CAROLINA ALE HOUSE WAVERLY

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed 2 pans, scoops and slicer stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed salmon cooked to 137 degrees F. CDI, salmon placed back on grill to continue cooking to 147 degrees F.

General Comment: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - observed 1 large and deep container of alfredo sauce cooling in freezer in deep container. Cooling temperatures were 163 degrees F and 157 degrees F. Operator stated did not have ice wand. CDI, sauce transferred to shallow partially uncovered sheet pans to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - observed shrimp thawing under running water at 84 degrees F. CDI, shrimp relocated to thaw under refrigeration.

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 some pans wet stacked. Improvement made since previous inspection.

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 soil and debris accumulating in crevices of prep unit and inside equipment .

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P - observed raw chicken delivered between 46-47 degrees F. CDI, facility did not accept delivery and returned to vendor. 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 .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handle soiled equipment then proceeded to handle clean equipment with same gloves at dish area. CDI, by instruction to ensure gloves removed and hands washed before dining new gloves if changing tasks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dish machine providing 0ppm chlorine sanitizer after several runs. Temperature only got up to 150 on final rinse. Dish machine primed and still showed 0ppm chlorine. Tech contacted and scheduled to arrive today for calibration. Facility washing, rinsing but sanitizing equipment at 3 compartment sink. Vr required to ensure calibration of dish machine. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed slicer stored as clean but soiled with heavy dry food residues. Observed scoops stored as clean but had food residues remaining. CDI, equipment broken down for cleaning and sanitizing and other equipment relocated for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - Observed food thermometer not sanitized before use. CDI, to sanitize thermometer . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed employee wash, rinse spatula in prep sink and not sanitize before placing next to clean equipment on shelf. CDI, spatula relocated to ware washing area to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico and blanched corn cold held between 43-44 degrees F. CDI, items voluntarily discarded . 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 ham with prep date of 6/29 and sausage with prep date of 6/18 which was frozen but no freeze or thaw date provided. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in establishment. 6-202.13 Properly locate mechanical insect control devices. Observed mechanical insect control device over prep area and mixer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 food handler wearing watch when preparing food.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed soiled linen lining shelving near clean pans in reach in units. Observed some soiled linen stored on cutting board. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed some metal pans being wets stacked. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean equipment stored next to soiled spatula. Observed clean plates next to soiled plates.

4-501.11 Maintain equipment in good repair. Observed dish machine not functioning. Tech contacted during inspection . Observed internal baffle curtain removed from dish machine.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets and interior of prep unit in need of cleaning. Observed some sticker residues remaining on outside of clean pans.

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 general cleaning needed in corners of kitchen near wareashing area and hard to reach areas on cook line.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a food employee not use towel or barrier to turn faucet off after washing. CDI, employee rehashed hands.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chili only reach 154 degrees F when reheated on steam well. CDI, chili voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - observed container of pico and mozzarella cheese flipped from prior day not date marked in prep refrigerator. Observed pan of lasagna with prep date of 1/10 which had been frozen and thawed per PIC but no freeze or thaw date indicated on label. CDI, foods voluntarily discarded . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean single-service and equipment stored in pans and containers but debris collecting on bottom of pans.

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

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood system in need of cleaning.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed 1 food employee handle soiled wiping cloth to wipe cutting board then proceed to handle clean plate and food preparation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice held at 86 degrees F in warmer. CDI, rice voluntarily discarded . 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 stainless Steel cleaner stored over clean equipment and prep surfaces. CDI, chemicals relocated for proper storage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on cutting board and prep surfaces. Observed a bucket of quart sanitizer below 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of pans and containers wet nested. Observed clean equipment stored in bins that were collecting debris and soil.

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. Observed dish machine unable to achieve 160F on EHS Min/Max thermometer after multiple passes through machine. Maximum temperature achieved 141F. Maintenance contacted during inspection. Facility switched to single service utensils and flat wear for customer service. All other multiuse utensils to be washed and rinsed in dish machine, then sanitized in three compartment sink. 72 hour VR required. 1.5 pts. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed tomato soup in steamwell reheating since 9:30am at 90F at 11:05am. CDI - Soup was moved to pot on stove and reheated to 178F by 11:15am. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a multitude of TCS foods all throughout kitchen and server’s area holding above 41F during inspection. See temperature chart. Observed containers of buffalo chicken dip and spinach dip sitting on prep unit outside of temperature control for at least 20 minutes at beginning of inspection. PIC stated dips had been removed from WIC to be portioned out. EHS did not observe dips actively in prep while sitting on unit. CDI - All foods out of temperature control voluntarily discarded. Dips placed into WIF to rapidly cool. EHS to complete long term compliance visit to assess if Risk Control Plan necessary. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed buffalo chicken dip and spinach dip prepared at 10:30am being cooled while in deep, covered plastic containers in WIC. CDI - PIC placed dips on sheet trays and placed in WIF to rapidly cool. Repeat. 1 pt. EHS to conduct Long Term Compliance visit to assess if Risk Control Plan necessary. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles and shakers on main line not baring label indicating its contents during inspection. CDI - PIC labeled. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cooked chicken in fryer prep with no lid. Unit had heavy condensation build up directly over uncovered bin of food. CDI - Employee covered. 1 pt.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in buckets containing sanitizer at concentration of 0ppm quat during inspection. CDI - Employee refilled buckets with sanitizer at proper concentration. 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 food debris splattered in microwave near fryer. Observed food debris at bottom of various units throughout kitchen. More thorough or frequent cleaning needed to preclude pest harborage. 0 pts.

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 drink being stored in conjunction with and above customer foods in fryer lowboy. CDI - Employee moved to appropriate location. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken in WIC cooling since 1:25pm. Chicken was still maintaining 100F at 3:20pm. CDI - PIC placed chicken into oven to attempt to reheat to 165F by 3:25pm. Chicken did not achieve 165F, and was voluntarily discarded. Repeat. 3 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buffalo chicken dip and shredded cheese in oven grill cooler, sliced cheese in under flattop unit, and buffalo chicken dip and spinach dip in WIC all maintaining above 41F during inspection. CDI - PIC discarded all items. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded lettuce and cooked chicken being cooled in WIC. Lettuce was in large, deep, covered plastic container. Chicken was in large, deep container. Both items were not cooling hastily, and chicken missed initial cooling window. CDI - Lettuce was transferred to sheet trays and began cooling hastily. Chicken was voluntarily discarded. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple cracked or missing floor tiles in back kitchen area. Replacement or repair necessary to preclude pest harborage. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cut RTE iceberg lettuce stored under unwashed produce in WIC. CDI - PIC moved iceberg to top shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed garlic Parmesan sauce in WIC maintaining 97F at 3:05pm, with no change in temperature by 3:20pm. CDI - PIC moved sauce to ice bath. Sauce achieved 71F by 3:40pm. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce that had been cut at 11:30am maintaining a temperature of 56F at 2:40pm in salad prep unit. CDI - PIC moved to sheet trays in WIC. Lettuce achieved 47F by 3:10pm, putting it on track to meet 41F by 3:30pm. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods across multiple cold holding units in facility not maintaining 41F or below during inspection. Server prep station and cooler drawers under flattop grill not maintaining 41F or below during inspection. All TCS food items that had been moved from the WIC to the improperly functioning units within 3.5 hours of EHS inspection were moved to WIC or WIF to quickly cool down. All TCS foods that had been inside of the units outside of that time frame were voluntarily discarded. Maintenance was called during inspection. 72 hour VR 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 .

3-501.18 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 baring date label for 8/27. PIC stated that chicken had been cooked on 8/26, but portioned out on 8/27. EHS reminded PIC that date marking begins on the day the item is cooked. CDI - PIC instructed employee to redo date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple TCS foods being cooled in deep, covered plastic containers in WIC and prep units across facility. Multiple items were cooling below proper cooling parameters and would not have completed cooling without EHS intervention. CDI - PIC uncovered containers, moved items to sheet trays, or moved items to WIF or ice bath to hasten cooling. All items achieved proper cooling rates during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 on shredded cabbage or on mozzarella in prep cooler. PIC stated they were prepped yesterday. CDI: Items date marked for 4/18. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 turkey (4/9), ham (3/23), and meatballs (4/8) in reach in part of prep coolers. CDI: Items were voluntarily discarded. Observed black beans from 3/2 in walk in cooler. CDI: Product 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 .

4-501.11 Maintain equipment in good repair. Observed gasket on cooler drawer and on salad reach in cooler door damaged. Observed fryer baskets with wires loose. Observed standing water in several coolers. Observed temp gauge for final rinse on dish machine not functioning. Observed power indicator light for booster heater not functioning.

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 coolers, gaskets, and prep cooler rails throughout facility with food debris and build up. Observed containers holding utensils stored as clean with food debris and build up. Ensure more frequent cleaning.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without a vomit/diarrhea clean up plan. CDI: EHS provided copy via email. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates, plastic containers and metal pans soiled with food debris while being stored as clean. CDI: All items were placed to be washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salmon, sliced cheese, and meatloaf in cold drawers above 41f. CDI: PIC placed items in walk in cooler to cool. EHS will conduct a long term compliance visit. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cut lettuce and hot dogs opened/prepared yesterday without dates. CDI: PIC Placed dates on items. Overall facility has a great date marking system in place. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 2 dented cans being stored on shelving with cans for use. CDI: Cans were placed in separate area to be sent back for credit.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting tomatoes straight out the box. According to food employee, they do not wash tomatoes before they are cut. Ensure fruits and vegetables are washed prior to use.

4-501.11 Maintain equipment in good repair. Observed prep top 1 lid broken. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up large metal pan in hand sink near fry station. CDI: Item was removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed mushrooms being stored over washed/prepped carrots and celery in walk in cooler. Observed unwashed melons being stored over prepped spinach dip in 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 handle soiled dishes with gloves on then proceed to handle clean dishes without changing gloves. CDI: Food employee removed gloves.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed small ice well at drink station with slight black build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 containers of mashed potatoes and rice all hot holding below 135F. CDI: PIC reheated items to above 165F. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing under running water which was 80F, shrimp itself was 71F. CDI: Food employee portioned shrimp and placed to cool.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects near wait station and a cricket near the hand sink at the back door.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat. CDI: PIC refilled bucket, new concentration is 200ppm.

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 a covered employee beverage with a straw being stored on a shelf in low boy cooler above food items. CDI: PIC relocated drink to designated employee beverage storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of provolone being stored above 41F in grill drawer and a container of raw burger patties with two burgers from the container measuring above 41F. See temp chart. CDI: PIC moved container of provolone to WIC to rapidly cool to 41F and burger patties to WIF to rapidly cool to 41F or below. REPEAT. Points reduced to half points due to improvement in cold holding since previous 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: 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 . Observed a bus tub of cooked chicken wings in RI prep cooler date marked with prep date as 5/29, 3 days past expiration. Also observed two containers of cooked ribs in WIC date marked with prep date as 6/3 and use by date 6/10. CDI: PIC discarded wings and changed use by date on ribs to 6/9 to ensure ribs would not be kept past 7 days.

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 reduced oxygen packages of mahi thawing in WIC with packaging intact. CDI: PIC instructed employee to cut open packaging.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed a 20F degree difference between facilities min/max thermometer and EHS’s min/max thermometer when ran through dish cycle together in same dish tray. EHS’s thermometer measured 169F and facility thermometer measured 149F. VERIFICATION REQUIRED within 10 days to ensure facility has a accurately calibrated min/max thermometer for measuring water temp of rinse cycle for dish machine.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen during inspection. Increase pest control services as needed to keep flies out of the kitchen.

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 a dented can being stored on dry storage rack amongst non dented cans. CDI: PIC moved can to designated dented can storage area in PIC office.

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 a box of single use food containers being stored directly on floor in dry storage area. CDI: PIC moved box off of the floor on to shelving.

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 crema sauce in a condiment container being held in prep top unit at 55F. Observed Shrimp, burgers, salmon, steaks and meatloaf being held in grill drawers above 41F. See temp chart. CDI: PIC voluntarily discarded crema sauce, shrimp and burgers and placed salmon, steaks and meatloaf in WIC to rapidly cool as they had been held in units for approx. 3 hours. REPEAT. EHS discussed with PIC potential for needing to utilize a risk control plan if facility cannot correct cold holding issues as this has been a repeat violation on previous 3 inspections.

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 a container of brisket slices tightly wrapped in plastic in low boy cooling for approx. 3 hours at 45F. Brisket would not have cooled to 41F or below without EHS intervention. Low boy coolers are not designed to rapidly cool foods, utilize other methods to rapidly cool foods. CDI: PIC placed container of brisket in WIC to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of metal containers on clean equipment rack stacked within each other still wet. Allow equipment to air dry before stacking within each other.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee and kitchen manager wash hands and use clean hands to touch the faucet handle and paper towel handle. CDI: EHS provided education on proper hand wash procedure and employee's rewashed hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce being stored in WIC above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed bucket of sanitizer on cook line with low concentration level. CDI: PIC changed out bucket with required level of sanitizer concentration.

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 several items cold holding on cook line above 41F. See temp chart. CDI: PIC moved items to WIC to rapidly cool as they were on cook line for approx. 1 hour.

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 container of fully cooked meatballs in low boy on cook line without date mark. CDI: PIC stated meatballs were placed in container this morning, item date marked by PIC.

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 2 dented cans being stored on rack with undented cans. CDI: PIC separated dented cans.

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 bucket being stored on floor at cook line. CDI: Item was placed on bottom shelf on cook line.

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 a box of napkins being stored on the floor near front counter. CDI: PIC placed box on shelf.

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 several TCS food items cold holding above 41F on main prep line, refer to temperature chart. CDI, TCS food items placed in walk in freezer to rapidly chill.

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

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 detailed cleaning needed to flooring on main prep line under equipment.

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. 3 employee drinks with no lids or straws were on cutting boards/prep tables at start of inspection. Employee drinks must be stored in a separate location away from food, cutting boards, or food preparation areas. CDI - Manager threw away drinks.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed placing raw steak on grill with gloved hands. Employee then discarded gloves and donned new gloves and began handling bread. Employees must wash hands when switching between working with raw animal food and working with ready-to-eat foods. CDI - Employee instructed to wash hands by PIC and he did so correctly. 0 pts.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf) Dish machine is only reaching 135F on plate thermometer. Establishment must use only single-service articles, with the exception of glassware, until the dish machine is repaired and achieving a final rinse temperature of at least 160F. VR - Verification required within 3 days to check dish machine. Manager is driving to Sam’s Club to acquire enough single-service articles to use tonight. Manager must send picture of single-service plates, bowls, silverware, etc. to EHS by 5PM or permit will be immediately suspended.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Black beans measured 118F at 1:15PM and began reheating at 10AM. Queso was also reheating (blocks of cheese) in hot holding cabinet and measured 71F. Manager stated it began reheating 40 minutes ago. Commercially processed food must be reheated to at least 135F within 2 hours, prior to hot holding. CDI - Black beans discarded and queso reheated to 145F in double boiler. // 3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Rice measured 115F in hot holding cabinet at 2:15PM. Manager stated that the rice began reheating at 10AM. CDI - Rice discarded. REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F 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 . Pico measured 44F after cooling for 4 hours. Spinach dip measured 47F at 1:15PM and still measured 47F at 3PM. CDI - Spinach dip moved to sheet pans and Pico voluntarily discarded. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Meatballs in sandwich cooler measured 44-58F. Meatballs were stacked above pan fill line. CDI - Meatballs moved to walk-in cooler to cool. 0 pts.

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 . Red pepper jam in walk-in cooler was prepared on 5-8 and had not yet been discarded. CDI - Red pepper jam discarded. REPEAT // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Marinara in walk-in cooler was not date marked. Manager states that it was opened yesterday. CDI - Marinara date marked. REPEAT. Kept at half-credit due to no increase in severity of issue since last inspection.

3-501.15 Cooling Methods (Pf) Pico and spinach dip were both cooling in large bus tubs. Use shallow pans or containers to rapidly cool TCS foods. CDI - Pico discarded and spinach dip moved to sheet pan.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 2 employees with artificial nails observed serving plates of food to a customers without gloves on hands. CDI - Employees educated and donned gloves remainder of inspection. // 2-303.11 Prohibition - Jewelry (C) Employee with bracelets on observed preparing food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths in sanitizer solution that measured 0 ppm on test strip. Maintain sanitizer in wet wiping cloth buckets at 150-400 ppm for quat. 0 pts.

3-302.15 Washing Fruits and Vegetables (C) Cut avocados in sandwich cooler top still had stickers on them. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. REPEAT

3-304.12 In-Use Utensils, Between-Use Storage (C) Handle of ice scoop laying in ice in ice bin at bar. CDI - PIC removed ice scoop. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required (C) Some stacks of clean plastic pans were stacked while still wet. Utensils shall be adequately air dried before stacking. 0 pts.

4-602.13 Nonfood Contact Surfaces (C) Additional cleaning necessary in bottom of breading cooler. Clean cooler more frequently. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in women’s restroom. Provide trash can with lid or other covered receptacle in women’s restroom. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone on cutting board and glasses stored on prep table. Do not store employee personal items where food is prepared.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. 1 out of 2 hand washing sinks in the men's restroom is not functioning because the sensor is out of battery. VR - Follow-up visit within 10 days to check hand washing sink.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Rice reheating on steam table at 117F. Chili and queso dip reheating in hot holding cabinet at 74F and 90F. TCS foods shall be reheated using equipment that is designed to rapidly heat all parts of the food to at least 165F within 2 hours. CDI - Queso dip, chili and rice put in pan of boiling water on stove top and reheated above 165F.

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 on date marking please visit: http://meck.co/FoodSafety Meat loaf and onion soup in walk-in cooler did not have date marks. Manager states that were prepared Saturday. CDI - Manager date marked pans. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Spinach dip container in walk-in cooler had a date mark of 2-11 and had not yet been discarded. CDI - Spinach dip voluntarily discarded by manager. REPEAT. Kept at half credit due to no increase in severity from last inspection.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting romaine lettuce straight out the shipping box without washing. Wash fruits and vegetables before cutting or processing. CDI - Employee instructed to wash lettuce before cutting and began doing so.

4-501.11 Maintain equipment in good repair. Sandwich cooler lids are not functioning and need to be repaired/replaced. Chip drawer missing handle. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - 1 employee drink sitting on prep sink at start of inspection. Employee drinks must not be stored where foods is prepared. CDI - Drink discarded. 0 pts.

2-301.14 When to Wash - PF - Employee observed breading raw chicken with gloved hands. Employee then discarded gloves and donned new pair of gloves without washing hands before getting fries out of fryer. Employees must wash hands when changing gloves or when switching from handling raw foods to ready-to-eat foods. CDI - Employee educated on when to wash hands and washed hands correctly.

3-301.11 Preventing Contamination from Hands - P - Employee observed placing lemons on drinks with bare hands. Employees must not contact ready-to-eat foods with their bare hands. CDI - Drinks discarded and were re-made with gloved hands.

6-301.12 Hand Drying Provision - PF - No paper towels at hand washing sink beside dish machine at start of inspection. Hand washing sinks must be equipped with paper towels for employee hand washing. CDI - Dispenser refilled by PIC. 0 pts.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P, PF - Establishment is only using 1 flour bin and buttermilk pan to bread cheese curds, pickles, raw fish and raw chicken. Separate raw chicken, raw seafood, and ready-to-eat foods during preparation. Different flour and buttermilk pans/containers are needed for raw chicken, raw fish and ready-to-eat foods. CDI - Manager educated and breading station fixed to have 3 separate flour and buttermilk pans/containers. 0 pts.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - PF - Can opener blade has multi-day organic buildup on it and needs cleaning. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Can opener taken to dish machine to be rewashed. 0 pts.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Caesar dressing containers that are labelled "keep refrigerated" were left out since 11:30AM on cutting board and measured 77F. Pan of meatballs were stacked above the fill line of the pan and measured 41-63F. Milk and heavy cream in upright cooler measured 47F and 50F. Portioned ranch ramekins measured 52-63F in sandwich cooler top. TCS foods in cold holding must measure 41F or less. Caesar dressing containers, milk, heavy cream, and ranch ramekins were discarded. Pan of meatballs split up and warm meatballs moved to walk-in cooler.

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition - P - Repeat - Chili container in walk-in cooler was prepared on 10-2 and had not yet been discarded. TCS ready-to-eat foods must not be held longer than 7 days from preparation. CDI - Chili discarded. // 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking - PF - Repeat - Pan of ribs cooked last night did not have a date mark. TCS RTE foods must be date marked if held for longer than 24 hours. CDI - Pans of ribs date marked by PIC.

6-501.111 Controlling Pests - C - Heavy fly presence in the kitchen. Contact pest control for fly solutions. Cover food to prevent potential contamination from flies.

2-303.11 Prohibition - Jewelry - C - 1 employee was preparing food with watch and bracelets on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. // 2-402.11 Effectiveness - Hair Restraints - C - 1 employee preparing food was not wearing a hair restraint. Food employees must wear a hair restraint when preparing food. 0 pts.

3-304.14 Wiping Cloths, Use Limitations - C - 1 wiping cloth bucket had solution in it that appeared very soiled. Wiping cloths buckets shall be kept in solution that is clean and free of food debris. 0 pts.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Chip drawer is missing 1 handle. Ice machine sliding door is cracked. Equipment shall be maintained in good repair. Repair or replace listed equipment. 0 pts.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Items on speed rack in walk-in cooler were not dated (ribs, rice, cooked vegetables, spaghetti). Salad greens and salsa were not dated in the make-unit. Also, some date stickers have only date of discard and some date stickers only have the date of preparation. Use one date marking system that is consistent. TCS ready-to-eat foods must be date marked and held for no longer than 7 days from the day it was cooked or prepared. CDI - Dates added to speed rack items and the salad greens and salsa were discarded by manager.

3-501.13 Thawing - C - Thawing bag of shrimp was under running water that measured 78F at prep sink. TCS foods shall be thawed under running water that is 70F or below, or under refrigeration. 0 pts.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Brownie tray uncovered in reach-in freezer. Cover food in storage to prevent potential contamination. 0 pts.

3-302.15 Washing Fruits and Vegetables - C - 2 avocadoes still had stickers on them in pan of them on line. Remove stickers when washing fruits and vegetables.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Stacks of metal bowls and drink cups stacked while still wet. Allow utensils to fully air dry before stacking.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gaskets on upright cooler and 1 door of make-unit along line. Ice dripping from evaporator box in walk-in freezer. Equipment shall be maintained in good repair. Ensure ice does not drip into boxes of food in freezer. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Rolling cart and interior of breading station cooler need additional cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - Spray gun attached to hose at mop sink. Mop sink faucet only has atmospheric backflow prevention. Either remove the gun after each use from hose, or install a backflow preventer rated for continuous pressure below faucet. CDI - Gun removed. 0 pts.

5-501.17 Toilet Room Receptacle, Covered - C - Trash can with lid needed in employee restroom. Restrooms used by women must have a covered receptacle. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mounted fry cutter with dried food debris on both the blade and block. CDI - PIC removed for cleaning. 4-702.11 Before Use After Cleaning - P. Observed bar 3 part sink set up and used incorrectly with sanitizer solution present and used with brush cleaning in the wash compartment and glass cleaner set up and used in lieu of sanitizer solution in the sanitize compartment. Glassware submerged in sanitizer, rinsed, then submerged in glass cleaner as last step. CDI - PIC directed employee to set up and use sink in proper order so that glassware is washed, then rinsed and sanitized before use after cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed prepped cut lettuce, cut tomatoes, chopped boiled eggs in line cooler along with milk and cream in server area cooler with no date marking. CDI - PIC corrected. Ensure all opened or prepared TCS foods which are kept longer than 24 hours have a date mark present.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed container of chemical stored at mop sink with no labeling or identification present. CDI - PIC labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies present in back of house area near can wash and a few in the bar area. REPEAT. Improvement noted - full points not taken.

6-404.11 Segregation and Location-Distressed Merchandise - PF. Observed dented can of pasta sauce stored mixed with in use inventory on can rack. CDI - PIC discarded. Segregate dented items from in use inventory and mark for return or discard.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled cloths laying on equipment surfaces at line area. Once used, place soiled cloths in sanitizer solution between uses or remove to soiled linen receptacle. Observed sanitizer buckets in use at bar area all with less than 200ppm quat solution. Use test strips frequently to ensure sanitizer solution is maintained at proper concentration. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal and plastic pans stored stacked together wet at clean utensil storage area. Air dry pans before stacking together. REPEAT

4-501.12 Cutting Surfaces - C. Observed various cutting boards in use and stored as clean in kitchen with heavy wear and/or deep cuts and gouges no longer easily cleanable. Repair or replace. 4-501.11 Maintain equipment in good repair. Observed metal plate flooring inside of keg cooler buckling an in need of repair. Hand sink at end of bar damaged no longer upright needs repair. 4-502.11(A) Maintain utensils in good repair. Observed multiple utensils with melted/damaged handles in back of house area. Repair or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee earbuds and charger cord on equipment at end of line area. Designate an area away from food and food contact items for the storage of personal belongings.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Food employee unable to describe reportable illnesses and symptoms and unable to locate employee health policy. CDEI - EHS provided employee health policy during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee water bottle on the bar next to alcohol bottles and employee beverage without lid/straw on prep area table. All employee drinks have lid and straw and should be stored away from service items to prevent contamination.

2-301.14 When to Wash - P Observed server handling dirty dishes then immediately don gloves to prepare/serve food without washing hands. CDI- EHS instructed to remove gloves and to wash hands. Hands washed and gloves changed.

5-205.11 Maintain access to hand sinks. Hand sinks may only be used for hand washing .-Pf Observed server washing utensils in the bar hand sink. CDI-EHS directed employee to stop washing the utensils and to take them to the 3 comp sink. Hand sinks may only be used for washing of hands. 6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed no paper towels at both hand washing sinks in the bar area. CDI-PIC provided paper towels for the hand sinks. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice cooling from previous day service at 42f. CDI - PIC discarded. Observed cut melon and cut lettuce cooling at a rate of 0 degrees per minute. CDI - PIC spread onto sheet pans to quickly chill. Melon and lettuce both recovered to 41f at end of inspection but would not have been in compliance without EHS intervention.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes at 132f and rice at 112f in hot holding unit. Food had been reheated earlier this morning and then put in hot holding. CDI-PIC discarded the items. Maintain hot foods at 135f or higher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw in service line reach in at 52f. Cole slaw was prepped earlier today and was put into the reach in to cold hold. CDI-PIC discarded cole slaw. Observed house made ranch at 47f and blue cheese at 45f in same prep unit. PIC-discarded. Ambient air temp of unit 38f. Blue cheese and ranch dressing portion cups double stacked blocking air flow around items. Do not double stack TCS foods in the top of the service 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 cut melons and shredded lettuce cooling in deep plastic containers with tightly sealed lids in WIC. CDI - PIC spread onto sheet pans to facilitate quick cooling. When cooling TCS foods, use methods that allow air flow including shallow pans and/or ice bathing. Do not cool TCS foods in sealed deep containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in the back of house. Pest control needs to be contacted for service. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping and serving food without a hair restraint. PIC instructed to inform employees to use proper hair restraints when dealing with food. 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 handling food at service areas with watches on wrists with food handler gloves. Remove jewelry from wrist when handling food. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping clothes on the cutting board in kitchen and observed employees wearing soiled wiping cloths tucked into aprons at waist. CDI-PIC placed wiping cloth in sanitizer. Observed sanitizer buckets that contained wiping cloths that were not at the correct concentration (concentration was below 100ppm quat). Once used, return soiled wiping cloths to sanitizer at the proper concentration or remove to soiled linen. Do not wear wiping cloths tucked into aprons. Test sanitizer frequently to ensure proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes that were wet and stacked ontop of one another. Dishes must be dry before they can be stacked. REPEAT 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C observed clean linens in mesh bags in closet that were not being stored 6 inches above the floor. Store all food contact items including linens at least 6 inches off of the floor.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed non food contact surface of mixer and meat slicer that had food residue buildup on them. Clean equipment frequently to prevent buildup. Observed label adhesive and food residue on exteirior surfaces of food pans stored as clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink near back door. CDI - manager replaced towels.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed portion bag of rice which had been previously cooked and cooled placed into hot holding after reheating to 150f. Observed marinara sauce which had been portioned and stored in walk in cooler placed into hot holding unit at 82f. CDI - marinara and rice removed and quickly reheated to above 165f before placing back into hot holding. Reheat all previously cooked foods which will be hot held to a minimum temperature of 165f before placing into the hot holding units.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made fruit salad with melons at 48f on prep top. Product was double panned for drainage which was disrupting air flow. All other TCS items on prep top 41 or below. CDI - fruit salad voluntarily discarded. Manager to look for alternate to double panning. Portion cups of house made blue cheese and ranch in cold wells at front line holding at greater than 50f overnight. Items were double and triple stacked in metal pans and above cold level of well. CDI - manager voluntarily discarded. Do not overfill cold well and avoid stacking in a way that hinders cold air flow around product. Maintain all TCS dressings at 41f or lower.

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 two partially used gallons of milk with no open date marking present. CDI - manager voluntarily discarded since open date was not known.

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 Observed 4 hour TPHC time sticker in place for buttermilk breading of chicken tenders but no written procedures available. CDI - TPHC protocol and paperwork provided and reviewed with PIC during visit. Ensure that all items using TPHC are properly identified on the paperwork and make sure it is available for review.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple squirt bottles of food items at line area with no labeling or identification present. Label all working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed numerous house flies and some small flies in back of house areas. Back door fly fan not properly operating to prevent fly entry. Contact PCO for service and ensure back door fly prevention in place during deliveries.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed front area employees handling food with watches on wrists and with long pony-tails not properly restrained. Manager instructed employees to remove watches and to cover hair.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two in use sanitizer buckets with quat concentrations below 100ppm. CDI - manager replaced with sanitizer at proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored as clean wet nested with pooling water. Air dry utensils before stacking together. REPEAT 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed long handled whisks stored clean hanging above raw fish prep sink with handle down into unclean sink basin. CDI - manager removed whisks to dish area and cleaned sink basin.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Large pieces of wood and wooden pallets stored in dumpster enclosure. Remove items so that they do not become pest harborage.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open personal drink stored among clean dishes in dish drying and storage area. CDI - PIC voluntarily discarded the drink. 2-401.11 Eating, Drinking, or Using Tobacco - C Observed a cupcake stored among clean dishes in dish drying storage area. CDI - PIC voluntarily discarded cupcake.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes with buildup of food debris that were stored in clean dish area. CDI - PIC removed dishes and placed them in area to be cleaned by high temp dish machine. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed cutting boards used to slice meat. PIC was unable to give a firm answer about cleaning frequency of cutting boards. CDI - Discussed cleaning options with PIC and noted the importance of cleaning cutting boards every four hours if food will be in contact with the cutting board.

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 - Observed chicken batter and flour that had the discard time labeled on containers but not the drop time which is part of the SOP. - CDI - PIC labeled proper drop time on containers.

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 soup being cooled by ice bath but without active stirring. Soup was not cooling rapidly enough to reach 41F or less within 4 hour time frame. CDI - A stirring utensil was placed in soup and proper cooling methods were discussed with PIC. Observed wings on shallow pans in walk in cooler that was being cooled properly and rapidly. Improvements have been made from previous inspection. -REPEAT-

3-307.11 Protect food from contamination sources not specifically noted by code. - Observed lids of flip top coolers stored on floor near hand wash sink and by ice machine. Also observed cord of speaker very close to guacamole.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees working in food prep area without beard guards.

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 serving utensils at salad finishing station with the handle in the food. - CDI - PIC removed handle from food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed serving pans stored among clean dishware that was still wet and pooling with water. -REPEAT-

4-501.11 Maintain equipment in good repair. - Observed the sanitizing section of the three compartment sink with a broken stopper. Sink was unable to hold sanitizing solution. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed wire strainer/sifter that was broken with loose wiring.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pico de gallo cooling in a high volume ~5 gallon cambro in the walk in cooler change in temperature from 50F at 1:40PM to 49F at 2:40PM. CDI- item split into 2 shallow pans where product was approximately 2 inches deep to allow product to cool more effectively.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items in hot well and in hot box hot holding below 135F (see chart). CDI- items were placed on grill to reheat to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F in line coolers (see chart). CDI- items were transferred to walk in cooler for cooling. Improvements made to cold holding since last 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 Observed grilled onions at 130F cooling in flip top cooler and pico de gallo in a 5 gallon container in the walk in cooler not cooling within parameters. CDI- pico de gallo transferred to 2 wide containers to cool more effectively; onions were placed back onto the grill for reheating/hot holding.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stored clean and stacked while wet.

2-301.14 When to Wash - P - Observed a food employee use soiled wiping cloths, then touch garbage can, then change their gloves before handling clean utensil for food preparation. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several pans, bowls and a slicer stored as clean but soiled with food residues. CDI, equipment relocated for cleaning and employee began cleaning slicer while on-site.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed queso hot held on warmer near grill at 110 degrees F and in standing 2 door hot hold warmer unit at 48 degrees F. CDI, foods relocated to grill to reheat. Ensure proper equipment is used to reheat foods to ensure that TCS foods meet 2 hour reheating requirement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed some cheese and corned beef in low prep drawer refrigerator between 42-44 degrees F. CDI, foods relocated to rapidly cool. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from State, no points deducted on first inspection under new requirements for foods found between 42-45 degrees F. CDI, ensure that foods held at 41 degrees F and below.

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 a bus tub of cooked wings prepared at 10am the day before according to PIC not date marked. CDI, PIC voluntarily discarded 1 bus tub of wings. Observed trays of food prepared yesterday afternoon was not yet dated. CDI, items dated with proper date while on-site.

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 - Observed TPHC used for breading process but start time not accurately labeled on container label. CDI, label corrected while on-site. Improvement made since previous inspection.

3-501.13 Use approved thawing methods. Observed ground beef thawing in standing water at prep sink.

3-307.11 Miscellaneous Sources of Contamination - C - Observed prep sink used to thaw raw ground beef on drain board also being used to prep ready to eat food and then seafood. CDI to ensure that separate prep sinks are used and ensure that drain board is properly washed, rinsed and sanitized between species or after working with raw animal food and before using for ready to eat food. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oranges stored on ground in kitchen that PIC stated was from delivery.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans being wet stacked at dry storage rack. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed some soiled linen stored on ground near office / keg walk in cooler.

6-202.11 Light Bulbs, Protective Shielding - C - Observed light shield missing from light under ventilation hood system.

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 - Observed batter used to dip raw chicken and fish held using Time but no written procedures available. CDI, handout provided and completed on site for TPHC for batter/breading process.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottles of cleaning agents stored with glassware near bar. CDI, chemicals relocated for proper storage.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1 bag of onions stored on ground in kitchen. CDI, onions relocated to shelf.

2-402.11 Effectiveness-Hair Restraints - C - Observed food handler not wearing beard restraint. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wands unprotected and stored on shelf in walk in cooler. Observed strainers in splash zone of 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed leak at pipe below 3 compartment sink and stoppers not holding water at 3 compartment sink. Repeat. 4-202.11 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 2 wire strainer baskets with damage. CDI, operator removed items from use.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 1 uncovered employee beverage stored in kitchen. 2-401.11 Eating, Drinking, or Using Tobacco - C - Observed employee eating over prep storage.

2-301.14 When to Wash - P - Observed food employee pick paper up off of the ground then proceed to put on clean gloves without washing their hands. Observed dishwasher handle soiled equipment on soiled drain board then go to clean drain board and handle clean equipment without washing their hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat food in walk in cooler. Observed raw chicken stored over onion in breading refrigerator. CDI, foods relocated for proper storage. Repeat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dish machine that was recently converted to chemical dish machine not registering proper chlorine concentration. CDI, dish machine calibrated to sanitize while on-site. Observed quat sanitizer bottle empty at 3 compartment sink. CDI, chemical bottle refill supplied to 3 compartment sink. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some debris on slicer and vegetable press stored as clean below prep table but soiled with food debris. CDI by instruction for cleaning, vegetable press relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed ambient air temperature of 6 door drawer refrigerator below grill at 49 degrees F and cheese at 55 degrees F, pasta at 52 degrees F, tuna at 50 degrees F, meatloaf at 57 degrees F and chicken at 49 degrees F. PIC stated that items were placed in unit around 9:30am. Observed lettuce in prep unit at 60 degrees F. CDI, PIC voluntarily discarded items and relocated items in temperature back in to walk in unit to rapidly cool. Instructed to not store TCS foods in unit until repaired. Compliance visit to ensure that equipment holding required temperature by 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 french onion soup and chili not date marked in walk in cooler. CDI, operator voluntarily discarded items.

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 chicken cooling in deep bins in walk in cooler. CDI, chicken relocated to shallow pans to rapidly cool.

2-402.11 Effectiveness-Hair Restraints - C - Observed employee with beards not wearing beard restraints.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop in holster that was accumulating water above soda machine. Observed ice scoop for ice machine in soiled holster.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single-service articles stored on ground near storage area at ice machine.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed sink stoppers not working at 3 compartment sink. sink stoppers adjusted by manager while on-site. Observed slight leak below 3 compartment sink. Maintain in good calibration.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at dispenser for handwashing sink in corner of kitchen. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over raw fish in flip top breading prep unit. CDI, foods relocated for proper storage. Much improvement made since previous inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dish machine reaching max temperature 150 degrees F as registered by dish machine plate simulator. CDI, dish machine repaired and calibrated during inspection. Dish machine reached max temperature of 162 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed tall condiment refrigerator not holding TCS foods at required temperature and milk was at 51 degrees F and dressing measured 51 degrees F and cut melon at 50 degrees F. Ambient air temperature measured 48 degrees F as registered on thermocouple. CDI, operator voluntarily discarded TCS foods not held at required and relocated TCS dressing for discard. Visit to be made by 10/5 to ensure repair and long term compliance of tall reach in prep unit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 spray bottle of degreaser not labeled as required. CDI, operator labeled bottle.7-201.11 Store toxic materials to avoid contamination. -P - Observed degreaser and chemical spray bottle on hanging from hand washing sink. CDI, bottles removed from hand washing sink. 7-204.11 Sanitizers, Criteria-Chemicals - P -Observed 1 bucket of sanitizer for wet wiping cloths above 400ppm as registered by test kit. CDI, operator dumped out bucket to refill to required temperatures.

Observed soiled wiping cloth stored on prep surface at prep line. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

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 tongs stored in soiled at grill. Observed handle of tongs stored in contact with lettuce at low prep refrigerator.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on walk in freezer door and tall prep refrigerator not holding temperature of TCS foods.

2-301.14 When to Wash - P - Observed food employee touch face then handle linen without washing their hands in between. Observed dishwasher handle soiled equipment at dish machine then handle clean equipment on clean drain board without washing their hands in between.

6-301.12 Hand Drying Provision - PF - Observed no hand towels available at handwashing sink in corner of kitchen. CDI hand towels provided. 6-301.11 Provide soap for hand washing at each handsink. -Pf - Observed hand soap dispenser missing soap from restroom hand washing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed ground beef stored with ready to eat food on prep refrigerator. Observed raw chicken over ready to eat food in walk in unit and unwashed produce such as melon and peppers located over ready to eat food in walk in cooler. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some cleaned bins and equipment stored as clean but soiled with food debris. CDI ,equipment relocated for cleaning. Repeat. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed ice machine accumulating some pink and black soil residue in ice chute. Observed slicer not used according to PIC but heavy dry meat and food residue remaining on blade and guard. Ensure equipment cleaned at required frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chili and wings held below 135 degrees F. CDI, foods reheated to required 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 - Observed large bin of ribs and wings not date marked from morning before according to PIC. CDI, operator voluntarily discarded foods.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of cleaning agent not labeled as required. CDI, bottle labeled as 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 deep containers of pasta cooling in walk in unit and several bus tubs of recently prepared lettuce cooling in tightly covered bins.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in soiled holster and knife wedged between outside of containers.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean strainers and equipment stored at splash zone of 3 compartment sink. Observed clean linen stored less than 6 inches from the ground. 4-803.11 Storage of Soiled Linens - C - Observed some soiled towels stored on prep tables in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of prep refrigerator at end of line.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two employees use bare hands to turn off faucet and/or wash hands for less than 15 seconds. CDI: PIC or EHS stopped employees and had them re-wash hands properly.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed a badly dented and leaking can of beans on can rack. CDI: Can of beans voluntarily discarded.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored in drawer over top of steaks/fish. CDI: Ground beef relocated to bottom drawer beneath steaks/fish.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils (veggie dicers, tongs, metal pans, etc) with visible food residue or sticker residue left on them after warewashing. CDI: All soiled utensils returned to dish pit for proper warewashing. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed booster heater not functional during inspection. CDI: Machine switched to chemical mode and supplied with bleach. Machine procuced a 50 ppm chlorine residual. PIC made call for maintainence during inspection. VERIFICATION REQUIRED within 10 days to determine long term compliance, as facility intends to use machine for high temp sanitization.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top units (see temperature chart) on cook line holding above 45F. PIC discovered that metal dividers were left in units and were restricting air flow to product in top of unit. Some foods were also overstacked in units. CDI: All out of temperature items were removed and sent to walk in for rapid cooling and metal dividers were removed from each unit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken wings cooling in tightly packed plastic bags ina deep plastic tub in walk in. PIC stated that the proper procedure is to use a sheet pan for cooling wings. CDI: Wings rotated to the top of speed rack and bags vented to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of liquids and spices with no labels. CDI: Labelled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket in prep area reading less than 100 ppm QAC while employee was using it for wiping prep table. CDI: Bucket refilled with sanitizer reading 200 ppm QAC. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket by breading station sitting on the floor. CDI: Bucket elevated.

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