HINSONS DRIVE IN

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

REPEAT VIOLATION: 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 minor build up of food debris in units as well as cleaning needed on gaskets. Increase and maintain equipment clean.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility has an incomplete employee health policy during inspection. CDI. PIC was provided another. Repeat For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility has an incomplete employee health policy during inspection. CDI. PIC was provided another. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on top of beer bottles in the cooler. CDI. PIC removed to the RI cooler and indicated that the unit was freezing.

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 cracked/broken tiles in the dish pit area as well as a large portion of a tile missing near the cook line 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. Observed general cleaning needed throughout facility. Increase cleaning frequency. (0.5 pts) 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 cracked/broken tiles in the dish pit area as well as a large portion of a tile missing near the cook line 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. Observed general cleaning needed throughout facility. Increase cleaning frequency. (0.5 pts)

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 for less than 20 seconds then turn faucet off with bare hands. -CDI- EHS educated the food employee on proper handwashing procedures. The food employee rewashed hands correctly before continuing to work with food. (0 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.14(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 pork tenderloin and turkey breast that were said to have been cooling from the day before in the flip top prep unit. Both food items were 48F during inspection. -CDI- PIC voluntarily discarded the items. (1.5 pts) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items in the flip top above 41F. The ambient temperature of the unit was 46F. PIC stated that the items were prepared at 11am. PIC put items on TPHC until the unit gets adjusted/fixed. REPEAT*** VERIFICATION REQUIRED*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked pork tenderloin and cooked turkey breast cooling from overnight in deep pans wrapped in plastic. Items did not cool properly. -CDI- Items were voluntarily discarded. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed flip top prep unit holding items above 41F. The ambient temperature was 46F. Service unit in order to maintain items at 41F or below. REPEAT*** (0.5 pts)

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P. Observed food employee touch hamburger buns with bare hands. CDI - Employee voluntarily discarded buns. -2- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cheese and coleslaw registering between 48-49 degrees F in the prep top. Ambient temperature recorded at 49 F at beginning of today’s inspection. PIC states that these items were prepared prior to opening for services (11 am) and that the flip top was kept open due to busy lunch rush. Thermometer placed into unit and lid kept closed. EHS observed ambient temperatures decrease to 41 F at 1:29 pm. Keep lid closed when not in use to ensure TCS foods are maintained at < 41 F. -0- 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.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. Observed facility without required thin probe thermometer. -0.5- **10 DAY VERIFICATION IS REQUIRED.**

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box containing napkins stored on floor in back room. -0-

4-501.11 Maintain equipment in good repair. Observed several gaskets on doors of reach-in units in disrepair. -0-

REPEAT VIOLATION: 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 minor build up of food debris in units as well as cleaning needed on gaskets. Increase and maintain equipment clean. -1-

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 minor build up of food debris in units as well as cleaning needed on gaskets. Clean as needed Repeat. -1 Point

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer above 200ppm concentration. CDI-PIC diluted to appropriate chlorine sanitizing levels.

4-501.11 Maintain equipment in good repair. Observed back reach in cooler leaking below the cooler and pooling water. Internal temperature of reach in cooler was 41F and there was no pooled water inside of the unit. PIC stated that it is the condensation leaking from the bottom of the cooler. Repair cooler so that water coming from beneath the unit is not left pooled around the unit. REPEAT VIOLATION-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in units as well as cleaning needed on gaskets. Clean as needed -REPEAT VIOLATION-

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 tile damage throughout kitchen. -REPEAT-

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

4-501.11 Maintain equipment in good repair. Observed back reach in cooler leaking and pooling water. Repair cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on bottom of reach in units. Clean as needed -REPEAT VIOLATION-

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 minor tile damage throughout kitchen.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medicine being stored above bread. CDI: PIC moved item.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth being stored on prep unit. Keep wet wiping cloths in sanitizer between uses.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on bottom of reach in units. Clean as needed

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without a drain plug.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash their hands for a total of 10 seconds. CDI: Food employee rewashed hands for 20 seconds. Hand sink does not have cold water, hand sink water temperature was 131F

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 chili, turkey and hotdogs cooked/opened yesterday. PIC stated they could be held for more than 24 hours. CDI: PIC dated items.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only-P. Observed household ant bait in the establishment. CDI: PIC voluntarily discarded.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink with no cold water. Water temperature was 131F. Repair item.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in dumpster.

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 flooring near flat top and 3 comp sink damaged and in need of repair.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed posted employee health policy did not include nontyphoidal salmonella as reportable illness. CDI, updated health policy printed and provided to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomiting and diarrhea cleanup procedure provided. CDI, sample procedure printed and provided during inspection. Repeat.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed coffee pot being washed and rinsed but not sanitized. CDI

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 cole slaw prepared on Saturday according to PIC not date marked. CDI, cole slaw voluntarily discarded by PIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter / prep surface. Repeat. Maintain wet wiping cloths in sanitizer between uses.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed dawn dish detergent solution at 81 degrees F while employee washing coffee pot. Proper use of 3 compartment sink / manual warewashing discussed with PIC.

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

5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed dumpster stored on grass. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster.

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 some floor damage throughout establishment.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrhea plan available inside of facility. CDI by education. Vomit and diarrhea plan emailed to PIC. - 0 -

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC handle hot dog and hamburger buns with bare hands. CDI - All buns voluntarily discarded. PIC washed hands and donned gloves before handling food items. - 2 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and tomato in prep top holding at 43F. Ambient air temp of unit 38F. PIC noted prep top had been open for service recently. CDI - Lid closed. Items reached 41F within 30 minutes. - 1.5 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few food employees without hair restraints. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on cutting board. Store wiping cloths in sanitizer containers once wet. - 0 -

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored on floor in back room. CDI - PIC picked up items off of floor. - REPEAT - 0.5 -

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee turn faucet off with their bare hands after handwashing. CDI by instruction. Repeat.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available in men's restroom. CDI, disposable towels provided.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed chlorine sanitizer above 100ppm as registered on test kit. CDI, sanitizer diluted to required concentration. 7-207.11 Restriction and Storage-Medicines - P,PF - Observed medicine stored on rack above consumer items behind counter.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of white food ingredient not labeled by common name of food.

3-304.14 Wiping Cloths, Use Limitation - C - Observed wet cloths stored on drainboard of 3 compartment sink.

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 articles stored in boxes on ground in back storage area near dining space.

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 damage to the floors underneath the beverage coolers and baseboard tile damage at warewashing area. Repeat. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Observed personal items such as toothbrush stored over handwashing sink and 3 compartment sink.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee turn faucet off with their bare hands. CDI by instruction.

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 open package of hot dog not date marked and pork not date marked. Observed turkey breast not date marked. CDI, foods voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed container of greased lightning stored over clean equipment on clean equipment rack. Observed spray bottles of toxic cleaning agents stored on refrigerator next to salt and pepper shakers. CDI, equipment relocated for proper storage.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment stored on soiled cloth on clean drainboard of 3 compartment sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to the floors underneath the beverage coolers and at the doorway to the dish washing room. Repeat. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Observed personal items stored over handwashing sink.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed top seal of ketchup can heavily dented. CDI, can removed from storage.

7-207.11 Restriction and Storage-Medicines - P,PF - Observed medications stored on storage rack over food. CDI, medications relocated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee handling food without hair restraint upon arrival.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in-between the reach in cooler and fryers.

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 damage to the floors underneath the beverage coolers and at the doorway to the dish washing room. Repeat. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Observed toothbrush stored over handwashing sink.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed toothpaste stored on drainboard next to equipment.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Obseved food employee not vigorously rub hands for 10 to 15 seconds and turn faucet off with their barehands after washing. CDI by instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed employee touch sandwich when cutting to give to consumer after finished cooking. CDI, sandwich voluntarily discarded. CDI by instruction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink located next to the 3 compartment sink. CDI- paper towels were provided. Repeat. 6-301.14 Handwashing Signage - C - Observed no handwashing signs provided in men's restroom. Sign provided to PIC.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed employee washing knives in container above 3 compartment sink with soapy water at 95 degrees F. Observed chlorine sanitizer in container inside 3 compartment sink and sanitizer above 100 ppm as registered on test kit. CDI and proper use of 3 compartment sink discussed with PIC.

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 pork not date marked and prepared on Tuesday according to PIC and slaw with date of preparation of 9/26. CDI, foods voluntarily discarded by PIC.

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

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed chlorine test kit present had expiration date in 2010. Vr to ensure facility has chlorine test kit that has not expired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in-between the reach in cooler and fryers.

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 damage to the floors underneath the beverage coolers and at the doorway to the dish washing room. Repeat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink located next to the 3 compartment sink. CDI- paper towels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F in a non-commercial reach in refrigerator in kitchen. EHS informed PIC that 41F is the new cold holding requirement and recommended replacing non-commercial unit with a commercial one.

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 pulled pork, roast beef, and chili without datemarks. CDI- products were dated.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non-commercial refrigerator on site used to store TCS items; and a 'KitchenAid' brand non-commercial food processor. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed wooden cutting block with large cracks in wood.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in-between the reach in cooler and fryers.

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 damage to the floors underneath the beverage coolers and at the doorway to the dish washing room.

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 one pan of chili cooling at room temperature while at 97F. CDI- product transferred to reach in cooler and uncovered.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non-commercial refrigerator on site used to store TCS items; and a 'KitchenAid' brand non-commercial food processor that PIC indicated is used to make cole slaw.

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 damage to the floors underneath the beverage coolers and at the doorway to the dish washing room.

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 the bbq, pork loin, and the pickled eggs with no date marking. CDI-The items were properly dated.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a house hold use refrigerator being used in the kitchen. Have replaced with an ANSI approved cooler. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the outsides of the grill area, fry area, and the hot holding drawers, and the inside of the tall reach in cooler. Have cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some damaged tiles on the floors in the kitchen area. Have replaced. 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 floors. Have cleaned.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee washing hands in the 3-compartment sink. CDI-Had the employee re wash hands at the hand wash sink.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee bare handing an onion upon walking into the kitchen. CDI-The employee washed their hands and donned gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the hand washing sink. CDI-Paper towels were brought out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on a pair of tongs stored on the clean equipment rack. CDI-The tongs were brought back to for washing, rinsing and sanitizing.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of lids stored on the floor in the back. Have picked up off of the floor and placed onto shelving.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a house hold use refrigerator being used in the kitchen. Have replaced with an ANSI approved cooler. REPEAT. Also found out that bbq and turkey is being cooked in a warmer drawer (Wells WR-2). This unit is only to be used to hot hold product such as chips, muffins, or baked potatoes. Do not cook product in the drawers.

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 damaged tiles on the kitchen floor. Have repaired. REPEAT. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles that are not smooth and easily cleanable. Have replaced with non absorbent tiles in the kitchen and storage areas.

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 pork bbq, pork tenderloin, and turkey with date label. CDI-All items were dated. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelving units in the reach in cooler. REPEAT. Have replaced. Observed burned out light in the back area near the 3-compartment sink. Have replaced. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic refrigerator in the kitchen that is not ANSI approved used to store establishment food. REPEAT.

q4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the reach in cooler gaskets. Observed buildup on the hood vents above the stove. Have cleaned or replaced.

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 damaged tiles of floor in kitchen. Have repaired.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on the pulled pork, hard boiled eggs, and deli ham. CDI-The products were properly dated when the product was prepared.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probed thermometer at facility. VERIFICATION REQUIRED WITHIN 10 DAYS.

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 sauces stored in the refrigerator not labeled to indicate the product. Once a product is taken out of its original package, it needs to be labeled with the common name of the food. Needs labeling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths sitting on the counter. When not in use, cloths need to be stored in a sanitizer solution with the correct concentration, or kept dry.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of napkins stored in the floor near the reach in freezers. Needs to be stored at least 6 inches above the floor.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the reach in cooler underneath the stove top. Needs replacing. REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential refrigerator being used to store establishment food. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the outside of the unit holding the fryers. Needs cleaning.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer in 3-comp sink at less than 50 ppm. Remade to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce and cole slaw on counter for prep. Gave instruction.

4-501.11 Maintain equipment in good repair. Observed shelving in reachin with rust and corrosion. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential refrigerator being used.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed surfaces of some equipment in need of thorough cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. The facility is an older building and there are areas of walls and ceilings in need of sealing/and or paint. Dishroom has areas in need of repairs. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove unused clutter from dishroom.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed bare hand contact with buns and tomatoes. Gave instruction.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic side- by-side refrigerator/freezer.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed areas in dish room in need of thorough cleaning.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee enter the bar area and serve drinks without washing her hands. She had just finished sweeping the floor around the bar.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the kitchen handsink. Paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed both stem thermometers with build up present. Thermometers were washed and sanitized during inspection.

4-205.10 Food Equipment, Certification and Classification - C Observed unapproved refrigerator/freezer unit in use. Also noted square cornered 3 compartment sink in use. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed one door refrigerator and ice machine outside women's restroom not working. Handles on the beer coolers, prep cooler gaskets, and rusty prep cooler shelves need repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and build up on tops, sides of equipment, shelving, inside refrigerators and beer coolers

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee toothbrush on the 3 comp sink drainboard and unused Ball canning jars stored in the kitchen. Facility does not can any items here. New, empty jars are only being stored here.

2-102.12 Certified Food Protection Manager - C Observed that a Person In Charge (PIC) now has ANSI approved training, but the certified individual was not present in the facility at the time of the inspection. The person must be present at all times of operation in order to avoid points deduction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed hand sink to not have paper towels at the time of arrival. The PIC provided a supply of paper towels when asked. -CDI

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Observed ready to eat ham items in the cooler but not date marked. -REPEAT. Items that are ready-to-consume and require temperature control must be date marked and only kept for 7 days at 41F and 4 days at 45F. The first day the item is opened or made counts as Day 1. If a food item is made of different things; give the assembled item the date of the oldest component. Date. This requirement applies to items such as milk; cut leafy greens; cut tomatoes; hot dogs; and pre-cooked items. Items that are found not date marked properly will have to be discarded in future inspections. -CDI C. Elmore directed the items to be date marked. The date marking handout was gived to the PIC

The facility has a non-approved multi-basin sink. The sink was original to the facility prior to September 1, 2012. The continued use of the sink may require a variance, or the facility staff may comply by obtaining and using a class of chemical known as a "detergent-sanitizer". If this type of product is obtained, the sink may be used to wash, rinse and sanitize as long as the detergent-sanitizer is used as the washing and sanitizing chemcial. If the detergent-sanitizer is used, the faciltiy shall post the directions for using the product from the product packaging onto the wall at the sink so that the proper wash, rinse, and sanitizing processes are followed for the chemical.

4-501.11 Good Repair and Proper Adjustment-Equipment 4-205.10 Food Equipment, Certification and Classification Obs. non-NSF refrigerator; freezer; and sink. Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Observed rusty shelving; rusty beer and food cooler interiors, beer cooler holding water; and equipment in disrepair throughout. Repair and replace rusty and damaged items. Do not paint rusty shelving; rusty shelving must be replaced or professionally re-coated -REPEAT

4-602.13 Nonfood Contact Surfaces - C Observed soiled cooler gaskets. Observed interior of prep cooler to be badly soiled with blood from raw meat.

Observed no documentation of approved food safety training. Advised the Person In Charge (PIC) of the new training requirements. This will become a 2 point deduction as of January 1st, 2014.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Observed cooked meat and ham items in the cooler but not date marked. -REPEAT. Items that are ready-to-consume and require temperature control must be date marked and only kept for 7 days at 41F and 4 days at 45F. The first day the item is opened or made counts as Day 1. If a food item is made of different things; give the assembled item the date of the oldest component. Date. This requirement applies to items such as milk; cut leafy greens; cut tomatoes; hot dogs; and pre-cooked items. Items that are found not date marked properly will have to be discarded in future inspections. -CDI C. Elmore directed the items to be date marked. The date marking handout was gived to the PIC.

The facility has a non-approved multi-basin sink. The sink was original to the facility prior to September 1, 2012. The continued use of the sink may require a variance and HACCP plan. -CDI by instruction.

The facility has a non-approved multi-basin sink. The sink was original to the facility prior to September 1, 2012. The continued use of the sink may require a variance and HACCP plan. -CDI by instruction.

6-202.15 Outer Openings, Protected Observed gaps and holes in the screen door. Ensure that exterior doors are self closing, or have self closing screens. Ensure the screens are in good reapair and tight without gaps.

3-304.14 Wiping Cloths, Use Limitation Observed soiled cloth left out on the utnsil sink. Used wiping cloths shall be kept in containers of proper sanitizer and those containers shall be kept up off of the floor.

4-501.11 Good Repair and Proper Adjustment-Equipment 4-205.10 Food Equipment, Certification and Classification Obs. non-NSF refrigerator; freezer; and sink. Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Observed rusty shelving; rusty beer and food cooler interiors, beer cooler holding water; and equipment in disrepair throughout. Repair and replace rusty and damaged items. Do not paint rusty shelving; rusty shelving must be replaced or professionally re-coated -REPEAT

4-602.13 Nonfood Contact Surfaces Observed soiled cooler/freezer interiors. Clean these areas.

6-303.11 Intensity-Lighting Observed the light in the utensil sink room to be unshielded. Provide properly shielded or shatterproof lights. -REPEAT