HILTON GARDEN INN GRILLE

6-301.14 Post a handwash sign at each handsink. Observed handsink near WIC void of handwash sign during inspection. CDI - REHS provided. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pan of packaged raw hamburger meat being stored in a container of cooked meatloaf during inspection. CDI - Pan of hamburgers removed. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pint containers caked with sticker debris while stacked together as clean during inspection. CDI - Both containers placed back into dish pit to be rewashed. 0 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 REPEAT Observed all TCS foods in bottom of sautee prep holding above 41F. See temperature chart. Ambient in unit 50F. Maintenance contacted during inspection. All out of temperature foods voluntarily discarded. Unit will remain out of service until repair. 72 hour VR required. 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 .

3-501.18 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) REPEAT Observed a multitude of foods being held past the 7 day allotment all throughout kitchen during inspection. Observed carton of pasteurized eggs void of label identifying the date which it was opened. Observed gallon of milk with manufacturer’s expiration date of 10/25/26 in RIC void of label identifying the date which it was opened. All out of compliance foods identified with asterisks in temperature chart. CDI - All foods voluntarily discarded. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P 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 cooked eggs and raw shell eggs being held on time with no label identifying the time which they were removed from temperature control. Raw shell eggs observed at 51F at time of REHS discovery, and had been stored in sautee unit observed in disrepair prior to that. PIC unable to provide written TPHC procedures during inspection. Facility has been out of compliance for 3-501.19(A)(1) and 3-501.19(B)(3) numerous times in the past year. REHS to make long term compliance visit prior to next inspection to assess if Risk Control Plan necessary. CDI - Cooked eggs observed at 152F and allowed to be labeled. Raw shell eggs voluntarily discarded. TPHC form provided and filled out during inspection. 1.5 pts.

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 working containers void of label identifying their contents. CDI - Employee labeled. 0 pts.

4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed dish machine handle broken and affixed together with unsealed wood and painter’s tape as a temporary fix. Repair necessary. 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. REPEAT Observed food debris at bottom of both prep units and RIC during inspection. Various pieces of equipment on main line observed greasy to the touch. More frequent or thorough cleaning necessary to preclude pest harborage and/or cross contamination of customer foods. 1 pt.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris buildup behind sautee prep during inspection. More thorough or frequent cleaning necessary. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in lowboy freezer holding above 41F during inspection. Unit had been unplugged. All items voluntarily discarded and unit plugged back in. Observed dill cream sauce over stacked in fryer prep and holding above 41F. Sauce voluntarily discarded. Observed most TCS foods in RIC and WIC holding above 41F during inspection. See temperature chart. Both units unable to maintain ambient temp at or below 41F while in use, but were able to achieve below 41F after remaining closed for ~20 minutes. PIC stated gasket issues are the suspected cause for cold holding issues in RIC. Condenser in WIC is visibly frozen over and audibly struggling. Various TCS foods in RIC voluntarily discarded due to date marking violations. Foods in WIC dropped in temperature and were allowed to be kept. Maintenance contacted during inspection. Facility to maintain temperature log for WIC until REHS return. 72 hour VR required. 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 .

3-501.18 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 beer cheese sauce with a prep date of 6/11/26, salsa with an open date of 6/1/26, and queso with a prep date of 6/8/26 in RIC during inspection. CDI - All items voluntarily discarded. 0 pts. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed bar menu void of disclosure statement for all items allowed to be ordered undercooked or raw. Observed fried egg on menu void of asterisk leading customer to consumer advisory. Addition necessary. 10 day VR required. 0.5 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 heavy food debris at bottom of hot cabinet during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. Repeat. 0.5 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can easily accessible to front handsink during inspection. CDI - PIC supplied. 0 pts.

6-303.11 Provide required lighting intensity. Observed lighting intensity around 4 foot candles in WIC during inspection. 10 foot candles required. 0 pts.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.

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. Observed facility unable to provide TPHC procedures for items held on breakfast buffet. CDI: Procedures were filled out. REPEAT TPHC procedure template may be found at: www.mecknc.gov/foodsafety. 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 cream cheese and 2% milk being held on TPHC without a time label. CDI: Time label was placed on items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed room freshener spray being stored above clean silverware. CDI: Room spray was relocated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat. CDI: Bucket was refilled.

3-302.15 Wash fruits and vegetables prior to use. Observed cut pear in prep top with sticker still attached.

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 minor food debris in bottom of reach in cooler and freezer drawers. Observed food debris build up in microwave. Clean as needed.

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 being offered undercooked on menu. PIC was unable to provide parasite destruction letter. VERIFICATION REQUIRED.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs over shredded cheese inside walk in cooler. CDI: Storage order was rearranged For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee crack raw shell eggs then proceed to handle clean dishes without changing gloves. CDI: Food employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food items such as shredded cheese, sliced cheese and French toast batter above 41F. Ambient air temperature of unit was 46F. Prep unit door hinge is broken so door is not shutting properly. Items were placed back in walk in cooler. Facility will be using ice baths until unit is repaired. VERIFICATION REQUIRED. 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 (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. Observed facility holding items on TPHC without written procedures. VERIFICATION REQUIRED. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed 2% milk without a time label. Observed yogurt and cream cheese being placed back into refrigeration after 4 hour time hold was completed. CDI: Items were voluntarily discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawed out in walk in cooler with ROP intact.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereals without labeling. CDI: PIC placed manufacturer labeling on items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped inside of one hand sink. CDI - Ice was removed and handsink will not be used for dumping any longer.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed boxes of food with ice dripping on them in the walk-in freezer. Observed unwrapped apples for grab-in-go on the buffet line.

4-501.11 Maintain equipment in good repair. Observed a leaking walk-in freezer compressor.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed missing soap at the front kitchen corner hand sink. CDI - Soap was provided during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw burgers stored above lemons, limes and oranges in the walk-in cooler. CDI - Burgers were moved to a separate location.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed missing date marks for trays of cut melon and items in the prep coolers. CDI - Items were date marked for the time they were prepared. Improvements made from previous inspection.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed fish in the prep cooler inside of intact ROP packages.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and butter with no labels.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples for the buffet without a protective wrapper. CDI - Apples were removed and will now be washed and wrapped before placing on the buffet line.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee washing dishes without a hair restraint.

REPEAT 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed highly-stacked single service cups at the coffee station that could be contaminated.

4-502.11(A) Maintain utensils in good repair. Observed a spatula with a melted handle. 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 a juice squeezer with chipping paint on the inside. CDI - Item was voluntarily discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing test strips for Quat sanitizer. CDI - Manager was able to obtain test strips from Homewood Suites, the sister hotel across the hall.

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 grease and food debris on the bottom shelves of equipment in the kitchen.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the front kitchen hand sink. CDI - Manager provided during inspection.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed missing date marks on cut deli meats in the walk-in cooler. CDI - Items was dated from when it was prepared.

REPEAT 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed missing address on self-service to-go salads. CDI - Manager hand wrote address on packaged salads. Improvements made from previous inspection.

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 food on the floor of the walk-in freezer. 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed paper towels stored on top of lettuce and vegetables in cold-holding equipment.

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 preparing food without a watch and a bracelet on.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed highly-stacked single service cups at the coffee station that could be contaminated.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep stains and cuts.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored above the 3-comp sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ground beef stored above bacon. Observed raw eggs stored above milk. CDI - All items were moved to the correct order.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon, cooked portobello mushrooms and lettuce at 43-45 degrees in the reach-in cooler. Items were voluntarily discarded.

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 missing date marks on roast beef and turkey deli meats. CDI - Items were date marked.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed shredded cheese, cold bar items, cream cheese, milk and butter not labeled for 4-hour discard time. Some of these items were not listed on the TPHC procedure. One employee stated that they put shredded cheese, butter and cream cheeses back in the cooler after breakfast service. CDI - EHS worked with management to update the TPHC procedure and they will now keep a log for all items on TPHC. Items will be discarded after the 4-hour breakfast service.

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed, intact ROP salmon packages.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed self-service, packaged food products at the check out counter. All labeling is correct except for the address for Hilton Garden Inn.

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

3-302.15 (A) Raw fruits and vegetables that are intended for washing by the CONSUMER before consumption shall have a sign instructing them to do so. Observed grab-n-go unwrapped apples with no sign. Establishment shall either wrap the apples after washing or post a sign instructing customers to do so.

3-DAY VERIFICATION REQUIRED 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed a long spray hose that hangs well below the flood rim of the pre-wash sink. Manager stated that someone had installed the wrong size hose recently and there is a work-order to have it replaced.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dishes stored cleaned with stickers left attached from previous uses. Dishes were moved to dish area to be washed, rinsed, and sanitized again. - 1.5 - REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon inside of reduced oxygen packaging being thawed without opening the packaging. Ensure that this is conducted to prevent possibility of botulism. CDI - packages were vented to continue thawing process.

4-901.11 Equipment and Utensils, Air-Drying Required (C) Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. CDI - Pans were separated to continue air drying. - 0.5 - REPEAT

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dishes stored cleaned with build up left attached from previous uses. Dishes were moved to dish area to be washed, rinsed, and sanitized again. - 1.5 -

4-901.11 Equipment and Utensils, Air-Drying Required (C) Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection.

5-205.15 Maintain a plumbing system in good repair. Observed leak at sprayer faucet where pre soak chemical line joins pipe.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed cooking oil drum outside with severely bent lid. Open was open to insects and rodents. Replace lid. - 0.5 -

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 liquid eggs, shelled eggs, waffle mix and french toast mix held around 47F. Ensure that foods are being maintained under 41F. CDI- Foods that were recently prepared were moved to walk in cooler to be brought back down below temperature. Liquid eggs were discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 pasta dated 6/8/23. TCS foods may only be held for 7 days with day one being the day TCS food was opened or prepared. CDI- Pasta was discarded during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle without label or identification attached.

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 waffle mix batter and french toast mix cooling inside of prep unit with lids tightly attached. CDI- Both were vented during were vented during the inspection,.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf No working dish plate present during the inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed team member recontaminate their hands by turning the faucets with their bare hands. CDI- Person in charge educated team member on how to properly wash hands.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dishes stored cleaned with build up left attached from previous uses. Dishes were moved to dish area to be washed, rinsed, and sanitized again.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.Food must be to 41 F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed soup cooling from last night that had not been removed from walk in cooler still not meet temperature threshold within 6 hour cooling phase. Soup was discarded during the inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 ham and turkey dated for 2/16. TCS foods may only be held for 7 days with day one being the day TCS food was opened or prepared. CDI- Ham and turkey was discarded during the inspection.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed food being held on time without time stamp indication. CDI- Food was labeled by person in charge during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed soup that did not meet cooling due soup being held in the doorway in bulk. CDI- Soup was discarded during the inspection for not meeting cooling.

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 oils and seasoned oil on the countertop without labels present. CDI- Labeled during the inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle making direct contact with food inside of the bulk sugar container. CDI- Scoop handles removed during the inspection by the person in charge.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at front of house hand washing sink.CDI- REHS gave a hand wash sign during the inspection.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed build up left attached to multiple plastic containers. CDI- Dishes were moved to dish area to be washed, rinsed, and sanitized again.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed food being held on time without time stamp indication. CDI- Food was labeled by person in charge during inspection.

4-901.11 Equipment and Utensils, Air-Drying Required (C) Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed multiple priority foundation violations from team members including lack of hand washing in between the changing of tasks, cold holding, cooling, and cooling methods. Recommended group training to incorporate better food handling.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Ensure that team members are aware of their responsibility to report any required symptoms as they can be transmitted to foods through handling. REHS asked a team member about the signs and symptoms of sick employees and team member was unable to answer provide any answers or find employee health policy. CDI- Person in charge provided the employee health policy during the inspection.

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 stored on prep station. Ensure that drinks all have lids and straws attached and are stored below prep stations.CDI- Drinks were discarded during the inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members are actively washing their hands in between the changing of tasks such as wiping off tables, countertops, or going in and out of the walk in cooler. Observed very minimal hand washing conducted during the inspection. Recommend training with team members on how and when to wash their hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed person in charge reach in to the fruit bowl during the inspection with bare hands. CDI- Food was discarded during the inspection.

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 on the menu cooked raw without current parasite destruction letter present inside of food establishment.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed build up and labels left attached to multiple plastic containers and knives. Observed the ice machine with build up on the divider board. CDI- Dishes were moved to dish area to be washed, rinsed, and sanitized again.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.Food must be to 41 F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed french toast mix containing heavy cream not meeting cooling parameters during the inspection. French toast mix was supposed to drop a total 3.6F in 30 minutes. French toast mix only dropped a total of 1.5F. CDI- French toast mix was vented during the inspection to allow cooling to occur at a faster rate.

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 liquid eggs and sausage held above temperature threshold at 47F and 48F inside of prep unit respectively. Ensure that foods are being maintained under 41F. CDI- Foods were moved to walk in cooler to be brought back down below temperature.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored beside catering equipment. remove chemicals from this area to prevent possible contamination from occurring.

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 cut melons and French toast batter mix cooling inside of walk in cooler covered with plastic cling wrap.;

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon inside of reduced oxygen packaging being thawed without opening the packaging. Ensure that this is conducted to prevent possibility of botulism.

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 oils on the countertop without labels present.

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 sanitizer buckets stored on the ground during the inspection. Ensure that sanitizer is stored in a manner to prevent possible contamination from occurring.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service trays stored open ended during the inspection. Ensure that they are inverted to prevent possible contamination from occurring.

4-501.11 Maintain equipment in good repair. Observed prep unit not maintaining temperature threshold at 52F. Repair as needed.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose at the can wash with a sprayer. Ensure that backflow prevention devices are intact and meet standard. Information will be emailed on what type of equipment is needed.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed old equipment stored beside the dumpster during the inspection. Remove equipment as necessary.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed heavy food debris on deli slicer. PIC stated that the slicer has not been used today. CDI - All equipment/utensils cleaned during inspection. 10-DAY VERIFICATION WILL BE CONDUCTED TO ASSESS FACILITY’S COMPLIANCE WITH FCS.

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 diced sausage at 46 F inside flip top unit. Product had been used for an order and placed into unit. CDI - Item taken to walk-in cooler to cool to < 41 F.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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 no date marking on opened container of basil pesto, mozzarella and cheddar cheese. PIC determined first use dates for cheese for not for basil pesto. CDI - Pesto voluntarily discarded & other products date marked. REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information 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 blue cheese crumbles (5/31) and beef burgers (5/27) past date marking requirement. CDI - Products voluntarily discarded.

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 no time stamp on cut fruit during inspection. CDI - Product time stamped.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sack of yellow onions stored on floor next to deli slicer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with out hair restraint preparing an omelette.

4-904.13(A) Preset tableware shall be protected by being wrapped, covered, or inverted. Observed plates faced up on dining room breakfast grab & go counter. CDI - Utensils inverted.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-use cups stored on floor inside dry storage room.

REPEAT: 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 non-functional device(s) for high-temperature warewashing available. 1st thermometer read a final rinse temperature of 158 F. PIC provided new device out of package and tested it’s functionality. 2nd device resulting in a final rinse temperature of 157 F. Device provided by EHS (calibrated with both devices) resulted in a final rinse temperature of 174.6 F. 10-DAY VERIFICATION REQUIRED. ***No escalation in points due to device manufacturing error.

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone and earbuds case stored on wall mounted ledge of dish pit. CDI - PIC removed. 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’s food and drink stored on wall mounted ledges of dish pit. CDI - PIC removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed canned beverage submerged in ice inside ice machine. CDI - Canned beverage removed and ice discarded.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on deli slicer and several utensils stored as clean. PIC stated that the slicer has not been used today. EHS educated about cleaning and sanitizing all equipment, even if unused. CDI - All equipment/utensils cleaned during inspection.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P. Observed 1x dented can of chiles verdes. CDI - Product voluntarily discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed salad mix cooling inside of upright reach-in unit. PIC stated that the product had been in unit since previous day. CDI - Product voluntarily discarded.

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 no date mark on opened container of almond milk. CDI - PIC determined first use date and date marked product. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed sour cream (2/8) and cooked macaroni pasta (3/2) past date marking requirement. CDI - Products voluntarily discarded.

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 no time stamp on scrambled eggs, oatmeal or cut fruit during inspection. CDI - Products time stamped on clipboard.

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 salad mix tightly wrapped in plastic inside upright reach-in cooler. Product had been placed in unit previous day. CDI - Product voluntarily discarded.

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 3x heavily scored cutting boards. CDI - Items voluntarily discarded.

REPEAT: 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. No device for high-temperature warewashing available. 10-DAY VERIFICATION REQUIRED.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jackets stored on clean storage shelving. CDI - Jackets removed to designated area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P: Observed unwashed produce stored above washed produce and ready to eat foods. CDI- removed and placed on shelf with out unwashed produce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed food debris on table mixer and flat top grill. Manager stated mixer is unused and flat top was used last night. Spoke about cleaning and sanitizing all equipment, even if unused. CDI-cleaned during inspection.

4-204.115 Warewashing Machines, Temperature Measuring Devices: Provide testing measure such as temperature plate, thermometer, or labels to measure hot water for dish machine.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils: Observed food debris on counter under flat top grill and unused orange juice nozzle on dish machine.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed black and orange build up inside of ice machine. Cleaning frequency needs to be increased to avoid build up. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic stored clean in dish machine area with food debris build up on the back sides of plates. CDI, plates were removed from clean and placed in dirty to be rewashed. EHS recommends facility either move clean rolling plate bin from under dish machine to avoid build up or place clear plastic cover over rolling plate bin to avoid contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheddar cheese cold holding at 45F stacked above fill line in prep top. CDI, sliced cheddar cheese above fill line was placed in walk in cooler to rapidly chill

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 opened shredded cheese and several sliced cheeses in prep cooler not date marked for date it was open. CDI, cheeses was date marked. 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 cooked pasta noodles date marked for 7/24/21. CDI, cooked noodles were voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored on the floor in walk in freezer. Per conversation with PIC, items had recently been delivered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris build up inside of gaskets throughout kitchen.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee food in reach in cooler with facility food near prep line. Ensure employees have a designated area for eating, drinking, and smoking.

2-102.11 Demonstration - C PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food certification. Per state mandate, EHS will not deduct points due to COVID-19 through June 30, 2021.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed equipment cart stored in front of server area handsink. CDI-Employee moved cart so that handsink is accessible. Maintain access to all handsinks at all times.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a container of cut fruit and a box of peppers in cold holding units with white and black microbial growth on surface. CDI-PIC voluntarily discarded all food items.

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 deli turkey, cut melons, and an open container of milk being cold held without date mark. CDI-PIC was able to back date turkey to 6/12 based on bulk container in walk-in cooler. The cut melons and milk were voluntarily discarded by PIC. REPEAT violation. If this violation continues, EHS may take permit action for date marking.

7-201.11 Store toxic materials to avoid contamination. -P Observed carpet cleaner stored on shelf above clean linens. CDI-PIC moved chemicals to designated chemical storage area.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed visibly soiled dry wiping cloths stored on prep surface and stored with clean dry wiping cloths. CDI-PIC moved wiping cloths to soiled linen container for cleaning. REPEAT violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Liquid egg recorded above 41F (see chart). CDI- Placed on TPHC. Reccomend placing on TPHC for future

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Roast beef and sliced ham not dated. 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 BBQ date expired past 7 day hold time. CDI- Discarded. REPEAT.

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

2-402.11 Effectiveness-Hair Restraints - C One employee prepping food without a hair restraint. CDI- Provided.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Some dry wiping rags soiled.

4-602.13 Nonfood Contact Surfaces - C Interior of microwave in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal phone stored on cutting board. Keep in designated areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food certification. Per the state the will not have points deducted due to COVID-19.

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 take off gloves after handling trash and put on new gloves with out washing hands. CDI hands washed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed pepper jack cheese that had white and green growth on surface. CDI item discarded

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs stored above RTE food in walk in cooler. CDI items relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine near chute area with pink debris.

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 salsa, lettuce, shredded mozzarella, and pepperoni that was not dated. CDI items discarded. Observed lettuce, tomatoes, mozzerella block, pico, tomatoe sauce, and tomato soup From 12/4. CDI items discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed dinner menu that has undercooked burgers and steak without a consumer advisory present. Verification required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin probe thermometer in house to temp thin pieces of food (i.e. lettuce and diced tomatoes). Verification required.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed sanitizer dispenser at 3 comp sink not operational where sanitizer comes out at 50ppm and required solution is 150-400ppm. Verification required.

6-301.14 Handwashing Signage - C No sign at chef station handsink.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Facility stated they will cook a hamburger undercooked if asked but there is no disclosure/reminder on menu. VR.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Hot water dish machine was not reaching at least 160 for hot water sanitization. VR PIC is to have machine serviced ASAP. Use 3 comp sink as an alternative for dish washing. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked pasta noodles, Alfredo, Marinara, cheese etc. were cold holding >41 degrees F. This was due to the cold hold 1 door reach in unit placed adjacent to the grill cold holding >41 degrees. CDI/VR PIC voluntarily discarded food items. 0 points due to first cold hold violation under the new required 41 degree cold hold rule.

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 frozen wings, cooked pasta noodles, cheese, lettuce, tomatoes etc. throughout cold hold units and freezer unit lacking dates. CDI- Foods were dated during the inspection. This has been mentioned on the past several inspections. Even if prepped foods are frozen, ensure that the date that it was prepped is marked on the product. REPEAT 3 points. CDI- Will return to check on compliance. General Comments: Facility managers and EHS shall talk about adding a risk control plan for date marking to the facility's SOP

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Foods such as cream cheese, yogurt, cheddar cheese, whip cream etc. were being held at time but lacked time stamps. Even if food service is only 4 hours long, products should still be marked with time stamps. CDI- foods were discarded. -2 points REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers in clean dish storage wet nesting. 0 points. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed chemical cleaner being stored near pizza oven pans. 0 points.

6-301.12 Hand Drying Provision - PF Paper towels were missing at men's bathroom. Ensure that all hand sinks are equipped with a means to dry hands. CDI- Housekeeping installed paper towels before the inspection concluded. 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 cooked ribs, frozen wings, cooked pasta noodles, sausage patties, cheese lettuce, tomatoes etc. throughout facility lacking dates.CDI- Foods were dated during the inspection. This has been mentioned on the past several inspections. Address violation moving forward or risk being placed on a risk control plan. Even if prepped foods are frozen, ensure that the date that it was prepped is marked on the product. REPEAT 3 points.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Foods such as cream cheese, raw eggs etc. were being held at time but lacked time stamps. Even if food service is only 4 hours long, products should still be marked with time stamps. CDI- foods were discarded. -1 point.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Frozen food products were being stored in direct contact with the freezer floor. 0 points.

6-501.12 Cleaning, Frequency and Restrictions - C Remove pink and black mold from caulking associated with the rinse sink near the dish machine. 0 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P/3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Raw eggs were being stored above ready to eat foods in the 1 door mini reach in unit. Unwashed produce was being stored over ready to eat produce in walk in cooler. CDI- foods were rearranged as needed. -1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Past. eggs in 1 doo reach in unit was above 45 degrees when checked. Shredded cheese in 1 door tall refrig was also above 45 degrees while cold holding. CDI- cheese was put in walk in cooler to cool and past. eggs were cooked for servicing. If facility is using such foods to do morning prep then ensure that cooling of these foods are occurring in required refrigeration(walk in cooler/freezer).

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Seafood dip contained the date 8/9 which was stated to be the freeze date. Seafood dip lacked thaw date. Observed pre-cooked wings that were stored in refrigeration drawers since yesterday without a date mark. Also observed mozzarella cheese with inconsistent date marking. CDI- Foods were marked with adequate date marks during the course of the inspection. This has been mentioned on the past several inspections. -3 points.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Both breakfast and dinner menus are missing the disclaimer (may be cooked to order/are cooked to customers request). Menus will need to be adjusted prior to the 10 day follow up on this matter.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Racks of cleaned coffee cups were being stored directly under the hand sanitizer dispenser.

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 containers of alfredo sauce, tomato bisque , and salsa held at greater than 41 degrees held greater thanm 4 days. Observed ricotta cheese in walk in held greater than 7 days. Repeat violation

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep unit cutting board and portable cutting boards in rear kitchen in need replacement or resurfacing. -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 eggs, and pasta with no date labels. 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 spring mix , mashed potatoes, and lettuce held greater than 7 days. CDI discarded.

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 utensils stored in container of water at room temperature water . CDI discarded water and took utensils to be washed.

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 facility unable to provide letters of parasite destruction for frozen cod and salmon. VR for letters or menu change

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cream cheese, cut leafy greens and vegetable spread with milk at 45-50 F. CDI- TCS foods removed until temperature

L3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory for cheeseburger on kids menu. CDI- facility prohibited from undercooking communuted meats from kids menu VR for menu change

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 unlabeled foods in containers.

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