DINOS

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee fail to wash hands after scraping food debris from slicer. CDI- EHS discussed with PIC, PIC had employee wash hands before donning gloves to continue task.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored directly above ready-to-eat foods in walk-in. CDI- EHS discussed storage order with PIC, PIC began adjusting order. *REPEAT* For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe off soiled gloves on cloth held on prep table. CDI- PIC had employee discard and replace gloves. Observed food employee fail to change gloves after cracking raw shelled eggs. Employee proceeded to work with utensils, clean plates, and opening units on cookline without changing gloves. CDI- EHS discussed with employee and PIC, employee had gloves removed and items were removed to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed employee holding raw shelled eggs at room temp on cookline. CDI- PIC was aware and had employee place eggs in ice bath. Items were used before additional temp could be taken. 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed spatulas stored on unclean soiled cloths. CDI- PIC removed items to grill.

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 single-use articles stored on floor in unused seating area. Remove to at least 6 inches above floor.

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 gaskets on cookline needing to be cleaned. *REPEAT*

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored directly above ready-to-eat foods. CDI- EHS discussed storage order with PIC, PIC began adjusting order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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). SEE COMMENT BELOW. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed lasagna in walk-in, portioned salsa in glass reach-in, both stored without date labeling and were originally removed from packaging earlier in the week per the PIC. CDI- PIC had date labels marked on containers. *REPEAT* 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed unclean cloths stored on prep counters. EHS discussed removed to sanitizer or replacing.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer with heavy ice build up on piping. 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 unclean aluminum foil being used on cooking equipment. PIC stated items are replaced weekly. Ensure that only smooth and easily cleanable equipment is used and single use articles are removed and replaced at a frequency that prevents buildup.

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 top of dish machine with heavy food residue and debris accumulation. Containers stored as clean with sticker residue intact. Increase cleaning frequency. *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 cracks in floor around drains, Floors in need of repair around cracks. *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 cardboard on floors in WIC. PIC stated items are change out daily. *REPEAT*

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple food employees fail to use barrier when turning off faucet after washing hands. CDI- EHS discussed with PIC, PIC had employees rewash hands followed by using a barrier method.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large stack of plates stored under prep table holding hot lamp with food debris and residue accumulation. CDI- PIC removed stack to dish pit. *REPEAT* 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 raw shell eggs stored on prep counter at room temp. CDI- PIC voluntarily discarded. 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 .

3-501.17 (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 slaw held in flip top without a date label prepped on 1/8, per the PIC. CDI- PIC had food employees apply correct date label to container. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed sliced bologna frozen in Walk-in freezer without a date mark. PIC stated item was cut and frozen on the morning of 1/8. CDI- EHS discussed date labeling with PIC, PIC had labels made for items prepped and frozen on 1/8 to be thawed and used on another day. 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 top of dish machine with heavy food residue and debris accumulation. Increase cleaning frequency.

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 cracks in floor around drains, Floors in need of repair around cracks. *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 cardboard on floors in WIC. *REPEAT*

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in front hand washing sink. CDI.. Ice was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plates with food debris, Also observed slicer stored as clean with food debris on food contact surface. CDI..slicer was broken down to be cleaned and plates were sent to dish washer to be w/r/s. REPEAT 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloths by tea urns. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed small bowl without handles stored dry goods.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean dishes stacked wet not stored in a self-draining position that allows for air drying. 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 cracks in floor around drains, Floors in need of repair around cracks. 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 cardboard on floors in WIC

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC unable to respond to employee health policy requirements and also did have an incomplete employee policy in the facility during inspection. PIC was provided another paper copy and a visit will be done WITHIN 10DAYS to check on that. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed PIC cracked eggs and went directly to dishing ham without gloves changed. CDI. Education was provided on glove use and changes. Employees were encouraged on when to change gloves and how to use them. Tongs are also recommended to be used to limit direct contact with food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes in the facility at cleaned dish area with build up. Also build up on slicer. CDI. PIC removed and cleaned. Dishes needs to be checked after cleaning to ensure there is no build up. 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 Turkey, ham, bologna in the WI cooler at temperatures above 41F. CDI. PIC indicated that they were taken out during cooking but took the remaining half back to the cooler. PIC was educated on taking food to the cooler soon as prepping is over. Repeat ***all other items were at the right temperature and unit temperature at 35F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed bologna in the WI without dates. CDI. PIC date marked. THAT WAS THE ONLY ITEM WITHOUT DATE. ALL OTHER ITEMS WERE PROPERLY DATED. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed Sugar, pepper not labeled. CDI. PIC labeled. All other items were properly labeled. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items stored directly on the floor in the WI freezer and WI cooler. Repeat All other items were properly stored above the floor. Also there was delivery this morning as per PIC.

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 without wearing hair restraints. Everyone at the back working with food should wear hair cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep tables. CDI. PIC removed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes in the cleaned dish area. CDI. PIC separated to be dried.

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 cleaning needed on dish cleaning equipment, inside top of micro wave and WI walls. Shelves by micro wave area needs to be replaced paints are chipping.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored out of dumpster in the dumpster area. Keep waste stored in dumpsters.

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 cracks on the floor by the drain area. Floors should be repaired where there are cracks around the drain. And spaces filled as well. Walls are ceilings needs to be painted to avoid chipping and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees honey stored by customer items. Keep employee items away from customer items. Repeat Improvement from last time.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw animal food stored directly above ready to eat food in the WI freezer. CDI. PIC rearranged the storage. 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 the WI cooler at temperatures above 41f. CDI. PIC indicated that they were taken out to reheat but took the remaining half back to the cooler. PIC was educated on taking food to the cooler soon as prepping is over. ***all other items were at the right temperature and unit temperature at 35F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple food stuffs in the WI without dates. CDI. PIC date marked. Repeat 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed Sugar not labeled. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items stored directly on the floor in the WI freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored directly on prep table.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed food debris in hand wash sink. CDI..Sink was cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sausage under heating lamp below 135F.. CDI..sausage was reheated 165F 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shaker not labeled.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed food stored in cans with plastic wrap.

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 cardboard on floors through kitchen

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 multiple food stuffs in the WI without dates. CDI. PIC date marked. Repeat ****improvement from last time. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around the dish washing area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dried good stored directly on the the floor in the dry storage area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees cleaning dishes without wearing hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep tables.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed dark buildup on feta cheese. -CDI- PIC voluntarily discarded. -0-

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 feta cheese dated 12/5 (discard 12/11), boiled eggs & tuna salad dated 12/6 (discard 12/18), collard greens and rice in WIC with no date. Per PIC, rice and collard greens were prepared yesterday. -CDI- PIC voluntarily discarded of boiled eggs, tuna salad and feta cheese. PIC properly date marked greens and rice. -1.5- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 2 spray bottles with no labels. Per PIC, it was bleach. -CDI- PIC properly labeled both bottles. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of flounder on floor in freezer. -CDI- PIC relocated items. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands without using a barrier to turn off the faucet. -CDI- EHS discussed observation with PIC and PIC educated employee on proper hand washing and employee re-washed hands. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes and peppers stored over RTE diced ham and feta cheese. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw corn beef hash over RTE ham and feta cheese. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. **REPEAT** -0.5-

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 open employee drinks stored on prep tables and above foods. CDI-Drinks were removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed spoiled lemons and macaroni noodles. CDI-PIC voluntarily discarded food that was not safe for consumption.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw sausage stored out of cold holding, over RTE condiments for the public. Employee stated it was their sausage that was delivered today. CDI-Raw sausage was moved to WIC, to be stored at 41F or below and separate from food for the public.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed grease and black buildup in ice bin.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed employee’s Tylenol stored directly beside salt and pepper shakers. Observed two packs of cigarettes on same shelf with Tylenol and in direct contact with salt and pepper shakers. CDI-These items were moved to a separate area to prevent contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored directly on the floor in the WIF. 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food stored directly under a leak in the ceiling. The PIC stated that the building has a flat roof and sometimes water gets under the membrane. Foods were moved from the shelf that was being leaked on and foods with visible contamination were voluntarily discarded by PIC.

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-use and sleeves of single-use articles stored directly on the floor in the overflow dining space.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

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 a leak through the ceiling in the dry storage area. Make needed repairs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets and purses over RTE foods. Observed employee’s raw sausage stored over RTE foods. CDI-Personal items were moved to a self away from food and contamination. Employee removed sausage from area.

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 closed employee drinks stored above ready to eat foods at steam table. -0 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 containers of liver mush and cooked onions cooling in walk in cooler and beverage cooler. CDI - Items were uncovered and taken to walk in freezer to rapidly cool to 41F or less. -0.5 points- 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and wallet stored above ready to eat foods on steam table. Designate an area for the storage of employee possessions away from equipment, customer food, and utensils. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 . Observed sliced tomatoes holding at 50F and cooked onions holding at 46F in flip top cooler. Both items were prepared prior to inspection. CDI - Sliced tomatoes and cooked onions were moved to walk in cooler to rapidly cool to 41F or less. -1.5 points-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed raw shell eggs, cheese, and sausage being held on TPHC. Items were marked with begin and discard times. Establishment does not have written TPHC procedures. CDI - A procedural template was reviewed with and e-mailed to PIC. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored in dish pit area. Employee identified contents to be degreaser. CDI - Spray bottle was labeled with name of contents. -0 points-

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 bacon stored above ready to eat tuna salad, pickled beets, and half and half. CDI - Storage order was corrected. -0 points-

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meat sauce holding at steam table with temperatures between 122F - 129F. Meat sauce was reheated for service and placed in steam table prior to inspection. CDI - Meat sauce was reheated on stove top to 179F and placed on steam table. -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 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 covered plastic container of slaw cooling in walk in cooler. CDI - Cover was removed from slaw and slaw was taken to walk in freezer to rapidly cool to 41F or less. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. CDI - Employees put on hair restraints during inspection. -0.5 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee using cloth to dry plates and utensils after warewashing. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed abundance of coffee grounds in handwashing sink next to coffee station. Maintain handwashing sinks clean. Handwashing sinks are for handwashing only. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lids and sliding doors open. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0.5 points-

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 Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -REPEAT- -0 points-

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. Observed employee drink stored on shelving above hot holding food. -0 points-

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 pooled raw shell eggs stored above ready to eat foods in walk in cooler and reach in cooler. Pooled eggs are used to make French toast. CDI - PIC corrected storage order. -1.5 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 . Observed cooked sausage hot holding under small broiler at 119F. PIC stated that cooked sausage is hot held under broiler and then heated on griddle before serving. PIC stated that sausage is held for approximately 1 hour. CDI - PIC was advised to hold sausage on TPHC if holding temperatures of 135F can not be maintained. Sausage was placed on TPHC with begin and end times. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed packages of food stored on floor in walk in freezer. -0 points-

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 Observed no written procedures for vomit/diarrheal events. CDI - A written procedure was e-mailed to and reviewed with PIC. Post written procedures in establishment. -0 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed containers of tightly covered rice cooling in walk in cooler. CDI - Plastic wrap was removed from containers to allow cold air to flow in and around food product. -0.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling clean dishware and utensils while not wearing a hair restraint. -0.5 points-

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 box of food containers stored on floor in dining room area. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at salad station with deep gouges and staining. Repair/replace cutting board to allow for effective cleaning and sanitization. -0.5 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 food splash and residues on walls near kitchen handwashing sink and behind mechanical dish machine. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed employee rinse drinking glass in handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Correct handwashing sink usage and handwashing procedures were reviewed with PIC. -0 points-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed numerous containers of food in walk in cooler stored without coverings or protection. -1.5 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on food preparation tables throughout kitchen. -REPEAT- -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacles in female restroom. Female restroom has uncovered receptacles placed in each stall. Provide covers. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on prep surfaces and on top of flip top cooler. Designate an area for the storage of employee possessions away from equipment, food, and utensils. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on shelving above hot holding line. Designate an area for the storage of employee food away from equipment, food, and utensils. -REPEAT- -1 point-

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink on counter at back prep area in kitchen and personal drink stored above food products at waitress station. CDI: drinks were relocated.

General Comment: 2-301.15 Only wash hands in handwashing sink. -PF. Observed employee at dish area wash/rinse hands at 2-comp sink. CDI: EHS intervened; education provided on where to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans on dish shelf stored as clean with food debris remaining. CDI: dishes were removed and taken to dish area to be cleaned. Observed slicer that had been cleaned this morning according to PIC with food debris still remaining. CDI: slicer in the process of being cleaned during inspection.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meat sauce hot holding < 135F (see temp chart). Temp ranging from 124F in some spots to 140F. Even after being stirred product still remained at 124F in some spots. CDI: meat sauce was reheated in oven to 167F. Points not escalated due to only one item being out of temperature and improvement noted.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on the floor in the freezer.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet and soiled wiping cloths stored counter surfaces in the kitchen. Observed one wet soiled cloth stored on shelf in dry storage room.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on shelf inside kitchen.

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of single service items stored on floor in dining room area that is closed off.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone and keys stored on counter inside kitchen area and purses and other employee items stored on shelf above food service items at waitress station area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed green beans, beans, sauce, hot holding at temperatures below 135F. PIC indicated that they were cooked this morning and reheated to the right temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed eggs, cabbage, tomatoes, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of frozen food stored directly on the floor in the work in freezer. CDI. PIC removed above the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored directly on the tablr in the kitchen area. CDI. PIC removed.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed hand washing sink with no trash can. Need to have one at all hand washing sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat onions, Observed raw ham stored over raw eggs. CDI- food items were rearranged. REPEAT- 3 points. 3-304.15 (A) Gloves, Use Limitation - P Observed employee crack raw eggs and then proceed to prep and used gloved hands to touch utensils without changing gloves or washing hands. CDI- gloves were changed and hands were washed. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tomatoes in cold hold unit cold holding at 50 plus degrees. Observed meatballs on prep station at room temp. CDI- foods were aggressively cooled in Walk in freezer. -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 cooked bacon and cooked onions cooling fully wrapped. CDI- wrapping was moved and foods were cooled effectively. -.0 points. No signature due to Covid19. Inspection conducted with Dino.

3-304.14 Wiping Cloths, Use Limitation - C Observed food employee use soiled knife to wipe in use knife. Observed wet wiping cloths on prep surfaces. 0 points.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee start using the prep sink to wash hands. CDI-Stopped and instructed to use the hand wash sink. REPEAT.

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 handling bacon with no gloves on. CDI-The employee properly put on a clean pair of gloves.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food product not properly covered in the walk in cooler. CDI-The items were properly covered with either plastic wrap or lids. REPEAT.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee washing hands at a prep sink. CDI-The employee stopped and began washing hands at the hand wash sink.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered containers of food product in the walk in cooler. CDI-Lids were placed over all containers in the walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the lettuce holding at 51F in the flip top cooler. CDI-The lettuce was moved to another location to cool down.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drinks stored on prep counters upon entrance to the kitchen. CDI-The drinks were removed. *Drinks are acceptable as long as they are kept covered and stored away from facility food and prep surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sausage cold holding above 45F at the flip top cooler. CDI-The sausage was moved to the inside of the flip top cooler.

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 onions cooling with a tightly covered plastic wrapping. CDI-The plastic wrap was removed.

2-301.15 Only wash hands in handwashing sink.-PF Observed an employee at the dish machine using a prep sink to wash their hands. CDI-Stopped and instructed to use the hand washing sink instead of the prep sink. REPEAT. *Handwashing was much better during the entire inspection. Points stayed the same.

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 not wearing gloves while handling a sandwich. CDI-Stopped the employee, instructed to throw away the sandwich, wash hands and put on a clean pair of gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of chlorine sanitizer at the dish machine. It appears that the container of sanitizer had gone bad and was not producing a strong enough concentration. CDI-The container was replaced with a new one, and it is now reading at 50ppm.

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 several containers of food product dated for today (8/8) but had been made the day before(8/7). CDI-The stickers were removed and remade with the correct dates.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed to the shelves in the tall 2-door reach in cooler. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the waitress station ice machine. Have repaired. REPEAT. *Leak at the dish machine was repaired. No points taken.

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.-P Observed several employees not wash their hands after handling raw eggs, and not wash their hands before putting on clean gloves. CDI-Stopped and instructed to wash their hands. More training is needed for hand washing. 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 their hands with gloves on. CDI-Stopped and instructed to take their gloves off and wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dumping excess liquid from a bucket in the hand washing sink. CDI-Explained that a prep sink or a 3-compartment sink should be used instead of a hand washing sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak being stored above ready to eat hashbrowns in the walk in cooler. CDI- Spoke to the manager and discussed placing the steak in another location. The steak was moved. REPEAT. Observed raw eggs in the french toast mix that was being stored above ready to eat product in the 2-door RI cooler. CDI-The french toast mix was moved to another location. *Improvement on storage order has occured. Items from the last inspection has been corrected. Points deducted.

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 soup and rice not cooling adequately in the walk in cooler due to the walk in cooler being down. CDI-The items were placed into the walk in freezer for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the walk in cooler holding product at 50F and above. A maintenance operator will be out within the hour. CDI-All of the product was moved to the walk in freezer, and the tall 2-door RI cooler. A VISIT WILL BE MADE WITHIN 1 DAY TO ENSURE THE UNIT IS PROPERLY HOLDING AT 45F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large roach on the wall near the clean equipment racks. Owner stated that the pest control company is due for a visit today. Increase pest control measures.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the plumbing underneath the dish machine. Have repaired.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed tomatoes and bell peppers stored above ready to eat foods in the walk in cooler. Raw produce must be stored on lower shelves than ready to eat foods as the produce may have contaminants from the growing process present. EHS will make a return visit by 3/21/18 to verify that facility has corrected raw produce storage procedures in the walk in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed country ham package, with labelling indicating that it is not fully cooked, stored above ready to eat foods in the walk in cooler. Label was shown to PIC by EHS and PIC moved ham to a lower shelf.

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 lettuce in the walk in cooler not date marked, PIC stated that it had been cut the prior day. All other date marking observed in compliance. EHS allowed PIC to backdate the lettuce.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle containing pure bleach solution mislabelled as degreaser. Label corrected by PIC during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed facility rearranging freezer in anticipation of a delivery, at this time some food items were temporarily placed onto the floor of the freezer. PIC had items moved by end of inspection.

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 one dry goods container with a scoop present in the food product, handle was observed buried into the food product. Scoop was removed by PIC.

4-501.11 Maintain equipment in good repair. Observed burned/damaged plastic lid used to cover ice at the front service station, observed rust/damage to various prep tables and shelving in the establishment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust/debris accumulation on storage racks in the clean dish area.

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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 recontaminate hands after handwashing by closing faucet without barrier. Food employee continued to dry hands using cloth napkin stored at the bottom of a dusty shelve. CDI, food employee corrected by instruction, food employee performed hand wash without recontaminating hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed bell peppers, tomatoes, and other produce stored on top shelve in walk in cooler, above ready to eat foods. CDI, PIC moved produce to middle shelve.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark brown, pink, and black build up in ice machine around chute and on walls of ice machine. Observed back residue in ice.

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 lettuce in walk in cooler at 54F. PIC stated lettuce had been cooling in walk in cooler since 10am. Lettuce was in large 5 gallon bucket, in water, with lid on. PIC stated temperature of lettuce was not verified prior to inspection. PIC stated over night cooling often takes place. CDI, corrected by instruction, lettuce was voluntarily discarded by PIC. 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 lettuce cooling in large 5 gallon bucket, tightly covered with lid. Observed sausage cooling in freezer stacked over rim of container. The bottom portion of sausage was at 115F, while the top was 89F. CDI, sausage was placed in flatter pans allowing for removal of heat.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few working containers, with foods not easily identifiable, without identifying label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters, and shelves.

5-501.17 Provide a covered waste bin in female restrooms. Observed female bathroom without covered waste bin. 5-501.16 Provide waste bins in required areas including at hand wash sinks. Observed no waste bin at hand washing sink in the kitchen.

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

Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed rice that was prepared the previous day reheated to only 109F at 10:15am. CDI- PIC added hot water to rice and divided into smaller portions. Hot water in well was 200F. Rice was reheated to 190F.

Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed large container of rice (80F) that was placed in the walk-in to cool at 9:54am. When checked again at 10:59am the temperature was 77F. Informed PIC the rice would not cool at this rate and would need to be portioned in smaller containers. Observed sliced tomatoes and chopped lettuce in flip-top cooler above 45F. Both were taken to reach-in to cool. 1 hour later the temperature was still above 45F, PIC volunteered to discard. Observed large container of potato salad cooling in reach-in cooler at 54F at 10:00am, checked again 10:59am and the temperature was 52F. Item was portioned out into smaller containers and measured at 49F at 11:20am. Would not have reached temperature within time limit without intervention.

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 tub of rice cooling ina full bus tub. Observed potato salad cooling in two-door refrigerator in covered, deep volume. Observed tomatoes and lettuce cooling in top of prep cooler in after immediate prep. Refer to # 18 above for temperatures of foods.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with some light mold build up around ice chute inside bin. Needs cleaning. CDI- Corrected by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep cooler reading 60 degrees, all TCS foods were 53-55 degrees inside including: potato salad, cole slaw, smoke sausages, raw chicken, liver pudding, sliced cheese. CDI- PIC said cooler was accidentally left open for an extended amount approx 3 hrs ago, PIC disposed of potato salad and cole slaw and moved all TCS foods to walk in cooler and walk in freezer to rapidly chill. Observed prep cooler recover to 48, PIC placed make table foods on ice baths. Will follow up that cooler is properly working.

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 a number of date mark required foods in walk in cooler prepped 24 hrs ago or more that were not date marked including but not limited to: spaghetti meat sauce, potato salad,

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser mis-labeled as sanitizer. CDI- Chemical removed. 7-201.11 Store toxic materials to avoid contamination. -P Observed WD40 lubricant spray stored on same shelf next to pans. CDI- chemical moved to chemical storage area. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer spray bottles labeled "sanitizer" that were too strong, above 200 ppm bleaching test strip. CDI- Sanitizer diluted to proper strength.

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 in use knife stored between steam table and prep cooler in an unclean place. CDI- Knife placed in dish area.

2-401.11 Eating, Drinking, or Using Tobacco - C . Observed employee eating a plate of food in dish area, have employees eat in designated areas so as not to risk contaminating food or food contact surfaces, preferrably in the dining room. CDI- Employee remvoed food from area.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of pure bleach not labeled, CDI- PIC had bottle labeled.

4-501.11 Maintain equipment and utensils in good repair. Observed a badly peeling portable rack above dish rack that needs replacing. Observed one fryer basket with broken metal spoke, needing replacing. Observed a few flat pans with significant carbon build up on the outsides, needing cleaning of build up or replacing if no longer easily cleanable.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Hose bib in back of the house connected to a hose has no back flow prevention device. PIC said he will install one ASAP.

Repeat violation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee cracked shell eggs, touch a spatula and then grab bacon and place it in a to-go box. CDI - stopped employee, explained that gloves need to be changed and hands need to be washed and the bacon was discarded. Observed an employee grab detergent and wash his gloves off then return to work. CDI - stopped employee and asked hin to change his gloves.

General comment 4-602.11(A)(5) Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed an employee drop a spatula on the floor, take it to the prep sink to rinse it then go back to the grill to work with it. CDI - Stopped employee and the spatula was taken to the dish machine to be washed, rinsed and sanitized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Cook stated the chicken on the grill was ready, but the chicken was only 160F. CDI - chicken was kept on the grill until it reached 191F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no time on the shell eggs on the counter upon arrival. CDI - employee put the time on it when he saw me.

General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed food stored on the floor in the walk in freezer.

General comment 2-301.15 Only wash hands in handwashing sink.-PF - Observed an employee wash hands in the 2 comp used to hold dirty dishes for the dish machine. 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 the same employee wash hands without any soap for roughly 10 seconds and touch the faucet with bare hands. CDI - explained to PIC the proper procedure.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw eggs with gloves then touch a spatula and cheese. CDI - stopped employee and explained that gloves need to be changed after touching raw products. Cheese was discarded and employee changed gloves.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 3 wet cloths on prep surfaces.

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

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gasket on the prep unit beside the freezer. Replace gasket.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw bacon stored on the top shelf above ready to eat items in the walk in cooler. Observed country ham stored above ready to eat things in the walk in cooler. CDI - explained proper storage order to PIC. Order will be rearranged.

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 lettuce, potato salad, sausage, cut tomato and hash browns cooling covered in prep units and reach in units. Cool items down (uncovered) in the walk in cooler or freezer. Once items are 45F, they can be placed in reach in and prep units. CDI - all items were recently prepped and were placed in the freezer to rapidly cool.

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit and reach in unit beside the freezer. Replace gaskets.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; Provide sanitizer at proper concentration levels; Observed sanitizer available in spray bottles measuring to strong when tested with test strips. CDI sanitizer corrected during inspection.

(general comment ) 8-103.11 Documentation of Proposed Variance and Justification ; Establishment only has 2 compartment sink installed for use if dish machine malfunctions. Variance will need to be sumitted to state for review; all variance documents and forms given to owner. (pending submittal)

4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry, Observed numerous containers stacked wet in kitchen area.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Keep flooring clean; Observed debris collecting behind fixed equipment in need of general cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Propery wash rinse and sanitize food contact surfaces; Observed numerous containers stored clean with sticker residue stuck to surfaces. CDI containers pulled and placed into dirty dish pit.

4-602.13 Nonfood Contact Surfaces - C Keep non-food contact surfaces clean; observed top of microwave collecting food debris in need of cleaning; Observed piping behind cooking equipment in need of cleaning.

. 6-201.11 Floors, Walls and Ceilings-; Keep floors, wall;s and ceiling clean; Observed wall behind buffalo chopper collecting deris in need of cleaning.

4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry; Observed plastic containers stacked wet in kitchen area.

4-501.12 Cutting Surfaces - C4-101.19 Nonfood-Contact Surfaces - C; Keep cutting surfaces in good repair; Observed stained / gouged cutting boards in use in kitchen area in need of resurfacing. Observed lids to bulk dry food bins cracked in need of replacing.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed handles on bulk dry food bins collecting debris in need of cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold hold PHF products; Observed sausage patties stored under heat lamp measuring 118-120 degrees; CDI patties reheated and placed into functioning hot holding unit.

4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed plastic containers stacked wet in kitchen area.

5-501.111 Area, Enclosures and Receptacles, Good Repair; Keep dumpster can in good repair; Observed dumpster can lid broken/missing in need of replacing.

4-601.11 (a) Properly wash, rinse and sanitize food contact surfaces; Observed containers stored clean with food debris stuck to surfaces, CDI containers pulled and placed into dirty dish pit.

General comment 8-103.11 Obtain variance; Observed two compartment sink in need of variance.

6-501.111 Keep facility free of pest; Observed live roach in kitchen area.

4-602.13 Keep non-food contact surfaces clean; Observed surfaces of equipment collecting debris in need of cleaning.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Properly store raw meats products; Observed raw ground pork stored above raw shell eggs in reach-in refrigerator. CDI all raw meats properly stored according to final cooking temperature.

4-901.11 Equipment and Utensils, Air-Drying Required; properly air dry; Observed numerous containers in kitchen area stacked wet.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed surfaces of cooking equipment collecting debris in need of cleaning.

Provide consumer advisory for raw meats served raw or undercooked; Observed advisory posted for eggs without required verbage. CDI education.

All employee must wear hair restraints when preparing food; Observed employees preparing food without hair restraints.

Keep equipment clean; Observed surfaces of cooking equipment collecting debris in need of cleaning.

Keep floors clean; Observed flooring behind equipment collecting debris in need of cleaning.

Keep facility free of pest; Observed live roach in kitchen area.

Keep food protected during storage to prevent contamination; Observed corn starch and vanilla waffers stored open exposed to contamination; both items sealed during inspection.

Properly air dry; Observed plastic containers stacked wet in kitchen area.

Keep equipment clean; Observed piping behind cooking equipment collecting debris in need of cleaning.

Provide employee health policy; Observed employees having no knowledge of policy and requirements regarding reporting; CDI education/handouts given to staff regarding policy.

Properly air dry; Observed plastic containers stacked wet in kitchen area.

Keep floors, walls and ceiling; Observed tape on wall near dish machine i need of removal; Observed debris under shelving in walk-ins.