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 foods found stored in walk-in cooler uncovered and subject to contamination. 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; COS: All uncovered foods were fully covered during the inspection. 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 encrusted material on can opener blade. (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: Inspectors discussed increasing cleaning frequency with PIC to prevent accumulation of food debris on blade. 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: Inspector observed several foods in the walk-in cooler to be above 41F during cold holding (see comments for specific foods). (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. P COS: Out of temperature foods were discarded by the PIC during the inspection. 10D - food properly labeled; original container 511-6-1.04(4)(d) - food storage containers identified with common name of food (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Food items in storage containers were not identified with the common name of the food item . (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC labeled food containers during inspection. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: Yes Inspector Notes: The vegetable preparation sink was missing a hot water faucet handle, only the cold water faucet handle was observed. Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair 17D - adequate ventilation and lighting; designated areas used 511-6-1.07(2)(i) - light bulbs, protective shielding (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Light bulbs in the main kitchen area were observed to have no shielding or covering. (i) Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

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: 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Note: Observed debris around both trash and recycle recpetacles. PIC to have the area swept.

14B - utensils, equipment and linens: properly stored, dried, handled 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several stacks of ceramic bowls stored above PTC facing up allowing potential overhead contamination. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (ii) Covered or inverted. Corrective Actions: PIC immediately moved ceramic bowls to a location that prevents overhead contamination. 17A - toilet facilities: properly constructed, supplied, cleaned 511-6-1.07(2)(l) - toilet rooms, enclosed (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed self-closing device on women's restroom door to be in disrepair preventing the door from properly self-closing. Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Corrective Actions: PIC stated appropriate personnel will be contacted and the self-closing device will be scheduled to be repaired once the inspection is concluded.

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.