CRACKER BARREL

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands and turn faucet off with bare hands. CDI Employee correct the re washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers with sticker residue, stacked clean, stacked, so that the next, food contact surface was touching the sticker residue. CDI Items removed and placed back in dish area for re wash. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two large pans of cheeseburger sliders prepped, holding under heat lamp, waiting for assembly to boxed lunches to be sent out as a large pick up order for a school. Items that prep was finished and boxed are determined completed and awaiting pick up, items in the middle of prep and assembly, require maintaining correct temperature. (135F and above for hot food, 41F and below for cold). Hamburgers on tray were holding below 135F. CDI PIC reheated items quickly to 165F and above. 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 portioned cooked rice from day before, and a few raw meat items holding above 41F. CDI rice was voluntarily discarded, raw meat was placed in WIC to cool rapidly. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed boiled eggs being stored in ice and water after removal from packaging.

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 handle of scoop touching apple spice product in WIC. CDI PIC removed scoop.

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 multiple metal blade spatulas stored wedged between wall and storage hanging area, touching the wall. CDI PIC removed and placed to be rewashed and stored properly.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink affixed to wall without sealant.

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 water, debris, residue on insides of RICs, gaskets, and other secondary surfaces throughout prep area. 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 floors and walls behind kitchen equipment at cook line (fryers, cold holding equipment, stovetops) with visible of debris and residue. Clean areas as required to prevent soil accumulation. 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 multiple floor tiles throughout facility with degraded, missing, cracked grout. Floors need re grouting.

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 one (1) metal pan of turkey sausage stored behind pan of pork sausage in grill drawer. CDI: PIC corrected storage order, following correct internal temps of raw proteins. EHS provided storage order charts to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) (one at grill line, one at biscuit prep area) in use wiping cloths at prep areas outside of sanitizer bins. CDI - EHS rotated wiping cloths to properly concentrated sanitizer buckets at prep areas.

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 one (1) handle of rubber spatula contacting food surface in grits. CDI - EHS removed handle from food surface without making bare hand contact. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed one (1) scoop held in heated well at cook line at a temperature of 121F. CDI - PIC removed scoop from well and placed on clean dry plate, to be used and rotated every four hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal containers near dry storage area on shelf. Separate and allow to air dry. REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed ice accumulation on floor of walk in freezer. Observed one (1) hot well used to keep utensils in water at 135F or higher as non functioning. REPEAT. Note: No escalation in point deduction; previously cited equipment in need of repair (hot cabinets, WIC condensers, etc.) have seemingly been addressed.

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 soil accumulation (grease, egg shells, etc.) at non food contact surfaces adjacent to grill area. Observed grease and soils build up on equipment (fryers, flattop grill front, etc.) Clean grill shelves and equipment faces as needed to prevent soil accumulation.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom used by employees. Provide 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 floors and walls behind kitchen equipment at cook line (fryers, cold holding equipment, stovetops) with visible of debris and residue. Observed minor dust at prep area ceiling tiles. Clean areas as required to prevent soil accumulation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on serving spoons and other serving retails and whisks stored as clean on peg board by can wash. Observed buildup on the FCS of wet nested pans stored as clean on drying shelf. CDI - Dishes recleaned. For long-term compliance, monitor dishes throughout the kitchen to ensure they are clean to sight and touch. REPEAT -3- THIS IS THE HIGHEST POINT DEDUCTION FOR THIS VIOLATION. CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on top interior and lower side wall inside ice machine. Clean often enough to prevent buildup.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of bleach stored above rack in dish area. CDI - PIC discarded. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal containers near dry storage area on shelf. Separate and allow to air dry. REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed leak at condenser in walk in cooler and walk in freezer. Repair. REPEAT -.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed PIC unaware of employee health policy or expectations of staff. It is important that the PIC is aware and understands the policy to ensure food employees do not come to work ill. CDI - PIC provided employee health procedures and provide EHS with how employees are questioned at clock in. Ensure that PIC understands expectations if food employees reports being ill. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed food employees work with date marking labels that were in his mouth and not wash hands. CDI - Employee rewashed hands. 2-301.14 (B) Wash hands after using the toilet room.- P - Observed food employees in kitchen after using toilet room and did not wash hands. Once an employee leaves the rest room they must wash hands. CDI - Employee removed from kitchen area. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employees working with raw foods, hash browns, and single service containers several times without washing hands after removing gloves. CDI - Employee washed hands. Note: Food establishment uses single use mitts to prevent contamination. If mitts are used they must be used in a manner to prevent contamination. They should be able to shake off easily and not come in contact with clean hands or gloves. Recommend retraining of staff on handwashing, gloves use and mitt use.

6-301.14 Post a handwash sign at each handsink. - Observed no handwashing sign at the hand sink near the biscuit preparation areas. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed food employee use handsink to get water for wiping areas. Do not use hand sinks for any other purpose than handwashing. CDI - Employee used prep area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed slicer, can opener, tongs, spoons, scoops, sauce containers, pans, plates and other utensils soiled with visible food debris throughout the food establishment. Ensure that utensils and equipment are clean prior to storing as clean and are cleaned in a manner to properly wash, rinse, and sanitize. CDI - All items placed in the dish area for cleaning. 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 . 4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. - Observed knife used for cutting raw steak bag and placed in area with working with RTE foods. If knife will be used for raw use it should be placed away from all source of contamination, CDI - Knife moved to dish area. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine with minor build up.

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 food employees labeling items on flip top during inspection that were not prepared today. Ensure that items are labeled when prepared. CDI - PIC changed date to reflect proper date. Observed salads in unit with three different potential dates. CDI - PIC discarded salads. Observed milk with no label. CDI - Milk discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed eggs on time without proper label. Ensure that labels are placed immediately when removing from refrigeration. CDI - PIC added correct label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of produce on the floor. Ensure that food is stored off the floor at all times.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal containers stored as clean from the night before. Repeat.

4-501.11 Maintain equipment in good repair. Observed a severely torn gasket in Hotbox (near the flattop grill). Note: All food temperatures hot holding in Hotbox 2 were above 135 degrees F. Observed severe leak in the walk in freezer causing build up of ice on the floor and on shelving.

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 - Observed no temperature indicator for dish machine. Verification required within 10 days for device to properly test 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 cleaning needed in all shelving of equipment including WIC, reach in, hotbox, thawing cabinet, cooler drawers, chicken preparation stations, and microwave. Cleaning needed in speed racks and shelving holding clean utensils and dry storage. Cleaning needed on exterior of all equipment and handles. Cleaning needed inside the hot well holding water for scoops. Cleaning needed on overhead shelving storing clean single service items.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open and not in use.

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 behind kitchen equipment (fryers, cold holding equipment, stovetops, dish areas) with visible buildup of debris and residue. Floors and walls behind equipment in need of cleaning. Observed vents throughout the food establishment needing cleaning due to dust build up. 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 ceiling in storage areas with wood finishes. Ensure that ceiling is of smooth and easily cleanable finish.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee jacket hanging in the dry storage area. Observed apron in rest room. Employee break room or other designated areas should be used for storage of items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes and lettuce above 41F. Products 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal containers stored as clean. 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 food debris and grease on chicken cooking station, carts, speed racks, interior of microwaves, and exterior of some equipment. 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 floors and walls behind kitchen equipment (fryers, cold holding equipment, stovetops) with visible buildup of debris and residue. Floors and walls behind equipment in need of cleaning. Clean walls in dishwash area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on whisks, spatulas and other serving utensils stored as clean. CDI - Items rewashed. REPEAT -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: 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup inside all microwaves at cook line. Clean at least once every 24 hours. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 9 ppm sanitizer in use for sanitizing prep tables and other food areas. VR no later than 04/17/2025 to ensure sanitizer concentration at dispenser is per manufacturer instructions. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several servers filling up containers of condiments, making tea and other tasks working with exposed food without wearing an effective hair restraint. Use hair restraints while plating or preparing food. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal containers stored as clean. 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 buildup on chicken cooking station. Clean often enough 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 a metal pan of raw turkey stored above raw beef in the WIC. CDI: PIC corrected storage order, following correct internal temps of raw proteins. Note: No points deducted since not a repeat violation, and only one container of food item was incorrectly stored. 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 a couple metal pans stacked in the clean dish rack with visible food debris. CDI: PIC removed pans from the clean dish rack and took them to the dish room to be properly washed, rinsed, and sanitized. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of broccoli and a box of coca cola cake stored on the floor in the walk-in freezer. PIC stated that there is a work order placed for new shelving to replace the broken shelves in the walk-in freezer, but the arrival date is unknown. REPEAT VIOLATION.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container of water storing in-use utensils temping at 72 degrees F. EHS observed that the switch keeping the container and water temperature hot was not turned on. Keep utensils stored in water at or above 135 degrees F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal pans stacked wet and stored in the clean dish rack. CDI: Pans were separated to allow proper air-drying. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed a severely torn gasket in Hotbox 2 (near the flattop grill). PIC was aware of the torn gasket and stated that they have contacted the appropriate party to get the gasket replaced. Note: All food temperatures hot holding in Hotbox 2 were above 135 degrees F.

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 accumulation of food debris inside the microwave used to warm-up food items served to consumers. Observed inside of the bottoms of the lowboys coolers with food residue. Observed soiled handles, gaskets, and sides of cold holding units. Increase cleaning frequency. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom used by employees.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed mac and cheese hot holding in steam well at 129F.- CDI- PIC reheated mac and cheese to 170 for hot holding. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of food in freezer on floor. Shelf holding food boxes was broken. -CDI- PIC placed boxes of food at least 6 inches off the floor.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. -Observed cleaned utensils stored on clean dishes rack directly underneath open vent on ceiling with visible dust and debris. No vent cover was observed covering the open vent to prevent contamination. - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- EHS observed several stacks of metal pans still wet.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed buildup of food debris and residue inside the bottom of lowboy coolers on prep line. Observed buildup of food debris in gaskets of lowboy coolers and reach-in coolers throughout kitchen. Observed buildup of food debris on inside of microwaves throughout kitchen.

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 behind kitchen equipment (fryers, cold holding equipment, stovetops) with visible buildup of debris and residue. Floors and walls behind equipment in need of cleaning. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- REPEAT- EHS observed meat slicer, spatula, and metal pans stored clean according to PIC with food debris or sticker residue left on them. PIC moved items to dish machine area to be properly cleaned prior to next use. A VR will occur within 10 days to ensure all food contact surfaces are clean to sight and touch. If items are found to be soiled with debris or sticker residue a RCP will be encouraged and permit action shall occur since violation has been on several recent inspection's. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- EHS observed liquid eggs said to be on tphc per PIC with no start or end time mark. CDI- PIC was able to place item on tphc from 7am-11am.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employee prep food with long hair on the head without a head cover.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - EHS observed several stacks of metal pans still wet.

4-601.11(C) Keep nonfood 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. - REPEAT- EHS observed inside of cold holding equipment, gaskets to cold holding equipment, and in between equipment in need of cleaning due to 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. - REPEAT- Observed floors and walls underneath and behind equipment in need of cleaning due to food debris and grease residue build up. Dish machine area walls and floors in need of cleaning as well.

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- REPEAT- Observed employee handle RTE bacon with bare hand on to a plate. CDI- PIC had employee voluntarily discard bacon. Employee washed hands properly and donned gloves prior to handling RTE foods.

5 - 205.11(A)AhandwashingsinkshallbemaintainedsothatitisaccessibleatalltimesforemployeeusePf.6-301.11Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed hand sink behind grill station blocked with a large trash can. No soap and paper towels provided. CDI- Hand sink was unblocked, paper towel and soap provided.

4-601.11(A)Equipmentfoodcontactsurfacesandutensilsshallbecleantosightandtouch.-Pf-REPEAT-Observedseveral knives, spatulas, spoons, produce slicer, and a few plates with food debris left on them and said to be clean. CDI- PIC moved items to dish machine to be properly cleaned prior to use. 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 .

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 several boxes of to go containers stored on the floor in dry storage.

4-501.12Resurfaceorreplacecuttingsurfacesthatcannolongerbeeffectivelycleanedandsanitized.-Observed portable cutting board in need of resurfacing or replacing due to deep cuts and grooves. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a spatula with pits stored with other utensils. CDI- PIC voluntarily discarded the item.

4-601.11(C) Keep nonfood 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 inside of dish machine, dish trays/racks, cold holding equipment, cooking equipment and hood system with grease and food debris build up. Clean as often as needed to prevent and reduce the build up.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed litter throughout the dumpster area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed floors and walls underneath and behind equipment in need of cleaning due to food debris and grease residue build up. Dish machine area walls and floors in need of cleaning as well.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed several employees handling raw foods discarding glove/bags and preparing RTE foods with no hand wash. Observed employees adjusted clothing with no hand wash prior to preparing foods. Observed employees handle soiled equipment and don gloves without hand washing. Observed employees in and out of walk in coolers donning gloves without a hand wash. CDI- Education was provided and EHS observed proper hand washing when required after PIC reeducate staff.

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- REPEAT- Observed an employee cutting raw onion to be put back in the cooler, per employee, with bare hands. CDI- PIC voluntarily discarded the onions. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- REPEAT- Observed vegetable slicers, knives, plates, metals pans all stored clean according to PIC with food debris left on them. CDI- PIC moved items to dish machine area to be properly cleaned prior to next use. 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(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- REPEAT- Observed 14 containers of hash brown cooling at 122F. Items were sealed and after an hour of cooling they were at 119F. CDI- PIC moved items to walk in freezer to quickly cool. Within another 45 mins items were still at 109-115F. PIC added ice to all hash brown to get to 69F in 15 mins. Note: Point deduction remains the same since violation was documented for a second time. If violation occurs again during next inspection point deduction will increase. 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 .

3-501.17 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 2 sheet pans of to go chicken and Mac n cheese without a date mark. Observed a sheet pan of meatloaf with two date marks. Observed Rte ham dated for 7/27. CDI- PIC voluntarily discarded ham. PIC was able to back date chicken and mac n cheese. PIC stated meat loaf date was for fresh date employee did not change sheet pan label. PIC correctly labeled meatloaf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- REPEAT- Observed 10 containers of hash browns cool from 122F to 119F in 60 mins. Items were tightly sealed. CDI- PIC moved items to walk in freezer to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open and not in use.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed floors and walls underneath and behind equipment in need of cleaning due to food debris and grease residue build up. Per last inspection improvement has been noted. However point deduction will increase on next inspection if noted. Violation is low risk and static.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed an employee at the expo line accidentally touching food that was ready to be served. CDI- education was performed with employee by PIC. -zero-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers on exterior of containers after washing that were stacked on other containers causing the stickers to touch the interior of containers. CDI- stickers were removed and containers were recleaned. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean buildup from top interior of ice machine near front counter. REPEAT (full Points)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed two pans of macaroni and cheese that were made yesterday in the walk-in cooler. Pans did not cool within 6 hours. Inspection today began at 8:30 am. Pans were made yesterday at 1230pm according to the date on the pans. CDI- two pans were denatured and discarded into trash. REPEAT (full 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 .

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 pans stored in walk-in cooler for cooling that were stacked 3-high, and tightly covered. CDI- Pans were denatured and discarded into trash. REPEAT (full 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full 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. Clean dust from walls in kitchen area near grill, dish machine, and dry storage. Clean dust from ceiling tiles near a/c vents in kitchen area. REPEAT (full points).

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw pork sausage stored underneath raw hamburger patties in meat walk-in cooler. CDI- items were reversed. -zero-

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine. PIC will have someone clean it soon. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 12 containers of macaroni and cheese that were prepared yesterday. Items were placed in walk-in cooler to cool. Temperature of containers ranged from 43-48 F at 1030 am. CDI- twelve containers of macaroni and cheese were denatured and discarded into trash.

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 . Observe 12 containers of macaroni and cheese stored in walk-in cooler (for cooling) stacked 4-high and covered. CDI- containers were denatured and discarded into trash. REPEAT (full points)

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 a container of cinnamon sugar that was not labeled in dry storage area. CDI- container was labeled. -zero-

4-501.11 Maintain equipment in good repair. Repair leaking faucet at dump sink in dish room. Replace torn gaskets in hot holding unit near grill.

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. Clean debris from exterior of grill, refrigeration units, and shelving in kitchen area near serving line.

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 in corners and under equipment in kitchen area near grill. Clean splash from walls in dish room and kitchen area. Clean dust from a/c vents and ceiling tiles in kitchen area. REPEAT (full points)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several containers with food debris in them stored in clean area. CDI- containers were placed at dish machine to be cleaned. REPEAT (notc points taken before)

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 food items in lowbouy cooler and prep cooler near dish room that were stored above 41 F. Items were stored in cooler from this morning. CDI- items were placed in walk-in cooler and allowed to cool. REPEAT (full 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 items cooling in refrigerator and walk-in cooler with lids on them. CDI- lids were removed. REPEAT -0,5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observe a box of potatoes stored on the floor in walk-in cooler. CDI- box was placed on the shelf. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. -0.5-

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. Replace damaged floor tile near serving line in kitchen area. 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 in corners and under equipment in kitchen area. Clean dust from walls behind equipment and prep stations in kitchen area. Clean dust from ceiling tiles in kitchen area near ice machine and serving station. REPEAT

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 bottle of Gatorade stored in small reach-in unit. Observed employee drink in beverage cooler. Use designated area to avoid food, equipment and utensils. CDI: PIC removed bottle and cup.-0-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed ground beef and raw chicken stored on the same pan in the walk in cooler on the speed rack. CDI: PIC separated the chicken from the beef. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed numerous tubs with food accumulation stacked and deemed cleaned. Observed sticker debris stacked inside another bin. CDI: PIC placed back in dishwashing area for recleaning. -0-

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 cut lettuce sitting at ambient air holding for prep for over an hour without any activity. Lettuce measured 66 degrees. CDI: PIC had food handler cool down in walk-in cooler. Observed country ham, raw chicken, raw sirloin steak and raw bone in chicken over 41 degrees. CDI: PIC placed items in walk-in cooler to quickly cool. Observed six pans of mac and cheese prepared day prior above 41.0. CDI: PIC denatured and discarded. REPEAT -1.5-

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 roast beef broth, milk, and sliced roast beef not date marked. CDI: PIC stated the products had been opened and/or prepped day prior. PIC placed labels on items. REPEAT -3-

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 country ham cooling in WIC from low boy drawer with tightly fitted lids. CDI: PIC removed lid.-0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large numbers of flying insects throughout kitchen especially dishwashing area and hallway to dumpster. Keep free of insects. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no fly curtain on outer opening of establishment to back door. PIC stated the fly fan was not working and electrician needed to repair. Repair fly curtain. -0-

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed scoop stored in sugar bin with handle of scoop touching product. CDI- Ice scoop was placed out of contact with food. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken in the WIC without a lid stored directly under cooler condenser with dripping water. CDI: PIC covered raw chicken. REPEAT (half points due to severity) -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without beard guard preparing corn and chicken dumplings. Use hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of tubs and plastic bins.-0-

4-501.11 Maintain equipment in good repair. Observed prep unit not in use do to service issue. Observed reach-in warming unit door that would continually stay open and reopen after shutting. Repair gasket. REPEAT -1-

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed encrusted food on pans. 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 residue on the outside of the ice machine. Observed build-up of hash browns, egg, and other food debris in bottom of prep unit at cook line. Observed food residue on shelving in WIC. Equipment in need of deep cleaning throughout the establishment. Frequently clean surfaces. -REPEAT- -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids off cardboard dumpster. Keep covered. -0-

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 black residue on walls throughout the dishwashing area. Observed heating and ac vent covers with yellow residue. REPEAT -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee crack raw-shell eggs and touch RTE shredded cheese without washing hands in-between. Employee used a bagged glove method to touch shredded cheese, but no hand washing was done. CDI- education was done with food employee. The use of tongs was suggested when going from different task. REPEAT (half points due to severity).

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Temperature of dish machine peaked at 149 F at time of inspection. Facility will change to using single-service items until the dish machine is repaired. VR- facility has up to 3 days to repair the machine.

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 roast beef stored in cooler above 41 F. Also, observed sliced lettuce in prep cooler that was stored above 41 F. CDI- items were voluntarily denatured and discarded into trash.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken pot pie and opened liquid eggs from yesterday were not dated. CDI- items were voluntarily discarded into trash. REPEAT (half points due to severity).

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed ice stored in bin with handle of ice scoop covered. CDI- exposed ice was discarded. Ice scoop was placed to where not contact by ice could occur. 3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed container of coleslaw with pooling water on the top of plastic wrap cover. CDI- coleslaw was discarded.

4-501.11 Maintain equipment in good repair. Repair refrigeration unit near prep sink with dripping condensation. Observed pooling water on the bottom of unit.

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. Clean exterior fo fryers, steamers, grills, refrigeration units, and shelving in kitchen area. REPEAT (full 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. Clean debris from walls behind prep stations and dish room area. Clean dust from a/c vents in ceiling in kitchen area. REPEAT (half points).

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed dish washer touch dirty dishes, then clean dishes without washing hands. CDI- education was done with employee. Employee washed hands correctly. 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 wash hands and cut of the faucet with bare hands. CDI-education was done with employee. Employee washed hands correctly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a pan of macaroni and cheese that was held at 90 F in a hot holding unit. CDI- PIC voluntarily denatured and discarded item into trash.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed roasted veggies, sliced turkey, and pan pie that were not dated in walk-in cooler. PIC stated that items were made on Sunday and should have been discarded. CDI- PIC denatured and discarded items into trash.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Replace torn gasket on cooler near serving line in kitchen area.

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 Facility does not have a thermometer for testing sanitizing temperatures for the hot water dish machine. VR- facility has up to ten days to provide thermometer.

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. Clean exterior of fryers, grill, cooling units, and shelving in kitchen area.

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 dust from a/c vent screens in ceiling of restrooms. Clean mildew from walls in dish room area. Clean dust from a/c vents, and ceiling tiles in ceiling of kitchen area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed a container fo cooked chicken stored below raw sirloin beef steak in walk-in cooler. CDI- items were reversed.

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 meatloaf that was tightly wrapped in the walk-in cooler that temped above 41 F. PIC stated that meatloaf was cooked last night and brought in cooler to chill. Meatloaf did not cooler to 41 F or below within six hours. CDI- meatloaf was denatured and discarded into trash.

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 meatloaf that was tightly wrapped in the walk-in cooler that temped above 41 F. PIC stated that meatloaf was cooked last night and brought in cooler to chill. CDI- meatloaf was denatured and discarded into trash.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food items in the floor in walk-in refrigeration unit located out back of facility. VR- facility has up to ten days to get product off the floor.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on hot holding unit and refrigeration unit in kitchen area. Repair damaged walk-in freezer door. ice is forming around interior and exterior of door. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting board at prep stations.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of grills, fryers, ovens, refrigeration units, and shelving in kitchen area.

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 in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean dust from ceiling tiles and vent screens in ceiling areas.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed hash brown casserole at a temperature of 125F during the inspection. Hashbrown casserole was placed inside of oven to be reheated during the inspection(CDI)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed some foods such as chicken breast, lettuce, and trout all above temperature threshold. Foods were placed inside of walk in unit to fully cool. Ensure that reach in drawers are being closed after each use to maintain temperatures in each units.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival, observed employees without beard guards present. (CDI)

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked.

4-501.11 Maintain equipment in good repair. Observed build up inside of walk in unit. Maintenance has been called seal around doors and possible leaks from condenser.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some build up around grill area, carts, and shelving units.

6-303.11 Intensity-Lighting - C Observed blown bulbs under the hood area. Replace as needed to ensure lighting intensity meets 50 foot candles.

2-103.11 (M) Person in Charge-Duties - PF- During discussion with PIC, PIC was unable to inform EHS of knowledge of an employee health policy. CDI- By the end of the inspection PIC was able to provide documentation of a written employee health policy all employees agree to and are trained on.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drinks stored with retail beverages and food in the WIC.

2-301.14 When to Wash - P- Observed an employee handle soiled dish ware and then clean dish ware and food contact surfaces without a hand wash. Observed employees handle raw eggs (with glove) and then prep RTE foods without a hand wash. Observed an employee handle raw bacon, raw steak, go in and out of the walk in, and handle clean food contact surfaces without a hand wash. CDI- All employees were informed of the violation and educated on when to wash hands. By the end of the inspection EHS observed proper hand washing by all employees.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed an employee handle raw bacon and raw steak without washing hands before preparing RTE foods. CDI- Before cross contamination occurred EHS instructed PIC to wash hands after handle raw animal foods and before handling RTE foods. EHS observed proper hand washing and handling of raw to RTE foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed QUAT sanitizer being used at 100 PPM QUAT. CDI- EHS instructed PIC to have employee change QUAT sanitizer to 200 ppm QUAT to properly re wash food contact surfaces. EHS observed proper cleaning and sanitizing of food contact surfaces by the end of the inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed meat slicer and veggie slicer stored clean according to PIC with food debris left on them. CDI- PIC labeled the items to be properly cleaned prior to next use.

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 cut lettuce, cheese, and cut tomatoes labeled to be discarded by 9:45AM. Inspection started at 10:15. EHS did not observe items sold. CDI- PIC voluntarily discarded the items.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employee preparing and cooking food with bracelets and watches on the wrist.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of metal pans stored on clean dry rack and wet nested. NOTE: Point deduction remains the same since this violation is low risk and stagnant however full point deduction will occur if the violation occurs again.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed several boxes of to go containers and cups 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 and cold hold drawers in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce the build up.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed light shield in walk in cooler not protected and PIC unable to verify if lights are shatter proof.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site at beginning of inspection. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food residue and debris on them. CDI - Utensils were moved to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in drawers under grill holding at 47-48 F (See temperature chart). PIC had a temperature log that showed food was at 39 when temperature was checked at 6:30 am. Food was rapidly cooled in WIC and unit was placed out of service. VERIFICATION REQUIRED.

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

4-501.11 Maintain equipment in good repair. Observed drawers under grill not holding temp properly. Unit will not be used until refrigeration repair visits.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site.

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 fried apples cooling in covered pans in WIC. CDI- Lids of pans removed to allow air to flow around food.

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 burger patties on floor in walk-in freezer. CDI- PIC moved boxes off floor and onto a shelving unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean utensils wet stacked in storage room and next to dishwasher. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items in boxes on floor of storage room. CDI - PIC had boxes moved off of the floor and onto shelving.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed chicken stored directly, beside garlic sauce and above sauces in the WI. CDI. PIC removed and change the storage. **All other food stuffs was properly stored.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed milk, apple sauce, without a date mark on them. CDI. PIC date marked them.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed wet stacked dishes in the cleaned dishes storage area. CDI. PIC removed to the cleaning area. 45

4-501.11 Maintain equipment in good repair. REPEAT. Observed minor leaks in the WI freezers. Needs to be repaired. Also observed damaged micro wave in the kitchen area. Needs to be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the micro waves in the kitchen area. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boild eggs york, cole slaw, cheese sand wich, lettuce, eggs, in RI. cold holding at temperatures above 41F. CDI. PIC 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 cheese sandwich, lettuce without a date mark on them. CDI. PIC date marked them. **No points taken. Must of the food was properly date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one working container of sanitizer with no label on it. CDI. PIC labelled the container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed wet stacked dishes in the cleaned dishes storage area. CDI. PIC removed to the cleaning area.

4-501.11 Maintain equipment in good repair. Observed a RI cooler in the kitchen area which does not function properly. It was unable to hold food at the right temperatures. PIC placed a request for it to be fixed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a slicer stored as clean with food debris. CDI- PIC moved item to dish washing area for cleaning. **Points not escalated due to different rule violations**

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee on the cook line wearing a watch while cooking eggs and plating food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in the bottom of reach in freezer units near the cook line. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up inside of ice machine on serving line with white top.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. Per State Memo first inspection of 2019, zero points are to be taken for TCS foods found cold holding between 42-45F. CDI, EHS educated PIC on new cold holding requirement and facility understands the expectation henceforth. For the steak that was located in the cold drawer cold holding at 49F, it was placed in walk in cooler to rapidly chill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up of food debris on the outside and inside of majority of all cold holding equipment within facility and food debris build up in gaskets of equipment. Observed food debris build up inside the microwave located to the left of cook line closest to the hot box.

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 cleaning needed to the prep line floor. Observed general cleaning needed to the walls throughout facility particularly in dish area.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of frozen food products in the walk in freezer not covered. CDI by PIC covering item, wrapped item in plastic.

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 lettuce marked for 6 hours of TPHC holding that expired at 12:44pm still present in the flip top cooler at 1:10pm. PIC stated that the container had likely been emptied and refilled multiple times with employees failing to re-label the item, as it is a small container. PIC voluntarily discarded product and had new product/label provided.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small plastic containers in the clean dish area wet nested. Items unstacked by EHS.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed chlorine sanitizer solution murky and in need of replacing at time of inspection. Refilled by employee during inspection.

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 flour spill present in the rear dry storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a cutting board stored as clean with sticky food residue present, cleaned during inspection, observed two plastic food containers stored with food residue present on the interior surfaces, one such container was discarded the other was re-processed. Utensils must have thorough mechanical cleaning during the wash process of the wash/rinse/sanitize procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw fish filets stored in an open plastic container on top of an ice bath. Ice was contacting the portion of the container but had not been in contact with the top/middle portions, which had heated up to roughly 50F next to the fryer. EHS informed PIC that storing fish directly on ice is allowed by the NC 2009 Food Code, as long as it is adjacent to or at a frying station. Fish was placed directly on ice, correct temperatures were observed.

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 prepacked roast beef that had just been sliced/portioned cooling in the walk in cooler with plastic covering. Plastic covering was vented, as venting the cover allows the hotter air to escape and cold air to contact the product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested containers in the clean dish

4-502.11(A) Maintain utensils in good repair. Observed one heavily damaged plastic container in the clean dish area that was discarded by PIC.

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 baseboard damage in women's employee restroom 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 vegetable debris present on the floor of the dry storage area, which was removed by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple layers of cornbread pans stored as clean with heavy food debris. CDI pans pulled to be put through 3 compartment sink.

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 3 containers of bacon cooling in walk-in cooler tightly covered/tightly stacked. Bacon was made within 4 hours. CDI bacon taken to be walk-in freezer to rapidly cool. REPEAT VIOLATION.

3-501.13 Use approved thawing methods. Observed meat based lard product thawing out of temperature control. CDI product placed in pan with cold water flowing over product.

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 blanched bacon cooked and cooling process started at 7:50 pm last night (9/18/17). CDI product 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 blanched bacon in walk-in cooler tightly covered/tightly stacked prepared night before. CDI blanched bacon voluntarily discarded. PIC stated product will be cooled uncovered on cooling racks in walk-in cooler. Walk-in cooler also turned down to hold product at 38F.

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

4-501.11 Maintain equipment in good repair. Observed several gaskets torn. Observed hot holding unit doors not closing properly. 4-502.11(A) Maintain utensils in good repair. Observed several melted utensils. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cuttingboards deeply scored.

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 grout deeply grooved between several tiles throughout kitchen.

6-305.11 Designation-Dressing Areas and Lockers - C Observed employees personal items such as cell phones and bookbags improperly stored throughout kitchen.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed vegetables stored directly under unwashed produce in walk-in cooler. CDI items rearranged.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce prepared greater than 4 hours prior and not below 45F. See temperature chart for temperature observations. CDI all lettuce above 45F voluntarily discarded. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 4 pans of hash brown casserole in hot holding unit below 135F. See temperature chart for temperature observations. CDI hash browns voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed flip top/reach-in cooler not holding all products below 45F. Observed plastic tubs of lettuce in large two door reach-in unit above 45F. Observed pancake mix above 45F. REPEAT VIOLATION. CDI all items voluntarily 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 a bag of kale open and not date marked in walk-in cooler. PIC unsure when product was opened. CDI product discarded.

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 shelled eggs holding out of temperature control not date marked. CDI product labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic containers of lettuce tightly covered in reach-in cooler above 45F. Product made greater than 4 hours prior. CDI product voluntarily discarded. VERIFICATION REQUIRED.

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 ice cream scoop stored in water below 135F. CDI water changed and checked above 45F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet. 4-901.11 Equipment and Utensils, Air-Drying Required - C Observed scoops stored on linen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris; heavy residue around grill areas.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved between tiles. 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 black residue collecting on walls in dish room.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed blanched vegetables and cheese holding above 45F. See temperature chart for temperature observations. CDI items voluntarily 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 overall date marking procedure adequate. Observed cut cabbage, brussel sprouts and cream of mushroom soup not date marked. CDI items voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in several reach-in coolers. Observed doors to hot holding unit to closing properly. Observed large ice accumlation collecting around door of walk-in freezer.

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 walk-in freezer floor in need of cleaning. Observed wall behind dish machine collecting microbial growth. 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 hole in ceiling above dish machine. Observed grout deeply grooved allowing food debris to collect between tiles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs, egg wash and noodles cold holding above 45F. CDI items voluntarily discarded. Liquid eggs and egg wash will be placed on TPHC once timer system is update with companys's QA department.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing several rings and jeweled rings.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves in several reach-in units. Observed walk-in freezer door not closing properly, creating heavy ice accumulation. Observed doors on hot box not sealing properly. Observed condensation collecting in one reach-in unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food, grease and microbial growth in/on equipment; gaskets, shelves, secondary drawer cooler, secondary warmer, handles of equipment, etc.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed holes in ceiling above dish machine. 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 microbial growth collecting on wall behind dish machine.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed intake duct in dish room collecting dust and debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs holding above 45F in water at grill. PIC stated that the eggs should be on ice. CDI: Product discarded. Observed salad cooler holding above 45F. CDI: Items placed on time with timer until repairs can be made. Maintenance called during inspection. VERIFICATION REQUIRED.

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 oatmeal prepared at 1:15pm cooling in RIC above 45F and tightly covered. CDI: Item vented. Item cooled to 45F by end of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes on back shelf. SIGNIFICANT IMPROVEMENT SINCE LAST INSPECTION.

4-501.11 Maintain equipment in good repair. Observed WIC gasket damaged. REPEAT VIOLATON 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several cracked and damaged plastic dishes throughout facility. CDI: PIC discarded all damaged items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed single stacked metal pans air drying with sticker residue. CDI: Discussion with employee washing dishes about removing entire part of the sticker.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug in dumpster.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed one personal drink stored over and adjacent to customer food. CDI: Drink discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink near biscuit area being used as a dump sink. CDI: Discussion with PIC about it only being used for handwashing.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed 5 rusted cans of sauerkraut stored in dry storage. One of those cans was leaking. CDI: All cans removed from service and set aside for credit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs holding at 70F next to grill. CDI: PIC added ice to the container so that it came up and around the product. Observed cheese in front service cooler holding at 48F. Item was double panned. CDI: Item put into a single pan and placed in cooler. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on shelf, not stored correctly. Observed one bucket with 0ppm chlorine. CDI: bucket refilled with sanitizer and cloth placed in bucket. REPEAT VIOLATION

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 ice scoop with handle in ice at front drink service area. Observed tong handles in lettuce on cook line. CDI: Lettuce discarded, scoop returned to handle out position. PIC reminded employees to not let the handle touch the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on racks in back. CDI:Items separated for proper air drying.

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

4-501.11 Maintain equipment in good repair. Observed one damaged gasket on reach in cooler. REPEAT VIOLATION 4-502.11(A) Maintain utensils in good repair. Observed one cracked lid in use on chicken tenders in WIC. CDI: Item discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottoms of coolers with heavy food debris, gaskets with food and black debris, surfaces of equipment were sticky and had a film covering them in many places.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris on floor throughout restaurant including food and packaging. REPEAT VIOLATION

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed several employees don gloves without washing hands. CDI: Employees directed to wash hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw eggs with gloved hands. Without glove change, whisk eggs, pour eggs onto skillet, cook eggs with spatula, grab hold of plates for eggs and plate final cooked eggs on now contaminated plates. CDI: Through education with manager and employee on adding an additional barrier for raw ingredients, then removing that barrier before handling RTE foods. VERIFICATION REQUIRED to see new training process to reduce contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter pats being held in line cooler, taken out to tables, then leftover (unopened ones) are returned for reuse. Butter is being held out of temperature for unknown amount of time at tables. CDI: leftover pats discarded. Discussion with PIC to determine permanent solution.

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 employee prepare salad mix and then place it immediately in line cooler. Line cooler unit is meant to hold temperature, not cool. Salad mix moved to WIC to cool properly.

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed squirt bottle unlabelled at grill station. PIC stated it was "food release".

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets throughout facility below 50ppm Cl sanitizer. CDI: Stock sanitizer strength increased from 50 ppm to 100-150ppm and then buckets refilled.

4-501.11 Maintain equipment in good repair. Observed small slit in WIF gasket.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on cardboard dumpster.

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 dust build up on vents and ceiling tiles in dish area.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed Employee Health Policy not correct regarding big 5 symptoms and illnesses. CDI- 2009 Food Code template given

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 Observes wait staff member bare hand cut and served lemon to tea glass. CDI- instruction provided

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight food residue on some cleaned utensils. CDI- removed to clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced and shredded cheese, butters, sausage and raw eggs cold held above 45 F. (see temp chart). CDI- removed to cool or temporary TPHC ( template sent)

3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility places hot whole turkey into bags, extracts air and seals, then cools and stores wihtout opening bag until needed. In this case bag has been sealed for 3 days. CDI- product discarded and immediate work around is FACILITY KEEPS BAG OPEN ENTIRE TIME DURING COOLING Regional State Inspector alerted to this process because facility is national chain.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed cook chill process that requires state variance. See #27

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs in employee restrooms. Facility has undergone painting, new FRP on walls and ceilings in the kitchen and back area. Once painting in restrooms is completed signs will be reposted.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed two dented cans of pickles on dry storage shelf. Cans were set aside for return to vendor.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a flat of eggs stored over shredded cheese in the prep cooler and raw hamburger stored over cartons of egg beaters (pasteurized) in the walk-in cooler. Storage corrected during inspection. 3rd party audit of kitchen advised facility to store egg beaters under the hamburgers. Egg beaters final cook temperature 145F is less than hamburgers 155F so hamburgers should be under egg beaters.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed both sugar bins with no identifying labels present.

Observed some open, unsealed bags of dry foods on the dry storage racks near the unlabeled sugar bins.

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 front line dipper well off upon entering kitchen. Utensils were in standing water. Dipper well turned on.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food spillage and build up in multiple prep units. Also noted build up and dry residue on the outside of several pieces of equipment on the cook line. The area around the potato masher at the 3 comp prep sink also had build up present.

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 some areas on the walls and floors in the dish room with build up and debris present. Walls and ceiling were just redone, however some areas of the floors have build up present in between tiles where grout has worn away.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink on top of the prep unit. CDI - drink was discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the front handsink without paper towels. CDI- Operator Keith Hicks replaced paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed containers, lids and slicers with food debris stored as clean on each drying rack. CDI- items were returned to be cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed open containers of milk without and opened date or a discard date. CDI - instructed manger Keith HIcksw as to how to date mark the milk.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed squeeze bottles of oils by the cook line without labels. CDI- verbal correction to label all.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed more than 5 containers and bowls wet stacked at utensil storage and drying area. CDI- verbal correction.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. No lid on dispenser for single service cups, stack of large coffee filters at beverage station next to ice machine not protected during storage. CDI- verbal correction.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed cracked and broken containers on drying racks. Observed red cutting boards worn down. Observed torn air curtains in the walk in coolers. CDI- Operator voluntarily discarded some damaged containers. Replace/ repair remaining damaged items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed dry residue on multiple prep unit doors in the gaskets and on the outside of the door. Cleaning is needed.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed tea urns, boxes and other items stored on the dumpster pad. Cleaning is needed.

.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 floors with food debris in the walk in coolers and freezer in need of cleaning. Observed the walls by the dish machine and prep areas in need of cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Multiple plates, utensils, cutting boards, and containers throughout facility stored as clean with dried food debris on them. Some mold on ice shield in one of the large ice machines. CDI- cleaned/ removed for cleaning.

3-501.19 Time as a Public Health Control - P,PF. Two flats of shell eggs being held at cook top. Label indicates a two hour time hold for shell eggs. Operators Clay Callahan and Tom Smalls advised of procedure for holding eggs for two hours, and discarding any remainder, but could not provide written documentation of procedure today. CDI- Verbal correction as to rule requirement to provided written documentation for procedure. Example form provided today. Written procedure shell eggs must be provided by next inspection.

3-501.15 Cooling Methods - PF. Large container of shredded lettuce tightly covered in reach in cooler during cooling process, container of lettuce being cooled in prep cooler. CDI- corrected

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use oils at the cook line not labeled per rule requirement. CDI- verbal correction as to rule; discussed options for labeling.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Multiple pans and containers stacked tightly while wet throughout facility. CDI- corrected; operator advised will have personnel re-trained on procedures for air drying.

6-202.11 Light Bulbs, Protective Shielding - C. Lights not shielded in storage area for single service, dry storage, and separate utensil storage areas. Provide shields.6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C. Dust build up on vents in prep area. Cleaning is needed.

3-301.11 Preventing Contamination from Hands - P,PF Observed a server to bare hand contact baked potatoes while cutting slits in them. Ready to eat foods cannot be touched with bare hands. -CDI Items were discarded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed soiled containers, pans, and utensils stored as clean. -CDI Items were removed for cleaning.

3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer in wiping cloth bucket to be below 50ppm chlorine sanitizer.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacking of wet items in several areas. -REPEAT

6-201.11 Floors, Walls and Ceilings-Cleanability - C Continue to make repairs to floors, walls, ceilings, tile, grout, etc. such that floors, walls, and ceilings are kept smooth and easily cleanable.