DAVE AND BUSTERS

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 a max/min thermometer.-P. After checking dish machine final rinse gauge and running department disk thermometer through the machine, it was discovered that disk thermometer showed 148F on final rinse, and in-place thermometer on machine showed final rinse of 139-140F. Person running dish machine needs to know what to look for when processing utensils. Facility also needs to purchase a disk thermometer in order to monitor maximum temperature of final rinse to be at least 160F. Facility has called company so that they can repair the dish machine. Utensils must be processed through 3-compartment sink to properly wash, rinse, and sanitize. VR visit must be made within 3 days to see that dish machine is properly running and properly sanitizing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 par-cooked chicken wings at 46F in refrigerator; conversation with kitchen manager as well as observation of other food items in this refrigerator shows the appearance that these wings were likely left out on a counter before being placed in refrigerator. Chicken wings come from reach-in freezer where they are at 32F, and all other items in the refrigerator where the chicken wings were at 46 were at 39F. Assure that items are removed from bag and that bag is then placed quickly back into refrigerator. CDI by items being placed on sheet tray into walk-in freezer, where they were later measured at 31F. 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 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed staff person using a towel to dry pans. These must be placed onto rack for thorough draining and air-drying. CDI by running items back through dish machine.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Hot water at hand sinks only has one combined inlet for water rather than an adjustable hot and cold faucet. Water at most hand sinks is 115-124F, too hot at upper temps for proper and safe hand washing. Have adjusted down to between 100-109F. VR visit needed to re-check for proper temperatures.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

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 stacked dishes on multiple racks which were nesting while still wet. EHS advises staff to arrange dishes in a self-draining position so they may dry. (-0.5)

5-205.15 Maintain a plumbing system in good repair. Observed leak at pressure sprayer to left of high temp dish machine. Repair at earliest opportunity. (-0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the battery to be dead in the paper towel dispenser in the middle of the back prep line. Paper towels were noted in the dispenser at the time. CDI - PIC changed battery.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed the middle and top portions of the insert containers of marinara sauce, cherry tomatoes, and shredded mixed cheese at the opentop refrigerator adjacent the conveyor oven to be at temperatures between 45-50F. REPEAT. CDI - Items voluntarily discarded. EHS advised that the facility maintain the units lid on when not in use or alternatively to put individual lids on the insert containers as the unit was observed functioning properly and other items were observed in temperature. 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 an insert container of cooked cauliflower in the refrigerated drawers across from the conveyor oven that was not provided with a date mark. PIC was able to provide written documentation that the item was cooked on 9/6. REPEAT. CDI - PIC date marked container. 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 .

4-502.11(A) Maintain utensils in good repair. - Observed one metal strainer that was in disrepair in that the metal mesh portion of it was fraying. CDI - PIC voluntarily discarded.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed current written employee health policy did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health policy provided to operator . For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over black bean burger in low reach in refrigerator. CDI, foods relocated for proper storage. 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 chorizo cold held at 52 degrees F double panned in prep unit and chicken at 45 degrees F. CDI, foods voluntarily discarded. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 chicken wings with 2 separate stickers and not able to identify which sticker was accurate. CDI, 1 pan of cooked chicken wings voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

General comment: 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed some salmon packages that appeared not to be open while thawing. CDI, pan removed to ensure salmon packages were opened during thawing process.

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 cups stored in container but container collecting debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut cherry tomatoes on pizza prep above 41F. All other items in unit were measured below 41F. CDI - PIC voluntarily discarded. - 1.5 - 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed written employee health policy did not include nontyphoidal salmonella as a reportable illness. CDI, updated employee health agreement emailed in English and Spanish. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed 1 microwave on high mount shelf with dried food debris and in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed garlic butter hot held on grill below 135 degrees F. CDI, items placed on Time as a Public Health Control. TPHC procedure provided and completed while on-site. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed cleaning agent stored on dish machine. CDI, cleaner relocated for proper storag.

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 recently prepared and portioned marinara sauce and queso cooling in tightly covered containers in prep refrigerator . CDI, recently prepared items relocated to walk in cooler 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 .

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed soiled towel in handwashing sink. CDI, towel removed from handwashing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed quest hot held at 118 degrees F. CDI, quest voluntarily discarded . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 blanched cauliflower, ribs, cheese cold held between 48-52 degrees F on prep line. CDI, foods voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed degreaser stored over clean equipment on line and rack above clean equipment at dish area. CDI, chemicals relocated for proper storage .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food on prep line in prep top units above 41 F. CDI - food was placed out less than 4 hours ago and PIC moved food to WIC to cool below 41 F. 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 .

3-305.12 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 closed boxes of food stored under leaking condenser in WIF.

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 open plate of employee food on cook line. Observed open employee drink next to spices on shelf above prep table. CDI - food and drink were removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed wiping cloth in hand sink. CDI - PIC removed cloth.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed control arm inside ice machine and submerged in ice with pink and black buildup. CDI - employee removed and discarded ice in contact with control arm. PIC turned off machine and will empty and clean ice machine before powering back on.

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. Observed prep top utensils along cook line in use since 10 am. EHS reminded PIC at 2 pm to clean or replace utensils. CDI - utensils were replaced. 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 .

3-304.12 (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 employee place in-use utensils in container of water on stove top. Water was temped at 87 F. EHS reminded employee that water must be 135 F or above. REPEAT. CDI - employee removed utensils until water could reach 135 F.

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 pre-rinse sprayer at 3-comp sink hanging below flood rim. CDI - PIC hung up sprayer above flood rim.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items in prep tops above 41 F such as sliced tomato, Pico, blue cheese, and Cole slaw. See temp chart. CDI - PIC voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados in prep top. REPEAT.

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 container of water at 71 F. CDI - PIC removed water.

REPEAT: 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 raw shrimp stored above ready-to-eat pretzels inside reach-in unit. No evidence of physical contamination observed. CDI - PIC re-arranged storage order. -1.5-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present stored inside flip top and lowboy units. CDI - Stickers removed and product washed at prep sink. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small plastic single use cup without handles used as scoop for marinara sauce inside prep top unit. CDI - Plastic cup removed and discarded. 3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs with food debris stored on prep counter since previous day. CDI - Utensil relocated to dish pit to be W/R/S. -0.5-

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 boxes of raw shrimp & raw atlantic fish stored over boxes of pasta inside walk-in freezer. CDI - PIC re-arranged storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41°F or less. - P. Observed several TCS foods registering > 41°F at cold drawer reach-in units. Refer to temperature chart. Upon further inspection, it was found that the under counter reach-in unit was not capable of maintaining temperatures < 41 F. TCS foods registering > 41 F in other reach-in unit had been prepped and placed into cold holding prior to EHS arrival. CDI - All foods from under counter unit voluntarily discarded since they were held in unit since previous day, remaining items relocated to reach-in freezer for rapid cooling towards < 41°F. Facility will discontinue use of unit until repairs complete.***3-DAY VERIFICATION REQUIRED.

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 opened package of blue cheese crumbles with out date marking. Employee present confirmed its first use date as 11/2. CDI - Product date marked.

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 container of bruschetta tomatoes cooling tightly covered inside walk-in cooler. CDI - Container uncovered.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed bar attendant wash hands and re-contaminate on handles. EHS intervened. CDI - Hands properly re-washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed french fries hot holding at 105 F. CDI - PIC voluntarily 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 half & half past manufacturer’s use by date (7/1/22). CDI - PIC voluntarily discarded.

REPEAT: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed 1x unlabeled chemical agent inside chemical storage room. PIC and employee present confirmed the product as glass cleaner. CDI - Chemical bottle labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed small container of hand soap stored on top of shelving, directly above prep surface. CDI - Item removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x1 employee without hair restraint prepping foods. CDI - Employee put on hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested on utensil shelving unit next to 3-compartment sink. CDI - Utensils separated to allow proper air drying.

4-501.11 Maintain equipment in good repair. Observed ice build-up inside upright reach-in freezer and active water leak causing pooling of water under same unit, located next to walk-in cooler. Repairs needed.

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 black build-up on non-food contact surfaces of soft drink machine (bar area) and beer dispensing tower at server galley in kitchen. Recommend thorough and higher cleaning frequency.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee food and beverage stored with and above retail foods inside upright reach-in unit at server galley station. CDI - PIC relocated to designated area.

REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed evidence of ice dumped inside hand sink next to dish pit. CDI - EHS educated staff to use dumpsink for these purposes and hand sink for handwashing only.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods above 41°F at make units. Refer to temperature chart. Several TCS foods were meeting at < 41°F requirement. All make unit lids removed at time of inspection. PIC stated that these items had been inside the units since 10:00 am this morning. Units were not actively in use. EHS advised to keep lids on to preserve appropriate cold holding temperatures. CDI - PIC voluntarily discarded products. 3-DAY VERIFICATION REQUIRED TO ASSESS FACILITY’S COLD HOLDING COMPLIANCE.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 1x unlabeled chemical agent inside chemical storage room. PIC and employee present confirmed the product as windex. CDI - Spray bottle 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 container of marinara sauce cooling at 65 F on make unit. Product had been prepped and immediately placed on the line for services 30-40 minutes before EHS arrival. CDI - Product taken to walk-in cooler for proper cooling to 41°F.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can goods stored on shelving unit. CDI - PIC voluntarily discarded products.

REPEAT: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135 F or greater water or in running water which quickly moves food particles to the drain. Observed 4x knifes stored in between crevices of prep tables. Observed cardboard tray and metal cup with no handle lying on food contents inside food storage container. Also observed utensils stored in metal pan full of stagnant water. CDI - EHS educated; all utensils taken to dish pit to be re-washed/rinsed/sanitized; cardboard tray discarded.

REPEAT: 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee use hand sink to fill up patron’s water cup. CDI - EHS provided education and employee grabbed water from water pitcher. ***Points not escalated due to different violation from last inspection.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed jalapeño pico de gallo, garlic butter, roasted chopped tomatoes and bruschetta tomatoes above 41 F at make unit. Make unit lids found removed at time of inspection. PIC stated that these items had been inside these units since yesterday; PIC also stated that he had performed a line check this morning and found products to be at < 41 F. EHS advised to keep lids on to preserve appropriate cold holding temperatures. CDI - PIC voluntarily discarded products.

REPEAT: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed 3x knifes stored in between crevices of prep tables. CDI - Utensils taken to dish pit to be re-washed/rinsed/sanitized.

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 1x cracked glass cup at bar. CDI - Item discarded.

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 brown build-up on non-food contact surfaces of server station soft drink machine (bar area). Recommend thorough and higher cleaning frequency.

6-302.11 Supply toilet tissue at each toilet. -Pf. Observed no toilet tissue at unisex employee restroom. CDI - PIC replenished toilet room.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink at server station line next to upright reach-in cooler. CDI - PIC provided soap to hand sink. REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no hand drying provisions at hand sink next to carbonated soda shelving and at bar hand sink station. CDI - PIC replenished stations with hand towels.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods > 41 F at flip top stations II, III, V and cold drawers V and VI. Refer to temperature log. Flip top lids were found open at arrival of today’s inspection. Products were taken from walk-in cooler and placed into these units around 11 am. Ambient temperature of flip top V recorded at 55 F. CDI - All products from previous days voluntarily discarded from flip top V while items made today relocated to walk-in cooler. EHS advised PIC to keep the flip top lids closed when not in use. PIC states that a technician with Total Facilities has been contacted and will come out to repair the unit within the next day. 3-day VR 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 multiple products cooling inside flip top II, III and cold drawers V and VI. Foods were tightly covered and filled to the brim. PIC stated that the items were prepared after 11 am today and then placed into the cold holding units. CDI - PIC portioned products into smaller batches and relocated these items to the walk-in cooler for rapid cooling. EHS observed temperatures drop towards 41 F after 15 minutes.

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 scoop handle submerged into dry goods bin.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee beverages stored with retail foods inside upright reach-in unit next to walk-in cooler. CDI - PIC voluntarily discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no hand drying provisions at hand sink next to prep station, hand sink station at bar and employee restroom.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed large container of cooked diced chicken (8/8), pretzel dogs (8/8) & jasmine rice (8/8) holding above 41F in low boy reach-in cooler. Unit has heavy ice build-up inside on condenser. PIC has put in a work order for repairs on the unit. CDI - Products voluntarily discarded by PIC. Unit is not to be used to hold food until repairs made; PIC to utilize other refrigeration unit below prep line station.

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 no date marking on container of cut lettuce, shrimp sriracha sauce & whole milk. PIC stated that these items were from 8/8. CDI - PIC date marked products.

4-501.11 Maintain equipment in good repair. Observed 2x low boy reach-in coolers with heavy ice build-up on condensers. No longer holding < 41 F. Equipment is in need of maintenance. PIC has put in a work order for repairs. Units will not be used to hold food until repairs made.

6-302.11 Toilet Tissue, Availability - PF. Observed no toilet tissue in employee restroom.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle personal cellphone and don gloves without washing hands. CDI - EHS instructed employee to wash hands and change gloves. - 0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinated chicken, cheese mix, and mozzarella cheese holding above 41F. Observed 3 containers of garlic in oil mixture being held at room temperature. CDI - Chicken, cheese mix, and mozzarella moved to walk in cooler to be rapidly cooled. Garlic in oil mixtures voluntarily discarded by PIC. TPHC form filled out with PIC to keep GIO mixtures at room temp for 4 hours, and then discarded. - REPEAT - 3 -

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 ribs (4/16), cheese mix (4/28), chipotle sauce (4/28), vegetable stock (4/28), American cheese (4/24) all held past 7 day date marking. CDI - All food items voluntarily discarded by PIC. - 1.5 -

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present. Fully wash fruits and vegetables prior to use, removing any stickers present. - 0 -

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 plastic serving containers used as scoops in ranch dressing and various spices. CDI - Ranch scoop removed. PIC to go through spices and remove any scoops. - 0 -

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed bags of arugala and cabbage with fuzzy while build up and liquid buildup. CDI - PIC voluntarily discarded food. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce holding at 64F. Ambient temperature of prep unit at 64F. PIC voluntarily discarded lettuce. A VR will occur no later than 2/20/2021 to ensure cooler has been repaired, or that facility is not storing food inside. Facility is not to store food inside until unit is repaired. - 1.5 -

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 single salsa held past date marking parameter. CDI - PIC voluntarily discareded. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack stored on alcohol shelf in bar. CDI - Backpack moved. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on prep surface. CDI - Drink moved. - REPEAT - 1 -

3-304.15 (A) Gloves, Use Limitation - P Single use gloves shall be used for one task, used for no other purpose, and discarded when damaged or soiled. Observed employee wearing gloves handling front of house tasks, move to handling food, and returning to what they were doing without washing hands or changing gloves. CDI - Employee washed hands and changed gloves. - 1.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored as clean with food debris present. CDI - Dishes moved to dish machine to be W/R/S. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed french fries hot holding at 91F. CDI - French fries were reheated to 165F before being placed back on hot hold. Discussed using TPHC with PIC. TPHC form emailed with inspection. - REPEAT - - 1.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed watermelon cubes in freezer with significant ice build up present. CDI - PIC voluntarilly discarded items. - 0 -

4-501.11 Maintain equipment in good repair. Observed several reach-in coolers throughout facility in need of maintenance due to being closed for 7 months. Coolers in need of maintenance are not being used to hold food at the time. CDI - Maintenance employee serviced coolers during inspection. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food items stored on top shelf in reach-in cooler and walk in cooler. Observed employee drink stored above dish machine. Observed employee phone charger stored on prep surface in bar area. CDI - Items moved to designated area. - REPEAT - -0.5 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks intermingled with facility product. CDI (Corrected During Inspection)-The drinks were removed.

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

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed employee using the dish machine with the booster heater turned off. There was an error message noting that the final rinse temperature was not meeting the required temperature. CDI-The booster heater was turned on and the final rinse temperature was at correct levels afterwards.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes and black beans hot holding below 135F. CDI-Both items were pulled to be reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the grill cooler drawers, the pizza cooler on the left side of the oven, and parts of the salad cooler not properly holding product at 41F or below. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT ALL UNITS ARE HOLDING PROPER TEMPERATURES. REPEAT.

3-501.13 Use approved thawing methods. Observed salmon thawing in the sealed package. The label states that the product must be removed from the package before thawing can take place. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the floor in the meat walk in cooler and to the gaskets of the cooler drawers on the cookline. All needs cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing completely undone at the sink at the bar area. Needs repair. Observed leaks coming from handsink plumbing at the desk area in kitchen. Needs repair.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee cell phone on the cutting board with facility food. CDI-The phone was removed.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Sanitizer bucket in handsink. Keep sink clear and accessible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some plates soiled and interior of metal containers heavily soiled. CDI- Taken to dishwasher. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods in drawers and flip top 1 recorded above 41F. CDI- Foods discarded. Facility will have units looked at and will use ice baths in unit to maintain 41F. VR.

3-501.13 Use approved thawing methods. Vaccum packaged salmon not being thawed according to instructions to remove from packaging. Thaw according to instructions.

2-401.11 An employee shall eat or drink only in designated areas where contamination of exposed food, clean equipment, utensils, linens, unwrapped single service articles, or other items needing protection can not result. Observed employee food stored on a prep table. Employees were at table getting food and drinking from a cup with no lid at prep table when inspection began. Another employee had a drink stored on a prep table where food was being prepared. Ensure employee food and beverages are stored in areas contamination cannot occur, and that employees only eat in designated areas. Repeat violation.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed plastic containers of unwashed tomatoes stored directly on top of washed tomatoes in the prep top cooler. The plastic container used to store unwashed tomatoes is not considered a clean and sanitized utensil. CDI- Tomatoes under plastic containers discarded. Tomatoes in containers washed and placed in prep top cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans with food debris stored as clean. Pint glasses were stored in a bar cooler with the lip area touching the bottom of the cooler. The bottom of the cooler had an accumulation of residue/debris. Ensure all food contact surfaces are clean to sight and touch before storing as clean. Ensure clean utensils are not stored in a manner that touches a soiled surface. CDI- Dirty items moved to ware washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes and meatballs in hot holding below 135F. See temperature chart. Ensure all TCS items are maintained at 135F or above while in hot holding. CDI- Items moved for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed portioned bags of mozzarella cheese and portioned bags of cabbage mix holding above 45F. See temperature chart. Ensure all TCS foods in cold holding are maintained at 45F or below. As of January 1, 2019 all TCS foods in cold holding must be maintained at 41F or below. CDI- Items voluntarily discarded. Repeat violation.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed portioned bags of rice dated 12/28. Through conversation it was determined the rice was cooked and cooled yesterday then placed in portion bags today after more ingredients were added. The date of the oldest TCS ingredient must be on the product. CDI- Date changed to 12/27. 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 an open bag of deli turkey dated 12/21. When opened, deli meat has a 7 day shelf life if held at 41F or below. Turkey's shelf life expired yesterday. Ensure all TCS foods are discarded when the time/temperature window has expired. CDI- Turkey voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed significant leaking under the 3 compartment sink in the bar. Repair needed. PIC contacted repair person to have it repaired today.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on a top shelf along with facility product. CDI-The drink was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a large bowl of lettuce sitting on the counter at 52F. The manager stated that the product was about to be portioned. Came back later on and the bowl was still sitting on the counter. CDI-The bowl was moved to the walk in cooler. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several containers of tomatoes, sauteed onions, and pico cooling in the prep coolers. CDI-All the product was moved to the walk in cooler for rapid cooling. *Product must be fully cooled to 45F or below before it can be ready for food service. (Come January 1, 2019, it will be 41F or below)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing several rings. Employees are only allowed to wear a smooth wedding band. No other jewelry is permitted.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser in family restroom was malfunctioning. Corrected during inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms above washed produce and herbs. Rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed commercial garlic butter blend sitting out at room temperature. Facility moved it to refrigeration. Package says 'Keep Refrigerated'. If manufacturer states that refrigeration is for quality only, then it may be kept at room temperaure. Provide documentation.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed multiple sanitizer buckets on the floor. Facility moved to shelving.

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