TEXAS ROADHOUSE MATTHEWS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED rice in the WI at temperatures above 41F. CDI. PIC 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored in buckets directly on the floor in the WI cooler.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for testing rinse cycle on dish machine. CDI. PIC ordered one.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plugs at one of the dumpster.

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 build up on vents in the WI cooler.

6-301.11 Provide soap for handwashing at each handsink. -Pf. OBSERVED soap not properly dispensing from hand sinks. CDI. PIC adjusted 6-301.14 Post a handwash sign at each handsink. Observed hand sign missing in one of the sink.

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 containers of spices in steak prep line without labels.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth being stored on counter near cook line. Observed sink and surface sanitizer containers testing below the required concentration.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. Repeat

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 cleaning needed on non food contact parts of some dishes.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored around single use covers of cups.

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. Repeat- Observed employee drinks on shelf above bread baking area. CDI-thrown away

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pork stored above RTE foods. CDI-pork moved, uncovered washed celery discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers, lids, utensils with tape, tape residue, food still stuck to them. Do not overload trays/double stack trays going through dishmachine. Spot check items before stacking or air drying. Observed clean side drain board with food debris. CDI-items put back on dirty side 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 meat fat/margarine (TCS) and salad not cooled to 41F or below before putting on line CDI-returned to WIC. Chicken in ice bath didn’t have ice touching bottom of pan-CDI-ice added. Meats on breading station and chicken in ice bath need to stay in back until opening, Chicken and cubed steak went back to WIC. TCS items >41F cooled back down after a bit. Walk in cooler cleaning procedure needs modification, hose is brought into WIC and spraying hot water to clean floor. Foods on top shelves <41F, foods bottom/middle shelves >41F. Condensation from chiller dripping onto floor. WIC heated up during process. No escalation of points due to SOP needing modification. 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Repeat-Observed wet containers/lids being wet stacked 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Repeat-Observed clean items being towel dried 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 rolling cart and air drying shelving dirty.

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. Repeat- Observed employee drinks on shelf above grill area. CDI-thrown away

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed staff wipe face with glove. CDI-washed hands 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed staff touch item in garbage can and tap water off on side of hand sink and turn off water with hand. CDI-discussion and hands rewashed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some build-up in ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods above 41F. See chart. Make sure all items are completely cooled in WIC before going to line (rice). Make sure ice is touching bottom of containers (chicken in breading station) CDI-all 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled bag of sugar next to iced tea maker CDI-labeled. No escalation of points due to improvement

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed dusty fans in meat prep cooler (where meat is cut and weighed).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of lids 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed container lid wiped dry

4-501.11 Maintain equipment in good repair. Observed middle prep top not holding TCS food at or below 41. Upright freezer frozen over in interior. PIC stated the turn it off every night with the door open to defrost. Both units need repair/maintenance

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Repeat- Observed shelving with build-up particularly air dry shelving. No escalation of points due to improvement

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed sludge on ground around and under dumpster. Replace if rusted through. Keep grease and sludge cleaned up.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on dry storage shelf amongst and above food items. CDI: Employee discarded beverage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed one metal container with build up being stored as clean. CDI: PIC returned item to be W/R/S. REPEAT. Points not escalated due to improvement since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of house made ranch, shredded cheese and potato skins being held above 41F in prep top cooler, a container of ribs in walk in cooler being held above 41F in WIC, and individually portioned containers of house made ranch and unsalted butter in server reach in cooler above 41F. See temp chart. CDI: PIC voluntarily discarded all items.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a spoon being held in a container of brown sugar in which handle of spoon was resting on brown sugar. CDI: PIC removed spoon.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers being stacked wet nested on clean equipment storage shelf. CDI: PIC separated contaiers to allow for air drying. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floor underneath dry storage shelving for onions and potatoes. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed produce being stored on shelf in WIC above a stack of containers of cut, washed lettuce. CDI: PIC re-arranged items to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several metal containers, a lid for vegetable chopper, a metal strainer and measuring cups all with build up being stored as clean on shelf above prep counters. CDI: PIC returned all items to be W/R/S. REPEAT. Points not escalated due to multiple violations on previous inspection.

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: 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 containers of ribs, potato skins and cheese sauce being held in WIC without date marks. CDI: PIC date marked items as they were prepared yesterday.

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 working containers of sugar, yeast and flour unlabeled at bread prep counter. Label all working containers of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen and dining room. Contact pest control service provider to address issue with flies.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop being stored in a container of blossom breading in which handle of scoop was buried in breading. CDI: PIC removed scoop and returned to be W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of metal containers being stacked wet nested on clean storage shelf. CDI: PIC unstacked containers to allow for air drying.

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 build up on outside of grill coolers in front grilling station and build up between gaskets in glass reach in prep cooler. Clean as needed. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweatshirt and back pack being stored on shelf above boxes of potatoes in dry storage area. Store employee clothing and possessions in a designated area.

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 thermometer stored with residue. CDI Thermometer was cleaned and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers stacked clean with sticker residue touching inside, food contact surface of next container. CDI PIC placed all containers back in dish area. 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 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 ranch in RIC up front not holding as well as having large gap and not sealing. PIC found breaker popped and reset, voluntarily discarded all ranch. Observed containers of shredded cheese, potato skins, house made ranch being held in prep top 1. All items were voluntarily discarded. Repeat for same unit. VR is required

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 container of butter with handle touching the product. CDI PIC placed spoon in dish area.

4-501.11 Maintain equipment in good repair. Observed fish prep station cold drawers with rust on handles. Observed door not function properly on one reach in freezer. Observed two reach in coolers with large gaps in gaskets which led to unit not sealing properly. Observed rusted shelving in reach in coolers. Repair or replaced items.

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 water in the bottom of one reach in cooler, debris and build up in the bottom of reach in freezer on line, debris and food in gaskets and metal where pans sit on prep tops. Observed build up of ice in walk in freezer and on floor of freezer. Needs more frequent cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up and debris along edges of floor, corners and under some equipment. Observed puddling water in a dip in front of the walk in freezer.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed containers of raw prime rib being stored on speed rack above ready to eat foods. CDI: PIC re-arranged items to proper storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed mushrooms being stored on shelf in WIC above containers of cooked ribs. CDI: PIC rearranged items to proper storage order.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . Observed 2 covered containers of Caesar dressing cooling in WIC not reach 41F after 4 hours. CDI: PIC voluntarily discarded containers of dressing. REPEAT

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 containers of shredded cheese, potato skins, hot dogs and house made ranch being held in prep top 1, potato skins and shredded cheese being held in prep RI 1 and chopped boiled eggs, cut lettuce, shredded cheese and blue cheese dressing being held in prep top 2 all above 41F. See temp chart. CDI: All containers were were moved to WIC to rapidly cool as they had been in unit for 1 hour. PIC discovered breaker for prep unit 1 had tripped and was turned back on. Unit was back in required range. 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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 2 covered containers of Caesar dressing cooling in WIC not reach 41F after 4 hours. CDI: PIC voluntarily discarded containers of dressing. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects in back of kitchen near dry storage area. PIC stated Ecosure is pest control provider for facility and was onsite last night. Contact Ecosure if problem persists.

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 water from in use utensil holder at expo 1 coming out at 132F. CDI: PIC adjusted temp to reach 135F.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer for testing rinse cycle on dish machine was inoperable. CDI: PIC replaced batteries during inspection and thermometer was ready for use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees coat hanging above a bag of onions on dry storage shelf near potato prep station, 2 employee back packs being stored on shelf next to WIC and another employee bag hanging from shelf containing clean equipment. CDI: PIC removed all items and placed in designated shelf above PIC office.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling trash can in front of hand sink near the grill line. CDI: Item was moved. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing spatula in hand sink. CDI: Item was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple small bowls and plates with food debris while being stored as clean. CDI: Items were placed to be washed/rinsed/sanitized. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 multiple containers of cut lettuce above 41F after more than 4 hours of cooling. CDI: PIC voluntarily discarded items. For more information, please visit: http://meck.co/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 2 containers of shredded cheese, housemade ranch and cheese bites above 41F in prep unit. Observed catfish at breading station above 41F. CDI: PIC removed items and placed them in the walk in cooler. PIC placed catfish in ice bath. EHS will conduct long term compliance visit. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle of sink and surface sanitizer above 3010 ppm lactic acid. CDI: PIC diluted bottle to 1875ppm lactic acid.

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 large containers of cut lettuce with lids on and stacked. CDI: PIC and EHS discussed cooling methods. 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 .

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpsters.

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 written vomit/diarrhea clean up procedures. CDI: EHS provided procedures. For more information please visit: http://meck.co/FoodSafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee enter kitchen, put on gloves and start handling rolls without washing hands. CDI: PIC removed gloves and washed hands.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed lids, hose sprayer and a spoon being stored in hand sink near cook line. CDI: Items were removed. EHS will conduct long term compliance visit.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed salmon being offered undercooked according to menu. PIC stated they are unaware of any parasite destruction letters for the salmon. VR required within 10 days.

REPEAT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee pick up knife off of the ground, place in dirty dish bucket and proceed to handle clean utensils and food without changing gloves. CDI: Food employee removed gloves and washed hands. EHS will conduct compliance visit. During visit EHS may implement a risk control plan

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed facility sanitizing dishes in hot water dish machine with a maximum temperature of 154F. Facility will be washing/rinsing in dish machine and sanitizing using the 3 compartment sink. VR required within 3 days, 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

REPEAT 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility holding multiple items in TPHC. PIC in unaware of any TPHC procedures. CDI: EHS provided TPHC procedures. EHS will conduct long term compliance visit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed portioned rice cooling at a rate of 0.03F/min in cold drawer under grill. CDI: PIC placed rice in walk in freezer to quickly cool 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed PIC unaware of facility having a max/min thermometer. VR required within 10 days.

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 build up of food debris in reach in coolers. Clean as needed.

5-205.15 Maintain a plumbing system in good repair. Observed pipe under 3 compartment sink leaking in 2 places. Repair items.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents in meat walk in cooler with heavy dust build up. Observed walk in freezer floor with food debris build up.

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 wash their hands for a total of 10 seconds. CDI: PIC coached food employee and employee rewashed their hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink by freezer blocked with salad spinner. CDI: PIC moved item. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed skewer being stored in hand sink near cook line. CDI: PIC removed item.

REPEAT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe gloves on soiled wiping cloth, and another food employee wipe gloves on apron and enter the walk in cooler. PIC instructed both food employees to remove gloves and wash hands. VR required within 3 days.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine with black build up. Clean as needed.

REPEAT 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 catfish at breading station and raw chicken on cook line above 41F. CDI: PIC moved raw chicken to walk in cooler and added more ice to catfish. Cat fish was reading 41F before the end of the inspection.

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 cut lettuce and open container of milk without dates. Lettuce was cut last night and milk was opened this morning. CDI: Items dated.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility holding multiple items on TPHC. PIC stated they have misplaced TPHC procedures. CDI: PIC filled out TPHC form onsite.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth being stored on counter near cook line. Observed sink and surface sanitizer containers testing below the required concentration.

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 vents above dishes and potatoes in back room with dust build up. Observed large amount of build up on walk in freezer floor. Clean as needed.

2-301.14 When to Wash (P) Observed food employee handle raw steak with gloved hands, walk to walk in cooler to get container of steaks, and continue handling steaks without washing hands or changing gloves. Observed food employee wipe gloved hands on apron and continue food prep without washing hands or changing gloves. CDI - Hands washed, gloves changed. - 0 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dish area hand sink. CDI - Paper towels provided. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee wash off wiping cloth in hand sink. CDI - Discussion with employee. Hand washing sinks may be used for hand washing only. -1 -

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 2-301.14 When to Wash (P) Observed food employee handle raw steak with gloved hands, walk to walk in cooler to get container of steaks, and continue handling steaks without washing hands or changing gloves. Observed food employee wipe gloved hands on apron and continue food prep without washing hands or changing gloves. CDI - Hands washed, gloves changed. - REPEAT - 3 - 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed hamburger buns stored on sheet tray in freezer without covering. Cover as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several tongs, scoops, container lids, plates, and immersion blender stored as clean with food debris present. CDI - Items moved to 3 comp sink to be W/R/S. - REPEAT - 3 -

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 salad cooler unplugged. Salad reading 65F. Salad mixture had been placed in unit ~ 30 minutes prior. Items moved to WIC to be rapidly cooled. Salad unit plugged in and reading 41F be end of inspection. - 0 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies present. - 0 -

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed baked potatoes stored in container of water - water started as undrained ice the night before in order to cool potatoes. CDI - Water was discarded. Discussed using slotted pans for draining with PIC. - REPEAT - 1 -

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed few scoops stored in powdered containers throughout facility with handles touching food items. - REPEAT - 0.5 -

4-101.19 Nonfood-Contact Surfaces (C) Observed employee using broken down card board box to stand on inside of walk in cooler. Replace with non absorbent material such as a rubber mat. - 0 -

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 outside of employee ice bin with black build up. Observed gasket at cooler at drink refill station with black buildup. Clean as needed. - REPEAT - 0.5 - * Points remain the same due to improvement *

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. - 0 -

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Facility has employee health policy handouts posted in kitchen, employees are required to sign a copy of a complete employee health policy and PIC is knowledgeable about employee health requirements. However facility uses a third party company to assist with staff calling in sick. Third party determines if employee should be excluded and for how long. Questionnaire is completed by employee on a website. Questionnaire does not include jaundice or infected cuts as symptoms. Unsure if reportable illnesses are included. Management clocks employees in and discusses health prior to shifts but would be best if third party system included all symptoms and illnesses. CDI- by education with PIC

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee leave work station to enter walk in cooler and continue preparing RTE food with same gloves. CDI- employee educated, hands washed and clean gloves donned. Points not escalated as improvement noted since last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple scoops, tongs, metal pans and bowls stored as clean. CDI- removed and placed back at dish area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed BBQ Sauce in hot holding cabinet below 135F. BBQ sauce is received shelf stable and label indicates to refrigerate after opening. Obtain information from manufacturer stating that product is non-TCS and refrigeration is for quality only or ensure that product is held at 41F and below or 135F and above. CDI- product reheated to 165F and placed back in hot holding.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. TPHC is used for greens at salad station. Observed station set up at 11am however procedures indicate to discard at 4pm. Ensure that foods are not exceeding 4 hours as stated in procedures. 6 hour TPHC may be used for this item however, procedures must be updated. CDI- Lettuce marked with 4 hr discard time. Ensure procedure reflects all items on TPHC. Observed sliced cheese, sliced tomatoes and shredded lettuce not indicated on procedure. CDI- template procedure emailed to PIC. VR to ensure updated procedures are written.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cooked baked potatoes cooled from yesterday in melted ice water in pan in walk in cooler.

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

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed tongs and spoon used for garnishes at bar stored in soda water. CDI- employee educated on proper storage of in use utensils.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards heavily scored and stained.

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. Some general cleaning needed of surfaces throughout including exterior of reach in refrigerators, exterior of dry ingredient bins, etc.

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 cleaning needed of walk in freezer floor and ceiling around vents throughout kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverages observed on shelving over food/clean single use products. Employees observed drinking/eating near cook line. Repeat violation.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Employees observed changing gloves, handling soiled wiping gloves, switching from soiled to clean dishes, touching raw meat before proceeding to RTE, etc without washing hands in between. CDI. Education provided and employees washed hands as instructed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Spoon observed inside handsink near dish machine. CDI. Removed. Repeat violation. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels observed missing at bar sink. CDI. Obtained.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employees observed handling soiled wiping cloths, switching from handling soiled to clean dishes, touching personal clothing/masks, touching raw meat before proceeding to RTE, etc without changing gloves. CDI. Education provided and employees washed hands/changed gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rattlesnake bites (cheese poppers) and American cheese, and whipped butter observed cold holding above 41F in cold holding units. CDI. Moved to cooler to rapidly cool. All other cold holding sufficient.

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 Caesar cut lettuce observed on TPHC without time stamp. CDI. Discarded and new time stamp added with new product.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. A couple sanitizer buckets observed on floor throughout kitchen. Repeat violation. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Multiple soiled wiping cloths observed on cook line.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on rack over equipment in kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed equipment stored in hw sink behind bar and employee rinsing off equipment at handwashing sink in kitchen. CDI, equipment removed from hw sink at bar.

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 cheese cooling at 46 degrees F in deep covered container at 1:43 pm and remained at 46 degrees F at 2:27. CDI, for proper cooling methods while on-site. Repeat.

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 large dry food storage containers and shaker containers not labeled by common name of food.

Observed sanitizer buckets stored on ground in kitchen. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

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 equipment stored in containers that had some food debris / soil collecting inside container. Observed single-service food wrapping stored on outside of box of raw meat in walk in cooler 2.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residues accumulating on outside of several clean pans.

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 at dish machine with gloves then proceed to clean drain board and handle clean equipment without removing their gloves and washing hands. CDI by instruction. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed mushrooms located over ready to eat cooked ribs in walk in cooler. CDI, items relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed knives on holster in prep walk in cooler stored as clean but soiled with food debris. CDI, utensils relocated for cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed shrimp kabob cooked to 139 degrees F. CDI, shrimp placed back on grill to continue cooking to 151 degrees F.

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 cut lettuce held for 2 hours on Time but PIC did not have any written TPHC procedures for Time as a Public Health Control. TPHC procedures provided and form completed while on-site.

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. - - Observed recently prepared shredded lettuce cooling in covered pans in walk in cooler. CDI, operator transferred to uncovered pans on rack to facilitate heat transfer from recent preparation. Some improvement made from previous inspection.

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

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 cutting board stored on outside cardboard packages of raw pork.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycling dumpster lids missing. 5-501.114 Ensure drain plug on dumpster, waste containers is in place. Observed drain plug missing from dumpster.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee beverage stored on prep area in walk in cooler and keys and phone stored on prep table in kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on food contact surfaces. CDI- removed

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 staff faile to wsh hands long enough. CDI -coached 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed staff donn gloves without hand wash. CDI- coached ; hands washed 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed multiple staff bus tables, handle soiled utensils and then return to service without washing hands. CDI- recalled to wash hands

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee place cut lemon in iced tea. CDI- tea discarded

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one hand sink blocked in dish pit area. CDI unblocked Observed wait staff rinsing out or filling utensil in hand sink. CDi- removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils stored as clean with some food or sticker debris still present. CDI removed to clean

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 cut romaine cooling in walk in cooler at 51F after 3 pm labeled prepped at 11am. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold held above 41F. See temp chart CDI- placed on temporary TPHC VR

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked pork and some prepped TCS foods not date marked CDI- no points ; overall date marking system good

3-501.15 Cooling Methods - PF Observed cut romaine cooling in walk in cooler. Procedure good ;tweaked to uncover vented containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bucket of food on floor in walk in cooler. CDI- removed Observed uncovered tea pitchers in dining room on way to bathroom. CDI- removed

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 Observed wait staff with excessive synthetic fingernails. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee in need of beard net 2-402.11 Effectiveness-Hair Restraints - C Observed wait staff with hair not effectively restrained

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths not stored in sanitizer. CDI removed ffrom service 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer stored under hand sinks on floor. CDI removed

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed cleaned silverware being wet wiped and rolled.