ARTHUR'S/SOUTHPARK

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off faucet with bare hands after washing during inspection. CDI - PIC educated employee on proper handwashing. Employee re-washed hands. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored above RTE foods in WIC during inspection. CDI - PIC corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT Observed wrap in grab n go cooler, and cut lettuce in board prep holding above 41F during inspection. See temperature chart. CDI - Wrap voluntarily discarded. Cut lettuce had been placed in unit less than four hours prior to REHS discovery and placed in WIC to cool. Lettuce pan had been double stacked. REHS advised against this practice to encourage compliant cold holding temperatures. 3 pts. REHS observed vast improvement from previous inspection. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed various labels on food items in grab n go unit missing various ingredients. Addition of all aforementioned information necessary. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed various living and dead earwigs during inspection. More frequent or thorough pest control may be necessary. 0 pts.

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 REPEAT Observed various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC voluntarily discarded. 2 pts.

4-501.11 Maintain equipment in good repair. Observed top of oven in back prep area broken and out of commission during inspection. Repair, replacement, or removal necessary. 0 pts.

4-501.15 Operate a warewashing machine in accordance with the data plate. REPEAT Observed dish machine in disrepair and out of service. Dish machine is not able to be utilized until plumbing in facility is redone. Repair necessary. 1 pt.

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 cracked, chipped, and/or missing floor tiles throughout facility. Observed large hole in wall under back handsink, and small holes in walls throughout back prep area. Observed missing ceiling tile in dish pit area during inspection. Repair and/or replacement necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT Observed employee belongings being stored above and in conjunction with customer foods during inspection. CDI - PIC moved to appropriate location. 0.5 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce being stored above RTE hot dogs in WIC during inspection. Ensure all unwashed produce is stored in a manner that does not promote the contamination of RTE foods. 0 pts. 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 food debris caked on deli slicer during inspection. CDI - PIC cleaned during inspection. 0 pts. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken salad and cut lettuce miss cooling parameters during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Items voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various pans of cooked chicken holding below 135F during inspection. See temperature chart. CDI - Chicken reheated on the grill to over 165F. 0 pts. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in both grab n go units in coffee bar holding above 41F during inspection. See temperature chart. Ambient in grab n go 1 51F. Maintenance contacted during inspection. All out of temperature items voluntarily discarded. 72 hour VR required. Repeat. 3 pts. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 chicken salad cooling while in a deep, covered pan in WIC during inspection. Observed cut lettuce cooling while in a deep, covered plastic container in WIC during inspection. Both items missed cooling window. CDI - Both items voluntarily discarded. 0 pts. 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 .

6-404.11 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 heavily dented can being stored in conjunction with unadulterated cans during inspection. CDI - PIC segregated. 1 pt.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish machine in disrepair and out of use. PIC stated they are aware of the plumbing issue and have been searching for a company willing to take on repairs. Facility utilizes single service items for most dishes. All equipment and utensils w/r/s in three compartment sink. Repair necessary. Repeat. 1 pt.

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 food debris build up on bottom of RIFs during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. Repeat. 1 pt.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed all handsinks void of easily accessible trashcans during inspection. Ensure all handsinks are properly supplied an easily accessible waste receptacle. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods. 0 pts.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinsing dishes then placing as clean without sanitizing. CDI: Employee sanitized dishes in sink and surface sanitizer. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in prep top/unit on cook line above 41F. Ambient air of unit was 43F. According to PIC unit was flipped at 2pm. Items were placed in walk in freezer to cool. Facility will be temporarily using TPHC until unit is repaired. Observed food items in cooler at coffee bar above 41F. Ambient air of coolers was 41-50F. Items were voluntarily discarded. VERIFICATION REQUIRED. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed container of powdered cleaner being stored on shelving above clean dishes. CDI: Cleaner was relocated.

REPEAT 4-501.15 Operate a warewashing machine in accordance with the data plate. Observed out of order sign on dish machine. According to PIC they have had multiple repair companies come out to evaluate the plumbing issue. Facility is wash, rinse and sanitizing in 3 comp sink. Facility uses all single service for customer except for salad bowls. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without sink and surface test strips. VERIFICATION REQUIRED.

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. Observed build up of food debris in bottom of reach in coolers and reach in freezer. Clean as needed.

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 flooring and walls throughout facility in need of cleaning.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee washed hands for approximately 5 seconds then proceed to put on gloves. CDI: Food employee rewashed hands for 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 tuna salad and paninis cooling at a rate of 0.02F/min. Tuna salad was cooling in a container covered with Saran Wrap, panini were cooling inside prep unit. CDI: Tuna was uncovered and paninis were placed in walk in freezer. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen area near dish area and mop sink.

REPEAT 4-501.11 Maintain equipment in good repair. Observed one rusted shelving unit inside walk in cooler. Points remain same due to improvement.

REPEAT 4-501.15 Operate a warewashing machine in accordance with the data plate. Observed out of order sign on dish machine. According to PIC they have had multiple repair companies come out to evaluate the plumbing issue. Facility is wash, rinse and sanitizing in 3 comp sink. Facility uses all single service for customer except for salad bowls.

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 food debris build up in bottom of reach in coolers and freezers.

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 floor tiles near dish machine.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed two employees drink cups stored above food products.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open packages of frozen, raw beef stored above fully cooked chicken tenders in the reach-in freezer. CDI - Items were moved to the correct order.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed pest sticky tape hanging from the ceiling in areas above clean dishes and reach in coolers. CDI - Items were moved to a safe location.

10-DAY VERIFICATION REQUIRED 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed packaged trail mix with missing allergens. Package should include “tree nuts” and “peanuts” in the allergen label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the back kitchen area.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple wire storage shelves in the WIC that were less than 6" to the ground containing various produces.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with long beards and no restraints.

REPEAT 4-502.11(A) Maintain utensils in good repair. Observed rusty shelves in the walk-in cooler.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed an “out of order” high-temp dish machine due to the plumbing not working properly. Establishment has ordered a new pump system to repair the plumbing issue. Single service items are used for all dishes except salad bowls.

REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed a build up of rust and multiple spots where paint is chipping along the interior walls of the WIC. 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 an accumulation of food debris and spills on the floor of the WIC.

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 two quiches cooling in the WIC tightly wrapped in plastic wrap and stacked on top of one another. REPEAT. No escalation due to no increase in severity. CDI - Quiches unwrapped and unstacked. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - Observed multiple items, such as croutons and snack mix, available for patron grab and go at the cafe counter that were not provided with the net quantity of the contents or the address of the business. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed multiple wire storage shelves in the WIC that were less than 6" to the ground containing various produces. REPEAT.

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 boxes of single service cups stored directly on the ground of the dry storage hallway. REPEAT.

4-502.11(A) Maintain utensils in good repair. Observed rusty shelves in the walk-in cooler.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed a build up of rust and multiple spots where paint is chipping along the interior walls of the WIC. 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 an accumulation of food debris and spills on the floor of the WIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a bucket inside of the back kitchen handsink. CDI - Item was removed.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed molding strawberries in the walk-in cooler. CDI - Item was voluntarily 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 tomatoes and canned corn attempting to cool in the prep cooler. CDI - Items were moved to the reach-in cooler.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing ambient air thermometers in reach-in coolers.

REPEAT 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 10-DAY VERIFICATION REQUIRED 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed wrapped self-service Cookies, Croutons, Mixed Nuts, Trail Mix, Pretzels, Cakes, and Brownies with improper or missing allergen information.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several storage racks for food in the walk-in cooler that were 3” above the floor. Improvements made from previous inspection by only storing milk containers in boxes on these shelves.

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

REPEAT 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 a storage shelf for single service items by the check-out counter 4.5” above the floor. Improvements made from previous inspection by pushing all products deep within the shelf.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed badly rusting walk-in cooler shelves.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the front kitchen hand sink faucet.

6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed deeply cracked and missing tiles inside of the mop sink. Repeat. Observed chipping paint on the walls of the walk-in cooler.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee drink stored on a prep counter. CDI - Item was removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a large amount of microbial growth inside of the drink machine ice chute.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed wrapped self-service Cookies, Croutons, Mixed Nuts, Trail Mix, Pretzels, Cakes, and Brownies with no labels or allergen information. CDI - Items were moved behind the counter so that customers request to purchase.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the back kitchen area. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several storage racks for food in the walk-in cooler that were 3” above the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees with no hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food with bracelets on.

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 a storage shelf for single service items by the check-out counter 4.5” above the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep cuts and stains. 4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed a knife with a badly melted handle that will be difficult to clean.

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 build up on walls behind and around the dish area and on walls of the mop sink. Increase cleaning frequency to prevent buildup. Repeat. 6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed deeply cracked and missing tiles inside of the mop sink. Repeat. Observed chipping paint on the walls of the walk-in cooler.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can in front of back handwashing sink. -CDI- PIC removed. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE items such as cream cheese, cheese and wraps. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in WIC between 42-44F. Observed ambient air of WIC at 44F. Per PIC, issues with WIC started this morning and tech is coming out today to repair. -CDI- PIC moved all TCS items to freezer and other cold holding units. **3DAY VERIFICATION REQUIRED** **REPEAT** -3- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 several sauce containers in prep unit with no labels. Observed bottles of oil and water and grill and around prep areas with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dry storage area. Observed dead flying pests on pest strips/tape near dish machine area. **REPEAT** -2-

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 bottom of mop sink with numerous broken or missing tiles. Repair 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 build up on walls behind and around the dish area and on walls of the mop sink. Increase cleaning frequency to prevent buildup. **REPEAT** -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach quiche stored in the prep unit holding a temperature of 48F. Per PIC quiche was prepared that morning (less than 6 hours ago). CDI - quiche was moved to WIF to rapidly cool down to 41F. - 1.5 - REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats in back kitchen area with largest concentration near dish machine. Continue to be vigilant with pest control to minimize numbers. - 1 -

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 bottom of mop sink with numerous broken or missing tiles. Repair 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 build up on walls behind and around the dish area and on walls of the mop sink. Increase cleaning frequency to prevent buildup. - 1 - 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. Observed raw salmon stored above ready to eat cheese inside of walk in cooler. No contamination occurred. PIC stated salmon was for an employee meal. CDI- Salmon was separated and placed in another area to prevent any possible contamination to occur. C 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 cutting boards, metal pans and squeeze bottle containers with build up and labels left attached from previous uses. CDI- Pans and squeeze bottles were moved to dish area to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese stored in the prep unit above fill line holding a temperature of 45F. Cheese was broken down in to smaller portions and moved to walk in unit to cool below temperature threshold.

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 items prepared days prior inside of the prep unit without dates listed on the containers. Items include quiche and turkey. CDI- Labeled during the inspection.

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 tuna in walk in cooler attempting to cool with plastic cling wrap attached. Ensure that foods are proper vented to allow heat to disperse from foods at a faster rate. CDI- Vented tuna during the inspection.

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 container of oil intwo other containers in front of house kitchen area not labeled with the common name of contents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towels not stored in sanitizer bucket. Once wet, cleaning towels used to sanitize after cleaning surfaces must be stored in clean sanitizing solution; once soiled, these must be put into container to be washed.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Provide thermo label or max/min thermometer for high temp dish machine.

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. Side of equipment, hand wash area, and shelving had build up left attached.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. 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 cleaning needed in back of kitchen on walls and floors throughout. Observed damaged tile in can wash area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed burgers and chicken breast hot held on the grill at around 120F.CDI- Both items were reheated past 165F during the inspection.

4-501.11 Maintain equipment in good repair. Prep unit bottom beside the grill is ponding water.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. 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 cleaning needed in back of kitchen on walls, floors throughout. Observed damaged tile in can wash area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed another employee recontaminate their hands by turning the faucet off with their bare hands. No escalation in points due to improvement.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a box stored in hand washing sink in back kitchen area.Hand washing sinks shall be accessible at all times. Box removed from sink and PIC reminded to keep hand washing sinks accessible.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored above ready to eat quiche. Observed shelled eggs stored above ready to eat vegetables. CDI- Foods were reorganized during the inspection by person in charge. No contamination observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with build up attached. PIC stated that slicer is no longer used. REHS instructed PIC to clean and cover the slicer or remove from facility to prevent possible loss of points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed burger hot held at 127F and fries at 125F. CDI- Burgers were reheated during the inspection. Fries discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods on the line holding above 41F. Observed sliced cheese inside of prep unit holding at 43F and 45F. Cheese was moved to walk in unit to cool.

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 container of oil and two other containers in front of house kitchen area not labeled with the common name of contents. Label secondary containers.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Provide thermo label or max/min thermometer for high temp dish machine.

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. Side of equipment and shelving had build up attached.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. 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 cleaning needed in back of kitchen on walls, floors throughout. Observed damaged tile in can wash area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee preparing food with gloves on, move trash can with gloves on and went to prepare food with only a glove change in between. Employee was stopped before and asked to wash hands. CDI- Educated, followed by proper hand washing. Observed another employee recontaminate their hands by turning the faucet off with their bare hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods on the line holding above 41F. Foods include black bean-corn-tomato mix and ranch dressing containing buttermilk. Items were moved to walk in cooler to be brought below temperature threshold. Ensure that smaller squeeze bottles are used inside of the prep unit and that bottles are returning to the prep unit in between uses.

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 items prepared days prior inside of the prep unit without dates listed on the containers. CDI- Labeled during the inspection.

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 quiche in walk in cooler attempting to cool with plastic cling wrap attached. Ensure that foods are proper vented to allow heat to disperse from foods. CDI- Vented quiche during the inspection.

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 container of oil in front of house kitchen area not labeled. Label secondary containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in back kitchen area by the soda area. Continue to be vigilant in efforts to effectively control pests.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. 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 cleaning needed in back of kitchen on walls, floors throughout. Observed damaged tile in can wash area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed sanitizer not reading at proper strength in buckets. CDI by remixing to 100ppm chlorine.

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 cheeses, etc. in walk-in refrigerator labeled with day only, not month and day. CDI by adding month to labels.

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 tuna salad in reach-in refrigerator in back of kitchen that was 49F, tightly covered with saran wrap. CDI by loosening wrap to allow for proper cooling.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Assure that thermometers are properly located in all refrigeration units so that they may measure temperatures in the warmest place in the units (by door) and so that they may be easily seen. When units are opened, they need to be monitored such that if the thermometer(s) are not within view that they are checked for the presence and proper location within any and all refrigeration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Store containers of water/beverages off of floor, at least 6 inches above floor level - REPEAT. Move storage shelf in beverage area such that it is at least 6 inches above floor surface to facilitate cleaning and to preclude splash from mopping, etc.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed numerous food service employees with no hair restraints; if employees have beards, beard guards must be worn as well.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towels not stored in labeled sanitizer bucket. Once wet, cleaning towels used to sanitize after cleaning surfaces must be stored in clean sanitizing solution; once soiled, these must be put into container to be washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of utensils on shelves in back of kitchen stacked wet; these must be allowed to thoroughly air dried prior to stacking. CDI by un-stacking and placing in single rows to allow for air-drying.

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. REPEAT. Observed cups at cash register area with all plastic sleeves pushed down to bottom cup in stack so that customer mouth contact area was exposed to coughs, sneezes, dust, etc. CDI by pulling plastic sleeves up to protect customer mouth contact surfaces.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed base of cabinet near soda dispenser to be heavily damaged and in need of replacement with marine hardwood and laminate covering.

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. Metal shelves in walk-in refrigerator had a good deal of mildew on them; these must be cleaned with a much greater frequency such that this debris is not allowed to grow. REPEAT.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. 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 cleaning needed in back of kitchen on walls, floors. Need to re-work areas in rear of kitchen/storage to complete drywall, ceiling where these surfaces were removed when pipe burst. This is a repeat issue and has been in evidence for several months.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment did not have a written procedure for employees to follow when responding to vomiting and diarrheal. Written vomitus and diarrheal clean up plan left with PIC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee preparing food with gloves on, move trash can with gloves on and went to prepare food. Employee was stopped before preparing any food, educated on hand washing (when and where). Employee removed gloves, washed hands, don gloves and continued food preparation.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bucket stored in hand washing sink in back kitchen area.Hand washing sinks shall be accessible at all times! Bucket removed from sink and PIC reminded to keep hand washing sinks accessible.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed container of bacon uncovered in refrigeration unit with no doors that is being used as a storage area. Keep food product covered during storage. Bacon covered at time of inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cutting board and underside of cutting board on prep line refrigeration unit soiled. Observed bowls and containers in back kitchen area soiled and greasy. Observed ice guard within ice machine and the interior of ice machine soiled. Cutting board and prep line refrigeration unit was being cleaned at time of inspection. Soiled and greasy utensil pulled and placed at dish machine area to be washed, rinsed and sanitize. Ice guard within ice machine removed and taken to dish washing area to be clean Observed prep sink soiled; corners and faucet fixtures. Thoroughly clean prep sink.Prep sink was being cleaned at time of write up of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of tuna salad in walk-in cooler 47F. PIC placed tuna salad on sheet pan and placed in walk-in freezer to allow proper cooling. CDI 38F.

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 container of oil and sugar bin in back kitchen area not labeled. Label oil bottle and sugar bin.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach in back kitchen area. Have establishment exterminated.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed opened boxes of food products stored on the floor in wal-in freezer under shelving. No food storage on the floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small container with no handle stored in spice container. Use utensil with handle to dispense food products.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensil shelving and storage area soiled. Thoroughly clean all utensil shelving and storage area

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. Store single service articles inverted down or leave in sleeving. Observed single service articles not properly stored.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed entrance ramp to walk-in cooler damaged. Observed floor paneling in walk-in freezer coming up. Repair entrance ramp and floor to walk-in cooler to NSF/ANSIS standards. Observed rotten/damaged shelving in cabinet area at customer drink dispenser area.

4-204.113 Warewashing machines shall be provided with an easily accessible and readable data plate. Replace data plate on dish washer. Data plate on dish machine can not be read. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Provide lactic acid sanitizer test strips. 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Provide thermo label or max/min thermometer for high temp dish machine. Thoroughly clean interior of dish machine and three compartment sink

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. Thoroughly clean shelving in walk-in cooler and reach-in refrigeration unit. Clean gaskets on refrigeration unit. DEtail clean all equipment on grill line. Thoroughly clean in back kitchen area. Clean ovens.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. 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. Clean floors, walls and ceiling throughout entire establishment. Replace broken/damaged floor tiles in can wash area. Regrout floor in back kitchen area. Replace water stained ceiling tiles and porous ceiling tiles in back kitchen area.

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. Provide a designated area so employee can store personal items(coats, food, drinks). Observed employees personal items stored throughout on front line and back kitchen area

Provide written procedures for a vomit/diarrhea spill kit. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety

Label working container (oil, vinegar). 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.

4-501.11 Maintain equipment in good repair. Observed damaged cabinet under drink machine.

Provide temperature measuring device aside from the one on dish machine.

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 debris/build up inside prep coolers.

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 stained ceiling tiles in prep and storage areas. Observed floors needing to be cleaned throughout.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in back kitchen area. CDI - Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in back kitchen area. CDI - Paper towels provided. - 1 -

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight orange/pink build up on inside of ice machine. Clean as needed to avoid contamination. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding at 108-120F in vat of water on grill top. CDI - Items rapidly reheated to at least 165F before being placed back into hot holding. - 1.5 -

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 cantaloupe, various sliced deli meats, and quiche tightly covered while cooling in various coolers. Observed lettuce, various sliced deli meats, and roasted corn and bean mix cooling in prep tops. CDI - All items uncovered and placed in to reach in cooler, walk in cooler, and/or walk in freezer to be rapidly cooled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed few squeeze bottles of oil without labels. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hats in areas where food is being prepped. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout kitchen area. CDI - PIC moved wet wiping cloths to sanitizer container. - REPEAT - 1 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight buildup on walk in cooler shelving. Observed cleaning needed to the inside of reach in units, food debris present. - 0 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink without lid and straw. Keep drinks located below and away from food and food contact surfaces, and make sure they have a lid and a straw. CDI by discarding drink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in buckets with no reading on it; must maintain sanitizer at 50-100 ppm CL2. CDI by re-mixing solution to proper strength. 4-501.113 Mechanical Warewashing Equipment, Sanitization Pressure - C Observed pressure gauge not showing proper pressure during wash/sanitize cycle. Get repair person out to make repairs and I will return to see correction made.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut tomatoes and cut lettuce in prep cooler at 43F; must be put into walk-in cooler to properly cool to 41F or below prior to placing into prep cooler. Prep cooler is not a cooling unit but is rather a holding unit. CDI by removing items to properly cool.

7-201.11 Store toxic materials to avoid contamination. -P Observed aerosols stored in cabinet close to glassware. Store below and away from any food related items. CDI by moving cans.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fly traps in drying area near clean containers. Saw numerous small flies on these traps. Need to clean floor drains at least weekly and dispose of unnecessary papers and other items. Slime in floor drains is excellent place for fly breeding. Most fly traps are not intended to indoor use where people occupy; fly traps removed for the most part; need to remove 2 more. Read directions and use/do not use accordingly.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping towels stored on counters and in buckets without sanitizing solution. Only clean dry wiping cloths may be stored outside of sanitizing solutions. Label all buckets and store wet clean wiping towels in clean sanitizing solution at proper strength.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink by prep sink. CDI, PIC placed roll of paper towels at sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed old food debris on deli slicer. PIC states slicer is broken down and washed, rinsed and sanitized after each use. Slicer is used every day. EHS advised PIC to ensure all parts that touch blade be thoroughly washed, rinsed and sanitized. CDI, slicer removed for cleaning.

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 tuna and chicken salad with no date mark. PIC states food was prepared the previous day. EHS explained to PIC that ready to eat foods that are held more than 24 hours shall be date marked. CDI, items date marked by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fly traps in drying area near clean containers. PIC states there are no problems with pests at the moment and commercial exterminator comes every month. CDI, fly traps removed.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed faucet at 3 comp sink leaking. Unable to turn off water. PIC states majority of utensils and containers are cleaned at high temp dishwasher. EHS advised PIC to have faucet fixed as it is needed to clean slicer. PIC will place a service request.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. EHS dish temperature plate measured below 160F when high temperature dish machine was ran during the first two attempts. On the third attempt the machine came up to temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut cantaloupe and cut lettuce cold holding above 41F, refer to temperature chart above. CDI, cut lettuce and cantaloupe moved to walk in cooler to rapidly chill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies near dish machine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened bag of lettuce stored on top of clean lettuce in prep top. CDI, bag of lettuce was removed off clean lettuce and lettuce that bag was touching was voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes stored in 0 ppm chlorine water.

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 oil leakage on floor where dry storage is stored. Observed ceiling staining where dry storage is housed. Observed ceiling stain near reach in refrigeration unit near dish machine. Observed general cleaning needed to walls and ceilings throughout facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed four containers of chicken (115-125F) and one soup (127F). CDI- An employee reheated the items to at least 165F. See temp chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed diced tomatoes, tuna salad, chicken salad, and slaw all at 43F. CDI- PIC was able to place the items on a 4 hr TPHC. 3-7PM, to be discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- 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 tuna salad, chicken salad, diced tomatoes, and slaw all prepared yesterday according to the PIC. EHS observed all other containers of the same food with a 12/13 date. PIC writes the date on plastic wrap. CDI- PIC was able to properly date mark the items.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one large adult roach in back storage area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees with watches on the wrist and preparing RET foods. Observed employees with beards preparing RTE foods however not wearing a proper guards.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a few boxes of paper goods stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cooking equipment and cold holding equipment with food debris and grease residue build up.

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 floors and walls of hard to reach areas in need of cleaning due to food debris and grease residue. Hard to reach areas are underneath and behind equipment.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burger patties being stored over ready to eat sauce containers in reach in 1 door unit near hot hold station. CDI- foods were rearranged as needed. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepped roast beef, ham, cheese and chili in walk in cooler>41 degrees. Ambient air of walk in cooler was 39-40 degrees. Also observed potatoes salad and fruit cups cold holding >41 degrees along customer service cold hold unit. Pic made contact to refrigerator repair operator to have walk in cooler serviced ASAP. All foods that were cooling were moved to the freezer to cool and placed in adequate cold hold storage. Fruit cups and potatoes salad were discarded voluntarily and PIC stated that outside display case will not be used for the storage of TCS foods moving forward. Will make a return visit to check on compliance of this issue. 0 points due to this being the first cold hold violation since the new cold hold rule took effect 1/1/19.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf PIC stated that they receive their baked deserts from a permitted establishment close by. No receipt or ingredient list was left onsite by the establishment that dropped the deserts off. informed PIC that the original ingredient list/purchase invoice will need to be validated and onsite before servicing baked goods to patrons. Will make a return visit to check validation of food items. - 1 point. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label oil containers. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C/4-501.12 Cutting Surfaces - C Freezer condenser contained heavy amounts of ice buildup. This was due to a damaged condenser unit in the freezer. Also observed cutting boards along prep areas heavily stained, not smooth and easily cleanable. Resurface or replace cutting boards and repair leaking condenser unit in the freezer. REPEAT - 2 points.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C Dish machine is a hot water sanitizing machine but is not dispensing detergent during the wash cycle. Utensil wash is not being done adequately due to these complications. (Wash properly). PIC contacted dish machine provider for servicing. Facility will use 3 comp sink until unit is serviced. 0 points.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed several food employees prepping food with gloved hands, going in and out of the kitchen with gloved hands and returning to prep foods without changing gloves and washing hands in between. CDI- talked with PIC and he coached staff about glove changing and hand washing. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cole-slaw, provolone cheese, lettuce and the ambient air of the reach in cold hold 1 door unit were >50 degrees. CDI/VR- Foods were placed in freezer to aggressively cool. Will return in 10 days to check compliance of this unit. Refrain from using until servicing is done. REPEAT 3 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 Diced tomatoes were cooling in dense containers fully wrapped, burgers were cooling inside of a dense metal container along the 1 door reach in cooler. CDI- foods were moved to the freezer to aggressively cool. REPEAT. Adjust violation or risk being placed on risk control plan for this violation moving forward. -1 point.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food boxes stored directly under the damaged condenser unit in the freezer contained ice buildup. Refrain from storing foods in any areas prone to any possible contamination. 0 points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed./2-402.11 Effectiveness-Hair Restraints - C Observed food employees with wrist accessories on. Also observed food employee with no hair restraint on. REPEAT -.5 points. Adjust violation or risk losing full points moving forward.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple chlorine sanitizer buckets were measuring less than 50 ppm when checked. CDI- Sanitizer was remixed to adequate concentration levels.

4-502.13 Single-use and single-service articles may not be reused./4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Mayonnaise containers were being washed and stored with clean dish storage for reuse. Also observed single service cups near cash register being stored exposed without a protective barrier. -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C/4-501.12 Cutting Surfaces - C Freezer condenser contained heavy amounts of ice buildup. Ice formation was starting to form on food boxes located under the damaged condenser unit. Also observed cutting boards along prep areas not smooth and easily cleanable. Resurface or replace cutting boards and repair leaking condenser unit in the freezer.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat foods in the walk in cooler. CDI- PIC was educated and foods were rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with rusted blade. CDI- PIC stated that they will replace the can-opener and not use it for servicing any longer.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed grilled chicken breast fail to reach reheat temperature in 2 hours. CDI discarded. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Hot dogs, Housemade ranch, and catered sandwiches were being stored in the cold hold unit flip top and reach in above 45 degrees. Creamers were storing in ice bath above 45 degrees also. CDI- Hot dogs and housemade ranch were placed in the freezer to aggressively cool, creamers were discarded and catered sandwiches were put on tphc until foods were delivered within 4 hours. General Comment** Facility has elected to go on tphc for catered sandwiches., Informed them of guidelines when doing tphc and emailed a blank template to use for documenting the process.

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 Several foods were cooling with plastic wrapping still covering food. CDI- plastic wrapping was removed and foods were placed in the walk in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils./2-303.11 Prohibition-Jewelry - C Observed food employees lacking hats and wearing watches.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on the interior of the cold hold unit along racks, clean exterior of grill station. General Comment: Facility is using large trash can shaped container as a storage bin for sugar. Ensure that food contact surface containers are not cleaned in the mop sink. Recommend down-sizing utensil size to what can only fit in the basin of a 3 comp sink.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed minestrone, potato soup, and chicken gumbo failed to reach reheat temperature in 2 hours. CDI discarded.

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 boiled eggs, quiche slices , and caesar dressing with no date labels. CDI labeled products.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed two containers of mixed fruit without labels and allergen information missing from potato salad containing eggs. 10 day verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with food debris on blade. CDI PIC broke equipment down to wash.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer at greater than 200 ppm chlorine . CDI diluted sanitizer to proper concentration. Repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris around and on nonfood surfaces of prep units.

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 missing tiles in canwash. -0 points-

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 boiled eggs received in 5 galloon buckets open with no date marking . PiC states these last one week . Temperature 44 degrees max hold time 4 days . CDI discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer at greater than 200 ppm chlorine. CDI diluted to 100 ppm chlorine .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris in seams of gaskets on front prep units.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer , can opener, and several pans in stored as clean with visible food debris. CDI took to rewash . Repeat violation

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 burgers cooled from last night at 60 degrees in prep unit . CDI discarded. Observed chciken salad cooling at insufficient rate to meet cooling parameters. CDI changed cooling method.

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 chicken salad cooling in too great of volume and tightly covered . CDI advised to swtich to shallower pan and create more surface area and proper cooling was achieved.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed eclair, cheesecake and two fruit cups with no list of ingredient labels all other products labeled . -0 points-

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 walls and ceiling to right of rear door in need of cleaning. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food debris and pans stored as clean with food debris . CDI all taken to rewash.

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 feta cheese opened with no date marks PIC unable to determine when product was opened. CDI discarded. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous squeeze bottles on front line with no product labels.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit 1 in need of replacement or resurfacing. 4-501.11 Maintain equipment in good repair. Observed two gaskets on prep units in need of replacement.

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 wall behind dishwasher in need of cleaning. 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 tiles at can wash in need of replacement.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a digital thermometer with visible food debris on the probe while not in use. CDI- thermometer was cleaned.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken filets and chili that were served on a previous day hot holding on the edge of the grill below 135F (see chart). CDI- instructed PIC to reheat foods that were served on a previous day to at least 165F prior to serving the food to customers.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 2 quat sanitizer bottles with concentrations greater than 400ppm. The solution in the spray bottles was a bright pink color indicating the solution was not diluted with water. CDI- bottles were emptied and refilled to a proper concentration.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 food service employees not wearing hair restraints. Minor improvements made since last inspection.

4-501.11 Maintain equipment in good repair. Observed water leaking from the bottom of the ice machine. PIC indicated repair technicians were currently working on the machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the fryers. Improvements made to non food contact surface cleanliness since last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken filets hot holding on the grill top below 135F (see chart). CDI- instructed employee to reheat chicken to above 165F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 4 employees working with food without hair restraints on.

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 a metal pan (no handle) being used as a scoop and stored in a sugar container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the side and back of the flat top grill and on some shelving in the flip top reach in coolers along the prep. line.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI food safety certification.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one chlorine sanitizer bucket at 0ppm concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelving in the reach in cooler nearest the deli slicer.

5-205.15 Maintain a plumbing system in good repair. Observed the hand sink nearest the grill not draining and the soda machine with fluid leaking from the plumbing lines.

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. Observed debris accumulation on the walls around the mop sink.

3-304.15 (A) Gloves, Use Limitation - P Single use gloves shall be used for only one task such as working with ready to eat food or working with raw animal food. Observed employee placing raw steak onto the grill and then handling buns without changing gloves in-between. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer with minor debris accumulation on the back side of the blade. CDI- item set aside for recleaning. Improvements made since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items in flip top coolers above 45F (see chart). Most of these items were double panned. CDI- Foods were relocated to the walk in cooler for cooling.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed several food items such as brownies, cookies, pasta salad, potato salad, etc. that are packaged on the premises and do not contain allergen information on the labels. VR within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 employees working with food and not wearing hair restraints.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed the facility using quat in spray bottles for sanitizing without a test kit on site. VR within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the fry heat lamps, on the back and top of the fryers, on the top of the grill, and around the outsides of the panini presses.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one carton of eggs stored directly over tortilla shells in the walk in cooler. CDI- eggs relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener with dried debris on the blade and a deli slicer stored clean with debris accumulation behind the blade. CDI- items set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 bleach sanitizer buckets at 0ppm chlorine concentration. CDI- buckets were emptied and refilled at the proper concentration.

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 one container of chili opened on 10/6 not datemarked and one gallon of milk opened on 10/4 not dated. CDI- items datemarked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 chemical spray bottles not labeled. CDI- labels added.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees working with food not wearing hair restraints.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the french fry heat lamps with debris accumulation on them, the side of the grill with debris accumulation, and soda residue accumulation underneath the soda machine.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at rear hand sink. CDI- restocked

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tea urn nozzles excessively soiled. CDI- removed to clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holing below 135 F. Reheated above 165 F.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed packaged croutons not labeled. VR

4-501.114 Maintain sanitizer at correct concentrations. -P Observed three out of four sanitizer buckets at 0 ppm chlorine. CDI- remade to 50 ppm

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed batch of chicken breasts cooked and removed to hot holding. Chicken breasts temped at 150 F or less. CDI- removed and cooked to minimum of 165 F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all foods including but not limited to raw beef and chicken, sliced provolone and cole slaw cold holding at 48 + F. CDI- discarded

4-501.11 Maintain equipment in good repair. Observed prep unit 3 ( smallest near stove ) not to meet 45 F cold holding minimum required.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored with/over ready to eat food. CDI- removed

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed tea urn nozzles with excessive food residue. CDI- removed to clean

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed pasta salad, cut melons and opened bags of cut leafy greens not date marked. VR for date marking

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice stored on floor in walk in freezer and loaves of bread in plastic bags on floor out front. CDI- removed from floor

3-501.14 Cool TCS foods from 135 F to 70 F within two hours and then to 45 F within 4 more hours. - P Observed hamburgers cooling in bottom of prep unit at 97 F after 4 hours. CDI- product discarded

3-501.16 (A)(1) Maintain hot hold TCS foods at 135 F or hotter - P Observed chicken cooking on back of stove at 122 F. CDI- Reheated to above 165 F

3-501.16 (A)(2) and (B) Maintain cold held TCS foods at 45 F or colder - P Observed multiple tomatos cold held above 45 F. CDI- removed to flash cool

3-501.17 Date mark open, Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Foods- PF Observed homemade pasta salads, quiche, cut leafy greens and deli some deli meats not date marked CDI- properly date marked

3-501.16 Cold held TCS foods shall be maintained at 45 F or colder at all times. Observed all foods in one prep unit and most in another, sone of whick were TCS foods were 49 F and above overnight. CDI- discarded

3-501.17 Opened, Ready-To-Eat TCS foods shall meet date Marking requirements. Observed pasta salad. potato salad, cut melon medley, cut leafy greens, ranch, cut deli meats, tuna salad and cheeses not date marked. CDI- removed to date mark

3-501.15 TCS foods shall be cooled using approved ,effective methods. Observed grilled chicken cooling in bottom of prep unit at 85 F, covered with plastic. CDI- removed to flash cool in walk in cooler

3-602.11 All packaged foods available to customer for self service shall meet labeling requirements. Observed fruit cups, pasta and potato salad cups unlabeled and other foods labels' that did not have weight or address on package. VR

4-501.11 All equipment shall be maintained in good Repair and Proper Adjustment. Observed two prep units not holding foods at 45 F or colder with ambient air temperatures above 45 F. VR

3-501.17. Date mark TCS RTE foodsif they will be held in facility for more than 24 hours after opening or preparing. Observed no date marking on cheese, lettuce, deli meats. Corrected by instruction and review.

4-302.12. Obtain thin probe thermometer for use when temping thin foods such as sliced cheese and cut lettuce. Observed no thin probe thermometer available.

3-60.2.11. Food packaged in a food establishment shall be labeled as specified in law. See p. 96-97 of food rules and follow guidelines under 3-602.11. CDI by instruction. Observed incompletely labeled products: potato salad, pasta salad, cut fruit, cakes, cookies, desserts.

3-304.14. Damp wiping cloths must be stored between uses in container of sanitizer. Observed damp cloths on counters.

6-501.11. Physical facilities shall be maintained in good repair. Observed chipped tiles at can wash, damaged ceiling tiles.6-501.12 Cleaning, Frequency and Restrictions-clean as often as necessary. Observed dusty ceilings in kitchen.