ANDERSON'S RESTAURANT

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, then turn faucet off with bare hands. CDI Employee re washed hands and used paper towel to turn faucet off.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket and spray stored next to single use pie pans on two different shelves. CDI buckets and spray moved. 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 Observed raw chicken re cooling not cooling at a rate to achieve 41 in 4 hours. Plastic wrap removed to accelerate cooling rate. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in prep area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several sanitizing buckets with wiping cloths testing at 0 ppm chlorine sanitizer. CDI Buckets refilled with sanitizer testing at 50 ppm

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed metal single use pans stored properly with food contact side down, on a rusted shelf with debris. Resurface shelving or place easily cleanable barrier to store single use items on. 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. Observation: EHS observed build-up on the doors and handles of RICs. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observation: EHS observed the dumpster doors open during the inspection. EHS noted that the facility shares a dumpster with viva chicken. No increase in points this visit, shared dumpsters still must be individually maitained. Repeat

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. Observed walls and tiles extremely damaged inside the employee restroom. Repeat 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris and build up along the floors throughout, especially in dry storage closet. Clean with more frequency. Repeat

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. Observed multiple food items that are for personal use stored amongst customer product.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle stored on shelf with food items. CDI Spray bottle moved.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed metal single use pans stored properly with food contact side down, on a rusted shelf with debris. Resurface shelving or place easily cleanable barrier to store single use items on.

4-501.11 Maintain equipment in good repair. Observed laminate type material around the hand sink near the back door needing to be reattached/flush to surface of sink. Repeat. Observed rusting shelves in RIC. Resurface or 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. Observation: EHS observed build-up on the doors and handles of RICs. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observation: EHS observed the dumpster doors open during the inspection. EHS noted that the facility shares a dumpster with viva chicken.

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. Observed walls and tiles extremely damaged inside the employee restroom. Repeat 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris and build up along the floors throughout, especially in dry storage closet. Clean with more frequency.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee with gloves go from making wraps, to opening door of WIC, bring out a tray, and begin to prepare food again. CDI PIC was redirected to remove gloves, wash hands and don new gloves.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observation: EHS observed spray bottles of sanitizer with label no longer visible on spray bottle.CDI: Spray bottles labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet. Repeat

4-501.11 Maintain equipment in good repair. Observed laminate type material around the hand sink near the back door needing to be reattached/flush to surface of sink. 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. Observation: EHS observed build-up on the doors and handles of RICs.

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. Observed walls and tiles extremely damaged inside the employee restroom. Repeat 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris and build up along the floors throughout, especially in dry storage closet. Clean with more frequency.

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 food employee contacting RTE deli wraps with barehands. CDI - Wrap discarded, hand wash and new gloves were put on. 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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above RTE Lasagna and chopped peppers/onions. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple large metal pans, stored as clean, with food residue present on the food contact surfaces of the pans. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed baked chicken, cut cabbage, Alfredo sauce, and cooked turkey, all prepared on Friday (10/3) with no date marking. CDI - The proper date marking was added. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food with no head covering. CDI - Food employee put on hat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.

4-501.11 Maintain equipment in good repair. Observed laminate type material around the hand sink near the back door needing to be reattached/flush to surface of sink.

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. Observed walls and tiles extremely damaged inside the employee restroom.

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 Observed dented can stored with cans for service and not separated into a designated area. CDI - Dented can removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep table and under prep table on top of container. CDI - Wiping cloths were removed and replaced.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.

4-501.11 Maintain equipment in good repair. Observed laminate type material around the hand sink near the back door needing to be reattached to surface of sink.

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. Observed cracked and missing tiles throughout facility. Observed ceiling tiles heavily discolored and soiled and in need of replacement. Observed peeling paint in hallway across from bathroom. Missing grout in tiles. Missing tiles on walls behind equipment. Repeat

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observation: EHS observed a container of chicken dumplings in the RIC that had been cooling overnight. The item temped at 45F. CDI: Food employee voluntarily discarded the item. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observation: EHS observed spray bottles of sanitizer with no labels.CDI: Food employee labeled the sanitizer bottles. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observation: EHS observed hand soap stored above equipment and food products in the cooking kitchen dry storage and the upstairs dry storage. CDI: PIC corrected storage order. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observation: EHS observed two cans of raid bug spray in the kitchen. This is not approved for kitchen. CDI: PIC discarded the cans of raid.

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 Observation: EHS observed chicken dumplings cooling in the RIC with a tight fighting lid. Ensure that proper cooling methods are being used. CDI: PIC voluntarily discarded item and EHS provided education on cooling methods. 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 .

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. Observation: EHS observed working container of graham cracker crumbs in the kitchen that were not labeled. CDI: Food employee labeled the container of graham cracker crumbs.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observation: EHS observed several dead roaches behind equipment in the facility. Remove dead pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observation: EHS noted several gnats throughout the facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observation: EHS observed a wiping cloth stored in a sanitizer bucket with a concentration less than 50ppm. CDI: Food employee refreshed the sanitizer to the correct concentrations. REPEAT.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observation: EHS observed a utensil with the handle down in the graham cracker crumbs. CDI: Food employee moved the utensil so that the handle was facing up.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observation: EHS observed wet stacked dishes in the clean dish storage. CDI: PIC corrected the wet stacked dishes and education was provided. 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. Observation: EHS observed build-up on the shelves below the prep tables.

5-205.15 Maintain a plumbing system in good repair. Observation: EHS observed no cold water available at the hand washing sink near the restroom. PIC stated that the sink is going to be replaced soon.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observation: EHS observed the dumpster doors open during the inspection. EHS noted that the facility shares a dumpster with viva chicken.

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. Observed cracked and missing tiles throughout facility. Observed ceiling tiles heavily discolored and soiled and in need of replacement. Observed peeling paint in hallway across from bathroom. Missing grout in tiles. Missing tiles on walls behind equipment. Repeat

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sink blocked with multiple cardboard boxes, making the sink inaccessible. CDI - Boxes were moved to make the sink accessible.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw cuts of beef stored above RTE foods inside the WIC. Observed Mac-n-cheese mix containing raw egg stored above RTE meat sauce and pasta inside the RIC near the ovens. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed large containers of sugar(s) and flour with extremely faded labels, not legible. Containers should be re-labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep tables in between use. CDI - The wiping cloths were placed inside properly concentrated sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. Observed improvement, no point escalation.

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. Observed cracked and missing tiles throughout facility. Observed ceiling tiles heavily discolored and soiled and in need of replacement. Observed peeling paint in hallway across from bathroom. Missing grout in tiles. Repeat No point escalation, ongoing establishment project.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment could not provide signed documentation of employee responsibility to report FBI and symptoms. CDI - EHS emailed documentation to PIC and instructed all employees to sign. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Observed whole roast (5/11), blueberry compote (5/28), & Cherry Compote (5/29) held longer than 7 days. CDI - Food items were voluntarily discarded. Improvement observed, no point escalation. 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 .

3-501.15 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 Observed salad tightly wrapped cooling at a rate of 0.10F/min. Observed diced chicken cooling in closed container at a rate of 0.06F/min. CDI - All items were uncovered/vented to promote air flow and rapid 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping to-go orders with no head covering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pecan pie boxes stored on the floor. CDI - PIC will remove from the floor.

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. Observed cracked and missing tiles throughout facility. Observed ceiling tiles heavily discolored and soiled and in need of replacement. Observed peeling paint in hallway across from bathroom. Missing grout in tiles. Repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed less than 50ppm chlorine concentration in three comp sink. CDI PIC drained and refilled, added sanitizer. Tested at 100 ppm. 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

3-501.18 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 Observed multiple containers of gravy with no date marking. PIC stated item made on 11/22 and was going to be discarded today. Observed turkey with date mark of 11/21. CDI PIC voluntarily 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 .

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. Observed heavy debris on shelving throughout facility, especially where single use tin containers are stored. Observed heavy residue on RIC across from fryer on front of unit and handle. More frequent cleaning is required.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed accumulated debris on floors and splatter/buildup on wall surfaces around cooking equipment in need of cleaning. Clean and increase cleaning frequency to maintain clean. Repeat 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. Observed cracked and missing tiles throughout facility. Observed ceiling tiles heavily discolored and soiled and in need of replacement. Observed peeling paint in hallway across from bathroom. Missing grout in tiles. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food items stored throughout WIC. Designate one area for personal items, away from food items for customer. 4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed heavy grease build up on hood over fryer and cook tops next to three comp sink. Dripping along hood and fire suppression nozzles is accumulating. More frequent cleaning is required.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket with 0 ppm concentration of sanitizer. CDI PIC changed out and tested sanitizer to 100 ppm chlorine based sanitizer concentration.

5-501.17 Provide a covered waste bin in female restrooms. Provide covered waste bin because you have female employees.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed accumulated debris on floors and splatter/buildup on wall surfaces around cooking equipment and 3 compartment sink, pooling water near back right corner from washing floor, bathroom walls and floors, in need of cleaning. Clean and increase cleaning frequency to maintain clean. 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. Observed cracked and missing tiles throughout facility.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. - REPEAT - Observed heavy carbonization and dark encrusted buildup on exterior surfaces of some pans. Observed minor build up on shelving in WIC. Ensure more frequent cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed accumulated debris on floors and splatter/buildup on wall surfaces around cooking equipment and 3 compartment sink in need of cleaning. Clean and increase cleaning frequency to maintain clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef stored over fully cooked turkey in the walk in freezer. Items were wrapped in plastic wrap. CDI: Items reorganized.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer on site. VERIFICATION REQUIRED

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed chlorine sanitizer at 0ppm in buckets. CDI: Sanitizer properly made at 3-comp and then buckets were changed. REPEAT VIOLATION

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed heavy carbonization and dark encrusted buildup on exterior surfaces of some pans.REPEAT VIOLATION Previous violation corrected. Observed minor build up on shelving in refrigeration. Ensure more frequent cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed accumulated debris on floors and splatter/buildup on wall surfaces around cooking equipment in need of cleaning. Clean and increase cleaning frequency to maintain clean.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P - Observed employee handle bleach to make sanitizer buckets, change gloves without washing hands, and then don new gloves to continue prepping pecan pies. Wash hands before donning new gloves to prepare food after handling chemicals. - CDI - Education provided. Employee washed hands and changed gloves.

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. - Observed multiple dishes stored clean with food residue, grease-like residue, and black buildup on exterior surfaces of stacked pans. - CDI - Dishes moved the 3 compartment sink to be washed.

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. - REPEAT - Observed ham chubs in walk-in cooler lacking a thaw date when pulled from freezer. Date mark label indicates 11/27. - CDI - Education provided. PIC corrected date mark labels. - NOTE: No point escalation due to improvement in date marking noted overall.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed bottle of sanitizer labeled as Lysol. - CDI - PIC corrected label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed multiple boxes of Karo corn syrup stored directly on the ground in back hallway near exit. Do not store food directly on the ground.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed chlorine sanitizer read between 0-10ppm in sanitizer buckets. - CDI - PIC added bleach to correct the chlorine sanitizer concentration to 100ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

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 - Observed wooden rolling pin with large cracks. Replace rolling pin due to utensil no longer being smooth and easily cleanable.

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. - REPEAT - Observed damaged floor tiles in back area. Repair floor. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed accumulated debris on floors and splatter/buildup on wall surfaces around cooking equipment in need of cleaning. Clean and increase cleaning frequency to maintain clean.

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 . Observed pan of feta with date mark 8/2 and containers of house made ranch dressing with date mark 7/29. - CDI - discarded.

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 . Observed bulk bucket of ranch and pan of cooked chicken cooling in WIC tightly covered with wrap. CDI - uncovered to allow air flow. When cooling food, do not cover with wraps of lids until the food is fully cooled to 41f.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed heavy carbonization and dark encrusted buildup on exterior surfaces of large roasting pans stored as clean.

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. Observed various areas of damaged/cracked/missing floor and/or wall tiles, peeling wall surfacing, holes in wall tiles, missing ceiling tiles throughout. Repair. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulated debris on floors and splatter/buildup on wall surfaces around cooking equipment needs cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed tomatoes stored above ready to eat foods and bulk unwashed peppers stored above washed and ready to eat produce. CDI - unwashed produce relocated to bottom. Do not store unclean/unwashed produce above other foods in WIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open re-wrapped packages of american cheese in upright cooler with no date marking and open partially used gallon milk in cooler with no date marking. CDI - date marks applied as employee noted were opened previous day.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all in use sanitizer buckets holding wiping cloths with 0 ppm cl in solution. Buckets changed out with fresh cl sanitizer at proper concentration.

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. Observed buildup on non-food surfaces of various equipment items including shelving, exterior areas of fryers, some coolers, and more. Clean frequently to prevent buildup. REPEAT

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. Observed various areas of damaged/cracked/missing floor and/or wall tiles, peeling wall surfacing, holes in wall tiles, missing ceiling tiles throughout. Repair. REPEAT

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw pork sausage patties stored above prepared pancake batter in upright cooler. CDI - batter discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.

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 on date marking please visit: http://meck.co/FoodSafety. Observed open unsliced ham portion in WIC with no date marking and pan of cooked pasta in upright cooler with expire date marking 12/24. CDI - pasta discarded and ham date marked as it had been opened today.

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. Observed buildup on non-food surfaces of various equipment items including can opener holster, stand portions of countertop mixer, exterior areas of fryers and some shelving units. Clean frequently to prevent buildup. REPEAT

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. Observed various areas of damaged/cracked/missing floor and/or wall tiles, peeling wall surfacing, missing ceiling tiles throughout. Repair. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing ceiling light fixture cover in upstairs dry storage room. EHS unable to determine if light bulbs are shatter resistant. Ensure all lights above food or single service items are shatter proof. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee cell phones laying on prep table surfaces in lower and upper kitchens and on shelf mixed with dry storage items. Separate personal items including cell phones from food or food contact items.

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 Observed fruit salad cups containing melon cooling while tightly wrapped in a deep box in the walk in cooler. CDI: PIC laid cups out flat and placed ice packs on items. Product cooled appropriately based on rate. Observed hotel pan of salad cooling while tightly wrapped in the walk in cooler. Product was at 45F. Product was leaving facility in 15 min for a catering order. CDI: Item was made approximately 2 hours prior and would be served within the next hour. PIC added ice to the top of the product to rapidly cool the item during travel. Item was taken in an insulated bag that had been kept in the walk in cooler. EHS and PIC discussed proper cooling methods of items and that the ambient air can greatly affect items during prep. It is necessary to make sure that product is 41F and below before wrapping it tightly. EHS suggests preparing item first thing, and then placing it uncovered in the walk in cooler to cool until it must be taken for delivery.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with wiping cloths at 0ppm. CDI: Buckets were emptied as facility was cleaning up from the day.

4-501.11 Maintain equipment in good repair. Observed walk in cooler gasket is split.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris/build up in the utensil drawer at the prep table near the can storage. Ensure more frequent cleaning.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Observed some tile from behind the flat top downstairs is missing. Observed some ceiling tiles missing near hood. REPEAT VIOLATION Previous violations corrected.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed food protection manager certificate expired 3/7/2021. Per state memo, no points taken due to pandemic creating a lack of class availability.

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 employee flick a piece of ice into the machine with his bare hand. CDI: Employee directed to only use ice scoop to contact ice. Ice is used for cooling and the employee drinks only.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee get water from the handsink to calibrate thermometer. CDI: By instruction on handsink use.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat produce. CDI: Items reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon and raw sausage stored over vegetables in reach in cooler in lower kitchen. CDI: Items reorganized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3-comp sanitizer below 50ppm chlorine. CDI: Bleach was added and stirred to reach proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with minor food debris at bottom of blade. CDI: Slicer was cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed half pan with 2 hard boiled eggs cooked yesterday (per PIC) with no date mark. CDI: Eggs were date marked. Overall facility has a strong date marking system in place.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of beef stored on sheet pan on the floor. CDI: Product relocated to a rack.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed downstairs kitchen flooring is mid-repair. Grout and tiles have been cleaned and old grout scraped out for redoing the floors. Upstairs flooring was redone since last inspection. Observed some standing water in back right corner of downstairs kitchen. REPEAT VIOLATION Significant improvements have been made since last inspection. Points reduced.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap bottle at front hand washing sink to be empty. CDI: Bottle refilled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some boxes of single service items on floor in 2nd floor storage area.

4-501.11 Maintain equipment in good repair. Observed some rusted racks in reach in coolers. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids and doors open.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed some standing water in areas of floor upstairs near sink and downstairs near toaster. PIC has contracted someone to re-do the floors at the beginning of next year. REPEAT VIOLATION Points not increased due to PIC moving forward with repairing floor.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken on sheet pans stored above dumplings in walk in freezer. CDI: dumplings were relocated. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed some shelving in reach in coolers to be rusted.

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. Observed some missing/damaged grout on floor. REPEAT VIOLATION Some improvement from previous inspection.

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 Observed food employee wash hands and use same washed hands to turn sink knobs off. CDI/CBI- Education was given and hands were repeatedly re-washed during the inspection. 0 points.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P/3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Items rearranged during inspection. Also observed raw bacon and sausage stored over pie fillings and other RTE foods inside of 1 door unit adjacent to grill. Observed uncovered pie crust inside of walk in freezer. CDI- Food items were rearranged and pie crust was covered. REPEAT -1.5 points.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed soiled can opener blade stored as cleaned. CDI- can opener was placed in 3 comp sink. 0 points.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed salad cooling at a 0/min cooling rate. Facility prepped salad trays at 08:30 am and is to place a 12:30 discard out on it to be consumed by. Food employee stated that they will alert patrons to consume foods by 12:30 pm for best safety. -1.5 points.

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 Observed tightly wrapped salad tray cooling inside of walk in cooler. CDI- EHS poked holes in wrapping and explained importance of air flow when cooling. -.5 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repairing ceiling tile, replacing grout on floor throughout kitchen REPEAT -.5 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink upon arrival. CDI: Ice melted and employees educated on proper use of handsink. REPEAT VIOLATION

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Items rearranged during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on shelving in down stairs kitchen.

5-205.15 Maintain a plumbing system in good repair. Observed slow floor drain in water heater area.

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. Observed wall tiles damaged to right of walk in cooler and in downstairs dry storage closet. Observed some grout missing between floor tiles in downstairs kitchen near sink area. REPEAT VIOLATION Improvement from previous inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in the hand sink in the back kitchen. CDI- Advised PIC that dishes should be rinsed in three compartment sink.

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. Observed food build up on the floors in the kitchen. Observed missing grout in the floors in the back kitchen. Observed some ceiling tile damage in the back kitchen. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one during the time of the inspection with a food safety certification.

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 Observed a pan of cut melon in the walk in cooler cooling with tightly fitting wrappings. CDI- PIC removed wrappings to allow more air circulation for rapid cooling.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some missing grout in the floors in the back kitchen. PIC stated that floors will be repaired soon. Observed missing tiles in the ceiling. Suggest having tile replaced. REPEAT.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed ready to eat prepared salads stored below unwased produce in the walk in cooler. CDI- PIC rearranged items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a slicer stored clean with food debris. CDI- PIC moved blade to three compartment sink for cleaning. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed several burned out lights throughout the facility. PIC explained that new lights have been ordered and to be replaced the first of the year. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils and cooking pots with food buildup on them. CDI-All items seen with food buildup were brought to the 3-compartment sink to be properly washed, rinsed, and sanitized. REPEAT. *Retraining on washing, rinsing, and sanitizing of equipment is needed.*

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 Observed noodles cooling in the walk in cooler with a tightly wrapped cover. CDI-The coverings were removed to allow for the product to cool rapidly.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on the counters upon entrance to the kitchen. CDI-The cloths were removed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed water buildup on the inside of the tall reach in cooler. It could possibly be coming from a clogged condenser. Have repaired. *The shelves in the walk in cooler have been replaced. Not a repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the prep tables at the cook line. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming the plumbing below the 3-compartment sink. Have repaired.

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. Observed several burned out lights throughout the facility. Have replaced.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near entry. CDI-PIC provided paper towels at handsink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed wrapped pasta salad and wrapped coleslaw stored under 2 shelves of unwashed produce. CDI-PIC moved items to correct order.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed no active cleaning of utensils or equipment during inspection, through conversation it was stated by the PIC that utensils and equipment is only dipped in sanitizer in 3 compartment sink. CDI-PIC instructed to have contact time of 1-2 minutes for accurate sanitizing.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed sheet pan on top of trash can to store olive oil and spices during preparation of dressing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes throughout the facility on prep surfaces and shelves.

4-501.11 Maintain equipment in good repair. Observed rusting shelving throughout the facility. REPEAT

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris in the sanitizer compartment at the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on build up on shelving and in units throughout the facility. Observed lid for container with sticker on top after wash, rinse, sanitize.

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. Observed ceiling, wall, and floor damage throughout the facility. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed stairs above single use items with heavy amount of dust build up.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed non shielded light above single use items, lemon juice, and other goods in the downstairs area closet. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front area handsink blocked by a trashcan at time of inspection. Trash can was removed. Maintain clear access to all handsinks at all times.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single use pie trays stored on the floor of the upstairs storage area. Items were moved to a nearby table. Keep all clean/single use utensils stored at least 6 inches off of the floor.

4-501.11 Maintain equipment in good repair. Observed rusted storage racks in the upstairs portion of the restaurant used for storage of single use items.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. Dumpster is shared with adjacent buildings/restaurants. Doors were closed.

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. Observed ceiling, wall and floor damage throughout establishment.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a non-shielded light stored above single use items, lemon juice, and other goods in the downstairs area closet.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice from a drink cup in the front handsink. Ensure that drinks are not dumped in this sink and are disposed of in the three compartment sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken breast taken out of refrigeration for seasoning at temperatures higher than 45F. Facility should use smaller portions of chicken, such that not all of the product is used at once, reducing the time that the product is out of cold holding. Items were placed into the walk in cooler to rapidly chill down to 45F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple instances of wet wiping cloths stored outside of containers in the prep area. Items were returned by employees and EHS. Ensure that when wet wiping cloths are used that they are returned to sanitizer afterwards.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pots and pans in the clean dish area. Allow dishes to air dry after the wash/rinse/sanitize process.

4-501.11 Maintain equipment in good repair. Observed rusty, damaged and unused equipment in the kitchen area. Observed rust/damaged storage racks.

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. Observed floors, walls and ceilings of the kitchen areas heavily damaged

r3-302.11(A) Separate the different types of raw animal foods. -P Observed beef tips thawing underneath ground beef in the walk in cooler. Ensure that comminuted meat products, such as ground beef, are stored underneath whole or intact cuts of meat such as beef tips. CDI by employee rearranging items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabelled spray bottle of chemical sanitizer. Item labelled by employee. all other containers observed in-compliance.

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 Observed fruit salads cooling for 1 hour at 50F while tightly wrapped in plastic. Ensure that cooling foods are allowed ventilation for heat to escape. CDI by employee venting items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roach in the rear bathroom area. Facility has recent pest control receipts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked, metal pots and pans in the dish area. Ensure that dishes are allowed to air dry before storage.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of hinged container lids on the floor of the dry storage area. Single use items must be kept 6 inches off of the floor.

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. Observed floor damage in the upstairs area with exposed rock surface from concrete damage, observed ceiling damage around the hood vent apparatus.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several items on the floor of the walk in cooler. PIC stated that items were delivered prior this morning. Items were placed on a rack during inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cup lids stored on the floor in the upstairs area.

4-501.11 Maintain equipment in good repair. Observed rusty racks/shelving throughout storage areas.

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. Observed floors in the prep/kitchen area damaged, observed ceiling damage in kitchen area, observed wall/tile damage in the rear storage/bathroom area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on the exterior of several stacked mayonnaise buckets that are reused as food storage containers. Observed food debris left on the food slicer. Insure that the slicer is thoroughly cleaned after each use. Insure that sticker debris is removed from any storage containers. CDI by breakdown of the slicer and PIC instructing employees to remove sticker residue.

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 Observed large turkeys cooked and left to cool on prep surfaces. CDI by moving items to the walk in cooler to rapidly cool. When items are cooling and reach 135F, they must be put under temperature control measures to insure proper cooling time

4-501.11 Maintain equipment in good repair. Observed rusted storage racks throughout facility.

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. Observed floor/tile damage

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 Observed employee wash hands with gloves still on. CDI-HAd employee take the gloves off and properly wash hands then don new gloves on.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue buildup on the slicer, and chopper. CDI-Both items were taken apart and moved to the 3-compartment sink for wash, rinse and sanitizing.

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 Observed multiple containers of salad tightly covered at 63F. PIC explained that the salads were just prepped. CDI-All containers had the wrappings removed to allow for heat transfer while cooling. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth sitting on the counter. CDI-The cloth was removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed multiple boxes of to-go containers stored on the floor in the dry storage room on the second floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup in between cooking equipment under hood vents. Needs thorough cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored on food prep table. CDI- removed

2-301.15 Only wash hands in handwashing sink.-PF Observed food employee wash hands in 3 compartment sink. CDI- stopped ; directed to hand sink

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed boxes stored on top of hand sink. CDI- removed

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee working with raw chicken, place in oven and then come to temp bottom of pan of cooked vegetables thus contaminating the outside of the container. Observed another food employee, wearing gloves, place container in refrigeration then go to walk in and directly handle ready to eat foods. CDI- staff pulled together and icident explained in detail and where each went wrong and vegetables washed and container(ss) discarded.

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 Observed partially cooked mixed vegetables sitting on prep table cooling at 85 F. CDI- removed to refrigerator

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed facility still without food safety certified staff.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer no labeled with common name or ingredient . ie chlorine or QAC

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 Observed pulled pork cooling in refrigerator covered tightly. CDI- vented

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no staff have received food safety manager training/certification as of today. Repeat Violation

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw processed chicken on sheet tray stored over cooked ready to eat chili and chicken in freezer. CDI- re-organized

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in red bucket at 0 ppm chlorine and multple spray bottles of chlorine sanitizer at 10 ppm. CDI- re-mixed to 50 ppm

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed high volume of meat sauce cooling overnight in large metal pot with low surface area for cooling at 51 F that had not been removed since last night. CDI- discarded ; coling procedure changed

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no sanitizer solutions in buckets or spray bottles labeled. CDI- labeled

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 Observed high viscosity meat sauce cooling in low surface area to volume ratio in walk in cooler at 51 F after 12 hours. Cooling procedure changed to multiple high surface area metal pans

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed personal clothing hung over open container of single service utensils.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no staff employeed with food protection certification status.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on food prep table. CDI- removed; instruction provided

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P2-301.14 Wash hands after activities that contaminate them.-P Observed food employee use solied rag to wipe prespiration and return to apron belt. Observed food employee re-enter kitchen from outside without washing hands. CDI- Instruction provided

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple soiled utensils stored as clean and a slicer not properly cleaned from yesterday. CDI-removed to clean Observed soiled inside walls of ice machine. Repeat Violation VR

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed beef tips cooked yesterday, not date marked. CDI- date marked

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 Observed cut leafy greens and tomatoes cooling in walk in cooler at 60 F double wrapped, not vented . CDI- wrap removed

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloth on food prep surface, not in santiizer bucket.

4-502.13 Single-use and single-service articles may not be reused. Observed multiple ss containers cleaned for reuse.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with remains of a cucumber. CDI - cleaned and sanitized during inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled on interior left and back walls.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on chicken and dumplings. CDI - voluntarily discarded. 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 Observed expired foods in walk in cooler - cheese sauce 4-30, gravy 5-18, mozzarella cheese 5-23. CDI - all voluntarily 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. Observed floors in poor repair throughout. Observed chipped wall tile near walk in cooler. Observed loose corner guards at stairs from upper kitchen to lower kitchen.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC ewithout certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table next to pies which employee was preparing. CDI - discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled equipment stored as clean - slicer, can opener blade with dried food debris and soiled tea nozzles. CDI - all sent to be washed, rinsed, sanitized.

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. Observed no date marking on cooked beef tips from yesterday or feta cheese from Monday. CDI - dated.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Observed digital thin probe thermometer reading 56.7F in sanitizer actually 53.0F and 58.6F in sanitizer actually 55.0F. Appears to be about 3.5F too high. Try changing the battery. Other thermometers in facility were accurate but were not thin probe type. CDI - PIC will get new battery and meanwhile will use regular diameter thermometer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing pies without wearing beard guard.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three damp wiping cloths on in use prep tables and no sanitizer buckets set up.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed clean ice scoop being stored in crack of hinge of ice machine lid rather than in pan or scoop holder. This continues to be an issue.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed uncovered coffeew filters stored next to urns.

.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.Observed floors in poor repair throughout. Observed ceiling paint peeling above prep table in lower kitchen. Observed corner guards at stairs to lower kitchen have loosened and are showing large gaps.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no end caps on light shields in two fixtures in lkitchen, one upstairs, one downstairs.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken on two open sheet pans placed into freezer for cooling. Chicken was above RTE foods such as pie crusts. CDI - chicken moved to bottom shelves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of ice machine not clean to sight. CDI - cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw on prep table had reached 53F while being used. Keep cold, perhaps sit over pan of ice.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on feta cheese, ricotta cheese. CDI - dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed labels had worn off sanitizer bottles. Keep legible. CDI - relabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths sitting on countertop. CDI - removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoop stored in hinge of ice bin lid - usually kept in clean pan next to machine. CDI - cleaned, moved.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed coffee filters left on countertop uncovered.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed better cleaning needed at hand sink in kitchen.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors need better cleaning throughout. 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. Floors are in poor repair throughout.

2-102.12 Certified Food Protection Manager - C. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. Observed no certified food protection manager on site.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. Food shall be consumed, discarded or sold after 7 days when held at 41F or less or after 4 days if held at 42-45F. The day of preparation shall be counted as Day 1. Observed no date marking on several foods, including Ranch dressing, cheeses, sliced roast beef, hard boiled eggs, cut lettuce. CDI - all post dated since easy to identify based on food flow. Repeat violation.

2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERATE UNTIL 1/1/14 WITHOUT VALID PIC.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above.Observed chicken on prep table at 133 F. Had been removed from oven to pan and was to be placed back in oven.Had dropped below 135 F. Facility advised to decrease amount of time hot foods are left sitting. CDI-reheated; RecommendPlace back in oven to hold hot.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed cooked pasta 4 days out of date, and multiple TCS date mark applicable foods not date markedproperly. CDI-PIC discarded pasta, date marked others

3-501.15 Cooling MethodsRules require facility cool applicable TCS foods usinng proepr methods. Those methods discussed with PIC.Observed brown gravy cooling in high volume/surface area ratio plastic container on prep table, not under refigeration.Observed cooked chicken in walk in cooler cooling at 52 F tightly wrapped. CDI- gravy transferred to open shallow metal pan and cooked chicken uncovered.

6-501.13 Cleaning Floors, Dustless MethodsRules require floors be properly cleaned. Observed uncleaned areas of floor in lower kitchen.

2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification .CDI- through instruction

2-103.11 (M) Person in Charge-Duties2-201.11 Ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, CDI by instruction._

2-301.14 When to Wash2-301.14 Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils.Hands must be washed beforing donning gloves. Observed food employee handle uncovered beverage then handle food without washing hands or changing gloves.CDI- through instruction

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils4-601.11. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed ice machine to have excessive mold growth insde. VR for cleaning.

3-501.15 Cooling MethodsEnsure foods are cooled using proper methods. Observed premade salads cooling in walk in double wrapped containers at 56-65 F.CDI-cooling procedure changed.

4-502.11 (B) Good Repair and CalibrationEnsure food thermometers are in proper calibration.Observed one thermometer 4 F above calibration. CDI- recalibrated

6-501.111 Controlling Pests6-501.111 Ensure that the premises are maintained free of insects, rodents and other pests. Observed ants in empty food containers. CDI- ants removed ; containers cleaned

3-304.12 In-Use Utensils, Between-Use StorageEnsure in use utensils are stored properly between uses. Observed spoon stored on soiled cook unit surface. CDI- removed to clean pan.

6-201.11 Floors, Walls and Ceilings-CleanabilityEnsure all surfaces are easily cleanable and in good repair.Observed facility is older and showing a great deal of wear. Observed many areas of floor in need of repair.CDI- through instruction