12B - personal cleanliness 511-6-1.03(5)(g) - jewelry (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed 2 food employees with smart watches, while engaging in food preparation. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: The PIC had all food employees remove smart watches. 12C - wiping cloths: properly used and stored 511-6-1.04(4)(m) - wiping cloths, use limitation (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed wiping cloth in container at the espresso bar not fully submerged in a chemical sanitizer solution. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: The PIC immediately had a new sanitation container made with enough sanitizer to fully submerge the wiping cloth.

4-2A - food stored covered 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Several TCS food items were observed uncovered in the walk in cooler and reach in cooler units. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Note: All food items were immediately covered during the inspection. 8-2B - toxic substances properly identified, stored, used 511-6-1.07(6)(g) - chemical sanitizers, criteria (p) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Chlorine was observed in a sanitazer bucket with a concentration of more than 100ppm when tested with a Chemical Test kit. 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P. Note: Chlorine sanitizer was diluted with water until it registered between 50 - 100ppm.

2-2D - adequate handwashing facilities supplied & accessible 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed container full of water in the front food service hand sink, and observed a trash can to be fully blocking the handwashing sink next to the chicken batter prep station. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: The PIC immediately moved the trash can, and removed the container from the hand sink.

11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Cut tomatoes observed cooling while covered in walk in cooler. Prepped salad observed cooling while covered in a reach in cooling unit. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food Note: Cut tomatoes and prepped salad were uncovered during the inspection. 16B - plumbing installed; proper backflow devices 511-6-1.06(2)(e) - backflow prevention device, design standard (p) Points: 2 Corrected during inspection?: No Repeat: No Inspector Notes: Hose was observed attached to a faucet under the (3) compartment with a damaged backflow preventer. 511-6-1.06(2)(e) - Backflow Prevention Device, Design Standard (P) (e) Backflow Prevention Device, Design Standard. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. P. Note: Hose was disconnected from the faucet during the inspection. 17B - garbage/refuse properly disposed; facilities maintained 511-6-1.06(5)(q) - cleaning receptacles, in manner to prevent contamination and build-up (c) Points: 1 Corrected during inspection?: No Repeat: Yes Inspector Notes: Recycled grease container in dumpster area was observed with build-up of grease on top and around the container. This should be cleaned to prevent the attraction of insects and rodents. There was also trash and debris behind the dumpster area that needs to be cleaned. 1. Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles, and waste water shall be disposed of as specified under subsection (4)(e) of this Rule. 2. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

1-2B - certified food protection manager 511-6-1.03(3)(a) - food safety manager certification (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed no CFSM during inspection. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Note: The facility will need to have a CFSM in 60 days.

1-2B - certified food protection manager 511-6-1.03(3)(c) - certification documentation (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed no CFSM posted in public view of establishment. CFSM was posted out of view of the public. 511-6-1.03(3)(c) - Certification Documentation (Pf) 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. COS: The PIC immediately moved the CFSM to be posted in public view in the establishment.

14B - utensils, equipment and linens: properly stored, dried, handled 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed cleaned and sanitized dishes to not be properly drained of water and stacked on top of each other, preventing proper air-drying of utensils. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food. COS: The PIC immediately washed, rinsed, and sanitized all dishware along with unstacking dishes to ensure proper air-drying of utensils. Also, the PIC fully drained all dishware before air-drying. 17B - garbage/refuse properly disposed; facilities maintained 511-6-1.06(5)(o),(p) - using drain plugs; maintaining refuse areas (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed dumpster to be miss a drain plug. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Note: The facility will have this repaired immediately. 18 - insects, rodents, and animals not present 511-6-1.07(5)(k) - controlling pests (pf, c) Points: 3 Corrected during inspection?: No Repeat: No Inspector Notes: Observed both back doors to not be protected from entry from rodents and insects. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (iii) Solid, self-closing, tight-fitting doors. Note: The facility will have this repaired immediately to protect the facility from rodents and insects.

12B - personal cleanliness 511-6-1.03(5)(g) - jewelry (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed employee to be wearing a watch while actively preparing food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Employee voluntarily removed watch during the inspection. 12B - personal cleanliness 511-6-1.03(5)(i) - hair restraints (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed employee preparing food while not wearing and approved method of hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: Employee voluntarily placed a hair restraint on during the inspection.

4-1A - food separated and protected 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed cooked chicken and carton of buttermilk stored next to raw fish in RIC across from grill. Observed raw hamburger patties stored above raw fish in same RIC across from grill. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (III) Preparing each type of food at different times or in separate areas; (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC immediately arranged all foods so that cross contamination is prevented. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed heavy accumulation of mold-like substance on interior of ice machine (ice chute). Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC stated ice machine will be drained and cleaned at COB.

17D - adequate ventilation and lighting; designated areas used 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed employee drinks to be placed near food prep area. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC designated another area for employee cups to be stored.

12B - personal cleanliness 511-6-1.03(5)(i) - hair restraints (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed an employee preparing food while not wearing and approved method of hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: PIC voluntarily placed a hair restraint on during the inspection. 13A - posted: permit/inspection/choking poster/handwashing 511-6-1.02(1)(d) - displaying of the inspection report (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed inspection to not be placed where it can be easily seen by the public. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: PIC placed new inspection in proper location to be easily viewed.

6-1A - proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed food temperatures in cooler drawer underneath the oven in the main kitchen and the walk-in cooler to be higher than 41F. See temperature log. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: The PIC discarded all food in the cooler drawer and walk-in cooler. Also, the PIC has already submitted maintenance tickets to get these units repaired promptly.