THE GARRETT

Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

1. *REPEAT VIOLATION* Washed and wet containers stacked on top of each other on shelving above 3 comp sink. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 2. Accumulation of dried food residue on and around the blade of table mounted can opener. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues. 3. Bottle of sauce stored in lettuce at prep line cooler. [CA]: Discontinue storing bottle of sauce in food.

Two food handler training certificates are expired. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Missing light shield above pizza boxes near dish machine. [CA]: [CA]: Provide light shields to ensure light bulbs are protected in areas where open food, clean equipment, utensils, and linens, or unwrapped single use articles are located.

1. *REPEAT VIOLATION* Accumulation of dark colored and pink grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning 2. Washed and wet containers stacked on top of each other on shelving above 3 comp sink. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Accumulation of brown and pink debris on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

1. Soiled wet wiping cloth stored on work sandwich station prep line cooler without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. 2. Sanitizer buckets at cook line and pizza station measured at 0 PPM of Quat sanitizer. Quat sanitizer dispenser at mop sink was dispensing 0 ppm of Quat sanitizer. [CA]: Sanitizer solution buckets shall contain at least 100ppm chlorine or 200ppm Quat sanitizer at all times. [COS]: Manager called technician to assess/repair dispenser during inspection. Specialist instructed Manager to set up sanitizer bucket with 100 ppm of Chlorine solution.

No consumer advisory provided for raw or undercooked foods. [CA]: Provide a Consumer Advisory disclosure and reminder for all food items that can be ordered raw or undercooked. -Owner shall notify the public by use of disclaimer and reminders by one of the following: brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. -Menu shall contain the following reminder message on one of the pages - "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions" -Menu shall have an asterisk (*) indicating which items are served raw/undercooked with the disclaimer at the bottom indicating what the asterisk means. Example message - "items are served raw or undercooked, or contain or may contain raw or undercooked ingredients."

1. Maximum water temperature at prep sink measured at 75F. Hot water valve at prep sink was not operational/providing hot water. [CA]: Provide at least 120F of hot water at prep sink. Repair/assess hot water valve as necessary to ensure it is operational at all times. 2. Maximum water temperature at hand sink at the bar station measured at 85F. [CA]: Provide at least 100F of warm water at all hand sinks (100F-108F for non-adjustable hand sinks).

At the pizza station, staff was assembling combination pizza with gloves on, handled raw beef, removed gloves, then directly touched cheese without washing hands prior. Staff then washed hands after placing the pizza in the oven to cook. No direct contamination observed. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands.

Drip leak from wastewater drain pipe at the bar's 2 compartment sink. 2 Compartment sink not actively used per Manager. [CA]: Repair drain pipe. Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Manager stated that technician was called today to assess/repair drain pipe.