CLUTCH KITCHEN AND POURHOUSE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quay dispenser dispensing Quat sanitizer at 0ppm Quat. VR. Called for repair. Facility will make bleach based sanitizer until repaired. 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

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. Some oil bottles not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Multiple gnats coming up from floor drain in bar area. Contact pest control.

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. Some containers stacked on top of each other and not in an air drying manner.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Lemon squeezer paint chipping off. CDI - Discarded

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Wall fan in need of cleaning.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Mac and cheese thawing in sitting water.

4-501.11 Maintain equipment in good repair. Shelves in WIC rusted and in need of repair / replacement.

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. Fan 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. Bartender eating at bar. Eat in designated area. 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. Open cup of soda stored on top of coffee machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pico, lettuce, baked potato all recorded above 41F. CDI - Discarded. Suspected employees left food out during prep. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. ROP tuna not slit prior to thawing per instructions. Slit ROP tuna when thawing or remove from packaging. REPEAT.

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. Sugar scoop stored with handles in product.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Ceiling tiles missing near WIC. Provide.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light bulbs not shielded near salad flip top

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some food products in WIC not covered. Keep foods covered/wrapped when not in active cooling. CDI - Covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Knife soiled with food debris. CDI - Taken to dish machine and cleaned. 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 Blanched fries and wings not dated. CDI - Dated as PIC knew date of prep. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. ROP tuna was not slit during thawing process. Assure tuna is slit during thawing.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Colored cutting boards scarred and needs replacement, Replace

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. Handles of pans handing on green shelf in need of cleaning. Shelving in need of cleaning as well.

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 bar tender cutting orange with bare hands. CDI - Stopped and directed to discard orange, wash hands and don gloves. No points taken because kitchen staff has made great stride with glove use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 0ppm sanitizer. EcoLab called for repair. Facility will cease use and use 3 comp. Sink until repaired 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

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Disclosure missing. REPEAT. VR.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some fruit flies observed near 3 comp. Sink. Contact pest control.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Personal phone stored on bag of onions, Store in designated area only.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat dispenser recorded low chemical. CDI - Tubes adjusted and sanitizer recorded good. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salad cooler recorded high temps. On TCS foods. CDI- Unit knob was turned low, knob turned colder and temp. Dropped. CDI- Foods placed on TPHC to be discarded in an hour. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf No disclosure on menu. 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 Chicken wings and pasta cooling at room temp. CDI - Brought to WIC for cooling. 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 .

5-205.15 Maintain a plumbing system in good repair. Hot water at 3 comp. Sink cannot turn off. Water system can turn off with knob that switches from water to sanitizer. Repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 0ppm Bleach. Bucket was empty. CDI - Bucket re filled and machine primed. Three buckets of Quat sanitizer recorded <50ppm. CDI - Buckets exchanged with new Quat. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce and hard boiled eggs recorded above 41F, CDI - Discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 French dip meat recorded on day 8. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Add language ‘This item may be undercooked’ VR

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No Quat sanitizers 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. -Pf Mushrooms and diced tomatoes cooling incorrectly. Mushrooms on cooling rack at room temp. And tomatoes cooling in tub with lid on.CDI - Cooling adjusted. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No bleach strips on site. Obtain. VR. 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. Knife strip and gaskets in need of cleaning.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some fruit flies observed in back corner of kitchen

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One Employee not wearing hat/hair restraint. Wear hat or hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers observed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No bleach test strips on site. VR.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Delivery boxes of cheese and lettuce sitting in middle of kitchen when EHS arrived. Facility must immediately put TCS foods away. CDI- Placed in WIC to cool down. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Every single item in main flip top cooler is not holding temp. PIC and EHS discussed purchasing a new cooler last inspection. PIC stated he has been looking. Facility must resolve cold holding issues - highly recommend getting new unit as soon as possible. If cold holding is not resolved with the next few weeks an ITS will be issued. REPEAT. CDI= Foods discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Dry storage shelves and fan in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Every single item in main flip top cooler not recording at proper temp. Of 41F. CDI - Unit is not functioning. All foods discarded. PIC called for repair on site and to arrive later in the day. VR. Facility will replace unit as. REPEAT. 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 .

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 . Employee washed hands but did not use a paper towel barrier to turn faucet off. Re washed, CDI.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap container in one of the ladies rooms is out. CDI - Re filled.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Raw onions sitting on box next to hand-sink exposed to air/environmental contaminants. Keep food protected.

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 . Dicer on wall and other dicer had debris in grates. CDI- Cleaned and brought to dish machine.

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 Many food items in reach in cooler recorded above 41F (see chart). Suspect that reach in cooler is not working correctly as majority of food is out of temp. And WIC is working properly. PIC called for repair on cooler. VR. Use TPHC or ice baths until cooler repaired. REPEAT. This is 4th cold holding violation in a row. Facility must meet compliance or face an ITS permit action.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Carm. Onions and black bean salsa date exceeded 7 day window. CDI - Discarded.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Box of band aids stored on shelf above dish machine. CDI- Moved.

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. Oil bottles on top of grill in need of cleaning.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Low sanitizer recorded in Quat buckets. CDI - Re filled. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Scarred cutting boards observed. Replace with new ones. 4-501.11 Maintain equipment in good repair. Torn gaskets and damaged container.

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. Shelves, fryer machines, exterior of euipment, Fans in need of cleaning.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Lights on ceiling not shielded. Provide shield.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety CFPM Not on site.

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. Open personal drink stored on table.

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 . Raw beef, raw Philly, and raw chicken in reach in recorded above 41F. CDI - Discarded. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Low sanitizer bucket recorded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Obtain bleach strips. Quat strips expired. Obtain new Quat strips. VR.

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. Gaskets in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Bar dish sanitizer recorded at 0ppm. CDI- Machine primed and unit recorded 50ppm. REPEAT. Prime machine before doing dishes.

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 . Cole slaw and tomatoes recorded above 41F. REPEAT. Points not escalated due to improvement from last inspection. CDI- Food discarded.

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 Emoployee was prepping burgers without gloves on. CDI- Food discarded, employee washed hands and donned gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Bar dish machine recorded at 0ppm, CDI- Machine primed. REPEAT, Points. Not escalated because of improvement

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 . Multiple foods in prep top Recorded above 41F, Faciity was extremely busy and suspect some food was left out. However, unit may not be functioning to full capacity. Foods within range immediately placed on TPHC and will remain on TPHC until unit is repaired and PIC will call for repair. VR.

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 . Speed rack i of fries and wings cooling at room temp. CDI- Rolled into WIC for cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw shrimp thawing in standing water. CDI- Running water turned on

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 No written procedures on site, CDI- Given

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed bar dish machine not sanitizing. Facility will call EcoLab and use main dish machine in meantime. VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Standing dicer, wall dicer, and knives soiled with food debris. CDI- Cleaned on site

6-501.111 Keep the premises free of insects, rodents, and other pests. One cockroach inside container of gyro meat in flip top. Also noticed a small dead bug in the corner of bar floor. CDI- Gyro meat discarded. Monitor pest control

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Food stored on floor in WIC

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee sweater stored on rack of dry goods

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Standing water in bar handsink. CDI- Drained and cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items in flip top and WIC recorded above 41F (see chart). CDI- Discarded. 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 Wings and queso cooling at room temp. CDI- Cooling method adjusted.

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 Employee washed hands but did not use paper towels to turn faucet off. CDI- Explained proper way of hand washing. Employee re washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knife blades and dicer blades were soiled with food debris. CDI- Brought to dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Artichoke dip and lettuce recorded above 41F. CDI- Discarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Chemical bottle not labeled. CDI- Discarded.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor paint chipping in corner near mop sink. REPEAT

2-101.11 PIC shall be present during all hours of operation. -PF No CFPM present during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal styrofoam cup stored on drain board of a sink... Store in manner to prevent contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of flour stored on floor in dry goods area. Keep off floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Damaged can of tomato sauce not segregated. CDI- Segregated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hat/hair net while prepping food.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor paint in back is chipping.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal sweater stored on rack in back dry goods area.

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 Employee was prepping a Ready to eat wrap with bare hands. CDI- Stopped employee, directed to discard food, wash hands and don gloves. Do not touch any RTE foods with bare hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some plates soiled with food debris. CDI- Brought to dish machine. REPEAT. Improvement noted, points not escalated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food products in coolers recorded above 41F (see chart). Overstacked. Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menu does not have disclosure. REPEAT. VR.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermoter on site. VR.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observd some plates with food debris on food contact surface. CDI- Taken to dish machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Downstairs bar machine recorded a sanitizer concentration of 0ppm. CDI- PIC stated machine was not yet used today and after a priming, machine recorded correct strength

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory missing disclosure. Discussed this during transitional inspection and facility is in proccess of fixing. CDI.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking of plastic containers observed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Phone stored on drain board of prep sink.