BUFFALO WILD WINGS #729 PROMENADE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed raw chicken on bottom of prep unit measuring 42 degrees F below grill. CDI, chicken relocated to rapidly cool. 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 .Ob

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket below required concentration of sink and surface lactic acid sanitizer.

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 clean equipment wet 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 plates stoed in container that was collecting debris and soil.

5-205.15 Maintain a plumbing system in good repair. Observed small leak on elbow of pipe below hw sink. Operator stated work order placed on unit and hw sink still accessible.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee beverage on cutting board.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed food employee not vigorously rub hands for 20 seconds when washing. CDI, employee rewatched hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed ice dumped in handwashing sink at server beverage station

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 item and push items in garbage can with gloves then use same gloves to handle clean single-service gloves and food preparation. CDI, employee removed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken wings hot held at 117 degrees F. CDI, chicken wings reheated to 187 degrees F. 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 employee preparing food wearing at watch.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee not use barrier when turning off faucet after washing. Improvement noted so points not escalated today. CDI, employee rehashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quest, pico, tomato, lettuce and other foods cold held above 41 degrees F in middle prep refrigerator near grill. CDI, items in unit over 4 hours voluntarily discarded and other foods relocated to rapidly cool. Service contacted during inspection and facility to use TPHC until unit repaired. Vr required. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of multisurface cleaner not labeled. CDI, bottle labeled.

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 some residue collecting on top of dish machine.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 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 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee not wash hands after handling soiled utensils in dish pit, change gloves, and begin to work with clean equipment and utensils to prepare a customer’s order. Observed employee not use a barrier to turn off faucet after washing their hands. CDI - Employee properly washed hands. 2 pts.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can being stored in conjunction with unadulterated cans during inspection. CDI - Can was voluntarily discarded. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various containers in dish pit area being stored as clean with visible food or sticker residue caked on. CDI - Items were placed back in dish pit to be rewashed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in southwest prep and grill prep holding above 41F during inspection. See temperature chart. Ambient in both units 45F. Maintenance contacted during inspection. Facility to hold both units on time until they can be repaired. TPHC form provided and filled out during inspection. 72 hour VR required. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of pain relief medication being stored above customer foods in expo area during inspection. CDI - Medication bottle removed. 0 pts.

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 single use container being stored in french fries as a means to dispense the product during inspection. Ensure all dispensing equipment bares a proper handle. CDI - PIC removed and discarded. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed both microwaves in kitchen area caked with food debris during inspection. More thorough or frequent cleaning needed. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack being stored in conjunction with clean aprons on dry storage shelf during inspection. Ensure employees store all belongings in an area away from customer food, beverage, and equipment. Repeat. 0.5 pts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written bodily fluid clean up procedures on site during inspection. CDI - EHS provided via email. 0.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 both main dish machine and back up dish machine unable to achieve 165F after multiple cycles during inspection. Maintenance contacted during inspection. Facility will serve all customers using single use disposable flatware and silverware until machines can be serviced. All kitchen utensils will be 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned containers of chili and queso in sandwich prep holding above 41F during inspection. Observed chicken breading and chicken dredge being held at ambient temperature. Facility’s SOPs state they must remain cold at all times. CDI - PIC voluntarily discarded. EHS provided TPHC form for the option of holding station on time. 0 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and keys being stored in conjunction with customer single use goods during inspection. Ensure employees store all personal items in appropriate locations. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink not coming out of dispenser at proper concentrations during inspection. PIC put in ticket during inspection. Facility will manually dose out sanitizer until unit can be serviced. 72 hour VR required. 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 clean plates and serving trays with food and sticker debris caked on during inspection. CDI - PIC moved to dish pit to be recleaned. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut lettuce, cooked chicken, and portioned chili in prep units throughout facility with no date indicating the date of preparation or opening. CDI - PIC was able to verify date of preparation or opening and labeled. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with incorrect concentration during inspection. More frequent concentration checks needed.

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 single use to go container being stored in mac and cheese as means to dispense the food. CDI - PIC removed.

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 Min/Max thermometer on site to measure high temperature dish machine during inspection. Facility must acquire. 10 day VR required.

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 speed rack and interior of kitchen microwave caked with food debris during inspection. More frequent or thorough cleaning needed. Repeat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. Remind employees to keep closed when not in use. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amounts of trash and broken equipment being stored in dumpster area during inspection. Trash bags hanging on side of dumpster had facility’s branded boxes inside, and there were many chicken wings on the ground adjacent to the trash receptacles. Area is in need of cleaning to preclude pest harborage. EHS note - dumpsters are shared with neighboring facilities.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw burgers stored over cooked onions in walk in cooler that employee had just finished and placed in there for cooling. CDI: Onions relocated to top shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooling in walk in cooler at a rate of .017 F/min. CDI: Product uncovered and stirred and rapidly cooled. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch and blue cheese dressings in prep top and reach in part of expo cooler above 41F. CDI: product was voluntarily discarded. PIC stated that he had noticed the unit was left open last night. Temp of unit by end of inspection was 39F 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 .

3-501.15 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 pico cooling while tightly covered and stacked in walk in cooler. CDI: Products were unstacked and uncovered to allow for cooling. Product stirred as well. 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 .

4-501.11 Maintain equipment in good repair. Observed split gasket on cooler drawer under grill.

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 very minor food debris present in gaskets of freezer drawers. Observed build up on racks for raw chicken and around racks for raw chicken on floor of chicken walk in. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink at drink station without paper towels. CDI: PIC placed paper towels at hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, metal lids, plastic lids, plastic containers and tongs all with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed various dead crawling insects near dry storage shelving.

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 not functional during inspection. Verification required within 10 days.

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 shelving in walk in cooler with food debris buildup. Observed prep units with build up. Clean as needed. Points not escalated due to improvement from last inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food protection manager certification onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout the kitchen.

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

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 build up in cold drawers. Observed grease build up at the fryer station. Clean as needed.

6-301.14 Post a handwash sign at each handsink. Hand wash sign was missing from men’s restroom. CDI: EHS provided a hand sign.

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 containers with soil build up and residue being stored as clean on shelving next to 3 compartment sink. CDI: PIC returned containers for W/R/S.

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 sliced tomatoes cooling in covered plastic containers in WIC at an insufficient rate to reach cooling parameters. CDI: PIC removed lids to allow air flow and tomatoes dropped below 41F. See temp chart.

4-501.11 Maintain equipment in good repair. Observed Prep unit 1-the server station leaking water and rust build up on bottom of cooler and rust residue on cooler gasket. PIC stated a service request has been submitted for cooler. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips were available for sink and surface sanitizer used in 3 compartment sink and for general cleaning on food contact surfaces. PIC stated test strips have been ordered. VERIFICATION REQUIRED within 10 days to ensure test strips are procured.

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 a manager wash hands, then turn off nozzle with BH. CDI-EHS explained issue, and they rehashed hands. There was a good amount of hand washing throughout the inspection.

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 milk in the stand up drink cooler, at the back to-go area, at 43F. CDI-PIC voluntarily discarded and will not use this machine, they will use the small reach in

4-501.11 Maintain equipment in good repair. Observed HS at the right side, loose from the wall, needs to be reattached and resealed. Prep unit 1-the server station, was leaking water and starting to rust. PIC explained their steam well is not working.

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 shelves (the cooling rack) had large deposits of black build-up-need to be cleaned. Sealed knife rack had food debris in the bottom. Fryers need to be cleaned.

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 floor underneath ice machine in need of cleaning.

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. Employee beverage observed on make line at start of inspection. Do not store employee drinks where they can contaminate food, clean utensils, or single-use/single-service articles. CDI - Drink discarded. 0 pts.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed touching raw hamburgers. Employee discarded gloves and began handling buns without washing hands. Employees must wash hands when switching from working with raw animal food, to working with ready-to-eat foods. CDI - Employee instructed to wash hands and did so correctly. 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 . Cut tomatoes and cabbage in sandwich cooler drawers measured 43-47F and 49F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to cool. 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 . Brisket in low boy cooler cooler, 2 bags of cabbage in walk-in cooler, cooked peppers in walk-in cooler, and Mac and cheese in sandwich cooler were missing date labels. Date mark all TCS ready-to-eat foods if held longer than 24 hours in establishment. CDI - PIC dated items. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bags of ice stored in floor in walk-in freezer. Do not store food (or ice) on floor. Store at least 6 inches off the floor. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Cook on line wearing bracelets on wrist. Food employees shall not wear jewelry on their hands or wrists. REPEAT

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. Employee box of half-eaten food observed on prep table at start of inspection. Employees must not eat food where food or clean utensils can be contaminated. Employees must eat in a separate area.

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 . Mac and cheese in sandwich cooler drawer measured 46F. Asian slaw mix in drawer of same unit measured 63F. TCS foods must be 41F or less in cold holding. PIC and employees could not explain why 2 items would be warm as unit was functioning properly. CDI - Both items discarded. 0 pts.

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 . Cut cabbage and cut lettuce in walk-in cooler were not date marked. PIC states that cabbage was opened yesterday and lettuce was opened this morning. TCS ready-to-eat foods must be date marked. CDI - PIC dated cabbage and lettuce.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sink and surface sanitizer solution at 3-compartment sink measured 3010 ppm DDBSA. Maintain sink and surface sanitizer at 704-1875 ppm. CDI - PIC diluted solution to appropriate concentration. Establishment must continue diluting solution with water until the chemical company comes and repairs dispenser to dispose solution at appropriate concentration.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee preparing food with watch on wrist. 0 pts.

4-501.11 Maintain equipment in good repair. Sandwich cooler was not functioning and is awaiting repair. Establishment was not using unit. Ensure unit holds below 41F before putting TCS foods in unit. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on cardboard dumpster. Contact property management company to install drain plug on dumpster. REPEAT. 0 pts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Establishment does not have a vomit/diarrheal event cleanup policy. CDI - Establishment e-mailed sample policy to use. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 1 stack of approximately 10-15 ramekins had visible food residue on them but were stored as clean. Food-contact surfaces of equipment and utensils must be cleaned to sight and touch. CDI - Ramekins taken to dish machine to be rewashed. Half credit taken due to improvement from last inspection. REPEAT

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Attachment on mop sink hose allows hose to be at pressure. Mop sink faucet only has atmospheric backflow preventer. Either remove the attachment after each use, or install a backflow preventer rated for continuous pressure. CDI - Attachment removed during inspection. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Contact waste management company to install drain plug on dumpster. 0 pts.

2-102.12 Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification. At least 1 employee with certification shall be present during all hours of operation.

2-401.11 Eating, Drinking, or Using Tobacco - C - 2 employee drinks stored on line table. Employee drinks shall be stored in a separate location from preparation areas. CDI - Drinks moved to employee beverage shelf on wall. 0 pts.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Repeat - Several plates and plastic containers had dried food residue on them. Utensils shall be cleaned to sight and touch. CDI - Dirty dishes taken back to dish machine to be rewashed.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Repeat - Bag of cabbage had an open date of 9-2 and had not yet been discarded. TCS ready-to-eat foods shall be discarded within 7 days of opening. CDI - Cabbage discarded. Full credit due to being 3 straight inspections where cut cabbage was still being used past 7 days.

7-201.11 Separation-Storage - P - Peroxide cleaner spray bottle stored on shelf above sandwich coolers in food pass through area. Toxic chemicals must not be stored where they can spill or contaminate food. CDI - Bottle relocated. 0 pts.

2-303.11 Prohibition-Jewelry - C - 1 food employee wearing watch. 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 - Cook in back not wearing hair restraint. Food employees must wear hair restraints such as a hair net or hat. 0 pts.

4-302.14 Sanitizing Solutions, Testing Devices - PF - No test strips available for chlorine dish machine at bar. VR - Verification required within 10 days that establishment has acquired chlorine test strips.

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed two employees using personal cell phones upon entry - server proceeded to leave area and serve customers with no hand washing and other employee proceeded to don gloves to perform food handler duties with no associated hand washing. CDI - PIC directed employees to wash hands and change gloves. Hands washed. REPEAT Ensure that employees wash hands after handling cell phones and before serving customers or donning gloves to perform food handler duties.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic food containers stored as clean with dried food residue present. CDI - PIC relocated to dish area for cleaning. Ensure food contact items are cleaned before storage. REPEAT - points not escalated as improvement noted and overall fewer items found to be unclean.

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 opened in use cut romaine lettuce and cut cabbage in walk in cooler with expired manufacturer use by date marking of 5/8/21. CDI - PIC discarded. Ensure TCS foods are discarded when the date mark expires. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled as peroxide disinfectant cleaner actually containing other chemical possibly degreaser. CDI - PIC discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Multiple small flies observed in back of house areas especially near dish area. Contact PCO for service.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados cut and/or ready for service in line coolers with stickers present on skins indicating they have not been washed prior to use. Wash all produce items that are not received in ready to eat form. Bulk produce received in cardboard boxes is not considered ready to eat and must be washed - including avocados.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and speaker laying on prep surface in line area. Designate an area away from the food prep area for employee belongings. REPEAT - no point escalation as improvement noted and significantly fewer items were observed improperly stored.

2-301.14 When to Wash - P. Observed employee handle cell phone and continue on to pump dressings, and stage vegetables on orders for customers with no hand washing. Observed employees change tasks from server and/or cashier duties to portioning to go cups of sauces/dressings with no hand washing. CDI - Hands washed. Ensure that employees wash hands when changing tasks before preforming food handler duties.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed stacked tray jacks placed directly in front of server area hand sink blocking access. CDI - PIC removed. Do not block access to hand sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic food container lids and plastic food containers stored as clean with dried food residue present. CDI - PIC relocated to dish area for cleaning. Ensure food contact items are cleaned before storage. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed opened in use containers of cut romaine lettuce and cut Napa cabbage in walk in cooler with expired date marking. CDI - PIC discarded. Ensure TCS foods are discarded when the date mark expires.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bag of breaded stored directly on floor in walk in freezer. Store food at least 6 inches off of floor to prevent contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees staging and handling food items with bracelets on wrists. Remove jewelry items from arms when handling food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee staging and handling food with long unsecured ponytail and another employee preparing food at line area with no hair covering. Use effective hair restraints/covers when handling food.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed stacks of single service beverage napkins and straws stored immediately adjacent to hand sink in server alley. Splash from hand washing visible on straw and napkin packaging. Store single service items away from the hand sink to prevent contamination. REPEAT

4-501.11 Maintain equipment in good repair. Significant pooling of frozen water leakage present on interior walk in freezer floor. Repair.

5-205.15 Maintain a plumbing system in good repair. Observed leak from 3 part sink drain pooling on floor surfaces under sink. Repair. Repeat code citation however previous plumbing repair has been made. This is a separate and new issue. No points deducted.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones and/or phone chargers laying on prep surfaces at line and at server staging areas. Observed multiple employee beverages on equipment surface near server staging area. Designate an area away from food and food contact surfaces for the storage of employee belongings and food/beverages.

2-102.12 Certified Food Protection Manager - C - PIC unable to locate food safety certification during visit and no other employee on site with certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal employee beverage on shelf above prep top cooler near line area. CDI - drink relocated to employee beverage storage area. Ensure employee beverages area stored away from the food prep area.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee enter kitchen and don gloves to handle food items with no hand washing. CDI - manager directed employee to wash hands. Hands washed. Employees must wash hands before putting on gloves and when changing gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at bar area hand sink. Paper towel dispenser near front door not dispensing towels. CDI - manager replaced towels at bar sink and repaired dispenser near front door.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Onion slicer stored as clean with dried food debris present. CDI - manager relocated to dish are for cleaning. Ensure equipment is clean before storing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ranch and blue cheese dressings in pump dispensers placed into top of prep top unit at server station with temperatures of 52-53f. CDI - manager discarded. Pumps dispensers have been placed into top of prep unit which are too tall for the lid to fully close and the unit is directly under heated holding lamps. Ambient air temperature in the top of the unit with the pumps is 48f while the reach in portion of the unit underneath is 36f. Consider another method of dispensing ranch and blue cheese from this unit so that the unit can be fully closed in order to maintain products 41f or lower. Manager placed pre-portioned cups of dressing into unit for immediate use. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple spray bottles of various chemicals in back area and at server area with no labeling or identification. CDI - manager discarded. Ensure all chemicals are properly identified.

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. Flies present in back prep area. No method of preventing fly entry on back door which is main method delivery and trash removal. Contact PCO for service. EHS recommends installing pest barrier or mechanical fan on back door to prevent pest entry.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing gloves handling food with multiple bracelets on wrist. Remove jewelry from arms and wrists when handling food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food in the back area with no hair restraint.

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 bowl without handle used as scoop for fries at the line and portioning spoon laying inside of container of sauce with the handle submerged in the food in the walk in cooler.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Stacks of single service beverage napkins stored immediately adjacent to hand sink basin in server alley. Splash from hand wash visible on napkins. Store napkins away from the sink area to prevent contamination.

5-205.15 Maintain a plumbing system in good repair. Plummed water supply line for beverage brewers near ice machine with water leak from faucet area. Pooling water present on floor under faucet. Repair.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed chicken cooked to 145F and taken off the grill to be cooled. Employee did not use thermometer. CDI - chicken was heated to above 165F. Educated staff to always used thin probe thermometer to ensure final cook temp of 165F or higher is met.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, lettuce, sliced cheese, blue cheese were all between 47F and 50F at top of prep unit#1. Prep unit lids kept open during food prep, and heating lamps just above the unit warms the top of unit. Food items in bottom of unit were below 41F. CDI - items were discarded. Recommended using time as control for potentially hazardous items on top part of unit and bag of ice to keep food items cold.

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 2 pans of cooked chicken was tightly covered with plastic while cooling in the walk-in cooler. CDI - Pans of chicken were properly vented. Educated employee on proper cooling methods including properly venting hot food to allow for cold air circulation.