it's a seasonal selection) next week.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of juice and mixers on the floor in dry storage. Move to shelving.