M LOUNGE AND MAIN KITCHEN

Prep cooler next to stove top measured to have: -Meat loaf at 56F -Raw hamburger at 49F Cooler observed to have these items stocked above the fill line of cooler. Other items in cooler measured to be 41F and below (see measured observations) [CA] Keep PHFs at 41F and below for cold holding. Ensure cooler are not stocked pass fill lines to allow for effective cold holding. [COS] Per employee all items were just stocked in the last 30 minutes for lunch service. Extra hamburger meat and meatloaf was relocated to 2 door upright cooler near cookline.

Provide 6" splash guard for handwash station connected to prep area at cookline.

Hummus and cut tomatoes in ice bath near pizza oven measured to be 42F-43F. Containers of PHFs observed not be surround by ice and was sitting on top of ice bath. [CA] Ensure PHFs in ice baths are surrounded by ice and measure 41F and below. [COS] Both containers were pushed into ice.

Container of clams observed to be at front cookline without any tags. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. Shellstock may be removed from the container in which they are received and displayed on drained ice or held in a display container with source properly identified. [COS] Shellstock tags for clams were found in another cooler at Parcel. A copy of the tags shall be kept with other container of shellfish.

Containers of food observed to be stored on the floor of walk in freezers, walk in produce cooler, and dry storage room in back. [CA] Store foods at least 6" off of the ground to prevent cross contamination.

Handwash sink in back cookline and hand wash sink in front M Lounge service area missing paper towels. 3 other handwash sinks are located inside facility at prep area and front cookline and side room prep area[CA] Keep handwash sinks stocked with paper towels are all times. [COS] Paper towels were stocked by handwash sink for use.

1) Cooked chicken observed to be stored below raw ground beef. [CA] Keep ready to eat foods and produce stored above raw meat and animal products to prevent cross contamination. 2) Large bag of bulk grains observed to be stored open. [CA] Once bulk foods have been open keep foods in a container with a tight fitting lid to prevent cross contamination.

Flies observed at server area by M Lounge and by front cookline. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Upright dishwasher measured to rinse cycle of 140F at time of inspection. Thermometer was several times through dishwasher. [CA] Ensure untensils and wares reach 160F surface temperature for high temperature dishwasher. [SA] Dishes shall still be washed and rinsed in upright dishwasher. Dishes shall be brought to 3-compartment sink to be chemically sanitize in quat ammonia. Dispenser at 3-comp sink measured to dispenser 200ppm quat ammonia. Ensure dishes are submerged in sanitizer for at least 1 minute prior to air drying.

Thermometer observed to be broken for prep cooler by side prep area. [CA] Repair thermometer or provide an accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Flies observed by dishwashing area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Ice baths at cookline measured to have: -Cut tomatoes at 44F -Sliced turkey at 43F -Hummus at 45F -Sliced cheese at 45F Sides of containers observed to not be covered by ice. Per operator ice bath was stocked after breakfast and before lunch, within the last hour. [CA] Maintain PHFs at 41F and below for cold holding. Ensure when using ice bath, ice and water level sufficiently cover side of containers of PHFs to temperature. [COS] PHF containers were pushed into ice.

Upright dishwasher measured to have less than 160F rinse cycle. Thermometers on unit observed to measure rinse cycle around 120F. Active dishwashing observed at time of inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Multiple sinks were set up with quat ammonia measuring 200ppm to manually sanitize dishes. Facility may continue using dishwashing to wash and rinse dishes and shall manually sanitize dishes until dishwasher is repaired. Ensure utensils maintain contact with sanitizer solution for at least 1 minute for quat ammonia.

MAJOR: Sauces observed to be double contained in ice bath. Sauces measured to be: -Chipotle mayo at 52F -Ranch at 50F -Black garlic at 45F Sauces were just stocked in ice bath for lunch. MINOR: Rice in 1 door cookline prep cooler observed to be double contained and measured to be 45F. [CA] Maintain PHF at 41F and below for cold holding. Ensure ice bath is in direct contact with sides of container for effective cold holding. Ice level should raise to level of food inside container to effectively keep food cold. [COS] Sauce squeeze bottles were placed directly onto ice bath. Rice double container was removed and placed back in prep cooler. Other items in cooler measured to be 41F and below (see measured observations).

Employee observed to be handling raw chicken, changing gloves without washing hands and then going to handle salt and pepper seasoning directly in bulk container. [CA] Wash hands with soap and warm water for at least 20 seconds after handling raw meats prior to donning new gloves. Wear gloves is not a replacement for handwashing. [COS] Employee washed hands with soap and then donned new gloves. Salt was decanted into small bowl instead of dispensing directly from bulk container.